We pride ourselves on having the friendliest
and most welcoming forums for moms and moms to be! Please take a moment
and register
for free so you can be a part of our growing community of mothers.
If you have any problems registering please drop an email to boards@justmommies.com.
Our community is moderated by our moderation team so you won't see spam or offensive messages posted on our forums. Each of our message boards is hosted by JustMommies hosts, whose names are listed at the top each board. We hope you find our message boards friendly, helpful, and fun to be on!
1 cup packed brown sugar
1/2 cup butter
2 tablespoons water
1 (29 ounce) can sliced peaches, drained
12 (3/4 inch thick) slices day-old French bread
5 eggs
1 tablespoon vanilla extract
1 pinch ground cinnamon, or to taste
Directions
In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.
Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.
Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C).
Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.
2 cups shelled fresh butter beans (1 1/2 pounds unshelled), frozen (thawed) butter beans or baby lima beans
4 tablespoons canola oil, divided
2 cups corn kernels, fresh or frozen (thawed)
1 Vidalia or other sweet onion, finely chopped
1 small yellow squash, chopped
1 small zucchini, chopped
1 clove garlic, minced
2 medium tomatoes, seeded and chopped
1/2 stalk celery, very finely chopped
1/2 cup very thinly sliced fresh basil
2 tablespoons cider vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
Freshly ground pepper to taste
1. Place beans in a medium saucepan and cover with water. Bring to a boil.
Reduce to a simmer and cook until tender, about 30 minutes for fresh beans, about 25 minutes for frozen. Drain well. Transfer to a large bowl.
2. Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add corn, onion, squash and zucchini and cook, stirring, until crisp-tender, 4 to 5 minutes. Add garlic and cook, stirring, until fragrant, 45 seconds to 1 minute. Add the cooked vegetables to the bowl of beans. Transfer to the refrigerator to cool for at least 1 hour.
3. When the beans and vegetables are cool, stir in tomatoes, celery and basil.
4. Whisk vinegar and mustard in a bowl. Add the remaining 3 tablespoons oil in a slow, steady stream, whisking constantly, until the dressing is creamy and well combined. Season with salt and pepper. Drizzle the dressing over the succotash and toss to coat.
__________________ 6.24.10/9.24.12, he asked & I said yes
1 (16 ounce) package dry fettuccini noodles
1/4 cup olive oil
1 pound shrimp, peeled and deveined
6 green onions, thinly sliced
4 cloves garlic, thinly sliced
1/4 cup brandy
2 large tomatoes, diced
1/2 cup dry white wine
1/2 cup butter
1/2 cup chopped fresh basil
2 teaspoons salt
1 teaspoon pepper
1/2 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat olive oil in a large skillet over medium heat. Saute shrimp until pink. Stir in green onions, garlic and brandy. Carefully ignite brandy with a match, or the gas flame. Cook for 2 minutes. Add chopped tomatoes, and cook 2 minutes. Stir in wine and butter, and season with basil, salt and pepper. Cook for 3 minutes. Stir in Parmesan. Toss with pasta until evenly coated.
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste
Directions
Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.
I've been wanting to make this for weeks! It's fairly simple and if you are crunched for time, you can always get store bought pizza dough... I made my own dough today and it turned out very nice and subtle! I bet it will be delicious.
__________________
**Thank you SO much Quantum_Leap for this perfect siggy!**
Last edited by bryan and nina; June 19th, 2012 at 02:44 PM.
Reason: Pasted wrong link
For crust:
■9 graham crackers, crushed
■1/3 cup melted butter
■1/3 cup sugar
For fudge:
■1 (14 oz) can of sweetened condensed milk
■2 cups milk chocolate chips
■1 cup semi-sweet chocolate chips
■1/4 tsp salt
■2 tsp vanilla
■1 (8oz) bag Reese’s Minis
For peanut butter mousse:
■1 cup peanut butter
■1 cup powdered sugar
■8 oz room temp cream cheese
■1 1/2 cups Cool Whip, thawed.
■*1/4 cup melted chocolate for drizzle
Instructions
For Crust:
1.Mix all ingredients together and spread in the bottom of your springform pan. Bake at 350 for 8 minutes.
2.Set aside.
For Fudge:
1.Milk all ingredients together over medium low stirring until chips are melted and smooth.
2.Spread over your graham cracker crust.
3.Press Reese’s Minis into the fudge.
For Peanut Butter Mousse:
1.Mix peanut butter, cream cheese and powdered sugar together in a bowl with a hand mixer until combined and smooth.
2.Fold in your Cool Whip.
3.Spread on top of your fudge.
4.Drizzle with melted chocolate if desired.
For Summer heat, these have been so yummy!! Smoothies
~Pineapple-”Green-aide” Smoothie Recipe~
•1 medium cucumber, chopped
•2/3 cup pineapple, cubed
•1 mango, peeled and pitted
•1/2 cup fresh spinach, chopped
•8 ounces of filtered water
~Papaya-Raspberry Whole Juice Recipe~
•1 cup papaya, chopped
•1/2 medium cucumber, chopped
•1/2 cup raspberries
•1 cup fresh spinach, chopped
•8 to 10 ounces of filtered water
Blend.
__________________ 6.24.10/9.24.12, he asked & I said yes
Made this tonight with the left over tomato and okra stew I had from last night: Quick, crunchy bread! It is AMAZING and so easy to make! It turns out almost like ciabatta with a crunchy crust but sooo soft inside. I love it!
1 1/2 cups warm water (about 100 degrees)
3/4 of a tablespoon active dry yeast
3/4 of a tablespoon salt
Mix those together well, in a large bowl.
Add 3 to 3 1/2 cups unbleached all purpose flour (King Arthur is the best!!), 1 cup at a time and mix well. The dough will be very sticky!
Cover with a clean, dry dish towel and let rest in a warm spot for 2 hours (I warm the oven to about 100 F , turn it off and leave the bowl in there with the oven door ajar.
Dust a cookie sheet with cornmeal or flour and dump the dough onto it. If you want, you can shape it a bit or leave it just as it is. The dough is very sticky and wet; this is normal!
Preheat oven to 450F and place a pan with about 2 cups of water in the bottom rack. The steam will give the bread a nice, crispy crust!
Cut (I use a razor blade) 3 vertical slashes into the top of the loaf, dust the top of the loaf with some flour and then bake it for 25-30 minutes. Yum!!
__________________
**Thank you SO much Quantum_Leap for this perfect siggy!**
Made these last night and they were amazing! First time I fought my SO over food lol. And very easy to make!
Grilled Banana Boats
6 ripe firm large bananas, unpeeled
6 tablespoons chocolate chips
6 tablespoons miniature marshmallows
2 tablespoons chopped pecans (I used walnuts)
1. Cut 6 (12-inch) sheets of heavy-duty foil. Heat gas or charcoal grill, or heat oven to 350°F.
2. With sharp knife, make deep lengthwise cut along inside curve of each banana, being careful not to cut all the way through. Open slit to form pocket. Crimp and shape 1 sheet of foil around each banana, forming boats.
3. Holding each banana in hand, fill pocket with 2 tablespoons chocolate chips, 2 tablespoons marshmallows and about 1/2 heaping teaspoon chopped pecans.
4. Return each banana to its foil boat. Seal top of foil, leaving 2 to 3 inches
headspace. Place on grill over medium heat. Cover grill; cook 8 to 10 minutes or until marshmallows soften. Or bake 15 to 20 minutes in oven until marshmallows soften. (Can also place in campfire coals to cook.)
I just made these since I wanted a healthy and fiberous muffin. I was craving something with oat bran and happened to have buttermilk and an apple and wanted to incorporate that. These muffins turned out delicious!!!! Not dry at all, like I was afraid they might be and I bet they will make a wonderful breakfast!
Mix egg, water, and oil in a large mixing bowl. Add cookie mix. This batter is dry and stiff. Grease your hands and pat batter into a 9 x 9 x 2" pan. Pat and pat. Add chips and apply gentle pressure to anchor them. Bake in a 350 degree oven for 28 minutes.
__________________ 6.24.10/9.24.12, he asked & I said yes
JustMommies Message Boards
» 2012 Play Rooms
» October 2012 Playroom
» The Woodlander Bistro
»
Look Who's cooking!
29Likes
Shaved asparagus pizza!
Linear Mode
