[LGB]

TheFox-I just noticed all of your recipes, yum, they all look soooo good! I need to make some when I can be on my feet again and cook!

I love the Tollhouse Tooffee especially!

I don't know if I can find persimmons here in GA...?

[karens]

1/3 cup balsamic vinegar
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon chopped fresh marjoram or 1 teaspoon dried
1 teaspoon minced garlic
2 pounds asparagus washed and trimmed cut into 2' peices
1 diced red pepper
1/3 cup toasted pecans

Boil vinegar over med heat until reduced by half. (3 mins). Whisk in oil, mustard, marjoram, garlic. Add S & P to taste.

cook asparagus so that it is still crisp- only a couple minutes and rinse cold water. Toss with bell pepper and dressing. Sprinkle with pecans and serve.

From epicurious- really yummy and the colors are pretty too!

[Butterfly13]

That asparugus salad sounds divine.

[karens]

4 tblespoons of butter
2 medium onions diced
1 med- large butternut squash peeled and seeded, cut into 1 inch squares
4 pears peeled and chopped into 1" peices
1 qt low sodium chicken stock
sprig rosemary
s&p
nutmeg
granulated sugar

In a 4-quart saucepan melt the butter over medium-high heat, and add and sweat the onions. Add squash and pears and sweat those too a bit. Pour in the stock, enough to submerge solids.

Add sprig of rosemary and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes. Remove rosemary. Puree with immersion blender. I added about a cup and a half of cream thought the recipe calls for a "touch". I also added a dash of nutmeg. I added about 1-2 teaspoons of sugar to sweeten very slightly.

From the food network plus my additions. Really a yummy soup! perfect for the cool fall weather and the color is so nice.

[FurBaby]

Karens, I'm still dreaming about your Snickers cookie recipe. How many snack size snickers do you need?

What do you ladies think about the pics idea?

[karens]

Furbaby- why a whole bag of course :-)
I am hoping Santa brings me a new camera so I will not be able to do pics.

[Butterfly13]

7 quarts plain popped popcorn
2 cups dry roasted peanuts (optional)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup butter
1/2 teaspoon baking soda
1 teaspoon vanilla extract

DIRECTIONS

1. Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
2. Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
3. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
4. Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

[Butterfly13]

1 (5 ounce) can evaporated milk
1 2/3 cups granulated sugar
1/2 teaspoon salt
2 1/2 cups miniature marshmallows, divided
1 1/2 cups (9 ounce) semisweet chocolate chips
1 cup walnuts, divided
1 teaspoon vanilla extract

Coat an 8-inch square baking dish with nonstick cooking spray.

In a large saucepan, combine evaporated milk, sugar and salt over low heat. Bring to a boil and allow to boil for 5 minutes, stirring constantly.

Remove from heat and add 2 cups marshmallows, chocolate chips, 3/4 cup peanuts and vanilla extract, stirring until marshmallows and chocolate chips are melted. Pour into baking dish.
Top with remaining 1/2 cup marshmallows and 1/4 cup walnuts, gently pushing them into the fudge. Allow to cool until firm, then cut into 1-inch squares. Serve or store in an airtight container until ready to serve.

[Butterfly13]

4 pounds pork butt or shoulder, trimmed of fat and cut into 2-inch cubes
2 teaspoons salt
1 teaspoon freshly ground black pepper
Flour for dredging
1/4 cup vegetable oil
3 yellow onions
2 Anaheim or Poblano chiles, cut into 1-inch cubes
2-3 jalapenos, seeds removed, and finely chopped
3 garlic cloves, peeled and finely chopped
1 1/2 pounds tomatillos, roasted, peeled and chopped
1 tablespoon dried oregano
2 teaspoons ground cumin
2 tablespoons coriander seeds, crushed and soaked in a scant amount of water
2 bay leaves
1 bunch cilantro leaves, cleaned and chopped
4 cups chicken stock

Directions

Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.

Add the Sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.

Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.

[Godiva4me]

Butterfly- Always wanted to try to make carmel corn, maybe I will now since your recipe seems fairly easy to do! Fudge sounds yummy too!

[Godiva4me]

Buckeyes

1 lb peanut butter
1/2 lb margarine, softened
1 & 1/2 lbs. powdered sugar
1/2 tsp. vanilla extract
(2) 12 oz. pkgs. chocolate chips

Blend peanut butter, sugar, margarine, and vanilla in a large bowl. Shape into balls and chill in freezer until hard. Melt chocolate chips in a double boiler. Using a toothpick, dip frozen balls in chocolate to look like buckeyes. Put on wax paper and freeze until chocolate is hard or refrigerate for 2 hours. You can store these in the freezer.

Prep time: 25-30 minutes
Yield: 5 dozen

[Godiva4me]

(I got this recipe from an older friend whose mother used to make this pie, mother has passed away and this recipe had been in the family for a long time)

PECAN PIE

3 eggs
1/2 c. white Karo syrup
3/4 c. white sugar
1 c. pecans
1 tsp. vanilla extract
uncooked pie crust
2 T. butter

Beat 3 eggs. Then add the Karo syrup, sugar, pecans, and vanilla. After folding together all of the ingredients, rub the butter all over the uncooked pie crust. Heat oven to 350 degrees. Pour pie mixture into the crust. Bake 50-55 minutes.
Serve with whipped cream, vanilla ice cream, or by itself!

[thefox]

I just wanted to thank you gals for continuing to post recipes here. As soon as I return home next week, I am going to pull some more family recipes out and start loading this baby up with some dessert, soup, main meal recipes, etc. Just in time for Fall cooking and the holidays!

Anything you gals are wanting or used to eat when you were little that you miss? Let me know and I'll look in my arsenal and see if I can find it/them!

Hugs! (what I really meant to type was that I am hungry now - giggle!)

[Butterfly13]

3/4 C. white rice
1 1/2 C. water
2 onions diced
1 lb. ground beef
1 egg
1 t. ground cumin
1 t. oregano
3 garlic clove minced
1 zucchini diced
2 carrots diced
2 tomatoes diced
6 C. chicken stock

Bring the water to a boil and pour it over the rice. Let soak for 30 minutes, then drain the rice and set aside.

Saute the onion for 5 minutes. In a mixing bowl combine beef, 1/2 of the onion, egg, rice, cumin and oregano. Salt and pepper to taste. Mix well and form into 1 inch balls.

In a 4 quart pan, saute the garlic, zucchini, carrots and tomatoes. Add the rest of the onions. Cook for 5 minutes. Add the chicken broth and bring to a boil.

Carefully drop in the meatballs. Reduce the soup to a simmer and cook for 45 minutes.

Serve with fresh chopped cilantro on top.

[Butterfly13]

Fox I would love soup recipes because I love a good soup this time of year!! Also any seasonal recipes you may have like Thanksgiving or Christmas recipes. I love fall cooking!!