TBD on Ning

First Category: Things to do with the outdoors.

First person posts a word that begins with "A", next person posts a word that begins with "B" & so on.
The person who posts the "Z" word comes up with a new category & begins it with a "A" word.
TWIST THROWN IN ON 9/9/10: We're on a category that begins w/an "A" - how about we start choosing categories alphabetically? So the next person who posts the "Z" answer chooses a new category that begins w/"B". '-)

As of 9/12/10, we've covered:

> Things to do w/the OUTDOORS





> KITCHEN UTENSILS (I loved that one, Chez! '-)









Tags: Alphabet Games, Fun, Word Games

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Okay, you guys left me to my own devices for too long.... I'm taking "D".
I haven't made this yet, but I think it looks like a winner, and back in my pre-Celiac days, one of my signature treats was Date Nut Bread & Cream Cheese finger sandwiches.

So... once you make the Date Nut Bread, slice it all up, then cut the slices in half, schmear one half w/cream cheese & top w/the other half. Refrigerate until serving. mmm mmm good!

This is from glutenfreeinCleveland.blogspot.com

Date-Nut Bread
changed ever so slightly from Allrecipes

1 packed cup chopped and pitted dates
2 - 3 Tablespoons Earth Balance Butter (or regular butter), softened
1 & 1/2 teaspoons baking soda
1 cup boiling water

2/3rd cup sugar
1/2 cups chopped walnuts
2 eggs
1 & 1/2 cups all purpose GF flour
3/4 teaspoon xanthum gum
1/2 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 350 degrees. Grease and flour a 8x4 inch loaf pan.

Combine baking soda, dates, and butter in a medium sized bowl and cover with boiling water. Stir and let sit for fifteen minutes.

Mix sugar, walnuts, and eggs into the bowl, followed by the flour, baking powder, xanthum gum, and salt. Pour the mixture into your pre-greased and floured loaf pan and bake in the oven for 30-45 minutes. (I give you a huge time gap here because I let mine cook 42 minutes and it burnt!! It was nearly done at 30 minutes - the toothpick came out clean everywhere but directly in the center - and I foolishly trusted myself to remember to pull it out of the oven 5 minutes later, without adjusting the time. The smell of just-starting-to-burn date bread reminded me it was time to it to pull it out!!)

Let cool at least 10 minutes before removing it from the loaf pan. Now I know the temptation to have a piece of fresh from the oven bread is quite overwhelming (I succumb too, I admit it!), and sure it is good then, but wrapping it up in cling wrap, letting it sit overnight, makes it great. Besides, cutting into this moist, just sweet enough, nutty loaf is a perfect way to begin any morning.
Easter Bread
Prep Time:
45 MinCook Time:
55 MinReady In:

2 1/2 cups all-purpose flour, divided 1/4 cup white sugar 1 teaspoon salt 1 (.25 ounce) package active dry yeast 2/3 cup milk 2 tablespoons butter 2 eggs 5 whole eggs, dyed if desired 2 tablespoons butter, melted
In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
Bake in preheated oven for 50 to 55 minutes, or until golden.
Nutritional Information
Amount Per Serving Calories: 234 | Total Fat: 8.7g | Cholesterol: 162mg

Nutritional Information
Braided Easter Egg Bread
Servings Per Recipe: 10

Amount Per Serving

Calories: 234

Total Fat: 8.7g
Cholesterol: 162mg
Sodium: 322mg
Total Carbs: 30.1g
Dietary Fiber: 1g
Protein: 8.5g
"F"- Frozen Lemonade Squares,( great for Fourth of July, or Summer Holidays/Birthdays.)
1 cup graham cracker crumbs
1 3/4 cups Splenda sweetener, divided
2 tablespoons marg. or butter
2 cups nonfat yogurt
1/3 cup lemon juice (about 1-1 1/2 lemons)
1/2 teaspoon lemon extract
1 cup light cool whip
zest of one lemon

1. Spray an 8 inch square baking pan w/ cooking spray, set aside.
2. In medium bowl, mix together the graham cracker crumbs, 1/4 cup of the sweetener, and the marg. until crumbly. Press mixture evenly into the bottom of the prepared pan.
3. In a large bowl, whisk together the yogurt, the remaining sweetener, the lemon juice,
lemon zest, lemon extract,. Gently fold in the whipped topping.
Pour into the crust and smooth on top.
4. Cover the pan and place in freezer for at least 4 hours.
5. Before serving, allow to stand at room temperature for 10 minutes. Cut into 9 portions using a heated sharp knife. ( to cut easier run a sharp knife under hot water before slicing)

calories 115, carbs 15g, fat 4.5 g, protein 3 g, fiber 0, Cholesterol 10g, sodium 70 mg,
D's Girl, what is a pre-Celica day?
My pre-Celica days was Mitz. Eclipse days, but now my past-Celica days, I am back to a Mitz. Eclipse days! hahahaha
LOL! Very funny, Beth! For you it was a Celica, that you traded up for 'lil Blackie with.
For me it's a mean, vicious auto-immune disease: Celiac Disease. I can't ingest even trace elements of gluten, or an auto-immune reaction gets triggered & causes damage for about 6 weeks. So.... no wheat, rye or barley for me.
OK , I am sorry. I must have misread what you wrote.
I never heard of that disease.

Lets get back to the game.
"G" is next.....
you guys are too good for me, but I'm collecting a lot of recipes. G? Gulp!
OK Westerly, I'll do "G"

Great Gopher Chili
Ok, For this recipe, you need:

2 pounds of coarse ground gopher meat.
1#3 can tomato sauce.
1#3 can of water.
1/3 cup ground Chili powder.
1 table spoon of Cumin.
1/2 cup chopped onions.
! tea spoon of paprika.
1tea spoon of garlic powder.
1 tea spoon of salt.
Brown the ground gopher over medium heat until brown.

Drain of the excess gopher grease. (you can save some of this for gopher grease cornbread if you like.)

Pour in the water and tomato sauce.

turn the heat to low.

Now stir in the rest of the ingredients except the onion.

Stir occasionally, but allow it to cook as long as you can stand it, and about 20 minutes before you reach that point, add the onions. This way, they will be soft and tasty, but not “sulphurized” because some folks have a weak stomachs and can’t stand the smell of over cooked onions!
Wow! Gospher meat! Good as groundhog?

Because groundhog stew uses many of the same ingredients, only the meat is chopped and not ground and you throw them in a pot all at once with water and overnight-soaked pearl barley, and cook until the barley is soft. Use LOTS of black pepper and chopped onions (and potatoes if you've got 'em and whatever root vegetables - not beets. Just rummage around and throw it in).
Oh Dear Westerly, I'm so sorry, but the taste to gopher isn't any thing like groundhog. Most gopher is road kill and it kinda marinates on the asphalt. Groundhog on the other (paw) is more likely to be yanked out of a tree stump and subjected to TV lights which gives it an artificial flavor due to the "make up".
Oh, dear, sorry about my mis-apprehension, TBub.
And so on to "H"

Hearty Turkey Noodle Soup (leftover from Thanksgiving)
2C garlic thinly sliced
1 yellow onion, chopped
2teasp chopped thyme
3 - 4 C turkey or veg broth
2C baby spinach
1 1/2 C uncooked noodles
2C cubed or shredded turkey or chicken
1 15-oz can cannelini beans, drained
1 15-oz cans sliced carrots, drained (or fresh,sliced thin)
Hear oil in large pot, med-high. Add garlic and onions and cook 3 min. Add thyme, stir. Add broth, spinach, turkey noodles, beans, carrots, salt &pep, stir. Bring to a boil, reduce heat, cover. Simmer about 15 min, until noodles tender.
"I" -Ice cream cake for my Birthday tomorrow.
go to store and buy it!




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