Scratch it!!!!!!

[Bob Stepp]

Do you bake from scratch or from a box???

What's your culinary skill level on a scale of 1-10?

Out of necessity I'm learning to cook and really enjoying it...especially baking. Send tips or recipes

BTW I made the cake below.....cream cheese pound cake

 

This is now Bob Stepp's recipe exchange.....share your secrets!!!!  not off the back of a Betty Crocker box!!

 

[Bob Stepp]

Ya'll are gonna be eatin' good....

[d's girl]

that's just the first 2 days... there's several more... '-)

[Bob Stepp]

You're both gonna gain weight...unless you burn mass quantities of calories

[d's girl]

oh. we burn massive quantities of calories. we need the nourishment.

[Quinn]

TMI sweetie, just sayin'...
;-)

[d's girl]

hahaha. I know. no boundaries. it's a problem.

and besides, the cowboy through out the bait, & just reeled me in; why aren't you fussing at him? ;-p

[Snagg]

[Jaylee53]

OMG!!!!!! Thank you, thank you .....That was perfect. You have no idea how that "popcorn" song fits...literally...I had fits trying to think of the name of it...had the tune in my head for days!

[Bob Stepp]

I'll need a whole different kitchen to attempt that recipe.

[d's girl]

that cream cheese pound up there ^ ^ ^ is gorgeous, Bob.

I've been on a roll lately w/cooking.

My best things this week have been clam stuffed mushrooms & sauteed squash & onions.

Recipes to follow....

[d's girl]

Clam Stuffed Mushrooms

makes 6 medium Portabellos 

or a bunch of Crimini (Baby 'Bellas)

Ingredients:

2 jars minced clams, with their juice

Medium Portabello Mushrooms or Baby 'Bellas

Butter

1/2 Sweet Yellow Onion, chopped

1/3 cup bread crumbs

Fresh Parsley, chopped

Garlic Salt

Pepper

Dried Thyme

Dried Oregano

Grated or Shredded Parmesan

Preheat oven to 350º.

If using Portabellos, buy the smallest ones they have.

Remove stems from mushroom caps. Set caps aside; chop stems.

Melt butter in pan & saute chopped onions & mushroom stems.

When nearly done add both cans of minced clams w/their juice & turn temp down to low.

Simmer a couple more minutes until onions & stems are cooked through, but not too long or the clams will get tough.

Add breadcrumbs, seasonings, fresh chopped Parsley & a couple Tablespoons of Parmesan

Stir thoroughly & let simmer a couple more minutes.

Turn eye off, but leave pan on the eye & stir gently a couple more times, allowing the breadcrumbs to soak in all the juices.

Take this time to brush or rinse your mushroom caps. Julia Child said to never rinse/wash them, only brush the dirt off w/a paper towel. Sometimes I find that to be a pain in the butt, so I just resort to rinsing them.

Rub olive oil onto the bottom of a baking dish or cookie sheet, so the mushrooms do not stick.

If you're using Portabellos, you can rub olive oil onto the bottoms of the mushrooms instead.

Fill caps w/filling.

Bake for 20 minutes.

DEElish! '-)

*I think I'll try adding a little wine to the filling the next time.

[d's girl]

Sauteed Crook-Neck Squash & Onions

serves 2, so adjust the quantities accordingly

.

Ingredients

4 yellow squash, halved & sliced

1/2 Sweet Yellow Onion, coarsely chopped or bigger

Butter

Garlic Salt

Pepper

2 T breadcrumbs

2 T shredded/grated Parmesan

.

Saute squash & onions in butter only until tender, not overdone.

Add seasonings, breadcrumbs & Parmesan just before serving.

Toss.

Enjoy!