Post your favorite recipe here!

[Zooey]

I am always pressing this recipe on other people, but it really is my:thumbsup: favorite. I like it because, once you have made it once, you can make it so many different ways, including changes that are not in the instructions, here: counties.cce.cornell.edu/monroe/nutrition/Create%20Your%20Own%20Casserole.pdf
I got it from a Mennonite cookbook, & have been using it ever since…

Another source that I love for recipes is here: angelfire.com/ab/NeedARecipeCallMom/
There are lots of family recipes, but what I like best, is that there are links to many sites that have brand name recipes. So, for instance, if all you have in the house is canned tuna (which happens…), there are links to the recipe parts of the sites for manufacturers of major producers of canned tuna.

Also check these: frugalabundance.com/recipeindex.htm (mostly meatless, she uses seafood, & some little poultry.
hillbillyhousewife.com/recipeindex.htm (This site, now in new hands, was started by Maggie, who runs trhe Frugal Abundance site above. It has Maggie’s meat & poultry recipes intact, also others not on the other site).

 

[crohnie4life]

I have an easy dessert recipe a good friend gave me:

Easy Cobbler

1 box of yellow cake mix
1 stick of butter
1-2 cans of pie filling–cherry or peach

pour pie filling into 8 x 8 cake pan
pour cake mix over filling
melt stick of butter and pour over cake mix

put in oven at 425 for 20 minutes or until top is browned

let cool for 25-30 minutes

top with cool whip and enjoy

 

[dulcissima]

Here’s my version of an easy cobbler:

Title: Simple Cobbler

Description:
This is an easy cobbler to whip up when you
have some fresh fruit on hand. It’s a relatively
small cobbler too, so you don’t need to wait for
company to make it. I cook it in a cast iron
skillet. This is not super sweet. The fruit is
the star.

Ingredients:
About 4 cups fresh fruit (blackberries are my
favorite. Peeled sliced peaches are good too)
1/3 cup sugar
3/4 cup flour
3/4 teaspoon baking powder
pinch salt
6 tablespoons milk
1 egg, beaten
1 teaspoon vanilla

Directions:
Preheat oven to 400. Place fruit in the bottom
of cast iron skillet (9 inch skillet is what I use).
Sprinkle with 2 teaspoons of the sugar.

In a bowl stir together remaining sugar, flour,
baking powder, and salt, til all ingredients are
evenly distributed. In a large bowl whisk
together milk, egg, and vanilla. Add dry
ingredients to wet ingredients and stir just to
blend. Batter will be thick.

Spoon the batter over the fruit, smoothing with
the back of the spoon. Batter probably won’t
cover all of the fruit, but it does look nice to
have a bit of the fruit peeking through. Bake
until fruit is bubbling and the topping is lightly
browned, about 30 minutes.

And since cobbler is really a summer dish and it’s not so great to heat up the kitchen in the summer, I tend to cook this outside on the grill.

 

[kaygee]

I do not cook often; but if I have family over or bring a dish somewhere, I always make my chicken spaghetti. It makes a lot so you could always freeze half or it’s yummy as leftovers.

Ingredients:
3 chicken breasts
2 cans of cream of chicken soup
1 small green bell pepper
1 small onion
2-3 stalks of celery
1 can of Rotel tomatoes
about half a package of spaghetti
8-ounce package of shredded cheddar cheese
Salt and pepper to taste

Directions:
Cook spaghetti according to directions

Prepare chicken however you want – I’ve poached it, baked it… you could also use left over chicken or turkey if you have that. let it cool and cut into bite-sized pieces

Chop the green pepper, onion, and celery and sautee it until the veggies are tender.

In a large mixing bowl, mix the veggies, the chicken, the spaghetti, the cream of chicken, and the rotel tomatoes thoroughly. If you have the time, refrigerate overnight and let the flavors all blend together.

Place in 9 by 13 baking dish and cover with cheese. Bake in a 350 oven until it is bubbling through and the cheese is melted.

As Rachael Ray says “YUMMO”

I had a ton of leftover baked chicken and made basically the same sauce you suggest, sans the spaghetti, plus a tad of dry sherry. I wrapped the chicken & veggie sauce into several big egg-roll like tubes with about 8 sheets of buttered phyllo. baked 30 minutes at 400. My usually fussy Family LOVED it!