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Share all your recipes here!

Share all your recipes here!

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  • Mellie Mellie's Avatar 06-18-07 | 01:30 PM
  • Sangria

    1 large bottle of Lambrusco wine (rinse bottle with enough water to get the rest of wine from bottle and add to mixture)

    1 can of frozen concentrated orange juice (made according to directions on the can)

    1 cup Cointreau

    cup sugar

    cup orange liqueur (triple sec)

    Apples/Oranges (sliced- allowing to "marinate" in the wine for a while makes them tastier )

    Crushed Ice (about 3 c)

    Pour all ingredients except crushed ice in a large punch bowl- let sit for at least an hour, add crushed ice right before serving.
  • savannah33 savannah33's Avatar 07-25-07 | 10:02 AM
  • Cappuccino Chocolate Swirl Cheesecake
    Serves 8–10
    This two-tone cheesecake combines two of the world's great flavors, coffee and chocolate. Guaranteed to be a cherished and sought-after recipe.

    Crust:

    1 cup chocolate graham crackers
    1/4 cup butter, softened

    Filling

    4 8-ounce packages cream cheese, softened at room temperature
    1 cup sugar
    4 eggs
    1 cup sour cream
    2 teaspoons vanilla extract
    12 ounces semi sweet chocolate, chopped
    1/2 cup heavy whipping cream
    1/3 cup very strong coffee or instant espresso, dissolved in water
    1/4 cup Kahlua or chocolate liquer (optional)
    Place crackers in a food processor and pulse until ground. Add butter, mix well then press mixture into a 8-inch springform pan, covering the bottom and up the sides about 1 inch. Set aside and preheat oven to 350F.

    In a large mixing bowl, blend cream cheese and sugar until smooth. Add eggs, one at a time, scraping down sides of bowl frequently, until smooth. Add sour cream and vanilla extract; blend well. Divide cheesecake mixture into two bowls. Melt chocolate and whipping cream over double boiler, stirring until smooth. Let cook slightly and add to half the cheesecake mixture. Add coffee and liqueur to other half. Pour half the chocolate cheesecake mixture in the pan, then pour in half the coffee, repeat with remaining cheesecake batter, and then drag a knife through the pan to swirl the two colors. Bake for 1 to 1 1/4 hours or until cheesecake begins to puff. Remove from oven, let cool at room temperature, then refrigerate overnight before serving.
  • savannah33 savannah33's Avatar 10-18-07 | 09:28 AM
  • Cowboy Chicken and wraps

    Prep: 15 minutes
    Cooking: 12 minutes
    This is a perfect dinner to serve when you’re home on the range — with no time to spare.

    2 tbsp (30 mL) vegetable oil
    1 onion, thinly sliced
    1 medium green or red pepper, thinly sliced
    1 clove garlic, squished
    2 or 3 skinless, boneless chicken breasts (about 12 oz/340 g), cut into thin slices
    1 cup (250 mL) corn kernels, cut from fresh cobs or frozen
    ½ cup (125 mL) diced canned (or fresh) tomato
    1 tsp (5 mL) Mexican chili powder
    ½ tsp (2 mL) ground cumin
    salt and pepper to taste
    2 tbsp (30 mL) cilantro or parsley, chopped
    10 in./25 cm flour tortillas
    extras (if desired): shredded cheese, sour cream, salsa

    Heat 1 tbsp (15 mL) of the vegetable oil in a large skillet (non-stick, if possible). Add the onion, sliced pepper and garlic and cook over medium-high heat, stirring, until softened — about 5 minutes. Transfer to a bowl and set aside.

    Add the remaining 1 tbsp (15 mL) oil to the skillet and place over medium-high heat. Add the sliced chicken and cook, stirring, until the chicken is lightly browned — about 3 or 4 minutes. Dump in the corn, tomato, chili powder and cumin and continue to cook for 1 or 2 minutes, stirring until most of the liquid from the tomato has evaporated.

    Now return the onion mixture to the pan and cook until heated through. Taste and season with salt and pepper, if necessary. Sprinkle with chopped cilantro or parsley.

    Serve with warm flour tortillas (and optional extra stuff) for wrapping.

    Makes 3 or 4 servings.


    Originally published in Today's Parent, September 2004
  • ~Kelli~ ~Kelli~'s Avatar 01-15-08 | 04:00 PM
  • Nicole posted a recipe for biscotti using cake mix around Christmas time...

    I make cookies with cake mix, 2C cool whip and 1 egg- drop by spoonfuls into powdered sugar- roll to coat and bake at 350 on a greased cookie sheet for 10 to 12 min.
  • bloominglikewinter 02-28-08 | 09:08 PM
  • my kids and i love these recipes, and since it's been a while since i shared some, here it is!

    oatmeal cookies

    1 c. butter
    1 c. brown sugar
    1 c. white sugar
    2 eggs

    Cream first four ingredients Together,
    Now add:
    1 t. baking soda
    1 t. baking powder
    1/2 t. salt
    2 c. flour
    3 c. oatmeal (or just a little less)
    1 1/2 c. chocolate chips (optional)
    Mix. Shape into balls on pan, then flatten with hand.
    Bake at 350 for 10-15 min.



    black beans and rice

    Ingredients (use vegan versions):

    1 can of organic black beans (Eden, Shari Anns,etc.)
    1 small onion
    half of red or green pepper (whichever you prefer) (or a little of each)
    half of a small (8 oz) can of Hunts Tomato sauce (Hunts is vegan)
    olive oil
    salt and pepper

    Directions:

    1. Cut up the onion into small pieces, along with the pepper.

    2. Saute in a small-medium sized pot, with some olive oil you can just drizzle enough on the onion and pepper to cover, or you can measure out in tablespoons, its according to how much oil you want to use)

    3. Add at least 1/4 of salt ( I use sea salt) or more

    4. Add pepper (I usually just use a pepper shaker and shake it about 10 times, sometimes more) Saute on low heat until veggies are soft

    5. Add half a can of tomato sauce, followed by can of black beans. Let it come to a quick boil, then reduce heat to low or simmer. The longer you let it simmer, the more flavorful the dish. Stir occasionally.



    amish white bread

    INGREDIENTS
    2 cups warm water (110 degrees F/45 degrees C)
    2/3 cup white sugar
    1 1/2 tablespoons active dry yeast
    1 1/2 teaspoons salt
    1/4 cup vegetable oil
    6 cups bread flour

    DIRECTIONS
    In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
    Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
    Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
    Bake at 350 degrees F (175 degrees C) for 30 minutes.

    serves 24 or 2 loaves



    Chana Masala

    Ingredients (use vegan versions):

    2 tablespoon vegetable oil
    1 medium onion, chopped
    1 large clove of garlic, minced
    1 tablespoon curry
    1 tablespoon tomato paste (I used ketchup, how embarassing Smiley)
    15 oz can of chick peas drained, reserving 3 tablespoon liquid
    1/2 tablespoon lemon juice
    1/2 teaspoon salt
    fresh black pepper
    crushe'd red pepper, optional to taste
    1 tablespoon margarine

    Directions:

    I don't know how authentic this is, but I whipped it up last night. It tasted great to me.

    Heat oil on medium high heat. Fry onions until slightly browned. Reduce heat to medium. Add garlic, curry, and paste. Stir and simmer about 2 minutes. Add chick peas, liquid, lemon juice, salt, and black pepper. Simmer 5-6 minutes, stirring occasionally. Add red pepper to taste. Add margarine, stirring through to melt it. Stir and simmer for 5 minutes more or until peas are softened and dish is hot. Serve over rice.



    Granola Bars

    1/2 cup brown sugar
    1/2 cup chunky applesauce
    1/2 cup butter, softened
    2 Tbsp. honey
    1/2 tsp. vanilla
    1 egg
    1 cup (ww) flour
    1 tsp. cinnamon
    1/2 tsp. baking soda
    1/4 tsp. salt
    1 1/2 cups rolled oats
    1 1/4 cup crispy rice cereal
    1/2 cup wheat germ
    1 cup chocolate chips (or you can use coconut, 1/2 cup peanut butter, 1/2 cup nuts, raisins, dried fruit, 1/2 cup fruit preserves)

    In a large bowl, cream sugars and butter until fluffy. Add honey, vanilla and egg. Mix well. Blend in flour, cinnamon, baking soda and salt. Stir in remaining ingredients. Press firmly into the bottom of a greased 9 X 13" pan. Bake at 350 degrees for 20-25 minutes. Bars will firm as they stand. Cool and cut into bars. Save the crumbs for yogurt or ice cream topping. Makes approx. 24 bars.



    Roasted Potato, Onion, and Garlic Soup

    This easy-to-make soup is a classic comfort food that can also help to keep colds and flu at bay. Add a crisp, nutty salad on the side and you’ve got yourself a glorious one-pot supper.

    INGREDIENTS
    2 pounds potatoes, peeled and cut into 1-inch chunks
    2 yellow onions, peeled and quartered
    2 tablespoons olive oil
    Salt and freshly-ground black pepper to taste
    1 head garlic
    2 1/2 tablespoons unsalted butter
    2 teaspoons water
    6 cups vegetable stock 1 1/2 tablespoons unbleached flour
    1/2 cup milk, half-and-half, or light cream



    1. Preheat oven to 400F. Place potatoes and onions in a large bowl, breaking up onions so the layers separate. Drizzle with olive oil, then spread vegetables in a single layer on a large baking sheet or baking pan. Add salt and pepper to taste.
    2. Slice off the top third of the head of garlic and place the garlic on a sheet of aluminum foil. Put 1/2 tablespoon butter on cut top of garlic and dribble water on foil, then fold up the sides of the foil to make a packet around the garlic. Place this packet on the baking sheet or in the pan along with the vegetables.
    3. Roast everything for 45 minutes, then remove garlic. Continue roasting potatoes and onions another 10 or 15 minutes, until done. Onions will be charred and crisp in places.
    4. Put a third of the vegetables in a food processor and add a ladleful of stock. Process until almost smooth, then transfer to a large bowl. Repeat until all the vegetables are professed, squeezing the garlic cloves (they will have softened into a nice paste) into the last batch.
    5. Place the remaining stock in a large soup pot and add pureed vegetables. In a small saucepan over moderately low heat, melt the remaining 2 tablespoons of butter and add flour, stirring until the flour turns a light golden color. Stir in the milk or cream and cook, stirring, until thickened. Add a ladle or two full of the soup from the pot to this cream mixture and continue to cook for another minute, stirring to combine.
    5. Add the cream mixture to the soup. Heat 10 minutes, stirring, until heated through. Serve hot.
    Serves 6 to 8.

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