I've modified my recipe list to now indicate vegan and vegetarian dishes! I even modified the spiced apples recipe to make it vegan-friendly.

Due to some family issues, I'm not sure if I'll be able to get my mother's cheesecake recipe. I'm going to see if I can find one similar to it, since I know the jist of it, just not the proportions. And I know there's lemon jello in it.

I'm also not sure when the next full recipe update will be, since I'm leaving town this afternoon and I have class tomorrow from 8am to 9:30pm x_x

I'm keeping my fingers crossed for some time tonight :)

Wow..bacon weave, that's amazing O_O

Oh yes, BACON WEAVE.

They're not easy to make though. Mine kept unraveling. But, I also tried to roll it up (where that one is flat, and easier to do).

I guess if you cooked it halfway, and then rolled it up, it might be less difficult to work with.

I dunno. Haven't been in the mood for bacon, but I'll try it next time. If it's a successful recipe, I'll post it! :)

New recipe coming this afternoon though, I promise! >_<

Speaking of bacon, you guys reminded me of this recipe.

I've never tried it, but it looks wonderfully unhealthy. :heart:

OMG YES.

I don't know how I'd feel about baked eggs though... personally I like them scrambled. But I suppose you could just make the bacon cups, and then fill them with eggs (or hash browns and gravy... or cheese... or ground sausage... omg... :drool:)

Another food site that I love (but neglect way too often!): This Is Why You're Fat (oh hey, the redneck quiches look a lot like those bacon cups ;))

Doesn't it just look like a little bowl of heaven, though?

Sometime when I'm home alone, I'll have to give it a shot. I'll let you know if I die of a heart attack. :lol:

Oh noes! We wouldn't want you to die :(

Recipe posting is still on hold since I've been busy with a lot of different things @_@

But, at least today I'm doing something food related. I'm writing out a weekly diet that my fiance and I will stick to. We're not getting enough fruits and grains, and he's getting way too much meat. So yeah. There's that.

I told him what a serving of meat was (about the size of a pack of cards) and he's like "LOL WUT." He had no idea, he's been eating 3 servings (ish) of meat for lunch and dinner since he was a kid. And he wonders why my portions are always so small...

WHO HERE LOVES SNACK FOOD?

Because I do :)

This recipe is not mine, but it is definitely one of my favorites! The author calls it Belle of the Bowl, but I just call it Pepperoni Pizza Dip. You can find it here. With pictures!

I've also re-written it below.

Pepperoni Pizza Dip

What you need:
2 3oz packages of sliced pepperoni, chopped
1 15oz jar of pizza sauce
4 green onions, finely chopped
1/2 tsp dried oregano
3oz pkg softened cream cheese
1 tsp melted butter
1 8oz package refrigerated bread stick dough
1 1/4 cups shredded mozzarella cheese

What to do:
Cook pepperoni, onions, oregano, and pizza sauce in pan over medium heat for 5-7 minutes. Add cream and mozzarella cheeses. Stir until melted and well combined. Turn heat to low, stirring occasionally. Make the bread sticks per package directions. Brush bread sticks with butter, serve warm.

The bread sticks can be found next to refrigerated biscuits and cinnamon rolls. You also don't have to use those specific ones if you don't like them. I also require 2 cans of the bread sticks since I LOVE BREAD and one can just doesn't cut it. If you'd rather make your own bread sticks, that's fine too.

The original recipe also calls for parsley and olives. I don't really care for olives, so I've left them out. And I never manage to have parsley around, so I leave that out too.

This stuff goes FAST at my house. Like, ridiculously fast. There's only one dish that I make that goes faster. I suppose you could also substitute sausage for pepperoni, or leave out the pepperoni and add olives, peppers, mushrooms, and/or onions to make a "veggie pizza" version. Just try to keep your "added ingredients" around 6 oz total.

Cause Keyori says she wants them. Just so you know I would bake them and send them to you if you wanted. I used to send cookies through FedEx to all my raters on Christmas. Well the ones that gave me their address anyway.

Originally Posted by Amazingly nummy recipe

LEMON SQUARES!
-Ingredients
The Mixing stuff
1cup flour
1/2 cup butter
1/4 cup Powdered Sugar

The flavor!
2 Eggs
1 cup Sugar
1/2 Teaspoon Baking Powder
2 Tablespoons Lemon Juice
1/4 Teaspoon salt

Preheat oven to 350F
1 Ungreased Square Pan

-Directions
Mix the mixing stuff up in whatever you have bowl wise. This is what you're going to use for the crust so you can mix it in your baking pan with no worries. ^.^
Once the dough is mixed spread it evenly across the bottom of the pan. Make sure to build a small lip around the edge of the pan with the dough. This will hold the flavor in so that it doesn't burn to the pan.
Bake in the oven for 20 min. If it's a glass pan it might cook a little faster so make sure to start the toothpick test at 15 min then 1 time a minute until it's ready.
(toothpick test is to poke a toothpick into the dough then pull it out. If it sticks then the dough isn't ready.)
During the dough baking process gather up the rest of the ingredients and throw them in a bowl. Order isn't really an issue. If you're using an auto mixer it should be about 3 min. If you're doing it by hand like poor old me then just mix away till it doesn't have chunks of things in it.
Once the mixing is done and the dough is baked pour the flavor over the crust. Reinsert pan into the oven for 25min. Once again check 5 min prior to done time. You'll be able to tell if it's burning. What with black. It's not much of an issue if this happens. The whole thing isn't ruined. Just the edges unless you're REALLY unlucky.
Once it's all cooked throw the whole pan into you're fridge/freezer for 20min or so then pull it out cut it up and serve. I sometimes add lemon frosting onto the top if I have a super sweet tooth. I would suggest just sprinkling some powdered sugar on top for presentation.

I love you you sorted the ingredients xD

I always find it easier to follow recipes that sort like that :)

I can't wait to find time to try making your lemon squares!

Originally Posted by Keyori

I love you you sorted the ingredients xD

I always find it easier to follow recipes that sort like that :)

I can't wait to find time to try making your lemon squares!

LOL! All my reciepes are sorted like that. It's what happens when you learn to bake things from a pastry chef aka mom, and her mad cooking moma aka grandma. Everything I know how to do is from scratch.

This is a really yummi recipe you should try, and its not to hard to do!!!

Traditional French Yule Log - La Bûche de Noël

In some parts of the world, the Yule Log is called more simply the Chocolate Christmas Log. It is a chocolate cake that celebrants prepare and enjoy during the Christmas Season in France and other parts of the world. Some French cooks have even come up with a shortcut recipe that uses cookies to save time.

Shortcut Cookie Yule Log
• 18 Sugar Cookies
• 1 teaspoon powdered cocoa
• 8 oz. heavy cream
• 1 teaspoon powdered sugar
• Colored sugars for decorating, or icings in a tube
Pour the heavy cream, sugar, and cocoa into the bowl.
Whisk cream until just stiff enough to stand up in peaks. Using about half of the thus prepared cream, spread it onto the cookies and sandwich them together to form a long roll.
Wrap the roll of cream and biscuits up in some aluminium foil and close up the ends.
Place the Yule Log into the refrigerator to set for 12-24 hours; cover and save the other half of the cream there as well.
Carefully unwrap the roll the next day and place the roll onto the plate and cover it with the rest of the cream.
Draw the fork tines across the cream to make the cream look like bark.
Sprinkle it with coloured sugar and form snow and holly on top and cut servings between the cookies.

Tigerlady, next time remember that you have to quote recipes you did not write yourself. ;)

Originally Posted by Iroase Delschatten

Tigerlady, next time remember that you have to quote recipes you did not write yourself. ;)

HA I say! I quoted my own recipe! ^.^

I don't quote my own, because, well, they're my own. :D

I did quote the pepperoni pizza dip because I felt that my modifications did not change it enough to make it my own.

I've never tried a yule log before, but I'm not a huge fan of sugar cookies so we'll see if I feel like making one in the future.

I really need to get my crepes recipe up, it's so simple o_o

Yes post! --=(Cracks whip)=-- There's more work to be done! Complete your tasks! Etc.!

@ TigerLady...Mmmm...now I just need someone to make it for me XD

Ahh uhhm I need to bookmark this thread. >.> Since moving away from My Mother the Master Cook I tend to just make the same fairly simple things over and over again, but I really should experiment more, so maybe this thread will give me some ideas.
Hello! :3

Hi! Thanks for checking out my thread! :)

I've been on somewhat of a hiatus lately with the Halloween event, and I've got a couple of other things coming up, but around Thanksgiving I should be updating regularly again.

Haha I fail and forgot to bookmark. :'D Have now though. I'm hoping I'll be too busy making art to spend a lot of time on Menewsha in the near future though, but we'll see.

OMG, AN UPDATE!

I'll try not to neglect this so much in the future :lol:

No promises though :ninja:

I felt compelled to post because I failed (and then succeeded!) at a new recipe I tried. I made a few modifications to make it tastier, but the original is Panera Bread's Creamy Tomato soup. Unfortunately, following it to the letter did not yield a soup anything like what Panera Bread actually makes, so I made some changes into something that I found much tastier (but still nothing like the PB stuff :lol:).

Without further ado, I present to you Keyori's Creamy Tomato Soup!

What you need:
3 tbsp butter
1/2 cup chopped onion (yellow works best)
4 tbsp flour
4 cups milk
1 tbsp bay leaf
1 1/2 tsp sugar
1 1/2 tsp salt
ground black pepper and garlic to taste
28 oz canned diced tomatoes (or the equivalent amount of fresh tomatoes you dice yourself)
6 oz can tomato paste
1/2 tsp baking soda
Grilled cheese sandwiches (optional)

What to do:
Melt the butter in a large soup pot, add the onions and cook them until soft, but not browned. Add the flower and cook for a minute or two. Add the milk, bay leaf, sugar, and salt, and cook until slightly thickened.

While you're waiting for the base to thicken, dump the diced tomatoes (NOT the paste!) into a large bowl and add the baking soda. The baking soda will neutralize the acid in the tomatoes so that the milk won't curdle. So don't forget the baking soda! I don't think baking powder will work as a substitute. You can try it, but I make no promises.

Add the tomato/baking soda mix to the milk base and bring the soup to a simmer. Strain out the tomatoes and onions. While the soup is still hot (you can put it back onto the stove if you need to), add the can of tomato paste and stir it until the soup is even. Whisking works best. Season to taste.

This is a VERY creamy soup, so if you find it's too creamy for you, you can try substituting some of the milk for water.

I used 2% milk by the way, so switching to skim may also help.

Yay, I found it! You should put your pork roast recipe up. =)

Thank you for reminding me! I went and took a nap for a few hours, then came back and was like "wut why is the cookbook on the front page?!" xD

Now that I'm properly rested, I present to you The Best Pork Roast Ever (tm).

What you need:
2-3 lbs boneless pork roast or loin (several cuts work for this recipe)
4-6 strips bacon

Rub:
1 tsp chili powder
1/2 tsp paprika
1 1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cumin
1 tsp cinnamon

Glaze: 1c light brown sugar
2 tbsp flour
2 tbsp apple cider vinegar
1/2 tsp dry mustard

What to do:
Combine the rub ingredients. Rub onto pork. If you wish, let sit overnight in the fridge. Preheat oven to 350F.

Cut the bacon into half-strips. Layer over pork. Roast in oven for an hour and a half or until the pork registers 150F with a meat thermometer (thicker cuts will take longer to reach temperature)

While the pork is roasting, add the glaze ingredients to a pot and heat over the stove until at a pourable consistency. Do not let the glaze bubble.

Remove the pork from the oven. Take off the bacon and spoon the glaze over the meat. Roast for another 15-20 minutes, until the pork registers 160F. Feel free to eat the bacon while you're waiting; it's pretty tasty too. When you pull the pork out of the oven, spoon the liquid in the pan over the roast again.

This pork is a real hit at my house, and it always comes out moist and tender. There's rarely any leftovers.

This is great! I subscribed to the thread! ^_^
I am a very picky eater myself, and have trouble coming up with new meals.
I also enjoy creating my own recipes or alternating ones I have found.