Is anyone interested in sharing recipes on here? Let me know and I'll
start posting some....

I'd be very interested.....good idea PetiteKitten!

Cool, Earth!! Let me find some of them.....

i'd like to share some too..i wish there was a place here specifically
for food

Right here, darling......That's why I started this thread.

of course...

Yeah!!!! Recipes, now you're talking! Let me get mine out....(ruffling
through the recipe box...flipping through the recipe books...hmmmm,
which to choose, which to choose....)

Yes, Please

OK, guys lets start the recipes guys

Here you go! Perfect for with my coffee

Peanut Butter and Chocolate Biscotti

10 tablespoons unsalted butter (1 stick plus 2 tablespoons)
2 1/2 cups all-purpose flour
2 3/4 teaspoons baking powder
1/2 teaspoon fine salt
3 large eggs
1 1/4 cups sugar
2 teaspoons pure vanilla extract
1/2 cup smooth natural peanut butter, room temperature
1 1/4 cups dry roasted peanuts
1 1/4 cups chopped dark chocolate or chocolate chunks (about 6 ounces)

Position racks evenly in the oven and preheat to 350 degrees F. Line 3
baking sheets with parchment paper.


Melt the butter over medium heat, swirling the pan occasionally.
Continue to cook until the butter browns and gets a nutty aroma, about 5
minutes. Let cool slightly.
Whisk the flour, baking powder, and salt together in a large bowl.

Beat the eggs in a medium bowl with an electric mixer until light and
pale yellow, about 2 minutes. Gradually add the sugar while beating.
Then slowly add the butter and vanilla until evenly mixed, about 30
seconds more. Add the peanut butter and mix until combined.

While mixing slowly, add the dry ingredients to the wet, in 2 additions,
mixing just until absorbed. Fold in the peanuts and chocolate pieces.

Divide the dough evenly into thirds, and put each portion in the center
of a baking sheet. Shape the dough with slightly wet hands into logs
about 2-inches wide and 15 inches long. Bake until set and brown around
the edges, about 25 to 30 minutes. (For even baking take care to rotate
the pans-- top to bottom and front to back--about half way though.) Cool
logs on the baking sheets for about 10 minutes.

Lower the oven temperature to 325 degrees F. Carefully transfer the logs
to a cutting board. Cut logs crosswise, with a long serrated knife at
about a 45 degree angle, into 1/2-inch thick cookies. Place cookies cut
side down on the baking sheets. Bake until crisp, about 8 minutes. Flip
the cookies over and bake until golden brown, about 8 minutes more. Cool
biscotti on the baking sheets. Serve.

Store cookies in a tightly sealed container for up to 3 days.

ENJOY!!!!

CARAMEL PINEAPPLE COFFEE CAKE-

2 Cups sifted flour
1/4 cup sugar
3 tsp. baking powder
1 tsp. salt
1/8 tsp. cloves
1/2 tsp. cinnamon
1/4 cup shortening
2/3 cup milk
1/4 cup margarine melted and divided
2/3 cup packed brown sugar, divided
1 14 oz. can pineapple tidbits, well drained
1/4 cup walnuts, chopped


Mix and sift into mixing bowl flour, sugar, baking powder, salt, cloves
and cinnamon. Cut in shortening. Add milk gradually, mixing to a soft
dough. Knead on lightly-floured board about 1/2 min. roll into a 10x13
in. rectangle. Spread 2 tbsp. butter over dough; sprinkle with 1/3 cup
brown sugar. Roll as for jell roll, starting with the 13' side. Cut into
1' slices. Spread remaining butter over bottom of 8x8x2 pan; sprinkle
with remaining brown sugar, pineapple and walnuts. Place slices cut side
up in pan. Bake in oven at 400* for 25-30 min. Serve hot.

Yield: One 8' coffee cake

That sounds good, Barbie!!

And this is my favorite soup recipe...especially when I am sick or it is
cold out....oh yummie!!!!!

ITALIAN WEDDING SOUP

1/2 Pound Ground Veal or ground turkey

1/2 Pound Ground Sirloin

1 Large Egg

1 Cup Grated Parmesan Or Romano Cheese

1/2 Cups Bread Crumbs

Salt And Pepper

2 Tablespoons Finely Chopped Fresh Parsley

8 Cups Homemade Chicken Broth

1 bunch of spinach, Washed, Trimmed And Chopped (or one 10-oz box of
frozen chopped spinach, thawed and squeezed dry)

1/2 Cup Grated Parmesan Or Romano Cheese

1 cup acini de pepe pasta, cooked FIRM and drained


COOKING DIRECTIONS:

Heat the broth in a large pot. Mix together the meats, cheese, egg,
bread crumbs, parsley and salt and pepper. Once the broth is hot, reduce
it to a simmer. Form small meatballs about one inch in diameter, and
drop them into the broth. Cook for about 5 minutes, and then drop in the
spinach. Cook for a few more minutes or until all the meatballs float to
the top, and the spinach is wilted. Skim off any foam that develops as
the meatballs cook. Add the acini de pepe pasta. Serve the soup in
individual bowls, with a good helping of grated cheese on top.

Enjoy!

OOOOOO, caramel and pineapple coffee cake!!!! Can you see me drooling?
LoL!

Are you kidding?? Italian Wedding Soup is one of my all time
favorites!!!!!!!!!!!!

Oh yes, that and Hot and Sour Soups are my absolute favorite soups...
but the Italian Wedding Soup, well that is just the best hands down!!!!

let me start:

this is a filipino dish that i like to cook. it's called squash in
coconut milk. when i make this i don't really measure the ingredients.
so it depends on you on how much you use.

squash (that green, round kind..i don't know the name)
coconut milk
garlic
onions
string beans
shrimp (optional)
salt (to taste)

before starting prepare the following: dice the squash and chop the
onions and garlic

1) put a little bit of oil in a pot. when hot, put garlic in. after a
minute or so put in the onions.
2) when the onions become transparent put in the squash; cover.
3) after about 5 minutes put in the coconut milk; cover. stir from time
to time.
4) when the squash begins to become tender, put in the string beans.
stir.
5) after a few minutes put in the shrimp.
6) put in salt and adjust the taste.

Oh yes, and Italian Wedding Soup is so easy to make...it only takes
about 30-minutes from start to finish

your recipes sounds delicious

now that sounds pretty darn good too, Jose!