Great minds think alike PD! I’m making sweet potatoes as well and making an apple spice cake. Gonna be a great meal 
and lmao Eriskay … trust me we don’t eat like that all the time.
Couldn’t afford to 
1 Like
Hey RKK, while I was self-employed and worked at home, many many moons ago, the fridge was mere seconds away – and I didn’t have the self discipline. I am still paying for my sins!
1 Like
If anyone is interested. I’ve been making this for years and it’s always a hit 
This is how I make it. You make it how your taste buds like it. I don’t add much sugar. Some add upwards of a cup and that is just too much and overpowers the salad with sweetness as far as I’m concerned. I only add a 1/4 of a cup and it enhances … not overtakes 
Broccoli Bacon Salad
This makes a big batch
Ingredients
2 pounds bacon - cut up and fried crispy
3 big heads of broccoli - chopped up into bite size pieces, including stems ** DON’T Waste them!
3/4 of a big red onion - chopped small
2 cups Golden raisins
2 cups mayonnaise
1/4 cup sugar
2 tablespoons white vinegar
1 cup chopped nuts (Walnuts or Almonds) I had Almonds this time
Directions
Cut bacon into 1 inch pieces with kitchen shears. In a large skillet and cook over medium-high heat, stirring occasionally, until evenly browned and crisp. Drain bacon on paper towels and cool.
Mix broccoli, bacon, red onion, nuts and raisins in a bowl.
Mix mayonnaise, sugar, and vinegar and pour over broccoli mix. Stir until well coated. You might need a little more mayo if your broccoli heads were super big. Just make sure you have coated everything and it’s not dry looking.
Cover and stick in the fridge. Make the day before you need it for all the flavors to meld and bloom
3 Likes
Nice RKK. In my house that’s known as Sublime Flesh and Vile Weed Medley.
I can’t write good recipes; my procedures are too OCD. Last time I tried, my son-in-law got the 3 pages and said "I’ll just let you make it.’
2 Likes
I made this recently and it was really good. I used Colby jack instead of fancy cheese.
1 Like
lmao HB … that’s too funny 
I love pasta salad 
1 Like
They say that a balanced meal should be colourful. Here’s my favourite supper;
Brown Bread (fresh made)
Black Olives (Kalamata olives are best)
White Stilton
Red Wine
1 Like
Figured I dig up this old thread. My niece requested this cheesecake so I obliged 
It turned out great if anyone is interested in making it.
Death by Chocolate Cheesecake.
I think I found it on Delish. Not sure though I found and saved so many. This was the most doable for me. I can’t do too overly complicated … then I’ll just lose interest
Death By Chocolate Cheesecake
INGREDIENTS
COOKIE CRUST
24 whole Oreo cookies
6 tbsp. melted butter
Pinch of salt
CHOCOLATE CHEESECAKE
4 (8-oz.) packages of cream cheese - softened
3/4 c. granulated sugar
1/2 c. packed light brown sugar
1/4 c. cocoa powder
1/4 tsp. salt
4 large eggs - room temp
9 oz. bittersweet chocolate, chopped and melted
CHOCOLATE GANACHE
1 1/2 c. chocolate chips
3/4 c. heavy cream
Chocolate shavings, for garnish
DIRECTIONS
Preheat oven to 350° and position an oven rack in the middle of the oven.
Make crust: In a large Ziploc bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Add salt and stir until crumbs are completely coated and moist. Coat a 9" springform pan with cooking spray and press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly.
Make cheesecake: Use hand mixer or stand mixer. In a large bowl beat cream cheese, sugars, cocoa powder, and salt until smooth. Add eggs one a time, beating well between each addition. Fold in melted chocolate. (Keep warm until ready to fold in - if cold it will not mix in right)
Pour cheesecake filling over crust.
Bake until cheesecake is only slightly jiggly in the center, 1 hour to 1 hour 15 minutes. Refrigerate cheesecake until totally chilled, at least 4 hours and up to overnight.
Make ganache: Place chocolate chips in a medium heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over chocolate chips, whisking constantly until the sauce is smooth. This takes a couple minutes to come together.
Pour ganache on top of the cheesecake. Return to the refrigerator for about 10 more minutes to let the ganache set.
Garnish with chocolate shavings.
Hope my format is ok
Duck Noodles: for two
Heat the Oven to 180 (or your equivalent)
Heat a pan to the max
Have a baking tray for meat ready.
2 Breasts of Duck (highly recommend but can be substituted for something else)
Score the duck fat - and season to your liking
My favourite is Birds Eye Chilli Flakes, Pepper and some Salt.
Heat a pan to the hottest you can
Pan sear the duck breast on the pan - fat side down first.
A lot of fat comes off.
3 minutes
and 3 minutes on the other side
Once it’s golden brown on the fat side it’s good for the oven
Pop into the oven on the baking tray for 20 minutes
Take the pan off the heat (drain some fat if you want - but it’s good fats so don’t drain it all)
Prep veg: (dice, chop, slice whatever you prefer)
Peppers, Onions, Mushrooms, Pak(Bok) Choi - whatever veg you want
Cook the veg in the duck fat - by now it’s seasoned with all the flavours of the bird eye chilli flakes, pepper and salt - so it’s delicious.
Add soy sauce, oyster sauce and fish sauce (towards the end of cooking)
This takes about 15-20 minutes (so it’s ready when the duck is).
While the veg is cooking
Get your noodles - usually only take 5 minutes depending on the brand.
Boil in a pot until cooked.
Serving
Dish out the noodles and Season with Sesame Oil
Place the veg on top of the noodles
Slice up the duck and place on top of the veg & season with Hoisin Sauce.
That’s it.
Ingredients:
Seasme Oil
Hoison Sauce
Fish Sauce
Oyster Sauce
Soy Sauce
Chilli flakes
Pepper
Salt
Duck breasts
Onion
Mushrooms
Pepper
Pak Choi
Prep time
5 minutes
Cook time 20 minutes
1 Like
This was one of my mother’s recipes, it brings back memories of when I was a child.
Red Cabbage Special
Goes especially well with red meat.
Ingredients
1 small Red Cabbage – 1½ to 2 lbs.
2oz of Butter
1 medium sized Onion, sliced
1 large cooking Apple
¼ pint of cheap Port or Sherry
2 teaspoons Salt
1 tablespoon Vinegar
a pinch or two of powdered Cloves to taste
½ teaspoon grated Nutmeg
Plenty of Black Pepper to taste
1 level tablespoon soft Brown Cane Sugar
Method
Peel and core the apple then cut into thick slices.
Cut the cabbage into quarters removing the outer leaves, the white heart and any large pieces of white pith. Shred the cabbage finely.
Place the cabbage in a large bowl and pour in enough boiling water to cover. Leave it for a minute and then drain.
Melt the butter in a large pan and add the onion, cook on a low light long enough to soften but not to brown the onion, approximately five minutes.
Add the apple, the port or sherry, the salt, the vinegar, the powdered clove, the nutmeg and a good grating of black pepper.
Add the cabbage and turn over to mix.
Once the contents of the pan are well mixed cover tightly.
Cook gently until tender, turning the mixture over from time to time. This will take approximately one hour.
Stir in the sugar and serve.
This heats very well the following day loosing none of its flavour.
1 Like
Ran across this one this morning. Definitely going to be making it this Fall 
Cream Cheese Swirled Pumpkin Bread with Salted Maple Butter
Ingredients
3 medium overly ripe bananas, mashed (about 1 cup mashed, see notes)
1 cup canned pumpkin puree
3/4 cup melted butter
2/3 cup maple syrup
3 large eggs, at room temperature
1 tablespoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
8 ounces cream cheese, at room temperature
1/4 cup cinnamon sugar
Salted Maple Butter
4 tablespoons salted butter at room temperature
2 tablespoons maple syrup
Instructions
-
Preheat the oven to 350 degrees F. Grease 2 (9x5 inch) bread pans.
-
In a large mixing bowl, stir together the mashed bananas, pumpkin, butter, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt, mix until just combined. Divide the batter evenly between the prepared bread pans.
-
Place the cream cheese in a gallon size zip-top bag. Snip a small opening off of the corner of the bag. Squeeze out teaspoon size amounts directly into the pumpkin batter, using 4 ounces of cream cheese per bread pan. Gently swirl the cream cheese. Sprinkle the cinnamon sugar over top the batter.
-
Transfer to the oven and bake for 40-45 minutes, or until center is just set.
-
Meanwhile, make the maple butter. In a small bowl, combine the butter and maple syrup.
-
Remove the bread and let cool for at least 30 minutes before cutting…or just eat it warm with a smear of maple butter (you should do this!). Enjoy!
To Freeze: Bake as directed, cool each loaf completely, then tightly wrap in plastic wrap. Freeze in a freezer bag or freezer safe container for up to 4 months. Thaw overnight in the fridge, or on the counter for a few hours.
Storing: this bread keeps well for 3-4 days at room temperature.
2 Likes
Oh, heck, yes. Definitely passing this on to Mrs. Steve O since she’s the baker in the family.
1 Like
Did that come from Pinterest? If so, it might be easier to ask her to look it up there.
1 Like
Lemme back track … I’m not sure which one LOL. Gimme to shakes of a lambs tail
That was quicker than I thought. I guess I hadn’t been too many place before I found one I liked lol. It’s from Half Baked Harvest 
If she ends up making it before I do please let me know how it turned out. I probably won’t get to it until at least next week or so
1 Like
Thanks!
This week is nutty for us, so I don’t think she’d have a chance to bake this until next week. Also, you have to time the bananas right. 
Ok … well which ever us gets there first
Also … instead of bananas you can use another 3/4 cup of pumpkin or 3/4 cup of unsweetened Applesauce. I might just do the extra pumpkin and skip the nanners 
As luck would have it, we just happened to have the right number of bananas in the right condition. The bread just came out of the oven. It needs to cool a bit before it gets the official taste test.
1 Like
Ohhh!!! Look at that! It looks wonderful!