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  Topic Review (Newest First)
09-10-2013 04:02 PM
MrsKoehn

Oh my WORD!!! I am literally crying over here. I have felt so bla this week with a cold and overwhelmed with things to do, this just totally made my day! Thank you so much! jumpers.gifbawling.gifjumpers.gif

09-10-2013 02:05 PM
Melanie Mayo

This giveaway has ended.

 

Thank you to everyone who entered--the recipes are all wonderful and we'll be publishing many in our recipes section. Thank you as well to Classic Hostess for donating such an amazing prize. They have many wonderful items so check out their site!

 

The randomly chosen winner is....MrsKoehn! You will be notified by email. Congrats!!!

09-09-2013 01:48 PM
fayebond

Halloween Bloodshot Eggs

 

12 hardboiled eggs, peeled and sliced in half

1/2 c mayo

3T sweet and hot mustard

24 capers

6T paprika

6T sweet bell pepper, dried.

salt and pepper to taste

safron 

 

Put egg whites on a plate, and yolks in a bowl.  Mix mayo and mustard, salt and pepper, and paprika and pepper, into the yolks.  

 

Scoop yolk mixture into the egg white.  Place 1 caper on top of yolk mixture.  srinkle saffron on the white of the egg.

 

 Makes 24 peices,

 

kids find these hysterical to make,  great for a party.  Gluten free.  

09-09-2013 01:12 PM
fayebond

French Devlied Eggs

 

12 hardboiled eggs, peeled and sliced in half

1/2 c creme fraiche

3T sweet and hot mustard

24 capers

1 cup argula

salt and pepper to taste

 

Put egg whites on a plate, and yolks in a bowl.  Mix creme fraiche and mustard, salt and pepper, into the yolks.  

 

Place 1 argula leaf in each egg white.  Scoop yolk mixture on top of the argula.  Place 1 caper on top of yolk mixture.

 

 Makes 24 peices,

 

great for a party.  Gluten free.  

09-09-2013 01:10 PM
fayebond

Double Protein Eggs

 

12 hardboiled eggs, peeled and sliced in half

4T mayo

3T mustard

12 ounces smoked salmon

1 cup argula

 

Put egg whites on a plate, and yolks in a bowl.  Mix mayo and mustard, salt and pepper, into the yolks.  

 

Place 1 or 2 of argula leaf/ves in each egg white.  Scoop yolk mixture on top of the argula.  Place 1/2 ounce of smoked salmon on top of yolk mixture.

 

 Makes 24 peices,

 

great for a party.  Gluten free.  super healthy.

09-09-2013 01:05 PM
fayebond

Teriaki chicken

10 chicken legs

1 cup soy sauce

1 cup sugar

1 cup balsamic vinegar

1 cup water

1 T pepper

 

Put chicken in a pan.  Preheat oven to 350 degrees.  Mix everything else together.  Pour all the other ingredients evenly over the chicken.  Bake for 45 minutes or until chicken is done.  Serve over rice or noodles.  Not healthy but kids love eating it at my house :)

09-09-2013 01:02 PM
fayebond

Roasted Orange Duck

 

1 whole duck

1 orange, zested and juiced

1 lemon, zested and juiced

salt and pepper to taste

 

Put duck in pan.  Pour juices over outside of duck.  Rub lemon and orange zest, salt, and pepper, outside and inside the duck.  Bake at 325 degrees for 1 hour or until medium rare.  Serve warm over rice or yakisoba noodles.  Makes a great party dish. Also gluten free and super healthy.

09-09-2013 12:58 PM
fayebond

Stina's Salad

1 head red cabbage, cute up and chopped fine

3/4 cup mayo

1/4 cup vingear

1 T sugar

salt and pepper to taste

 

Mix mayo, vingear, sugar, salt and pepper in a bowl until combined.  Add cabbage and stur until coated.  Let sit 2-24 hours for best flavor.  Great to make ahead for a party.

09-09-2013 10:21 AM
butterflyrouge

Roasted Lemon Chicken

*gluten free

 

1 whole chicken, giblets removed, rinsed and patted dry

1 whole lemon

olive oil for drizzling

lemon pepper

 

Preheat oven to 350 degrees. Place chicken in baking dish. Pierce lemon 2-3 times and place in the cavity of the chicken. Drizzle chicken with olive oil and sprinkle generously with lemon pepper. Bake for about 20 minutes per pound, plus 15 minutes. Serve with rice or potatoes. Serves approx. 6, depending on size of chicken.

09-09-2013 08:47 AM
Aletheia

liked classic hostess on facebook.

09-09-2013 08:46 AM
Aletheia

Summer Veggie Ratatouille with Sausage

serves 6-8

 

1 lb mild italian sausage

3 Tbsp cooking oil of your choice

1 large eggplant, cut into bite sized pieces

1 large white onion, diced

2 peppers, diced

3 med zucchini, bite sized pieces

4 or 5 big tomatoes, chopped

2 bay leaves

2 tsp oregano

2 tsp basil

1 tsp salt

1 tsp pepper

 

1.  Brown sausage in large stock pot

2.  Remove sausage with tongs/slotted spoon, set aside.

3.  Depending on how fatty the sausage was, add a bit more cooking oil and add the eggplant.  Cook for about 10 minutes, until eggplant is getting soft.

4.  Add onions and peppers, cook until translucent.

5.  Add zucchini, tomatoes, spices, seasoning.  

6.  Cook until bubbly, add sausage back in.

 

Serve over slices of baguette or fried polenta.  Top with parmesan cheese and/or fresh basil.

09-09-2013 08:38 AM
Aletheia

Easy DF Fudgsicles

serves 4

 

1 can heavy coconut milk

~1/4 cup chocolate syrup of your choice

 

Mix.

Pour in molds.

Wait impatiently while they freeze.

Delicious!  The coconut milk is so fatty that you don't get an icecube on a stick, but rather a flakey creamy bit of chocolately goodness.

09-09-2013 08:36 AM
Aletheia

Grilled Sesame Zucchini, vegan

 

4 medium zucchini, quartered lengthwise

 

3 Tbsp sesame oil

1 Tbsp olive oil

2 Tbsp Bragg's liquid aminos or soy sauce

a splash of rice vinegar

 

Prepare marinade in a 9x13 pan.

Add quartered zucchini.  

Halfway through marinating time, flip zucchini to their other sides.

(Best if left to marinate all day, but I've done as little as a 1/2 hour.)

Grill for about 8 minutes on a hot grill, flipping occasionally.  (Not you, the zucchini.)

 

Good alongside burgers instead of fries.  

09-09-2013 08:31 AM
Aletheia

Shared with friends!

09-08-2013 07:06 AM
MamaShug

 

 

TEMPEH SLOPPY JOES---Vegan, gluten free

 

  • 8 oz Regular Tempeh, crumbled (not all varieties are gluten free but a lot are)
  • 1 small onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves of garlic, minced
  • 1 Tsp Chili powder
  • 1 Tsp cumin
  • 2 Tbsp soy sauce (can also use tamari or coconut aminos)
  • 1 Tbsp Molasses
  • 2 Tbsp Apple Cider Vinegar
  • 1/2 Jar strained tomatoes (about 1 ½ cups)
  • 1 ½ cups grated carrot
  • Salt and pepper
  • ¼ C. Oil
  • Buns or crusty bread (or gluten free bread)

Heat oil in a heavy sauté pan on medium high heat. Add tempeh and cook until it’s crisp and golden. Add onions and bell peppers and sauté until soft and translucent. Cook garlic until fragrant and add spices. Sauté for 2 minutes or so. Add tomatoes and other spices and liquids, simmer for 20-30 minutes or until thick. Season with salt and pepper. Serve on toasted buns.You want it to lose most of it’s liquid and remember it will be even thicker once it has cooled some.

 

09-07-2013 06:46 PM
Oceana Magee

I use this recipe for a quickly prepped dinner.  It's gluten free.

Crusted Chicken with sauce

3 boneless skinless chicken breasts

1 C corn flakes, crushed

2 T oil

1 egg, beaten

italian herb blend and freshly chopped garlic to taste; paprika if desired

1 t salt

1 C pasta sauce

2/3 C shredded cheese...Parmesan works well

 

Combine the salt, garlic, herbs, and crushed corn flakes.  I crush the corn flakes with a rolling pin.  Prepare the chicken by rinsing, drying and then cut each breast in half.  Preheat oven to 350degrees.  Dip each piece of chicken in the egg, then in the corn flake mixture.  In a cast iron or non-stick skillet over medium heat, fry each coated chicken piece until lightly brown; chicken will finish cooking in the oven.  Transfer chicken into oven-safe baking dish, or use the cast-iron pan, and top with the sauce and cheese.  Place in preheated oven for 25 minutes or until cooked thoroughly.  Serve with salad, steamed vegetables, and quinoa or polenta....or anything that sounds yummy!

09-07-2013 11:34 AM
Lillitu

Vegan Comfort Food that evokes old timey recipe! This is a fun Sunday dinner that evokes grandma's chops, mashed potatoes, and gravy! You must do steps one and two before cooking the recipe to have everything prepared for Sunday (one day make gluten ball and soak, next day marinate, next day cook).

Gluten Chops with Mashed Potatoes and Miso Gravy.

 

Ingredient List:
Gluten:
Whole wheat flour (This recipe uses a lot of flour, as when you are done you will have "chops" that are 1/3 the size of the dough ball you originally made. If you are feeding a large family, use a 5# bag)

Water

 

Marinade:
Vegetable Broth 

Tamari or Bragg's Liquid Aminos

Liquid Smoke

Cumin

 

Mashed potatoes:

Potatoes

Vegan Fat of choice (margarine, oil)

Garlic
Milk of choice (soy, rice, almond)

 

Gravy:

Onions

Mushrooms (optional)

Veggie Broth

Miso Paste

 

1. Make gluten: Use fresh-as-possible whole wheat flour. Make into a non-sticky dough ball (just water and flour) and immerse in water (enough to cover it) overnight. The next day, rinse out starch and bran (you can place a cheesecloth down in the sink as you rinse if you wish to keep the bran for other purposes) until you are left with a rubbery blob of gluten (it will be about 1/3 of the ball's original size).

2. Make marinade and marinate chops: Cover with veggie broth, mixed with tamari or Bragg's Liquid Aminos, liquid smoke, and some cumin to taste. Marinate overnight.

 

3. Sunday Dinner time: 

a. Boil potatoes. Mash them with your favorite fat (vegan margarine, olive oil) and milk (rice, soy, etc). I like to add garlic to mine.

b. Pan fry gluten into chop-sized pieces in oil of choice. Gluten chops will brown slightly. Remove from pan and keep warm while you prepare gravy.

 

c. Prepare gravy. Saute onions and mushrooms. Add veggie broth and simmer with miso paste to taste. Thicken with corn starch solution (1 T cornstarch to 1 c water). Pour gravy over potatoes and chops and serve.

 

It sounds more complicated than it is. While the days out prep requires advance planning, the total cook time is one hour (because potatoes take so long to cook) but hands on-time is like 30 minutes tops. It is delicious! We serve this with a green veggie.

09-06-2013 01:11 PM
LorienIslay

Kale Chips

super easy and kids eat them without asking the ingredients :)

 

One large bunch kale

1t black pepper (fresh cracked is best)

1t sea salt

1T olive oil

 

1. wash kale and spin/pat dry with paper towel

2. tear into 2" x 2" pieces and de-rib

3. put kale in large mixing bowl

4. pour over oil, sea salt and pepper and toss until all leaves are coated

5. spread leaves onto cookie sheet in a thin layer

6. cook in a 350C oven for 15 minutes or until chips are crispy

 

If you like spicy, you can add a pinch of red pepper flakes to the salt and pepper -- ROAR!

09-06-2013 10:33 AM
cubits

Here's my Lentil Soup.

It's vegetarian and gluten free:

CREATOR: gd-jpeg v1.0 (using IJG JPEG v62), quality = 90

3 cups of dry red Canadian lentils

8 cups of water (sometimes I use a cup or two of chicken stock if I have some around)

1 glug of olive oil

2 stalks of celery with leaves

1 peeled yam

3 peeled carrots

8-10 cloves of garlic

2 large shallots or onions

1 bay leaf

2 teaspoons of sea salt

1/2 teaspoon of thyme

1/2 teaspoon of freshly ground pepper

red wine vinegar

 

http://cubitsorganics.com/2013/05/gentle-lentil-soup/

09-06-2013 10:32 AM
jess707

Baked Oatmeal Breakfast Casserole

     wholesome & nutritious, easy way to have warm breakfast made ahead of time for busy mornings

 

Ingredients

 

5 cups rolled oats

4 Tbsp yogurt or buttermilk (for soaking oats overnight)

Enough water to cover by 1-2 inches

2 cups milk (a combo of almond, coconut and dairy works great)

1/3 cup coconut oil or ghee, melted

1/3 cup granulated sweetener (i use sucanat or rapadara since it's the least processed)

1 tsp salt

1 Tbsp cinnamon

6 eggs

2 tsp baking powder

1 Tbsp vanilla

1/2 cup shredded coconut

*1 cup fresh or dried fruit, chopped (fresh strawberries or apples work well, any dried fruit also works well - if using fresh, keep pieces on larger side so they don't fully disintegrate)

*1 cup nuts of choice, chopped

Cinnamon Sugar or shredded coconut for topping (optional)

 

Method

1.  Mix oats and yogurt or buttermilk in a large bowl with water.  Soak either overnight (for a denser oatmeal-type dish) or for at least 24 hours for an Oatmeal Cake (lighter and fluffier)

2. Drain oats (no need to rinse)

3. Add remaining ingredients except fruit and/or nuts, putting in baking powder and eggs last.

4.  Mix well.

5.  Fold in fruit and nuts.

6.  Pour into greased 9 x 13 baking dish (i use coconut spray since it's easiest - regular coconut oil or butter or ghee would also work well)

7.  Top with cinnamon sugar or shredded coconut if desired.

8.  Bake in a preheated 375 degree oven for 40-45 minutes, or until the middle of the cake is set.

9.  Serve either warm, with additional Cinnamon Sugar, nuts or fruit on top - we especially like it with plain yogurt on top with a drizzle of honey or maple syrup or eat at room temperature like a cake.

10.  Store in the refrigerator in a closed container.

11.  Reheating tips - I reheat mine on a cast iron skillet, gently heating both sides in a bit of ghee/butter or coconut oil - you can also do it in a toaster oven

 

*This recipe is extremely flexible in what you put into it and these quantities are approximate for personal tastes - I have done it with chocolate chips and lots of coconut to make it more dessert-like and you can try any fruit and/or nut combo you want to make it different every time so feel free to experiment!

 

 

09-06-2013 09:06 AM
butterflyrouge

No-Bake Creamy Berry Pie

 

1 large container of strawberry yogurt

1 container frozen whipped topping (like Cool-Whip)

2 cups fresh cut-up strawberry pieces

1 graham cracker pie crust

 

 

In a medium bowl combine first three ingredients, mixing well. Spread in pie crust. Place in freezer about an hour, or till set. If it freezes too hard, allow to soften a few minutes before serving. Serves 6-8.

09-06-2013 09:02 AM
Aletheia

Zucchini and Carrot Frittatas (or "Frisbees", as my 5 year old insists.)  DF, kid-friendly

serves 4-6

 

2 medium to large zucchinis

3 medium to large carrots

1/4 cup finely diced sweet onion

3 eggs

1/4 tsp salt

1/4 tsp pepper

a bit of sweetener of your choice (we use stevia)

1 Tbsp oil, plus more for the griddle

~1/3 cup panko or homemade breadcrumbs, very fine

 

1.  Prep.  Grate zucs and carrots, dice onion.

KIDS: Wash zucs and carrots, experiment with peeler or grater.

 

2.  Mix.  Whisk eggs, add salt, pepper, oil, sweetener.  Add zucs, carrots, and onion, mix.

KIDS: Learn to crack eggs.  Mix things without sloshing out of bowl.

 

3.  Cook.  Heat griddle over medium heat, grease well.  Stir in panko- more if necessary to make a batter that will hold the egg.  Shape with your hands, slap on the griddle.

KIDS:  Collect the toppings you like best.

 

We like these with these toppings:

yogurt

apple sauce

maple syrup

homemade hucklecherry jam

09-06-2013 08:59 AM
Aletheia

Warm Rainbow Salad, vegan, DF, GF, kid-friendly

serves 4-6

 

Ingredients:

 

2 bunches of kale/chard or other greens, or mixture

1/2 purple cabbage

4 medium carrots

1 medium sweet onion, diced

1 each red and yellow peppers, diced

~2 Tbsp oil- I've used both coconut and bacon fat (the bacon fat is yummier.)

1 cup yellow raisins

 

2-3 Tbsp of Bragg's apple cider vinegar

stevia/sweetener to taste

salt/pepper to taste

 

1.  Prepare the greens.  De-stem and wash, and blanch in boiling water for 3 minutes (longer for tougher greens), plunge into ice water and cool quickly, squeeze water out as much as possible ("Chard ball!" screams my 5 year old with glee.)  Chop into pieces.

 

KIDS:  Stem the greens, prepare an ice bath, set the blanching timer, help squeeze the cold water out of the greens, chop greens with a plastic "lettuce" knife.

 

2.  Saute.  Add bacon fat or coconut oil to a large skillet over med/high heat, add diced onion and peppers.  While these are becoming translucent and fragrant, grate cabbage and carrots.  

 

KIDS: Wash the carrots and cabbage, experiment with the grater.  

 

3.  Finish.  Add greens and raisins, apple cider vinegar, and about 1/4 cup of water.  Test greens to see when they start to get tender.  Add more water if necessary.  Add a bit of sweetener to taste, as well as salt and pepper.  Add cabbage and carrots, wait for all ingredients to warm again before turning off the heat.  It's better if the cabbage and carrots retain some crunch.

 

KIDS: Add raisins to the skillet, add vinegar and 1/4 c of water.  Be a kale taste-tester.  

 

That's it!  I wish I had a picture, but I've never thought to take one.  It is pretty, though, and can be eaten warm or cold.

09-06-2013 02:38 AM
mphillips

Everyday Chocolate Pudding

*or Super Fudge Pops

 

Serves 4-6 generously as pudding

Makes quite a few frozen pops

 

1 16oz package silken tofu

2 large handfuls (about 4 oz) baby spinach (washed)

1 large overripe banana

1 ripe avocado

6 pitted dates

3 heaping tablespoons cocoa

1/4 teaspoon salt

honey to taste

(a touch almond milk or other dairy free milk - i like to use dairy free because dairy products make it difficult for our bodies to absorb the iron from the spinach)

 

Place all ingredients (in the order listed) into a blender.  Pulse until the spinach has blended well - adding a bit of the dairy free milk if needed.  Continue to blend until everything is incorporated and it looks just like chocolate pudding.  Taste and add honey according to your preference for sweetness.  Serve it to your chocolate loving kiddies (or adults)!  If making Fudge pops, pour into desired popsicle molds and freeze for at least 6 hrs - overnight is best.  

 

I love serving this to my picky toddler who will currently rarely eat fruits or veggies for me unless I find a way to disguise them - but who would eat nothing but chocolate if I allowed her to!  She frequently asks for "chocolate pudding".

 

I have also added other fruits when I feel like it - feel free to play, just remember to taste as you go!

09-06-2013 02:20 AM
mphillips

Simply Peanut Butter Cookies

Makes about 30 cookies

 

1 Cup Natural Peanut Butter (salted - add 1/4 t salt if using unsalted)

1 egg

1 Cup Sugar

 

Preheat the oven to 325 degrees Fahrenheit.  Line a baking sheet with parchment paper.

Stir together the peanut butter and the egg, then add the sugar and stir until thoroughly combined.   

Roll into small walnut-ish sized balls and place on prepared baking sheet.  Flatten slightly with the back of a fork.

Bake for 10-15 minutes, until the cookies are puffed in the center and only slightly beginning to brown around their edges.

Remove from the oven and cool completely before removing from the cookie sheet, or they will fall apart.

Try not to eat them all :eat!

09-05-2013 10:31 PM
fayebond

Simple Pear Breakfast

 

2 cups chopped pears

2 cups chopped apple

2 cups raspberries

1 T white balsamic vinegear

1 cup yogurt

 

Combine all ingrediants ina bowl.  Can be made the night before, goes well with granola

09-05-2013 10:28 PM
fayebond

Spicy Corn Salad

 

1 12 oz pkg frozen corn, thawed

1 bell pepper, chopped

1 bunch green onion, chopped

4 T sour cream

1 bunch fresh dill, finely chopped

1 T cyanne pepper (change to black pepper if serving at a party where small children will have access to the salad bar)

 

Combine all ingrediants ina bowl.  Can be made up to 3 days ahead.  

09-05-2013 10:24 PM
fayebond

Dragon Eyes

 

Dinosoaur eggs

 

12 hardboiled eggs

5 drops green food coloring

1 cup vingear

3 cups water

1 bunch scallions, sliced

2 cloves garlic, sliced

6 T green wasabi mayonaise

3 T mustard

1/4 cup black seasme seeds.

 

Combine food coloring, vinegar, water, scallions, and garlic, in a bowl.  Peel eggs and place into bowl.  

 

Let sit for 2-24 hours.

 

Slice lengthwise, and remove inner yolks.  Combine mayo, mustard, and yolks in a small bowl, mixing until smoooth.  Scrape int oa plastic bag, seal, and cut off one end.  Pipe yolks back into the dinosaur egg shells. Pat black sesame seeds into one spot on each yolk area.  Serve within 72 hours.

09-05-2013 10:21 PM
fayebond

Dinosoaur eggs

 

12 hardboiled eggs

5 drops green food coloring

1 cup vingear

3 cups water

1 bunch scallions, sliced

2 cloves garlic, sliced

6 T mayonaise

3 T mustard

 

Combine food coloring, vinegar, water, scallions, and garlic, in a bowl.  Peel eggs and place into bowl.  

 

Let sit for 2-24 hours.

 

Slice lengthwise, and remove inner yolks.  Combine mayo, mustard, and yolks in a small bowl, mixing until smoooth.  Scrape int oa plastic bag, seal, and cut off one end.  Pipe yolks back into the dinosaur egg shells.  

09-05-2013 10:10 PM
fayebond

Ginger Noodle Salad

 

1 pound cooked white macaroni noodles

2 cups cubed tillamook cheddar cheese

2 cups frozen corn, drained and rinsed

4 pickled eggs*, chopped

2 T grated ginger

4 T heavy cream

4 T mayonaise

1 T brown sugar

1 T soy sauce

pinch salt

pinch of chinese five spice

 

Combine ingredients in a large bowl.  Serve within 48 hours, a great make-ahead party dish.

 

* to make pickeld eggs, first, make hardboiled eggs, and peel.  Then put in a bowl of half vinegar and half water in the fridge for 4-24 hours. You can add sliced onions / garlic / herbs to the liquid to make it taste a little different.

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