katleept | Entries tagged with recipes

My beloved Jack has gone from refusing to eat broccoli to loving it and even saying I should bring this first recipe to our next church dinner. :-)

( Chicken, Bacon, and Broccoli )

( Crab and Broccoli Pie )

It's called a stew, which would normally be a main dish, but I used it for a side dish for my first Around the World meal in a long time and it worked out wonderfully.

( Caribbean Sweet Potato and Beans Stew )

With it were ( Hawaiian Chicken )

and the admittedly least favorite of my family, though I myself enjoyed it, ( Hawaiian Bread )

I think I'll do Germany next. There's no need to do a special for China for, as y'all know, I'm constantly cooking Chinese! In fact, we had this ( milder version ) of General Tso's Chicken today.

Fresh off the Pirate Turner press for 22 September, 2012:

( Pirate Turner's Picks: )

( The Whole Enchillada )

Fresh off the Pirate Turner press for 1 September, 2012:

( Pirate Turner's Picks: )

( The Whole Enchillada )

Also, for those of you who don't know yet, we've a new Disney challenge comm, Disney Scribers with weekly challenges and little known Disney facts!

Fresh off the Pirate Turner press for 18 August, 2012:

( Pirate Turner's Picks: )

( The Whole Enchillada )

Fresh off the Pirate Turner press for 10 August, 2012:

( Pirate Turner's Picks: )

( The Whole Enchillada )

Ahoy, all! Some of you know my beloved Jack and I have been going through hard times recently. Things are beginning to look up money wise as we both now have jobs, but going back to work and being available for all shifts (eugh!) is decreasing our time together and our time online. I've recently discovered that I'm spending almost as much time writing/typing/formatting stories as I am actually posting said stories. This is something clearly, with the new schedule, that I want to cut back on, so here's the deal:

From now on, I will be posting, or trying to post, one weekly update of stories. As many of you are aware, I write in around a hundred different fandoms with even more varied couplings and characters, so I'll make note of each fandom, character, and pairing accordingly as well as giving you my own highlights and perhaps my beloved Jack's as well. You can also look forward to one cute kitty picture and a new recipe to try every week.

Below you will find the first fresh updating from Pirate Turner. Now, some of these stories have actually been posted here recently, but there's at least ten that are completely new. From this week on, you'll need to check the updates to see what this scribbling Pirate is putting out next. :-)

I hope you all find something to enjoy not just this week but every week! Safe and joyous sailing with your loved ones!

Pirate Turner

Fresh off the Pirate Turner press for 3 August, 2012:

( Pirate Turner's Picks: )

( The Whole Enchillada )

Presenting . . .

A brand new section of Pirates' Cove . . .

The Pirates' Cookbook!

Cook at yer own peril, mateys!

6 cups bread cubes
1 cup white chocolate chips
4 eggs
3/4 cup milk
1 teaspoon vanilla
1 14 oz. can condensed milk

Mix it all together. Cook on low for one and a half to two hours, stirring infrequently.

1 cup Coconut
1 pkg. (8 oz.) Cream Cheese
2 pkg. (3.4 oz. each) French Vanilla Flavor Instant Pudding
2 cups cold milk
2 cups thawed Cool Whip
3 1/2 Tbsp. sugar

Prepare and bake, if needed, crust.

Mix all of the above ingredients except 1 cup cool whip.

Pour into pie crust.

Cover with remaining cool whip; more can be added if desired.

Sprinkle coconut over cool whip topping, if desired.

3 large eggs
2/3 cup sugar
1 (12.25 oz.) jar Caramel ice cream topping
1/4 cup butter, melted
1 1/2 cups crushed pecans -- can actually be pulled off with as little as 1/2 cup

Mix all ingredients together.

Pour into prepared pie crust.

Bake 45 minutes or until knife inserted in center comes out clean.

I finally found a much easier way of making the magic puffs this morning, and they taste every bit as delicious! Thanks to my beloved Jack, as always, for constantly inspiring me!

1 cup butter, melted
3/4 cup brown sugar
1 can biscuits
2 cups powdered sugar
2 teaspoons vanilla
6 Tablespoons milk

Mix brown sugar and melted butter.
Pour mixture over biscuits.
Bake until brown.
Mix powdered sugar, vanilla, and milk; pour this mixture on baked biscuits while still warm.
Eat, enjoy, and clean up the mess!

16 ounces cream cheese
1/2 cup sugar
1 1/2 cups or 12 ounces or caramel Hershey's ice cream syrup
2 teaspoons vanilla
1 prepared pie crust

Wanted to jot this down before I forgot it. First time I've ever made this. Played it be ear. Hope it works out okay. I think it'll be a bit runny but, if the filling is anything to go by, it's going to be delicious! And so easy to make. Aren't the best ones always easy? :-)

Now that sounds like a line for a fic! LOL

Lemon-Coconut Cake

Prep: 30 min
Bake: 20 min

1 c butter, softened
2 c sugar
4 large eggs, separated
3 c flour
1 c milk
1 t vanilla
Lemon Filling
Cream Cheese Frosting
2 c coconut
Garnishes: fresh rosemary sprigs, gumdrops

1. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks 1 at a time, beating until blended after each addition.

2. Add flour to butter mixture altnerately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.

3. Beat egg whites at high speed with electric mixer until stiff peaks form; fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until blended. Spoon batter into 3 greased and floured 9-in round cakepans.

4. Bake at 350 F for 18 to 20 min or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 min; remove from pans, and cool completely on wire racks.

5. Spread Lemon Filling between layers. Spread Cream Cheese Frosting on top and sides of cake. Sprinkle top and sides with coconut. Garnish, if desired.

Makes 12 servings.

Lemon Filling:

Prep: 10 min
Cook: 5 min

1 c sugar
1/4 c flour
1 c boiling water
4 egg yolks, lightly beaten
1/3 c fresh lemon juice
2 T butter

1. Combine sugar and cornstarch in a medium saucepan; whisk in 1 cup boiling water. Cook over medium heat, whisking constantly, until sugar and cornstarch dissolve (about 2 min). Gradually whisk about one-fourth of hot sugar mixture into egg yolks; add to remaining hot sugar mixture in pan, whisking constantly. Whisk in lemon rind and juice.

2. Cook, whisking constantly, until mixture is thickened (about 2 to 3 min). Remove from heat. Whisk in butter; let cool completely, stirring occasionally.

Makes about 1 2/3 c.

Cream Cheese Frosting:

Prep: 10 min.

1/2 c butter, softened
1 (8 oz.) package cream cheese, softened
1 (16 oz.) package powdered sugar
1 t vanilla

1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.

Makes about 3 c.

We ended up doubling the frosting recipe as the original recipe was nowhere near enough to frost the cake the way we like it. Doubling provided us with plenty to frost with and a little more to save in the freezer for another cake later!

The lemon filling tastes just like the filling in a lemon doughnut! Yum! :-)

1 Duncan Hines German chocolate cake mix, with the required amounts of eggs, water, and vegetable oil done with eggs, milk, and butter respectively
1 French vanilla pudding -- regular size
1/2 cup butter
3/4 cup milk
1 cup sugar
1 teaspoon vanilla
1 tub of coconut pecan frosting
1 tub of caramel frosting

1. Mix all ingredients except the tubs of frosting together until smooth.

2. Pour mixture into 2 8-inch cake pans, preferably round.

3. Bake in oven on 350 F until a toothpick inserted in the middle of the cakes comes out clean (or, in other words, until they are done).

4. Mix the two tubs of frosting together.

5. Spoon the frosting onto the top of the cake you want to use for the second layer. Smooth it out until the whole cake is covered.

6. Put the other cake on top of the cake you just frosted.

7. Finish frosting the two-layered cake, making certain that you don't leave an inch of cake uncovered. Use as much or as little frosting as you desire. (We use a lot! We only had, maybe, 1/2 cup of the frosting left at the end. You can save any remaining frosting in your refrigerator for later use.)

8. Eat and enjoy! :-)

Current Mood: satisfied

This recipes makes two pies, so you'll need to divide the ingredients into two if you wish to make only one.

1. Buy your crusts and bake as needed or make your crusts as you prefer. We use crushed vanilla wafers to fill the bottom and place more vanilla wafer cookies around the sides in a ring.

2. Mix 1 pina colada frozen drink mix, 1 regular-sized tub of Cool Whip, and 1 can of sweet condensed milk. Pour onto crusts.

3. Mix 1 cup of sugar and 4 egg whites in a separate bowl. Carefully pour them over the pina colada mixture. This is a very runny mix and will go over the sides of the pan if you're not extremely careful! Of course, cleaning up the mess tastes good. :-)

4. Bake in an already-preheated over on 350 for about 10 minutes, or just until the meringue topping is done.

5. Enjoy!