98 Strong

Just to let you know, I've finished posting all the recipes from the chat! There were 98 total. If you see that I've missed one, please just let me know!

We're still collecting recipes, and I know DeNita is already thinking about a good time to do another recipe exchange chat. So, if you have some you'd like to share please shoot us an e-mail to aicookblog@gmail.com and I'll get it added.

We're still adding links. If you've sent me yours and I've missed putting it up, please let me know and I'll make sure to add that. I'll try and spend some time over on AuthorIsland gathering the author links to add but to make it faster if you could e-mail it to me that would be great!

Thanks go to WckedDivaMommy for her artwork you see on the sidebar, and she's also hard at work on a header for us.

Enjoy!

Super Easy Fudge

Ingredients:

1 Bag Any flavor Chocolate Chips
1 Can Sweetened condensed milk
2 TBS Vanilla
Chopped Nuts

Directions:

Line a small pan in tin foil and grease the foil well.

In heavy sauce pan melt together chocolate chips and sweetened condensed milk, stirring often.

Once melted, remove from heat and add in vanilla and nuts.

Spread the mixture on foil and refrigerate about three hours. Cut into squares and Enjoy!

Thanks to Charity!

Mom's Danish Pastry

This recipe is a long-time tradition in my family. Growing up my Mom served it on Christmas morning along with scrambled eggs, sausage, hot cocoa and icy cold orange juice. We ate AFTER presents from Santa were opened, and then awaited (with GREAT anticipation) the evening meal. When I had surgery a couple of years ago, the DH was trying to figure out how to make himself because it’s such a big part of our celebration in our own home since we no longer live near where I grew up. Naturally, I had to save him from himself, and I managed to get the pastry done for the holiday. *grin*

Yield: 10 servings

Ingredients:

1/3 c Crisco

1 c Butter

2 pk Yeast

1 c Milk

3 Eggs

1/3 c Sugar

2 ts Salt

4 1/2 c Sifted flour

GLAZE:

Powdered sugar

Water, to mix

Butter

Vanilla, 1/2 ts

Directions:

Heat milk and 1/3 c. Crisco to 120~. In a large bowl, combine the yeast, sugar, salt and 2 cups of flour. Pour the milk/Crisco into the flour mixture and beat until well blended. Blend in the beaten eggs. Then add the rest of the flour until the dough is nice and elastic. Mix well.

Place the dough in a 9x13 pan which has been greased well. Chill in the refrigerator for 1-2 hours. Roll the chilled dough on a lightly floured board to about 12" x 16".

Spread 1/3 of the butter on 2/3 of the dough surface. Fold portion of the dough that does not have butter on it over 1/2 of the butter-covered portion and then fold the third section over the first two. Roll dough to original size. Repeat this process twice, using the remaining 2/3 cup butter. Return to refrigerator and chill overnight, if possible.

When ready to make up, roll dough lengthwise to oblong 11 x 15. Cut into 15" x 1/2" strips. Twist and form into a spiral roll. To twist, gather all 1/2" strips together at one end. Pinch together.

Gently lift the pinched end and with gentle twists, roll the dough so that it looks like a long strip of dough with spiral slices in it. Make a circle with the long strip of twisted dough. Place on a baking sheet which has been rubbed with Crisco. Cover and allow to double in bulk.

Bake in moderate oven (350F) 10-12 minutes or until done and golden brown. Ice with a glaze made from the icing ingredients. Sprinkle with chopped nuts if desired.

Thanks to Monica Burns!

Broccoli Casserole

Ingredients:

2 pk 10oz frozen broccoli

2 c Frozen whole (small) onions

4 tb Butter

1/4 ts Salt

2 tb Flour

1 c Milk

1 ds Pepper

1 c Bread crumbs

3 oz Cream cheese

1/4 c Grated Romano cheese

Directions:

Cook broccoli and drain. Cook onions; drain. In saucepan, melt 2 tbls butter, then blend in 2 tbls flour, salt and pepper. Add milk. Stir and cook until bubbly. Reduce heat; blend in cream cheese and stir until smooth. Stir in vegetables. Bake at 325F for 25 minutes. Toss remaining butter with bread crumbs and Romano. Sprinkle over casserole. Bake 20 minutes more or until hot.

Thanks to Monica Burns!

Twice-Baked Potato Casserole

Ingredients:

6 medium potatoes, unpeeled and baked
¼ tsp salt
¼ tsp pepper
1 pound bacon, cooked and crumbled
3 cups (24 oz) sour cream
2 cups (8 oz) mozzarella cheese, shredded
2 cups (8 oz) cheddar cheese, shredded
2 green onions, sliced

Directions:

1) Cut potatoes in 1 in. cubes. Place half in greased 13x9 baking
dish. Sprinkle with half of salt, pepper and bacon. Top with half
of sour cream and cheese.

2) Repeat layers.

3) Bake, uncovered at 350 for 20 mins or until cheese is melted.
Sprinkle with onions.

Makes 4 servings.

Thanks to Billie Jo!

Matt diLorenzo's Mama's Spaghetti

Ingredients:

1 tbsp. extra-virgin olive oil
1 lb. boneless, skinless chicken breasts, diced
1 tsp. lemon pepper
1 tsp. crushed red pepper flakes
3 cloves garlic, diced
2 green peppers, thinly sliced
1 large onion, chopped
1 cup chicken broth
28 oz. can crushed tomatoes
1 tsp. tomato paste
1 tsp. sugar
1 lb. linguine
salt & pepper to taste

Directions:

1. Heat oil in a large skillet over medium-high heat. When the pan is hot enough, toss in diced chicken and stir until opaque (5-8 minutes). Put a pot of water on to boil for the pasta.

2. Add in lemon pepper, red pepper flakes, garlic, green peppers, and onion; cook, stirring frequently, until tender (6 minutes or so).

3. Pour in chicken broth and crushed tomatoes. Add tomato paste and sugar; raise heat to bring to a boil. At this point, put the linguine in the pot of boiling water to cook.

4. When the sauce boils, add salt & pepper to taste, then reduce heat and simmer, covered, for 10 minutes. When the pasta is done, drain and return to the hot pot.

5. When the sauce is done, stir it one last time, then pour into the pot over the pasta. Stir together well; serve with crisp toasted garlic bread and grated Parmesan cheese. Yum!

Serves 4. Tastes just as good the next day!

Thanks to J.M. Snyder!

Chinese Chicken

Ingredients:

4 tablespoons soy sauce
3/4 cup ketchup
1/2 cup brown sugar
1 cup water
1/12 tablespoons vinegar
6 chicken breast

Directions:

Mix together all but chicken, salt and pepper to taste.
Pour over chicken bake at 350 for 45-60 minutes, Serve over rice.

Thanks to Peggy!