Wednesday, November 21, 2012

Super Easy Pistachio Cake

Super Easy Pistachio Cake

From: janis_and_c0

You need:
A box cake mix ( yellow is best)
2 or 3 packages pistachio pudding
whipped cream
chopped nuts (optional)

add 1 or 1/2 envelope dry pudding to dry cake mix
mix cake according to package directions
When cake is baked & somewhat cooled, mix rest of pudding & pour over cake, coating evenly. put in the fridge to chill.
when cake is cold, "frost" with whipped cream & sprinkle nuts on top, if desired. 

Salty and Sweet Cranberry Citrus Brine (Link)

Salty and Sweet Cranberry Citrus Brine
Shared by: VunderBob
This is the turkey brine the Vunders will use this year. It is Teh Num...

Tuesday, November 20, 2012


From: swampbear

(Why Senator Russell? I don't know. He was a Senator from Jawja and liked it I guess.)

3 large well-smashed up, (might wanna use your electric mixer. it's probably under the counter somewhere) sweet potatoes (but N.O.T.) (boiled or baked, your call)
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup milk, cream, or evaporated milk (cream or evaporated milk is best. this is for a holiday people splurge!)
1/2 cup butter (real butter please!)
1 teaspoon salt (this can be left out or reduced but it does taste better with the salt. in the interest of culinary science I have tried it with and without.)


1 cup brown sugar
1/3 cup flour
1/3 cup butter (see above)
1 cup pecans, chopped (walnuts work too. your call. I don't judge. ok, I do but not to your face. I got some couth.)

Combine first 7 ingredients and pour into greased casserole.

Mix brown sugar, flour, butter and pecans until crumbly and sprinkle on top.

Bake 30 - 40 minutes at 350 degrees F.

Ok, so this is actually more like a casserole but I grew up callin' it a souffle. So There!

Corn Pudding (Link)

Corn Pudding
From: Ivory Tower Denizen

4 cups frozen corn kernels (about 19 ounces), thawed
4 large eggs
1 cup whipping cream
1/2 cup whole milk
6 tablespoons sugar
1/4 cup (1/2 stick) butter, room temperature
2 tablespoons all purpose flour
2 teaspoons baking powder
1 teaspoon salt

Whirr in a blender, pour into buttered 8x8x2 dish. Bake 45 min at 350 until puffed and brown. To die for. From here.

Sunday, November 18, 2012

Easy Sweet N.O.T.* Biscuits

Easy Sweet N.O.T. Biscuits
From: swampbear

1/2 cup of cold butter or 1/2 cup margarine (if you must) cut into pieces
2 1/2 cups biscuit mix (notice how I cleverly say this generically as if no one would know what I really mean)
1 cup of canned (ick!) or cooked sweet N.O.T.
1/2 cup milk

Cut butter into biscuit mix until crumbly. One can do this with a fork or be like me and get in there with your hands. Do flour your hands first but y'all should already know to do that, right?

Combine the sweet N.O.T. and milk. Add to the biscuit mix, stirring with the fork just until moistened. Turn dough onto lightly floured surface and knead 4 to 5 times. Again, or be like me and get in there with your hands. See hand flourin' comment above.

Pat or roll out the dough to 3/4 inch thickness and cut with 2-inch round biscuit cutter. Or just roll 'em out and press down with your hands like me. Again, see hand flourin' comment above.

Place on large ungreased cookie sheet bake at 450°F for 10 to 12 minutes or until golden. I trust y'all read recipes before y'all start so this is the place I will mention you should have already turned your oven on to preheat. Y'all knew this though, right?

Thus endeth the cookin' lesson.

* For those not versed in MMP lingo: N.O.T. = potatoes