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TG Cookbook

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Intermission:
I like to cook and bake from time to time, so what this is going to be is TG's very own cookbook.
What I want is to showcase new recipes from the members of this fine establishment. I created a goggle doc, that is aptly named TG Cookbook, located here:

TG COOKBOOK

What I need now is for members to post their recipes here, I will input them into the goggle doc and keep it updated for all of TG to use, so if someone wants to try a new recipe, they can look on here.

Got a favorite website that you use for cooking, let us know !!
Or maybe you have a condiment that you use for everything, let us know that too !!


Recipe websites

http://thepioneerwoman.com/
http://www.elboricua.com/recipes.html - Puerto Rican Cuisine
http://www.thegamersfridge.com/
http://allrecipes.com/
http://www.epicurious.com/
http://www.tfdiaries.com/search/label/recipes
http://www.thekitchn.com/


Recommended condiments

Nandos hot sauce (Its from south Africa)
Franks Red Hot (really any flavor, it's that good)

Ceara:
Buffalo Chicken Dip

I really don't measure it when I make it. So I can't be that helpful with that.

Ingredients:
1 can of Swanson White Chicken Breast Premium (98% fat free)
1 stick of  Cream Cheese (I use 1/3 fat free), softened
Blue Cheese Crumbles enough to mix evenly throughout. (Don't use dressing.. it just doesn't taste as good)
5 Tablespoons of Hot Sauce (Or more depending on how hot you want it)
Cheddar Cheese

Optional:
Finely diced jalapeno peppers.


Directions:
Use an oven/broiler safe bowl.
Now you want to stir all that until you think everything is mixed evenly and there's no chunks of cream cheese or chicken. You want the chicken to be in strands ideally.

Now, evenly spread cheese over the bowl until you have at least a quarter inch thick layer of cheddar cheese. Now, you want to heat it up. I usually use the broiler and heat until the cheddar cheese is melted.
Now, you want to cool it off at room temperature for a few minutes and then place it in the Fridge for at least half an hour. I think the dip is a lot better when cold than warm.

Serve with tortilla chips, celery or crackers.

Martini:
Ooh I will post my coconut Shrimp and Banana muffin recipes here when I'm home! LOVE this idea!!

Intermission:
I'll update these to the TG cookbook when I get home from work today.


Sent from my iPhone using Tapatalk

Pie:
Been making these since age 12.....a LONG time ago.  The measurements are what used to be on the chocolate chip bag.  It's important to follow the directions on this one.

Original Original Toll House Chocolate Chip Cookies
2 sticks of Parkay Margarine
2 extra-large or jumbo eggs
1 cup of white granulated sugar
½ cup of light brown sugar
1 teaspoon of salt
1 teaspoon of baking soda
1 teaspoon of vanilla
              Cream the above ingredients together thoroughly
              Slowly add:
2 ¼ cups of flour

fold in:

1 regular size pkg. of Nestle’s Semi-sweet chocolate chips (2 cups)
½ to 1 cup of chopped pecans

If you wish you can add some Quick Oats

Place 12 big spoonfuls at a time on greased or no stick cookie sheets.

Bake at 350 degrees for 10 – 15 minutes or until just golden brown.  Take off of cookie sheet immediately so they don’t continue to bake. 

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