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The Recipe Thread

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Little Dog

Gelatin of 3 colors (Puerto Rico)

2 boxes of gelatin with flavor (different colors)
1 package of cream cheese
1 Can condense milk
1 envelope of flavorless gelatin

- Make a flavored box of gelatin. Place this in a large bowl and let it cool in the refrigerator (2 hrs)
- Mix the milk and cream cheese in the blender. Heat up a some water, 1/2 a cup, and mix it with the flavorless gelatin mix. Add this to the previous mix. This mix should be cold to the touch. pour it on top of the gelatin prepared before. Let it cool for 2 hours or so.
- Make the other box of flavored gelatin. let it be cool to the touch but not hard. Pour on top of the previous mix. Make sure the mix is cool as if it is not it will melt the cream cheese part of the mix. let it cool for 2 hours.

you could use the microwave to prepare gelatin and put the large bowl in the freezer to make cooling time shorter.


It is not a food recipe but a drink recipe.
Apple Pie Shot

1 gallon Apple Cider
1 gallon Apple Juice
1 Liter Everclear
6 Cinnamon sticks

Boil apple juice, apple cider, and Cinnamon stick together until Cinnamon stick start to unroll. Strain through a cheese cloth. Cool completely. (This is a must, if you do not you will burn off all the alcohol) Next add everclear and bottle. Enjoy as shots or on the rock. All to make it al la mode, top the shot off with vanilla schnapps.
Swedish Meatballs:
My recipe: (I changed a few things, got some ideas from other people)
so, I guess that makes it, not exactly MY recipe! LMAO... But it sure is GOOD!

1.5 pounds ground beef (I use lean)
1/2 roll of Jimmy Dean sausage, or any kind, mild, regular flavor

Seasonings: (I mix this in ONE bowl or cup together before putting in meat.
1/2 -1 clove of minced garlic or 2 tablespoons of of GOOD garlic POWDER with no added no salt
1/2 cup finely chopped onion
3 eggs
1 teaspoon pepper
6 tablespoons-just under a 1/4 cup of Heinz Ketchup (others tend to be too runny/thin) but you can use them I suppose, just use a little less.
about 2 tablespoons Worcestershire sauce or the like, any steak sauce will do. I have used A-1 a few times
1-2 tablespoons regular mustard.... for the sweetness you can use the honey Dijon if you like
1-2 tablespoons soy sauce or like
Sprinkle salt accordingly to your preference (optional, but I recommend)

For the Sauce:
1 cup sour cream
1/4 cup milk
2 cans Cream of Mushroom soup ( I use Campbells..reduced fat if you like)
1 teaspoon Worcestershire sauce or the like, any steak sauce will do. I have use A-1 a few times.

Heat oven to 325
Mix meat together, then mix seasonings together, then mix all together....
Roll into balls (no smaller than 2 inch, no bigger than 3 inch) place on cookie sheet or in cake pan (covered), I always use glass 13x9 (no spills)
Bake covered for 25 minutes

While they are cooking, mix your sauce together

Use either crock pot or pasta pot simmer on low sauce and meatballs for approximately 30-40 minutes.
Serve with a tooth pick or over egg noodles (prefer the egg noodles)
Last edited:
Swedish Meatballs (moms recipe)

1 tablespoon olive oil
1 onion, finely chopped
1 large celery stalk finely chopped
2 garlic cloves, minced (I sometimes use the powder)
3 teaspoons kosher salt (I always use sea salt)
2 pounds meat (1 lb ground beef and 1lb chicken/pork OR 1 1/2lb beef and 1/2 lb mild sausage
1 teaspoon allspice ( I use salt free)
1 teaspoon sugar
2 eggs ( I use 3 eggs)
1/2 cup milk
3/4 teaspoon ground nutmeg
1 tablespoon olive oil
1/4 cup all-purpose flour
1 cup water
black pepper
1 3/4 cups light cream (I use sour cream)
1 cup dry bread crumbs

Heat oven to 350° F.
In a medium skillet, medium heat, heat the oil, onion, celery,
and garlic, and cook until the vegetables are tender but not browned, about 10 minutes or
(Covered with a a few drops of water for only 5 minutes)
Add 2 salt, allspice, and nutmeg. Remove from heat.

In a large bowl, blend the eggs in the milk and bread crumbs.
Add the meat and cooked vegetables and stir or work with your hands to combine.
Shape into 2-inch balls. Sauté over medium-high heat, add other tablespoon of olive oil, only a few meatballs at a time,
removing them when well browned on all sides. Drain all but 2-3 tablespoons of grease. Mix in flour,
salt, sugar, and black ground pepper. Cook over medium heat, stirring constantly.
Mix in light cream (sour cream) and water. Bring to a boil, stirring constantly, until the sauce thickens, about 1 minute.
Return the meatballs to the skillet and simmer covered over low heat for 20 minutes.


Good Dog
One of the perks of working in a Vet Hospital is when clients bring us tasty treats. We have one client that brings us 12pds of Banana Pudding about once a month. Yes you read right 12pds (we weighed it). But a client brought us an Eclair Cake the other day and OMG it was heaven. I looked up the recipe online today. Although it tasted like they used uncooked brownie mix as a topping instead of frosting.

  • 2 (3.5 ounce) packages instant vanilla pudding mix
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 3 cups milk
  • 1 (16 ounce) package graham cracker squares
  • 1 (16 ounce) package prepared chocolate frosting

  1. In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
  2. Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
  3. Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

  • The frosting will be easier to spread if the cake is covered and chilled for about 30 minutes before spreading.
Cheesy Chicken Alfredo Casserole (with onion...not the same without)

3 boxes velveeta shells and cheese or (2 boxes of Kraft thick and creamy)
3 boneless skinless chicken breasts (thawed, close to room temp is best, less shock to chicken when cooked, makes them more tender and juicy)

1 cup mixed peppers and onions (green, yellow, red... frozen fajita stir-fry mix) in good sized chunks (do not cut small or dice)
20 asparagus sticks (cut off 3 inches on bottom preferred)
2 cans Campbells Chicken Alfredo Soup
1/2 cup milk
1 large onion
3 tablespoons olive oil (preferred, but can use your choice)
3 tablespoons olive oil (preferred, but can use your choice) (yes, another 3)
1 1/2 cups frozen corn
1/2 cup water
1-2 cups Italian blend cheese (optional)
Few dashes of salt to liking

Lemon pepper (NO SALT)
Garlic Onion (NO SALT)
Garlic Powder (NO SALT)
Montreal Chicken
Italian (NO SALT)

Heat oven to 350
In 8x8 baking dish....3 tablespoons oil (spread) Lemon pepper to cover bottom, Italian to cover bottom, Garlic Powder to cover bottom and salt to taste......place 20 asparagus sticks in pan and roll until coated in seasoning and oil, add 1/2 cup water to pan and cover with foil. Bake for 35-40 minutes...until very soft...

In skillet combine 3 tablespoons oil (spread) with Montreal chicken seasoning, lemon pepper, garlic powder and Italian seasoning (cover the bottom of skillet with EACH seasoning) when you place the chicken in the skillet and you flip, that one side should be completely cover in a thick layer of seasoning, and enough left in skillet to lightly coat other side. Cook chicken covered over medium-low heat for 3-4 minutes each side, remove lid and let chicken cook down on medium-high heat (about 2 minutes each side) This will allow all juices to be cooked into chicken and brown the outside) Let chicken cool enough to cut into 1 inch squares.

IN LARGE PAN (Spaghetti pan) Boil noodles as directed on box, boiling LESS 2 minutes (do not cook completely) drain and add cheese mix/sauce (milk and butter if you not using Velveeta) Mix well.
Add 1 cup frozen Fajita mix (all peppers and onions) 1/4 of the large onion (chopped small) 2 cans of Campbell's Chicken Alfredo Soup, 20 sticks of asparagus CUT IN HALF (after baking) 1/2 cup milk and cut chicken breasts. Mix well, cover, bring to a simmer for 5 minutes over med-low heat. DO NOT LET IT GET DRY or THICK (if it does add a little milk and stir) You want it pretty creamy/saucy

In 13x9 pour contents of pan, sprinkle cheese (optional) bake on 350 for 20-25 minutes until cheese has browned and sauce has thickened.

IMMEDIATELY after casserole has been removed from oven, sprinkle remaining chopped onion across casserole. Serve.
Serves approx. 6

Serve with sweet potatoes or baked beans and Brussels Sprouts or Green Beans


This is a great salad to take to a summer outing. For best results, wait to mix the contents with the dressing until you arrive at your destination!






Good Dog
This recipe is probably better for most of you in winter, but we eat soup here all year round - it can be 90 degrees and that doesn't stop us.

This was dinner today.

California Chicken Soup

I don't really have measurements for anything - it's pretty much what you like and to taste. Some people like more broth, more veggies, different veggies, seasonings, etc.

But here is the basics.

Vat of chicken broth

Frozen chicken tenders cooked in butter - you could also use left over cooked chicken, grilled, etc.

About 1/2 cup chopped onion, 4 carrots sliced, 1 package 3 cheese tortellini

Add cooked chicken, carrots, onion, oregano, parsley, and garlic salt to broth, simmer until veggies almost done

Add 1/2 bag frozen baby broccoli, bring back to boil, add tortellini last until done

Serve with homemade butter garlic croutons

And fresh ice tea with lemon


Mollie's Nana

Krypto Super Dog
Staff member
Here's my Chocolate Gravy recipe:lick:

1 cup sugar
1/4 cup cocoa
6 TBS flour (self rising)
2 cups milk
1 stick butter or margarine

Mix sugar, flour, and cocoa with just enough milk to make a paste. Stir well, then stir in remaining milk, stirring constantly with a wire wisk. Start the heat on medium, then reduce heat to low, continue stirring. As the gravy gets warmer, it will start to thicken, this is when I add a stick of margarine. Serve over hot, buttered, biscuits. Makes about 4 servings.

**note** I always double this recipe, as it is never enough if both kids are home.


Good Dog
Uncommonly good Potato cheese soup, for those of you who didn't write it down in chat last night :p:

3T butter
5 C yukon gold potatoes, peeled and diced
1 1/2 cup fontina cheese, shredded
1/2 C heavy cream
7 C chicken broth
salt and white pepper to taste (YES, it has to be white pepper)

Melt butter in a large pot over low heat. Add diced potatoes and cook until they start to get tender. DO NOT BROWN. Season with salt and pepper. Add chicken broth, turn to medium heat, and bring to a simmer. Cook until potatoes are tender. Remove from heat and blend with a stick blender. Add cheese a little at a time until it's all melted, stir until smooth. Add cream and bring back to a simmer.
Makes enough to feed a small army.

Add 1 C peeled and diced celery to melted butter with potatoes.
Top with crumbled bacon, a little sour cream, or whatever floats your boat.
I haven't tried it yet, but I bet a little cayenne pepper sprinkled on top would be awesome!


Good Dog
Ok as promised my pot stickers recipe...I got it off food network but I made a few changes to it, and I think it's better this way!!

1 pound ground chicken
2 tablespoons garlic, minced
2 tablespoons fresh ginger, minced
2 tablespoons shallots, minced
2 tablespoons creamy peanut butter
2 tablespoons brown sugar
2 tablespoons Thai hot chili paste
2 tablespoons fresh basil leaves, chopped
2 tablespoons fresh cilantro leaves, chopped
1 package wonton wrappers

In a hot pan saute ground chicken, garlic, ginger and shallots together until the chicken is thoroughly cooked. Drain off the excess fat and mix the chicken together in a bowl with the peanut butter, brown sugar, chili paste, basil and cilantro. Chill the mixture, and then wrap in wonton wrappers. Bring the edges into a corner or simply fold into triangles, using a dab of water to "glue" the edges. In a pot fitted with a steamer basket, bring 1 to 2 inches of water to a boil. Steam the pot stickers in the steamer basket for 8 to 10 minutes until the wrappers are translucent.

Thats it!! I use soy sauce, ponzu sauce, and a tiny bit of chili sauce for the dipping sauce. But they are good with out it too. Oh...and they are awesome cold too!! lol :D
Apple Crisp

1 box cake mix (yellow for regular) or vanilla for sweeter and more taste
1 1/2 sticks butter (3/4 cup)
Cinnamon to taste (not a lot..just a couple of sprinkles/shakes)
1/2 quick oats
1/2 cup nuts (your choice...optional)
Apples, enough to cover the entire bottom of your pan (about 8 for 13x9)
Brown sugar...amount depends on how sweet you want it to be and how tart the apples are

Preheat oven to 350
Melt butter and mix in dry cake mix with oats, nuts and cinnamon
Peel and slice 1/2 inch thick apple slices
Spray bottom of pan with cooking spray (lightly)
If fruit is tart, or you want it sweeter, sprinkle brown sugar on top of apples (I recommend this for the moisture)
Sprinkle cake mixture on top of apples
Place in oven for about 30 minutes....longer if you like the apples VERY SOFT....do not let the top burn!
Top with whip cream, ice cream, carmel or nuts.
Canned Peach or Apple cobbler (quick recipe)

Canned Peach or Apple cobbler (quick recipe)

2 pkgs. Pillsbury ready-made pie crusts (2 to a pkg.)
1 lg. can sliced peaches (or other canned fruit) DO NOT DUMP THE JUICE SAVE IT
1/2 c. sugar
2 tbsp. flour
1/4 cup butter in small dollops (about 10 small dollops) or 1/2 stick cut into slices
1 tsp. ground cinnamon (or apple pie spice)

Grease bottom of 13 x 9 inch pan.
Cut pie crusts in strips and lay half on bottom of pan.
Drain peaches (save juice) and place over strips of dough.
Lay remainder of pie crust slices over peaches.
Mix flour and 1/4 cup of sugar together and stir into peach juice (add enough water if necessary to make 1/2 cup liquid).
Pour over all.
Place dollops of butter across top.
Mix 1/4 cup of sugar and cinnamon and sprinkle over cobbler.
Bake in 350 degree oven until brown (about 25 minutes).

Strawberry Crisp

(like the apple with slight variations)
1 box yellow cake mix (1.5 boxes for 13x9)
1 1/2 sticks butter (3/4 cup) (1cup for 13x9)
1/2 cup corn flakes or rice krispies (I prefer cornflakes) 3/4 cup for 13x9
1/2 quick oats 3/4 cup for 13x9
1/2 cup nuts (almonds preferred, but optional) (3/4 cup for 13x9)
Strawberries cut in half or 1/3's for larger ones, enough to cover the entire bottom of your pan about 6 cups for 8x8 (12 cups for 13x9)
Take 3 cups (from the 6) (or 6 from the 12 for 13x9) and mash them with potato masher and add a little light brown sugar
White sugar...amount depends on how sweet you want it to be and how tart the strwaberries are

Preheat oven to 325
Melt butter and mix in dry cake mix with oats, nuts and cereal
Spray bottom of pan with cooking spray (lightly)
If fruit is tart, or you want it sweeter, sprinkle white sugar on top
Sprinkle cake mixture on top of apples
Place in oven for about 40 minutes....


Chi Super Dog
Dang!! Where do you live??? I'm coming to live with you!! Last night, I ate the burnt fish sticks my son was going to throw away:no2:.... tasty!!:lick:

I wish I was Big Ant's neighbor.....:D...we could have some serious cook-offs.....
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