I got this from an friend in an email and I wanted to share it with yall!!! Sounds fun!!! ZIPLOC OMELET (This works great !!! Good for when all your family is together. The best part is that no one has to wait for their special omelet !!!) Have guests write their name on a quart-size Ziploc freezer bag with permanent marker. Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them. Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc. Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag! and zi p it up. Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water. Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed. Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece. Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And in 13 minutes, you got a nice omlette for a quick! breakf ast!!! I think my kids are going to like this! I used tomatoes, ham, green onions, cheddar cheese and mushrooms in this one! MMMMMMMM . . ..MMMMMMM good!!!

center-cut, butterfly pork chops two butterfly chops 1/2 cp crushed hazelnuts 1/2 cp almond slivers 1/2 cp raisins garlic powder crushed sage 1/2 cp green onions, chopped maple syrup or honey black pepper aluminum foil place chops on piece of foil, you'll wrap them in a minnit. start with maple syrup pour over both chops, 1/4 cup each, per chop: hazelnuts, almond slivers, raisins, green onions; then add to taste: garlic powder, black pepper, sage. wrap chops loosely, then place in large skillet and cover for approximately 30 minutes, cook on LOW heat! when removing from foil, do so in the skillet, allowing jus to run into skillet for gravy. serve with garlic mashed taters.....Bon apetite!! :-)

There's really good recipes on here if your looking for a quick easy desert,one of our custmers that came to the farm to pick blueberries gave it to me. Blueberry jello desert one 16 oz can crushed pinapple one 16 oz can blueberry pie filling two small pkg of grape jello mix the pineapple and blueberry filling together in an cassrole dish(besure to drain the juice out of the pineapple can) Mix two grape jell-o pkgs together(hot and cold water) pour over the pineapple and bluerry filling in dish,let chill Add whip cream for topping.

WOW.. I read all the recipes.. DAKOTA.. yummy ones. I know someone who will make those for me.. I sent them to him.. lol I think I am going to make Sycamores "Kinda Sorta Cracker Barrel Hash Brown Casserole" I Saw Timmers post on this Topic and then read Sycamores post. CLOUDY.. where is the tamale recipe??? I can't find it :) I will make something someday and post it here. Keep posting more recipes Paige aka Ranchy

Here are two that my grammy used to make for me. Spagetti Sauce 1 Can of Tomato Paste 1 Large can of tomato Juice 1 tsp Italian Seasoning 2 tbsp Sugar 1/4 tsp garlic 1 chopped onion 1/8 tsp red pepper. The seasonings are really to taste, if you like it hot add more red pepper and hot italian suasage in there too. Be prepared it gets hot! On low, don't cover, let it simmer until it is thick, stirring occasionally. Cajun Orange Chicken 2 - 3 lbs of Chicken breasts 1/2 cup of Orange Juice Concentrate 1/2 cup of honey 2 tbsp of mustard Cajun Seasoning Naval oranges optional Pre Heat oven 350 degrees. Sprinkle Cajun Seasoning ( however much you want)over the chicken. Combine the OJ, honey and mustard in a bowl. Baste the chicken with the mixture and then dump the rest in the pan. Add the peeled naval orange slices in with the chicken if so desired. Bake at 350 for 20 minutes and then baste the chicken with the mixture in the pan. Bake for an additional 20 minutes.

ok heer we go again lol jack glazed t-bone ..............really good... 4-t-bone steaks i- inch thick 4-teaspoons fresh ground pepper 1=teaspoon salt 3-teaspoons vegie oil 3/4 cup all purpose flour 1/4 cup whiskey JD 3 teaspoons water dash sugar.......... .................................................................................................................................................................................................................................................................................................. 1)sprinkle steak on both sides with pepper and salt heat oil in large skillet untel hot add steaks cook 4- min turn once 2)reduce heat to med ; cook 3-4 mins more for med -rare or tell you like remove from heat ;place on warm plate 3)pour off all but 1 teaspoon dripings,stir in flour ; cook over med heat for 30 60 sec,stirring constantly , whisk in whiskey water and salt bring to a boil , scraping up any brown bits from bottom of skillet ............spoon sauce over steaks warning!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! dont drink all of the jack at least dont git drunk before ya eat ..you wont remember how good your steak was going down .........enjoy!!!!!!!!!!!!!!

Okay, gonna try to put down how I do a pork tenderloin. If you guys knew how hard this is for someone that does NOT cook from a reecipp!! LOL 3 lb. tenderloin, with net. gloved garlic tarragon white pepper honey EVOO leave the net on the tenderloin, with a knife tip, put holes all over the tenderloin, at a 30* angle, about 2" deep. stuff a garlic clove in each hole, all the way down. pour honey all over the meat, extra on each hole. EVOO over all, sprinkle white pepper and tarragon over all. place in alumium pan, with about 1" of water. cook on the grill till done. this makes a nice gravy, too ;) sides: broccolli baby carrots finger potatoes or small red, irish potatoes place veggies in an alimium pan, fill with water about halfway. i fill the end of the grill with a mixture of mesquite charcoal and mesquite, a goodly amount, leaving the end nearest the big vent clear. i start the veggies first, over the clear end. i cook the meat over the other end, for the most heat. i've discovered, if you cook the veggies over live heat, they burn FAST!! LOL you can cover the meat for a while, then uncover to soak up the smoke from the mesquite. serve with iced tea...enjoy!! :) ?:) i think that's how i do it?????? LOL P.S.: don't forget to take the net off before serving!!! LOL nuff sed!

Thank you KSANGEL! I'm glad I am not on a diet when I make this! JEEZ! lmbo! Radio

radio, here ya go...this is a favorite around my house for Thanksgiving and Christmas. Be sure to use canned pumpkin and not pumpkin pie mix. INGREDIENTS: 3 eggs 1 cup white sugar 2/3 cup solid pack pumpkin 3/4 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1 cup chopped pecans (can be omitted) confectioners' sugar for dusting 1 (8 ounce) package cream cheese 4 tablespoons butter 1 cup confectioners' sugar 1/2 teaspoon vanilla extract DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. 2. In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter. 3. Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners' sugar. Roll up cake using towels, and let cool for about 20 minutes. 4. In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners' sugar. Can be frozen, wrap in aluminum foil over the waxed paper for freezing.

Sycamore, thanks for going back and resurrecting this topic, it seemed to be popular back then and I think it will be again! Robin