Wth nice stuffed cheese & chive taters or a

• Looking for dinner ideas - Anonymous
  • Guess it got moved. I suggested a large or 2 smaller - pork roasts w/roasted root veggies or just sweet&
    • ...and white roasted taters with herbs and rosemary. Or how - about a beef stew over noodles? NM
      • Cornish hens with a glaze and a wild rice stuffing? nm - Stuffed manicotti or large shells? NM
        • Thank you - Anonymous
      • Thank you - Anonymous
  • What do you want for your main protein item? - nm
    • dinner ideas - Anonymous
      • Ribs would be great cos you can do them ahead of time - and just let them stay under foil. nm
        • Wth nice stuffed cheese & chive taters or a - pile of garlic mashed ones? Yummm...nm

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were his worst nightmare allergy-wise. 

I've had dogs with dry skin, but never were they were that miserable.  I wonder if they make a doggie lotion that could help or if there is some type of herbal remedy like who knows what but some type of oil safe for doggie skin.

I have two black labs now and one puppy Yorkie.  My older black labs gets some dry skin on his belly, but nothing too bad.

Don't give up.  You'll find it!

Baby Stuffed Pumpkin Recipe

Ingredients:
8 small sweet pumpkins
Fine sea salt and freshly ground white pepper to taste
4 tablespoons unsalted butter
2 tablespoons canola oil
3 slices good quality white bread, crusts removed
2/3 cup milk
2 Italian sausage links, casings removed, finely chopped
1 turkey liver, trimmed and finely chopped
1 large egg, lightly beaten
1/2 teaspoon minced garlic
1 tablespoon minced shallot
1 tablespoon chopped parsley

Directions:

Preheat oven to 350 degrees. Cut the top off each pumpkin in a zigzag pattern. Scrape out the seeds with a teaspoon. Season with salt and pepper. Place 1/2 tablespoon of butter in each pumpkin. Rub the outsides and lids with the oil and season with salt and pepper. Place the lid on each, but slightly ajar. Place in a baking pan and pour in 1/2 cup water. Roast 20 to 25 minutes, until the pumpkins are slightly softened.

Set aside to cool to room temperature.

Meanwhile, cut the bread into 1/2-inch cubes and place in a bowl. Add the milk and let stand until the bread absorbs most of it. Squeeze the bread lightly and pour off excess milk. (Bread should be moist.) Add remaining ingredients and stir well. Season with salt and pepper.

Divide the stuffing evenly among the pumpkins. Replace the lids. Add additional water if pan is dry. Roast 40 to 50 minutes, or until the stuffing is cooked through and pumpkin is tender. Test by inserting a paring knife into the center of the stuffing for 5 seconds. (The knife will come out warm when the stuffing is cooked.) Let stand 5 minutes before serving

This recipe for Baby Stuffed Pumpkins serves/makes 8

My mother was the only one in the family who made them.  My husband HATES peppers in any shape or form...can't even stand the smell of them, so I never get to cook them or even have them in the fridge. 

She also used to make this funky meal called "porcupine balls."    No joke either!  They were meatballs with instant rice in them or something.  I dunno, man that was WAY back like in the early 1970s.

ADDENDUM:  Holy crap I actually found that recipe googling the term "Porcupine balls!"  I'm not as insane as they say!  I tried to put a direct link in the box below, but of course it's too long.  If anyone wants to check it out, you just have to copy and paste it into your browser. 

http://www.cooks.com/rec/view/0,1726,151173-228195,00.html

Stuffed Shells

From Diana Rattray,
Your Guide to Southern Food.
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A pasta casserole with cheese.

INGREDIENTS:

• 2 dozen large pasta shells
  
• 2 teaspoons salt
  
• 24 ounces part skim ricotta cheese
  
• 1/4 cup fine dry bread crumbs, Italian seasoned
  
• 1/2 cup grated Parmesan cheese, divided
  
• 2 tablespoons chopped fresh parsley or 2 teaspoon dried parsley flakes
  
• 1 egg, slightly beaten
  
• 1 medium onion, halved and sliced
  
• 2 cloves garlic, crushed
  
• 1 can (15 ounces) diced tomatoes, undrained
  
• 3 cans (8 ounces each) tomato sauce
  
• 1/2 teaspoon dried oregano leaves
  
• 1/2 teaspoon dried basil leaves
  
• 1 1/2 to 2 cups shredded Mozzarella cheese

PREPARATION:

Cook shells in boiling salted water, following package directions. Drain in a colander and rinse with cool water. Set aside. In a medium bowl, combine ricotta cheese, bread crumbs, 1/4 cup Parmesan cheese, 1/4 teaspoon salt, parsley, and egg; mix until well blended. In a large skillet, heat oil over medium heat; add onion and sauté until golden in color.

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Add garlic, tomatoes, tomato sauce, oregano, and basil; mix well and bring to a boil. Reserve 1 cup of sauce. Pour remaining sauce into a 9x13x2-inch baking dish. Carefully spoon cheese mixture into shells; arrange shells, opening side up, in tomato sauce in the pan. Pour reserved sauce over shells. Cover tightly with foil and bake at 375° for 30 minutes. Sprinkle with Mozzarella cheese and remaining 1/4 cup Parmesan cheese. Return stuffed shells to oven and bake, uncovered, 10 to 15 minutes longer. Stuffed shells serves 6.   Cat

that I've made for over 30 years....Hayseed, wish you lived closer, I'd bring you over a batch of stuffed peppers.  They probably wouldn't be as good as your mom's though.   Cat 

Satisfy cheeseburger lovers with an easy-bake version you can whip up in minutes with Bisquick® mix. Prep Time:20 min Start to Finish: Makes:16 to 20 servings
9 Ratings 5 Reviews Read Reviews Rate/Review Recipe

1 1/2	lb (at least 80%) ground beef
1 1/4	cups chopped onions (about 2 large)
1	can (10 3/4 oz) condensed Cheddar cheese soup
1 1/4	cups Green Giant® frozen mixed vegetables, if desired
1/2	cup milk
2 1/3	cups Original Bisquick® mix
2/3	cup water
1 1/3	cups shredded Cheddar cheese (about 5 oz)

1.	Heat oven to 375°F. Generously spray bottom and sides of 15x10x1-inch pan with cooking spray. In 12-inch skillet, cook beef and onions over medium heat, stirring occasionally, until beef is thoroughly cooked; drain. Stir in soup, vegetables and milk.
2.	In large bowl, stir Bisquick mix and water until moistened. Spread evenly in pan. Spread beef mixture over batter. Sprinkle with cheese.
3.	Bake uncovered 35 minutes.
High Altitude (3500-6500 ft): Do not add cheese before baking. Bake 35 minutes. Sprinkle with cheese; bake about 5 minutes longer or until cheese is melted.

Here's the one I use...it's yummy...enjoy!

1 box, about 8 ounces or so, of elbow mac noodles

shredded cheese (I use the 4 cheese blend usually) about 2 cups...

1 small can evaporated milk

1 can cheddar cheese soup

1 egg

salt & pepper

Preheat oven to 350 degrees.  Cook noodles until mostly done, but not all the way;drain.  Mix in a large bowl the cheddar cheese soup, evaporated milk, and egg.  Add salt and pepper to taste. Add the noodles in with the soup mixture (I usually cool my noodles a bit before adding by running under cool water for a minute or 2).  Don't add too many noodles or the mac 'n cheese will be dry.

Spray a round, deep casserole dish with nonstick spray.  Add a layer of noodle mix, top with cheese; repeat with another layer of noodle mix and top with remaining cheese.  Don't skimp on the cheese either!  Add about a cup to each layer, depending on how much you like cheese (we love it)!  Bake for about 30 minutes or until the cheese is melted and the casserole is bubbly. 

It's seriously delicious.  It's the only recipe my whole family uses for mac 'n cheese!

any and all kinds

YUCK -- but my kids like noodles -- the egg noodles in turkey broth.  They also like the turkey drumsticks and the wishbone.  They love Stove Top stuffing, but not homemade stuffing.  They don't eat much of the mashed potatos or gravy.  They love deviled eggs.  Are my kids weird? 

One year, I thought I'd make candied sweet potatoes for the kids, thinking they'd like ooey-gooey, make-my-teeth-hurt sweet, but turns out I was wrong.  They didn't touch it. 

Truth be told, most kids don't eat much on holidays.  Too much excitement I think.  Try to make sure they have a good breakfast, then let them pick what they want to eat.  I usually ask my kids to try 1 thing, just a small amount.  When they come back later, I give them a turkey sandwich (if they like turkey) or PB&J.  Don't stress yourself out over what the kids are eating.  They'll be fine.  It's only 1 day.

I have a big cheese platter left over from a party this weekend.  It consists various cubed cheeses.  Did anyone ever freeze cheese?

Thanks

Our family frequents a mexican restaurant and they have this awesome cheese sauce.  Wonder if anyone has a recipe they use and would be willing to share.  I tried something yesterday evening and it was a disaster!