tag:blogger.com,1999:blog-78888617277985277812024-02-20T02:11:10.535-08:00Five Fat ChicksThe fat chickshttp://www.blogger.com/profile/01876745247453283244noreply@blogger.comBlogger57125tag:blogger.com,1999:blog-7888861727798527781.post-90580761061486639352011-10-01T12:26:00.000-07:002011-10-01T12:33:57.186-07:00Pam's Thunder Thigh Syrup1 cube butter, <br />1 C. heavy whipping cream, <br />1 C. sugar<br />melt on stove top! mmmmmmmm :)<br /><br />Great on Katherine's pumpkin pancakes (see previous post)<br /><br />Submitted by KatherineThe fat chickshttp://www.blogger.com/profile/01876745247453283244noreply@blogger.com0tag:blogger.com,1999:blog-7888861727798527781.post-86604061216404868842011-10-01T12:15:00.000-07:002011-10-01T12:33:11.003-07:00Katherine's Pumpkin PancakesI always buy the large can's (enough to make 2 pies) of pumpkin so this is the recipe I always do but for those of you who buy the smaller can (one pie) I have included the changes needed for that one. I like to have the leftovers in the fridge and they never last long so I don't mind making the big batch.<br /><br />Fluffy pumpkin pancakes (Big batch, makes 36 large pancakes)<br /><br />5 c flour<br />½ c. packed brown sugar<br />½ c granulated sugar<br />5 tsp baking powder<br />2 ½ tsp baking soda<br />2 ½ tsp ground allspice<br />5 tsp ground cinnamon<br />1 ¼ tsp ground ginger<br />1 ¼ tsp salt<br />2 cans evaporated milk + enough whole milk to make 4 ½ c total<br />1 can (large) pumpkin puree (3 cups)<br />3 eggs<br />1/3 c. oil<br />5 tsp vanilla<br /><br />mix dry ingredients in one bowl and wet in another. Combine the two bowls and cook on a lightly greased griddle. Serve warm.<br /><br /><br /><br />Fluffy pumpkin pancakes (½ batch)<br /><br />2 1/2 c flour<br />1/4 c. packed brown sugar<br />1/4 c granulated sugar<br />2 1/2 tsp baking powder<br />1 1/4 tsp baking soda<br />1 1/4 tsp ground allspice<br />2 1/2 tsp ground cinnamon<br />3/4 tsp ground ginger<br />3/4 tsp salt<br />1 cans evaporated milk + enough whole milk to make 2 1/4 c total<br />1 1/2 c. pumpkin puree http://www.blogger.com/img/blank.gif<br />2 eggs<br />2 1/2 Tbsp. oil<br />2 1/2 tsp vanilla<br /><br />mix dry ingredients in one bowl and wet in another. Combine the two bowls and cook on a lightly greased griddle. Serve warm.<br /><br />Top with whatever sounds good to you. Some of my kids like them with maple syrup. My favorite toppings are Whipped cream sprinkled with cinnamon sugar and crushed pecans, or Pam's Thunder Thigh Syrup (see following post), or wassail syrup.<br /><br />Submitted by KatherineThe fat chickshttp://www.blogger.com/profile/01876745247453283244noreply@blogger.com0tag:blogger.com,1999:blog-7888861727798527781.post-43347975824697140342011-03-03T10:24:00.000-08:002011-03-03T10:32:31.426-08:00Mango confetti salsa1 large mango<br />1/2 small jicama<br />1/3 orange bell pepper<br />1/3 red bell pepper<br />1 jalapeno pepper, stemmed<br />1/3 small red onion<br />1 Tbsp. fresh lime juice<br />1/4 tsp salt<br />1/2 tsp. chili lime rub (optional)<br /><br />Chop all vegetables into small pieces and put in a large bowl. Add lime juice salt and rub. Stir together. serve with tortilla chips<br />*note we used a chopper to chop the Jicama into very small pieces.<br />Submitted by JenniferThe fat chickshttp://www.blogger.com/profile/01876745247453283244noreply@blogger.com0tag:blogger.com,1999:blog-7888861727798527781.post-45959414915194643062011-03-03T10:11:00.000-08:002011-03-03T10:23:41.483-08:00Rice pudding2/3 c. sugar<br />3 Tbsp. cornstarch<br />1/4 tsp. salt<br />2 c. milk<br /> cook over medium heat until thick (mixture will start to boil) stirring frequently. In the meantime separate 3 eggs (discard whites) Mix yolks until blended. stir slowly into thickened pudding mixture. cook2 more minutes. remove from heat and add1 tsp. vanilla and 1 Tbsp butter. Set aside.<br /><br />add the desired amount of raisins to a small pan of water and simmer until raisins become plump. Drain water<br /><br />Stir pudding and raisins to cooked white rice (I usually4 times this recipe and add 3 to four C cooked white rice) The rice will soak up the pudding so I make mine a little more moist to compensate.<br />Submitted by TanyaThe fat chickshttp://www.blogger.com/profile/01876745247453283244noreply@blogger.com0tag:blogger.com,1999:blog-7888861727798527781.post-60898039024183923172011-03-03T10:10:00.000-08:002011-03-03T10:11:05.519-08:00Mango-Strawberry SalsaIngredients<br />· 2 tablespoons balsamic vinegar<br />· 2/3 cup orange juice<br />· 1/4 cup lemon juice<br />· 2 tablespoons lime juice<br />· 2 diced fresh mango<br />· 2 pints strawberries, diced<br />Directions<br />1. Stir together the balsamic vinegar, orange juice, lemon juice, and lime juice in a large bowl. Gently fold in the mango and strawberries until blended. Allow the mixture to rest at least 20 minutes before serving. <br /> Submitted by KatherineThe fat chickshttp://www.blogger.com/profile/01876745247453283244noreply@blogger.com0tag:blogger.com,1999:blog-7888861727798527781.post-15829721632116870202011-03-03T09:53:00.000-08:002011-03-03T09:57:27.988-08:00Italian Bean Dip2 cans black eyed peas- drained and rinsed<br />1 can white corn- drained<br />1 can chopped olives<br />3-4 green onions- sliced<br />4 Roma tomatoes<br />1-2 diced Avocados<br />Italian dressing of choice-<br />the original recipe calls for the "good sense" Italian dressing packet prepared according to the directions.<br />mix together and chill.<br />enjoy!<br />Submitted by KiraThe fat chickshttp://www.blogger.com/profile/01876745247453283244noreply@blogger.com0tag:blogger.com,1999:blog-7888861727798527781.post-23979556960356327952011-03-03T09:52:00.000-08:002011-03-03T09:53:44.451-08:00Oreo Truffles1 8 oz package cream cheese (softened)<br />1 package Oreo cookies, finely crushed <br /><br />melted almond bark or chocolate<br /><br /><br />Mix cream cheese and 3 cups of cookie crumbs until well blended.<br />Roll into 1 inch balls, dip in chocolate. Refrigerate 1 hour. Store in<br />covered container in refrigerator.<br />Submitted by BeckyThe fat chickshttp://www.blogger.com/profile/01876745247453283244noreply@blogger.com0tag:blogger.com,1999:blog-7888861727798527781.post-39767595289371945322010-10-24T16:34:00.001-07:002010-10-24T16:34:43.397-07:00Caramel-Filled Chocolate Cookies1 c. sugar<br /><br />1 c. brown sugar<br /><br />1 c. butter<br /><br />2 tsp. vanilla<br /><br />2 eggs<br /><br />2 1/2 c. flour<br /><br />3/4 c. cocoa<br /><br />1 tsp. baking soda<br /><br />48 Rolo Caramels, unwrapped<br /><br /> <br /><br />Combine sugars and butter. Beat until fluffy. Add vanilla and eggs.<br /><br />Combine four, cocoa, and soda. Add to sugar mixture and blend well.<br /><br />Refrigerate 30 minutes.<br /><br />With floured hands, shape 1 T. dough around 1 caramel candy. Cover the candy completely.<br /><br />Bake at 375* for 7-10 minutes. Cool 2 minutes on cookie sheet, and 15 more before eating.<br /><br /> <br /><br />Submitted By KeraThe fat chickshttp://www.blogger.com/profile/01876745247453283244noreply@blogger.com0tag:blogger.com,1999:blog-7888861727798527781.post-49920233911606618502010-10-24T16:32:00.000-07:002010-10-24T16:33:35.181-07:00Texas Banana Bars1 cube butter or margarine<br /><br />1 ½ cups sugar<br /><br />2 eggs<br /><br />1 cup sour cream<br /><br />1 teaspoon vanilla<br /><br />2 cups flour<br /><br />1 teaspoon baking soda<br /><br />¼ teaspoon salt<br /><br />1 ¼ cups mashed ripe banana apx 3<br /><br /> <br /><br />Mix butter and sugar, add eggs, sour cream and vanilla.<br /><br />Next add dry ingredients. Then beat in bananas for 3-4 minutes<br /><br />Bake at 350 degrees for 18-25 minutes on a greased cookie sheet<br /><br /> <br /><br />Frosting:<br /><br /> <br /><br />½ large cream cheese<br /><br />½ cube of butter or margarine<br /><br />1 teaspoon vanilla<br /><br />2 cups powered sugar<br /><br />Submitted By: EmilyThe fat chickshttp://www.blogger.com/profile/01876745247453283244noreply@blogger.com0tag:blogger.com,1999:blog-7888861727798527781.post-14118480188864661062010-10-24T16:30:00.000-07:002010-10-24T16:32:04.141-07:00Chocolate Zucchini Bunt Cake3 cups shredded zucchini<br />3/4 cup cocoa<br />1 2/3 cup flour<br />2 cups sugar<br />1 tsp. cinnamon<br />1 tsp. baking powder<br />1 tsp. baking soda<br />1/2 tsp. salt<br />3 eggs<br />1/2 cup vegetable oil<br />1 tsp. vanilla<br /><br />Preheat oven to 350. Coat a 9 inch bunt pan with cooking spray.<br /><br />Shred the zucchini and set aside. <br />In a large bowl combine the dry ingredients. <br />In a small bowl combine the eggs, oil, and vanilla. Add the egg mixture to the dry ingredients and beat vigorously by hand until well blended. Mixture will be very stiff. <br />Stir in shredded zucchini until well blended. Pour batter into prepared pan and bake for 50-55 minutes. Cool in pan on a wire rack for 20 minutes. Remove from pan and cool completely. When cool, sprinkle with powdered sugar, or drizzle with melted chocolate.<br />Submitted by BeckyThe fat chickshttp://www.blogger.com/profile/01876745247453283244noreply@blogger.com0tag:blogger.com,1999:blog-7888861727798527781.post-80472137660245248822010-09-10T12:21:00.000-07:002010-09-10T12:22:17.671-07:00Hamburger Soup3 diced potatoes<br />1 1/2 to 2 c. diced carrots<br />4 c. water<br />2 boullion cubes<br />onion to taste<br />salt & pepper to taste<br /> <br />Cook until vegetables are tender<br /> <br />Add 1 lb of browned hamburger<br />Submitted by AmyThe fat chickshttp://www.blogger.com/profile/01876745247453283244noreply@blogger.com0tag:blogger.com,1999:blog-7888861727798527781.post-91175056674130594762010-09-10T12:17:00.000-07:002010-09-10T12:20:11.275-07:00Creamy White Chili1 lb. boneless/skinless chicken<br />2 cans chicken broth<br />2 cans Great Northern Beans, rinsed & drained<br />1 can chopped green chilies<br />1½ tsp. garlic powder<br />1 tsp. ground cumin<br />½ tsp. pepper<br />¼ tsp. cayenne pepper*<br />1 c. sour cream<br /><br />Place ingredients in crock-pot, cook low/med. for 5-6 hours. Before serving shred chicken, add sour cream. Garnish with pico, avocado, tortilla chips, or shredded tortillas.<br />*This is a bit on the spicy side if you like it more mild use less cayenne pepper or none at all<br /> Submitted by EveThe fat chickshttp://www.blogger.com/profile/01876745247453283244noreply@blogger.com0tag:blogger.com,1999:blog-7888861727798527781.post-42861719409400575522010-09-10T12:08:00.000-07:002010-09-10T21:41:26.606-07:00Creamy Tomato Soup1 med onion chopped<br />2 Tbsp Butter<br />2 cans (14 1/2 oz each)diced tomatoes, undrained<br />2 cans (10 3/4 oz each) condensed tomato soup, undiluted<br />1 1/2 c. milk<br />1 tap sugar<br />1/2 to 1 tsp dried basil<br />1/2 to 1 tsp paprika<br />1/8 to 1/4 tsp garlic powder<br />1 pkg (8 oz) cream cheese, cubed<br /><br />in a sauce pan, saute onion in butter until tender. Stir in tomatoes, soup, milk, sugar and seasonings. bring to a boil. reduce heat; cover and simmer for 10 min. stir in cream cheese until melted. serve immediately. Yield:8 servings (about 2 quarts)<br /><br />Submitted by KeraThe fat chickshttp://www.blogger.com/profile/01876745247453283244noreply@blogger.com0tag:blogger.com,1999:blog-7888861727798527781.post-7863668181132174512010-09-10T12:00:00.000-07:002010-09-10T12:08:18.774-07:00Broccoli wild rice soup1 package (6 oz)chicken and wild rice mix<br />5 c. water<br />1 package (10 oz) frozen broccoli, thawed<br />1 mad carrot, shredded2 tsp dried minced onion<br />1 can (10 3/4 oz)cream of chicken soup undiluted<br />1 package (8oz) cream cheese, cubed<br />1/4 c. slivered almonds (optional)<br /><br />In a large sauce pan, combine rice contents of seasoning packet and water; bring to a boil. reduce heat;cover and simmer for 10 min. stirring once. Stir in the broccoli, carrot and onion. cover and simmer for 5 min. Stir in soup and cream cheese. cook and stir until cheese is melted. stir in almonds if desired. Yield: 8 servings or about 2 quarts.<br />Submitted by KeraThe fat chickshttp://www.blogger.com/profile/01876745247453283244noreply@blogger.com0tag:blogger.com,1999:blog-7888861727798527781.post-19078037552595784642010-09-10T11:44:00.000-07:002010-09-10T12:00:17.706-07:00Corn Chowder6 c. chicken broth<br />1 onion diced<br />2 cloves garlic minced<br />4 small to medium potatoes diced<br />2 medium carrots grated <br />2 stalks celery diced (or you can use the center part of the celery that has all the leaves yum!)<br />1/2 lb bacon cooked and broken into pieces<br />4 cans cream corn<br />4 cans whole kernel corn drained(you can also use 1 bag frozen instead of whole)<br />4 tbsp flour (for rue, see instructions)<br />2 cans evaporated milk<br /><br />in a large pot, Cook onion, garlic,potatoes, carrots and celery in broth until potatoes are tender. once veggies are done pull out about 3/4 c. of the broth and set aside for later. Add bacon and corn and bring back to a boil. Mix 4 Tbsp flour with the broth you set aside earlier to make the rue. Add rue to the boiling soup and stir well for a few minutes to make sure you don't get lumps. Right before serving add the evaporated milk and stir well.<br /><br />*when using a crock pot I first cook the vegetables in the broth then add them to the crock pot and add the corn and bacon into the crock pot. I do the rue about 30 min before serving because if you do it too early it will lump at the bottom and not be creamy. I add the milk about the same time I turn the crock pot off.<br /><br />Submitted by KatherineThe fat chickshttp://www.blogger.com/profile/01876745247453283244noreply@blogger.com0tag:blogger.com,1999:blog-7888861727798527781.post-82844787940798061942010-09-10T11:39:00.001-07:002010-09-10T11:44:20.204-07:00Creamy Zucchini and Carrot Soup1 cup chopped onion<br />1/4 cup butter<br />4 1/2 cups sliced fresh carrots<br />2 small zucchini, sliced<br />1 large potato, peeled and cubed<br />2 cans (14 oz each) chicken broth<br />1 tsp ground ginger<br />2 cups heavy cream<br />1 tsp crushed dried rosemary<br />1/2 tsp salt<br />1/8 tsp pepper<br /><br />In a dutch oven, sauté onion in butter until tender. Add carrots, zucchini, potato, broth and ginger. Cover and cook 30 minutes, or until vegetables are tender. Cool 15 minutes. Transfer to a blender or food processor in small batches; cover and process until smooth. Return to the pan; stir in cream, rosemary, salt and pepper. Cook over low heat until heated through (do not boil). Makes 10 servings<br />Submitted by BeckyThe fat chickshttp://www.blogger.com/profile/01876745247453283244noreply@blogger.com0tag:blogger.com,1999:blog-7888861727798527781.post-75552108931351533132010-07-07T12:21:00.000-07:002010-07-07T12:29:11.918-07:00Fast and easy fruit salad2 (20oz) can chunk pineapple<br />2 (11oz) can mandarin oranges<br />2-3 gala apples depending on size. cut into bite size or smaller pieces<br />1-2 bananas sliced<br />strawberries if desired<br />1 small box pudding (coconut cream, vanilla or lemon)<br /><br />Drain the juice from the pineapple and reserve. Drain the oranges. Put pineapple, oranges and apples in a medium bowl. Add pudding mix. If too thick, add a little pineapple juice—but you don’t want it runny. Just before serving, add the bananas and strawberries. (Some people like to mix them throughout the salad, but I prefer to decorate the top with them so the bananas don’t get mushy and the salad doesn’t turn pink—it’s just personal preference). If you have time, refrigerate the canned fruit and apples for awhile before preparing, if not, just make it anyway—it’s still delicious and refreshing!<br /><br />Submitted by: Alicia JThe fat chickshttp://www.blogger.com/profile/01876745247453283244noreply@blogger.com0tag:blogger.com,1999:blog-7888861727798527781.post-44620959507130026412010-05-24T09:28:00.001-07:002010-05-24T09:28:29.641-07:00Jello VariationWhen making Jello, instead of putting in the cold water, use vanilla or plain yogurt instead. Then put into individual cups. Place into the refrigerator or freezer long enough for them to set, then let the children enjoy.The fat chickshttp://www.blogger.com/profile/01876745247453283244noreply@blogger.com0tag:blogger.com,1999:blog-7888861727798527781.post-35774473403664006492010-05-24T09:26:00.002-07:002010-05-24T09:27:35.425-07:00Magical PotionVanilla Ice Cream<br />½ c. water<br />1 pkg. Kool aid<br />½ c. sugar<br />1 liter Sprite<br />Mix water and sugar, and Kool Aid, then add Sprite. Place one scoop of vanilla ice cream into a cup. Pour some of the liquid mixture on top.The fat chickshttp://www.blogger.com/profile/01876745247453283244noreply@blogger.com0tag:blogger.com,1999:blog-7888861727798527781.post-64226925055745321282010-05-24T09:26:00.001-07:002010-05-24T09:26:53.081-07:00Ice Cream or Yogurt SandwichesSpread a layer of frozen yogurt over graham crackers (or use ice cream) and put into the freezer until snack time. Or use chocolate graham crackers and Cool Whip. Then wrap in Saran Wrap or put in freezer bags. Or you can use regular yogurt in mini ice cream cones and eat or freeze and eat. To freeze, poke a hole in egg cartons and stand cones in them.The fat chickshttp://www.blogger.com/profile/01876745247453283244noreply@blogger.com0tag:blogger.com,1999:blog-7888861727798527781.post-81452238902234488262010-05-24T09:25:00.000-07:002010-05-24T09:26:26.493-07:00Sun Baked SmoresHave children place one graham cracker sheet in a foil pie plate, sprinkle with chocolate chips, and miniature marshmallows. Cover the pie plate with tin foil, and label for each child. Place outside in a sunny hot place, check after 10 minutes. They are done when the sun has melted the chocolate and marshmallow. They are yummy!The fat chickshttp://www.blogger.com/profile/01876745247453283244noreply@blogger.com0tag:blogger.com,1999:blog-7888861727798527781.post-27074007774887400932010-05-24T09:24:00.000-07:002010-05-24T09:25:05.507-07:00Ziploc Bag Ice CreamMix in a small Ziploc bag:<br />2 Tbsp sugar<br />1 c. Half –n- Half cream<br />½ tsp vanilla<br />Seal and then put in a large Ziploc bag that is half full of ice with ¼ c. rock salt mixed in. Shake the bag for 5 – 10 min. or until ice cream is frozen. <br /><br />Submitted by AprilThe fat chickshttp://www.blogger.com/profile/01876745247453283244noreply@blogger.com0tag:blogger.com,1999:blog-7888861727798527781.post-59167092920082235572010-05-24T09:23:00.001-07:002010-05-24T09:25:31.962-07:00Peanut Butter Playdough1 c. peanut butter<br />1 c. honey<br />1 c. powdered milk<br />1 c. oatmeal<br />¾ to 1 c. flour<br />Mix well, let kids make creations with clean hands, then eat their creation.<br /><br />Submitted by EveThe fat chickshttp://www.blogger.com/profile/01876745247453283244noreply@blogger.com0tag:blogger.com,1999:blog-7888861727798527781.post-85897512791467492452010-05-24T09:21:00.000-07:002010-05-24T09:22:16.870-07:00Kids Chow Mein Noodle Bird NestsINGREDIENTS<br /> 2 cups semisweet chocolate chips<br /> 1 cup peanut butter<br /> 2 cups chow mein noodles<br /> Peanuts (or jelly beans)<br /> DIRECTIONS<br />Line a baking sheet with waxed paper.<br />Place chocolate chips and peanut butter in a microwave-safe container. Heat on 50% power for 1 minute. Stir, and repeat, until chocolate chips are melted.<br />Stir in chow mein noodles until fully coated.<br />Drop by tablespoon full onto prepared baking sheet, forming a nest shape with your fingers.<br />Place a few peanuts in the center of each nest for eggs. Can also do jelly beans.<br /><br />Submitted by JoleneThe fat chickshttp://www.blogger.com/profile/01876745247453283244noreply@blogger.com0tag:blogger.com,1999:blog-7888861727798527781.post-41180743799833177402010-05-24T09:20:00.000-07:002010-05-24T09:21:20.491-07:00Kids Ice Cream Cone CupcakesINGREDIENTS<br />1 box favorite cake mix<br />1/2 cup cold water<br />2 eggs<br />3 tablespoons water<br />1 teaspoon vanilla<br />1 tablespoon cooking oil<br />24 flat-bottomed ice cream cones<br />DIRECTIONS<br />Preheat oven to 350° F.<br />Combine cake mix and 1/2 cup cold water. Beat 1 minute. Beat in eggs, water, vanilla and oil. Mix well.<br />Place ice cream cones in muffin tins or on cookie sheet and fill each 1/2 full with batter.<br />Bake 15 minutes or until cake springs back to the touch.<br />Frost and decorate when cooled.<br />Makes 24<br /><br />Submitted by JoleneThe fat chickshttp://www.blogger.com/profile/01876745247453283244noreply@blogger.com0