Does anybody know any good recipes?

Question

Ones that don't long or baking? For Christmas?

Answer 1

Go to www.foodnetwork.com and click on the Holiday baking recipes.......there are so many and they are rated easy/medium/hard. Good luck.

Answer 2

EASY EASY EASY! You are like me. Cook when I have to. Here's one!

Bruschetta
This is a great appetizer, especially for entertaining guests. It goes well with any Italian entree, doesn't require a lot of work, and it tastes wonderful!

INGREDIENTS
1 loaf French bread, sliced
1/2 sweet onion, finely chopped
2 cloves garlic, chopped
1 (2.25 ounce) can sliced black olives, drained
3 tablespoons extra virgin olive oil, divided
1 tablespoon chopped fresh oregano
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh parsley
2 large fresh tomatoes, diced
1 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Arrange the bread slices in a single layer on a baking sheet. In a bowl, mix the onion, garlic, olives, 2 tablespoons olive oil, oregano, basil, and parsley. Gently toss in the tomatoes. Top bread slices with the tomato mixture. Sprinkle with feta cheese and Parmesan cheese. Drizzle with remaining olive oil.
Bake 10 minutes in the preheated oven, or until cheese is melted and bread is lightly toasted.

Answer 3

Peanut Butter Fudge
1 small jar peanut butter
1 jar vanilla frosting

Mix in bowl, then microwave for 5 minutes. Stir, then pour evenly in shallow baking dish. Let cool completely, cut, and serve.

Answer 4

Fumi Salad is THE best....all time fav. of my whole family.

Recipe:

1 head cabbage, shredded
8 green onions, sliced(optional)
3/4 cup slivered almonds
1/2 cup sesame seeds
2 pkgs Top Ramen (any flavor)(leave seasoning packets out)

Dressing (mix together thoroughly):

3/4 cup sugar
1 tsp pepper
2 tsp salt
1 cup salad oil
1 1/2 cup rice vinegar


Directions:
Brown almonds and sesame seeds, separately without butter, in skillet. In a bowl mix cabbage, green onions, top ramen, and the browned almonds and sesame seeds. Mix in dressing last.

Answer 5

I take Ramen noodles and add water BUT WAIT once they are done cooking you drain all the water and add butter and the seasoning pack it came with...its a bachelors delight! (and one of the few recipes I know lol)

Answer 6

Small plates or appetizers:

http://www.wiki-recipe.org/index.php?title=Category:Appetizers_and_Snacks

Answer 7

Cooks.com has EVERYTHING.

Answer 8

Call for Pizza............

Answer 9

www.allrecipes.com,,,, woops

Answer 10

Peppermint Bark

INGREDIENTS
1 (12 ounce) package NESTLE® TOLL HOUSE® Premier White Morsels
24 hard peppermint candies
DIRECTIONS
LINE baking sheet with waxed paper.
MICROWAVE morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
PLACE peppermint candies in heavy-duty plastic bag. Crush candies using rolling pin or other heavy object. While holding strainer over melted morsels, pour crushed candy into strainer. Shake to release all small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture.
SPREAD mixture to desired thickness on prepared baking sheet. Sprinkle with reserved candy pieces; press in lightly. Let stand for about 1 hour or until firm. Break into pieces. Store in airtight container at room temperature.

Peanut Cluster Candy

INGREDIENTS
2/3 pound vanilla flavored confectioners' coating
1 (11 ounce) package white chocolate chips
1 (12 ounce) can peanuts
1/2 (6 ounce) package almond toffee bits (e.g. Heath Bits O' Brickle)
DIRECTIONS
Line baking sheets or counter tops with waxed paper.
In a double boiler heat confectioners' coating until melted, stirring constantly until smooth.
Pour in white chocolate chips and stir until smooth. Stir in peanuts and almond toffee bits.
Remove from heat and drop by rounded spoonfuls onto waxed paper. Cool for an hour, or until hardened.


Creamy Coconut Cake

INGREDIENTS
1 (16 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) container frozen whipped topping, thawed
1 (10 ounce) package flaked coconut
DIRECTIONS
Prepare cake according to package directions. Bake in a 9x13 inch pan. Cool completely.
In a small bowl combine cream of coconut and condensed milk.
Poke holes in cake with a straw. Pour milk mixture over cake and spread with whipped topping. Sprinkle coconut over cake.
Serve chilled.


Marshmallow Popcorn Balls

INGREDIENTS
1 tablespoon vegetable oil
1/2 cup unpopped popcorn
6 tablespoons butter
5 cups miniature marshmallows
DIRECTIONS
Grease a 9x13 inch baking dish. Set aside.
Add vegetable oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Put popcorn in prepared pan.
Melt butter In a medium saucepan over low heat. Stir in marshmallows and cook until melted, stirring constantly. Pour marshmallow mixture over popcorn and mix with spoon to coat evenly.
Let mixture cool slightly. Smear butter on your hands or spray with non-stick cooking spray. Mix popcorn with your hands so that it is evenly coated.
Form popcorn into 8 balls.

Easy Sugar Cookies

INGREDIENTS
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Easy Fudge Brownies

INGREDIENTS
2/3 cup shortening
2 tablespoons unsweetened cocoa powder
1 cup white sugar
2 eggs
1/2 cup all-purpose flour
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
Melt shortening and cocoa in the top of a double boiler over low heat. Stir occasionally until shortening is melted. Remove from heat. Stir in sugar, eggs and vanilla until well blended. Slowly add in flour and mix well. Spread batter evenly in pan.
Bake 18 to 20 minutes, until toothpick inserted in the center of brownies comes out clean. Let cool before cutting.

Quick and Easy Brownies

INGREDIENTS
2 cups white sugar
1 cup butter
1/2 cup cocoa powder
1 teaspoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup walnut halves
DIRECTIONS
Melt the butter or margarine and mix all ingredients in the order given.
Bake at 350 degrees F for 20 to 30 minutes in a 9 x 13 inch greased pan.


Easy Chocolate Fudge Cake

INGREDIENTS
1 (18.5 ounce) package chocolate cake mix

1/4 cup butter
2 cups white sugar
6 tablespoons unsweetened cocoa powder
1 cup heavy whipping cream
1 tablespoon vanilla extract
1/4 cup chopped walnuts
DIRECTIONS
Bake a box chocolate cake as directed. While hot from the oven, poke holes over entire cake with a fork. While the cake is cooking prepare the fudge sauce.
For the fudge sauce: In a saucepan, combine butter, sugar, cocoa and cream. Stir over medium heat until a full boil starts. Cook at a full boil for 2 minutes. Stir in vanilla. Pour while hot over warm cake. Sprinkle with chopped walnuts. Serve alone or with ice-cream.

Easy Rum Cake

INGREDIENTS
1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1/2 cup dark rum
4 eggs
1/2 cup water
1/2 cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix

Glaze
1/2 cup butter
1/8 cup water
1/2 cup white sugar
1/4 cup rum
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.