Posted by Amber Nussbaum on 2005-11-18 09:10:51
Post Subject: Week #2 of my Holiday Recipe Swap! Please come share yours!
Hey, it's week 2 of the Holiday Recipe Swap over at my site! Click here to see the post!
In case you don’t know what’s up, here’s the game.
I’m going to post one of my favorite holiday-type recipes every Friday up until Christmas (only 6 weeks left!). Then YOUR JOB is to post one of YOUR favorite recipes in the comments.
Want to see all the contributions so far? Then click here for the Holiday Recipe Swap page. There are some delicious looking things in there. Something for everyone.
Posted by Amber Nussbaum on 2005-12-05 11:29:39
Post Subject: Holiday Recipe Swap - Week #4! Please contribute!
It's week 4 of my holiday recipe swap! Every week til xmas I'm posting a recipe and inviting others to post one of their favorites in the comments. Check out the recipes from the first 3 weeks here:
http://www.myaimistrue.com/recipeswap.html
and this week's entry here (leave your recipe in the comments)
Posted by Amber Nussbaum on 2005-12-13 11:50:06
Post Subject: Holiday Recipe Swap - Week #5! Please contribute a recipe!
It's week 5 of the holiday recipe swap! Please go here and contribute!
Here’s the game: I’m going to post one of my favorite holiday-type recipes every Monday up until Christmas. Then YOUR JOB is to post one of YOUR favorite recipes in the comments.
I posted a great bruschetta recipe this week. Please come share one of yours!
Posted by Amber Nussbaum on 2005-11-11 11:47:28
Post Subject: Weekly Holiday Recipe Swap - please come share!
Hey, thought everyone might be interested in a little project I'm doing. I want to do a weekly recipe swap all the way up to Christmas (only 7 weeks left), where I post one of my favorite holiday recipes and then other people comment with theirs. It's all being hosted on my site, so check out Week #1!
The first recipe is Carrot Cake Cheesecake with pineapple frosting!
Posted by Amber Nussbaum on 2005-11-28 08:47:12
Post Subject: Holiday Recipe Swap - Week #3! Please share yours!
It's week 3 of my holiday recipe swap over at My Aim Is True.com. Here’s the game: I’m going to post one of my favorite holiday-type recipes every Monday up until Christmas (only 4 weeks left!). Then YOUR JOB is to post one of YOUR favorite recipes in the comments.
Check out all the great recipes from the first two weeks here. And click here for this week's entry - leave your recipe in the comments!
Posted by kitchenqueen on 2005-10-29 13:38:09
Post Subject: cookie swap how too
i was reading the post below on the yoummy baked things recipe swap and it got me all inspired. i want to do a cookie swap but i'm never been a part of one before.if anyone wouldn't mind explaining, how would i get it together? thanks!
Posted by sweetandtart on 2005-09-22 22:55:42
Post Subject:
Hand decorated 3x5 cards would be fabulous or a handmade mini book would be great but really, just send what you have. Print them off your computer if you'd like. I think the next round of a recipe swap should be home-made mini recipe booklets... but for now, let's just all try to get the recipes out and in the oven!
Posted by sweetandtart on 2005-09-21 13:17:39
Post Subject: Bestest Cookie/Baked Yummy Recipe Swap
I know, I know. You've heard it before, but this time it's true. I have in my possesion, the world's best chocolate chip cookie recipe. These babies bake up thick and delicious right here at sea level or on top of the mountain. Buttery, chocolate goodness! Also have a lime melt-away, lollipop cookies on a stick, and a few others I'd love to share.
I'm making quirky cookie platters for co-workers, my mailman, etc and since I can't have you all over for a cookie swap, how about a cookie/baked yummy recipe swap?
PM me if you're interested.
Posted by creativecat on 2005-06-23 08:10:30
Post Subject: How do you keep your recipes?
I'm curious how everyone else likes to keep their recipes because it seems from the recipe swap that a lot of people like the little recipe cards in a box.
I like to use a 8 1/2 x 11 sized 3 ring binder with dividers for different sections. I can jot a recipe down on standard looseleaf or easily make a photocopy or computer printout and just punch holes in the paper. My grandmother also used the same-sized binders but she had SIX binders for different categories.
Posted by Selah on 2005-06-29 13:01:17
Post Subject:
I have to admit I took it to the photocopy shop this morning and made a few copies for the recipe swap. They didn't arrest me so I'm assuming I'm in the clear. I'll google it for next time, thanks for the tip.
Posted by Amber Nussbaum on 2005-11-15 08:43:10
Post Subject:
Mmmm some of these sound SO GREAT! I would love it if all of you that posted recipes would participate in my Holiday Recipe Swap! At the end of each week til Christmas I will post a page with all the recipes submitted that week.
Check it out! (my recipe for carrot cake cheesecake is the first one I posted).
Posted by brightsun on 2006-02-08 12:17:21
Post Subject:
for tiggycat and others who are interested, here is the recipe. i can't take credit for it however. i got it from the blog page of one of the other posters here during her holiday recipe swap! so amazingly tasty!
Butternut Squash Lasagna
submitted by Sydney
Cook's Note: The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated section of specialty markets.
1 tablespoon olive oil
1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
3 amaretti cookies, crumbled
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan
Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
Position the rack in the center of the oven and preheat to 375 degrees F.
Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
