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Welcome to the site alexan975885,

My name is chicagosinger and I joined I think around August 6, 2008.  Since I've joined I've posted at least 2 items per day!  I thought that the other members would think I was nuts, but not so.  Anytime I've needed help I've gotten it.  All of the people on this site have been extremly kind and helpful, so don't worry about it if you make a mistake or whatever.  Everyone's here to help and make you feel welcome.  So keep posting those recipes and don't be afraid to jump in "kitchen Conversations" or other similar areas.  There's also an area where you can start your own conversation, in fact that's a good way to post your recipes and/or questions( thanks AC, AP, Mittens).  Look forward to seeing your postings and most of all----HAVE FUN !      chicagosinger

Hi!

I'm Kathy and have a 28 year old BettyCrocker Cookbook it is in sad shape I hate to admit but wouldn't part with it for anything.  I enjoy baking and home canning.  Looking forward to recipes from this site!!

I`m looking for a starter recipe for a Ambish Friendship Bread, would you have one?

Hi, I am Judie from Ohio, 61 yrs.old. Been married for 20 yrs. Have 3 boys, 2 still living at home so I cook daily for 4 adults.  I love to cook, but sometimes, just don't know what to cook.  I do like to cook comfort food, I work as an Instructor for adults with mental retardation and developmental disabilities. I love to have friends and family over to socialize. The more the merrier.  I have learned most of my cooking skills from my mom who cooked for 7 people daily.  I hope to make some new friends in this group and get some good ideas for meals.  Thanks.

hello everyone my name is roland and i'm trying to find a 7 layer dip for my wife but she doesnt know this she says that it has seven ingridients. refried beans, sour cream, shreaded cheese, black olives, salsa,quacamole  and possibly lettuce. has any heard or know of this dip if so please tell me how to make it thanks.

freeze the salsa ingridients not the salsa

Welcome to all the new members,

My name is chicagosinger or some call me cs, whichever is easier to type or not!  I'm about 1 week new and I've found everyone here to be super people and extremely helpful.  If you have a question post it by clicking onto one of the main topics, ie: "kitchen conversations".  When the screen changes to that page, you'll notice a box that states "start your own...", just click on that and you're on your way!  You can use it to ask questions about this site, post recipes or even ask for recipes you either don't have, lost or can't find.  I guarantee someone will answer within 24 hrs. or so.I'm stuck at home all day and I check the site several times a day, so if I can help let me know.  Most importantly,  HAVE FUN !  Again, welcome to the site!

chicagosinger

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Hi!my name is Agnes I live in StillwaterNY. Just a lilttle town on the Hudson River. I love to bake. I`ve been looking for a Ambish Friendship Starter. If someone could send me on I would like to hear from you. Thanks I`m looking forward to getting some recipes for cookies. I bake a lot at christmas.

Hi Heather,

One thing you don't want to do is increase the baking soda.  Altitude probably is affecting the cookies.  I don't know what the elevation is in SD -is it over 6,500 ft?  Some things are affected at altitudes over 5,000 ft. and others over 6,500 ft.

Did you just move to SD?  And if so, did the cookies just start going flat when you moved there?  Or have you lived there and cookies came out fine until lately?  Here is some information:  Also, go to the website www.makegreatcookies.com

It is a great website about baking cookies and has information on baking at high altitudes, etc. 

If the following suggestions or the website don't help, let me know and I will see if I can help you further. Pat

1.        Try decreasing the baking soda.

2.    Don’t use a spread.  Use butter  or margarine (that is not made with cooking oil and water).  Increasing the baking soda makes for a flatter cookie; decreasing it makes it have more shape.  Increased baking soda = flat cookie. 

3.   Chill your batter.        

4.   Make sure that your baking sheet is not hot or warm.  Let the sheet cool real good before using for the next batch.

High Altitude Cooking Recipe Adjustments (Altitudes over 6,500 ft.)

Baking Powder: Reduce each teaspoon by 1/4-1/2.

Baking Soda: Decrease as baking powder. No adjustments needed with acidic (fruit juice, ex.) ingredients.

Boiling Water: Allow an extra 10 minutes. Water boils much slower at high altitudes.

Fats:  No adjustment unless substituting, then 1 cup shortening = 3/4 cup butter or oil.

Oven Temp: Increase 25 degrees F. For glass dish: decrease by 25 F.

Hello everyone :)

I really need some help..

I'm having A double disk replacement surgery Sept 15. I'd love to make up some easy meals I can freeze for my family.They will doing enough to help me in other ways and i want to make dinner easy for them.. Please send me any recipes easy please :) I have My Husband and 3 children (at home) ages 7,16,and 17 . I will not be able to cook for 8 to 12 weeks.. sends lots and how to freeze..Do I cook them first etc. as you can see I'm not A cook or A good one anyway :)

Thanks in advance..

Andi

rolandlyle, there are so many variations of this because you can add or delete ingredients based on what you like. Guacamole would be a great addition. Some recipes call it a salad if it has lettuce and a Seven Layer Dip without the lettuce. The dip can be served at room temp or you can heat it just long enough to warm it and melt the cheese.  I prefer it heated.  I also heat the salad then add the lettuce, olives and tomatoes.

Sometimes I add a layer of cooked ground beef on top of the beans and mix the taco seasoning in with the beef instead of the sour cream. Sometimes I stir in a small can of green chilies to the beans and add a layer of chopped onions. Serve with Fritos or tortilla chips.

Seven Layer Taco Salad

Refried beans
Salsa
Shredded cheese
Sour cream mixed with 1 pkg taco seasoning
Shredded lettuce
Sliced black olives
Chopped tomatoes

Spread beans in serving dish. Top with salsa, 1/2 of cheese, sour cream, lettuce, olives, tomatoes and remaining cheese.

hey:)am sally a new member in the community am so thrilled to be part off betty crocker community..i have many idea but when its come to do these idea's i freaks out.then web and the book helped me alot..nice meeting u

HI!

I'm looking for a really good recipe for Ham pie. Does anyone know of any that are simple?

Shannon515

Hi Agnes!  You know, I could swear I saw a recipe somewhere in either 'kitchen conversations" or another area where we can all share recipes.  I  just can't remember where exactly I saw them.  I guess you can just scroll thru the conversations and see if you run across the recipes.  I know I saw them posted.  In the meantime, I have a great cookie recipe you might want to try.

Lemon Snowballs

1/2 lb. Butter (2 sticks)                                                                                                                                                

1/2 cup  Powdered Sugar

1 1/2 cups  All Purpose Flour

3/4 cup Corn Starch

1/4 tspn. Salt

2 tspn. Lemon zest- finely chopped

1 cup  Finely chopped blanched almonds, lightly toasted (Optional)

Frosting

1 cup   Powdered Sugar

2 tblspn. Melted Butter

1 tbspn.  Lemon Juice

1/4  Salt

2  tspn. Lemon Zest

1 cup Finely chopped, blanched almonds, lightly toasted

Frosting

1 cup   Powdered Sugar

2 tbspn.  Melted Butter

1 tbspn. Lemon Juice

 Preheat oven to 350 degrees.  In a mixing bowl, mix butter and sugar until light and creamy, about 2 minutes.  Mix in flour, corn starch, salt and lemon zest.  Shape into 1 inch balls.  Roll in chopped nuts, pressing lightly into dough(optional).  Bake for 15 minutes or until pale golden.  Remove to cooling rack.  In a small bowl, stir together frosting ingredients until smooth.  Drizzle over cookies.  If too thick, thin with a few drops of hot water.

Makes 36 Cookies

This is one of my mom's recipes.  I used to love these when I was a little girl.  I haven't tried making these myself yet, but I especially asked my mom for this recipe because I loved them so much.  I hope you enjoy these as much as I do!  Welcome to the site agnes!  I'm sure you'll meet lots of great people as I have!  Enjoy!

chicagosinger                          

Hi Atlanta Pat!  I was wondering, you always give such good instructions and recipes, do you get your info from a book, or do you just know this stuff from memory?  If it's from a book, could you suggest a good cookbook that explains the why of meats, about altitudes, and recipes for me?  I have the aptitude just not the knowledge.  I don't understand measurements.  For instance, I don't know how many ounces make a cup, etc..  Also, could I pick up a good cookbook at Aldenbooks or Walmart or maybe Target?  If you wouldn't mind picking your brain a little I'd appreciate it! I get so tired of asking such dumb, rudimentary questions.  You guys must wonder how I can cook anything at all!!!     Thanx much!

chicagosinger

Hi Sallyomar!  Welcome to the site!  I read your introduction and thought to myself wow I feel the same way sometimes!  Sally, let me tell you something about the people that use this site.  They are the most patient, kind, generous, knowledgeable and sweetest people ever!  I've only been a member to this site for almost 2 weeks and I've posted something at least twice a day, if not more.  Everyone has been great to me and more than willing to help.  I'm clueless in the kitchen, something of which I'm sure you're NOT!  Relax and have a good time.  I'm sure you have a ton of great recipes and ideas to share with us, and I for one am looking forward to checking your recipes out!  Looking forward to hearing from you and HAVE FUN!!!

chicagosinger