(Closed) Share your favorite recipe!

posted 6 years ago in Cooking
Post # 4
4693 posts
Honey bee
  • Wedding: October 2013

My spinach bacon and onion dip!

32oz sour cream

8oz crumbled feta

1 bag shredded parmesan cheese

1 package frozen chopped spinach thawed and drained

5 slices of bacon

1/2 an onion finely chopped

1 pouch lipton onion soup mix

I just mixed up everything except the bacon and onion in a large bowl, then cooked the bacon in a pan on the stove, drained most of the bacon fat, used the rest to carmelize the onions in. Then crumbled the bacon and added that and the onion to the dip. Left it in the fridge over night and then heated it up in the microwave the next day! Served it with garlic crackers and some toasted french bread.

Post # 5
263 posts
Helper bee
  • Wedding: November 2013

I’m making a cookook for my Boyfriend or Best Friend when he moves away in August and am adding a bunch of recipes we have cooked/ enjoyed together. 

Our first date was Australia Day (Jan 26th) and I had cooked a Pavlova which we had for dessert after we went out for dinner.  

Here’s the recipe… 




Ingredients (serves 10)

6 egg whites, at room temperature

315g (1 1/2 cups) caster sugar

3 tsp cornflour

2 tsp white vinegar

1 tsp vanilla essence

375ml (1 1/2 cups) thickened cream

2 mangoes, cheeks removed, peeled, cut into thin wedges

1 banana, peeled, thinly sliced

4 passionfruit, halved



Preheat oven to 150°C. Line a large baking tray with non-stick baking paper. Draw a 20cm disc on the paper and turn the paper ink-side down.

Use an electric beater to beat the egg white in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly, until the sugar dissolves and the mixture is thick and glossy. Beat in the cornflour, vinegar and vanilla essence.

Spoon the meringue mixture onto the disc and use a flat-bladed knife to shape the meringue and make furrows. Bake in oven for 10 minutes.

Reduce oven temperature to 110°C. Bake for a further 1 hour or until the meringue is crisp and dry. Turn oven off. Leave meringue in oven, with the door closed, to cool completely.

Use a balloon whisk to whisk the cream in a bowl until firm peaks form. Spread the cream over the top of the pavlova. Top with mango and banana. Drizzle over passionfruit pulp.


Overbeaten egg white: Overbeating egg white breaks down the structure and the meringue is likely to collapse during baking. Beat until firm peaks form, then start adding sugar. If the egg white starts to separate or looks curdled, it’s overbeaten and you’ll need to start again with fresh egg whites.


Post # 6
2559 posts
Sugar bee
  • Wedding: September 2010

I found this mushroom sauce in a cookbook someone gave us for our wedding – it’s always a hit. Minorly edited from the original:

1 pckg portabella mushrooms

1 medium shallot

Minced garlic

1/2 c white wine

2 tsp wheat flour

1 c chicken broth

3 tbsp heavy cream

Oil or butter


Saute the mushrooms, chopped onions, and garlic together in oil or butter. When onions are soft and mushrooms are browned a bit, add 2 tsp of wheat flour and saute around a little until the veggies are coated. Add 1/2 c. white wine and allow most to cook off. Add 1 c chicken broth and 3 tbsp heavy cream, stirring over medium heat until it reaches desired thickness. Toss in salt or garlic powder if desired. I usually serve with brown rice and sauteed chicken breast.


Post # 7
1425 posts
Bumble bee
  • Wedding: August 2013 - Rosehill Community Center

@ArmyWife8806:  My dad makes something almost exactly the same!  I like to add little pieces of red bell pepper to mine, it is yummy.

My favorite recipe is probably scotcheroos, and I make it for like, every family gathering.

1 cup sugar

1 cup corn syrup

1 cup peanut butter

6 cups rice krispies

1 cup chocolate chips

1 cup butterscotch chips

Combine the sugar and corn syrup in a large pot over medium to medium-high heat.  Stir occasionally, until the sugar is dissolved and the mixture starts bubbling a little.  Turn off the heat and stir in the peanut butter until smooth.  Stir in the rice krispies until the cereal is covered and it is well mixed.  Pour into a greased or parchment paper lined 9″x13″ pan.  Let cool slightly while moving on to the next step.

Combine the chocolate and butterscotch chips in a small saucepan over low heat.  Stir and heat until just melted.  Pour over the rice krispies mixture.  Let sit overnight to set up.

Cut with a bench scraper or something else that is straight and metal and doesn’t hurt to press down on – they are really tough!  Knives end up hurting my wrists and hands, so a metal bench scraper thing ends up being the best tool for me.  They keep for probably a week or more, but they never really last that long!  They can also be frozen, and are great straight from the freezer.

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