Here's me prior to plantar fasciitis. Yes, you can be too thin (115 pounds at 5' 10"). I don't aspire to that weight, but 125 would be perfect.
Post your Thanksgiving recipes HERE!!
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come on sowell and help us achieve our goals! and we'll help you.
yes, that corn recipe is loaded but what isn't on Turkey day???
BR-I'm gonna do the Jenny Craig Arm Chair Quarter Backin' thing here-
You will be too thin at 5'10' and 125. I am 5'8' and look like hell at 130. Remember- being too thin at our age is NOT always good!
I am sitting in the chair right next to you Jenay. I agree with the exception of you looking like hell. ;-) I just think that 125 lbs at 5'10 is too thin.
I'll reply on Sowell.
One of my family's favorite recipes...Cranberry Fluff
2 c. whole cranberries, crushed
2 c. minature marshmallows
3/4 c. sugar
Mix berries, sugar and marshmallow and let set overnight.Stir well before mixing with ingredients below.
1/2 c. nuts
1/2 c. grapes
2 c. tart apples, cut into fine pieces
1 c. whipping cream, whipped
Mix above ingredients with cranberry mixture and refrigerate for several hours before serving.
Light and tasty!I ususally add more nuts and grapes.
2 c. whole cranberries, crushed
2 c. minature marshmallows
3/4 c. sugar
Mix berries, sugar and marshmallow and let set overnight.Stir well before mixing with ingredients below.
1/2 c. nuts
1/2 c. grapes
2 c. tart apples, cut into fine pieces
1 c. whipping cream, whipped
Mix above ingredients with cranberry mixture and refrigerate for several hours before serving.
Light and tasty!I ususally add more nuts and grapes.
this is mac and cheese recipe I got off of GMA> It is good, you gotta try it!!!
Stuff You Need:
3-1/2 cups large elbow macaroni
10 oz. Velveeta cheese, cut into 1" squares
10 oz. white Vermont cheddar cheese, cut into 1" squares
15 oz. Gruy?re cheese, shredded
1-2 cups of jack and cheddar cheese (combined), shredded
4 oz. cream cheese (at room temp.)
2/3 cup sour cream
1-1/3 cups heavy cream
1-1/3 cups half-and-half
1 egg
2-2/3 Tbsp. flour
1 Tbsp. Worcestershire sauce
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dry mustard powder
1/8?1/4 tsp. cayenne pepper
1/8 tsp. nutmeg (fresh if you have it)
1 tsp. kosher salt
A pinch of paprika
1 Tbsp. fresh chives (for garnish)
Serves 10.
Hit It:
Smile. Know that you're about to prepare the best mac and cheese ever!
1. Grease a 13" x 9" nonstick metal baking pan with 1 Tbsp butter. Preheat oven to 350. Prepare macaroni according to the package directions, but make sure it's al dente. (Huh? It should still be a little firm.) Be sure to add a pinch of salt and a dash of olive oil to the boiling water while cooking. Drain pasta well and pour into the baking pan.
2. In a large mixing bowl, add the heavy cream, half-and-half, and sour cream; break the cream cheese into little bits with your (clean!) fingers as you add it to the bowl. Add the egg, flour, Worcestershire sauce, garlic and onion powders, dry mustard, cayenne pepper, and nutmeg; combine very well with a wire whisk to break up that cream cheese. It will look lumpy, but that's okay.
3. Starting at the corners of the pasta dish, place and push down the Velveeta and white Vermont cheddar cubes. Work your way around and toward the middle (they won't push down completely, but just smoosh them down a bit). Now sprinkle the fabulous Gruy?re cheese evenly over the top — gently and evenly pour that artery-clogging mixture on it, covering all areas. Gently shake the pan afterwards for a sec to make sure the liquid is even. I know it sounds gross, but push down and make little holes into areas of the mixture with your fingers. (You're just getting some of that Gruy?re down deeper below the surface.) Wash your hands!
4. Sprinkle the jack-and-cheddar combo over the mixture and sprinkle the paprika on top. Put this baby in the oven (make sure your oven rack is right in the middle) and bake until brown and bubbly —
Stuff You Need:
Serves 10.
Hit It:
Smile. Know that you're about to prepare the best mac and cheese ever!
1. Grease a 13" x 9" nonstick metal baking pan with 1 Tbsp butter. Preheat oven to 350. Prepare macaroni according to the package directions, but make sure it's al dente. (Huh? It should still be a little firm.) Be sure to add a pinch of salt and a dash of olive oil to the boiling water while cooking. Drain pasta well and pour into the baking pan.
2. In a large mixing bowl, add the heavy cream, half-and-half, and sour cream; break the cream cheese into little bits with your (clean!) fingers as you add it to the bowl. Add the egg, flour, Worcestershire sauce, garlic and onion powders, dry mustard, cayenne pepper, and nutmeg; combine very well with a wire whisk to break up that cream cheese. It will look lumpy, but that's okay.
3. Starting at the corners of the pasta dish, place and push down the Velveeta and white Vermont cheddar cubes. Work your way around and toward the middle (they won't push down completely, but just smoosh them down a bit). Now sprinkle the fabulous Gruy?re cheese evenly over the top — gently and evenly pour that artery-clogging mixture on it, covering all areas. Gently shake the pan afterwards for a sec to make sure the liquid is even. I know it sounds gross, but push down and make little holes into areas of the mixture with your fingers. (You're just getting some of that Gruy?re down deeper below the surface.) Wash your hands!
4. Sprinkle the jack-and-cheddar combo over the mixture and sprinkle the paprika on top. Put this baby in the oven (make sure your oven rack is right in the middle) and bake until brown and bubbly —
Last edited:
IBD, that sounds lethal.....and absolutely sinful! Is there any other kind of cheese or dairy product that's not in there?
Will try this one fo sho.
Will try this one fo sho.
kathydwells
Darlene is my middle name, not my nickname
White Chocolate Bread Pudding
1 loaf Brioche, Challah, or other sweet bread
4 ounces butter, melted
16 ounces white chocolate, chunked
2 cups milk
2 cups heavy cream
2/3 cups sugar
1 vanilla bean, split
8 large eggs
Preheat oven to 325 degrees.
Cut the brioche loaf into 1 inch dice. Place in a 2 quart baking dish. Drizzle with melted butter. Toss chunked white chocolate with bread cubes.
Combine milk, cream, sugar, and vanilla bean and bring to a boil over medium heat until sugar is disolved. Whisk eggs until smooth. Add hot milk mixture to eggs slowly, stirring contsantly. Do not wisk or custard will have a great deal of foam on the surface. Skim foam from custard. Strain custard over bread and chocolate. Let stand for 10 minutes to allow custard to soak into bread.
Place baking dish in another larger pan. Pour hot water into larger dish to reach 1 inch up side of dish. Bake the bread pudding for about 45 minutes to 1 hour, until custard is set and brioche is golden.
1 loaf Brioche, Challah, or other sweet bread
4 ounces butter, melted
16 ounces white chocolate, chunked
2 cups milk
2 cups heavy cream
2/3 cups sugar
1 vanilla bean, split
8 large eggs
Preheat oven to 325 degrees.
Cut the brioche loaf into 1 inch dice. Place in a 2 quart baking dish. Drizzle with melted butter. Toss chunked white chocolate with bread cubes.
Combine milk, cream, sugar, and vanilla bean and bring to a boil over medium heat until sugar is disolved. Whisk eggs until smooth. Add hot milk mixture to eggs slowly, stirring contsantly. Do not wisk or custard will have a great deal of foam on the surface. Skim foam from custard. Strain custard over bread and chocolate. Let stand for 10 minutes to allow custard to soak into bread.
Place baking dish in another larger pan. Pour hot water into larger dish to reach 1 inch up side of dish. Bake the bread pudding for about 45 minutes to 1 hour, until custard is set and brioche is golden.
kathydwells
Darlene is my middle name, not my nickname
BR that is a great picture of you, but I have to agree 115 at 5' 10" is too thin. Has anyone ever told you that you remind them of Pat Benatar? Everytime I see your picture I think of her, and I
her!!!!!!