Chill Out - "keeper" recipe thread

[abasket]

<p>Between CC and FB I am STRESSED out and up to “here” with drama topics (case in point: ebola, prestigious schools, etc.).</p>

<p>Anyone else feeling the need for a “chill out” thread with little to no stress and drama??! </p>

<p>I’m always up for another food thread. Recipes to be exact. How about sharing any “keeper” recipes you have tried lately? Dinner ideas, breakfast/brunch recipes, easy desserts. </p>

<p>I’ll start. My family knows me as the “dip” queen - dip, as in snack food. :)<br>
This one is easy and is a WINNER. Could eat it with a spoon! Great with soft/hard pita, veggies, or with gyro style sandwiches:
<a href=“Garlic Cucumber Dip Recipe: How to Make It”>http://www.tasteofhome.com/recipes/garlic-cucumber-dip?keycode=ZPIN0814&lt;/a&gt;&lt;/p&gt;

[sseamom]

<p>D was crabbing about not being able to find her beloved Starbuck’s pumpkin scones anywhere this year and I accidentally found a copycat recipe while looking for something else. She says these are exactly the same and swoons every time she eats one. The only changes I made were to make them a little smaller and to skip the plain glaze and just use the spiced glaze:</p>

<p><a href=“http://www.food.com/recipe/tsr-version-of-starbucks-pumpkin-scones-by-todd-wilbur-214051”>http://www.food.com/recipe/tsr-version-of-starbucks-pumpkin-scones-by-todd-wilbur-214051&lt;/a&gt;&lt;/p&gt;

[tired_already]

<p>Good idea. I was going to start a thread asking for a good pulled pork recipe. I know it’s a popular choice for football food but mine isn’t that good. Anyone have a tried and true one they’d like to share?</p>

[mom60]

<p>Abasket I make a similar dip but use all greek yogurt, no sour cream. Sometimes I add crumbled feta and serve it with chicken breasts and pita. </p>

[emilybee]

<p>I was just thinking about the old “what’s for dinner” thread yesterday. I miss that thread. </p>

<p>This is one of my favorite cold weather recipes. It’s very easy even though there is a lot of chopping. </p>

<p>I also add Nature’s Seasons to it - which seems to add just the right flavor to it. </p>

<p><a href=“http://www.food.com/recipe/delicious-chicken-pot-pie-10744”>http://www.food.com/recipe/delicious-chicken-pot-pie-10744&lt;/a&gt;&lt;/p&gt;

<p>I’ve also been making scampi dish a lot lately. I add a touch of half & half to the broth to thicken up the sauce just a tad. </p>

<p><a href=“http://www.food.com/recipe/shrimp-and-scallop-scampi-101703”>http://www.food.com/recipe/shrimp-and-scallop-scampi-101703&lt;/a&gt;&lt;/p&gt;

[Deborah_T]

<p>Love these scones with lemon zest added. Lethal.
<a href=“Simple Scones Recipe”>http://allrecipes.com/recipe/simple-scones/&lt;/a&gt;&lt;/p&gt;

<p>I do find chamomile tea calming.</p>

[thumper1]

<p>And the first thing I thought of was my pulled pork!</p>

<p>Get a pork roast…it can be any kind.</p>

<p>Put the pork roast into your crock pot.</p>

<p>Cover with one whole bottle of barbecue sauce…the regular kind.</p>

<p>Add two tablespoons of white vinegar.</p>

<p>Cook on low all day. </p>

<p>I put mine in about 8 in the morning. At about 3 in the afternoon, I pull the pork and remove all the bones (if I get a roast with bones). Then I let it continue cooking until about 5…when I put it on “warm” until we are ready to eat.</p>

<p>Mix every so often after you pull it.</p>

<p>Serve with little rolls, and cole slaw.</p>

<p>I make the cole slaw by getting a cabbage and carrots and chopping them up in my food processor…then I add Marzettis slaw dressing. </p>

<p>If you have corn in the cob…all the better to complete the meal!</p>

<p>And cooking in the crock pot…the house will smell great!</p>

[abasket]

<p>Deborah, a scone woman are you?? Me too! Have made several varieties. Lemon scones sounds like the next scone I should try! I have made pumpkin ones - yummy!</p>

<p>I actually tried to find the What’s For Dinner thread - cause I think I started it! Couldn’t find it though (at least not in the amount of time I had to look for it earlier…!</p>

<p>Mom60, I do add extra feta to mine too. Makes my mouth water!!!</p>

<p>My pork roast recipe. Plop roast in crockpot. Pour one can root beer over the top. Cook for 8 ish hours. Drain MOST of liquid (leave a little unless you like it really dry). Shred. Add your own bbque sauce to make as saucy as you like and leave in crockpot another 1/2 hour or so to heat it back up OR just serve the sauce on the side - we have found everyone likes a different amount of sauce so leaving it off kind of works better. That’s it - roast and root beer. I’ve made it many times!!! </p>

[doschicos]

<p>Tasty and can be made quickly with a rotisserie chicken, good for a weekday night. Add avocado, fresh cilantro, grated cheese, sour cream, etc. as preferred to your bowl.
<a href=“Easy Peasy White Chicken Chili | Spache the Spatula”>http://www.spachethespatula.com/easy-peasy-white-chicken-chili/&lt;/a&gt;&lt;/p&gt;

[Colorado_mom]

<p>This is not “from scratch”, but thought I’d share a tasty new sauce we found at Safeway (other stores may have similar) - <a href=“http://www.shopwell.com/safeway-select-simmer-sauce-butter-chicken/sauces-marinades/p/2113049504”>http://www.shopwell.com/safeway-select-simmer-sauce-butter-chicken/sauces-marinades/p/2113049504&lt;/a&gt;&lt;/p&gt;

<p>The first night we had it with bit size chunks of leftover boneless chicken breast. Two nights later I got more creative with the remaining sauce. I did saute of olive oil, onions, garlic, leftover cooked asparagus (1 inch pieces) and small scallops… then added the sauce. We are trying to do less carbs/pasta, so we served it over cooked spaghetti squash. It was indeed a “wing it” meal, but really good. </p>

<p>Note - Due to the high fat etc, we bought some of the other lower fat flavors to try. </p>

[DrGoogle]

<p>No recipe just lobster and steak on the big pot. The lobster tails were small and sweet. Wow simple eating. Delicious!
I eat with mashed butternut and green beans.</p>

[benreb]

<p>We like Emeril’s pulled pork recipe. It’s a bit more time intensive and you have to plan ahead as some steps need to be done the night before, but it is easily the best pulled pork I have ever tasted. The first time we made it we also made his barbecue sauce, but now we just buy a good jarred sauce and the pork is just as good.</p>

<p><a href=“http://www.foodnetwork.com/recipes/emeril-lagasse/barbecued-pulled-pork-sandwiches-with-homemade-bbq-sauce-cole-slaw-and-fried-pickles-recipe.html”>http://www.foodnetwork.com/recipes/emeril-lagasse/barbecued-pulled-pork-sandwiches-with-homemade-bbq-sauce-cole-slaw-and-fried-pickles-recipe.html&lt;/a&gt;&lt;/p&gt;