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Darkside Recipes
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| Darkside Recipes
- Click HERE to go to the original thread with graphics
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| TripleDigitRide |
With the holidays right around the corner, I thought it would be a good idea to make a thread for us to share our favorite recipes.
I'll start with a simple one.
Oreo Pudding
1 Package of Oreos
3 Cups of cold milk
2 packages (4 serving size) JELL-O Chocolate Pudding (MUST BE INSTANT)
1 (12 oz.) tub of Cool Whip (Thawed)
Pour milk into large bowl. Add pudding mixes. Beat with wire wisk for 2 minutes or until well blended. Let stand for 5 minutes. Gently stir in 3 cups of Cool Whip and about 12 CRUSHED Oreos. Spread into 13X9 baking dish. Cover with more CRUSHED Oreos. You can choose the amount of Oreos you want on top. I tend to use quite a bit. usually the rest of the package.
Refrigerate for at least 1 hour. During this time, I usually decorate some Milano cookies to fit the holiday. I use decorating gel that can be found near the cake mixes.
Place decorated cookies (standing up) into pudding right before serving time.
I usually put a spoonful of Cool Whip on each piece as it's served. |
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| EMFBoss |
Beer Can Chicken
Recipe courtesy Bob Blumer
Show: The Surreal Gourmet
Episode: Thrilling Grilling
Q) Why did the chicken cross the road? A) Because it couldn't remember where it left its beer
1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
Other Recipes from this Episode |
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| biancas tick |
Simple Stupid Holiday Candy
Melt a Big Hersey Bar in Micro (use waxpaper on a plate)
add nuts and mix
leave on plate
put in Fridge till hardened
Break apart in chunks ....... Homemade candy- Your friends and family will be impressed
(you can leave it out)
:D I do it every yr. |
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| TripleDigitRide |
Simple Peach Cobbler
2 Large cans of peaches (sliced)
2 Sticks of REAL butter (unsalted)
1 Yellow cake mix
Brown sugar
Optional-
Nutmeg
Cinnamon
Slice one stick of butter into several pieces. Evenly place pieces of butter in bottom of pan. Evenly sprinkle brown sugar over pices of butter. Carefully and evenly pour peaches (and juice) over butter and brown sugar. Evenly pour DRY cake mix over peaches. DO NOT MAKE THE CAKE MIX. IT MUST BE USED DRY. Slice second stick of butter just like the first stick. Evenly place butter on top of DRY cake mix.
Bake for about 1 hour on 375. The peach juice will come to somewhat of a boil, which cooks the cake mix. Evenly sprinkle more brown sugar and a small amount of nutmeg and cinnamon over top of cobbler and bake for (roughly) 15-20 minutes on 375. it should be done when brown sugar is kinda melted. DO NOT OVER USE NUTMEG. |
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