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24 December 2005 @ 07:24 pm
Incredibly fattening, but delicious. To avoid gaining 3 pounds from this dish alone, you can use the items in brackets.


5 Cans Sweet Potatoes
OR 6 Sweet Potatoes
1.5 sticks butter [Light Butter/Margarine]
1 Cup Chopped Pecans
2 Cups Marshmellows
1 Cup White Sugar [Splenda]
1/2 Cup Brown Sugar [Splenda w/ Brown Sugar]
3 Cups Rice Crispy Cereal
3 Eggs [Egg Substitute]

1. If you went the canned route, skip this step. Peel sweet potatoes, chop up into chucks and boil for 20 minutes. Drain.
2. Melt marshmellows in microwave - 30 to 45 secs at high will be more than enough. Watch because it will expand like crazy.
2. Combine potatoes, 1 stick butter, white sugar, eggs and melted marshmellows. Whip. Spread into casserole dish.

Combine chopped pecans, 1/2 stick butter, 1/2 cup brown sugar, and 3 cups rice crispy cereal. Stir/mix together well. Spread evenly on top of base. Should be around 1/4 inch thick.

Preheat oven to 350. Bake 30 minutes.
23 December 2005 @ 11:31 am
I have two recipes! One tried and guaranteed delicious (and easy), the other from a most reputable source, but untested (looks to be medium difficulty).

Becca's Spinach Lasagna
1 jar of sauce
1 lb. Ricotta cheese
2 eggs
10 oz. frozen chopped spinach, thawed and drained
1 box lasagna noodles
12 oz. shredded Mozzarella cheese

Grease bottom of 13 x 9 inch lasagna dish. Spread a layer of jarred sauce on bottom. Mix Ricotta, 2 eggs, thawed and drained spinach in bowl. Put 4-5 uncooked lasagna noodles on sauce to cover bottom. Next, spread 1/2 Ricotta mixture, 1/2 of Mozzarella cheese and 1/2 jar of sauce. Repeat 1 more time and top with seasonings. Cover tightly with foil and bake at least 1 hour on 350 degrees. Noodles should be tender to fork. Serves 12.

Classic Buttercream Icing (Good Eats remix)
4 eggs at room temperature
½ cup sugar
½ cup dark corn syrup
10 oz unsalted butter (2 ½ sticks) at room temperature

First combine sugar and corn syrup in a small sauce pan, and bring to boil over high heat. Using either a standing or hand-held mixer, beat eggs until light and fluffy. Add corn syrup and sugar mixture to eggs using a baster (first coat the inside with vegetable oil to prevent syrup from sticking to the inside of the baster) while simultaneously beating eggs at low speed. After all of the syrup has been added, continue beating at medium speed until the side of bowl is warm to touch. Change to low speed, and drop in a tablespoon of butter. Beat until there is no sign of butter, then add the next tablespoon. Keep going until all 10 ounces are completely integrated. Let cool and ice at will!
Feeling so damn: goodgood
Listening to: the Strokes - You Only Live Once
22 December 2005 @ 07:19 pm
This was all lynnmathews' idea. She doesn't trust most recipes, even as she craves them. Hence, this community! It's gonna be people from Jacksonville, and those they know from Orlando, Bryn Mawr, and who knows where it'll expand from there.

Rules are, there ain't no rules!

Oh, I lied. Tag things! Like: Appetizer, Entree, Dessert, Vegetarian, Vegan, etc. Right? Right.
Feeling so damn: accomplishedaccomplished
Listening to: Arrogant Worms (aka. "PIRATE MUSIC.")