Home Recipes

Here is edition 101 of the Carnival of Recipes. A very solid and eclectic mix. Enjoy! In no particular order, roughly in the order it was submitted.

Bigmista of The Survival Gourmet brings us a variation of a holiday favorite: Brandied Sweet Potato Casserole. This is a bit different from the same old candied yams that most folks serve for Christmas. Read it to find out why.

Carol likes easy uncomplicated recipes and hope her recipe is a blessing for busy people and qualifies this as one of the easiest cakes she’s ever made.

• bake two layers of gold cake mix.
• cool completely.
• place first layer on cake plate with a rim
• spoon 1 can crushed pineapple in its own juice over this layer.
• pour the remaining juice over this layer.
• place second layer on top of the first layer to which you’ve add the crushed pineapple and repeat the first step.
• whip 2, boxes of heavy whipping cream to which you’ve added a pinch of salt, some vanilla(1 tsp.) and some sugar sweetened to taste.
• frost the 2 layers with the heavy whipped cream.
• chill for about 4 hours or overnight.
• serve slices and get ready for the praise for the delicious treat.this is easy, delicious, and can be lethal for some.

DeputyHeadmistress of The common room surprises us with Meatloaf for a crowd. Meatloaf for a crowd with a Teriaky sauce and pork rinds in lieu of breadcrumb crumbs. Find out why!

Shawn Lea, of Everything And Nothing and Carnival of the Recipes organizer extraordinaire makes Pulled Pork Barbecue for a “slow cooked pork so tender it is falling away from the bone”.

triticale – the wheat / rye guy stops in a gas station, answers the call of the “junk food section” and after a chance encounter with a tastier than expected “cream cheese cake” prompted his wife to come up with Cream Cheese Pound Cake.

Next is Focaccia, which comes to us from Kicking Over My Traces. Focaccia is an Italian flat yeast-bread with herbs and a cheese topping and is also a great way to use up leftover mashed potatoes.

Riannan, of In the Headlights brings us Potato Dumplings. That’s a yummy treat, just don’t be afraid of getting every pot, pan and utensil in the kitchen dirty. Aren’t you glad you have a deal where the person who cooks doesn’t have to do the dishes? You do have such a deal in place, right?

A Weight Lifted treats us with Summer Stuffed Bell Peppers. A very colorful dish (when you use green, red and yellow peppers) and you can use tomatoes as well for some “Tomates farcies” (Stuffed Tomatoes)

Amy from MotherLoad: The MomAdvice Blog has a weekly feature called “Sunday Supper”, and as part of the series, she shares Chicken Tonight, a slow cooked Chicken Italiano.

Keewee of Keewee’s corner put her new 6 quart slow cooker to good use to minimize the time she spends in the kitchen during this hot weather. Check out her Cranberry Pork Roast.

Men in Aprons delights us with Camarones Del Diablo(Shrimp Diablo). Lots of garlic, black pepper and Hot Sauce for a spicy dish!

Joel, of Disease Proof brings us 2 healthy recipes with Quinoa (I must admit I had to look it up and will try it). Head over to Get Your Quinoa On.

Trent, a.k.a The Skinny Kid is making Jambalaya for this week’s edition of the Carnival of Recipes.

And to conclude this week’s Carnival, and to help quench your thirst from the hot weather, Baboon Pirate delivers on a number of Summertime Drinks. I think I’ll have a Tequila Sunrise soon! What will you have?

If you have a Home Business, or thinking of starting one, check out the first edition of the Carnival of Home Business.

Stay cool!

The next Carnival is going to be hosted by Men in Aprons. You can send recipes or links to recipe.carnival@gmail.com by noon CST on Saturday. If you wish to host a future Carnival send a message to the same address with the word host in the subject line and Shawn will help you. For a line-up of future Carnivals of the Recipes, visit our Carnival of the Recipes page on Blog Carnival. (You can also review all past Carnival of the Recipes there too.)

Thank you Shawn for being so helpful and creating this the Carninval of the Recipes! Thank you to everyone that submitted a recipe for edition 101!