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KINDLE KITCHEN #3: The place for recipes, sharing, caring, laughter, chat and fun!

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Initial post: Aug 5, 2013 9:27:37 AM PDT
We are a group of ladies and gents; some of us work, some have children, some don't. Some are grannies and some are grannies in training. We share our everyday lives, the good times and bad, and have become good friends.

We share recipes, review cookbooks, kitchen gadgets, ideas, and tell all about what's happening in our kitchens. A place for information and jokes, talk about our daily life, families and friends, favorite books, trips and the adventures in our lives.

Everyone is welcome! The only requirement is the love of great food and wonderful conversation with some friendship and encouragement tossed into the mix.

So, please pull up a chair, get comfortable, dig out those recipe cards, and join in the conversation. We hope you will enjoy your visit.

DISCLAIMER: This is a public forum and by posting your recipe, you are giving any and all forum members permission to use and copy.

*** For those of you new that are visiting the "Kindle Kitchen" for the first time, and would like to check out all the wonderful recipes from our previous thread before we moved to our new room, please click on the link below:

Posted on Aug 5, 2013 9:28:57 AM PDT
MB says:
I am here! Nice new room, bring on the recipes!

Posted on Aug 5, 2013 9:31:43 AM PDT
MB ... You were that last in Kitchen 2 and first in Kitchen 3. For this you definitely deserve a gold star. Thanks so much for always being a good friend in the "Kitchen". Now speaking about recipes ... beef, I would assume! :-)

In reply to an earlier post on Aug 5, 2013 9:32:04 AM PDT

Very nice words for the opening of your new kitchen #3 thread.

Everybody have a great time and remember to play nicely.

In reply to an earlier post on Aug 5, 2013 9:56:11 AM PDT
MB says:
Cool! Yes BEEF! I am cooking cubed steak tonight with green beans and elbow noodles!

Posted on Aug 5, 2013 9:57:41 AM PDT
Last edited by the author on Aug 5, 2013 9:58:25 AM PDT
Well, the new room has been opened, and it is now time for me to take out for the market. I need a few things in order to make the "Snickerdoodle Bread" today. I can smell the cinnamon baking now. Hubby is also requesting a "Pineapple Upside Down Cake" be in the baking plans today, too. Checking out and will return in a short.

MB ... Watch for the recipes!!!!!! :-)

In reply to an earlier post on Aug 5, 2013 10:02:29 AM PDT
MB says:
I got your back! Have fun food shopping!

Posted on Aug 5, 2013 10:10:53 AM PDT
Linny says:
I found you again! Nice to be here. Great people in this room.

Posted on Aug 5, 2013 11:20:33 AM PDT
Kat says:
Princess, the canning jars can be used for all sorts of things like different types of rice, dried beans, brown sugar. I use jars, vacuum seal canisters and recently got a big set of lock and lock, which stacks nicely. I use a lot of different types of rice, so I use a small piece of freezer tape and put a "W" for white rice, "J" for jasmine, "B" for brown, etc. I label my flours "W" for whole wheat, "AP" for all purpose, "B" for bread, etc. Just stick the piece of tape on the side of the container for easy viewing. It's easy to remove.

Posted on Aug 5, 2013 12:20:23 PM PDT
Fran says:
Congratulations on the new room. Can't wait to see more recipes.

Posted on Aug 5, 2013 12:20:36 PM PDT
MB says:
Princess! Thank you very much for my gift! It was the highlight of my day! You rock!

Posted on Aug 5, 2013 12:31:55 PM PDT
(Courtesy of Simple Beef)

1 pound lean ground beef
1 4 ounce can jalapenos, drained
1 teaspoon seasoned salt
1/2 teaspoon cumin
1 teaspoon chili powder
2 cups corn meal mix
1/4 cup vegetable oil
1-1/3 cups milk
1 egg
3/4 cup Colby jack cheese, shredded

1. Preheat the oven to 450 degrees.
2. Place beef in a medium frying pan. Brown meat. Drain the meat in a colander. Return it to the pan.
3. Add jalapenos and spices. Mix well. Remove from heat.
4. In a medium mixing bowl, add corn meal mix, oil and egg. Beat well until the corn meal is no longer dry.
5. Once the meat has cooled down some, mix in the cheese (you just want the meat cool enough that the cheese doesn't melt). Stir together.
6. Spray mini muffin pans with nonstick cooking spray.
7. Place a 1 teaspoon of cornbread mix into the muffin tins. It should be about 1/3 full. Next add 1 tablespoon of meat mixture, almost fill it all the way. Finally, top with another teaspoon or so of cornbread (just enough to fill the muffin cup).
8. Bake until set and starting to brown (about 7 minutes).
9. Let cool for 5 minutes. Slide a knife around the sides to remove the muffins.
10. Serve, Eat and Enjoy!

In reply to an earlier post on Aug 5, 2013 12:32:56 PM PDT
MB ... Ms. "Gold Star" of the day - you are most welcome!!!!!!!!!!!

In reply to an earlier post on Aug 5, 2013 12:34:03 PM PDT
Fran ... Hi there, and so nice to hear from you. Yes, recipe, chat and fun will get going once everyone finds us. :-)

You have a wonderful day!!

Posted on Aug 5, 2013 12:48:46 PM PDT
How about a new poke cake recipe ... I love poke cakes, but didn't think I would ever find a recipe for one using Red Velvet cake mix, and here it is!


Duncan Hines Red Velvet Cake Mix (18.25 ounce)
2 boxes of Jell-O Cheese Cake Instant Pudding (Regular works best in this recipe)
1/2 cups white chocolate, chopped
16 ounce Cool Whip

1. Bake cake according to box direction in a 9×13 pan.
2. Cool cake and poke holes (End of a wooden spoon works great).
3. Make pudding according to package directions. Make it right before you are ready to fill the holes in the cake because you don't want it to thicken up too much. Spoon the pudding into the holes.
4. Ice with the remaining pudding.
5. Place in refrigerator to let it set up.
6. Ice with cool whip.
7. Sprinkle with pieces of white chocolate.
8. Cut and serve.
9. Keep any leftovers in the refrigerator.

Posted on Aug 5, 2013 1:31:41 PM PDT
Avid Reader says:
Happy New Kitchen to all of us...Now I have something new to announce. We have been making trips to MD Anderson in Houston and staying with our older son and his wife. We will be back in a couple of weeks to stay for two months. DIL was just too excited to wait for me to find a surprise she had for me. She is such a blessing to so many.

For the guest bedroom a brand new tile shower where the tub use to be. She did some remodeling in her kitchen and living room a couple of years ago so she called the man who did that job for her and he came last week. It is all finished except for the doors. It is really nice and so pretty. She worked in some patterned marble squares for the walls. This man is a real craftsman. D H didn't come in until later and he went in the bathroom then came to me and said, "Did you see what she did for you?"

In reply to an earlier post on Aug 5, 2013 2:00:22 PM PDT
Linny says:
Avid Reader, what a wonderful surprise. God bless her, so thoughtful to try and make your stay even more comfortable.

Posted on Aug 5, 2013 2:24:17 PM PDT
Avid ... I am so happy for you, and I know that you must have been so thrilled to see the bathroom. What a wonderful daughter-in-law you have. And, to do this, you know that she loves you very much. How wonderful it will be for you to use the shower ... what a blessing!

Posted on Aug 5, 2013 2:58:32 PM PDT
Would anyone be interested in any Paleo recipes? I am stuck on the subject but I have tried a few that are very palatable. If no one or hardly so are interested, I won't take up the space.

I do so enjoy just checking in with all of you on what it happening though.

Posted on Aug 5, 2013 3:10:01 PM PDT
(From Little Bitty Kitchen)

Summer calls for LEMON flavored anything! So Delicious, and they just melt in your mouth and the flavor is light and sweet.

1/2 cup butter (one stick)
1 cup sugar
1 egg
1/2 teaspoon vanilla
1 teaspoon lemon zest
1-1/2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1-1/2 cups all-purpose flour
1/2 cup powdered sugar

1. Preheat oven to 350 degrees.
2. Cream butter and sugar in a large bowl.
3. Add egg, vanilla, lemon juice and lemon zest.
4. Stir in flour, salt, baking powder and baking soda.
5. Take a spoonful and roll in powdered sugar, coating all sides.
6. Place 2-3 inches apart on a greased baking pan.
7. Bake for 9 minutes, dust with extra powdered sugar and cool for 5 minutes before serving.

In reply to an earlier post on Aug 5, 2013 3:13:28 PM PDT
Deb ... Post the Paleo recipes, please. I'm sure their will be someone that might want to try one of your good recipes that you post. We love a variety of different recipes to include diet, diabetic, light, Weight Watchers', etc. Oh, and did I forget "fat"? :-)

I was beginning to think it was about time for you to check-in. I always look forward to hearing from you!!!!!

Posted on Aug 5, 2013 5:42:05 PM PDT
Good Evening All,

Kind of a lazy day here (for me). Princess, on the other hand, spent a lot of time on a very yummy desert that she made today after we returned from the market with a few items we needed. I'll let her tell you about today's baking. I'll only say that it was a ***** keeper.

Well, I'm going to sign off for the evening. Hope to get in some TV watching and some reading.

Nite All.

Posted on Aug 5, 2013 5:48:27 PM PDT
Last edited by the author on Aug 5, 2013 6:01:27 PM PDT
A few days ago, I posted a "Snickerdoodle Bread" recipe that I found and wanted to bake. Finally this afternoon, I did and it is really delicious. I followed the recipe exact. I did use Vietnamese cinnamon. The recipe reads that you will get 5 mini-loaves, but I got 6 very nice sized mini loaves that were just perfect. The recipe reads that baking time is 35-40 minutes at 350 degrees, and could take as long as 50 minutes by the baker at the website where I found the recipe. Mine was perfect in 35 minutes. This recipe will definitely be a keeper at our house.


ETA: For those of you that might have missed the recipe in "Kindle Kitchen #2", I am reposting:

(Courtesy of Barb at Making Memories with Your Kids)

Barb says ... This bread combines the cinnamon-y goodness of a Snickerdoodle cookie and Hershey's Cinnamon Chips (my favorite!) and puts them in a moist, sweet, and buttery bread. And the crispy cinnamon and sugar topping sends this over the top. Thank goodness the recipe makes 5 mini loaves because I think I could eat an entire loaf in a sitting. It is delicious!!!!!!

3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 cup butter, softened
2 cup sugar
4 eggs
2 teaspoons vanilla
1 cup sour cream
1-1/2 cup cinnamon chips (1 package Hershey's)
2 tablespoons sugar
2 teaspoons cinnamon

1. Preheat oven to 350 degrees. Spray the bottom of five mini loaf pans (5-3/4 x 3-1/4 x 2-1/4) with cooking spray with flour.
2. In a medium bowl, whisk together 3 cups flour, baking powder, salt and cinnamon. Set aside.
3. In a large mixing bowl, cream together butter and 2 cups sugar, until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add vanilla and sour cream and mix to combine. Add flour mixture and mix just until combine. Do not over mix.
4. Stir the cinnamon chips into batter.
5. Spoon batter into greased pans (Don't fill more than 2/3 full.)
6. Combine 2 tablespoons sugar and 2 teaspoons cinnamon and sprinkle over the top of the batter in the pans.
7. Bake for 35 to 40 minutes until a toothpick inserted into a crack in the center of the loaf comes out clean. Barb baked her for almost 50 minutes before the toothpick came out clean.
8. Remove from oven and let cool 10 minutes before removing from pan. Remove from pan and let cool completely before serving.

Posted on Aug 5, 2013 5:52:12 PM PDT
Lavender Update: Today my culinary lavender finally arrived around 5:30 p.m. The package fragrance is beautiful, and maybe tomorrow I will get a chance to bake some lavender sugar cookies. I'm really looking forward to baking with the lavender, and have quite a few recipes already tagged to try in the Lavender cookbook that came a few days ago.

Posted on Aug 6, 2013 2:48:12 AM PDT
F. Lentz says:
Butterfinger Pie

1 graham cracker pie crust
8 oz cream cheese, softened
12oz cool whip, thawed
7 (2.1 oz) Butterfinger candy bars, crushed

Combine softened cream cheese, cool whip and 6 crushed Butterfingers.
Spoon into prepared graham cracker crust. Top with remaining crushed
Butterfinger. Chill at least 4 hours. Recipe Source: Plain Chicken
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Initial post:  Aug 5, 2013
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