Dusk Dusk
Selective Sensualist suggested we start a recipe-swap thread, so here's my first addition:

Chocolate-Chocolate Chip cookies (regular, mint, or orange):
2 1/4 cups all purpose flour
1/2 cup cocoa
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) softened butter
1/4 cup granulated sugar
3/4 cup light brown sugar
1 tsp vanilla extract
2 eggs
2 cups (12 oz) chocolate chips
optional - 1 cup chopped nuts

For mint, substitute 2 tsp peppermint extract for the vanilla extract.
For orange, substitute 4 tsp orange extract for the vanilla extract, and add the zest of 1 to 1.5 oranges.

1. Heat oven to 375 F
2. Stir dry ingredients (flour, cocoa, baking soda, salt) together in one bowl. Beat butter, gran. sugar, brown sugar, and extract (plus zest if orange) in another bowl until creamy. Add eggs, beat well. Gradually add dry mixture to the wet ingredients, beating until blended. Stir in chocolate chips (and nuts if desired).
3. Drop rounded teaspoons onto ungreased cookie sheet, bake 8 to 10 minutes.

My tip is to take them out around 8 minutes for soft, gooey cookies. They will continue to cook slightly after removing them from the oven.

What coveted recipes do you all have to gift upon the world?
  • Save 70% On 3 Item Set
  • Buy 1 Toy, Get 2 FREE
  • Sexy Treats For Her! Gorgeous Gift Set For $60
  • The Complete Lovers Kit! Expert Couples Gift Set For $60
  • Spoil Him! Luxury Gift Set for Men For $60
  • 1
  • 2
  • 3
  • 4
  • 5
All promotions
Originally posted by Dusk
Selective Sensualist suggested we start a recipe-swap thread, so here's my first addition:

Chocolate-Chocolate Chip cookies (regular, mint, or orange):
2 1/4 cups all purpose flour
1/2 cup cocoa
1 tsp baking soda
1/2 tsp ...
Basil Crab Cakes

1 Pound of Butter---Real is best!
1 Cup onion chopped fine
1 1/2 Cups of celery chopped fine
Saute Onions and Celery until translucent, do not brown or caramelize!

Add 3 cups of bread crumbs, have extra to add to the mix if it seems to be needed!
Cool this mixture until room temperature!

Rinse and squeeze 2 1/2 pounds of crab, Chop course!

1 1/2 to 2 Cups Heavy Cream
4 to 6 eggs
1 1/2 Bunch of Basil Chopped fine! Fresh is best!
1 Tbls. Ground Mustard

Add and mix all of the above ingredients in a large mixing bowl!

Form cakes to desired size, pan fry with clarified butter or butter spray will work!

I think this is a great idea, we see food now being what it should be, sensual and works of art! I would love to help if you have questions about the Crab Cakes, as far as presentation to the table or for a dinner party!! Of course any questions that you may have about them! Enjoy!
wetone123 wetone123
This is one of my VERY favorite treats! I hope you enjoy them too!
They're so delicious and easy to make...
I personally leave off the white chocolate...but it does make them look prettier.

This recipe is not limited to strawberries, you can use all kinds of fruit. I have used bananas, orange sections and maraschino cherries on toothpicks!
Try your own favorite fruits!

Chocolate Covered Strawberries

Prep Time: 20 min Inactive Prep Time: 30 min


1 pound chocolate covered strawberries
6 ounces semisweet chocolate, chopped
3 ounces white chocolate, chopped
1 pound strawberries with stems (about 20), washed and dried very well


Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.

Set the strawberries aside until the chocolate sets, about 30 minutes.
wetone123 wetone123
This is one of my favorite sandwiches. It's definately not your same ol' plain sandwich! If you can, enjoy it with a cup of seafood gumbo. You'll think you're in the big easy!

Muffaletta: A Taste of New Orleans

A whole mufaletta is served on round loaf of bread about eight inches in diameter and two inches tall. Good for couples as it is big enough to share.

The key ingredient is the Olive Mix. The recipe is below.
Ideally you want to make the sandwich an hour or two before eating it so the juices from the olive mix can soak into the bread, which makes this a perfect picnic sandwich.

Prep Time: 10 minutes
Total Time: 10 minutes
•1 loaf Mufaletta bread (or Italian bread)
•1 cup olive mix
•1/4 lb sliced ham
•1/4 lb sliced mortadella
•1/4 lb sliced Genoa salami
•1/4 lb sliced provolone
•1/4 lb sliced mozzarella

1. Cut bread in half horizontally.

2. Spread half with olive mix then layer on meats and cheeses.

3. Cover with top. (Note: Ideally the sandwich should be made an hour or more in advance and then tightly wrapped in plastic wrap to enable juices to soak bread.)

4. Slice into quarters and serve.

Note: I've made small versions of these on slices of baguette as an appetizer or hors d'oeuvre.
---------------------- ---------------------- ---------------------- --
This is the Olive Salad you spread onto the bread

Muffaletta Olive Salad: Intense, Outstanding

Prep Time: 15 minutes

Total Time: 15 minutes

•3/4 cup pimento-stuffed olives
•1/4 cup pitted Kalamata olives
•1/4 cup giardiniera (Italian pickled vegetables)
•2 lg. pepperoncini
•3 - 4 pickled onions (optional as there will be some in the giardiniera)
•2 Tbsp. capers (optional)
•1 md. clove garlic, chopped
•1 tsp. dried oregano
•A couple of grinds of blackpepper
•2 tsp. fresh lemon juice
•2 Tbsp. olive oil


1. Drain all ingredients.

2. Place all ingredients in a food processor and pulse until coarsely chopped.

3. Refrigerate overnight.
wetone123 wetone123

This recipe is both simple and tasty as a side dish

Talk about a hot potato dish. This Greek recipe puts a mouth-watering spin on simple yet scrumptious roasted potatoes. It's a satisfying side when you're short on time... and ingredients.


4-5 medium potatoes, cubed
1 tbsp. olive oil
1 tbsp. butter, melted
1-2 tbsp. Greek seasoning
Dash garlic seasoning


Preheat oven to 350 degrees. Toss potatoes with remaining ingredients. Bake in 9x13 inch casserole dish for 30-40 minutes, turning occasionally, until golden.

Ready in 40 min
wetone123 wetone123
Beer Can Chicken

This easy peasy recipe is one part meal, one part party trick. It calls for a whole bird, a few spices and a half can of beer. You simply mix the spices in with the beer, seat the chicken on the beer can, and pop it on the grill, simultaneously amusing and nourishing your guests.


1 whole chicken
1 tsp of sugar
1 tsp of salt
1 ½ tsp of paprika
1 tsp of ground black pepper
½ tsp of onion powder
½ tsp of garlic powder
½ tsp of cayenne pepper
beer can stand/beer can


Heat the grill to medium high heat.
In a small bowl, combine sugar, salt, paprika, ground black pepper, onion powder, garlic powder, and cayenne pepper.

Rub the outside and inside cavity of the chicken with the spices.
Tuck the wing tips under.

Fill a beer can stand with 1/2 a can of beer, or use a 1/2 filled beer can.
Holding the chicken upright, slide it over the stand/can so it fits inside the cavity.

Cook with the grill closed for 1 hour and 15 minutes.
Dusk Dusk
Oooh, thanks for all of the recipes! I look forward to making some of these in my kitchen next year.
wetone123 wetone123
Buttermilk Baked Chicken

Prep Time: 15 min Inactive
Prep Time: 12 hr
Cook Time: 45 min Level:
Serves: 4 servings

2 cups buttermilk
Juice of 1/2 lemon
1 tablespoon hot sauce
1/2 yellow onion, sliced
5 sprigs fresh thyme
3 cloves garlic, smashed
salt and freshly ground black pepper
1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry
2 cups crushed corn flakes
3/4 cup grated Parmesan cheese
2 teaspoons chopped fresh thyme


Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.

Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.

Preheat oven to 400 degrees. Fit a sheet tray with a wire rack and spray with non stick cooking spray

Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.

Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.

Cook's Note: Remove the skin to save calories. Soaking chicken in buttermilk leaves the chicken incredibly moist with a delicious flavor.
wetone123 wetone123
Classic Mashed Potatoes

Prep Time: 15 min-- Cook Time: 13 min Level:Easy
Serves: 4 to 6 servings


3 pounds boiling potatoes, such as Yukon Gold
1 1/2 cups whole milk
6 tablespoons unsalted butter
1/2 cup sour cream
1/2 teaspoon freshly ground black pepper


Peel the potatoes, cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot.

Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.

Using a hand held mixer, break the potatoes up and at low speed slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and whisk to combine. Serve hot
wetone123 wetone123
Popeyes Famous Cajun Gravy

Prep Time: 10 mins Total Time: 40 mins Yield: 3 cups gravy

"Copy cat recipe of Popeye's cajun gravy recipe. It even has the tiny little bits of meat that the original has!


1 1/2 tablespoons vegetable oil
2 chicken gizzards
2 1/2 tablespoons minced green bell peppers
1/4 cup ground beef
1/4 cup ground pork, plus 2 tablespoons ground pork
14 ounces chicken broth
2 tablespoons cornstarch
1 tablespoon flour
2 teaspoons milk
2 teaspoons distilled white vinegar
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried parsley flakes


Heat 1 tablespoon vegetable oil in a large saucepan.
Saute chicken gizzard in the oil for 4 to 5 minutes until cooked.
Remove gizzard from the pan and finely mince.
Combine ground beef and ground pork in a small bowl.
Smash the meat together with your hands until it's well-mixed.
Add bell pepper to the saucepan and saute it for 1 minute.
Add the ground beef and ground pork to the pan and cook it until it's brown.
Use a potato masher to smash meat into tiny pieces as it browns.
Add water and beef broth to the pan.
Immediately whisk in cornstarch and flour.
Add remaining ingredients and bring the mixture to a boil.
Reduce heat and simmer gravy for 30 to 35 minutes or until thick.
wetone123 wetone123
Louisiana Dirty Rice

1/2 lb chicken gizzards
1 1/4 cups canned chicken broth
1 cup water
2 slices bacon
1 large green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium onion, chopped ( about 1 1/4 cups)
1 cup chopped scallions ( green onions, about 5 medium)
2 medium carrots, chopped ( about 1 cup)
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper ( ground red pepper)
1 cup raw rice
2 tablespoons butter
1/2 lb chicken livers


1. In a medium saucepan, bring the gizzards, chicken broth, and water to a boil. Reduce the heat to medium-low, cover, and simmer until the gizzards are tender, about 45 minutes. Reserving the broth, remove the gizzards, and when they are cool enough to handle, mince them and set them aside.

2. In a Dutch oven or flameproof casserole, cook the bacon over medium heat until crisp, about 10 minutes. Reserving the fat in the pan, drain the bacon on paper towels; crumble and set aside.

3. In the bacon fat, saute the gizzards over medium heat until browned, about 5 minutes.

4. Add the green and red bell peppers, the onion, scallions, carrots, parsley, garlic, salt, pepper, and cayenne. Cook over medium heat until vegetables have softened, about 5 minutes.

5. Add the rice and reserved broth. Increase the heat to medium-high and bring to a boil. Stir once, reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 to 20 minutes.

6. Meanwhile, in a medium skillet, melt the butter over medium heat. Add the chicken livers and saute until firm, about 5 minutes. Let the livers cool slightly, then coarsely chop them. Toss the chicken livers and bacon with the rice.

7. Cover and let sit for 10 minutes before serving.
Total posts: 11
Unique posters: 3