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I made peppermint bark with a layer of semi-sweet chocolate with crushed candy canes, let that cool, and then added a layer of white chocolate with crushed candy canes, let that cool. Today it's very hard to cut and the different chocolates won't stay together. Should I have not let it set...

I can't wait to get more chard to try all these yummy ideas. Thanks so much everyone!

Green chili stew, that sounds good...everyone is invited as soon as I can find a good recipe! Tasted the end of one, it's pretty mild. I'm sure flavor will be better with roasting.

Wow, that really sounds good...would have never thought that up in a million years. I'm dying for my garden tomatoes, but probably won't get any until July. Growing season starts pretty late here in northern Utah. I love love love garden tomato sandwiches on homeade white bread, real mayo...

I received some green chilies....not sure what kind they are. Looked on the internet, and they look like Hatch green chilies. If I roast and peel, then dice them, are these comparable to the small cans of diced green chiles by Ortega? I love those, so I'm hoping these are the right kind. I'm...

MMM...these all sound so good! I didnt get back to my computer until late tonight, so I just decided to wing it. I had rainbow chard, and I cooked it with mushrooms, onions, garlic, sauteed in oil with small chicken breast chunks, then mixed with brown rice. It was lovely, I can't wait to...

I'm loving my co-op basket, because I am getting veggies I've never cooked before. The artichokes I had were a success. Now I've got swiss chard. I assume you can cook it like spinach, but was wondering if there are any TNT recipes you can share with me.

Well, I ended up steaming them on top of the stove with salt and pepper. I did cut them in half first. I served them with melted butter in the cavity where the choke was and sprinkled with fresh grated parmesan cheese. The kids liked them, I liked them, my husband was kind of "eh". These...

I will say I worked them, but only to a degree, I just lightly pulsed the ingredients to get them to come together. But it sounds like I should have kneaded them a few times after that, according to other posters. And, now I'm confused about the baking powder/baking soda thing. Since it had...

Thanks so much for all the ideas and taking the time to put in some details for me!:smile: Is it easier to remove the choke before or after cooking? Also, I have a family of 5 and 3 artichokes. I will be halving them...should I do that before or after cooking? Thanks again!

How many tomatoes for your recipe?

I have never cooked or eaten a fresh artichoke. I have had canned hearts in a dip, but that's it. Hard to really tell what they taste like in a dip. I got 3 medium/small ones in my co-op basket this week. What's the best way to cook these? I do have an electric pressure cooker to speed...

We usually don't have leftovers either, but I cut up a whole box from Costco because we were all craving them. You know how they are kind of limp and extra soft the next day after they've been mascerated with sugar. Shortcake sounds perfect for it! Thanks for all the wonderful ideas everyone!

Thanks for this advice! I guess I went too far the other direction when trying not to overwork them. I didn't knead at all. Just dumped the dough and patted out to an inch thick. Does anyone know how bubbly baking powder should be when you test it?

Other than putting these in a smoothie, do you have any ideas?

I am sorry, I corrected my original post. There was 2/3 cup crisco in the recipe. I used my kitchen aide to cut in the shortening, then just pulsed it when I added the milk. It was very sticky, but I didn't add more flour except to roll it out. Texture was great. I just want TALL biscuits!! I've...

Hmmm, my shortening was room temp, but I wouldn't think that would affect rising. I wonder.

They taste just fine. No problem there. I am at 5000 ft. altitude. The texture came out perfect in my opinion. I refrained from working them at all. Dumped the dough on a floured counter and just patted it out with my hands.

I usually have door stops for biscuits. I've worked on it and tonight I ended up with very light, soft biscuits. I CAREFULLY spooned flour into the cup and leveled it off with a knife. Usually I just scoop and shake to even it out, and I think I was getting too much flour in the recipe. The...

I have pork spare ribs to cook tomorrow. I'm going to dry rub them and let them sit in the fridge overnight, then cook in oven at 275 for about 4 hours. I know this is typical for baby back ribs...are spare ribs any different? Do they need longer cooking time?

I'll try that. This is the recipe I used: Ingredients 2 1/2 cups warm milk 4 teaspoons active dry yeast 1/2 cup sugar 2 eggs 1/2 cup butter, softened 2 teaspoons salt 7 cups all-purpose flour, or as needed 1/2 cup butter, melted Directions Pour milk into a large mixing bowl, and sprinkle...

As a child I remember my mom using Underwood deviled ham once in a while, but more often my parents would just grind up leftover roast beef or ham and add miracle whip, pickles and onion to it and spread on homemade bread. They would also do it with Spam. I grew up eating Spam and still enjoy...

I remember the first time my mom put granny smith apples on our turkey sandwiches, I thought she was nuts! It turned out to be delicious though! I think apples and peanut butter would be great.

That sounds delicious! What does TNT stand for?

I did bake them after the final rise. Dough rose 3 times (seems like too many to me, but that was the recipe), stored it overnight, let it warm up just a touch, formed the rolls, let them rise and then baked.