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Created Apr 24, 2011












I love food! Who doesn't? We each have our favorite foods & favorite recipes. Let's share!!


1. Make a palette based on food items; breakfast, lunch, dinner, snacks, beverages, desserts, etc

2. Include a recipe

3. Include a TAG (RPF) on your palette, color, pattern to link your creation to this group & remember to click the Recipe Palette Fun box before saving!

4. You're welcome to add your creation to the Discussion threads


Showing 41 - 60 of 67 Comments




Rainbow Orange Jello Wedges

wash 9 oranges and cut them in half. Scoop them out, or use a juicer; keeping the rind to pour jello into.

choose six different flavors of gelatin and fix according to box instructions, pour prepared gelatin liquid into orange rinds that have been placed into a metal muffin pan.

9 oranges makes 18 muffin cups - 3 cups per color. refrigerate left over gelatin in your choice of containers or make more muffin (orange) cups.

Refrigerate at least 4 hours or overnight (best). Jello needs to be Firmly set!

In the end when jello is perfectly set, slice each orange cup into three or four wedges (with a very sharp knife).



Cherry & Apricot Cobbler


* 2 pounds fresh Bing cherries, pitted, or two 1-pound bags frozen sweet cherries, thawed, drained
* 2 pounds apricots, halved, pitted
* 1 cup sugar
* 3 tablespoons cornstarch
* 1 teaspoon almond extract


* 2 1/2 cups all purpose flour
* 1/2 cup plus 1 tablespoon sugar
* 1 1/2 teaspoons baking powder
* 3/4 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
* 3/4 cup chilled buttermilk
* 3/4 cup chilled whipping cream

* Whipped cream or vanilla ice cream

For filling:

Preheat oven to 400°F. Toss all ingredients in large bowl to blend. Transfer to 13 x 9 x 2-inch glass baking dish. Bake until filling is hot and begins to bubble at edges, about 35 minutes. Reduce oven temperature to 375°F.

Meanwhile, prepare topping:

Whisk flour, 1/2 cup sugar and next 3 ingredients in another large bowl to blend. Add butter; rub in with fingertips until mixture resembles coarse meal. Slowly add buttermilk and cream, tossing with fork until dough comes together.

Drop dough by rounded tablespoonfuls over hot filling to cover. Sprinkle with remaining 1 tablespoon sugar. Continue to bake cobbler until topping is golden and tester inserted into center of topping comes out clean, about 40 minutes. Cool 15 minutes. Serve cobbler warm with whipped cream or ice cream.

Recipe here:

and here:

here's our cobbler LINDA for that fab. "Shrimp on the Barbie" !! ♥


you may do as you wish ♥
thank you for the Dessert entry!! :)


See description for recipe




The Lady and Sons Peach Cobbler


1/2 cup (1 stick) butter
3/4 cup sugar
3/4 cup self-rising flour
1 cup milk
1 (28-ounce) can sliced peaches in heavy syrup, un-drained (use fresh peaches if available; see note*)
Cinnamon, for sprinkling, optional
Vanilla ice cream or fresh whipped cream, for serving


*If they are available, by all means use fresh peaches. In a saucepan, mix 2 cups fresh peach slices with one cup sugar and one cup water. Bring the mixture to a boil and then simmer for about 10 minutes. Stir often, making sure the sugar is completely dissolved. Substitute this for the canned peaches.

*Cook's Note: The most important part of this dish is not stirring the mixture.

Preheat oven to 350 degrees F.

Put butter in a 13 by 9 by 2-inch baking dish and place in the oven to melt. Stir sugar and flour together and mix well. Slowly add milk and continue stirring to prevent the batter from lumping.

Being careful not to burn yourself, remove hot baking dish containing melted butter from oven; pour batter directly over butter in baking dish. Do not stir.

Spoon fruit on top of batter, then gently pour syrup on top. Do not stir. Sprinkle cinnamon on top of batter, if using. (The most important part of this dish is not stirring the mixture at this point in the recipe.)

Bake for 30 to 45 minutes or until golden brown. Your batter will rise above your fruit, producing the most wonderful of crusts. Serve warm with vanilla ice cream or fresh whipped cream.


click on Color to see recipe! ♥



Iced Pumpkin Cookies Recipe


2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves (**feel free to substitute 3 tsp. pumpkin pie spice instead of the cinnamon, nutmeg and cloves**)
1/2 teaspoon salt
1 stick (1/2 cup) butter, softened
1 cup white sugar
1/2 cup brown sugar
1 1/4 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
4 oz. cream cheese (I used 1/3 less fat)
3/4 cup powdered sugar


Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and sugars. Add pumpkin, egg, and vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by heaping tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then frost or drizzle with cream cheese frosting.

To Make Frosting:

With an electric mixer, combine confectioners’ sugar, and cream cheese until smooth and creamy. Feel free to add in an extra teaspoon of cinnamon or pumpkin pie spice for flavor! Then you can either frost cookies with a knife, or drizzle with the help of a pastry bag and tip. (Or if you do not have a pastry bag, just fill a Ziplock bag with the frosting, squeeze out the extra air, seal, and then use scissors to snip a tiny hole in one corner, and squeeze carefully onto cookies.)

recipe here:


Marbled Lemon-Blueberry Butter Cake

Gelato Sundae Bar

Lemon Ice-cream sandwiches with blueberry compote

Orange Julius

Sweet Pumpkin Snowballs

Green Tea Ice-cream

(The recipes are in the palettes / patterns)


Oh my ... it came to an end! NO!!!!!!!! hahaha
I enjoyed those Jolene, thank you so much ♥
This is exactly what this group is to be about -
recipes inside a palette, color and/or pattern!!
Wonderful. I am so glad you posted :)



(i kinda messed it all up earlier and it posted without any colors... this is the corrected, colorful one!)




Chocolate Chunk Candy Cane Cheesecake
YIELD: 12 servings


1 1/2 cups chocolate wafer cookie crumbs (about 32 cookies)
1/4 cup butter, melted
2 tablespoons sugar
4 (8-oz.) packages cream cheese, softened
1 (14-oz.) can sweetened condensed milk
1/3 cup whipping cream
1/4 cup sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
3 large eggs
1 1/2 cups semisweet chocolate chunks
1/2 cup coarsely crushed hard peppermint candies (about 18 candies)
3/4 cup whipping cream
1 1/2 cups semisweet chocolate morsels
Garnishes: 65 soft peppermint sticks (5 small bags), broken, and peppermint bark


Combine first 3 ingredients; stir well. Press mixture firmly on bottom of a lightly greased 9" springform pan. Bake at 325° for 14 minutes; let cool.

Beat cream cheese at medium-high speed with an electric mixer until creamy. Gradually add sweetened condensed milk, beating just until blended. Add 1/3 cup whipping cream and next 3 ingredients, beating just until blended. Add eggs, 1 at a time, beating just until yellow disappears. Stir in chocolate chunks and crushed candies.

Pour batter into baked crust. Bake at 325° for 52 to 55 minutes or until edges are set and center is almost set. Turn off oven. Immediately run a knife around edge of pan, releasing sides. With oven door slightly open, let cheesecake stand in oven 1 hour. Remove from oven; cool completely on a wire rack. Cover and chill 8 hours. Remove sides and bottom of pan; place cheesecake on a serving plate.

Pour 3/4 cup whipping cream into a microwave-safe bowl. Microwave at HIGH 1 minute or until hot. Add 1 1/2 cups semisweet morsels; stir until chocolate melts and mixture is smooth. Pour ganache over chilled cheesecake, allowing ganache to spill over edges of cheesecake; smooth ganache with an offset spatula. Let stand 10 minutes before garnishing. Store in refrigerator.

Recipe here:

Oxmoor House MAY 2008



Minty Ice Cream Shamrocks
Taste of Home Recipe


6 tablespoons butter, softened
3/4 cup sugar
1 egg
1-1/2 teaspoons milk
3/4 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1/4 cup baking cocoa
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1-1/2 to 2 cups mint chocolate chip ice cream, softened


In a small bowl, cream butter and sugar. Add egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture just until blended. Divide dough into two portions; flatten. Wrap in plastic wrap and refrigerate for 1 hour or until firm.
On a lightly floured surface, roll out dough to 1/8- to 1/4-in. thickness. Cut with a floured 3-in. shamrock cookie cutter. Place 2 in. apart on parchment paper-lined baking sheets. Prick with a fork if desired.
Bake at 350° for 7-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely.
Spread 1/4 to 1/3 cup ice cream over the bottom of six cookies; top with remaining cookies. Wrap individually in plastic wrap; freeze. May be frozen for up to 2 months. Yield: 6 servings.

recipe here:




Basic White Cupcakes
(2 dozen)


1 (18.25-oz.) package white cake mix with pudding
1 1/4 cups buttermilk
1/4 cup butter, melted
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Vegetable cooking spray


1. Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape bowl as needed.

2. Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter evenly into baking cups, filling each two-thirds full.

3. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and cool 1 hour or until completely cool.

Coconut Cupcakes: Prepare Basic White Cupcakes as directed. Spread evenly with Coconut Buttercream, and sprinkle with sweetened flaked coconut.

Southern Living MARCH 2007
Recipe here:



Berry Berry Cool Pie
recipe adapted from,

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk, minus 1/3 cup
1/2 teaspoon fresh lemon zest
Juice from one lemon
1/2 teaspoon pure almond extract
1 1/2 to 2 cups assorted fresh berries (I used blueberries and strawberries)
1 (8 oz.) container frozen whipped topping, thawed
1 (6 oz.) Keebler® Ready Crust ® Graham Pie Crust


1. Mix together sweetened condensed milk, almond extract, lemon zest and lemon juice in large bowl until blended. Stir in berries. Fold in whipped topping. Spoon into crust.

2. Freeze (or Refrigerate) 5 hours or until set. If frozen, let stand 30 to 40 minutes before serving. Garnish with additional berries and mint leaves if desired.

recipe here:



Seafarers' Cherries Jubilee

1 (15-oz.) can pitted Bing cherries in syrup
1 (14.5-oz.) can pitted tart cherries in water
2 tablespoons cornstarch
1/4 cup sugar
1/2 teaspoon ground allspice
1/4 cup black raspberry liqueur
1/4 cup brandy
6 tablespoons chocolate liqueur
1 qt. vanilla ice cream $
12 chocolate fudge cream-filled rolled wafers


1. Combine cherries in a heavy non-aluminum 3-qt. saucepan; reserve 6 Tbsp. syrup. Stir together cornstarch and reserved syrup.
2. Stir together sugar and allspice; add to cherries, and bring to a boil over medium heat. Reduce heat to low; add cornstarch mixture, and cook, stirring constantly, 2 to 3 minutes or until mixture is thickened and slightly clear. Remove from heat. Stir in raspberry liqueur and brandy; return to heat, and cook over medium heat, stirring constantly, 1 minute.
3. Place 1 Tbsp. chocolate liqueur in each of 6 (6-oz.) serving dishes, and top with ice cream. Pour cherry mixture over ice cream in each dish, and serve with chocolate wafers.
Note: For testing purposes only, we used Chambord Black Raspberry Liqueur, Godiva Original Chocolate Liqueur, and Pepperidge Farm Chocolate Fudge Crème-Filled Pirouette Rolled Wafers.

Tanya Morris, Mitchellville, Maryland, Southern Living
MAY 2009


Raspberry Sorbet
Adapted from Saveur


1-1/2 cups sugar
2 cups water
1 tsp vanilla extract
5 cups fresh raspberries
2 tbsp fresh lemon juice

- In a medium saucepan, bring the sugar and water to a boil, stirring constantly until all of the sugar is dissolved
- Allow mixture to simmer, without stirring, for about 5 minutes to make a syrup
- Pour syrup into a bowl, stir in the vanilla, and chill in the freezer for about 15 minutes
- Puree the raspberries with the syrup in a blender or food processor until food
- Pour mixture through a fine sieve, using the back of a spoon to apply pressure, and discard the seeds
- Stir lemon juice into the puree and pour into ice cream maker
- Freeze according to manufacturer's instructions, about 25to 30 minutes, until sorbet has hardened but is still slightly slushy
- Transfer sorbet to a freezable container and freeze for about 1 hour before serving

Recipe yields approximately 2 pints

Recipe found here.

Another fabulous sorbet recipe here!!!



I made nom-noms for you :)



Biscuit layer
- 1 pack (~200 g) butter biscuit
- 0.5 cup unsalted butter
- 2 tablespoons sugar
- 1-2 chocolate bar (~80 g)

Smash the biscuits. You can either use a crusher or a mortar, but if you have neither you can put the biscuits in a thicker nylon bag and smash them with a rolling pin.

Boil some water in pot. Place a smaller pot on top the other, so its bottom will be heated by the steam produced by the water. Put the chocolate in the smaller pot and melt it completely. Take it off the stove and put the butter in the chocolate. Mix them completely.

Put the biscuits, the sugar and the melted chocolate and butter in a bowl and mix them.

Preheat the over to 300 F (~150 C). Cover the bottom of your cake mould with baking paper. Put away 1/3 of the biscuit mix, and put the rest into the mould. Press it down a little to make the dough stick together. Bake it for 30-35 minutes on 280 F (~140 C).

Strawberry jelly & creamed Mascarpone filling

- 2 cups cream
- 1 lb strawberries
- confectioner's sugar to taste
- 2 small packages of gelatine (may be instant)
- 1 cup Mascarpone
- vanilla extract

Mush the strawberries in a blender. Add one pack of gelatine (follow instructions of the package!) and the confectioner's sugar. Mix them well.

Whip the cream and add the gelatine and Mascarpone (add some sugar if the cream is not sweet enough). Stir in some vanilla extract too. When the cream is stiff enough stir in the remaining biscuit mix with a spoon.

Spread half of the cream on the biscuit layer. Spread strawberry jelly on top of it. Put into fridge until jelly thickens. Spread the rest of the cream on top. Let it rest in the fridge for some time.

Decorate with whipped cream of fondant.

Enjoy the strawberry tastiness! :D


Making this for my daughters birthday. She love Reeses Penut butter cups so I thought this would be perfect! :D
peanut butter cup cake

I used this eggless chocolate cake recipe from Epicurious, which yields two 9-inch round cakes.

8oz semi-sweet chocolate, roughly chopped
8oz heavy cream
1/2 cup creamy peanut butter
1/2 cup Reese's peanut butter cups, roughly chopped

Heat the cream until it just begins to boil. Pour it over the chocolate in a medium bowl. Whisk until the chocolate melts, then whisk in the peanut butter until it's all incorporated and smooth. Set aside 1/4 of the filling for the first layer of frosting. Cool the other 3/4 completely, then gently stir in the peanut butter cups.

1/2 cup creamy peanut butter
1/2 cup butter, at room temperature
2 tsp vanilla extract
2 cups powdered sugar

Cream together the butter and peanut butter. Add the vanilla, then the sugar. I beat mine until it was pretty fluffy.

Place one 9-inch round on a cake stand or plate. Cover the top in the peanut butter fudge filling. Place the second 9-inch round on top. Using the reserved filling, spread a thin layer on the outside of the cake. Refrigerate until the fudge is set and firm to the touch.

Slather the whole thing in the peanut butter frosting. Decorate with peanut butter cups.

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