I personally am not fond of the themed food weeks. If I have a recipe I think is good and it isn't for that week then I will not be able to post it and I will put it aside and it won't get posted. Just my opinion.

Sue

Chilled Raspberry Cream Pie
Rachael Ray May 2007

6 Servings
Prep 15 min (plus chilling)
Cook 10 min

Ingredients:

1 cup heavy cream
1/8 teaspoon almond extract
3/4 cup sugar
1 envelope unflavoured gelatin
One 10-ounce package frozen raspberries
2 teaspoons fresh lemon juice
One 9-inch pie crust, baked and cooled

Stir gently when folding the cream with the berry mixture to
keep the filling fluffy and the fruit intact.

Directions:

Using an electric mixer or whisk, beat the cream and almond extract until stiff peaks form.

In a saucepan, over medium heat, bring the sugar, gelatin and 1/2 cup water to a simmer and stir until the sugar and gelatin dissolve. Remove from the heat, add the berries and lemon juice and stir until the mixture begins to thicken.

Fold the whipped cream into the berry mixture and spread in the pie crust. Refrigerate until set, a few hours or overnight.

Chocolate Mousse Cake

Crust:

3 C. chocolate wafer crumbs
1/2 C. butter, melted

Filling:

1 lb. semi-sweet chocolate chips
2 whole eggs - 4 egg yolks, 4 egg whites
2 C. whipping cream
6 T. confectioner's sugar

Crust: Combine cookie crumbs and butter. Press on bottom and sides of springform pan. Chill in freezer

Filling: Melt choc. in top of double boiler over simmering water. Let cool Add whole eggs and mix well. Add yolks and mix till blended. Whip cream with sugar till soft peaks form. set aside. Beat egg whites till stiff. Fold cream and egg whites into chocolate mixture till well blended Turn into crust. Chill over night Decorate with additional whipped cream making small star-shaped poofs around entire top before serving. T & T

This is Daisy's recipe and I use it often. I do leave out the marshmallows, though.....just a personal preference.

Cranberry Salad

1 package cranberries
1 large package of the small marshmallows
1 pint whipping cream, whipped *
2 cups sugar
2 cans crushed pineapple (13 -15oz), drained
1 cup nuts, cut fine

Grind berries (they grind better if frozen - I use the blender to do this). Mix in the sugar and let stand 2 hours or overnight.

Add pineapple, marshmallows, whipped cream and nuts.

Cover and chill for 2 hours or longer.

This makes a large amount. It freezes well and leftovers will keep up to a year in the freezer.

*You can use a large tub of whipped topping like Cool Whip but the whipping cream makes a huge difference in taste.

Ditto what Marilyn Sue said. I have missed posting some good ones because they didn't fit the theme. Then I forgot about it.

If there was simply a suggestion of a type but any recipe could be posted that would be ok
I just wanted to be able to post a good recipe when I have it on my mind or it's a goner lol.

I've always enjoyed the theme threads, but don't contribute like I should. I'll try to do better.

Patti, have we ever done recipe threads for 30 or 60 minute dinners? What about veggie dinners? "Green " drinks, juices, and smoothies?

Many times I've wanted to share some recipes, often ones that I haven't made, but am planning to, but they didn't fit the theme. I have one for today's theme though.

This is a refrigerated Cherry Cheesecake recipe that I made in my Gr. 9 Home Ec class. The recipe calls for Dream Whip, but Cool Whip or real whipped cream can be used.

Refrigerated Cherry Cheesecake

2 1/4 cups crushed graham crackers
1/4 cup melted butter
5 tbsp sugar

8 oz pkg cream cheese, softened
1 pkg Dream Whip, or 2 cups thawed Cool Whip or whipped cream
1 can cherry pie filling

Combine and press into a 9"x9" baking dish. The crust can be either baked to set the crust, and cooled, or since this is not a baked dessert, it can be put in the freezer for 15 minutes

Whip the cream cheese until light and fluffy. Prepare the Dream Whip as directed and fold into the cream cheese.

Spread over the crumb crust, and top with the cherry pie filling.
Refrigerate several hours until nice and firm.

I also agree with what Marilyn Sue said. I liked it better the old way we used to do it.

Looks like most of us would rather just post whatever recipes we want. I know I've had the same problem--made something really good but it never fit. So we'll go back to the old way.

Problem is, I don't remember quite how it worked--I think the host posted daily, but I see no reason for that. Weekly should be enough. But if someone could please refresh my chemo-brain, I'd appreciate it.

It was just called, "I'll Share my Recipe if you Share Yours" and we could post whatever we wanted.

I know I posted a lot of recipes that caught my fancy, that I had saved for my to-try binder, and posted the source, e.g. Real Simple, a blog, etc.

We can still do that, just do it once a week, and we'll add on to that continuing thread.

Thanks Jasdip--I'll start over with a new thread.