Hey Girlfriends Get Cooking!

When Hey Girlfriends get cooking, it gets hot in the kitchen!
Our lil group in Second Life is now two years old!!! We’ve all shared two Christmas seasons together in our virtual world, sharing ideas, traditions, shopping etc. We’ve also shared our favorite recipes with one another, all year, not just during the holidays. As the holidays approached both years we’ve talked about various ideas for ways to easier share our recipes. We’d discussed in world books, websites and anything else anyone can imagine. We really don’t know what we’re doing, so we table it for another year.
I think now that we are 2 years old, it’s time we just go ahead and do this. For now, we’ll start with a page on our blog.

Please leave your recipes you’d like to share here, make sure to use your in world HG! name so we’ll know who you are. We’d love pics too of your yummies…make us all hungry!


12 thoughts on “Hey Girlfriends Get Cooking!

  1. Ok, after being harangued by Catty (as a group, not me particularly!) I’m sharing my grits recipe. I blogged this on my RL personal blog last year so this is a straight copy-paste, typos included.

    Warning: find a napkin prior to reading. You’ll need it.

    HEADLINE: Full-fat dairy products are better for you than plain old water!

    The secret to successful grits, I have decided, is to take a cue from Alton Brown’s recipe suggestion and use lots of dairy products.

    Alton would have me use 2c water and 2c whole milk to cook 1c of grits. This is good. This is an improvement over Emeril’s recipe, which I used as my trial recipe last week and which uses only water for cooking of grits. Emeril relies on entirely too much cheese to make up for the glaring lack of dairy in the cooking pot, and while I like cheese I have to say Emeril’s recipe is way too cheesy.

    Heavy cream and whole milk is the ticket. Water has no place in a proper recipe for slow-cooked grits. Having made such a declaration allow me to give you *my* recipe, which will produce soft creamy grits porridge. I will then give you the adders to make marvelous souffle-like baked cheese grits.

    Cholesterol meds not included.

    Into a heavy saucepan measure 2c whole milk and 2c heavy cream (whipping cream is ideal use half-and-half [NOT fat-free, ffs] if you must) plus a teaspoon of salt. Add low heat and bring the milk to that state just before “scalding” at which the surface begins to vibrate slightly but there is as yet no yucky skin of milk protein on the surface.

    Drizzle in 1 cup of coarsely-ground yellow cornmeal (grits, for you yankees) while whisking briskly. Put on a lid and let this concoction cook. Whisk frequently for the next 20 minutes to half hour, and be sure to get into the “corners” of the pot (don’t get me started on how a round pot has corners, but it does) – lumps and scalds are the enemy of a good pot of grits porrige, I am positive.

    At 20-30 minutes cooking time you will have a delectable mass of creamy golden goodness in your pot. Chop half a stick of unsalted butter and whisk it into the grits. Serve hot with syrup, or with brown sugar, or with honey. Mmmmmm!

    If you would rather have a cheese grits casserole – it travels well and makes an awesome side dish for any potluck meal – you should now break 3 eggs into a bowl and beat them with half a cup of – you guessed – heavy cream. Drizzle the egg mixture into the grits while whisking like a demon to prevent scrambled eggs. Now whisk in 4oz of shredded cheese; I used extra-sharp cheddar with a bit of asiago for bite.

    Pour this into an ungreased baking dish 2qt in size, or into an ungreased glass rectangular cake pan. Sprinkle some cheese on top and slip the pan into a 350F oven for 45 minutes to an hour. The casserole will climb the sides of the pan but will not run over. Possibly it will “pop” like a good souffle and, if you are baking this for home consumption you can amaze and delight your family by deflating the balloon at the table!


  2. More cooked cereal ideas

    *** Steel-cut oats, stovetop method

    Melt a blob of butter over high heat in a skillet or large heavy saucepot. Add one cup of steel-cut oats (buy these in the bulk section at the supermarket, or pay through the nose for McCann’s brand in the cereal aisle), stir vigorously and continuously for 5 minutes until the oats are toasty and smelling good.

    Pour on 3 cups of boiling water, reduce the heat to “just barely”, clap on a lid and leave the pot to its own devices for half an hour or so.

    At the end of half an hour use your wooden spoon to stir in one cup of whole milk, or better yet one cup of heavy cream.

    Leave the pot on low heat *uncovered* for an additional 15-20 minutes of cooking.

    Serve hot with butter, brown sugar, honey.

    *** Steel-cut oats, crockpot method for feeding an army

    You have a monstrous 4-quart crockpot somewhere in the back of your pantry, yes? And you’re expecting leventy-bazillion people for breakfast tomorrow. Don’t panic, do this instead!

    Toast two cups of steel-cut oats as described above. Scrape into the crockpot. Add assorted dried fruits – chop the big ones like apricots. At my house I use blueberries, cranberries, raisins, apricots, even dried cherries if I have a few in the cabinet.

    Pour in 6 cups of water. Set the crockpot for low heat, put a towel on the lid and go to bed.

    Now, this is the part you may not like…

    Get up an hour before anybody else is expected to stumble in looking for grub. Stir the crockpot, pour in two cups of heavy cream and set the dial for high heat – and leave the lid off.

    Now go make a pot of coffee and enjoy reading the paper in peace before mayhem breaks out in the kitchen.

    Serve your crockpot oatmeal with sweetener of choice and butter. I usually put on a bowl of peeled hardboiled eggs as well so that everybody gets a little instant protein with their non-instant oatmeal.

  3. Cheesy ham and potato casserole

    Scrub, slice and parboil small red potatoes sufficient to serve the number of people you’re feeding.

    Dice a good piece of ham, sufficient to make you happy with the potatoes to ham ratio.

    Drain potatoes.

    In a large greased casserole layer potatoes with ham and shredded cheese of choice. For gods’ sakes, don’t use Velveeta, ok? Use REAL cheese.

    Finish with a good sprinkle of cheese, then slip this mess into a hot oven for half an hour. If you need to leave it in longer put foil on to prevent overbrowning, and take the foil off about 15 mins before serving so the top can brown up.

    Serve with a green veg or a salad and this is dinner. Serve it with fruit salad and this is breakfast.

  4. Ok, so now you need a dessert, yeah?

    Mash two well-aged but not black bananas.

    Cream together a stick of butter and half a cup of sugar, then beat in two eggs.

    Add the banana and a shot of vanilla, and blend thoroughly.

    Stir in enough flour plus a teaspoon of baking powder, to make a nice batter. If you’re feeling adventurous you can add some nutmeg, cinnamon, allspice, ginger… Or some dried fruit of some sort, or fresh blueberries…

    Turn this into a greased loaf pan and bake at 350F for 45 minutes to an hour or until a tootpick comes out mostly clean.

    Cool on a wire rack. Enjoy warm with butter and coffee or tea.

  5. Here’s a recipe for lemony blueberry coffee cake with lemon streusel. Modified from a recipe I found on the King Arthur Flour website.

    Dial the oven to 350F. Grease a 9×13 rectangular baking dish, or two 8×8″ square ones, or some equivalent.

    Stir together 1/2 cup sugar, 1/2 cup flour, a pinch of salt and 2-3 tablespoons of finely minced lemon zest. Dice 6T firm butter and cut this into the flour-sugar mixture as if to make biscuits. Add drops of lemon juice to get this to hang together a bit, but you want the mixture to be crumbly and loose – you’re not actually making biscuits, after all. Set aside.

    Drop one stick of softened butter and one cup of sugar into the mixer bowl. Put the speed on LOW and let it run for a few minutes, then up the speed 2-3 notches and let it run a few more minutes.

    Add two large eggs. Scrape down the bowl and run on speed 3-4 for a minute.

    2-3 tablespoons of lemon zest will probably require you to denude 2-3 lemons. DO NOT squeeze all these lemons into the batter – just use one there. Make a glass of lemonade with the others.

    Dump in 8oz of plain yogurt. Squeeze the rest of the lemon into the bowl. Scrape the bowl again, then leave the mixer running while you…

    Measure one cup of flour, one cup of sugar, one teaspoon of baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt into a bowl. Stir this together thoroughly.

    Take the bowl off the mixer, scrape the beater. Use your spatula to stir the flour into the wet batter. DO NOT BEAT the batter or you’ll have a tough cake.

    Now stir in two cups of blueberries. I used fresh frozen ones (as in, I bought many many pints during blueberry season and put these fresh berries directly into the freezer). You can use fresh ones if you feel like paying through the nose for off-season flavorless hothouse berries, or you can use store-bought frozen ones (drain these well and use the juice in a smoothie or cook it down with sugar to make a nicely flavored simple syrup for blueberry vodka martinis).

    Spread the batter evenly into your pan(s). The batter is thick and requires persuasion, especially if you used frozen fruit.

    Sprinkle streusel mix over the batter as thinly or thickly as you like.

    Pop these pans into the oven. Clean up the kitchen. In 30 minutes check the cakes for doneness with a toothpick. Wait just a bit for the cakes to cool so you don’t burn your tongue on hot blueberries.

    Eat with coffee, or with milk, or tea.

  6. As requested by Aphrodite, I am putting up a Cheesy Bacon Muffin recipe. It has been tweaked to add more flavour, but play around with it as much as you want.

    2 cups All purpose Flour
    2 Tbsp Granulated sugar
    1 Tbsp Baking Soda
    1/4 tsp Salt
    3/4 cup Grated sharp cheddar cheese
    8-10 bacon slices, cooked and crumbled
    Sage and Thyme to taste
    1 Egg, slightly beaten
    1 cup Milk
    1/4 cup Cooking oil

    Measure out dry ingredients into large bowl and stir thoroughly, making a well in the center.

    Beat egg slightly in small bowl. Mix in milk and oil. Pour into well. Stir only to moisten, batter will be lumpy. Fill greased muffin cups 3/4 full.

    Bake at 400F for 20-25 min. Let stand 5 minutes before removing from pan. Serve warm. Makes 12.

    Note: Exchange milk for 1 tin of condensed cream of chicken or mushroom soup for another different savory muffin.

    CORVI Note: the changes we made were to add the sage and thyme, and increase the cheese and bacon amounts. Another thing we have thought of trying, but have not done so yet, would be to substitute buttermilk instead of milk.

  7. Mmkay… I’ve been typing up some notecards of recipes for friends so I figured I’d post em in here too.. enjoy!!

    Hearty Meatball Stew

    3 lbs ground beef or ground turkey
    1 cup italian bread crumbs
    4 eggs
    1/2 cup milk
    1/4 cup grated Romano Cheese
    2 tsp salt
    2 tsp garlic salt
    2 tsp black pepper
    2 Tbsp olive oil
    2 cups water
    2 cups beef broth
    1 can (14 1/2oz) stewed tomatoes, undrained
    1 can (12 oz) tomato paste
    1 cup chopped carrots
    1 cup chopped onions
    1/2 cup chopped celery
    1 Tbsp Italian seasoning

    Combine beef, bread crumbs, eggs, milk, cheese, salt, garlic salt, and pepper into large bowl. Form into 2 inch round balls. Heat oil in skillet over medium high heat until hot. Brown meatballs on all sides. Transfer to crock pot.

    Add remaining ingredients. Stir well to combine. Cover; cook on LOW for 4 to 6 hours or on HIGH for 2 to 4 hours.

    *personal notes*
    We add a lot more breadcrumbs, not sure how much.. just till they aren’t SOOO mushy. We also only use 1/2 to 1 tsp of salt and use minced garlic instead of the garlic salt. it’s waaaayy too salty the way they have it.

  8. Honey Roasted Beernuts

    2 cups whole almonds, skin left on and toasted
    1/4 cup sugar
    1/2 tsp salt
    2 Tbsp EACH of honey and water
    2 tsp canola oil

    Mix sugar and salt in a large bowl and set aside. Stir together honey, water and oil in pan and bring to boil. Immediately stir in nuts and continue to cook and stir until liquid is absorbed, about 5 min. Immediately transfer nuts into bowl with sugar/salt mixture and toss until evenly coated. Pour out onto sprayed cookie sheet. When cool, break up and store airtight at room temp up to a month.

    To toast nuts: Pour in single layer on cookie sheet. Roast at 350F until fragrant, about 8-12 min. Stir from outside edge to center a couple of times.

  9. Potato Cheddar Soup

    2lbs red-skin potatoes, peeled and cut into 1/2 inch cubes
    3/4 cup coarsely chopped carrots
    1 medium onion, coarsely chopped
    3 cups chicken broth
    1/2 tsp salt
    1 cup half-and-half
    1/4 tsp black pepper
    2 cups (8oz) shredded Cheddar cheese

    Place potaties, carrots, onion, broth and salt in crock pot. Cover, cook on LOW 6-7 hrs or on HIGH 3-3 1/2 hrs or until vegetables are tender.

    Stir in half-and-half and pepper, cover, Cook on HIGH for 15 min.. Turn off heat and remove cover; let stand 5 min. Stir in cheese until melted.

    I added the cheese into my bowl and stirred it in that way so that I could put the leftovers in containers. I also added bacon bits just for an extra crunch

  10. Mocha Pecan Pie


    1/3 cup butter
    1 cup unbleached flour
    3 Tbsp ice water (approx)

    (OR, just use a frozen deep dish crust like I do *lol*)


    3/4 cup sugar
    1/2 cup maple syrup or dark corn syrup
    2 Tbsp coffee liqueur OR brewed strong black coffee
    2 Tbsp butter
    2 Tbsp unbleached white flour
    3 large eggs
    1/2 cup semi sweet chocolate chips

    1 cup toasted pecans

    Preheat oven to 400degrees

    For crust, cut butter into flour with a knife, pastry cutter, or yuour fingers until mixture resembles coarse otameal. Add about 3 Tbsp of ice water and combine till dough clings togehter in a ball. Roll out on a lightly floured board. Place crust in a 9 inch pie place and crimp the edges.

    To make the filling, place all filling ingredients except the pecans in a blender or food processor and puree until chocolate chips are completely ground up and everything is smooth. If you don’t have a machine, melt the chocolate chips and butter on very low heat, cool it, and beat it with all the other filling ingredients except the pecans. Pour the filling over the pecans in a bowl and stir just enough to coat the nuts.

    Pour the filling into the unbaked 9 inch pie shell. Bake at 400F for 10 minutes, then reduce heat to 350F and bake for another 30 min, or until the filling is set but still moist. Cool completely before cutting.
    Serve with whipped cream or vanilla ice cream

    ENJOY!! Corvi Ashdene

  11. Ways I’ve been dressing up plain strained (ie, thick “Greek”) yogurt lately:

    Fresh or frozen fruit (but NOT bananas). The night before I’ll wash and slice fresh fruits, then macerate with a spoonful of Splenda. I take frozen fruit from the freezer and sprinkle with Splenda then stick the container in the fridge. The next morning I spoon yogurt into my travelling container and head off to class.

    Another way to enhance the Yogurt Experience is to combine it with the Oatmeal Experience (see my prior posts for oatmeal recipes). I use a very small amount of brown sugar to sweeten my oatmeal, so I usually need a packet of Splenda when I mix oatmeal with yogurt 50/50. This sticks with me longer, which is a good thing on days I’m in class from 0800 until nearly noon.

  12. Another fast & easy crowd-pleaser from your favorite “what do I have in the pantry that might imitate food?” cook:

    Pick over, rinse and cook garbanzo beans per the bag directions. (You can use canned ones, but they’re much too high in sodium for my taste or comfort.)

    While the garbanzos cook, find some veggies in your fridge. You don’t need much: one carrot (even slightly rubbery and hairy will do), a shrivelling green pepper, the ear of corn you didn’t eat Thursday night and couldn’t bear to throw away, you get the idea…) Wash, peel if needful, and chop to the size of garbanzos the veggies you located. Throw them into a large microwaveable bowl with a bit of water, cover with plastic, nuke until you think they’re about cooked but might still retain some tooth. Drain off any excess water.

    Mince some garlic. How much is up to you. I like garlicky garbanzos, but you may not.

    When the garbanzos are cooked – chewable, and no longer tasting raw – drain them as well (save the water for something else if you can’t stand to pour bean-cooking water down the drain).

    Toss together the garbanzos and the vegetables with good strong balsamic vinegar, good flavorful olive oil, the garlic, and enough salt and pepper to make yourself happy. Cover with plastic (you save the plastic you used when you nuked the veggies?) and refrigerate until cold. Stir occasionally to make sure all the beans and veggies get a good dose of the dressing.

    Serve with green salad, chicken, and warm bread of some sort.

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