Welcome to StolenRecipes.net home page! Thanks for stopping by. For every recipe I stole and posted about there is one of the following:
- a quote about food, eating, cooking or the recipe
- a piece of trivia about the recipe or main ingredient
- a comic strip about food or the recipe
You can follow me on Pinterest, I am Stolen Recipes! All the recipes I have posted on this website are pinned on the board “Recipes I’ve Made.”
I am also on Instgram! But Recipe Thief was already taken so I am the Recipe Thief @mystolenrecipes. Or follow #stolenrecipe or #RecipeThief.
A Food Holiday Calendar page has been added. All of the National Food Holidays are listed in calendar order with links to specific recipes for that specific Food Holiday. Some days have more than one recipe listed, so you have more than one way to celebrate!
Listed below are this week’s and last week’s posts. You can jump to any of the recipe posts by clicking on the recipe titles.
This Week’s Posts
These delicious appetizers are perfect for Thanksgiving. Canned crescent dough is rolled out and cut into 24 squares. Then the dough pieces are pressed into mini muffin tins. Next a wheel of brie is cut into small pieces and placed into the dough cups with chopped cranberries and pecans. The pans are baked in the oven until the crescent dough is light golden brown. These delicious appetizers are served warm and perfect for any holiday gathering.
This tasty snack mix is a perfect addition to any upcoming holiday gatherings. Chex cereal, Golden Grahams cereal and sliced almonds are mixed together in a large bowl. Then in a saucepan butter is melted before adding sugar and corn syrup. After boiling for a few minutes then vanilla and almond extract are stirred into the mixture. Next the mixture is poured over the cereal mixture, then it is spread onto parchment paper to cool.
Last Week’s Posts
This delicious slow cooker recipe is very easy to make. First a marinade is made with water, soy sauce, sesame seeds, molasses, vinegar, onions, garlic powder and cayenne pepper. Half of the marinade is poured over a pork roast and refrigerated overnight. Then the other half of the marinade is reserved for cooking. The next day the pork cooks in a slow cooker with the reserved marinade. After cooking the juices are cooked in a saucepan until thickened. Then the shredded pork is served with the sauce.
This Bundt cake is perfect for fall. Vanilla cake mix is combined with eggs, vegetable oil, buttermilk and vanilla. Then brown sugar, flour, cinnamon and melted butter is mixed together in another bowl. Half of the cake batter is poured into a Bundt pan. Then half of the cinnamon mixture is spooned on top. Next a toothpick is used to swirl the cinnamon into the cake batter. This is repeated with the rest of the batter and cinnamon mixture. After baking the cooled cake is frosted and sprinkled with a cinnamon sugar mixture.
A quote, a comic and a plan
“I’m going to break one of the rules of the trade here. I’m going to tell you some of the secrets of improvisation. Just remember—it’s always a good idea to follow the directions exactly the first time you try a recipe. But from then on, you’re on your own.” – James Beard
Sometimes, you have to try a recipe to realize how to change it to your liking. I change a lot of what I cook, I look at the original recipe for inspiration, then tweak things from there. Sometimes it’s a small changes, sometimes it’s a drastic change. But I’m always willing to try a new recipe and I hope you will too!