Archive for the ‘Cooking and Recipes’ Category
Hmmm. Worked all day. Tired. Hungry. Have bread and cheese. Have a can of *gack* chicken noodle soup. Found a large can of Italian crushed tomatoes in the back of the cabinet that I can’t reach without a tall man or a stepladder. Aha! An unsuspecting can of okra, corn and tomatoes lurking back there as well. Oh yes, 3 large onions in the bin waiting for who knows what meal. Shit. No potatoes. Oh well. Acres of pasta bought at Big Lots 2 years ago at 33 cents a box. Nectar of the gods commonly known as Tabasco Sauce. Let’s see…. a little celery seed, Old Bay (not the after-shave), a clove of garlic and a five pound bag of sugar. Preparation: Slap cheese on buttered bread, toast in skillet. Thanks to my Grandmother for showing me how to be frugal and make a delicious meal out of little or nothing. It was delicious!
Yay or nay? To be honest, I’m ready to try this me own self!
Just use your favorite Pumpkin Pie Recipe! I did my daughter’s in our family pumpkin pie recipe and my son’s is an apple butter pumpkin pie new this year. Cute, and the kids love it!! You can use your own crust, or the roll out fridge kind. Just trace your little one’s hands on cardboard or card stock, then cut it out, and use it to cut out a dough print, add some little gobbler legs, and bake that sucker at 350* for about 8 to 10 minutes or so. Brush some water on them, and sprinkle some sugar, or whatever you’d like!
These are by no means one of those beautiful, fluffy, airy dry side muffins. These are dense, and moist and packed with good ness!!!!
2/3 cup sugar 1 1/2 teaspoon baking powder pinch salt 1 large egg 1/2 stick butter (melted) 1/4 sour cream few tablespoons apple butter some vanilla to taste 1/4 cup milk 1/2 cup GOOD chocolate chips 1 square (or more) white chocolate for baking handful or more nuts (I use pecans) 2 0r 3 ( or whatever) mashed banana’s Mix dry ingredients, in another mixing bowl mix all other ingredients, add dry bowl until mixed, but don’t over mix or beat. Stir in white and chocolate chips, nuts, anything the hell else you wanna add Grease up your muffin tin, or toss those fluffy wrapper in the tin instead, bake these suckers for about 20 minutes at *350 preheated oven. Eat and Enjoy!
1 box chocolate fudge cake mix Heat oven to 350, use 325 if you have dark or non stick pans, make and bake cake as directed.(I decrease water by 1/4 cup here and make it up with the booze.) Add orange peel to batter.Make sure you use a cook release spray on your cake pans, I use two 9″ pans. Cool completely.Trim tops to even layers, frost or stick in fridge wrapped overnight. Frost layer, I also grate semisweet baking chocolate and do a layer of that with the frosting.Put top cake on, frost sides and top. In saucepan heat whipping cream until hot, don’t boil, take off heat. Add choc chips, stir until melted and creamy, set aside to cool for 5 minutes. Stick the sucker in the fridge for about an hour and let it set. Decorate however you want. Yum!
Okay grab a bag of pecan halves Grease your baking sheet, arrange pecans in groups of 3, arrange as if you’re baking cookies. Unwrap caramels, flatten them to fit, lay on pecans, bake for 6 to 8 minutes in a 300 oven. Move to wax paper, press down the caramel a bit with a butter knife, or spatula, Immediately top each with a chocolate square, and move the chocolate around while it’s melting to get your shape and spread. Stick them in the fridge for a bit to set. Now, take them to your couch. open a good book or toss on a movie, and eat!
As Yer Mama noted, the holidays are fast approaching, as they have ever since I became Mrs. Clause. This time of year is often the most stressful, when it should be the happiest. Remember, as a kid there was a certain magic that surrounded all things Christmas and, for me, Thanksgiving (I LOVE food.). Adding that spark as an adult is a bit more rogue than believing that a fat man in a red suit can fit down the chimney. I rarely got fussed at for playing with my food, because I was too busy shoveling it in with a backhoe. Now, I am grown, and it is my prerogative to play with my food. It just makes life a bit more enjoyable. So, with that being said, I would like to introduce Opal. Opal was our buxom Thanksgiving turkey last year. My mother-in-law and I share the same twisted sense of humor. Poor Opal, poor, poor Opal. :)
How to make and enjoy your very own version of Opal: Do all the things you would typically do to your bird. Bake her for about 1/2 the amount of time you plan to, then remove her from the hot, steamy oven. Now, to give her beautiful, Miami-style implants…cut a lemon in half, leaving the nipple on either side. Carefully cut the breast skin in the middle of the bird’s chest, leaving only a small slit. Slide the lemon to where you think it looks level on each side, nipple side up, of course. Now, if you would like to “dress” your busty poultry in a bikini, grab a can of crescent rolls. Shape the crescent rolls in the form of a bikini top and bottoms and just lay them over the areas that need to be covered (you don’t want your bird to feel violated.). After baking the remainder of time, remove and discard the crescent rolls. It will appear as she has a tan. I feel that it is only right, now that you have performed breast augmentation and dressed this entree, that you give it a name.
Oh hahahaha, heeheehee! And doesn’t it just look tasty delicious? Mmm, mmm! Okay, I so know I’m probably the oldest person alive, but seeing this today nearly made me pee whilst taking a trip down memory lane. Check it out here.
This is a recipe my family loves…Everyone I share it with seems to love it as well. Sausage and taters You will need: 1 smoked sausage or Polska Kielbasa (your choice), sliced thin 5 or 6 medium sized potatoes, peeled and diced 1 skillet Directions: 1. Layer the sausage slices all over the bottom of the pan. 2. Toss the taters on top. Cover pan with lid. 3. Cook (fry whatever the heck you wanna call it) at medium to medium high heat until taters are tender. Usually about 15 to 20 minutes; turning every 5 minutes or so. The trick is to keep the lid on the pan as much as possible…this way you don’t need any oil. The condensation from the taters gathers on the lid (of course) and drips back onto the food keeping it moist enabling the taters to get soft. YUM!
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