1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
lemon juice
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Jose Cuervo Tequilla ( most important ingredient)

Sample the Cuervo to check quality. Take a large bowl, check the Cuervo again, to be sure it is of the highest quality, pour one level cup and drink. Turn on the electric mixer…Beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar…Beat again. At this point it’s best to make sure the Cuervo is still OK, try another cup … just in case. Turn off the mixerer thingy.

Break 2 leggs and add to the bowl and chuck in the cup of dried fruit, Pick the frigging fruit off floor… Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver. Sample the Cuervo to check for tonsisticity. Next, sift two cups of salt, or something. Who giveshz a sheet. Check the Jose Cuervo. Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or some fink. Whatever you can ind. Greash the ubben. Turn the cake tin 360 degrees and try not to fall over. Don’t forget to beat off the turner. Finally, throw the bowl through the window, finish the Cose Juervo and make sure to put the stove in the dishwasher.

CHERRY MISTMAS!!

(thanks Mom!)

Image source (and a really good looking fruitcake cookie recipe!): Whats Cooking America.

(dance) I NEVAH win anything. Never. Well, I won $150 in a bar contest once, but I don’t really count that. Much to my surprise, I won a drawing from BlogHer, and just got this sumptuous looking cookbook from none other than the American Cattlemen’s Association! Eat mo beef - YUM!

Pity I am working my way through Jenny Craig at the moment, or I would be having that scrumptious looking steak taco there on the cover for dinner tonight. Soon, though - soon.

Tonight’s low carb feast, from Giada De Laurentiis:

6 (3-ounce) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice

Continue reading ‘Chicken Saltimbocca’

This is one recipe I need to keep track of - I think I can swing this and it looks and sounds incredibly yummy:

Stef’s Lion’s Heads in Coconut Sauce

If you aren’t a regular reader of Stef’s Noodles and Rice, and you love to cook, or love to eat, then you definitely should be. She is an amazing cook and a beautiful photographer as well. Her pictures and recipes never fail to make me absolutely drool, and heaven forbid I visit there when I am hungry. Maddening!

I wish I had thought to take a picture, this looks SO festive just cooking.

1 package fresh cranberries

1 cup orange juice

dash of lemon zest

1.5 cups sugar

dash or two of ginger

Mix all ingredients together in a saucepan, and let the mixture boil. The cranberries will pop, and the smoother you want the sauce, the longer you boil it. I boil mine for about 10 minutes, and have a pretty chunky sauce. Serve at room temperature. This is delish with your turkey, and tomorrow I am going to plop some on top of a package of cream cheese and serve it with crackers, and I KNOW it is going to be MARVELOUS.

Happy Turkey Day!

Image

I used to be a great griller - but I don’t know what has happened. A couple of months ago I ruined a grill full of food - came out with some tongue-numbing lighter fluid nasty taste cooked all the way in to some lovely steaks, chicken and sausage. Aargh. That was terrible. But, apparently I forgot about that experience and last night put on 30 of my rare and prized Dove Diablo’s.

That is some work getting those together, you know. First you have to shoot them, then clean them, then store them. Then, on my favorite day of the year, of my choosing (last night), I get them out, cut the breasts off the bone, stuff them with yummy jalapeno’s, wrap them with bacon, then very carefully and with very much love, tend them on the grill, basting them with butter and garlic, my mouth watering the whole time. There is no better food on earth.

I did remember enough about my prior experience to NOT use any lighter fluid. I had a hickory wood fire. Marvelous, no? No. NO! OMG they were ruined again. Lighter fluid taste - I guess there is something in my grill giving it that atrocious flavor. I am depressed, and I officially quit grilling last night.

Image: TexasHunts.us

Yum - Lunch today.

Cheese Fondue

1 tbsp. butter
4 oz. Gruyere-Emmenthale cheese
1 c. dry white wine
1 tbsp. flour
Pinch of cayenne
Pinch of nutmeg
4 tbsp. kirsch

Put in fondue dish and keep heated.

My directions - heat wine and kirsch and add a bit of garlic - bring to a boil in the top half of a double boiler. When it is boiling, set it over the bottom half of the double boiler, with boiling water in the bottom. Add the cheese (mixed with the flour) by the handful, stirring after each handful. Top off with pepper and nutmeg. Yummmmmmmmm. Serve with crusty bread chunks and apples, and eat in the kitchen at the stove (or pour into a fondue pot for a bigger production). Did I say yum?

Let me just say - this is quite a yummy crab cake recipe - I can only imagine how good it is going to be when the chicken is done (I made the left over dressing into crab cakes).

Chicken Breasts with Crab Dressing Recipe
INGREDIENTS:

* 8 chicken breast halves, skinned & boned
* salt and pepper
* 1 cup dry herb stuffing mix
* 1 egg, beaten
* 1 can cream of mushroom soup
* 1/4 cup chopped green pepper
* 1 tablespoon lemon juice
* 2 teaspoons worcestershire sauce
* 1 teaspoon prepared mustard
* 1/2 teaspoon salt
* 1 can crabmeat, (6oz) picked over
* 1/4 cup salad oil
* 1/2 teaspoon onion powder
* salt and pepper, to taste
Continue reading ‘Chicken Breasts with Crab Dressing Recipe’

A Recipe for Chocolate, Peanut Butter, Oatmeal Cookies

Mix the following in a large sauce pan (at least a 2 quart size).

* 1 cube margarine or butter (1/2 cup)
* 2 cups sugar
* 1/3 cup cocoa
* 1/2 cup milk

Cook at a rolling boil for one minute. A rolling boil is one that you can’t stir down.

Stir in:

* 1 teaspoon vanilla
* 1/3 cup peanut butter
* 3 cups minute oats

Drop by the teaspoonful when cool. A sheet of wax paper makes a good surface on which to drop the cookies. Don’t wait too long to drop the cookies or they will be difficult to drop. The one minute of rolling boil is very important to the consistence of the cookie.

I guess it isn’t THAT late - 9:45, but we went out to an early dinner and I said I was going to make sopapillas when we got home, but I forgot, so here it is, 9:45, and I am digging through Cooks.com. Here is what I found and here is what we are trying:

2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 tbsp. shortening
Oil for deep frying

Sift dry ingredients together in bowl. Cut in shortening until crumbly. Add 1/2 cup warm water gradually, stirring with fork. Dough will be crumbly. Turn onto lightly floured surface. Knead until smooth. Divide in half. Let stand for 10 minutes. Roll each half into 1 x 12 1/2 x 1/8 inch rectangle. Cut into 3 inch squares. Fry, several at a time, in deep fat at 400 degrees for 30 seconds on each side. Yield: 40 sopapillas.