Wednesday, July 31, 2013


6 pork chops, browned (you can skip the browning)

1 onion, chopped

3 T. catsup

10.5 oz can cream of mushroom soup

2 t Worcestershire sauce

Place into crockpot and simmer about 4-5 hours.

Serve with rice, noodles or potatoes.


8 ounces elbow macaroni, cooked and drained

4 cups(16 ounces) shredded sharp Cheddar Cheese

1 can (12 ounces) evaporated milk

1 1/2 cups milk

2 eggs

1 teaspoon salt

1/2 teaspoon black pepper

Place the cooked macaroni in crock pot that has
been sprayed with nonstick cooking spray.
Add the remaining ingredients, all except 1 cup
of the cheese, mix well.

Sprinkle with the remaining 1 cup of cheese
and then cover and cook on low setting for
5 to 6 hours or until the mixture is firm
and golden around the edges.
 Do not remove
the cover or stir until it has finished cooking.

Tuesday, July 30, 2013


1 c. raisins

1/2 c. chopped dates

1/2 c. chopped apples

1 c. water

1/2 c. vegetable shortening

2 well beaten eggs

2 tsp. artificial sweetener

(such as sweet n low or Splenda)

1 tsp. vanilla

1 tsp. baking soda

1 c. flour

3/4 c. chopped nuts

Boil raisins, dates,
and apples in water for 3 minutes.

Add shortening to melt,
then cool and add rest
of ingredients with the nuts last.

Mix well.

Drop by teaspoons onto cookie sheet.

Bake at 350 degrees for 10 to 12 minutes.

Store in refrigerator in an airtight container.


1/4 c. margarine

1 tbsp. granulated fructose

1 egg

1 tsp. vanilla extract

3/4 c. flour

1/4 tsp. salt

1/2 c. mini semi-sweet chocolate chips

Cream together margarine and fructose,
beat in egg, water and vanilla.

Combine flour, baking soda and salt in sifter.
Sift dry ingredients into creamed mixture,
stirring to blend thoroughly.

Stir in chocolate chips.

Drop by teaspoonsful onto
lightly greased cookie sheet about 2 inches apart.
Bake at 375 degrees for 8 to 10 minutes.

Makes 30 cookies

Cucumber In Sour Cream Salad

1 each Med cucumber thin sl 3 cups

1 teaspoon Salt

1/2 cup Sour cream

1 tablespoon White vinegar
2 each Drops of tabasco

2 tablespoons Chopped chives

1 teaspoon Dill seed or fresh chop dill

1 each Dash of pepper

Sprinkle the cucumber with salt.
Let stand 30 minutes.

Drain thoroughly.

Dry on paper towel.

Combine sour cream, vinegar, tabasco,
chives, dill seed and pepper.
Pour over cucumber.

Chill well before using.

Garnish with fresh dill.

Monday, July 29, 2013

Old-Fashioned Egg Salad

1/4 cup mayonnaise

2 teaspoons lemon juice

1 teaspoon dried minced onion or
finely diced red onion

1/4 teaspoon salt 1/4 teaspoon pepper

6 hard boiled eggs, chopped

1/2 cup finely chopped celery

In a bowl, combine mayonnaise,

lemon juice,

onion, salt and pepper.

Stir in eggs and celery.

Cover and chill.


7 ounces Elbow macaroni -- cooked and

1/2 cup Chopped green pepper

1/2 cup Mayonnaise

2 ounces Jar chopped pimentos -- drained

Lettuce leaves Paprika, optional

In a bowl, combine egg salad, macaroni,

green pepper, mayonnaise and

pimentos. Cover and chill.

For each serving, spoon about

3/4 cup onto a lettuce leaf.

Sprinkle with paprika, if desired.


Mocha Velvet Pie

8 inch baked pie shell


1/2 cup butter

3/4 cup sugar

1 ounce unsweetened chocolate, melted

1 teaspoon vanilla

1 1/2 tablespoons instant coffee

2 eggs

1/2 cup cream, for whipping

Prepare 8-inch pastry shell.

Cream butter in medium-size bowl

and gradually add sugar, creaming well after each addition.

Cool melted chocolate; blend into butter-sugar

mixture with instant coffee and vanilla.

Add eggs, one at a time,

beating VERY WELL after each addition.

(Use an electric beater or mixer,

for you'll need to beat in each egg 5 minutes

to make mixture creamy, thick, and fluffy.)

Turn into baked pastry shell; chill 1 - 2 hours.

Just before serving, whip cream and garnish pie

Cajun-Style Rib-Eye Steak

1 cup vegetable oil

1 onion, thinly sliced

1 tablespoon garlic powder

1 tablespoon plus 1/2 teaspoon black pepper

6 small rib-eye steaks, approximately 3 pounds

1 tablespoon paprika

1 teaspoon cayenne pepper, or to taste

1 teaspoon salt

1/2 teaspoon white pepper

Begin marinating the steaks a day ahead.

1. Combine oil, sliced onion, garlic powder and 1 tablespoon
black pepper in 13 x 9 x 2-inch glass baking dish.
 Add steaks to marinade,
turning to coat.
 Spoon half of sliced onion evenly over steaks.

Cover and refrigerate overnight.

2. Prepare barbecue (medium-high heat) or preheat broiler.

Remove steaks from marinade.

Combine paprika, cayenne, salt,
white pepper and 1/2 teaspoon
black pepper in small bowl.

Sprinkle each side of each steak
with 1 teaspoon spice mixture.

3. Grill or broil steaks until cooked through,
about 8 minutes per side for
medium-rare. Cut each steak in half.

Divide steaks among plates; serve.
Serves 6.

Sunday, July 28, 2013

9 Minute Fresh Fruit Pie

1 (9 inch) prepared graham cracker crust

1 cup white sugar

5 tablespoons cornstarch

1/8 teaspoon salt

1 1/2 cups cold water

1 apple, cored and diced with peel

1 banana, diced

1 (15 ounce) can pineapple tidbits, drained

1/4 cup chopped pecans

1/2 teaspoon red food coloring

1/2 teaspoon fruit preserver

1 1/2 cups non dairy whipped topping

In a medium saucepan combine sugar, cornstarch and salt.

Pour the water into the cornstarch mixture
and stir together over
medium heat until it starts to boil.

Continue stirring for about one minute;
mixture should be thick and clear in color.

Remove from heat and set aside to cool.

Mix together:

the apple, banana, pineapple
and pecans in a medium bowl.
Combine fruit with cooked mixture,
adding food coloring and fruit preserver;
pour into graham cracker crust.

Cover and refrigerate for about an hour.

Serve with whipped topping;
garnish with chopped pecans if desired.

Red Cabbage and Apple Salad

1 head red cabbage

2 carrots -- peel, grate
2 celery ribs -- peel, dice

2 Granny Smith apples -- core, dice

6 tablespoons peanut oil

6 tablespoons cider vinegar

2 tablespoons sugar

2 teaspoons caraway seed

salt -- to taste

black pepper -- to taste

 Core cabbage and cut in half
from top downward through stem end.

Shred or slice in very thin slices.

Place the cabbage in a large bowl
and toss with grated carrot,
diced celery and apple.

 In another bowl, mix oil, vinegar, sugar
and caraway seeds.

Season liberally with salt and pepper.

Toss cabbage mixture
and dressing then serve immediately or
refrigerate (covered tightly) up to 24 hours.

Mexican Chicken Salad


1/4 cup cider vinegar

3 tablespoons honey

1 1/2 teaspoons cumin

1/4 teaspoon salt and pepper

Chicken Mixture:

1 tablespoon olive oil

2 whole boneless chicken breasts, cut into 2 inch strips

1/2 teaspoon garlic salt

1 (16 oz) package frozen corn

1 cup chopped plum tomatoes

1 (15 oz) can black beans, rinsed and drained

5 green onions, chopped

1 red bell pepper, chopped


1 package mixed salad green

2 avocados, peeled and chopped
2 cups Monterey jack cheese

3 cups slightly crushed blue corn chips
1 cup sour cream

1 jar thick & chunky salsa

 Mix dressing ingredients and set aside.

 Heat oil in skillet.

 Sprinkle chicken with garlic salt, then saute in pan until no
longer pink, about 5 minutes.

 Combined cooked chicken, corn, tomatoes, black beans, onions  and red peppers in a large bowl.
 Stir in dressing.

 Chill at least 1 hour.

When ready to eat, combine chicken mixture with lettuce.

 Serve along with avocados, cheese,
tortilla chips, sour cream and salsa .

My Mama's Carrot-Pineapple Salad

* 6 carrot's, peeled and grated
1 can of chunked pineapple, drained
1/2 cup raisins
1 Tablespoon of sugar at a time, until you get it as sweet as you like.
Mixd together and chill before serving.
So very good !
* you can cut the pineapple chunks into smaller pieces if you like. *
Also to make more, just use your judgement.. Always seems there is never enough ..  :)

Saturday, July 27, 2013

How to make Batter just like Long John Silver's.

How to make Batter just like Long John Silver's.

1 1/2 cups flour
4 tablespoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups water

In a mixing bowl, sift dry ingredients. Add the water and mix together very well. Completely cover and coat 8 fish or chicken fillets with the batter. Deep fry until golden brown.

1 1/2 cups flour

4 tablespoons cornstarch

... 1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups water

In a mixing bowl, sift dry ingredients. Add the water and mix together very well. Completely cover and coat 8 fish or chicken fillets with the batter. Deep fry until golden brown.

oppsie bread

This recipe is great for diabetics, people with gluten allergies or people just trying to cut out carbs.

Instead of bread - make oppsie bread instead YUMMMMM

Will you have a hard time living without bread? Ooopsies are a good option. It s a  bread  without carbs and can be eaten in a variety of ways.

6 8 depending on size.

3 eggs
100 grams (3.5 ounces) of cream cheese
a pinch of salt
1 teaspoon baking powder or cream of tarter (can be excluded)

Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving.

Mix the egg yolks and the cream cheese well. If you choose, 1tsp of cream of tarter or baking powder (this makes the Oopsie more bread-like).

Gently fold the egg whites into the egg yolk mix   try to keep the air in the egg whites.

Put 6 large or 8 smaller oopsies on a baking tray.
Bake in the middle of the oven at 150° C (300° F) for about 25 minutes   until they turn golden.

You can eat Oopsies as bread or use them as a bun for a hotdog or hamburger. You can also put different kinds of seeds on them before baking them, for instance poppy, sesame or sunflower seeds.

Join us for more great recipes and support at @[571966189504850:69:Eat Less feel Full]

Add me :)
This recipe is great for diabetics, people with gluten allergies or people just trying to cut out carbs.

Instead of bread - make oppsie bread instead YUMMMMM

...Will you have a hard time living without bread? Ooopsies are a good option. It's a "bread" without carbs and can be eaten in a variety of ways.


6–8 depending on size.

3 eggs

100 grams (3.5 ounces) of cream cheese

a pinch of salt

1 teaspoon baking powder or cream of tarter (can be excluded)

Separate the eggs, with the egg whites in one bowl and the egg yolks in another.

Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving.

Mix the egg yolks and the cream cheese well. If you choose, 1tsp of cream of tarter or baking powder (this makes the Oopsie more bread-like).

Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.

Put 6 large or 8 smaller oopsies on a baking tray.

Bake in the middle of the oven at 150° C (300° F) for about 25 minutes – until they turn golden.

You can eat Oopsies as bread or use them as a bun for a hotdog or hamburger. You can also put different kinds of seeds on them before baking them, for instance poppy, sesame or sunflower seeds.

Homemade Southern Comfort ( Thank you TEXAS )

1 1/2 lb Peach

1 cup Sugar

4 strips Lemon peel

2 cups Bourbon

Peel, pit and slice peaches. Place in saucepan.

Add sugar, stir well to combine. 

Warm over low heat until sugar is well dissolved and peaches are juicy. 

Place mixture into aging container.

Add lemon peels and alcohol, stirring to combine.

Cover container and put in a cool, dark place
(or refrigerate if necessary). 

Stand for 1 week, stirring occasionally. 

Strain and filter: press out liquid from peaches with the back of a wooden spoon. Strain again. 

Pour into decorative bottle, seal and store for one month.

Spicy Grilled Eggplant

2 small eggplants, cut into 1/2-inch slices

1/4 cup olive oil

2 tablespoons lime juice

1 tablespoon Cajun seasoning

Brush eggplant slices with oil on both sides. Drizzle with lime juice; sprinkle with Cajun seasoning. Let stand for 5 minutes.

Grill eggplant, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until tender.

Grilled Texas Burgers

2lbs ground hamburger

8 frozen onion rings (or homemade)

8 slices bacon

8 tablespoons BBQ sauce (your choice)

4 slices cheddar cheese

4 hamburger buns

Deep fry or bake onion rings according to package directions (if deep drying drain on paper towels). Set aside.

Fry bacon until crispy, drain on paper towels and set aside.

Shape ground burger into 4 patties and season on both sides with salt and pepper.

Lightly grease grill grates and heat grill to medium-high heat.

Cook hamburger patties until they have reached an internal temperature of 160 degrees. 

Within the last few minutes of cooking top each patty with a slice of cheddar cheese. 

Close the grill to hold the heat and melt the cheese slices.

Place the hamburger buns halves onto the grill and cook on the underside until lightly browned.

Remove burgers from the grill and spread BBQ sauce onto both halves of each bun. 

Top with a hamburger patty, 2 slices of bacon, and 2 onion rings. 


Friday, July 26, 2013

Blueberry Muffin's, just like grandma's

1/4 cup sugar

... 2 cups flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup blueberries

1 egg, beaten
1 cup milk

1 stick  melted butter

Heat oven to 400*
 Grease or spray tins.
 Sift together dry ingredients; add blueberries to flour mixture and stir gently. Mix egg, milk and butter together. Add to flour mixture; mix only enough to moisten flour.Fill  2/3 full in muffin .
 Bake 25 minutes

Southern Iced Tea Recipe

ice tea recipe

Real Southern Ice Tea that I grew up drinking is sweet tea.

Very sweet. Just like no Southerner where I grew up would put sugar in their cornbread, they would not consider iced tea without sugar.

I've made this tea for people that never had it this way and have received many compliments.

They all want to know what I did different. Well, it's so simple. See for yourself.


 This is as important as making the tea. When serving, fill the glass with ice first, then pour in the tea.

NEVER SERVE TEA WITH 2 CUBES OF ICE like restaurants tend to do. When I say fill the glass with ice, I mean "fill the glass with ice"!

 After pouring the tea in the glass, the ice will settle down a little, add more ice to fill up glass.

8-12 tea bags black tea

1 1/2 cups sugar
1 qt. water

1. Pour the sugar in a 2 quart pitcher. Sit aside

2. Place 1 quart water in large pot on stove top burner set on medium-high heat.

3. Add tea bags to water. See note below.

4. Bring water just to the point where small bubbles begin to form around edge of pot.
 Do not bring to a full boil.

5. Remove from heat, stir well and then discard the tea bags

6. Pour hot tea in pitcher containing sugar. Mix well until all sugar is dissolved.

7. Add one tray of ice. Stir

8. Add water from tap to bring water level to within 4 inches of top of pitcher

9. Refrigerate for 30 minutes to an hour.

Sounds so simple, huh? Well, it really is. But you will find yourself making this tea all the time...because the pitcher just seems to have a hole in the bottom.


 If you use name brand quality tea you can use 8-10 tea bags.

 If you use bargain (like Dollar Store) tea you may need 10-12 or more tea bags. Just look for a dark, dark amber color for the cooked tea. If it is pale red/amber, it is too weak; add more tea bags.

Cracklin Cornbread

Cracklins Recipe

To make Cracklin Cornbread, you need...guess what? Cracklins! Some stores may sell cracklins, but I've never been able to find them, so I always make my own. It's very easy.


* 1 pound pork fat (should include part of the skin, a thick layer of fat and a small amount of meat)


  • 1. Slice pork into small pieces. For cornbread, cut about 1/4 inch square cubes.
  • 2. Fry over medium heat in a cast iron skillet, stirring often, until golden brown.
  • 3. Drain on paper towels before use.


Some people like cracklins chewy, sort of like beef jerky. Others like them crunchy like pig skins. You can make them either way according to how long you cook them. If you want chewy, just cook until medium brown. If you want crunchy, cook until well browned, remove pan from heat and take one cracklin out and cool it thoroughly before tasting. If not crunchy enough, put pan back on heat, cook another 3-5 minutes and repeat taste. Remember when doing the taste test, the cracklin MUST be completely cold before tasting. They only get crunchy after cooling.

NOTE  2:

Just add a handful to your cornbread batter and bake as ausual...

Southern Fried Okra

okra just right image
* Vegetable Cooking oil, enough to cover okra completely in frying pan

* 4 cups cut up okra (or one bag frozen)

* 1 egg

* 1/2 cup milk

* 1 cup cornmeal yellow or white ( I like yellow best )
* 2 tablespoons flour

* 1 teaspoon salt

* 1/2 teaspoon black pepper

1. Heat oil in large frying pan on medium heat. Use a pan large enough not to crowd the okra.
2. Chop okra into 1 inch pieces (if using frozen, you can buy it already chopped).

3. Beat egg lightly in a bowl, add milk and stir well.

4. Add okra to the egg/milk wash. Stir to coat okra with mixture and let sit for 5 minutes in the wash.

5. Place the cornmeal, flour, salt and pepper in a separate large bowl and mix

6. Dredge the okra in the cornmeal mix to cover all sides of okra with mix.
7. Place one piece of coated okra in the hot oil and check that it immediately bubbles and sizzles. If not, the oil is not hot enough.
Increase heat until you get the bubbles when adding one piece of okra.

8. If oil temperature is O.K., add all the okra to the skillet.

9. Cook the okra, stirring frequently, until it is one shade from burnt (about 15 minutes).
When done, the okra should not be bright green.
 It should be brown with a few black (burned) edges (about 15 minutes).
Note: This is simply the way we like it.
 If you do not want it very crunchy, just cook until golden brown like picture on left below..


Prepare ziploc bag with:
2c. flour
1 Tablespoon salt
few shakes of pepper
2 Tablespoons paprika

Prepare a bowl with 4 eggs and a splash of water

Sprinkle salt and pepper on chicken cutlets (1 used 1 1/2 pounds thin cutlets) and dredge in the flour mix.  Then dip in egg, back in flour and pan fry in some avocado oil until crispy on both sides.  Remove to a rack. 

Honey Garlic Sauce

In a pot add:

2 Tablesoons olive oil
3 cloves minced garlic

Cook over medium until fragrant but do not brown garlic.  
1 cup honey  (I used orange blossom from Williams Sonoma)
¼ cup Tamari

Simmer on low 5mins.  Then dip each cutlet into the sauce and top with sliced scallions.

Thursday, July 25, 2013

Chocolate Flan Cake

1 (18.25 oz.) box chocolate or devil's food cake mix

1 (10.9-oz.) jar cajeta (caramel topping) or Smucker's caramel topping or homemade cajeta

1 (14 oz.) can sweetened condensed milk
1 (12 oz.) can evaporated milk
1/2 C. fresh milk
8 oz. cream cheese, at room temperature
1 tsp. vanilla extract
5 eggs

Preheat oven to 350ºF. Spray a large (at least 12-cup) Bundt pan with nonstick coating. Soften the cajeta in the jar in the microwave and pour into the prepared pan. (If you can't find the cajeta or do not want to make your own, substitute Smucker's Caramel topping, but the Mexican cajeta has a richer flavor).

Prepare cake mix according to package directions. Pour the cake batter into the cake pan over the caramel.

To make the flan, pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs. Mix well. Pour the flan mixture very slowly over the cake batter. Cover the pan TIGHTLY with aluminum foil. Covering tightly is very important.

Set the Bundt pan into a large pan and set on the oven rack and slide in. Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water).

Bake cake for about 2 hours; do not uncover during this time.
5. After two hours, remove cake from water and allow to cool for 15 minutes. Invert cake onto a large plate with rim. The cajeta will drip down the sides of the cake. Cool completely then refrigerate.

Note: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.

Fajita Nachos

1 lb. skirt steak or flank steak


1/2 C. soy sauce

1 C. pineapple juice

1 T. ground cumin

1 t. garlic minced

1/8 C. lime juice freshly squeezed

Cut the steak into thin strips. Mix the marinade well and add the steak strips to it. Marinate for 6 - 8 hours.

Grill the steak strips quickly over high heat. 2- 3 minutes. Set aside.

To assemble Nachos you need:

12 6 inch flour tortillas

4 C. refried beans

12 oz. monterey jack cheese

12 oz. cheddar cheese

1 C. sour cream

1 C. Pico de Gallo

1/2 C. red onion chopped

1/2 C. cilantro chopped

Spinach and Cheese Calzones


1 teaspoon olive oil

1 small onion, chopped

1 clove garlic, minced

3 cups coarse chopped fresh spinach

1 cup lowfat ricotta cheese

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1 egg yolk

1/2 cup crumbled feta cheese (2 oz)

1 tablespoon yellow cornmeal

1 recipe pizza dough or 1 tube refrigerated pizza dough

1 cup bottled marinara sauce (optional)

Heat oil in large skillet and cook the onion, covered, over medium-low heat, stirring until softened, about 5 minutes. Stir in the garlic and cook, uncovered, for 1 minute. Stir in the spinach and cook, stirring until the spinach is wilted, about 2 minutes.

Transfer the vegetables to a mixing bowl and stir in the ricotta, nutmeg, salt and cayenne. Then stir in the egg yolk and feta until blended. The filling can be made several hours ahead and refrigerated. (Return to room temperature before using.)

Preheat the oven to 375ºF. Sprinkle a large baking sheet with the cornmeal.

On a flat surface, roll or pat the pizza dough to a rough 12 or 14 inch square. Use a sharp knife or pizza wheel to cut the dough into 4 equal squares. Divide the filling among the dough squares, spooning it onto one diagonal half of each square and leaving about a 1/2" margin all around. Fold the top over to make a triangle and seal the edges by pressing with the tines of a fork. Use a small knife to make three slashes in the top of each calzone to allow steam to escape.

Place the calzone on prepared baking sheet and bake until a rich golden brown, 25-30 minutes. Serve warm with heated marinara sauce for dipping, if desired.

Serves 4.

Ham and Swiss Calzone



1 1/4 cups warm beer

1 teaspoon salt

2 tablespoons sugar

1 tablespoon olive oil

3 cups bread flour

2 teaspoons yeast


4 chopped roma tomatoes

3 cloves garlic, minced

chopped fresh basil

1 cup chopped cooked ham

1 cup shredded Swiss cheese

Choose your favorite method for making dough. While you're waiting, combine the tomatoes, garlic, and basil, set aside.

Divide the dough in two balls, roll one in a circle approx. 12" in diameter. Layer half of the circle with Parmesan cheese, chicken, tomato mixture, and a liberal dose of crumbled feta. Fold crust over and seal the edges. Repeat with other half.

Bake at 350ºF 15-20 minutes. When done, brush the crusts with melted butter.

This makes two good-sized calzones.

Tuesday, July 23, 2013

Honey Chipotle Baked Beans

Cooking spray

1/2 cup minced shallots (about 5 ounces)

1 tablespoon ground cumin

1 tablespoon minced garlic

1/2 cup tomato puree

1 tablespoon canola oil

1/4 cup honey

1/4 cup cider vinegar

2 tablespoons molasses

1 tablespoon Worcestershire sauce

1/4 teaspoon salt

2 chipotle chiles, canned in adobo sauce, seeded and chopped

2 (28-ounce) cans baked beans

Preheat oven to 300°. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

Add shallots; sauté 4 minutes or until golden.

Add cumin and garlic; sauté for 1 minute. Add tomato puree and oil, and cook for 2 minutes or until thick, stirring constantly.

Add honey and the next 5 ingredients (through chiles). Reduce heat; simmer for 10 minutes, stirring occasionally.

Combine beans and shallot mixture in a 2-quart baking dish. Bake at 300° for 1 hour or until thick and bubbly.


  5 - 3/4 cup servings

CALORIES 286(7% from fat); FAT 2.2g (sat 0.1g,mono 1.2g,poly 0.6g); PROTEIN 8.3g; CHOLESTEROL 0.0mg; CALCIUM 88mg; SODIUM 709mg; FIBER 9.9g; IRON 2mg; CARBOHYDRATE 54g

Tex-Mex Pie

2 lbs. ground beef

1 C. chopped onion

1 t. salt

2 t. pepper

1 T. Tony Chachere's Original Seasoning

1 15 oz. can whole kernel corn

1 15 oz. can Bush's baked beans

1 10 oz. can diced Rotel tomatoes (tomatoes and green chilies)

1/2 C. bacon bits

3 eggs

1 C. Bisquick

2 C. milk

2 C. shredded cheese

Optional variations: include 1 C. mushrooms or 1 C. black olives

Heat oven to 400 degrees F. Grease a 13 inch casserole dish..

Cook beef, onion, pepper, Tony's seasonings and 1/2 t. salt until beef is brown. (Note: If using Longhorn meat there will be no fat to's the leanest of any cattle breed.)

Mix in corn, beans, rotel, 1 C. cheese and if desired mushrooms and olives. Spread in greased casserole dish.

Stir Bisquick, milk, eggs and 1/2 t. salt in a separate bowl until well blended. Pour onto meat mixture and sprinkle on remaining cheese.

Bake uncovered 45 - 60 minutes, depending on how brown you like your crust topping.


Tony's seasoning is a "spicy" multi-seasoning mix.
If you can't buy it at your store, Get a Taco Seasoning, oe whatever you like..

Shrimp with Thai Dipping Sauce

2/3 c Rice wine vinegar

2 tb Honey

1/2 c Tightly packed fresh mint leaves, chopped

2 ts Nuoc mam or nam pla

2 ts Low-sodium soy sauce

1/3 c Low-fat milk

1 t Dried crushed red pepper

6 lg Garlic cloves, chopped

1/2 ts Imitation coconut extract

3 tb Minced lemongrass -or- 1 1/2 ts Minced lime zest

2 lbs. Uncooked medium to large shrimp, peeled, deveined

Combine first ten ingredients in large bowl. (Can be prepared up to one day ahead. Cover and refrigerate.)

Bring pot of water to boil.

Add shrimp and cook two minutes until opaque. Drain.

Refresh under cold water and drain.

Add shrimp to sauce mixture and let stand 45 minutes. Chill in refrigerator one hour. (Can be prepared up to four hours ahead. Cover.)

Transfer shrimp to platter.

Pour sauce into decorative bowl; place sauce in center of platter and serve.

Reuben Submarine


1 8 ounce loaf unsliced French bread, halved lengthwise

1/4 cup mayonnaise or salad dressing

1 tablespoon prepared mustard

8 ounces process Swiss cheese slices, halved diagonally

1/2 pound thinly sliced corned beef, chicken or other deli meats, cut into bite size strips

1 8 ounce can sauerkraut, rinsed and well drained

Preheat oven to 425F.

Stir together mayonnaise and mustard. Spread on cut surface of bread.

Top with cheese triangles. Place in a 15 x 10 x 1 inch baking pan.

In a medium mixing bowl toss together meat and sauerkraut.

Divide meat mixture evenly between bread halves in baking pan.

Bake, uncovered, in the 425F oven for 5 to 10 minutes or until warm and cheese begins to melt. Serve the sandwiches open face.


Sunday, July 21, 2013


If you have never made bagels, then I suggest you do.
They are so much better then store bought.. It is not as hard as you think.. This is my favorite recipe !!!

2 packages active dry or compressed yeast

2 cups warm potato water or plain water (must be lukewarm for compressed yeast)

4 eggs

1 tablespoon salt

1 tablespoon sugar

1/4 cup oil

8 cups unsifted all-purpose flour

2 quarts boiling water

2 tablespoons sugar

1 egg beaten with 1 tablespoon water

Dissolve yeast in 1/2 cup of potato or plain water. (Potato water is water in which peeled potatoes have been cooked.) Beat eggs in large mixing bowl, add the yeast mixture, remaining water, salt, 1 tablespoon sugar, oil and 2 cups of the flour. Beat until smooth. Add enough of the remaining flour to make a workable dough.

Turn out on floured board and knead until smooth and elastic, adding more flour as needed. Kneading should take about 10 minutes. Dough should be firm. Put dough in greased bowl and let rise in a warm (80 to 85 degree) place covered lightly (tea towel is good), until it has doubled in size, about 90 minutes.

Punch dough down and knead again a few minutes on lightly floured board until smooth and elastic. Pinch off pieces of dough and roll between the palms to form ropes about 6-inches long and 3/4-inch wide. Pinch the ends together firmly to form doughnut shape. Should yield about 32.

Bring 2 quarts of water to boil; add the 2 tablespoons sugar. Drop bagels into water one at a time. As they come to the surface, turn them over. Whole process should take 3 minutes. Remove with slotted spoon and place on greased cookie sheets. Brush with egg and water glaze. Bake in 425-degree oven for 15 to 20 minutes.

Variations: Sprinkle with poppy seeds or coarse salt or sesame seeds before baking.


1 pint Hellmann's mayonnaise

1 pint sour cream

2 Tbsp. parsley

1 tsp. dill weed

1 tsp. minced onion

1 Tbsp. cayenne pepper

Mix well and refrigerate... Serve with raw veggie's, your choice!

Saturday, July 20, 2013

Princess Pie (Coconut Cream Pie)

Princess Pie (Coconut Cream Pie)

... crust:

1 cup flour
1/2 cup butter, melted
2 Tbs sugar
1/2 cup chopped pecans - optional

Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.

Layer two:

8 ounces cream cheese, room temperature
1 cup powdered sugar
1 cup whipped topping

Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.

Layer three:

1 small package coconut cream instant pudding
1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)

Mix until thickened. Spread over cream cheese mixture.

Top with remaining tub of whipped topping.

Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.



The first time I ate these were at PONCH'S Mexican Restaurant in Austin, Texas. I love these little puffy dough, airy little biscuits. They serve them as a dessert. WARNING: You will find these habit forming  :)

4 cups flour
1 1/4 tbsp salt
3 tbsp baking powder
3 tbsp sugar
2 tbsp shortening
oil for frying

Sit flour, salt, baking powder and sugar.

Cut in shortening and add just enough milk to make a soft dough, just firm enough to roll.

Cover bowl and let dough rest 30 to 60 minutes. Roll 1/4 inch thick on lightly floured board and cut in diamond-shaped pieces. I just do about 3" squares.. Doesn't have to be perfect. 

Heat one-inch of oil in a frying pan to approximately 370 to 380 F. Add a few pieces at a time.

Turn at once so they will puff evenly on both sides; then turn back to brown on both sides.

Drain on paper towel.

Sprinkle with powdered sugar or cinnamon-sugar mixture.


I just like Butter and Honey .


Quick Banana Pudding


1 large package (6 oz.) instant vanilla pudding

2 1/2 C. cold milk

1 (14 oz.) can sweetened condensed milk

1 (16-oz.) container whipped topping

2 - 3 bananas, sliced

40 vanilla wafer cookies

Prepare pudding according to package directions, using cold milk. Stir in condensed milk. Blend well; fold in half the whipped topping.

Layer pudding, bananas and vanilla wafers; top with remaining whipped topping and a few banana slices. Refrigerate overnight.

Stuffed Cabbage

 I love this stuff..So Yummy

2 pound cabbage head

1/2 cup long-grain rice
1 pound lean ground pork
1 small onion, chopped fine
1 beaten egg
1/2 cup water
Salt, pepper and paprika to taste
1-2 cloves garlic, crushed

Stewing Sauce:
1 small can sauerkraut
1 can whole tomatoes
1 small onion, cut fine
2 tablespoons sugar
Salt, pepper and paprika to taste

Remove core from cabbage head and put in boiling water only long enough to wilt outer leaves.

To make filling, scald rice in boiling water for 5 minutes; rinse with cold water. Mix rice with remaining filling ingredients.

Put 1 tablespoon filling on each cabbage leaf. Fold one end of leaf over, then one side. Roll tightly and tuck other end in to secure.

To make the sauce, finely chopped the cabbage left over after leaves for rolling are removed.

Mix sauerkraut, tomatoes, onions, sugar and seasonings.

Put sauce in bottom of kettle and between layers of cabbage rolls. Cover top of kettle with water. Cook on low heat about 1 1/2 hours. Water may have to be added during cooking to keep rolls completely covered.

Natchitoches Meat Pies

2 t. shortening

2 t. flour

1 1/2 lbs. ground pork

1/2 lb. ground beef

2 large onions, chopped fine

2 T. fresh chopped parsley

1 t. sage

1 t. garlic salt

red pepper and black pepper to taste


4 C. flour

2 t. baking powder

1 t. salt

1/2 C. melted shortening

1/2 C. milk

2 eggs slightly beaten

Combine shortening and flour in a large Dutch oven. Cook over med. heat, stirring constantly, until a roux is of copper color. Add other ingredients and cook until meat is browned and onions are tender. Drain well and cool.

Divide pastry into 22 equal portions. Roll each portion into 5 inch circles. Place about 2 T. meat mixture in each circle. Fold in half; moisten edges w/water and press with fork to seal.

Heat 1 inch of oil to 375°F. Fry pies in hot oil until golden, turning once. Drain well on paper towels.


Combine flour, baking powder, and salt. Add melted shortening, stirring until blended. Combine milk and eggs stirring well. Pour milk mixture into flour, stir just until blended, adding more milk as necessary.

Friday, July 19, 2013

Oven-Dried Tomato Bruschetta

12 plum tomatoes
kosher salt

Thanks Alexandra

1 baguette
olive oil
fresh mozzarella, cut into ½-inch thick slices
fresh basil

Preheat oven to 200ºF.
Halve each tomato lengthwise through the stem. Arrange the tomatoes, cut side up, side by side on a rimmed cookie sheet. (Tomatoes should not be touching one another.) Sprinkle each tomato lightly with salt.

Place in the oven and bake for six to eight hours, or until tomatoes are shriveled, but not dry and brittle. Check every couple of hours. (The tomatoes should still feel flexible when removed from the oven.) Remove tomatoes from the oven, and let cool completely before storing. Store in a glass jar or Ziploc. Moisten with olive oil if tomatoes are too dry. The tomatoes will keep indefinitely.

For the bruschetta, preheat the oven to 400ºF. Slice the baguette into ¾-inch thick rounds, drizzle with olive oil and bake until golden, about 10 minutes. Remove from the oven and let cool. Top each baguette slice with a piece of mozzarella, a few oven dried tomatoes and a few small leaves of basil. Serve.

Thursday, July 18, 2013

Perfect Fried Chicken Livers

1 pound chicken livers
1 egg
1/2 cup milk
1 cup all-purpose flour
1 tablespoon garlic powder
salt and pepper to taste
1 quart vegetable oil for frying

Place the chicken livers in a colander, and rinse with water. Drain the livers well. 

Whisk together the egg and milk in a shallow bowl until well blended. 

Place the flour, garlic powder, and salt and pepper in a resealable plastic zipper bag, and shake to combine.

Heat oil in a deep-fryer or large saucepan to 375 degrees

Place the chicken livers in the bowl of egg and milk mixture, and coat each liver. 

Place the livers, one at a time, into the plastic bag of flour mixture, and shake the bag to coat the each liver completely.

Gently place the coated livers, a few at a time, into the hot oil. 

Cover the pan of oil with a frying screen to avoid getting burned by spatters of oil that will pop out as the livers fry. 

Deep fry the livers until crisp and golden brown, 5 to 6 minutes.


You can do Chicken Gizzards this way too.. Just fry a little longer..

Deep Fried Cauliflower

1 head cauliflower, washed and broken into bite-size flowerets
2 eggs, beaten
1 tablespoon milk
1/4 teaspoon salt
1 1/2 cups flour
2 tablespoons shredded parmesan cheese
1/4 teaspoon garlic powder
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1/8 teaspoon paprika
1 dash cayenne pepper (use more if you like spicy stuff)
1/4 teaspoon black pepper
oil (for deep frying)

Preheat fryer oil to 375.

Place the beaten eggs, milk and salt in a shallow bowl (or a large baggie).

In a seperate shallow bowl (or another large baggie), mix together flour, cheese, garlic powder, thyme, oregano, paprika, cayenne, and pepper.

Place flowerets into egg mixture and toss (or shake baggie) to coat well.

Remove and plce into flour mixture and toss (or shake baggie) to coat well.

Fry in batches for 4 - 6 minutes or until golden brown.

Drain on paper towels and lightly salt.

*Serve w/ dipping sauces such as marinara, ranch or blue cheese.

Crispy Okra Chips and Dip

Of My Goodness.. So "yumawesome"  :)
For Okra Chips:

1 cup flour
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
20 pieces whole, fresh okra, cut in half lengthwise
1 cup buttermilk
Corn or canola oil, for frying

For the Dip:

8 oz. Cream Cheese
8 oz. Sour Cream
2 to 3 teaspoons Old Bay Seasoning
1 teaspoon Creole Seasoning
Green Onions, one bunch

To make the Okra Chips:

In a medium-sized bowl, mix together the flour, salt, black pepper and garlic powder.
 Place the buttermilk in a separate medium-sized bowl next to the flour.
 Dip the okra in buttermilk, then immediately dredge into the seasoned flour. Shake off any excess flour.

Fry in a deep fryer (such as a FryDaddy) at 350° for 2 to 3 minutes.
 Drain on paper towels. Serve hot.

To make the Dip:

Bring the cream cheese to room temperature and thinly slice the green onions.

Beat the cream cheese until it's nice and fluffy then mix in the sour cream.

Add the Old Bay and Creole seasoning, Adjust the amounts to taste.

Stir in the green onions and let it sit in the fridge for a while before serving.

Wednesday, July 17, 2013

Apple Pie Moonshine :)

Looks a little easier to make these days, don't it ? lol

1/2 gallon apple juice
1/2 gallon apple cider
4 cinnamon sticks
1 whole clove
1 cup white sugar
1 cup brown sugar
3 cups 190 proof grain alcohol (such as Everclear®)
2 cups vanilla vodka


Bring the apple cider, apple juice, cinnamon stick, whole clove, white sugar, and brown sugar together in a large pot; reduce heat to medium low and simmer for 20 minutes. 

Remove from heat and cool completely.

Stir the grain alcohol and vanilla vodka into the cooled mixture. 

Pour into bottles and refrigerate.

Tuesday, July 16, 2013

The Best Bean Dip Ever !

1 (15oz) can refried beans

5 pickled jalapenos, chopped

1 tbsp juice from jalapenos

½ tsp salt

1/2 teaspoon sugar 

1/4 teaspoon onion powder 

1/8 teaspoon garlic powder 

1/8 teaspoon cayenne pepper 

Combine refried beans with the other ingredients in a food processor. 

Puree ingredients on high speed until smooth. 

Cover and chill for at least an hour before serving.

Red Salsa


2 cups chopped tomatoes, OR
You can use a 24oz can of diced tomatoes
1/4 cup chopped onions

1 whole jalapeno (canned or fresh)

1 large clove garlic, mashed

1/2 teaspoon Salt

1/4 teaspoon pepper

1 teaspoon sugar

1 tablespoon apple cider vinegar

Place all ingredients in food processor or blender. Process until everything is chopped well. The secret to the salsa is refrigeration - at least 8 hours before serving. The older the better.

Queso ( Cheese ) Dip

1 can (14-1/2 ounces) no-salt-added diced tomatoes

1 can (10 ounces) diced tomatoes and green chilies
1 small onion, chopped

2 garlic cloves, minced

1 teaspoon olive oil

1 package (8 ounces) cheese, cubed

6 ounces Velveeta Cheese ,cubed
1 teaspoon chili powder

2 tablespoons minced fresh cilantro

Pour both cans of tomatoes into a colander over a small bowl; drain, reserving 1/3 cup liquid. Discard remaining liquid or save for another use.

In a large skillet, saute onion and garlic in oil until tender. Stir in cream cheese until melted. Add the tomatoes, process cheese, chili powder and reserved liquid. Cook and stir over low heat until cheese is melted. Stir in cilantro, Serve with tortilla chips.
Makes about 3 cups
tortilla chips
I make my own
 Take a package of corn torillas and cut in half, then cut each half in half again.  Drop into hot oil and fry until golden.. Drain on paper towels and lightly salt..
So much better then store bought and way cheaper.
The toastier , the crispier... Just play with your food until you get it right !  :)

Monday, July 15, 2013

Cherry Kolaches

A Great Texas Recipe, You need to try it !

My Mom Use To Make These, Talk About Something Good !!!

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2-1/2 cups warm 2% milk (110° to 115°)
3/4 cup sugar
3/4 cup butter, softened
2 teaspoons salt
4 eggs
11 to 11-1/2 cups all-purpose flour

2 cans (21 ounces each) cherry pie filling
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons cold water

1 package (8 ounces) cream cheese, softened
2/3 cup sugar
1 egg yolk
Melted butter


In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, salt, eggs and 5 cups flour; beat until smooth. Stir in enough remaining flour to form a very soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 75 minutes.

Turn onto a well-floured surface. Shape into 1-1/2-in. balls. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes.

Meanwhile, in a small saucepan, combine pie filling and sugar. Combine cornstarch and cold water until smooth; gradually stir into filling. Bring to a boil over medium heat. Cook and stir for 1 minute or until thickened; set aside.

In a large bowl, beat the cream cheese, sugar and egg yolk until smooth. Using the end of a wooden spoon handle, make an indentation in the center of each dough ball; fill with 2 rounded teaspoons of filling. Make a small indentation in center of filling; add 1 teaspoon topping.
Bake at 400° for 10-15 minutes or until lightly browned. Brush melted butter over rolls. Remove from pans to wire racks to cool. Refrigerate leftovers.

Blond Texas Sheet Cake

Yup Another one :)

Here's a spin on the beloved chocolate Texas Sheet Cake. To serve as large triangles, cut cake into 5- x 5-inch squares, and then cut squares corner to corner.

1 (18.25-oz.) package white cake mix
1 cup buttermilk
1/3 cup butter, melted 
4 egg whites 
1/4 teaspoon almond extract

Caramel-Pecan Frosting (recipe follows)

Beat together first 5 ingredients at low speed with an electric mixer 2 minutes or until blended. Pour batter into a greased 15- x 10-inch jelly-roll pan.

Bake at 350° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 2 hours.

Prepare Caramel-Pecan Frosting. Pour immediately over cooled cake in pan, and spread quickly to cover cake.

Caramel-Pecan Frosting:
Yield: Makes 3 cups
Cook Time: 10 Minutes
Prep Time: 10 Minutes
Bake: 6 Minutes

1 cup chopped pecans
1/2 cup butter 
1 cup light brown sugar
1/3 cup buttermilk
2 cups powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Place chopped pecans in a single layer in a shallow pan.

Bake at 350° for 6 minutes or until lightly toasted.

Bring butter and brown sugar to a boil in a 3 1/2-qt. saucepan over medium heat, whisking constantly (about 2 minutes). Remove from heat, and slowly whisk in buttermilk.

Return mixture to heat, and bring to a boil. Pour into bowl of a heavy-duty electric stand mixer. Gradually add powdered sugar and vanilla and almond extracts, beating at medium-high speed until smooth (about 1 minute). Stir in pecans. Use immediately.

Candied Jalapenos (aka: Cowboy Candy)


Gotta Love Those Texas Recipes  :)

3 pounds fresh, firm, jalapeno peppers, washed
2 cups cider vinegar
6 cups white granulated sugar
½ teaspoon turmeric
½ teaspoon celery seed
3 teaspoons granulated garlic
1 teaspoon ground cayenne pepper


Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.

Slice the peppers into uniform ⅛-1/4 inch rounds. Set aside.

In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within ¼ inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.

Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.

*If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It's wonderful brushed on meat on the grill or added to potato salad or, or, or… In short, don't toss it out!

Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.

Allow to mellow for at least two weeks, but preferably a month before eating. Or don't. I won't tell!

I know this sounds crazy, but double this recipe. People will beg you for jars of this and get surly if you say no. Just. Trust. Me.

There aren't words that exist to describe how addictive these little savoury, sweet, spicy, crunchy, garlicky pickled jalapeno rounds are. Put them on sandwiches, tacos, rice or bake them into cornbread. You'll need more and more!

Copykat recipe forKFC Original Recipe Chicken

Warning....I am just sharing! Save to you wall ASAP as I will never post again.
KFC Original Recipe Chicken ...... HMMMMMM
11 Herbs and spices...... Enjoy.
Disclosure: Add Catchup...This makes it my recipe' KFC = Kool Freaken Chicken

1 whole chicken, cut into pieces
3 beaten eggs
4 tablespoons oil

For the coating

2 cups flour
4 teaspoons paprika
2 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon tarragon
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon celery salt


Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.
Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.

SHARE so you can find it on your timeline&e&eLike '  Share  ' Tag ' Comment ' Repost 'Follow meLike '  Share  ' Tag ' Comment ' Repost 'Follow me
Join Me Here
I got this off of Facebook, Looked so good, I had to share ..
 Ms. Bizkit
Warning....I am just sharing! Save to you wall ASAP as I will never post again.
KFC Original Recipe Chicken ...... HMMMMMM

11 Herbs and spices...... Enjoy.
losure: Add Catchup...This makes it my recipe' KFC = Kool Freaken Chicken

1 whole chicken, cut into pieces
3 beaten eggs
4 tablespoons oil

For the coating

2 cups flour
4 teaspoons paprika
2 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon tarragon
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon celery salt


Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.
Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.

Sunday, July 14, 2013

Sinfully Sweet Texas Brisket

The Name Says It All  :)

1 beef brisket (10+ pounds), with a layer of fat at least 1/4 inch thick, preferably 1/2 inch thick
2 tablespoons coarse salt (kosher or sea)
1 tablespoon chili powder
1 tablespoon white sugar
1 tablespoon brown sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground comino (cumin)

Remove brisket from packaging, rinse with cold water and pat dry. 

Combine the dry ingredients in a bowl. 

Sprinkle half the dry ingredients over one side of the brisket, then rub it into the meat by hand to spread evenly, including the sides and edges. 

Gently flip the brisket over and use the rest of the dry rub on the other side the same way. 

If you have the time, wrap the brisket in plastic wrap and refrigerate for 2-4 hours to cure in the rub – overnight is better (curing is optional, it will still be flavorful if you cook immediately).

Light only one side of the gas grill and set it to low heat. 

Soak wood chips (mesquite, hickory, or pecan) in water for 30 minutes, then drain and place in small foil pan (or other heat-tolerant metal container) and set on the grill directly over the side that is lit.

Place the brisket FAT SIDE UP in a large foil pan, or large roasting pan lined with two layers of foil, and place it on the grill on the side away from the direct flame heat. 

If you use a foil pan it's still a good idea to line it with two layers of foil to ensure you don't get any punctures, rips, or creases that the drippings can leak out of. 

Make sure the thicker side of the brisket is closer to the flames than the thinner side, that way it will cook more evenly. 

DO NOT cover the brisket with foil at any time during the grilling process. 

Now, close the grill and leave it alone for 2 hours (DO NOT OPEN GRILL DURING THIS TIME). 

After two hours, use a turkey baster to baste the brisket with the juices that accumulate in the roasting pan. 

Baste every 45 minutes or so after that. 

After three hours of total cooking time replace the wood chips with a freshly soaked batch. 

Let the brisket cook with the grill closed (except when basting) for a total of 6 hours from the time you put it on the grill. 

Remember, the brisket should not be lifted, turned, or punctured/pierced during the cooking process.

Remove from the grill, cover the brisket with foil tightly sealed to the pan, and let the brisket sit for 45-60 minutes, during which time it will re-absorb a lot of the juices and also undergo tenderization. This resting period is very important for juicy, tender brisket.

Cut brisket across the grain into thin slices. 

Garnish, if desired.

Grilled Spiral Cut Hot Dogs

Hot dogs
Hot dog buns
Wooden skewer
Sharp knife
Cutting board

Spiral cutting the hot dog is actually pretty easy.

First you insert the wood skewer lengthwise through the middle of the hot dog.

Take a knife and start cutting at top of the hot dog at a slight angle till the edge of the knife is up against the wood skewer.

Roll the hot dog forward to start cutting a spiral. 

If your hot dog gets to the edge of your cutting board before you reach the end, just stop, move the hot dog back onto the board and start cutting from where you left off.

Slide the hot dog off the skewer when done. 

The hot dog is now ready to be grilled.

Grill hot dogs 4 to 5 minutes per side over direct heat.

Place hot dog in bun and garnish with your favorite fixings.

Hot dog garnishes - mustard, relish, onions, etc.

The benefits of a spiral cut hot dog is a perfectly straight hot dog that fills the bun, more surface area so you have more grill flavor, and once in the bun the spiral cut leaves lots of slots for relish and other toppings.

Fiesta Brisket

This is one of the best TEXAS RECIPES BRISKET you'll ever find !

Make adjustments to whatever ingrients you can find....
4 guajillo chiles
4 cups boiling water 
1/2 cup cider vinegar
1/2 cup chicken broth
8 garlic cloves
1 medium onion, chopped 
3 fresh thyme sprigs
2 teaspoons dried Mexican oregano leaves*
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
3 teaspoons salt, divided
2 teaspoons ground pepper
1 (4- to 5-lb.) beef brisket flat
8 cups hickory wood chips
2 large limes, cut into wedges 
Garnish: fresh cilantro sprig

Cook chiles in a skillet over high heat 5 minutes or until fragrant, turning often. 

Remove stems and seeds from chiles. 

Place chiles in a large bowl; add 4 cups boiling water, and let stand 20 minutes. Drain.

Process chiles, vinegar, next 8 ingredients, and 3/4 tsp. salt in a blender or food processor until smooth, stopping to scrape down sides as needed.

Sprinkle pepper and remaining 2 1/4 tsp. salt over brisket. 

Place brisket in an extra-large zip-top plastic freezer bag or a large shallow dish. 

Pour chile mixture over brisket; rub brisket with chile mixture. Seal or cover, and chill 2 to 24 hours.

Soak wood chips in water 30 minutes. 

Prepare gas grill by removing cooking grate from 1 side of grill. Close grill lid, and light side of grill without cooking grate, leaving other side unlit. Preheat grill to 250° to 300° (low) heat.

Spread 4 cups soaked and drained wood chips on a large sheet of heavy-duty aluminum foil. Cover with another sheet of heavy-duty foil, and fold edges to seal. Poke several holes in top of pouch with a fork. Place pouch directly on lit side of grill. Cover with cooking grate.

Remove brisket from marinade, discarding marinade. 

Place brisket, fat side up, in a 12- x 10-inch disposable foil roasting pan. 

Place pan on unlit side of grill; cover with grill lid.

Grill brisket, maintaining internal temperature of grill between 225° and 250°, for 1 1/2 hours. 

Carefully tear open foil pouch with tongs, and add remaining 4 cups soaked and drained wood chips to pouch.

Cover with grill lid, and grill, maintaining internal temperature of grill between 225° and 250°, until a meat thermometer inserted into thickest portion of brisket registers 165° (about 1 1/2 hours).

Remove brisket from grill. 

Place brisket on a large sheet of heavy-duty aluminum foil, and pour 1/2 cup pan drippings over brisket; wrap with foil, sealing edges.

Return brisket to unlit side of grill, and grill, covered with grill lid, until meat thermometer registers 195° (about 2 hours). 

Remove from grill, and let stand 10 minutes. 

Cut brisket across the grain into thin slices. 

Squeeze juice from limes over brisket before serving. 

Garnish, if desired.

Note: Guajillo chiles and Mexican oregano may be found on the spice aisle of specialty grocery stores or in Mexican markets.

*Dried oregano may be substituted for Mexican oregano.

Oven-Roasted Fiesta Brisket: 

Prepare recipe as directed through Step 3. Preheat oven to 350°. Remove brisket from marinade, discarding marinade. Wrap brisket with heavy-duty aluminum foil, and place in a jelly-roll pan. Bake 3 hours or until a meat thermometer inserted into thickest portion registers 195° and brisket is very tender. Remove from oven, and let stand 10 minutes. Cut brisket across the grain into thin slices.

Cowboy Rib Eye Steak and Whiskey Butter

 Talk an\bout a good steak, darlin this is it..

1 tablespoon New Mexican chile powder or chile powder
1 tablespoon chipotle chile powder
1/2 tablespoon smoked paprika
1/2 tablespoon white pepper
1 teaspoon freshly ground black pepper
1 tablespoon Sugar-in-the-Raw
2-1 inch thick bone-in ribeye steaks, (about 1 pound each)
Whiskey Butter (see recipe below)


For rub, in bowl combine chile powders, paprika, white pepper, black pepper, and sugar.*

Prepare grill for direct cooking over low heat (about 300 degrees F). Meanwhile, let meat come to room temperature about 20 minutes before grilling. Pat meat with paper towels to remove excess moisture. Just before grilling, brush steaks with oil. Sprinkle about 1 tablespoon of rub and a little salt on steaks; pat in with fingers.

Place steaks directly over medium-high heat for about 5 minutes. Turn and grill 5 more minutes for medium-rare doneness. Remove from grill. Let rest at least 5 minutes.

Top hot steaks with Whiskey Butter. To serve, slice steaks. 

Whiskey Butter

2 sticks unsalted butter
2 shallots, soaked in whiskey
3 teaspoons minced parsley
1/2 teaspoon Dijon-style mustard
1/2 teaspoon Worcestershire sauce
3 teaspoons Jack Daniels whiskey
1/2 teaspoon sea salt or salt
Ground white pepper to taste

Combine butter, shallot, parsley, mustard, Worcestershire, Jack Daniel's, salt, and white pepper. Mix well. Drop butter in spoonfuls onto waxed paper. Roll in plastic and smooth out to form a round log. Refrigerate until hard and easy to cut, at least 3 hours. Store in the refrigerator for up to 1 week, or freeze for up to 3 months.

Saturday, July 13, 2013

Roadhouse Rattlesnake Bites

GOTTCH !!!  :)


12 jalapeno peppers
1 egg
2 tablespoons milk
1 tablespoon flour
Dash of salt and pepper
1 1/2 cup bread crumbs
Vegetable oil, enough for frying
1 cup shredded Monterey jack cheese
12 ounces softened cream cheese
1 tablespoon bacon bits

Wash jalapenos and slice them lengthwise.

Remove the seeds from each half.

In a small bowl, mix together the Monterey jack cheese, cream cheese, and the bacon bits.

Fill each jalapeno half with about four or five teaspoons of the Monterey jack cheese and cream cheese mixture.

Mix flour, egg, milk, salt, and pepper to taste in a deep plate (for example, a pie plate).

Place breadcrumbs in another deep plate.

Roll each jalapeno half in egg mixture to coat.

Roll the coated jalapeno in breadcrumbs until covered.

Place the Rattlesnake Bites in the freezer for at least 30 minutes.

 This will firm up the filling, making it easier to fry the bites.

Deep fry in hot oil until golden brown.


If you don't have a deep fryer, you can fry the Rattlesnake Bites in a deep pan filled with enough oil to cover them while they cook. They can also be baked for 15 minutes in a preheated 375F oven.

You may also choose to use minced jalapenos and cheese formed into balls before being coated with the egg and crumb mixture, rather than using jalapeno halves as is specified in this recipe.

To make your Roadhouse Rattlesnake Bites as authentic as possible, serve with Cajun Horseradish dipping sauce.

If you're not a big fan of Monterey jack cheese, you can substitute cheddar cheese.

You can choose to purchase seasoned or unseasoned bread crumbs to use in this recipe, or you can make your own with day-old bread.