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    35 Recipes

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    Absolutely crazy insane delicious. I didn't bother with making a pie crust. A Pillsbury fresh frozen one worked just fine. The Mojo sauce had mixed reviews in the family. I didn't care for it but the hubby thought it was ok and the daughter liked it. In addition, I used a pulled pork from a tub that had a very light, mild and sweet bbq sauce to it. I also used a bit more swiss cheese -- ok we like cheese. We didn't bother with the tomato and pickle decoration either. It smelled so good and look so good coming out of the oven there was no time for that. Enjoy! It's awesome!

    Recipe #294777

    Recipe #240289

    Here's a little recipe for creating garlic olive oil. You should only make a little at a time because you don't want your oil to spoil. Once you make it -- bottle it up and put it in the fridge and use it during the week for cooking. My only note is, add a little fresh basil or thyme leaves for an even more robust taste experience. Enjoy!!

    Recipe #236601

    um...don't let yours overcook like I did the first time, ok? haha! Making a delicious dessert doesn't have to be hard or time consuming. Just come from the kitchen carrying this recipe with flour on your brow and looking as if you've been baking for hours and the family will worship you. Well, the reality is they'll be too busy enjoying this cobbler to notice you, but that's ok. I'm giving you the recipe for peaches, but try apples if you wish! Just think, cinnamon and vanilla flavoring with apple and nutmeg and almond flavoring for peaches. Got it? It's delish! OH!!! If I catch you using canned fruit I will haunt you and make spooky telepathic noises in your kitchen when you're home alone! Enjoy!!

    Recipe #236586

    January 28, 2000, is the day my mother crossed over. I miss her terribly but over the years I've learned to pull up my big girl panties and deal. Good for me! Still I think it's appropriate to remember my Mom, her sister (also passed on) and all the women who took on motherhood and kids like me in the 1950s. This recipe should bring on a memory for those of you who are my age, a chuckle to those who are at least 20 years my senior and a look at a wonderfully innocent time for the younger generation. I don't know if folks did this in other parts of the country (or the world for that matter), but if you didn't live on the east coast of the United States when it snowed, you may have missed out on snow ice cream. If a good Nor'easter blizzard hit, your Mom would wake you up early, stuff you into your galoshes (mine were yellow with metal buckles) and send you outside with a bowl to collect snow. You weren't allowed to cheat. No snow from the ground. You had to sit that bowl in a place where it would fill up with fresh snow. Of course by the time you finished playing in the back yard snow, getting thoroughly soaked through, mittens frozen to your fingers from making snow angels, the bowl was brimming over with the white stuff and your Mom was telling you to come in. If you were fortunate enough to have a mud room, you got to strip there but for those of us whose back door entered directly into the kitchen, you had to drop everything practically down to your bloomers on the newspaper your Mom laid at the doorway. So there you are almost buck naked, the blizzard wind is cold on your butt as you lean back against the cold door trying to get off those galoshes while simultaneously trying not to lose you grip on that bowl of snow. But you didn't care. It was coming! Snow ice cream. Man oh man. Your Mom would make it up right in the bowl you brought it and then pour it into those old metal ice cube trays with the handle and freeze it. But meanwhile you got to lick the bowl. This was before the days we worried about samonella poisoning. Raw eggs in any kind of batter didn't mean cooties. It just meant sweet sticky fingers wiping the bowl clean. So here's a memory folks -- snow ice cream -- the way Moms in the 1950s made it. I also included the recipe at the end for the way nutrionists say is safer -- without eggs. I haven't had it in years, yet the feelings, the smells, the sights, everything came flooding back in when I thought of it. Miss ya, Mom! Love you so much.

    Recipe #236580

    This gem of an Emeril recipe is one that will not leave you feeling wiped out. It really is easy but it does take a bit more work than usual. This is definitely a "day off from work" or weekend recipe. IT'S YUMMY!!!! My note for this one is make certain you get jumbo lump crabmeat -- none of that stuff with crab claw meat and tons of shells. Get good quality crabmeat. If you live in an area where crabmeat isn't readily accessible, there are places where you can order it and have it shipped fresh to your door. Also, remember to NEVER wash mushrooms. Just dust them off with a clean cloth. The reason for this is that mushrooms take in water like a sponge. You'll end up with gooey mushrooms if you wash them in water. A damp towel will do you just fine. Cook up this luscious Emeril dish. Enjoy!

    Recipe #236561

    Not quite the real homemade thing but delicious and soooooooooo easy!

    Recipe #236545

    Is it your birthday? It would be a great time to make chocolate brandy balls. Ok -- any excuse would do to make chocolate brandy balls. My secret? A little sip of Harvey's Bristol Cream on the side. Ok...on the side, in the kitchen, on the back porch...wherever. Enjoy!

    Recipe #236544

    Fried apples do well as a side dish with ANYTHING. Slap 'em on a plate with your pork chop and some spinach and you've got a yummy meal. Or you can hold off til dessert and throw some ice cream on top of them in a big ole bowl. How about having them on the side with pancakes for breakfast. YUM-EEEEEE!!! They are easy as pie to make. Go as sweet or as tart as you like. It's a good old fashioned southern delicacy. Enjoy!!

    Recipe #236541

    I was watching Emeril one day and almost fell off the sofa. He was making a pineapple upside down cake and it's almost the exact same recipe my mother used the one and ONLY time she made that same cake. But you HAVE to hear the story behind this one. My cousin Janice and I spent a lot of time together when we were kids. Mom cooked but truth be told she was not the best there was. This one day, however, Mom decided to try her hand at pineapple upside down cake. Ok...from now on I'm calling it PUD cake...way too much to type. Anyway, she spent the better part of a morning really concentrating on this recipe. When it came out of the oven -- it looked pretty good! Wow! Mom made a PUD cake!! Of course, Jan and I stood ready with forks and plates but Mom said we had to wait for dinner, to go outside and play and she had better not find finger marks in the cake. So not wanting to risk a whipping, we went outside knowing that in a couple of hours she would call us in to wash up and eat. Man, we would have endured burnt brussel sprouts and liver just to get to that dessert! After a while, we noticed that Mom had gone across the street to chat with a neighbor. Naturally the plot was hatched to sneak inside and maybe we could slip a finger up under the cake for a nibble without it being noticed. Ok...so remember the whole shock and awe thing on TV with the war? Nuh-uh -- we had the first shock and awe incidents ever recorded in history. Mom had left the cake on the buffet on a glass pedestal and covered with saran wrap. The saran wrap was disheveled beyond belief. Huge crumbs were laying all over the buffet and on one side it looked like the cake had been literally attacked. Big chunks were missing! Man! We didn't do it!! I mean, for REAL -- this time we could truthfully say we didn't do it. But who did? Ok, that was shock and awe #1. Here we are standing there staring at the destroyed cake with ragged pineapples and cherries hanging off the cake plate. Kids are basically pretty dumb. Had we any clue at all, we would have run for the hills because shock and awe #2 came when Mom threw open the front screen door, took one look at the cake, one look at us standing there staring at the cake and it was on! This was one of those whippings where your Mother just comes out swinging and what's worse, she's talking in between each blow. You can hear it, can't you? "Didn't I tell you..." thwack thwack thwack "...not to touch that cake..." thwack thwack thwack "...after I spent all morning..." thwack thwack thwack You feel it, don't you? ha ha!!! We did too. The whole time the three of us are running around the dining room table. The dust balls must have been rolling around laughing. It all looked really comical. Mom going one way, us going another, trying to dodge the bullets until she finally tired out and made us go sit on the steps in the front hallway. Now, here's me and Jan, sitting on the steps punished. And this time we really were innocent! Mom is still in the kitchen and she is PISSED. Just then, Jan pinches my arm and says, "A!" (family calls me "A") "...look!!!" There at the front door stretched out in the hot sun streaming through the storm door was Dusty...our old gray alley-turned-house cat. She was cleaning herself as cats do...taking long luxurious strokes with her tongue OF PUD CAKE EMBEDDED IN HER FUR AND PAWS! Dusty was the culprit! The cat ate the cake! So we start calling, Ma -- "Maaaaaaaaaaaaaaaaa" "Sissyyyyyyyyyyyyyyyyy" (Jan called my Mom Sissy) "Look!!!" She comes storming out of the kitchen and we are off the steps pointing at the cat. "Dusty ate the cake." And do you know what this woman says to us? "Don't you blame that poor cat! You all probably fed it to her. Didn't I tell you not to give that cat people food?" No way! We're still on punishment and now for 5 extra minutes because we got up off the step to lie on the cat!!!??? AAARRRGGHHH. But later that night, shock and awe #3 came at the one and only time Mom apologized for a whipping. We had gone to bed. Mom was in the kitchen and hearing peculiar noises from the dining room, she found Dusty back at it hot and heavy. So there....now you know where shock and awe really came from and why Mom always felt too guilty to ever make PUD cake again. Oh and by the way, we never figured out what really happened to that cat. Enjoy!!!

    Recipe #236521

    It's let down your hair, take off your pantyhose, burn your to-do list, have a cocktail because I want one day! Just cuz I said so. With me? Ok...here's a TOTALLY wickedly, sinful delish one for you. I'm putting this recipe up in June but if it were Ground Hog Day we would all be waiting breathlessly for Punxsutawney Phil to emerge from his burrow. If he saw his shadow, we would have six more weeks of winter. I say, let's drink to Phil! Don't look so confused. I'm just carrying on about enjoying life for whatever reason, right? Enjoy this Bellini-esque slush for grown ups!

    Recipe #236516

    In 1986, I was 31 years old, my son was 9, my daughter was one and the Chalfonte was 110 years old. During that time I read in the paper about a woman named Helen Dickerson who had been the head chef in the Magnolia Room at the Chalfonte Hotel in Cape May, New Jersey. Miss Helen got her first job at the Chalfonte at the age of 5 picking flowers. She went on to become head chamber maid and then to run the kitchen for over 60 years. Her daughters, Dorothy "Dot" Burton and Lucille Thompson learned from their mother and so the traditional cooking continues. So well-known was Miss Helen that she was once featured on the old Phil Donohue show. Even today long after Miss Helen's death her legacy lives on. This recipe was featured on The Food Network by Tyler Florence of Tyler's Ultimate. The Chalfonte dates back to 1875. One story goes that the founder, Mr. Henry Sawyer, was a Union Civil War hero imprisoned in Richmond and, at the urging of Mrs. Lincoln, was exchanged for Robert E. Lee’s son. I would so love to go there some day, if only to pay homage to Miss Helen. In 1986, Miss Helen had finally been coerced by the owners to put her fabulous recipes on paper. I immediately ordered the cookbook knowing that as Miss Helen was already 76 years old; if I did not acquire her secret kitchen treasures then, they might be lost to me. I've never regretted ordering that cookbook, "I Just Quit Stirrin' When The Tastin's Good". Enjoy!

    Recipe #236454

    I'm menopausal. Beware. Danger Will Robinson, Danger Will Robinson...mood swing in 30 seconds....just trust me. It's a good recipe!

    Recipe #236437

    Ok -- I watch the soap opera Passions. If you let that slip out you're off my good list. Passions is the most maddeningly insipid soap out there. But until I see Gwen and Rebecca get what's comin' to em I'm sticking with it! Today, I was watching today's episode (I have the DVR set up to record the show everyday so I can watch it when I get home) and Keith passed by. He made the fatal mistake of asking me if little Jane was Ethan's baby by Gwen and I had to tell him the story of how Theresa hit the surrogate in the head and hid her in a closet and took her place in the operating room and got inseminated with Ethan's fishies and Gwen's eggs but eventually she found out she was pregnant with twins and one of them was hers and the other one was Gwen's! GASP!!! Keith pretty much turned green and that's when I remembered, "Ah yes!!! I must share the recipe for a Martimmy!" Martimmy was the name of a drink that was created by the talking human doll named Timmy the witch Tabitha owned. It just goes to show you that a well shaken martimmy actually makes sense when you consider all the other shaken up things on that show. Can't wait for tomorrow's episode! Enjoy!

    Recipe #236433

    My cousin Susan and I agree that most good cooks tend to make a recipe their own. For example, when Susan and I make Applesauce cake with the whiskey icing, I leave out the raisins while Susan opts for mixed dried fruit. When I get in from work, I don't want to even THINK about having to concoct some chef-worthy meal. I just want it to taste like one using the ingredients I have on hand...haha!! This soup is tasty and great for a cold and rainy weekend. Go for it! And while you're going for it remember to make it your own. Do you prefer provolone or mozzarella to parmesano reggiano? Want a few more spices like a touch of celery seed or a dash of garlic? Experiment! I'd love to hear how it comes out for you and what you did to make it "your own"! Now for my notes on this one: I can't find veal stock in the grocery store...well not that I looked for it. I dislike veal intensely so I double up on the beef stock instead. Also, experiment with the onions for flavor variations. Honestly, Vadalia's have a different taste from reds and yellows. For your first time, try to select onions that you would feel comfortable putting on your tuna fish sandwich. Something with a slight sweetness to it but a bit of tang as well.

    Recipe #236420

    This is from my friend Lee in beautiful Australia -- a Golden Dream!! I so love, Lee. I had to get the actual ingredients in order for the recipe to post here, but originally she gave the ingredients in terms of "nips" (1 nip Galliano, 1/2 nip Cointreau)...lol!!! Don't you just love portions like that?! My kinda gal -- a nipper! That's why we're such good friends! Thanks, Lee! (I added the flirt shamelessly haha) Enjoy! Cointreau is a brand of triple sec (orange-flavored liqueur), similar to Grand Marnier, and produced in Saint Barthélémy d'Anjou near Angers, France. It was invented in 1849 by Edouard Cointreau, a confectioner from Angers. He concocted a blend of sweet and bitter orange peels.

    Recipe #236413

    Recipe #236414

    One thing Keith and I dearly love to do is to visit the local Maryland and Pennsylvania vineyards. We have a favorite where we go on summer evenings with a picnic basket. They have a dance floor under the stars and live Big Band on Friday and Saturday nights. It's so wonderful to hear the tunes from WWII and the swing era. Since it's out in the country there are no street lights. So if you can imagine dancing cheek to cheek with your honey surrounded by thousands of fireflies-- well, it's really dreamy! And what's Bewitched got to do with it? Well all the recipes are named after Bewitched characters. Hmmm...I think I'll have to post a Harvey Wallbanger cake, too! *****Established towards the end of the 19th century, Galliano, (also known as Liquore Galliano) is a sweet, yellow Italian herbal liqueur. Named after Italian-Abyssianian military war hero, Major Giuseppe Falliano, Galliano is flavored with various herbs, flowers and spices, including anise, licorice and vanilla, giving it an unique taste. Its popularity is associated with the Harvey Wallbanger. From this has sprung a huge demand for Galliano as a straight liqueur, in mixed drinks and for cooking.

    Recipe #236364

    Recipe #236361

    ·.·´¯'·.·"Buying bread from a man in Brussels. He was six foot four and full of muscles. I said, do you speak-a my language? He just smiled and gave me a vegemite sandwich. And he said, I come from a land down under. Where beer does flow and men chunder. Can’t you hear, can’t you hear the thunder? You better run, you better take cover."·.·´¯'·.··.·´¯'·.· I have a few friends who live in Australia. One of them wrote me to inquire about apple butter. So I tried to answer her but realized I was having a really hard time putting it into words. So I hit Google and I couldn't find a thing about apple butter in Australia. I guess it's sort of like asking an American about Vegemite. Most of us have never had it or even heard of this beloved Australian staple. So here's my attempt at explaining what is apple butter. It's a spread bought by the jar and is generally used on breads. It's a very dark brown color, is the consistency of a thick puree, heavily spiced and once opened is stored in the refrigerator. If you can't find it in the store or you prefer to make your own, here's a recipe. I'm sure you could substitute honey for the sugar (although I don't know the ratio of honey to brown sugar) which would take it a step closer to "natural". In addition, you can use apple juice but please use pure juice, not the watered down, flavored variety. Natural apple cider is always preferred in making apple butter -- the kind that still has apple sediment in the bottom. Don't use "hard" cider -- unless you plan on pouring it in a glass and waking up two days later in Ohio wondering how you got there. Enjoy!

    Recipe #236359

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