Poor Gal Christmas Cake
1 ~ 8 ounces cream cheese
4 ~ eggs
1/2 pound ~ magarine
2 1/4 cup ~ cake flour
1 1/2 cup ~ sugar
1 1/2 teaspoon ~ baking powder
1 1/2 teaspoon ~ vanilla
1 cup ~ chopped nuts
1 ~ 8 ounce jar mixed candid fruit cake fruit

Blend cream cheese, magarine, sugar and vanilla. Add eggs one at a time. Add 1/4 cup flour to fruit and nuts in seperate bowl. Add 2 cups flour in which you have mixed the baking powder, to the sugar and egg mix. Stir in nuts and fruit.

Bake in tube pan @ 325 degrees for 1 hour and 15 min.

Cool on rack will keep in refridgerator.

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-Summer
~ Pics of ~
~ little ol' ~
~ me! ~

Oh Yeah.............My Sweet Tooth



Upside-down Pear-and-Cranberry Gingerbread


1/2 cup (1 stick) butter, softened
2 3/4 cups packed brown sugar
3 pears, peeled and sliced
1 cup fresh cranberries (optional)
3 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons and 2 teaspoons cinnamon
1 tablespoon ginger
1 teaspoon nutmeg
4 eggs
1 cup molasses
2 cups milk
1 cup (2 sticks) butter, melted
Sour cream or plain yogurt

Preheat oven to 375 degrees. Cream together softened butter and 1/2 cup sugar; spread in ungreased 9-by-13-inch pan. Top with fruit.

Sift dry ingredients and spices together. In large bowl, mix eggs, molasses, milk, melted butter, and remaining sugar. Add dry ingredients, mix, and pour over fruit. Bake at 375 degrees until toothpick comes out clean and cake springs when touched, about 45 minutes. Cool at least 30 minutes; turn out onto platter. Garnish servings with dollops of sour cream or yogurt on side.

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easy easy easy. one of those recipes i kinda threw together before going grocery shopping, now one of the family favs.

3 cans of campbells fiesta nacho soup
2 cans of cream of mushroom soup
4 boneless skinless chicken breasts, cubed
2 cup of grated cheese, any kind you want
1 cup sour cream
4 bags of boil in the bag rice



brown cubed chicken, and cok rice by instructions on box.....super easy, even hubby can do this...
mix all ingredients together leaving 1 cup grated cheese. put in casserole dish, sprinkling remaining cheese on top....cook at
375 degrees for 45 minutes......let set for five minutes and enjoy.

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Sex toys anyone?

Willing to try anything once, twice if i like it. Although i can't seem to find anything I haven't liked yet.....

i found cooking to be a great way to both impress and seduce. a great meal at my house allows me to show off and after easier to stay in than eat out and bring home.

chicken florentine
4 boneless and skinless chicken breast halves
bag of spinach
container of ricotta cheese

pull stems out of spinach
cook over med heat in cheese
pound breats flat
roll spinach cheese mixture in chicken
bake in 350 oven until chickens cooked
cover with white sauce (y'know browned flour and milk)


chicken parmisian
2 bonless/skinless breats
1/4 cp fresh grated parm cheese
1/3 cp bread crumbs
1 egg

beat egg use as wash for breats
mix crumbs and cheese
roll chicken in crumb mixture
bake

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i'm funnier looking

ill ask my grandfather for his famous beaver chili recipe, and my grandmother for her famous squirrel pot pie recipe...

...and dont you dare think im lying

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I must not fear. Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. And when it has gone past I will turn the inner eye to see its path. Where the fear has gone there will be nothing. Only I will remain.

Family dish

they beg for it every year at the reunions

can't take credit for creating it though

didn't come with a name ,I call it snapple delight

4 granny smith apples

6 large snickers bars

1 large tub cool wip

cut apples into small pieces
split snickers down the middle long ways then into small pieces
best to cool in fridge before cutting
dump into large bowl add cool whip

real easy and delicious

hope the amounts are accurate I use about 3 times as much or people get pisse dcause it goes so qwik

eye ball it about 2-3 pices of apple to snickers and a good covering of cool whip

Wow what an Idea, I will probably be back to contribute again but for now

Stuffed Breasts (Chicken)

In a broiling pan place each breast (butterfly cut) on the pan with lemon pepper, a dash of salt, rosemary, and a couple (2) thin slices of Lemon (leave the rine on) inside the butterfly cut. bake at 350 until chicken is nearly done. I cook it for 25-30 minutes, maybe overdoing it, but no raw chicken for me thanks. Pull out of oven, remove lemon slices(don't throw away), Stick a wedge of Baby swiss inside the breast, and if you choose, a splash of marinara sauce, also squeeze one lemon slice inside the breast. Place another slice of Swiss on top and place back in oven for 5-10 minutes, to melt cheese and warm marinara. Finally I like to cut a single cut from the center of one lemon slice to the edge, and place the lemon twist and a sprig of rosemary on top. If you use marinara the wine can be tough to match with it, but a dry white seems to go well either way.

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I'm like a super hero, but with no powers or motivation.

Another house favorite is Buffalo wing sauce. It is kept like others keep ketchup for everything form wings to tatertots to anything that needs spicing up.

Sautee a generous clove of garlic 2 1/2 ounces butter for 3 minutes
add flour, about 2 tablespoons, to make a roux.
add 1 1/4 pints hot sauce( I use one that comes in a large jug calle texas petes)
Add a small dash of vinegar

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I'm like a super hero, but with no powers or motivation.

I will look up and record the Godfather Marinera recipe also. Its simple, but tasty.

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I'm like a super hero, but with no powers or motivation.

Bad For You Green Beans~

1/4 lb. diced bacon ( amount can be varried based on how soon you want your first heart attack!)
1/2 onion diced
bag of frozen green beans cooked or 2 cans drained ( the cans are the easiest)
1/3 cup vinegar
1 Tablespoon sugar
1 teaspoon black pepper

In a dutch oven (big ass pot) cook bacon, when it is nearly done add onions and saute just til the sweat and become transluscent. Add vinegar, sugar and pepper to the onions and bacon. Add green beans and heat til warm. Yummy stuff!!! Recipe can be doubled, tripled, even more. I made it for 100 last night!

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The practice of putting women on pedestals began to die out when it was discovered that they could give orders better from there.~ Betty Grable

If I wanted your opinion, I'd remove the duct tape and ask you for it.~ Me
<~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~>
One man's dream is another man's nightmare~~~~> §¤ Lilith ¤§
~>My Scribbles<~
==>Gone Shopping<== ~Just a Quickie~ *~A Celebration Vacation~* ~Surprises~ Sleeping With the Window Open
What Did You Do Today? Self Defense Class ~Short Sweet Snippets~ § Summer Spin § Story Challenge Submission Pajamas

This is a Great thread SUGAR..................lots of great ideas for the Holidays. Thanks for coming up with the idea Hon.

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Tourtière

½ lb. ground veal (we make it with ground beef)
½ lb. ground pork
1/3 cup chopped onions
¼ cup water
uncooked pastry for one pie
1 tsp. thyme
1 tsp. ginger
1 clove garlic, crushed
¼ tsp pepper
1 tsp. cinnamon

Prepare pastry while filling is cooking in saucepan. Cook over medium heat until meat has lost its pink colour but is still moist; cool. Pour meat mixture into pie shell; cover with top crust, seal and flute edges. Bake at 375°F for about 35 minutes. Baked toutières may be frozen and reheated before serving.
Makes 8 - 10 servings.

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Si à travers nos veines coule encore le sang...
Si dans les jeux d'enfants on entend encore l'accent...
Si nous sentons encore l'espoir de nos grands-parents...
Si dans les voiles du large souffle encore le vent...
Y'a jamais eu de Grand Dérangement.

Barbecue sauce for tourtière (also really good on pretty much anything)

1½ cup vinegar
1 cup white sugar
2 cups vegetable oil
2 10 oz. cans tomato soup
2 tbsps. prepared mustard
1 tbsp. salt
½ tbsp. pepper
2 tbsps. HP sauce
8 cloves garlic, finely chopped or crushed

Combine all ingredients in large bowl and beat 5 minutes.

Very economical sauce. Use on steaks or any other meats for barbecue. Using less salt, pepper, HP sauce and garlic, this sauce can be used on salads (better known as French Dressing.)
With experimentation, you will find that this sauce can be used almost anywhere. It can also be stored in the fridge almost indefinitely in an airtight container.

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Si à travers nos veines coule encore le sang...
Si dans les jeux d'enfants on entend encore l'accent...
Si nous sentons encore l'espoir de nos grands-parents...
Si dans les voiles du large souffle encore le vent...
Y'a jamais eu de Grand Dérangement.

HP????What is that Pixiesprite?

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The practice of putting women on pedestals began to die out when it was discovered that they could give orders better from there.~ Betty Grable

If I wanted your opinion, I'd remove the duct tape and ask you for it.~ Me
<~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~>
One man's dream is another man's nightmare~~~~> §¤ Lilith ¤§
~>My Scribbles<~
==>Gone Shopping<== ~Just a Quickie~ *~A Celebration Vacation~* ~Surprises~ Sleeping With the Window Open
What Did You Do Today? Self Defense Class ~Short Sweet Snippets~ § Summer Spin § Story Challenge Submission Pajamas

HP sauce is "The Great Versatile Steak Sauce"... as much as that tells you... Really, the one I have is prepared in Ontario but the company that makes it is in England lol... dunno if you have it in Florida or not

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Si à travers nos veines coule encore le sang...
Si dans les jeux d'enfants on entend encore l'accent...
Si nous sentons encore l'espoir de nos grands-parents...
Si dans les voiles du large souffle encore le vent...
Y'a jamais eu de Grand Dérangement.