Recipes That Men Can Make

Smoked Prime Rib

2011-10-03T07:41:00.000-07:00

Title: Smoked Prime Rib

Ingredients:

Prime Rib - Any size - cook by the pound
Salt, Pepper, Garlic, Rosemary, Thyme,
A side mount smoker
A good cook

Directions :

Unwrap the meat, wash it, pat it dry and put it in a roasting pan deep enough and wide enough to hold it without letting the meat touch the sides. Make sure the pan is one that will handle constant heat for long periods of time as well. I cook my prime rib in the same pan that I smoke the meat in.
In my opinion, prime rib has a top and a bottom. The top part is where the fat is and the bottom part is where most of the meat is. In this step… turn the mean on it's top and sprinkle your ingredients on the bottom and both sides of the rib. Then turn it over and sprinkle it on the top. By doing this, you will get the entire rib seasoned, without any of it getting rubbed off by touch. Cover the whole thing with tin foil.
Let the meat stand for an hour or two on the counter. This will allow the seasoning to soak in the flavors, and allow the meat to get to room temperature.
Calculate when you want the rib to be ready, figuring 1 hour per lb if you're smoking it at 225. Start the charcoal about 45 minutes before you plan on putting it in the smoker so you can give it a chance to heat up the smoker.
Remove the tin foil and put the prime rib, still in the roasting pan, on the top level of the smoker and close the lid. Throw some waterlogged mesquite, applewood, whatever you like… on top of the coals.
Depending on how comfortable you are with the constant heat of your smoker…set your timer to remind you to check the heat. I'm pretty comfortable with mine, so once an hour is plenty. In my case, I'm checking to make sure the heat hasn't dropped. If it has… I add more charcoal/wood/whatever I'm smoking with. If it gets too hot… I close off some of the vents.
About an hour and a half before the whole thing is done… you can add vegetables to the roasting pan. Just throw them in on the pan. It'll be ok. While you're at it, throw some more wood chunks on the fire.
When your prime rib has been cooking for an hour per pound, and you feel like it's ready… remove roasting pan from smoker. Place prime rib roast on carving board to rest for about 10 minutes. Place vegetables on serving dish and keep warm.
Place roasting pan on on stove over a medium heat. Add red wine and water to deglaze pan. Stir well and loosen any pieces of meat and vegetables. Add Worcestershire sauce, salt and pepper. Heat for about 2 to 3 minutes. Carve prime rib roast and serve with vegetables and au jus.
Enjoy

Pictures:

Author Contact: Stan Bush Contact Phone: (478) 227-4736 or (478) 227-4SEO

Contact Email : dont-spam-stan@surfinwithstan.com (remove don’t-spam- from the address to contact me)

Contact Twitter : stanbush Contact Facebook : http://profile.to/stanbush

Company Name : Sales Training And Networking

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Super Fancy Sugar Free Fat Free Jello Dessert

2011-01-31T18:04:00.001-08:00

Yeah. I know. Sugar free, fat free Jello and fancy don't even sound good. But when you throw in 'that even a man can make' it sounds more interesting, or at least it sounds like something you can throw on the counter and give us guys something that you can 'reasonably' expect to come out right. So here's the dealio...

Whut ure gonna knead...

1 - box of your favorite flavor Sugar Free Jello stuff

1 - box of Fat Free Sugar Free Vanilla Instant Pudding

1 - container of whipped cream.. Fat free

Now.. fire up the grill and put a pan of water on it. When the water gets hot enough that it has those little bubbles popping up in it on a pretty regular basis, pour some of it in a bowl about the size of a mite league football helmet. If you like it weak, or if more people came to your SuperBowl party than you invited... pour a bunch of water. If you like it strong, or aren't planning on sharing any of it... pour less water. The more water...the weaker the flavor, but the bigger the number of servings.

Now add the Jello mix..( I know.. I know.. both boxes say Jello on 'em... use the one with the clear lookin' but colored stuff first.) After you get that mixed up pretty good... add the Vanilla Instant Pudding Mix. Stir that up until there ain't no streaks left. Now add the cool whip. Stir that in there pretty good, but it don't really matter if it gets all mixed up or not. For some the cool whip is sort of a 'reward' for putting up with the other jello-ee stuff. Anyway, when you get it stirred up...put the whole thing in the fridge to get firmed up. It takes longer if you open the fridge, plus the only way to test it is by sticking your finger in it and people will be able to see where you done that.

Other tips for the epicuriously challenged...

If you use a small box of jello, use a small box of pudding. If you use the big box of Jello, use the big box of Pudding. This ain't rocket scientist stuff. It's jello. You eat it. If you don't think it's creamy enough…then add another box of pudding or whipped cream. I use the sugar free stuff because I have diabetes. If I didn't have diabetes, I'd use the sugar stuff and probably add even more sugar. Then again.. That may be why I have DB in the first place.

If you get stuck making this recipe.. I don't know what to tell you. Boiling water ain't that hard.

Crockpot Lasagna

2010-10-23T17:31:00.001-07:00

Ingredients

1 lb ground beef

3 tbsp chopped garlic

12 oz can tomato paste

28 oz can tomato sauce

2 cups cottage cheese

8 oz. fat free mozzarella cheese

1 cup reduced fat mozzarella cheese

1/2 cup shredded parmesan

16 oz uncooked lasagna noodles

salt, oregano, pepper, Italian seasonings

Directions

1. Brown beef in frying pan with onion & garlic. Add tomato sauce, tomato paste, seasonings, & cook long enough to warm.

2. Spoon a layer of meat sauce on bottom of crockpot

3. Add a double layer of lasagna noodles (break to fit)

4. Top with cheeses

5. Repeat layers

6. Cover & cook on low for 4-5 hours

Number of Servings: depends on how hungry they are

Southwestern Chicken

2010-10-23T17:30:00.001-07:00

Chicken in a crockpot is easy. Here's a couple of recipes you can try. Just throw them in the pot, turn them on low…and let them cook for about 5 hours.

Crockpot Southwestern Chicken

2-16 oz. cans of sweet corn, drained

1-16 oz. can black beans, rinsed and drained

1-16 oz. jar of salsa (mild-hot, your preference)

3 whole boneless, skinless chicken breasts

1 cup low fat or fat free shredded cheddar cheese

Italian Crockpot chicken

Ingredients

Philly Fat Free cream cheese, 1 block (8oz)

1 can of cream of chicken soup, 98% Fat Free

1 package Good Seasons Italian Dressing mix

6 boneless, skinless chicken breasts

Directions

Spray crockpot with nonstick spray. Place chicken in crockpot, top with italian dressing mix. Cut cream cheese into cubes, spread out over chicken. Pour can of soup over all. Cover, cook on low 6-8hrs, or low 4-6hrs.

Crockpot Orange Chicken

2010-10-23T17:27:00.001-07:00

Quick and easy to fix, Baby....the way dinner ought to be!!

Yes, this will take some time to cook… but it doesn't take that time to to fix it. You can make this and your wife will love you for it. Your kids will clean up the dishes, and your neighbor will cut your grass.

Ingredients

4 lg. chicken breasts, boneless, skinless (approx. 3.5 lbs.)

6 Tbsp. Flour

2/3 c. Smuckers Sugar Free Orange Marmalade

2/3 c. Jack Daniel's BBQ Sauce

4 Tbsp. Kikkoman Light Soy Sauce

2 Tbsp. Ginger, fresh grated (or jarred)

Directions

Put chicken and flour into a bag and toss together. Place the chicken in the crockpot. Add the rest of the ingredients, cover and cook on low for 6 - 8 hours, or on high for 3 - 4 hours.

They say it makes enough for 8. Not at my house.

This is enough for four… maybe 5 people.

Shamgar Corn Chowder

2010-08-21T06:12:00.001-07:00

Title: Shamgar Corn Chowder

I decided I was going to spend some time in the kitchen today. The plan was to cut up some fruit I had laying around, and some I had purchased today. Cantelope, watermelon, strawberries, and peaches were on the agenda. When I opened the fridge… I noticed three big ole' pieces of corn that I had wrapped in tinfoil a few nights ago, and baked in the oven. They were still there because…well…. I forgot about them when the meal was served and had left them in the oven as a surprise for my wife later that night.

Anyway, I decided I'd make something using them. I spent about 10 minutes looking on the internet for corn chowder recipes, and decided I would make something up instead. It is…after all…the way I prefer to cook.

So the ingredients and instructions are below.

Ingredients:

Hillshire Farms Beer Sausage - 4 dogs cut up about 1/2 inch each
Hillshire Farms Kielbosa - cut about 1/2 inch each
Three ears of corn (still in the husks) that was left over from a couple of days ago.
About half an onion that I cut up yesterday
Mushrooms
Butter
About two handfuls of those little little carrots that come in a bag, sliced about 1/4 inch
Two long stalks of celery
Salt, pepper, garlic, italian seasoning, thyme, and chicken bouillion cube

How it was cooked:

Cut up the sausages and put them in the crockpot on high. Don't forget that the sausage is precooked so it's ok to cut the ends off and eat them while you're doing the next step. Nobody likes sausage ends in a soup anyway, so you're doing everyone a favor.
Cut up the mushrooms and onions and cook them in butter. Throw in the garlic when you get a chance . Add salt, pepper and Italian seasoning until it looks about right, or you feel like it's enough.
After the mushroom stuff has cooked enough to soak up most of the butter… throw all that stuff in the crockpot. (Now would be a good time to get a spoonful of the stuff to make sure the seasoning and butter are coming out the way you want).
Turn the crockpot on low and let it cook for a couple of hours.
Every now and then while it's cooking, take a spoonful to see what you need to add. Just be careful adding salt, because salt doesn't really kick in until it's been in the pot for a while.

That's it… just throw the stuff in…and cook it until it's time to eat. It's hard to mess this recipe up. All you have to do is taste it every now and then while it's cooking and add the stuff you think it needs.

So simple, even I can do it.

Author Contact: Stan Bush Contact Phone: (478) 227-4736 or (478) 227-4SEO

Contact Email : dont-spam-stan@surfinwithstan.com (remove don't-spam- from the address to contact me)

Contact Twitter : stanbush Contact Facebook : http://profile.to/stanbush

Company Name : Sales Training And Networking

Company Twitter: http://twitter.com/surfinwithstan

Company Facebook: http://companies.to/surfinwithstan

Eye of Round Roast Beef… the easy way

2010-06-28T11:24:00.000-07:00

I'll be honest. There were several things that caught my eye about this recipe. The first was that it was so simple. Turn the oven on... get stuff hot.... turn the oven off... wait for it to cook. It seemed so easy that I thought I might give it a try. If it was good, then I'd have something to show for pretty much ZERO work on my part. If it didn't, then I hadn't spent much trying it (since the meat on this is based on the the eye of round roast.. which is the cheapest cut of meat you can buy). The reason it's so cheap is because it's so dog gone tough. When you eat this stuff, it's hard to tell whether you're biting into shoe leather, or if there's actually some piece of meat hidden in there somewhere. With this recipe... you'll find out that there IS some value to this cut of meat, and you'll look forward to serving it.
The second thing that caught my eye was that ... The recipe says for the oven to stay closed…with the oven off... for four hours. That really confused me, since I don't see how meat can cook when the main source of heat is turned off. Apparently I was wrong. So... without further adooooo.... go buy you a big piece of Eye of Round roast, and providing you can read... read the instructions below and enjoy the results!

Preheat the oven to 500 degrees F (260 degrees C).
Let it heat at 500 for about 10 minutes (or at least until the next commercial break).
Season the roast with salt and pepper and place in a roasting pan or baking dish.
Do not cover or add water.
Place the roast in the preheated oven.
Reduce the temperature to 475 degrees F (245 degrees C).
Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!
Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). If you don't have a thermometer... don't worry about it...as long as you followed directions, you should be ok.
Carve into thin slices to serve to your buddies.
Enjoy!!!

Bread and Butter Pickles

2010-05-17T19:09:00.000-07:00

Bread and butter pickles are one of my favorite cucumber pickles. I like a little red pepper in my pickles, but you can leave it out or add a little more.
Ingredients:
4 pounds pickling cucumbers
1 large onion, quartered, sliced about 1/4-inch thickness
1/3 cup kosher salt
3 cups cider vinegar
1 1/2 cups sugar
1 teaspoon ground turmeric
1/2 teaspoon celery seeds
2 teaspoons yellow mustard seeds, or use half pickling spices
1/4 teaspoon red pepper flakes, optional
Preparation:
Wash cucumbers and cut off the ends. Slice crosswise into 1/8-inch slices. Toss in a large bowl with the salt and onion slices; cover with about 4 to 6 cups of ice cubes. Cover and let stand for 4 hours or refrigerate overnight.
Prepare the boiling water bath. Add water to a large canner with rack and heat to about 180°. The water should be high enough to be at least 1 inch above the filled jars. I usually fill it about halfway and I keep a kettle or saucepan of water boiling on another burner to add to the canner as needed. Wash jars thoroughly and heat water in a small saucepan; put the lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.

Drain the cucumber mixture. In a large pot (nonreactive) over medium heat, combine the remaining ingredients and bring to a boil. Add the drained cucumber mixture and bring to a boil. With a slotted spoon, loosely pack the vegetables in prepared jars. Ladle the liquid into jars, dividing evenly among the jars. With a clean damp cloth (I keep a little bowl or cup of the boiled water handy for this step), wipe away any drips around the rims of the jars then cover with 2-piece jar lids. A lid lifter comes in handy to get the flat lids out of the water, or you could use tongs. Adjust the screw on rings firmly but do not over-tighten. Place filled in the prepared boiling water bath, adding more hot water as needed to bring the water up to about 1 inch above the jars. Bring the water to a boil. Cover and continue boiling for 10 minutes. Lift the jars out of the water and place on a rack to cool.

Hummus Recipe - For Men that know how to cook.

2010-05-17T19:04:00.000-07:00

The first time my wife said she wanted some hummus, I thought she was asking for some sort of four wheel drive vehicle. I never heard of it before, and after looking at it in the clear top container... I was pretty sure I wasn't going to like it. But I was wrong. Hummus is actually very good, and if it's made from chick peas (garbanzo beans) it's also good FOR you. Seems they are hign in fiber and help reduce cholesterol, stress, and a bunch of other stuff we men don't care to talk about.
I got tired of buying it, so I thought I'd make some.

Sort through a cupful of the dried beans, looking for stones, debris and shriveled beans. Discard these and add the remaining beans to a saucepan. Cover the beans with 3 cups of water, place a lid on the pan and let the beans soak overnight.

Step 2Drain and rinse the beans. Add 2 tbsp. of vegetable oil to a large saute pan and heat over medium high heat. Add chopped onion and the garlic to the pan and cook for 2 to 3 minutes, stirring occasionally. Then, add 1/2 tsp. of cumin and turmeric and 1/4 tsp. of cinnamon and cook for another minute. If you prefer, you can substitute these spices for a garam masala spice mix. Garam masala is widely used in Indian cooking, and is a wonderfully fragrant combination of spices (see link below for a recipe).

Step 3Add the rinsed beans to the pan along with 2 cups of vegetable broth and bring the mixture to a boil. Turn down to a simmer, cover and cook for 45 to 50 minutes, or until tender, stirring occasionally. Stir in the couscous, cover the pan and remove from the heat. Let the pan sit for 5 to 10 minutes until the liquid has been absorbed.

Sun Tea - For those that can't boil water.

2010-05-06T13:20:00.000-07:00

Sun Tea Recipe

Ingredients

Some Tea Bags - 4-6 usually, depending on how big they are
Some Water - enough to fill your jug to the top (but leave room for the tea bags and sugar)
Some Sun - as much as you can find
Some sugar - lots of it
Some thirsty people - or just yourself

My Manly Method

     I hate measuring stuff. That's probably why I've never been able to stick to a diet for more than a few meals. If you're waitin' on me to measure a portion... you're wasting your time. It's just simply not going to happen. Even if I do measure out a portion, there's still that 'back for seconds' thing to contend with. In general, if it's good... I'm going to go get some more. How much more depends on how 'good' it is. If it's real good, I get lots more. If it's medium to 'kinda' good... I get 'some more". If it's not any good, then there's going to be plenty of leftover for the dogs, cats, and chilluns to eat.
     That's why I do my best work with recipes like this. They are real simple. So simple in fact, that even a caveman can do it. I've never actually seen it, but I've heard that sun tea has been successfully brewed by actors, investment bankers, and high ranking government officials. I'd like a picture of that if anybody's got one. Not the tea part... but if them actually working.
     Just a word to the wise though. If you're going to invite any of them to a Tea Party right now, don't expect them to show up.
     So here's my step by step recipe for making great sun tea.

Get a gallon jar.
Put some water in it.
Put some tea bags in it and put the lid on.
Set it in the sun somewhere so that ants can't crawl in it, and birds won't poop on it.
About once an hour... go look at it. When it gets the color of brown that you like for tea...it's done.
If it's been a couple of hours, and it still ain't the color of brown you want, and you're really thirsty...
Take it out of the sun and take it inside
Put some sugar in it.
Pour it in some glasses with ice... and drink it.

   I put the part about pouring it in glasses because some of ya'll might like to share this delicious beverage with your friends. If it were up to me, and I didn't think anybody else was going to drink from it... I'd probably just put my head below the little spigot, push the button... and drink it from the jug.
     It's very important that you put the right amount of sugar in it... so be careful with that. Too much and it's too sweet. Too little...and people will think your a yankee.
   This tea is probably going to taste alot more mellow than what you are used to from using boiling water. The slow brewing of it brings out a different flavor. Also, because you didn't use boiling water, you should refrigerate the tea and drink it up pretty quickly - a day or two. It won't keep as long because boiling the water does some sort of purifying thing to it...and it keeps longer.
    Some people make sun tea with various forms of herbal tea. I don't, at least not in public. I've heard you can put in a few sprigs of fresh mint in it, but somehow I haven't been able to man up enough to go in to the local herb store and see if they sell 'em.

Olive Garden Zuppa Toscana

2010-02-28T10:58:00.000-08:00

If you came here looking for the Olive Garden Zuppa Toscana recipe... it's at the bottom. If you came here because you want to know how to make some potato soup like a man... read on.
Like most people, I had some potatos that were probably going to go bad in the next week or two. Since we are in the middle of what some people call an 'economic rccovery', my family can't really afford to let that happen. While Obama and his cronies (like Jim Marshall - Georgia Democrat) tell us to tighten OUR belt, the truth is they are giving themselves raises... so WE have to learn how to save money where ever we can. Making potato soup is just one of the ways we can save.
If you want the olive Garden thing... then go to the bottom of this page... and have at it. But here's the way I made mine.

What you need;

Some Potatos
Some Butter
Some Onions
Some Water
Some bacon
Some spices (garlic is good)
Some Italian Sausage
Some chicken boullion
Celery and Mushrooms are good too
Either Dry Non Fat Milk... or a can of evaporated milk
A crock pot

How to cook it

Put some butter in the bottom of the crockpot. I don't know if it will keep the potatos and stufff from sticking to it, but I do know it tastes good
Cut up the potatos. I do cubes, but I don't think potatos really care how they are cut. If you want big chunks..do that. Small one...do that. A mixture of both..that's ok too. The point is to do them like you want to eat them.
Cut up the onioins and celery. See above. Do the same.
Put in the garlic cloves. Peel em.. slice em... throw em in the pot.
Cut the bacon into about one inch squares and throw it in the pot.
If it's link sausage... then cut it into about 1/2 inch sections. If it's ground sausage.. just crumble it up into little balls of meat. Throw it about half of it...stir the potatos and stuff up... and throw the rest in. It don't matter how much there is. Nobody's going to turn this down because there's too much meat. If there's not enough meat in it... they'll just think it's because of your European flair for cooking.
- BTW... most directions say to cook the meat before you put it in the crock pot. The reason I don't do that is because it creates more dishes to wash. I'm just trying to get something in my gut that tastes good. The meat is going to cook in the crockpot anyway... so why bother.
How much water depends on whether you have dry non fat milk, or evaporated milk. If you have dry non fat milk... then cover the stuff in the pot...and then pour in some of the non fat milk. Put enough in it so that it looks sort of transparent. If you don't put enough in the first time, don't worry about it... you can add some more in step 9. If you are using evaporated milk... then pour it in first and then add enough water to cover the stuff.
Add the beef boulliion cubes (or.. you could just add salt, pepper, italian seasonings, cajun, or whatever spices you like) and turn the crockpot on high.
Stir it up every hour and tastes the broth. If it tastes ok... leave it alone. If it needs something... add it.
After about 6 hours... put it in some bowls and eat it.

I promise..this will be the best potato &; sausage soup you've ever tasted. Why? Because you made it like a men.

Olive Garden Zuppa Toscana: Tuscan Soup Recipe made at the restaurant: "Olive Garden® Zuppa Toscana
This is a much requested recipe on the site given its name! Someone who used to work at the Olive Garden sent in the original recipe and I've adapted it to serve just 6-8. Try it since it is really yummy!
It is a very good soup and hits the spot on cold winter days. I've included this and a few other Olive Garden-inspired recipes on the site for all of our visitors that enjoy eating at the restaurant chain. In my opinion, making these recipes at home makes them even better than the ones you eat at the restaurant! :)
Makes: 6-8 servings
INGREDIENTS
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale
Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients."

Condensed Milk Fudge

2010-02-13T16:18:00.000-08:00

I'm a guy, so I don't really like wasting stuff. Earlier today I made a bunch of chocolate . I didn't want it to go to waste, so I thought.. hey I'll make some fudge. My wife loves fudge....and this can be part of the valentines present. So here's what I did with the extra.
Stuff You'll Need

Some chocolate. I dont' think it matters if it's semi-sweet or dark... it's chocolate. People like it.
Some butter. I can't tell you how much... just put in enough to make it taste good.
A 14 ounce can of sweetened condensed milk

How to make it.

Melt the chocolate
Put in the condensed milk
Throw in some pecans if you want to.
Add the butter
Chill it
Cut it
Eat it.

No rocket scientist stuff. You can play around with it as you get better at figuring out what will make it firm... but don't sweat it. She's gonna eat it and think you are the best man in the world.

Mine did.

2010 Banker's Bailout Chocolate

2010-02-13T08:03:00.000-08:00

It's Valentines' 2010 and I decided I didn't really want to do what I've done every year for 28 years, and that's go get a box of chocolates for her. She's always told me that gifts that are 'made' are better than those bought...so I think I'll test that theory. In today's economy I would need to go by the bank go borrow the money and today's Saturday. The banks are closed doing what bankers do, which is lie around. (ok... think about that for a minute.... it'll come to you!)
I know she's a choclaholic, so I'm going to make her some myself. The recipe looks pretty easy enough. So.. let's get right to it.
Stuff You'll Need:

4 1/2 oz vegetable shortening -
4 1/2 oz confectioner's sugar
6 tablespoons cocoa powder (Hershey's)
4 tablespoons powdered milk
Pinch of salt

How to make it:

Line a square cake pan with wax paper.I
Melt the shortening in a pan... it don't matter if its a sauce pan or not...the oil don't know the difference. Just melt it at a low temperature and it'll be fine
Put all the other ingredients in a bowl.
It's important that you sift the sugar, cocoa powder, powdered milk and salt. If you don't have a sifter, just put it on top of one of those 'splatter proof shields' that ALL us men buy and never use. Use a spoon or fork to force it through the wire. All your really trying to do is crush those hunks of 3 year old confectioners sugar into a powder.
Pour the melted shortening into the sugar mixture and mix until it becomes smooth and thick. I used a whisk, but you can use whatever floats your boat. Just keep stirring it until all the chunks are gone.
Pour this stuff into the pan you lined with wax paper and let it cool. If you want to, you can drag your pinkie finger to make little boxes before it cools. It makes it easier to break into pieces after it's cooled. Just make sure you don't lick your finger and put it back in the chocolate... because that would be gross. And just in case you DO lick your finger... it'll work out better for you if you don't tell her.

That's all there is to making the chocolate. My next step is to figure out what I'm going to make with it. Right now I'm thinking peanut butter cups, pecan turtles... that kind of thing.
Something she can SHARE with me!

the Elusive Cornflake Cookie

2010-02-07T17:55:00.001-08:00

When I was a kid my mother used to make some kinda cookie that had cornflakes in it. I liked them alot...but I never got the recipe from her.
When my son went to boot camp, I decided I'd track it down, make some...and send them to him at boot camp. I figured he could share them with his whole crew, battalion, or whatever it is the Army calls them these days. I made em, sent em, and they ate em. Nuff said. Without further ado... here's the recipe.
The Elusive Cornflake Cookies

Makes somewhere between 24 and 48, depending on how big you like 'em.
Stuff You'll Need

1 cup butter
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar
1 egg
1 cup crushed corn flakes
1 cup chopped nuts (I use walnuts or pecans)
1 cup quick-cooking oatmeal
4 cups flour, decrease to 3 1/2 cups for a chewier cookie
1 tablespoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract

How you make it..
1. Preheat oven to 325.
2. Cream butter, sugars and egg.
3. Add oil.
4. Mix in dry ingredients.
5. Form dough into walnut sized balls.
6. Place on cookie sheet and flatten with a fork dipped in water.
7. Bake for 10- 12 minutes.
8. Cool on pan for a minute or two, then transfer to a rack to cool.

Best Rolled Sugar Cookies

2010-02-07T17:53:00.001-08:00

The Best Rolled Sugar Cookies
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

DIRECTIONS
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely."

World's Best Chocolate Chip Macadamia Nut Cookies

2010-02-07T17:49:00.001-08:00

White Chocolate Chip Macadamia Nut Cookies
Makes about 3 dozen cookies.
1 cup butter, softened
1 cup granulated sugar
3/4 cup light brown sugar, packed
2 teaspoons vanilla
1/2 teaspoon salt
2 eggs
2 1/2 cups all purpose flour
1 teaspoons baking soda
10 ounces white chocolate (chips or bars cut in chunks)
1 cup macadamia nuts, chopped into chunks
Directions:
Heat oven to 375 F. In large bowl, beat butter, granulated sugar, brown sugar, vanilla, and salt with electric mixer until creamy. Add eggs, beat well. Stir together flour, and the baking soda; gradually add to butter mixture,beating until well blended. Stir in white chocolate chips and macadamia nuts. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until set. (Edges are golden brown and center is set.) Cool slightly, remove from cookie sheet to wire rack to cool"

Bread and Butter Pickles

2010-02-07T17:46:00.001-08:00

2010-02-07T17:41:00.000-08:00

CORNFLAKE BARS
1/2 c. corn syrup
1/2 c. sugar
1/4 tsp. salt
4-5 c. cornflakes
1 c. peanut butter
1 tsp. vanilla
FROSTING:
1 (6 oz.) melted chocolate chips
Bring syrup and sugar just to a boil. Remove from heat and add other ingredients. Spread into waxed paper lined small cookie sheet. Melt chocolate chips and spread on bars. Refrigerate. Cut into squares when frosting has hardened."

Boiling the Perfect Egg

2010-02-07T17:36:00.001-08:00

It's funny. Everybody thinks "How smart do you have to be to boil eggs?" Duh Huh.. If you're a person like me that likes to boil the eggs, then it's just not that easy. Why? Because I like to boil about 12 to 18 eggs and store them in the refridgerator. My youngest son loves them, and it makes it more convenient when you want to add them to things like wraps, salads and some of my other favorite dishes. So, I hate it when the shells stick to the eggs, or the shells crack during the cooking and in general make a mess. So I wanted to find out how to make them perfectly.. Here's the technique I setteled on. Try it..you'll be glad you do.

Place eggs in single layer in saucepan.
Cover with at least one inch of cold water over tops of shells.
Cover pot with lid and bring to a boil over medium heat.
As soon as the water comes to a full boil, remove from heat and let stand.
Large soft-cooked eggs: let stand in hot water 1 to 4 minutes, depending on your tastes.
Large hard-cooked eggs: let stand in hot water 15 to 17 minutes.
When cooked to desired level, drain off hot water.
Immediately cover with cold water and add a few ice cubes.
Soft-cooked eggs: let stand in cold water until cool enough to handle. Serve.
Hard-cooked eggs: let stand in cold water until completely cooled.
Use as needed.

Tips:Never boil eggs. It makes them rubbery.
Use older eggs. Fresh ones won't peel properly.
To keep eggs from cracking while cooking (before placing in water), pierce large end with a needle, which will also make them easier to peel.

Buttermilk Panna Cotta

2010-02-07T17:32:00.000-08:00

If you have 1½ cups buttermilk on hand:1½ tsp. unflavored gelatin½ cup milk, not skim, but 1% and up½ cup sugar1½ cups buttermilk¼ tsp. vanilla extract
If you have 1 cup buttermilk on hand:1 tsp. gelatin6 T. milk6 T. sugar1 cup buttermilk1/8 tsp. vanilla1. In a small bowl, sprinkle the gelatin over ¼ cup (or 3 tablespoons if using 1 cup of buttermilk) of water. Let stand until softened, about 5 minutes.2. In a saucepan, heat milk and sugar over medium heat until sugar dissolves and mixture is hot but not boiling, 3-5 minutes.Remove from heat, stir in gelatin mixture, then buttermilk, and vanilla. Pour into 4 or 6-oz ramekins* and chill until set, 3 hours.3. To serve, run a knife around edge of ramekin, place a plate on top, flip over and gently shake to turn out onto plate.Garnish with some fresh berries.*Note: Pour into any vessel you have. If using tall, narrow glasses, do not worry about inverting. Serve right in the glass. Keeps well in the fridge for at least a week.Pasted from <http://alexandracooks.blogspot.com/2008/08/buttermilk-panna-cotta-simplest-dessert.html>

Grandma's Buttermilk Pancake

2010-02-07T17:24:00.001-08:00

GRANDMA'S BUTTERMILK BISCUITS

2 cups all-purpose flour2 tablespoons sugar2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon cream of tartar1/2 cup butter1 cup buttermilk (or sour milk)
In a large bowl, sift together the dry ingredients and cut in the butter using a fork or pastry blender.
Stir in the buttermilk, and continue stirring only until the mixture forms a ball and begins to hold together.
Turn out onto a lightly floured surface and pat or roll out to 1/2 or 3/4 inch thick, and cut into rounds.
Place on a lightly oiled or sprayed cookie sheet (or line a cookie sheet with parchment paper). Arrange biscuits close together for soft sides or 1 inch apart for more crusty sides.
Bake in a 450°F oven for 12 or 15 minutes until nicely golden brown.

Buttermilk Pancakes

2010-02-07T17:19:00.000-08:00

Whether your family calls them hotcakes, flapjacks, griddle cakes, Johnny cakes, or plain old pancakes, they all have a special place on the American breakfast table. A few helpful hints will ensure a fluffy, golden stack every morning.
Best Buttermilk Pancakes
Makes nine 6-inch pancakes
The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter.

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs , lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter , melted, plus 1/2 teaspoon for griddle1.

Heat griddle to 375°. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
2. Heat oven to 175°. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
3. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
4. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.

Yum Yum Pecan Pie

2010-02-07T17:14:00.001-08:00

I've always liked pecans. I've always like sugar. I've always liked bread and butter. Truth is like most guys born in the 50's... I like anything that packs alot of sweetness, fat, and requires expertise in the dosage and preperation of nuts. It's probably one of the reasons Mama Cass was so popular. (Just in case you missed it... that's what we call an innuendo (in-you-win-doe). Read up on the big Mama if you missed it. )

Anyway... this is a man's recipe for a big ole' southern pecan pie, made with brown sugar, corn syrup, butter, vanilla, and pecans... followed up with a great dessert. You can either wear your man-apron and make the flaky pie pastry below; or you can man-up and go get a store bought pie crust in the of the unbaked refrigerated/frozen pie shell. It don't make any difference. Just throw some of this on her plate, and get ready for dessert.

Ingredients:
* Pie Pastry
* 1 cup all-purpose flour
* 2/3 cup cake flour
* 1 tablespoon powdered sugar
* 1/2 teaspoon salt
* 4 tablespoons cold butter, cut in small pieces
* 5 tablespoons shortening, cut in small pieces
* 1/4 cup ice-cold water
* 1 egg white, lightly beaten, optional
Pecan Pie Filling
* 3 large eggs, beaten
* 1 cup light corn syrup
* 1/8 teaspoon salt
* 1 teaspoon vanilla extract
* 1 cup light brown sugar, firmly packed
* 2 tablespoons melted butter
* 1 1/4 cups pecan halves
Preparation:
Put all the flours, sugar, and salt in a margarita blender. Click the switch (pulse) it a few times to combine all the stuff. Throw some pieces of butter over the flour mixture, and stir it around some, then click the switch on your blender about 6 times. Throw in the shortening pieces over the mixture, stir in lightly, then click that switch about 6 to 7 more times. Sprinkle that goo with about half of the water. Click that switch again for about 5 times. Throw in the remaining water, the click the switch about 6 times, until dough begins to clump. Empty the large pieces into a bowl. Pack em and then push down on em with your palms (knead )just 2 or 3 times. Wrap in plastic wrap and chill for about 1 hour. Throw it out on a table you got floured up...so it don't stick to the surface. Make it a little bit bigger than the size of the pan you're going to cook the pie in. Fold it over and fit into the pan, cutting off the extra stuff.. Using the to of a beer can, tap around the edge of the crust to make it look pretty. Before adding the filling, brush with a little of the beaten egg white.
(SHORTCUT - Pony up the three bucks it will cost you for the frozen ones.)
World's Best Pecan Pie Filling:
Throw the eggs, corn syrup, salt, vanilla, brown sugar, and melted butter in a big bowl. Use spoon to stir it up. (A spoon gives you more surface area to lick off after you're finished) Stir in pecans and then pour into the pie shell. Bake at 400° F. for 15 minutes; then reduce the heat to 350° and bake for about 25 to 30 minutes longer. If you look in the oven and the edges are getting real dark, pull it out of the oven and cover the crust edge with tin foil. The pie is done when the outside edges of the filling are slightly puffed and set. The middle will not be very jiggly. (Real jiggly is like Charo.. not so jiggly is like Halle Berry) Let the pie cool completely on a rack. Serve with whipped cream or whipped topping or a scoop of vanilla ice cream. Be sure to save some of the whipped cream for dessert.

ps: If you really want to make this rock, then bake the pecans in butter and salt at 350 for about 30 minutes. Make em nice, toasty, and crisp. A sure winner...she'll love your nuts!!!

Turkey Sausage

2010-02-07T16:57:00.001-08:00

1 lb. ground turkey
1/2 tbsp. Worcestershire sauce1/4 tsp. Hickory Smoke Liquid1/4 tsp. sage1/4 tsp. tarragon1/4 tsp. thymeMix all ingredients well. (Do not add additional Hickory Smoke Liquid.) Form into small to medium patty sizes. Use spray Pam in frying pan for less calories. Fry until brown.Pasted from <http://www.cooks.com/rec/view/0,165,153191-242194,00.html>

Peach Cobbler

2010-02-07T16:55:00.001-08:00

This is as very easy to make and great tasting peach cobbler recipe that I think you'll like.
Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted chilled butter
1/2 cup sugar, plus 1/4 cup
1 cup heavy cream
6 cups peeled fresh or frozen peaches
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
Pinch grated nutmeg

Directions

Preheat oven to 375 degrees F.
Mix flour, baking powder, and salt in large mixing bowl.
Cut in butter with pastry cutter or hands until it resembles coarse meal.
Add 1/2 cup sugar and cream.
Knead approximately 3 minutes and let rest.
Toss fruit with cornstarch, 1/4 cup sugar, and spices.
Place fruit mixture in a 9 by 13-inch glass or ceramic baking dish.
Cover with gobs of the cobbler dough.
Bake 35 minutes or until lightly browned.
Let cool...then eat until you can't eat anymore.