chocolate Ice cream pie

1 small box chocolate instant pudding

1 pint chocolate ice cream

1 chocolate cracker pie crust

a small tub of cool whip

maraschino cherries

 chocolate candy bar shavings

mix the instant pudding according from the pudding box, blend in the ice cream pour into the chocolate pie crust. chill for an hour.

top it off with cool whip, cherries, & chocolate bar shavings. ENJOY!

Susan, did ALOT of cooking  today took me about 4 - 5  hours. cutting up  4 chickens, cooking, baking biscuits, cooking homemade gravy, & also the mashed potatoes is a must!  the corn on cob will be delish! along with all that :)

and the dessert, of course, I gotta have chocolate!

Mmm, I can barely stand to read the words, Rebel! Yummers!

I made deviled eggs, mini gefillte fish (definitely an acquired taste) with red horseradish, assorted vegies with onion dip and some blue, black bean and corn tortilla chips.  Then I made a big taco salad because it didn't have to stay warm and anyone could run to the kitchen to grab a plateful.  Served it with sour cream, guacamole and chunky salsa.  My friend brought over a Chinese chicken salad, a bowl of fresh mixed berries AND fabulous chocolate brownies.  We drank white wine and ate throughout the Oscars.

Tonight we have two baked potatoes in the oven and that is dinner.  Period!

Susan 

     
“Half a truth is often a great lie.”

Ben Franklin

Looking forward to the pork tenderloin recipe, Reb. I have never made pork. My mother used to prepare a pork roast. She still does. FEH! It's not good. Hers is always dry and bland. I can see how it COULD be tasty though. If you post that recipe, would you overkill it with details, okay? Remember. I've NEVER made it so I don't know the first thing about shopping for it, type of pan, temps, times or any little secrets.

Haha, looking back on my childhood faves, my mom's cooking being ... uh, not so good, I looked forward to school cafeteria food. Then there was the Swanson's frozen TV dinner I loved! Pork loin, baked apples, and something else. That was a special treat!

Susan

PS  Gotta love the Internet!  Here's a photo of that pork loin TV dinner!  Yummers! 

     
“Half a truth is often a great lie.”

Ben Franklin

pork tenderloins

I usually buy john morell tender juicy center cut pork loin, ya can buy it at walmart or albertson's grocery

gold medal all purpose flour

crisco all - vegetable shortening

1 white medium or large onion 1 or 2 large cans of cream of mushroom soup

cut pork loin 1/2 inch or 1 inch

coat with the all purpose flour

cook into the crisco all vegetable  shortening, the veggie shortening, about mmmm, 1 -2 inches

cook pork loin each side 3 - 6 minutes on each side.cook onions about 2 minutes after all pork loin is cooked.

place in a large lightly greased  cassarole dish.

top it with cream of mushroom soup & onions,  cover with foil & bake  at 350  for 30 minutes, then turn up the heat to 400 degrees for about 10 - 20 minutes

enjoy! lemme know if ya tried this recipe Susan! :)

p.s. I did not add salt, just fresh grinded peppercorn . 

Rebel, you had asked if peanut butter was safe to eat.  The contaminated stuff is from Con Agra in Omaha, and is only Peter Pan or a Generic that has numbers on the lid 21111--goes all the way back to 1995. 

So I think they're saying you're perfectly safe if you grind your own or go buy Skippy.

Keep your eye on the doughnut, not on the hole -- DL

au gratin potatoes

this is very easy to prepare

2 pounds frozen hashbrown potatoes. I buy the lynden farms hashbrowns, not the shredded potatoes, the small cubed.

16 ounce sour cream

1 can cream of mushroom soup

1 small white onion diced

1/4 cup of milk

1/2 cup shredded cheddar cheese

fresh grinded peppercorn

1 cup crumbled cornflakes

1 stick of melted real butter

mix all 7 ingrediants in large bowl, place into lightly greased square cassarole pan. top with the crumbled cornflakes & drizzle melted butter. bake 350 - 400 degrees for about 30 minutes to 45 minutes.

enjoy! I hope ya like this recipe! :) this dish is sooo rich & delish with cooked roast & freshly cooked green beans. I cook my roast in a crockpot slowly for about 4 hrs.

as for the freshly cooked green beans I will post the recipe, very simple :) very delish too!

Persian Chicken Pilaf with Apricots, Orange, Almonds

Courtesy of my friend Susan Poorbaugh who claims one cannot go wrong with this. I have yet to try it. 

3 tablespoons Colavita extra virgin olive oil

1 lb boneless, skinless, chicken breasts cut into 1/2 inch pieces

1 teaspoon paprika.

1/2 teaspoon cinnamon

Pinch of cardamom 

1 large onion chopped

1 6.5 oz package of Near East chicken rice pilaf mix 

2 cups reduced sodium chicken broth

 1/2 cup chopped dried apricots

2 tablespoons grated orange zest

1/2 cup of toasted slivered almonds

Toss chicken and paprika, cinnamon and cardamom. Heat two tblspoons of oil in skillet on med. Add chicken and cook for 5 minutes stirring occasionally. Remove from skillet, set aside.

 In same skillet, heat remaining tblespoon of olive oil on med. Add onion, cook 8 minutes stirring occasionally.

Stir in rice pilaf mix (including spice sack that comes with it), apricots, orange zest, bring to a boil. Cover, reduce heat to low and simmer for 15 minutes.

Stir in chicken and the almonds. Cover. Simmer an additional 5 to 10 minutes until liquid is absorbed. Serve!

Mike, your 2cats

jumpin' chocolate martini

2 Tablespoons shaved chocolate

1 teaspoon sugar

1/2 cup chile - infused vodka, such as mazama

1/2 cup cre'me de cocoa

1/4  cup half & half 4 chiles de arbol, toasted

chill 4 martini glasses in freezer

mix together, the chocolate shavings & sugar on plate. press rim of each glass into the sugar mixture.

pour vodka, cre'me de cocoa, & half & half into cocktail shaker, fill with ice. shake, pour equally into each glass. garnish with a chile.

2cats, I had to travel to another town to get the rice pilaf, I am gonna try it guy! :)

I tried the dish 2cats, the persian chicken pilaf with apricots, orange, & almonds, I liked it!

fried green tomatoes:

green tomatoes I like about 4 - 6

1 cup yellow corn meal

1 cup gold medal all purpose flour

a pinch of salt

a pinch of pepper(mix all corn meal & flour with salt & pepper)

crisco vegetable shortening

slice tomatoes about a 1/4 inch

dip into corn meal & flour mix.

heat the crisco, medium to high

fry each slices til golden brown on each side.

ENJOY fried green tomatoes!

Fiery S'Mores - serves 6, zest factor - mild

3 TBS. butter melted

1 TBS. cinnamon

1 TBS. cayenne

12 marshmellows

6 graham crackers, halved

2 tsp. sugar

2 TBS. red chili honey (for substitute, plain honey with a sprinkle of ground chili)

6 (1 - inch pieces of spiced chocolates) such as Kato's chocolate

prepare a grill to high heat. in a bowl, combine butter, cinnamon, & cayenne, whisk well.

thread 2 marshmellows each on 6 skewers, & dip marshmellows into the butter mixture. brush remaining mixture onto the graham cracker halves, then sprinkle with sugar, set aside 6 halves.

cut 6 squares of foil & place a graham cracker half on top of each one, sugar side down, spread the honey on each of the graham crackers, place a piece of chocolate on top. roast the marshmellows over the flames until golden brown, about 20 seconds. place the skewers on top of the chocolate. cover with the 2nd graham cracker half & pull away the skewer, leaving the marshmellow between the 2 graham crackers.

wrap each individuel s'more & place it on the grill for about 30 seconds, per side. unwrap carefully & serve hot. ENJOY! :)

Diablo Drink -

3 TBS. silver tequila

1 1/2 TBS. cre'me de cassis

1 TBS. lime juice

1 TBS. peeled crushed ginger (optional)

ginger beer a slice of lime

in cocktail shaker, combine the tequila. cre'me de cassis & lime juice. add ginger if desired, for stronger flavor.fill shaker with ice & shake into a tall glass. top with ginger beer & garnish with a slice of lime.

Wow, Rebel, that sounds like just the beverage for a hot summer night!  (I'd pass on the optional ginger, I think) 

Did you come up with that on your own?

Susan 

     
“Half a truth is often a great lie.”

Ben Franklin

taqueria can - can's green avacado salsa

don't use chilean avacados, in this recipe, they get watery.

also tomatillos supply enough tart flavor, so lemon or lime isn't needed.

6 large haas avacados

3 pounds green tomatillos, huscked

3 pounds jalapeno's, stemmed

1 1/2 pounds white onion, roughly chopped

1/2 pound cilantro, minced

12 cloves garlic, peeled 2 tsps. white pepper

1/4 garlic salt 1/4 tsp cumin 1 TBS dried mexican oregano

in large bowl, smash the avacados with a potato masher or back end of fork.

in a blender, combine the tomatillos, with a 1/4 c. of water & blend until smooth, adding a few more tsp. water if needed. pour all but a 1/4 c. tomatillo pur'ee into a bowl & reserve.

add the jalapenos  to blender with remaining 1/4 c. tomatillo & pur'ee.

pour the jalapen'o puree mixture into a fine mesh strainer drain the liquid pressing on solids.

 discard liquid, or reserve to make the salsa extra HOT.

use care when handling the liquid, as it is very potent.

in the blender,combine

the avacado, reserved tomatillo pur'ee half the jalapen'o solids, onion, cilantro. garlic, white pepper & oregano.

pur'ee all ingredients together. and taste.

if more heat is desired,continue to add jalapen'o solids, blending as you go. to make it EXTRA HOT. add jalapen'o juice, adjust salt to taste.

ENJOY!

just wonderin if anyone checked out the discovery travel channel, I Love Anthony Bourdain: no reservations :)

he's a cool, tall wild one  would really LOVE to meet Anthony Bourdain!

I can tell this cool dude has got to be a a LYNCH fan, from a couple of his eps. he does mention LYNCH films, he's also  into the Ramones ;) noticed the t- shirts he wears in earlier eps. :)

wouldn't it be cool to have him over at next years fest?