“Tricky” Recipes and Other Pranks

(Published on iSurf News on March 31, 2011)

I remember when growing up, my brother and I always tried to “out do” each other when it came to our April Fool's Day jokes. The best one that sticks out in my mind was played on me, so I'll have to give props to my brother for coming up with it.

I was probably about 16 or 17 years old and my brother was seven years younger. One morning, right at 4:00, I was awaken to what I thought was a beeping sound. I was still in that “sleep paralysis” state, you know, when you are not really awake but you are not really asleep either. I wasn't sure if I was dreaming or if I was really hearing something. After a while longer, I became more awake and realized that surely, I was hearing a beeping sound. I sat up in bed and listened to see where the sound was coming from. The beeping was under my bed and I knew it was bomb!! I started pulling things out from under my bed (because we all know that every teenager keeps things under their bed). Then, I saw it. A small, square, battery-powered alarm clock. I turned it off and wondered why there was an alarm clock set for 4:00 am hidden up under my bed. Then, the light bulb came on! I rememberd that it was April Fool's Day. And I also knew that I had a little brother that just loved to get one on his big sister. I remember walking down the hall to his bedroom, thinking that I was going to get him. Then I saw him sleeping soundly, so I closed the door, thinking that I'd pay him back later. Come to think of it, I never did.

Enjoy some of these fun & “tricky” recipes.

Pizza Cake

Ingredients

1 package (18-1/4 ounces) yellow cake mix
1 cup vanilla frosting
Red liquid or paste food coloring
3 ounces white baking chocolate, grated
2 strawberry Fruit Roll-Ups

Prepare cake mix according to package directions. Pour the batter into two greased and floured 9-in. round baking pan. Bake at 350° for 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Place each cake on a 10-in. serving platter. Combine the frosting and food coloring; spread over the top of each cake to within 1/2 in. of edges. Sprinkle with grated chocolate for cheese.

Unroll Fruit Roll-Ups; use a 1-1/2 in. round cutter to cut into circles for pepperoni. Arrange on cakes.

Tricky Taco Cups

Ingredients-

1 cup ground pecans
1 pint chocolate or vanilla ice cream
1-3/4 teaspoons water, divided
6 drops green food coloring
1-3/4 cups flaked coconut, divided
4 drops yellow food coloring
6 waffle ice cream bowls
6 tablespoons whipped topping
3 pieces black rope licorice, cut into 1/4-inch slices
9 maraschino cherries, patted dry, halved

Place pecans in a shallow bowl. Drop small scoops of ice cream into pecans; roll to coat. Place on a baking sheet; freeze until firm. In a large resealable plastic bag, combine 1-1/2 teaspoons water and green food coloring; add 1-1/2 cups coconut. Seal bag and shake to tint. In a small resealable plastic bag, combine yellow food coloring and remaining water; add remaining coconut. Seal bag and shake to tint. Place coated ice cream balls in waffle bowls. Sprinkle with green coconut. Dollop with whipped topping. Sprinkle with the yellow coconut and licorice; top with the cherries. Serve immediately.

Mock Apple Pie

Ingredients-

2 cups water
1 cup white sugar
2 teaspoons cream of tartar
30 buttery round crackers
1/2 teaspoon ground cinnamon
1 tablespoon lemon juice
1 recipe pastry for a 9 inch single crust pie
1 cup crushed buttery round crackers
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup butter, melted

Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine the water, sugar and cream of tartar; bring to boil. Drop in whole crackers and boil for 5 minutes. Pour mixture into pie shell; sprinkle with cinnamon and lemon juice. Mix together the crushed crackers, brown sugar, cinnamon and butter; sprinkle over pie filling. Bake for 15 minutes and reduce heat to 375 degrees F (190 degrees C) and continue to bake for 15 to 20 minutes longer. Serve warm.


NEXT WEEK—Recipes for Dog Appreciation Month!

Remember......Life is short. Eat Dessert first!!

I'd Like To Teach The World To Sing

(Published on iSurf News on March 24, 2011)

March 29, is the anniversary of the invention of Coca-Cola. In 1886, Dr. John Pemberton formulated the recipe after Atlanta and Fulton County passed prohibition legislation.

It was first sold at a pharmacy in Atlanta as a patent medicine when it was believed that carbonated water was good for your health. Over the years, Coca-Cola has seen many different flavors and even changed the formula of the drink with “New Coke” in 1985. The company soon gave into the many protests and returned to the old formula, calling it “Coca-Cola Classic”.

There are many other uses for Coca-Cola, including using when doing laundry to help remove grease and blood stains, cleaning windows and removing rust. You can “antique” photos or clothing items by soaking in Coca-Cola and it will also remove gum from hair.

We all know how great a baked ham can be when it's marinated with a can of the famous cola, but how about these recipes?

Coca-Cola Brownies

Ingredients
•2 c. all-purpose flour
• 2 c. sugar
•1 c. butter
•3 tbsp. cocoa
•1 c. coca-cola
•1/2 c. buttermilk
•2 eggs, beaten
•1 tsp. baking soda
•1 1/2 c. miniature marshmallows
•1 tsp. vanilla

Instructions
Sift flour and sugar. Heat butter cocoa and coca-cola to boiling; pour over sugar mixture. Mix buttermilk, eggs, baking soda, marshmallows and vanilla; add to mixture. Mix well; batter will be thin. Pour into greased and floured 9x13 inch pan. Bake 30 minutes at 350 degrees.

FROSTING
•1 c. margarine
•3 tbsp. cocoa
•6 tbsp. coca-cola
•1 (16 oz.) box powdered sugar (sifted)
•1 c. nuts
•1 tsp. vanilla

Instructions
Combine margarine, cocoa, coca-cola and heat to boiling. Pour over sugar. Blend with mixer until smooth. Add nuts, vanilla. Pour over cake while frosting is hot.

Coca Cola Pear and Cream Cheese Salad

Ingredients
•2 pkg. (3 oz.) lemon Jello
•1 large can pear halves (14-1/2 ounces)
•1 c. boiling water
•3 c. Cola Cola

DRESSING:

Ingredients
•1 pkg. (8 oz.) cream cheese
•8 lg. marshmallows cut in 1/8th or 1 c. mini marshmallows
•1/2 c. whipping cream

Instructions
Dissolve Jello in boiling water. Then add Coke. Arrange pear halves in a 9 x 13 inch pan. Pour in a bit of Jello mixture and refrigerate until set. Then add the rest of the Jello and refrigerate until all is set.

Place dressing ingredients in bowl and refrigerate overnight (combined). When time to serve, whip. Cut Jello in squares and place on small salad plates and put a dollop of dressing on each square.

Coca Cola Thick BBQ Sauce

Ingredients
•2 med. size onions, chopped fine
•3/4 c. Coca Cola Classic
•3/4 c. ketchup
•2 tbsp. vinegar
•2 tbsp. Worcestershire sauce
•1/2 tsp. chili powder
• ½ t salt

Instructions
Combine ingredients in a saucepan and bring to a boil. Recude heat and simmer, covered for about 45 minutes or until sauce is very thick. Stir occasionally.

NEXT WEEK—Recipes that will fool ya.....

Remember......Life is short. Eat Dessert first!!

Hello Spring…I Sure Have Missed You!

(Published on iSurf News on March 17, 2011)

The arrival of spring is very bittersweet to me. The older I get, the more I appreciate watching the new birth of the trees, the green grass and the beautiful flowers.

At the same time, the first day of spring, March 20, is the anniversary of the death of my maternal grandmother. Anyone that knew my Granny, Goldie, knew that she was more fun than a barrel of monkeys but she was so forgetful, she couldn't remember two times around the broomstick.

My Granny loved life, loved having fun and loved to cook. She would decide on something she wanted to cook but then after eating a serving of it, she was done. At this point, she usually placed a call to someone, many times, me, to come by her house and pick it up. One of her most well-known dishes she made was the Thanksgiving dressing. It was amazing and unlike any dressing I have ever tasted since. Unfortunately, she never wrote down exactly how she made it. Several people in our family have tried to make it, but it just doesn't taste the same.

Spring also makes me think of colors, the bright colors of the flowers, the blue skies and the bright sunshine helps bring me out of my 'winter blues'. Now that we have turned our clocks up to “Spring Forward”, let's 'spring' into some wonderful spring recipes.

Pasta Salad

Ingredients:
•1 box spiral pasta, cooked & drained
•1 bottle zesty italian dressing
•1 package shredded parmasean cheese
•1 package sliced pepperoni, cut into quarters
•1 can black olives, sliced
•1 bell pepper, chopped
•1 onion, chopped

Instructions:
Mix all ingredients together, chill for several hours or overnight.

Stuffed Cucumber Cups

Ingredients:
•2 English cucumbers, about 12 inches long, ends trimmed
•1 cup hummus
•Finely chopped scallions, for garnish
•Finely chopped red or orange bell pepper, for garnish

Instructions:
•Using a fork, score the sides of the cucumbers to create decorative stripes. Slice the cucumbers into 3/4-inch-thick rounds.
•Using a teaspoon or melon baller, scoop a 1/3-inch-deep well in the center of each slice.
•Spoon 1/2 tablespoon of hummus into each cucumber cup, mounding it slightly. Sprinkle the tops with the scallions and bell pepper. Makes 32 cups.

Tangy Almond Chicken Kabobs

Ingredients:
•1 tablespoon Dijon mustard
•1 tablespoon honey
•1 tablespoon vegetable oil
•1 tablespoon lemon juice
•4 skinless, boneless chicken breast halves - cubed
•1/4 cup chopped toasted almonds
•16 bamboo skewers, soaked in water for 20 minutes

Instructions:
•In a medium, nonreactive bowl, blend Dijon mustard, honey, vegetable oil, and lemon juice. Place chicken in the mixture, stirring to coat. Cover, and, turning occasionally, allow to marinate in the refrigerator at least 1 hour.
•Preheat an outdoor grill for high heat, and lightly oil grate. Soak wooden skewers in water for about 20 minutes.
•Thread chicken onto skewers. Arrange on the prepared grill, and cook 7 to 10 minutes, until no longer pink and juices run clear. Brush chicken occasionally with remaining marinade while cooking.
•Remove skewers from heat, and quickly roll in the almonds to lightly coat chicken. Discard remaining marinade mixture.


NEXT WEEK—Recipes Using Coca-Cola

Remember......Life is short. Eat Dessert first!!

Happy St Patrick's Day!!

(Published on iSurf News on March 10, 2011)


Top of the morning to you!! (Said in my best Irish accent) St. Patricks Day is coming up next week!

Why do we celebrate St Patrick's Day on March 17th? Some believe this is the day that St Patrick, the man who brought the Catholic Church to Ireland, died during the fifth century. For over a thousand years, the Irish traditionally attend church in the morning and celebrate in the afternoon. This holiday became more important in the US in the late 1800's as thousands of Irish immigrants came to America.

Some common traditions about St Patrick's Day is that if you find and catch a leprechaun, he would then give you gold. But this can only happen if you find and catch him in Ireland.

Ireland is known as the “Emerald Isle”, which is why the color green is traditionally worn on St Patrick's Day. If someone doesn't wear green, everyone is allowed to pinch him or her. But if you pinch someone who is wearing green, that person gets to pinch you back ten times.

I remember while in elementary school, it was so much fun to find who did not wear green on St Patrick's Day. This was the only day we were allowed to pinch the poor soul that did not wear green. As we got older, we would trick each other by wearing green in a hidden place, then when someone pinched us, we would enjoy pinching them back ten times over. Ahhh, the joys of childhood.

These days, I never wear green on St Patrick's Day, just hoping that I will be pinched. I really need more excitement in my life.

I leave you with an Irish blessing--May your blessings outnumber the shamrocks that grow, and may trouble avoid you wherever you go.
May “The Luck Of The Irish” be with you.

EASY SHEPHERD'S PIE

Ingredients
•1 lb ground beef
•1 c beef gravy or tomato sauce (depending on the flavor you want)
•1 can sliced carrots
•1 can corn
•½ small onion, chopped fine
•2 tsp olive oil
•salt/pepper to taste
•2 ½ to 3 c mashed potatoes
•Shredded cheese
•1 egg
•2 Tbsp milk

Instructions
Brown ground beef, drain. Stir in carrots and corn. Spoon the mixture into baking dish. Pour gravy or tomato sauce over mixture. Spoon mashed potatoes over mixture, spreading out so that it is even. In a small bowl, beat the egg with the milk. Brush off mixture over mashed potato topping. Bake uncovered in 350 degree oven for 10 minutes or until golden brown. Remove from oven & sprinkle shredded cheese on top. Place back in oven just until cheese is melted.

TASTE A RAINBOW CUPCAKES

Ingredients
•White cake mix (we used an 18-1/4-ounce box)
•Food coloring (red, blue, green, and yellow)
•Baking cups
•Whipped cream (optional)

Instructions
Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color. Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath. Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with a whipped-cream cloud.

RAINBOW COLOR

DROPS OF FOOD COLORING
•Purple - 9 red and 6 blue drops
•Blue - 12 drops
•Green - 12 drops
•Yellow - 12 drops
•Orange - 12 yellow and 4 red drops
•Red - 18 drops

LEPRECHAUN LIMEADE

Ingredients
•1 liter sugar free lime flavored sparkling water, chilled
•1 liter sugar free cherry flavored sparkling water, chilled
•Limes, juiced
•1- 4 ounce bottle green cherries, drained

Instructions
Put 2 liters of flavored chilled sparkling waters into punch bowl. Add juice from 8-10 limes, ice cubes, 10-12 cherries, and 4-6 lime slices. Stir to blend and serve. Garnish glasses with a green cherry and a slice of lime.

NEXT WEEK—Recipes to welcome SPRING!!!

Remember......Life is short. Eat Dessert first!!

Laissez Les Bon Temps Roulez - Let the Good Times Roll!

(Published on iSurf News on March 3, 2011)


Mardi Gras, French for “Fat Tuesday”, refers to the practice of the last night of eating rich, fatty foods before the ritual fasting of the Lenten season, which starts on Ash Wednesday. Part of the fun of Mardi Gras include wearing masks and costumes, dancing, parades, tossing beads and attending parties and balls.

A big tradition of Mardi Gras is the King Cake. Originally, King Cakes were a simple ring of dough with a small amount of decoration. Today's King Cakes are much more festive. Inside every cake is a tiny baby (generally plastic now, but years ago, this baby might have been made of porcelain or even gold). After the cake is baked, the "baby" is inserted. The top of the ring or oval cake is then covered with delicious sugar toppings in the traditional Mardi Gras colors of purple, green and gold. If the baby is in your slice, you have to throw the next party or bring the next cake.

Every year at Mardi Gras there are thousands of King Cakes sold in the New Orleans area. You can find many places online where you can order a King Cake and have it shipped to you. Or you can follow this recipe to make your own. Just don't forget to tell everyone about the baby. You don't want anyone to get choked!



KING CAKE

Ingredients-
Cake:
●1/2 cup warm water (100-115 F)
●2 tablespoons yeast
●1/2 cup sugar, plus 2 teaspoons
●3 1/2 - 4 cup flour
●1 teaspoon nutmeg
●2 teaspoons salt
●1 teaspoon lemon zest
●1/2 cup warm milk
●5 egg yolks
●1/2 cup butter
●2 teaspoons cinnamon

●1 egg beaten with 1 tablespoon milk, for egg wash

Icing:
●3 cups confectioner's sugar
●1/4 cup lemon juice
●3-6 tablespoons water
●additional sugar & food coloring for decoration

►1 tiny 1" baby doll (see notes above)

Instructions:
Sprinkle yeast and 2 teaspoons sugar over warm water in a small, shallow bowl. Allow to rest for 3-5 minutes, then mix thoroughly. Set bowl in a warm, draft-free place until yeast starts to bubble up and mixture almost doubles in volume, about 10 minutes.

In a large mixing bowl, mix 3 1/2 C flour, 1/2 cup sugar, nutmeg, lemon zest and salt. In mixing bowl of a heavy duty electric mixer or food processor, combine yeast , milk and egg yolks. Gradually add dry ingredients, and softened butter, adding additional flour, as necessary to achieve a medium-soft ball. Knead dough, again adding flour if necessary, until smooth, shiny and elastic, about 10 minutes.

Place dough in a covered, buttered bowl , in a warm, draft-free place until doubled, about 1 1/2 hours.

In the meantime, butter a large baking sheet and set aside.

When dough has risen, remove and punch down. Sprinkle with cinnamon and form into a cylinder, then twist this cylinder into a circle. Pinch the ends together to complete the circle. Once again, cover and let rise until doubled, about 45 minutes. Pre-heat oven to 375° F. Brush top and sides of cake with egg wash and bake for 25-35 minutes, or until golden brown. Cool on wire rack completely before hiding baby doll inside or icing and decorating.

Icing:
Mix sugar, lemon juice and 3 tablespoons of water until mixture is smooth, adding more water as necessary to achieve a smooth, spreadable consistency. Spread icing over cake and immediately sprinkle colored sugar in alternating color rows of yellow, green and purple.



CHICKEN OR HAM JAMBALAYA

Ingredients-
●2 tablespoons oil
●1 1/2 cups chopped onion
●1 green bell pepper, chopped
●2 medium cloves garlic, minced
●2 cups cubed cooked ham or chicken
●1 cup long-grain white rice
●l/2 teaspoon thyme
●l/2 teaspoon salt
●3-4 drops hot pepper sauce
●1 16-ounce can tomatoes
●l/2 cup ham broth, water, or chicken broth if using chicken

Instructions:
Heat oil in a large pot. To the hot oil add chopped onions, green pepper, and garlic; cook until lightly browned, stirring occasionally. Add ham or chicken and rice; cook and stir until rice is well coated with oil. Add thyme, salt, pepper sauce, tomatoes, and broth. Cover and simmer until rice is tender and liquid absorbed, 20-25 minutes. Taste and add more salt and pepper sauce if needed.



GARLIC CHEESE GRITS

Ingredients-
●6 cups water
●2 teaspoons salt
●1 1/2 cups grits
●1/2 cup butter
●3 eggs, well beaten
●16 ounces shredded sharp Cheddar cheese
●2 to 3 cloves garlic, finely minced
●cayenne pepper to taste

Instructions:
Bring water and salt to a rolling boil; gradually stir in grits with fork. Cook, stirring constantly, until all water is absorbed. Stir in butter a tablespoon at a time; stir in the beaten eggs, working quickly so eggs will not cook before thoroughly blended into the grits, then stir in the shredded cheese, garlic and a little cayenne pepper. Put into a greased 2 1/2-quart casserole. Bake at 350° for 1 hour and 15 to 20 minutes.

NEXT WEEK—St. Patrick's Day Recipes

Remember......Life is short. Eat Dessert first!!

Oscar Party Night Recipes

(Published on iSurf News on February 25, 2011)

If you are ready to "Roll Out the Red Carpet", you can entertain just like a Hollywood event.

When your guests arrive, have them to "autograph" your guest book and then start the party with a trivia game, asking questions about previous "Best Pictures" Or "Leading Roles". Hand out voting ballots before the awards show begins so your guests can cast their vote. Have prizes for those that predict the winners. Some clever prizes could include movie rental coupons, movie posters or packets of microwave popcorn. Don't forget the papparazzi. Have someone ready with a camera to catch all the action!

Here are some quick & elegant recipes for your Oscar Party. Remember the presentation is just as important as the food itself.

Bruschetta Appetizer

Ingredients
●2 tablespoons olive oil
●4 tomatoes, seeded and chopped
●3 tablespoons chopped fresh basil leaves
●2 cloves garlic, peeled and chopped
●1/2 (8 ounce) package cream cheese, softened
●1 (4 ounce) package herb and garlic feta, crumbled
●1 (1 pound) loaf sourdough bread, thickly sliced
●1 (8 ounce) package shredded mozzarella cheese

Heat the olive oil in a medium saucepan over medium heat. Mix in tomatoes, fresh basil leaves and garlic. Cook and stir until heated and slightly tender, about 5 minutes. In a small bowl, blend cream cheese with herb and garlic feta. In a toaster or an oven heated to 350 degrees F (175 degrees C), lightly toast the sourdough bread slices. Spread toasted bread slices with the cream cheese blend. Top with tomato mixture. Sprinkle with desired amount of mozzarella cheese.

Easy Hummus

Ingredients-

●3 cloves garlic, minced
●2 tablespoons lemon juice
●1 teaspoon extra-virgin olive oil
●? tablespoon(s) ground cumin
●2 oz fresh jalapeno pepper, sliced
●1 (15 ounce) can garbanzo beans, drained
●salt and black pepper to taste

In a blender or food processor, combine garbanzo beans, jalapeno, cumin, lemon juice, garlic and 1 tablespoon of the reserved bean liquid. Blend until smooth.

Sun-Dried Tomato Cheesecake Squares

Ingredients
●1 1/4 cups all-purpose flour
●6 tablespoons butter
●1 egg
●1/2 cup oil-packed sun-dried tomatoes
●1 tablespoon olive oil
●6 cloves garlic, chopped
●2 teaspoons chopped fresh oregano
●3 eggs
●16 ounces cream cheese
●1 cup sour cream
●1/2 cup chopped green onions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. To Make Crust: In a medium bowl blend flour and butter or margarine until mixture resembles coarse crumbs. Add egg and blend just until dough begins to clump. Press dough onto the bottom of a lightly greased 9x13 inch baking dish (dough will be thin). Bake in the preheated oven for about 10 minutes, until lightly golden. Let cool and set aside (Note: Keep oven on at same heat.)

To Make Filling: Place tomatoes, reserved oil, garlic and oregano in a blender or food processor. Chop finely. Blend in eggs. Add cream cheese (should be room temperature) and blend all until smooth. Add sour cream and blend until all mixed together. Transfer mixture to a medium bowl and stir in green onion. Season with salt and pepper to taste and pour filling into reserved crust. Bake in the preheated oven until filling puffs up and is light brown, about 20 minutes. Cool to room temperature and cut into squares. Serve.


NEXT WEEK--Mardi Gras Recipes!

Remember......Life is short. Eat Dessert first!!

Chilly Weather Chili Recipes

(Published on iSurf News on February 17,2011)


The temperatures have warmed up for this week, but don't be fooled, Old Man Winter still has another month to get in that last punch or two! So while we are waiting for the wonders of spring to arrive, let's try some unusual chili recipes. If you don't want to venture away from your favorite chili recipe, you can always try adding something new to your old favorite, just by adding a different ingredient, you can get a whole new flavor. Try adding some butter, a cup of brewed coffee, cocoa powder or shredded chocolate, cinnamon or a can of beer (the alcohol will cook off, but the flavor will not).

Pumpkin Chili Mexicana

Ingredients:
●2 tablespoons vegetable oil
●1/2 cup onion, chopped
●1 cup of red or green pepper, chopped
●1 clove garlic, finely chopped
●1 pound of ground turkey
●2 (14 oz.) cans diced tomatoes, undrained
●1-3/4 cups pumpkin puree
●1 (15 oz.) can tomato sauce
●1 (15-1/4 oz.) can kidney beans, drained
●1 (4 oz.) can green chilies, diced
●1/2 cup whole kernel corn
●1 tablespoon chili powder
●1 teaspoon ground cumin
●1 teaspoon salt
●1/2 teaspoon black pepper

In a large saucepan, heat the vegetable oil over medium high heat. Add in the onion, bell pepper and garlic. Cook, stirring constantly, for 5 to 7 minutes or until tender.

Add in the turkey meat and cook until browned; drain.

In larger pot, place meat/peppers and add in the tomatoes with juice, pumpkin puree, tomato sauce, beans, chilies, corn, chili powder, cumin, salt and pepper. Reduce the heat to low. Cover and cook, stirring occasionally, for 30 minutes.

Southwest Chicken Chili

Ingredients:
●2 cups cubed cooked chicken
●2 cans (14 1/2 ounces each) white beans, drained and rinsed
●1 cup chicken broth
●1 can (4 1/2 ounces) chopped green chiles
●2 teaspoons onions powder
●1 teaspoon cumin
●1/2 teaspoon oregano
●1/2 teaspoon garlic powder

Place all ingredients in large pot or crock pot. Bring to boil then reduce heat.

Tequila & Lime Chili

Ingredients:
●3 TBS. olive oil
●6 Lbs. beef brisket (cut into 1”cubes)
●2 Lbs. premium pork breakfast sausage with sage
●2 Lg. onions, chopped fine
●3 beef bouillon cubes
●2 Small cans chipotle peppers in adobo sauce, chopped fine
●2 squares bittersweet chocolate
●2 7oz. cans salsa Verde
●2 12oz. bottles beer/ 1oz tequila/ juice of one lime
●1 Tsp salt/6Tbs. black pepper/ 3Tbs. liquid smoke
●6 Tbs. chili powder/ 6Tbs. ground cumin/ 8 green onions, sliced
●2 cups shredded Mexican 4 cheese blend cheese

Heat olive oil in large cast iron pot on high heat. When oil is hot, add the cubed beef and cook until browned, stirring occasionally. When beef is browned, remove from pot and set aside. Drain any liquid from pot. Return pot to stove and on medium-high heat, cook the pork sausage and chopped onions until sausage is cooked and onions are translucent. At this point, return the cubed beef to the pot along with all the remaining ingredients. Stir well, cover, and simmer on low to medium-low for 3 to 4 hrs, stirring occasionally, until beef brisket is tender and chili has thickened.

NEXT WEEK—Oscar Night Party Recipes

Remember......Life is short. Eat Dessert first!!

Happy Valentine's Day to You and Yours!!

(Published on iSurf News on February 10, 2011)

Happy Valentine's Day to you and yours!!

Whether you are giving flowers, candy or perfume to your loved one, or maybe a more practical gift, such as a book they have been wanting or some kind of collectible for their collection, make sure that you are getting them something they really want. And never, I mean never, believe it when she says, “Oh, Honey, you don't have to get me anything for Valentine's Day.” Guys, if you hear that, you better try even harder to find the perfect gift.

Since many people tend to procrastinate when it comes to Valentine's Day, I have a few quick and easy recipes that can be prepared at the last minute.

Stuffed Strawberries

12 large strawberries

3/4 c milk chocolate chips (can use semi-sweet)

3 oz cream cheese

2 Tbsp honey

1/4 tsp almond extract

*chopped almonds or nuts-optional

Halve strawberries lengthwise: core out the center but leave the stem on. Dry on paper towels. Melt chocolate in microwave bowl until melted, stirring regularly. Line a cookie sheet with wax paper. Hold strawberry by the stem and dip in the chocolate, covering half of the strawberry. Place on the wax paper lined sheet. Beat together cream cheese, honey, and almond extract. Spoon into a pastry bag. Pipe into strawberries. Sprinkle the nuts on top (optional)

Raspberry & Creme Cheese Stuffed French Toast

1 (8oz) pkg cream cheese softened

12 (3/4 inch thick) slices day old brioche challah or hawaiian bread

1 c fresh raspberries *

3 eggs (beaten)

3/4 c half-and-half, light cream, or milk

3 Tbsp sugar

1/2 tsp vanilla

1 dash(es) of salt

pure maple syrup

Spread cream cheese evenly over one side of each slice of bread. Top half of slices of the slices with raspberries. Top with remaining bread slices - cream cheese sides down - to make "sandwiches". Combine beaten eggs, half-and-half, sugar, vanilla, and salt in shallow bowl. Dip each sandwich in egg mixture, turning carefully to coat both sides,. Place sandwiches in greased 15x10x1-inch baking pan. Bake in 425 degree oven 15 minutes or until golden brown, turning once after 10 minutes. Serve warm with maple syrup if desired.

*NOTE: If desired, you can substitute frozen raspberries. Thaw and drain; reserve juice for another use.

Peach Ambrosia

2 cups fresh, ripe, but firm peach slices

1 medium banana, sliced

½ c red seedless grapes, optional

1 T lemon juice

2 T sugar

½ cup flaked coconut

Combine peaches, banana, grapes, lemon juice and sugar. Chill for about 1 hour.

Add coconut just before serving. Spoon into dessert glasses/dishes.

I leave you with a Valentine's Day Culinary Joke--

What did the French chef give his wife for Valentine's Day?

A hug and a quiche!

NEXT WEEK—Chilly Weather Chili Recipes

Remember......Life is short. Eat Dessert first!!

Super Bowl Party Ideas

(Published on iSurf News on February 3, 2100)

This time of the year, our thoughts turn to Superbowl, the "Grand Daddy" football game of them all. And what comes along with the Superbowl? Superbowl parties! And what do we have at Superbowl parties? Food!!

Before your party, check out all the e-invites online. Be sure to have different types of drinks for everyone's taste. But the food will be the highlight of the party, other than the game, of course. Oh, don't forget the decorations!

You do not have to love football to host or attend a Superbowl Party. You just have to love getting together with friends.......and eating.

Here are some quick, unique and fun recipes to try for your Superbowl party.

Cowboy Salsa
•1 can black eyed peas, drained
•1 can black beans, rinsed & drained
•1 can whole kernal corn, drained
• 1/2 c chopped onion
•1/2 c chopped green pepper
•1 can (4oz) diced green chilies
•1 chopped jalepeno pepper
•1 can diced tomatoes
•1 c Italian dressing
•1/2 t garlic salt

Combine all ingredients and mix well. Cover and refrigerate for several hours or overnight. Serve with your favorite chips.

Mexicana Dip
•16 oz sour cream
•1 c mayonnaise
•1 packet of ranch dressing
•Small can Mexicana corn, drained
•Small can Rotel tomatoes, drain, but save the juice in case you want to thin the mixture
•Small onion, chopped

Mix everything one step at a time in order. Chill & serve with your favorite chips.

Fried Pasta
•1 lb box spiral or twist pasta
•2 t garlic powder
•2 t dried oregano
•1 t ground cumin
•1/2 t ground red pepper
•1 t salt
•Oil for frying

Cook pasta according to directions on box, for 4-5 minutes or until tender but not soft. Drain, rinse & drain again, removing as much water as possible. Combine dry ingredients in large bowl & mix well. Carefully add the drained pasta into the hot oil in batches. Cook for 12-15 minutes or until crisp & golden, stirring occasionally. Drain on paper towels then toss with seasoning mixture. Store in an airtight container.

Next Week--Sweets For Your Sweetheart!!

Remember, Life is short. Eat dessert first!

Cooking With The Crock

(Published on iSurf News on Januray 27, 2011)

My crock pot has become my new best friend. Place the ingredients in the crock pot, plug it up and turn it on. With the hectic life that so many of us live these days, learning to use your crock pot could make dinner time one less thing to have to worry about.

What a better way of ending a long day than to come home to the wonderful smell of a cooked meal. My favorite time to use my crock pot is during the night. I love to wake up to the wonderful smell of a chicken dish or a nice pot of beans

There are so many different types of crock pots, but I prefer the ones with the removable liner. They are easier to clean & I like the way it cooks better than the ones without the removable liner. Crock pots can be used anytime, not just in the winter. There are millions of recipes available, anything from soups to main dishes to desserts.

The older I get, the more I enjoy a good bowl of soup. I love the “chunky” soups, but at a price of about $1.50 per can, it can get expensive. One day last week, I had a can of “chunky” chicken vegetable soup and it was wonderful. The next day, I decided to make my own version. After tweaking the pot several times, I decided that I had made an awesome “chunky” chicken vegetable soup. Needless to say, the soup did not last long.

Chicken Vegetable Soup

2 lbs Chicken Breast, cut into very small pieces, boiled.

Drain broth & save for later.
2 can each of the following vegetables-
whole kernal corn
carrots, cut into smaller pieces
green beans, cut into smaller pieces
potatos, cut into smaller pieces
green peas
chopped tomatoes
Chopped onions, optional (I use onion powder)
2 cans cream of chicken soup
2 cans cream of celery soup
1 stick of butter
Parsley
Salt/Pepper to taste

Rinse boiled pieces of chicken, place in crock pot. Drain all vegetables, put in crock pot.
Heat up saved broth, add soups into broth to dilute. Add to crock pot. As soup heats up, cut up stick of butter into soup. Add Parsley and Salt/Pepper to taste.

Welcome To Culinary Crafts

I started writing a weekly culinary column for a local online news site in January 2011. I have several friends at iSurf and I keep saying that when I grow up, "I'm going to be an iSurfer". I can just picture me being that roving reporter, pushing through the crowd to get the scoop. But sometimes, even when we think we know what we want, something even more fitting comes along.

I love to cook, but find it so much easier to stop by for a quick burger on my way home or just throw something into the microwave, since there is just my son and I at home. But we have had such a long, cold winter and since I had recently developed a love for soup (which I consider a sign of growing older), I decided to make a crock pot of soup one day. It turned out so good and after posting pics of it on FaceBook, I started getting compliments about my soup and my cooking skills.

My friend, Jesse, News Director at iSurf, sent me a message asking for the recipe to put on the weekly column, "Culinary Crafts". After sending several messages back and forth, Jesse said that they were looking for someone to take over the column because the person that was doing it was now having some health problems. After several negotiations, we settled on me being the next "Culinary Crafts" Columnist and he told me I could pretty well write it up any way I wanted. I decided to write it like a blog, using a different theme each week and having three recipes in the column.

So, having said all that, I've decided to keep a blog about my culinary experiences, which will mostly be posts of the weekly columns but I may throw in a few about my culinary romps that I make throughout The 'Land.

So...welcome. Let the Culinary begin!!