Halloween

This is my favorite time of year, all the leaves are changing and mother nature is letting us know that we should get the coats out, wood for the fire place, and stock the pantry with lots of things that make our bodies warm when it is cold outside. Just taking this time to wish you all a happy Halloween. Stay Warm, Stay Safe and above all Stay Fat and Sassy!

Flat Dumplings

Chicken and Dumplings, oh my! Just prepare you recipe as you normally would but try this dumpling recipe. They are terrific and Bob ate 4 bowls!

2 Cups all purpose flour
1/2 tsp salt
5 Tblsp of Butter (not margarine)
1/2 cup whole milk
1 egg

Mix flour, salt, egg, butter and milk in a stand mixer. Mix until a ball forms. Form your dumplings by rolling out the dough to about 1/8 inch on a floured cutting board. Use a sharp knife or pizza cutter to cut your dough into bite size pieces.
Bring the chicken broth to a boil. Drop dumplings into boiling broth, ensuring they submerge completely. Add all of your dumplings . You can keep them from sticking together by adding butter and dunk dumplings one at a time. Reduce heat to a medium-low temperature and cook for 8 to 10 minutes. Add chicken back to broth, reheat and serve.

These are absolutely delicious and beat the heck out of using Bisquick!

Henderson, NC

Well my friends, let me introduce you to Tootsie Gentry. You won't believe this but this is the first time I have seen her in 44 years. We went to High School together and have recently reconnected our friendship. Bob and I planned a trip to the Drag Racing Hall of Fame Reunion in Henderson, NC last weekend. Tootsie and husband Ernie live in Wendell, NC or thereabouts and drove up to Henderson and spent the day with Bob and I. God, it was just wonderful, it was like we had never been apart. We got to talking and just totally forgot about the car show. We are now planning a reunion with Carol Cordell (Gentry)and husband Walker, and Karen Montgomery (Walker) in spring of 2010. Carol is located in Ocala, Fl and Karen is in Tennessee. I believe it will be a wonderful time and as for friends......friends are for life!

Bridgeville, Delaware

Every year Bridgeville, Delaware host the Apple Scrapple Festival. It was this weekend (October 9th and 10th) Bob and I hopped in Big Blue and headed in that direction. I have to tell you, I have never seen so many people in all my life at one little festival. They had over 200 vendors selling everything from crafts to food vendors, carnival and car show. I am not a big fan of scrapple but I tasted almost all of the other foods. All I can say was even though it rained some, It was a terrific day. We met up with Fran and Randy briefly as Randy was hiding in the truck, not wanting to get his manicure wet but after the rain subsided it was just a good time festival. They close the whole town and it is nothing but festival. Recommended for any travel or vacationer. Downside.....PARKING!

Black Bean Chili

Its that time of year when the weather is changing to much cooler days and a good old pot of Black Bean Chili is sometimes needed when you have that chilled feeling. Just hits the spot and warms you right up.

1 can of dark red kidney beans (rinsed and drained) 16 oz.
1 can of black beans (rinsed and drained) 16 oz
1 large onion diced
2 cloves of garlic chopped
3 cans of tomato sauce
1 can of fire roasted diced tomatoes with basil and garlic
1/2 cup Chicken broth
1/4 tsp of olive oil
1 pound of ground beef, ground turkey or ground pork (or a package of Smart
Beef, a soy bean based product)
1 tsp of Cilantro
Chili powder to taste. (I like my chili dark and spicy so I use a lot)
2 tsp of sugar
2 cups of medium Salsa or Hot salsa whichever you prefer.

Saute onions and garlic in 1/4 tsp of olive oil. Drain off any oil remaining. Add 1/2 cup of chicken broth. In another pan, brown meat, drain and rinse.

In a 6-8 quart pan add all ingredients. Bring to a boil and then simmer for about 45 minutes. If sauce seems a little thin, you can add one can of tomato paste for thickness.

You may add salt or pepper. I find with the spicy salsa, you don't need either one. This recipe can be frozen and used for several other meals, i.e., chili dogs etc.

Another idea is to make some white rice and serve the chili over that. I think that is called Texas Chili?

Mexican Cornbread

I am searching for a recipe out of my moms box of goodies. It is a recipe by Mel Tillis that he posted in the Miami Herald. She made this cornbread and it was absolutely delicious. I have since added some SALSA to it for extra spice. Now I just hope to find it so that I can share it with all of you. I'm searching, I'm searching!

It took me long enough but found it where it shouldn't have been so here it is!

Mexican Corn Bread

1 cup self rising yellow corn meal
1/2 cup of plain flour
3/4 cup milk
1 small chopped onion
2 eggs
1/4 grated cheese
1/2 grated cheese
1/2 cup of Salsa Medium
1/8 tsp dried red peppers
1/2 cup veg oil

dump it all in a bowl with the exception of the 1/2 cup grated cheese and mix. Pour into baking pan, then sprinkle the other 1/2 of grated cheese on top. Bake at 425 for 30 minutes or until brown on top. Terrific with Chili.

Long Time Friends

I have to tell you all, I have had the best couple of days. I have reconnected with some old friends out of Texas and Miami and some friends from high school as well. Thinking about some really good times has done me a world of good and I have so enjoyed talking to all of you in the past few days. Thanks to Karen, Tootsie, Carol and Oreo, Yoli, Chris, Eve and Jess. You have just made my day and I haven't laughed so hard in a long time! Guess we should thank Verizon Wireless too!

Under the Knife

I just received word this morning that my surgery has been scheduled. The date is October 26th and will be an outpatient procedure. This surgery is on the left knee. Oh boy, I can hardly wait!

Where would Collard Greens be without Fried Chicken

Why would you cook collard greens without Fried Chicken? This was always a family favorite on Sundays when my mom was still alive. She was one heck of a cook and luckily before I got kicked out of the house, I do remember alot of her favorites and how to cook them. What I didn't remember my aunt louise filled in the rest and as I got older, I added the garlic. I add garlic to everything except chocolate cake.

Fried Chicken

One whole fryer or your favorite parts. Wash, I said wash that chicken in cold water to remove any lurking preservatives, dirt, beaks, feathers or disease just hanging around to make you sick!

place chicken on wax paper, add pepper and garlic salt. Roll in Self Rising Flour and fry in your favorite oil.

This is a wonderful addition to those greens and throwing in some of those mashed potatoes and corn bread makes a wonderful, unforgettable Sunday dinner. Of course your cholesterol level is gonna spike but what the hell, it's only on Sunday!

Collard Greens

Collard Greens

These greens now come in a package already cleaned and de-stemed and this makes life much easier. However, if your super market just sells them fresh, dirty and tons of thick stalks, your gonna have to clean them yourself! Just pull all of the leaves away from the stalks and be sure to wash them thoroughly or you will have a lot of grit with your greens and that just sucks!

Place leaves in a large bowl that you can use in the microwave. Add 1 cup of water to the greens and cover the bowl with some of that clingy plastic wrap that seals tight. Cook in the microwave for 5 minutes and set aside.

In a large skillet cook 5 strips of bacon until almost burned. Break bacon up into small pieces and add back to skillet. Take one large onion cut into slivers. 4 cloves of garlic, chopped and sautee in the skillet until onions are clear. Add one cup of water, one can of chicken broth and the greens with water. Cook until tender. About 20 minutes. Oh these are so good. Best served with a little pepper vinegar. Add salt and pepper to taste.

Chocolate Cake, Crockpot Style

Well, I know of at least 3 people who will kill to get to my house when cooking this decadent chocolate mess cake in the crockpot. Yep, in the crockpot. If your mouth is already watering and your eyes are tearing up at the very thought of rich chocolate, stop here.....It is not for DIABETICS!

Cook Time: 7 hours

Ingredients:
1 pkg, two layer chocolate cake mix
3 oz pkg. instant chocolate pudding mix
4 eggs
1 cup water
2 cups sour cream
3/4 cup vegetable oil
3/4 cup semisweet chocolate chips
1/4 cup milk chocolate chips

Spray a 4 quart crockpot with non-stick cooking spray and set aside. In a large bowl, combine the cake mix and pudding mix. In a medium bowl, beat the eggs with the water, then add the sour cream and oil and beat until smooth. Add to the dry ingredients and beat well. Stir in the chocolate chips.
Pour into crockpot. Cover slow cooker and cook on low for 6-8 hours, until top springs back when touched very lightly with finger. 8-10
servings.

Ed, I will just apologize now for posting this as I know you love this recipe. Of course where would a chocolate cake be without vanilla ice cream, hershey's syrup and whipped cream......Oh, I am so bad!

CRICKET

This woman keeps me on my toes, gives me hell on a monthly basis, gives advice whether you want it or not, plays practical jokes at any give time (never, ever tell her when your birthday is!) But is a true friend and a best bud, one day I hope to meet her in person!

Stealing the Muffins

Ok, here's the story...Bob has Thursdays off so normally we will head out and about very early to have breakfast and run the rest of the day here and there. Well I had a taste for some barbecue beef or pork, not fussy. Well I hate to tell you but I have searched for barbecue on the Eastern Shore and I have only found one (that was worth a damn) in Salisbury. I saw an ad on t.v. for, "Famous Daves Barbecue" so off we went. Of course had to stop in numerous places to collect car parts, etc on the way. We finally found the place and was delighted to see that the restaurant was packed during lunch. (This means that something inside must be good). Stepping inside it has pictures of pigs all over the place and a rather rustic interior putting you in mind of a barnyard atmosphere along with an outhouse. We were seated and the waitress came over and immediately went into her routine about barbecue sauces. I was starving by this time and Bob and I ordered a platter for two of all kinds of barbecue this and barbecue that. I have to be honest, it sucked big time. However, since I had such a hard time chewing the pork I stuck to the barbecue beans (Oh, god you couldn't live with me for the next few days) which were really good and the MUFFINS, oh my............out of this world delicious. I called the waitress over and ask what was in the muffins and she immediately acted like it was a deep dark secret and refused to tell me what all was in this muffin. Ok, I can live with that but I have to tell you, this sparked a reaction in me which meant I was on a mission. I ordered one half dozen to take out and ate them all the way home. Before I get to the Muffin recipe...I have to say that the barbecue outing sucked and so did the food with the exception of the muffins and the baked beans which Bob refuses to let me eat ever again! Nough Said.

Description of the taste of the muffin: Sweet, Corn taste with a touch of lemon but with the texture of a lemon pound cake with grit.

Here it is as I have duplicated it in one sitting! 2 boxes of Jiffy corn muffin mix, prepare according to box directions, ADD 1/2 of a Duncan Hines Lemon Supreme cake mix with one more egg and 1/2 cup of water. Bake until lightly brown on top and springing back to touch (as in testing for doneness in a cake) 350 degrees. These will not disappoint you and are a welcome addition to any southern cooked meal. Enjoy