" YOUR SO CHEEEESY MAC "!!...

1  (8)oz. package MACARONI
1/2 cup BUTTER
1/2 cup FLOUR
2 cups MILK
2 cups CREAM
1/2 tsp. salt
FRESH GROUND PEPPER TO TASTE
3cups SHREDDED SHARP CHEDDER CHEESE
3 EGGS ( BEATEN )
1 cup BREAD CRUMBS



PREHEAT OVEN 400'
COOK AND DRAIN MAC ACCORDING TO PACKAGE. ( SET ASIDE )
IN A LG. SAUCEPAN MELT BUTTER
ADD FLOUR, SALT, PEPPER WHISK TOGETHER UNTIL BLENDED
ADD MILK,  CREAM AND EGGS, STIRRING CONSTANTLY
.
BRING TO A BOIL, BOIL 2 MIN STIRRING CONSTANTLY
REDUCE HEAT COOK 2MIN. STIRRING CONSTANTLY
ADD CHEESE A LITTLE AT A TIME AND SIMMER AN ADDITIONAL 5 MIN.
UNTIL WELL MELTED. ADD MAC  AND TOSS LIGHTLY TIL WELL COATED.
TRANSFER TO WELL BUTTERED BAKING DISH. SPRINKLE  WITH BREAD CRUMBS .
BAKE UNTIL GOLDEN BROWN.  ABOUT 20MIN.

CURRY UP WITH THEM WINGS

DON'T WEAR ANYTHING.... .. OR HAVE PLENTY OF NAPKINS....



4Qt. SLOW COOKER
4Lb. CHICKEN WING DRUMMETTES
1/2 cup  SOY SAUCE
1/2 cup  HONEY
1/4 cup  BUTTER
3 tbsp.  FRESH LIME JUICY
2 tbsp. RED CURRY PASTE
1/4 cup FRESH CILANTRO
1/4 cup CHOPPED ROASTED CASHEWS ( optional )


SPRAY SLOW COOKER WITH COOKING SPRAY.   SET OVEN CONTROL TO BROIL. SPRAY BROIL PAN WITH COOKING SPRAY.  PLACE HALF THE DRUMETTES ON BROIL PAN.  BROIL 3IN. FROM HEAT FOR 20MIN.  TURNING AFTER 12 MIN. OR UNTIL LIGHTLY BROWNED.  PLACE  THEM IN SLOW COOKER AND REPEAT WITH REMAINDER OF DRUMETTES . IN A MEDIUM  BOWL, MIX SOY SAUCE , HONEY, BUTTER, LIME JUICE, RED CURRY PASTE. POUR SAUCE OVER DRUMETTES IN SLOW COOKER TOSSING LIGHTLY TO COAT WELL.  COVER AND COOK ON LOW HEAT FOR 4 HR.  REMOVE FROM SLOWCOOKER AND SERVE ON PLATTER . SPRINKLE WITH CILANTRO AND CASHEWS.

YOU BETTER MAKE ENOUGH OR THEY WILL BE DISAPPOINTED!!!!! ENJOY THE GAME !!!!

SO YOUR HAVING A NEW YEARS EVE PARTY!!! YOU GOT YOURSELF A GOOD BARTENDER? YOU BETTER!!!!

START IN THE A.M. WITH THE BLOODY

EARLY EVENING WITH DIRTYTINI

PACE YOURSELF FOR BALL DROP

DRINK PLENTY OF WATER ALL NIGHT LONG., YOU'LL BE RUNNING TO THE POTTIE BUT YOU WON'T BE RUNNING TO GET SICK!!

HOW TO MAKE GREAT DRINKS!!!

Before anyone can be admitted to the bar, it is appropriate that he or she prepare to pass a bar exam. Here are the BAR  BASICS....


Always use sparkling clean glassware.
Always use fresh ice.
Always serve iced drinks well chilled - the colder the better..
Always measure accurately. Many drinks are spoiled by being too strong or too weak.
Superfine sugar dissolves more easily then granulated.
Stir clear drinks and all liquor drinks.
Gently stir carbonated drinks.
Shake or blend drinks with fruit juices, powdered mixes, sugar, egg, cream, or other ingredients difficult to mix.
Add garnishes for eye appeal.



A WELL STOCKED BAR SHOULD HAVE:

Blended Whiskey                                               Vermouth Dry ( French ) and Sweet (Italian )
Bourbon                                                               Cocktail Sherry
Brandy                                                                 2 to 3 favorite liquors
Gin                                                                       Table Wines.. White, Rose, and Red
Light Rum                                                            Beer
Scotch                                                                  Soft drinks and juices for non drinking friends
Vodka

OTHER INGREDIENTS AND GARNISHES:
 Bitters
Superfine sugar
Prepared Mixes:
   Club soda, tonic water , gingerale, 7up, collins mix, cola.
Garnishes: Cherries, Olives, Orange Slices, cocktail onions.
.
MAKING YOUR PARTY A HIT IS ALWAYS IN THE ALCOHOL..... NOW GET OUT THERE AND HAVE A GREAT TIME..... AND A WORD TO THE WISE!!!!

TO AVOID A HANG OVER THE NEXT DAY... NEVER MIX YOUR WHITE LIQUORS WITH
 YOUR DARKS.  STAY AWAY FROM SUGARED MIXES LIKE COKE / PEPSI /7UP/ GINGERALE......IF YOU LIKE YOUR LIQUOR STRAIGHT, ALWAYS HAVE A WATER BACK.

                

HAPPY NEW YEAR.. DON'T DRINK AND DRIVE,,, ALWAYS REPORT DRUNK DRIVERS .. 911............................2   0   1   2

NOW THATS WHAT I'M TALKING ABOUT!!!

SWEET BREAD BRANDY PUDDING ..... ( THE OTHER KIND OF SWEET BREAD )

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           

8 cups   Mexican Sweet Bread Cubed  ( Day old and Dried Out Over Night ) 
4 eggs
2 cups milk
1/4 cup sugar
1/4 cup butter ( melted )
1/2 tsp. Vanilla Extract
1/2 tsp. Nutmeg
1 cup Raisins

COMBINE:
         In a 3qt. Crock Pot place dried bread cubes. In another bowl whisk together remaining ingredients. Add Raisins last once mixture is well blended. SLOWLY pour over bread cubes making sure to coat every cube. With a LARGE spoon stir GENTLY...COVER AND COOK ON LOW FOR ABOUT 4HRS. OR UNTIL A KNIFE TEST PULLS OUT CLEAN.


BRANDY SAUCE:
          You should start this sauce before the Pudding is done. You are going to pour some over it and let sit in Crock w/ lid on for 1hour after Knife Test.. 
 
1 cup sugar
1/2 cup butter ( 1 stick )
1 egg beaten
2 tsp. Pure Vanilla Extract
1/4 cup Brandy

    In a sauce pan combine all but Brandy. Bring to a rolling boil until sugar is well blended. No longer grainy. Add Brandy stirring well.  When you have done the knife test and pudding is done , take your knife and pierce about 6 times in order to allow sauce to soak in good.  Make sure to dribble some along the sides. This way it soaks to the bottom... Remainder should be poured over before serving.. You may want to double the Sauce Batch if you fall in love with it.. I SUGGEST THEREFORE YOU USE YOUR FAVORITE BRANDY!!

GRANDMAS 'OLDIES BUT GOODIES' BANANA BREAD

2 cups sifted flour
2 tsp.baking soda
1 tsp.ground cinnamon
1/2 tsp.salt
1 tsp. ground nutmeg
1/2 cup shortening
1 cup sugar
2 eggs
1 tsp. vanilla
1 cup extra ripe bananas (Blacker the better)
 1/2 cup chopped pecans (optional)
1 tsp. flour
SIFT TOGETHER ALL DRY INGREDIENTS .
CREAM TOGETHER SHORTENING AND SUGAR. BLEND IN  EGGS AND VANILLA, MIX  WELL . NOW ADD DRY INGREDIENTS , ALTERNATING WITH BANANAS, MIXING WELL UNTIL BLENDED.                        
THE SECRET TO GREAT COOKING IS TO DO EVERYTHING OLD SCHOOL. FORGET THE FOOD PROCESSOR. LEARN TO PREPARE THE MEAL WITHOUT ONE... GO AHEAD GET YOUR HANDS DIRTY!!

IT'S BANANAS... B.A.N.A.N.A.S!

1 STICK OF BUTTER
1/2 CUP OF BROWN SUGAR
1/4 CUP DARK RUM
1/4 CUP BANANA LIQUEUR
2-4 BANANAS
VANILLA BEAN ICE CREAM

IN A LG. SKILLET MELT TOGETHER THE BUTTER,BROWN SUGAR,RUM & LIQUEUR. COOK WELL TO SLIGHTLY BUBBLING. TOSS IN THE SLICED BANANAS & COOK ON MED/HIGH HEAT UNTIL THE BANANAS ARE TENDER. DISH UP SOME ICE CREAM INTO 4 BOWLS. POUR THE BANANAS & SAUCE OVER THE BANANAS...* MAKE SURE YOU LET THEM COOL FOR 5 MIN, BEFORE POURING THEM ON. OTHERWISE IT ENDS UP A HOT & STICKY & VERY YUMMY MESS!

MY BEAUTIFUL SISTER & MY BEAUTIFUL MIDDLE CHILD...

          RIP...YOUR BOTH WITH THE ANGELS NOW & YOU BETTER SAVE ME A SEAT!

MY OLDEST GRANDSON

                                          THE DIFFERENT SIDES OF DRAKE...

MY YOUNGEST DAUGHTER & I...

                                                             ~PEACE~

CHOKE ON THIS

4 LG. ARTICHOKES
2 TBLS. OLIVE OIL
PINCH OF SEA SALT
5 CUPS OF WATER
1 LG. LEMON

CHOKE DIP...
2 TBLS. LIGHT MAYONNAISE
PINCH OF LEMON PEPPER
1 TBLS HOT SAUCE (i like some spice)
1 LEMON WEDGE

IN A LARGE POT COMBINE THE WATER, PINCH OF SEA SALT, AND OLIVE OIL. BRING TO A BOIL. AFTER YOU'VE RINSED THE ARTICHOKES THOROUGHLY PLACE THEM IN THE BOILING WATER AND LOWER THE HEAT TO MED. COVER AND LET BOIL FOR 45 MIN. OCCASIONALLY SQUEEZING SOME LEMON DIRECTLY ON THE CHOKES. AFTER 45 MIN. REMOVE YOUR CHOKES AND DRAIN WELL. CUT THEM IN HALVES AND IN A LG. PAN ADD SOME OLIVE OIL AND ON MED/HIGH HEAT GRILL CHOKES W/ THE CUT SIDE DOWN FIRST FOR 15 MIN. THEN GRILL OTHER SIDE FOR MAYBE 7 MIN.  REMOVE YOUR CHOKES FROM THE PAN AND SQUEEZE W/ LEMON.

FOR THE CHOKE DIP, JUST MASH UP YOUR ARTICHOKE HEARTS, ADD THE MAYO, AND LEMON PEPPER, MIX WELL... (no lumps). ADD DESIRED AMOUNT OF HOT SAUCE TO TASTE. SQUEEZE SOME LEMON, AND MIX AGAIN. SERVE IN SIDE DISH ALONG W/ LEMON WEDGE...ENJOY! 

MY OLDEST GRANDDAUGHTER

                                                                            BLU.

LEGACY...

MY YOUNGEST GRANDDAUGHTER & YOUNGEST GRANDSON, TELL ME THIS PHOTO DOESN'T MELT YOUR HEART!

3 GENERATIONS OF WOMEN...

                                                            HEAR US ROAR!

'WHERES THE BEEF'... BARLEY VEGGIE SOUP

 1-2 LBS. CHUCK (BONELESS) CUBED
8 CARROTS (2 CUPS) CHOPPED LG.
8 CELERY STALKS (2 CUPS) CHOPPED LG.
2 14 1/2 oz DICED TOMATOES 
2 CANS CHICKEN BROTH
1 BOX OF LIPTON ONION SOUP ( 2 pkg.)
1 CUP MED. PEARL BARLEY
2 CUPS OF WATER
2 TBSP OIL

( SPICES )
1 TSP EACH..
 THYME
MARJORAM
NUTMEG
SAGE
SWEET BASIL
CUMIN
GARLIC POWDER
GROUND RED PEPPER                                                                                                                                    

I N A 5-6 QT SLOW COOKER, BROWN CUBED BEEF W/ THE OIL, SOUP MIX, AND ALL THE SPICES, AND THEN SIMMER ON HIGH FOR 20-30 MIN. THE MEAT SHOULD HAVE A NICE COATING . NOW PUT COOKER ON MED HEAT AND ADD THE TOMATOES,CELERY, CARROTS, WATER, AND BROTH. DO NOT STIR FOR ABOUT 5 MIN. NOW W/ A WOODEN SPOON DRAG ON BOTTOM OF CROCK ONCE TO STIR MEAT MIXTURE IN. NOW POUR THE BARLEY IN THE CENTER OF THE MIXTURE / AND TURN THE COOKER DOWN TO LOW, LET SIMMER  FOR 4-6 HRS.                                                                                                                                                            

EAT LEAN... STAY MEAN

                                                      MY OLDEST DAUGHTER!

CHRISTMAS TIME SANTA BARBARA PIER

                                                                MY LOVE!

~HAPPY HOLIDAY'S~

MASH U NOT

6 MEDIUM RUSSET POTATOES
1/2 CUP COFFEE MATE
1CUP SOUR CREAM
1/4 CUP BUTTER (add to water)
3/4 TEASPOON SALT
DASH OF PEPPER




PLACE POTATOES IN  WATER (cut into 1/4's) ADD THE BUTTER TO WATER AND BRING BACK TO A BOIL... BOIL FOR 20-25 MIN UNTIL POTATOES ARE TENDER. USING THE WATER. YOU JUST USED FOR BOILING MEASURE ENOUGH TO CREATE A PASTE .  ADD COFFEE MATE TO WATER AND SOUR CREAM MASH WELL (no lumps please) ADD BUTTER AND SALT AND PEPPER TO TASTE. MASH UNTIL LIGHT & FLUFFY.

BEET MY GOAT CHEESE SALAD

4 MEDIUM BEETS- SCRUBBED, TRIMMED & CUT INTO 1/2'S
1/3 CUP CHOPPED WALNUTS
3 TABLESPOONS MAPLE SYRUP
1/2 CUP FROZEN  ORANGE JUICE CONCENTRATE
1/4 CUP BALSAMIC VINEGAR
1/2 CUP EXTRA-VIRGIN OLIVE OIL
2 oz GOAT CHEESE

PLACE BEETS INTO SAUCEPAN, FILL W/ ENOUGH WATER TO COVER BEETS & BRING TO BOIL. AFTER A BOIL IS ACHIEVED CONTINUE COOKING FOR AN ADDITIONAL 20 to 30 MIN. OVER MED HEAT. DRAIN & THEN CUT BEETS IN TO CUBES. PLACE WALNUTS IN A SKILLET TO ROAST THEN STIR IN MAPLE SYRUP. REMOVE FROM HEAT & LET COOL. IN A LARGE SALAD BOWL ADD COOLED BEETS AND WALNUTS. CRUMBLE W/ GOAT CHEESE, AND DRIZZLE THE REMAINING MAPLE SYRUP ON TOP & MIX AND SERVE... ENJOY :))))))

"HOHO COCO CRANTINI"

1.5 oz VODKA                                                                                                      
2 oz CRANBERRY JUICE
2 oz COCO PURE
FROZEN CRANBERRIES
COARSE GREEN SUGAR CRYSTALS

COMBINE ALL INGREDENTS IN A SHAKER W/ CUBED ICE. RIM A MARTINI GLASS W/ COARSE GREEN SUGAR CRYSTALS (or green sanding sugar). PLACE FROZEN CRANBERRIES IN THE BOTTOM OF THE GLASS, AND STRAIN LIQUID INTO GLASS.

*TOP W/ A KISS OR A CANDY CANE & HAPPY HOLIDAYS

FRY ME UP CHICKEN

2 CUPS ALL PURPOSE FLOUR
2 TABLESPOONS SALT
2 TABLESPOONS PEPPER
1 TABLESPOON DRIED THYME
1 TABLESPOON DRIED TARRAGON
1 TABLESPOON GROUND GINGER
1 TABLESPOON GROUND MUSTARD
1 TEASPOON GARLIC SALT
1 TEASPOON DRIED OREGANO
2 EGGS
1/2 CUP MILK
1 BROILER/FRYER CHICKEN (2 1/2 to 3 1/2 POUNDS), CUT UP
OIL FOR FRYING


COMBINE THE FIRST 9 INGREDIENTS; STORE IN AIR-TIGHT CONTAINER. IN A SHALLOW BOWL, BEAT EGGS & MILK. PLACE  3/4 COATING MIX IN A LARGE RESEALABLE PLASTIC BAG. DIP CHICKEN INTO EGG MIXTURE, THEN ADD TO BAG, A FEW PIECES AT A TIME; SHAKE TO COAT. HEAT A 1/4 INCH OF OIL IN SKILLET OVER MED/HIGH HEAT. BROWN CHICKEN ON ALL SIDES; TRANSFER TO UN GREASED 15' BY 10' BY 1', BAKING PAN. BAKE UNCOVERED @ 350 FOR 45-55 MIN. OR UNTIL JUICE RUNS CLEAR.
YIELD: 2 1/2 CUPS OF COATING MIX ENOUGH TO DO 3 BATCHES OF CHICKEN @ 4-6 SERVINGS PER BATCH.