For Movie buffs..

A basket of goodies..

What to put in..

A punch card from the local Movie Rental Shop
A box of Microwave popcorn
Several boxes of candies and a six pack of soda..
You can even add a Video or DVD of a movie they enjoyed but haven't added to their collection.. and even two tickets to a local theater..

Wow Cathy you have some great ideas.

A Memory Jar.. and I would like to share it with you..

Every year around the holidays.. you place a specified Jar in a set location.. tell your family to write up a fav memory from the past year.. and sign and date it.. Keep all these in the jar.. year after year..

then.. on New Years Eve.. after dinner usually.. sit everyone together and read the memories.. which will surly bring in a Happy New Year.. full of Happy memories

As the tradition grows.. it is fun to look back on the past years.. Since you don't empty out the jar.. :)

Instructions:
You will need:

Small condiment cups
Red,Green or any christmas cellophane paper
Small red or green ribbon
Bird feed or oatmeal
scissors

1) Fill condiment cup with bird food or oatmeal

2) Cut cellophane paper big enough to wrap around condiment cup

3) Lay condiment cup on cellophane and pull paper up around cup,so it looks like a little basket.

4) Cut pieces of ribbon long enough to tie closed the paper.

5) Type out the following saying and affix to cup,Needs to be small yet big enough to read:

Magic Reindeer Food
We carry Santa to your house
every Christmas Eve
You leave him milk and cookies
But no one leaves us feed
Please sprinke this in your yard
before you go to bed
It will help us find your house
and we'll be warm and fed

This really works and the little ones love it.So do the big kids...

In my home.. we try to keep the commercial out of our holidays.. besides, I am usually on a very tight budget as it is.. This way.. I can give out gifts.. without feeling down cause I can't afford to go Christmas shopping.. alot of peeps get in sooo much debt.. and half the gifts anyway are baskets.. which cost very little to make to begin with..

Other ideas for baskets..

Coffee or Tea drinkers.. Select some fancy teas or coffees.. even throw in what you make from the recipes.. buy a coffee mug.. Unless you throw pottery.. (hehe) and throw in a few tea bisquits..

For someone who loves working puzzle books.. You can buy up several of them from the grocery store.. buy up a package of pens.. and even a dictionary for crosswords..

For the handy man..
get a bucket from (ice cream or peanut butter) and fill it with electrical tape, screws, or anything else he or she goes through..

For your little Artists.. paint brushes, coloring pencils, paper just to name a few..

Any type of hobby a friend or family member has you can build a basket for.. peeps pay way more then needed just for the convenience.. but, time it takes to put the baskets together is minimal.. slipping extra items in at the grocery store takes little time.. and putting the baskets together is minimal..

giving gifts from the heart is what matters most.. not what you spent!..

One year.. after my brother and father ended up touring the back roads and getting stuck.. we had to call out search and rescue on them.. I built up a survival kit for my fathers truck.. I pitched in a blanket I had in our hall closet.. I put in a flashlight, with some batteries, I put together a small first aid kit, as well as drinking water, peanut butter, granola bars, and several other things.. can't think of them at the moment.. I bought a plastic box from Walmart for like 5 dollars.. Paid out very little for this gift.. and it was my way of saying I cared.. I live in Wyoming.. and people often die in their cars if they aren't prepared in the winter.. I will get the link and add it in as to lists of recommended goods..

awwww

Okay, more infor on the car emergency kit..

here is a recommended list..

Battery powered radio and extra batteries
Flashlight and extra batteries
Blanket
Booster cables
Fire extinguisher (5 lb., A-B-C type)
First aid kit and manual
Bottled water and non-perishable high energy foods, such as granola bars, raisins and peanut butter.
Maps
Shovel
Tire repair kit and pump
Flares

Red Cross

the link is on the right hand column with all the little icons.. about half way down the scroll bar.. it says "Together We Prepare" :)

making a basket hehe..

They must have enjoyed the hints.. I see no conflicts.. hehe..

Anyone else have any ideas or recipes to share.. :)

I am still looking for the sherbert recipe made with sunkist orange soda. If you have it, I would really appreciate it if you would share it with me.

I would love to have a good light and fluffy divinity recipe.

start with a clear, sunny day with not much wind

This is the recipe my Mom has made for years.

3c sugar
1/2c light corn syrup
1/2c water
2 egg whites room tempurature
1tsp vanilla
2/3 c walnuts

place sugar, cornsyrup, and water in a heavy saucepan, cook and stir over medium heat untill sugar is dissolved. continue heating mixture without stirring untill it reaches the soft ball stage, 240 degress on a candy thermomater. meanwhile using an electric mixer beat egg whites untill stiff. pour half of syrup mixture into egg whites;beat while pouring. return remaning syrup to continue cooking untill it reaches the brittle stage,300 on thermametor. pour slowly into egg whites. continue beating mixture untill it reaches a non glossy stage when dropped with a spoon untill it holds soft peaks. if too stiff for mixer use a spoon for final beating. add vanilla and nuts pour into a buttered pan.
note; also yummy with raisins in it.

I grew up eating this at christmas and it melts in your mouth

Thank you so much! and thank your mom too! lol

You are quite welcome. Let me know how they turn out for you. Im making them this year for christmas.

MELOMACARONA - Traditional Greek Christmas cookies soaked in honey syrup.

INGREDIENTS (makes about 40 pieces)

400 ml olive oil
120 g unsalted butter (at room temperature)
250 ml beer
4 ml ground cinnamon
1 ml ground cloves
orange peel (use the grated peel of one orange)
200 g sugar
350 g finely ground semolina
600 g flour
2.5 ml baking soda
2.5 ml baking powder
5 ml salt
300 g sugar (for the syrup)
500 g honey
250 ml water
60 g chopped walnuts

PROCEDURE
(1) Put the olive oil, butter, beer, cinnamon, cloves, orange peel and sugar in a mixing bowl and beat until they are thoroughly blended.
(2) Sift about one cup of flour with the baking soda, baking powder and salt, and blend into the mixture.
(3) Add the semolina, a cup at a time, into the mixture.
(4) Add the enough of the remaining flour, a cup at a time, until you get a rather firm dough (you may need a bit more or less than the amount mentioned in the ingredients list). Use your hands to do the mixing, as an electric mixer will be useless after the first two or three cups of flour have been added.
(5) Roll the dough into cylinders, about 5 cm long and 2 -3 cm in diameter, flatten them with your hands, and place them on cookie sheets greased with a little olive oil. Bake at 175 deg. C for half a hour.
(6) Remove the cookies from the oven, and let them cool for about half an hour.
(7) Make the syrup: mix the sugar, honey and water, and bring them to a boil. Cook on low heat for three minutes and skim off the foam that forms on top.
(8) Pour the hot syrup over the cookies, sprinkle them with the chopped walnuts and let them soak overnight.

We eat this all year round at home but traditionally on Christmas Eve every household in Greece bakes a Christopsomo or "Christ bread". The loaf is often decorated with engravings on the crust that represent aspects of the family's life and profession. A loaf from a fishing family might have a picture of a fish on it, for example. Here is the recipe for the Christopsomo.

1 package active dry yeast
1/4 cup warm water
1/3 cup sugar
1 tsp ground cardamom seeds (seeds removed from the exterior husk) [OR crushed aniseed]
1/4 tsp salt
1 egg
1/4 cup milk
1 tsp salt
1/4 cup melted butter
1 1/2 cups whole wheat flour
1 cup all purpose flour
1/4 cup golden raisins
1/4 cup chopped walnuts

Grease an 8-inch circular cake pan.

Dissolve the yeast in the warm water and allow to stand for a few minutes.

Meanwhile, combine the sugar, salt, egg, milk, cardamom and butter in a large bowl and mix well. Add the yeast mixture, both types of flour, raisins and the walnuts. Mix well. If the dough is too moist, add a little all purpose flour to make softer dough.

Turn the dough out onto a floured surface and knead by hand until it is smooth and elastic, about 5 minutes. Shape into a round loaf.

Place the dough into the cake pan, cover with a towel and allow to rise in a warm place until doubled in volume. Meanwhile, preheat the oven to 350.

When risen, bake the loaf for 35 to 40 minutes or until brown and it sounds hollow when tapped on the bottom.

Hmmmmmmmmmmmm! I'd love to try this bread!

How does cardamom seeds look like? Ive actually never heard of them.. if you descirbe them for me, i'll be able to find them, I hope ;o)

Cowboy Cookie Mix in a Jar
Prep Time: approx. 25 Minutes. Ready
in: approx. 25 Minutes. Makes 3 dozen (18 servings).


1 1/3 cups rolled oats
1/2 cup packed brown sugar
1/2 cup white sugar
1/2 cup chopped pecans
1 cup semisweet chocolate chips
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt


Directions
1 Layer the ingredients in a 1 quart jar in the order
given. Press each layer firmly in place before adding the
next layer.
2 Include a card with the following instructions: Cowboy
Cookie Mix in a Jar 1. Preheat oven to 350 degrees F (175
degrees C). Grease cookie sheets. 2. In a medium bowl, mix
together 1/2 cup melted butter or margarine, 1 egg, and 1
teaspoon of vanilla. Stir in the entire contents of the jar.
You may need to use your hands to finish mixing. Shape
into walnut sized balls. Place 2 inches apart on prepared
cookie sheets. 3. Bake for 11 to 13 minutes in the
preheated oven. Transfer from cookie sheets to cool on wire racks.

Peanut Butter Cookie MiX
3/4 cup chopped salted peanuts
3/4 cup packed brown sugar
3/4 cup sugar
3/4 cup peanut butter chips
1-1/2 cups flour mixed with 1 teaspoon baking soda and 1/4 teaspoon salt

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.

Recipe to attach to jar:
Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1/2 cup creamy peanut butter, 1 egg slightly beaten and 1 teaspoon vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350º for 11 to 13 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 3 dozen.


Sand Art Brownies

Mix ingredients in a wide mouth quart size jar. Prep Time: approx. 20 Minutes. Ready in: approx. 20 Minutes. Makes 1 - 9x9 inch pan (12 servings).

5/8 cup all-purpose flour
3/4 teaspoon salt
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
2/3 cup packed brown sugar
2/3 cup white sugar
1/2 cup semisweet chocolate chips
1/2 cup vanilla baking chips
1/2 cup walnuts


Directions
1 Mix the 5/8 cup of flour with salt. In a clean, wide
mouth 1 quart or 1 liter jar, layer the ingredients in the
order given. Starting with the flour and salt mixture, and
ending with the walnuts.
2 Attach a decorative tag to the out side of the jar with
the following directions: Sand Art Brownies: 1. Preheat
oven to 350 degrees F (175 degrees C). Grease one 9x9 inch
square baking pan. 2. Pour the contents of the jar into a
large bowl, and mix well. 3. Stir in 1 teaspoon vanilla, 2/3
cup vegetable oil, and 3 eggs. Beat until just combined.
4. Pour the batter into the prepared pan, and bake in the
preheated oven for 25 to 30 minutes.

Sandcastle Brownie Mix
Prep Time: approx. 20 Minutes. Ready in: approx. 20 Minutes. Makes 2 dozen (24
servings).

1/3 cup chopped walnuts
1/2 cup semisweet chocolate chips
1/3 cup flaked coconut
2/3 cup brown sugar
3/4 cup white sugar
1/3 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour


Directions
1 In a 1 quart jar, layer the ingredients in the order
which they are listed. Be sure to pack down each layer
firmly as you go. Decorate the jar and attach a tag with the
following instructions:
2 To prepare Brownies, preheat oven to 350 degrees F (175
degrees C). Grease an 8x8 inch pan.
3 In a medium bowl, combine 2 eggs, 2/3 cup of vegetable
oil and 1 teaspoon of vanilla extract; mix well. Gradually
stir in the contents of the jar until everything is well
blended. Spread evenly into the prepared pan.
4 Bake for 30 minutes in the preheated oven, or until a
toothpick inserted into the middle comes out clean.



Peanut Butter Cup Cookies in a Jar

Makes 2 1/2 dozen (12 servings).

3/4 cup white sugar 1/2 cup packed brown sugar
1 3/4 cups all-purpose flour 1 teaspoon baking powder
1/2 teaspoon baking soda 8 peanut butter cups, cut into 1/2 inch pieces

Directions
1 Mix together the flour, baking powder and baking soda. Set aside.
2 Layer ingredients in order given in a 1 quart ''wide mouth'' canning jar. Press each layer firmly in place. It
will be a tight fit. Add chopped peanut butter cups last.
3 Attach these directions to Jar:

Reese's Peanut Butter Cup Cookies
1. Remove peanut butter cups from jar. Set aside.
2. Empty remaining cookie mix into large mixing bowl. Use your hands to throughly blend mix.
3. Add 1/2 cup butter or margarine, softened at room temperature.
Add in 1 egg, slightly beaten, and 1 teaspoon vanilla.
4. Mix until competely blended. You will need to finish mixing with your hands.
5. Mix in peanut butter cups.
6. Shape into walnut sized balls. Place 2 inches apart on greased cookie sheets.
7. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until edges are lightly browned. Cool 5 minutes on
baking sheet. Remove cookies to racks to finish cooling. Makes 2 1/2 dozen cookies.


Chunky Chocolate Cookies in a jar

Makes 2.5 dozen (15 servings).
3/4 cup packed brown sugar 1/2 cup white sugar
1/4 cup unsweetened cocoa powder 1/2 cup chopped pecans
1 cup jumbo chocolate chips 1 3/4 cups all-purpose flour
1 teaspoon baking soda 1 teaspoon baking powder
1/4 teaspoon salt

Directions
1 Mix together the flour, baking soda and baking powder
and salt. Set aside.
2 Layer ingredients in order in a 1 quart wide mouth
canning jar. Make sure you pack all down firmly before adding
the flour mixture - it will be a tight fit. NOTE: Wipe
down the inside of the jar after you add the cocoa powder.
3 Instructions to attach to jar:
Chunky Chocolate Cookies
1. Empty jar of cookie mix into a large mixing bowl. Use your hands to thoroughly blend mix.
2. Add 3/4 cup butter or margarine softened at room temp. Add 1 egg, slightly beaten, and 1 teaspoon vanilla.
3. Mix until completely blended. The dough is sticky. you will need to finish mixing with your hands.
4. Shape into walnut size balls and place 2 inches apart on parchment lined baking sheets.
5. Bake at 350 degrees F (175 degrees C) for 11 to 13 minutes Cool 5 minutes on baking sheet.
Remove to racks to finish cooling. Makes 3 dozen cookies.


Gourmet Cookie Mix in a Jar


This cookie-in-a-jar mix makes a wonderful gift, but it is so scrumptious, you will want to keep it for yourself!


1 cup all-purpose flour 1/2 c white sugar
1/2 tsp. baking powder 1/2 c brown sugar
1/2 tsp. baking soda 1/2 c chopped nuts, your choice
1-1/4 c rolled oats 1/2 c chocolate chips
1 (5.5 ounce) milk chocolate bar

With wire whisk, mix flour, baking powder, and baking soda. Pour into jar and pack down level with heavy object. Mix oatmeal in a blender.

Grate chocolate bar and mix into the oatmeal. Pack on top of flour in jar. Add white sugar and pack down. Add brown sugar and pack down.

Layer chopped nuts on top of brown sugar. Finish layering jar with chocolate chips until even with the top. Use scissors to cut a nine-inch-diameter circle from the fabric of your choice. Center fabric circle over lid and secure with a band. Tie on a raffia or ribbon bow to cover the band.



Attach a card with the following directions:

~~~~Gourmet Cookies ~~~~

Preheat oven to 375. Spoon chocolate chips and nuts into small bowl, set aside. Spoon brown and white sugar into mixing bowl, add 1/2 cup margarine or butter, cream well. Add 1 egg and 1/2 teaspoon vanilla, mix well. Pour oatmeal and flour mixture from jar into bowl, mix thoroughly. Roll into walnut-sized balls, place on slightly greased cookie sheet two inches apart.

Bake for 8-10 minutes. Yield: 3 dozen

********
I found these recipes on McCormicks Message boards posted by Linda

These bars are the perfect addition to any holiday bake sale. And with chocolate in every bite, they are sure to become a holiday favorite.
Source:

Estimated Times:

Preparation - 10 min | Cooking - 18 min | Cooling Time - 30 min cooling | Yields - 16

Ingredients:

30 NESTLÉ BUTTERFINGER Jingles, unwrapped
2 cups all-purpose flour
2/3 cup NESTLÉ TOLL HOUSE Baking Cocoa
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
2/3 cup firmly packed light brown sugar
1/2 cup (1 stick) butter or margarine, softened
1 teaspoon vanilla extract
2 large eggs
2 tablespoons powdered sugar (optional)

Directions:

PREHEAT oven to 375° F.

COMBINE flour, cocoa, baking soda and salt in large bowl.
BEAT granulated sugar, brown sugar, butter and vanilla extract in large mixer bowl until combined. Beat in eggs. Gradually beat in flour mixture. Stir in Nestlé Jingles. Press into 9-inch-square baking pan.

BAKE for 18 to 20 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack. Cut into bars. Dust with powdered sugar before serving.

NOTE: Try substituting NESTLÉ CRUNCH Jingles

Cardamon
Ellataria cardamomum
Zingiberaceae
Cardamon is one of the most expensive spices in the world. This is because each individual fruit pod containing the desired seed spice must be harvested from its flower stalk by hand. Flower stalks must be carefully examined and re-examined as the fruit pods develop at different rates. Harvested while still green and firm, the pods are then dried and sold.

Cardamon is especially popular in Scandinavia, Saudi Arabia, and India. About 1000 years ago, the Vikings discovered cardamom in their explorations and conquests around the Mediterranean. They introduced this spice to Scandinavia where it is still used extensively in baking spiced cakes and breads. The beduin of Saudi Arabia, who bartered for necessary supplies in towns well-positioned along ancient trade routes, have used cardamon for centuries in preparing and serving coffee. Indian cooks, who enjoy being in the native country of cardamon, use this spice in curries, pilafs, and in milky desserts.

Cardamon is a member of the ginger family. As a carminative and a stimulant, it warms the body and helps relieve indigestion and gas.


also take a look here

http://www.spice-n-ez.com/individual.htm

Try health food shops.

PICE AR Y MAEN / WELSH CAKES
Recipe No. 1

8 ozs. flour
2 ozs. margarine
3 ozs. sugar
¼ teaspoonful mixed spice
1 egg
½ teaspoonful of baking-powder
2 ozs. lard
2 ozs. currants
Pinch of salt
A little milk

Rub fat into flour. Add dry ingredients, then egg and milk. Mix into a stiff paste - as stiff as for short pastry. Roll out, cut into rounds and bake on a griddle until golden brown - about 3 to 4 minutes each side.

The tricky bit is to stop Bumble scoffing them all while they're still warm (smothered in butter).

---------------------------------

Recipe No. 2

1 lb. plain flour
¾ lb. butter or margarine or mixed with lard
1 teaspoonful baking-powder
¼ lb. currants

Mix with sweet milk, roll out, cut into rounds and bake on a griddle. Sprinkle with sugar.

SWPER SCADAN / HERRINGS FOR SUPPER
1 lb. medium sized herrings
1 large cooking apple
1½ lb. potatoes
1 salt-spoonful made mustard
1 salt-spoonful made sage
1 large onion
½ oz. margarine
Pepper and salt to taste

Clean herrings, bone and divide into fillets. Spread the insides with the mustard, sprinkle with salt and pepper and roll up. Peel and slice potatoes and onion; peel, core and slice apple. Put half the potatoes into a greased pie-dish, add apples, then onion and the herring rolls. Sprinkle with the sage. Cover with remainder of apple and potatoes and seasoning and half fill the dish with boiling water. Put little nuts of margarine on top, cover, and bake in a moderate oven for an hour; remove cover and leave in the oven for another half hour.

Baked Alaska

Cake and ice cream dessert topped with meringue -- vary.Different ice cream flavors for your signature dish.
Prep Time: approx. 20 Minutes. Cook Time:
approx. 40 Minutes. Ready in: approx. 11 Hours . Makes 1 - 8 inch round Alaska (16 servings).
  
2 quarts vanilla ice cream, softened
1 (18.25 ounce) package white
   cake mix
1 egg
1/2 teaspoon almond extract
8 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup white sugar

Directions:

1) Line the bottom and sides of an 8-inch round mixing
   bowl or deep 8-inch square container with foil. Spread ice
   cream in container, packing firmly. Cover and freeze 8
   hours or until firm.

2) Preheat oven to 350 degrees F (175 degrees C). Grease
   and flour an 8x8 inch pan.

3) Prepare cake mix with egg and almond extract. Pour
   into prepared pan.

4) Bake in preheated oven according to package
   instructions, until center of cake springs back when lightly touched.

5) Beat egg whites with cream of tartar, salt and sugar
   until stiff peaks form.

6) Line a baking sheet with parchment or heavy brown
   paper. Place cake in center. Turn molded ice cream out onto
   cake. Quickly and prettily spread meringue over cake and
   ice cream, all the way to paper to seal. Return to
   freezer 2 hours.

7) Preheat oven to 425 degrees F (220 degrees C).

8) Bake the Alaska on the lowest shelf, 8 to 10 minutes,
   or until meringue is lightly browned. Serve at once.

Take 12 fine, full-grown months; see that these are thoroughly cleansed from all old memories of bitterness, hate, and jealousy.

Cut these months into 30 or 31 equal parts. (This batch will keep for one year. Do not attempt to make more than one batch at a time-many people spoil the entire lot in this way.)

Prepare one day at a time as follows:

Into each day,
put 12 parts of faith,
11 of patience,
10 of courage,
nine of work (some people omit this ingredient and spoil the flavor of the rest),
eight of hope,
seven of fidelity,
six of open-mindedness,
five of kindness,
four of rest
( leaving this out is like leaving the oil out of the salad-don't do it ),
three of prayer,
two of meditation,
one of well-selected resolution.

If you have no conscientious scruples,
add a teaspoonful of good spirits,
a dash of fun,
a pinch of folly,
a sprinkling of play,
a heaping cupful of good humor.

Pour love liberally into the whole, and mix with strength.
Cook thoroughly in a warming heat.

Garnish with a few smiles
a sprig of joy;
then serve with quietness,
unselfishness,
cheerfulness-A
Happy New Year is a certainty

This is great for a New Years Eve gathering or any cold
   winter night. It's excellent served with cornbread. Works
   best when prepared the night before, and then reheated the
   next day. Prep Time: approx. 10 Minutes. Cook Time: approx.
   35 Minutes. Ready in: approx. 45 Minutes. Makes 6
   servings.
   Printed from Allrecipes, Submitted by Brenda
1 pound diced bacon
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
1 (15.5 ounce) can black-eyed
   peas with liquid
1 (14.5 ounce) can beef consomme
1 (29 ounce) can diced tomatoes

Directions:

1) In a large pot over medium high heat, saute the bacon
   until crisp. Set aside the bacon and drain the fat,
   reserving about 4 tablespoons of the fat in the pot. Add the
   celery onion and green bell pepper to the pot and saute in
   the bacon fat for 10 minutes, or until tender.
2) Add the peas, consomme and stewed tomatoes and allow to
   heat through, about 15 more minutes. Top with crumbled
   bacon when serving.

Makes 4 servings.
   Printed from Allrecipes, Submitted by Janet Roetzel

Ingredients:
2 cups all-purpose flour
2 tablespoons Creole-style seasoning
1 tablespoon garlic powder
1 tablespoon ground cayenne pepper
1 teaspoon onion powder
1 teaspoon freshly ground
   black pepper
1 pound large shrimp, peeled
   and deveined with tails attached
4 cups oil for frying

BUFFALO SAUCE:

4 cloves garlic, minced
2 1/2 tablespoons butter
6 ounces hot pepper sauce
1 teaspoon ground cayenne pepper

Directions:

1) In a large resealable plastic bag, combine the flour,
   Creole-style seasoning, garlic powder, ground cayenne pepper, onion
   powder, and ground black pepper. Seal the bag and shake a few
   times to combine the ingredients well.
2) Rinse the shrimp under cold water and place them in the
   plastic bag with the flour mixture. Seal the bag and shake to
   coat all of the shrimp well with the flour mixture.
3) Place the coated shrimp on a cookie sheet and place in
   the refrigerator for 15 to 20 minutes. Save remaining
   flour mixture in the bag.
4) In a mixing bowl, whisk together garlic, butter hot
   sauce and cayenne pepper; set aside. In a pot, heat the oil
   to 375 degrees F (190 degrees C).
5) Remove shrimp from refrigerator and shake a second time
   in flour mixture.
6) Place the shrimp in hot oil and fry until pink, about 2
   to 3 minutes. Immediately coat with buffalo sauce.

  Printed from Allrecipes, Submitted by Faye

Ingredients:
4 skinless, boneless chicken
   breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream (optional)

Directions:

1) Preheat oven to 375 degrees F (190 degrees C)

2) Place chicken breasts in a lightly greased 9x13 inch
   baking dish. Sprinkle taco seasoning on both sides of chicken
   breasts, and pour salsa over all.

3) Bake at 375 degrees F (190 degrees C) for 25 to 35
   minutes, or until chicken is tender and juicy and its juices
   run clear.

4) Sprinkle chicken evenly with cheese, and continue
   baking for an additional 3 to 5 minutes, or until cheese is
   melted and bubbly. Top with sour cream if desired, and serve.
Makes 4 servings

Top Secret Recipes
version
by Todd Wilbur

The secret here is the addition of masa harina -- a corn flour

Ingredients:
1 tablespoon vegetable oil
1 lb. of chicken breast fillets (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin

Garnish
shredded cheddar cheese
crumbled corn tortilla chips
pico de gallo

1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.

2. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.

3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.

4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.

5. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.

6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

(http://www.topsecretrecipes.com)
Makes approx. 12 servings.

Pico de Gallo

2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt

If I have one word of caution it's to be very careful mincing that habanero. Use rubber gloves or avoid touching it at all. This is the hottest pepper in the world folks, so if you do touch it while mincing, and then proceed to touch a crucial and sensitive body part, you'll discover the big "mistaica" real fast.     


Habanero Honey Sauce

1 cup water
1 6-ounce can tomato paste
1/2 cup Worcestershire sauce
1/4 cup honey
1/4 cup molasses
1 teaspoon minced habanero pepper (1 pepper)
1 teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon dried minced onion
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1/8 teaspoon hickory smoke flavoring
1/3 cup white vinegar


Mango Ranch Dipping Sauce

1 8-ounce bottle Hidden Valley Ranch dressing
1/4 cup mango juice (Kern's is good)
1/2 jalapeno, minced
4 to 8 cups vegetable oil (as required by fryer)
10 chicken wings
salt
pepper

1. Prepare habanero honey sauce by combining all ingredients except the vinegar in a large saucepan. Bring mixture to a boil, then reduce heat and simmer sauce for 1 hour uncovered, or until sauce reduces to about half of its original volume and thickens. Remove sauce from heat, mix in 1/3 cup white vinegar and cover.

2. Make the mango ranch dipping sauce by combining the ingredients in a small bowl. Cover and chill sauce until needed.

3. In your deep fryer, bring 4 to 8 cups of vegetable oil (or whatever is required by your fryer) to 375 degrees.

4. Drop in the wings and fry for 8 to 12 minutes or until the wings become golden brown. Drain wings for a few minutes on paper towels. Sprinkle with salt and pepper.

5. Put wings in a large metal or glass bowl, add 1/2 cup of the habanero honey sauce and toss the wings until they are all well-coated. Serve with dipping sauce on the side.

(http://www.topsecretrecipes.com)

Makes 10 wings (plus sauce for 20 more).

Dip

2 tablespoons butter
1/4 cup minced celery
1/4 cup minced onion
1 teaspoon crushed red pepper flakes
2 cups heavy cream
1 1/2 cups sliced white mushrooms
1 cup blue crab
1 cup bay shrimp, cooked (smallest shrimp)
1/4 teaspoon salt
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
2 green onions, sliced

Bread

2 loaves Italian bread
1/2 cup butter, melted (1 stick)
1/2 teaspoon dried parsley flakes
1/4 teaspoon garlic powder

1. Melt 2 tablespoons of butter over low heat in a large saucepan. Add celery, onions and red pepper flakes and simmer slowly (sweat) the ingredients over low heat for 20 minutes. You don't want the ingredients to turn brown, rather you want them to cook slowly until the celery softens and the onions begin to turn translucent.

2. Add cream, mushrooms, crab, shrimp and salt to the pan. Turn the heat up a bit until the liquid begins to bubble, then bring the heat back down and let the mixture simmer for 20 minutes or until it reduces to about 1/2 the volume and becomes thick. Watch the saucepan carefully to make sure the mixture doesn't bubble over. In the meantime, crank your oven up to broil.

3. Prepare the bread by cutting the loaves into 1/2-inch thick slices. Combine the dried parsley flakes and garlic powder with a stick of melted butter in a small bowl. Brush some of this garlic butter on each side of each bread slice and toast the bread under the hot broiler for 1 to 2 minutes per side or until the bread is toasted to a light brown. 

4. When the dip has thickened pour it into an 8x8-inch casserole dish. Combine the shredded cheddar and jack cheese and sprinkle the cheese mixture over the dip. Broil the dip for 3 to 4 minutes or until the cheese is melted. Sprinkle sliced green onions over the top and serve hot with the garlic toast on the side, and some spoons or forks for spreading the dip onto the toast.

(http://www.topsecretrecipes.com)

Makes 6 to 8 servings.

Baked chicken breasts coated with garlic/butter 'sauce'
   and bread crumbs. Makes 4 servings.
   
1 1/2 pounds skinless,
   boneless chicken breast halves
1/4 cup butter
6 cloves crushed garlic
2 cups seasoned dry bread crumbs

Directions:

1 Preheat oven to 375 degrees F (190 degrees C).

2 In a small saucepan melt butter/margarine with garlic.
   Dip chicken pieces in butter/garlic sauce, letting extra
   drip off, then coat completely with bread crumbs.

3 Place coated chicken in a lightly greased 9x13 inch
   baking dish. Combine any leftover butter/garlic sauce with
   bread crumbs and spoon mixture over chicken pieces. Bake in
   the preheated oven for 45 minutes to 1 hour.

Gorilla Snot

1 shot of Irish Cream
1 shot of Port
Separate the ingredients into two shots.
Do not take these yourself!
This should be given to that special person that you don't like.
Have them take the irish cream first and tell them to hold in their mouth.
Then they can do the port shot.
Watch as the contents of their mouth solidify and curdle...

ewwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwww
Can't wait to try that one on someone!!!

EWWWW!!! EWWW!!!! EWWWWWWWW!!!!!

I love it!!!

Prawn Stir-fry
Prawns stir-fried with carrots, onion and beansprouts.

Ingredients
1 tbs. Oil
1 Green (bell) Pepper, chopped
2 medium Carrots, grated
1 medium Onion. grated
15 oz/375 g canned Bean sprouts, drained
8 oz/225 g peeled Prawns (shrimps), fully defrosted if frozen
Soy sauce
freshly ground Black Pepper
Method
Heat the oil in a wok or non-stick frying pan (skillet). Add all the ingredients. Toss them at regular intervals to avoid burning. Keep cooking until the prawns (shrimps) are cooked through
Serve, immediately, with boiled rice and extra soy sauce.

Ingredients

For 10 eggs:
10 hard boiled eggs, split in half, their yolks removed and their tips cut off so that they stand straight on the tray or serving dish;
Two level teaspoons of curry paste;
A little grated fresh onion;
2 or 3 heaping tablespoons of mayonnaise, bought or homemade (sorry not to be more precise, but it all depends on the size of the eggs);
Salt and white pepper;
A teaspoon or so of lemon juice;
A dash of cayenne powder or Tabasco Sauce;
A little water.
Method

Prepare the egg whites and stand them in the serving dish. Mash the yolks together with the curry paste and grated onion. Season them well with salt, white pepper and the cayenne. Add enough mayonnaise to make a stiffish mixture, then lighten it slightly by adding the lemon juice and a very little cold water. Then, either pipe the mixture into the egg whites, or spoon it in. Garnish with either parsley or paprika.

Pancakes Galore



Everyone loves pancakes. They are great comfort food and really lend themselves to lots of different dishes. With sweet or savoury fillings or just on their own the old fashioned lemon and sugar way, pancakes make a great family meal.
I find it handy to make a stack of them in advance (they freeze very well if layered with greaseproof paper) and then just prepare a quick filling when time is short. Try to keep a good non-stick pan just for pancake and omelette cooking and the result should be a really fine French crêpe.

Enjoy!





Pancakes

Oh pancakes, oh pancakes
With strawberries on top
Sprinkled with sugar
I love you lots.
Spinning in the air like a flying top
I love to see you plip and plop.
I love you with syrup
I love you with honey
I love you so much, oh please give me more yummy

A traditional American recipe.


Ingredients: makes about 16 pancakes

4 oz / 100g buckwheat flour
4 oz / 100g rice flour
1 oz / 25g granulated sugar
½ tsp / 2g bicarbonate of soda
¼ tsp / 1g salt
1 oz / 25g margarine
2 eggs
½ pint / 300ml milk or water




Instructions:


Mix all the dry ingredients together, then beat in the eggs and fat. Gradually add the milk while mixing until the mixture flows slowly. Leave to stand for half an hour.

Beat in a little more milk if this is needed for a thin dropping consistency.


Cooking:

Heat a strong frying pan with enough oil to coat the bottom but no more. The oil should not be hot enough to smoke.

Pour enough of the batter into the pan to cover the bottom when spread thinly with a spatula. Turn when bubbles break on the surface and cook until light brown on both sides. This is not as easy as it sounds because the batter is brown to start with. If you are not sure turn the pancakes several times.


Serving:

Serve hot with honey or maple syrup.

These freeze well, toast under a grill before using and serve hot. Take care not to overheat when reheating with a microwave.

Ingredients: for four large pancakes

2 eggs
½ pint / 275ml milk
4 oz / 100g sweet chestnut flour
4 oz / 100g gluten-free flour mix
pinch salt to taste
½ tsp / 2g bicarbonate of soda
2 tablespoons olive oil
½ oz / 5g sugar





Instructions:


Mix all the dry ingredients

Beat in the two eggs and the oil and then beat in milk until the mixture flows slowly.


Cooking:


Cook on an iron griddle in the traditional way or heat a strong frying pan with enough oil to coat the bottom but no more. The oil should not be hot enough to smoke.

Drop spoonfuls of the mixture into the pan. After a few moments turn and flatten the pancakes slightly - they will rise again. Cook until both sides are light brown.


Serving:


Serve hot with butter and jam.

These freeze well but toast them under a grill before serving.

Variations

Use sweet chestnut purée (unsweetened), in place of sweet chestnut flour.

Ingredients: makes about 12 pancakes

1 large banana or 4 oz/100g grated apple
2 eggs
9 fl oz / 275ml milk or water
8 oz / 225g gluten-free flour mix
2 oz / 50g granulated sugar
pinch salt to taste
½ tsp / 2g bicarbonate of soda
¼ tsp cream of tartar
1 oz / 25g dripping or lard or butter




Instructions:


Beat the banana / apple to a smooth pureé with the milk and egg. This is best done in a liquidiser.

Mix all the dry ingredients together and beat in the fat, then beat in the liquid mix.


Cooking:

Cook on an iron griddle in the traditional way or heat a strong frying pan with enough oil to coat the bottom but no more. The oil should not be hot enough to smoke.

Drop spoonfuls of the mixture into the pan. After a few moments turn.

Cook until both sides are light brown.


Serving:

Serve hot with butter and jam.


Variations:

Instead of beating in the whole eggs, separate the egg yolk and white. Beat the egg yolks into the mixture and beat the egg whites by themselves until stiff and then fold the egg whites into the batter.

Basic Pancake Batter

4oz/110g plain white flour
1 egg
0.75 pint / 425ml milk
1 tblsp melted butter
a little vegetable oil for cooking
Blend the first four ingredients together in a blender or by hand using an electric beater. Pour the mixture through a sieve into a jug or bowl and leave to rest in the fridge for 30minutes or so. Lightly brush the frying pan (8-10inch size) with a little oil and cook each pancake over a moderate heat. Use a ladle to pour enough batter to cover the base of the pan thinly and evenly. When the underside is golden brown, turn and cook underside similarly. Forget about the T.V. chef trick of flipping your crêpes in the air - you're more likely to carpet the kitchen floor than catch a crêpe. Make sure you lightly oil the pan between each batch.

This quantity will make 12-14 pancakes.

Variation: For the herb pancakes which look really colourful and taste extra delicious, just add 1tblsp of finely chopped fresh herbs to the basic batter. A mixture of parsley, chives and coriander or thyme would be good.

Rich Chocolate Pancakes

4oz/110g plain white flour
1oz/25g cocoa powder
1 level tblsp icing sugar
2 eggs
14fl.oz/400ml milk
1 tblsp melted butter
a little vegetable oil for cooking
The method of preparation and cooking of the chocolate pancakes is exactly the same as for the basic batter recipe. These are quite luxurious and lend themselves to all sorts of fillings. I give you two suggestions - both very easy to prepare. They make a pretty impressive dessert.

3 x Eggs, separated
3 tb Sour cream
1 x Peeled apple, finely chopped
3 tb Flour
1 ts Baking powder
1/2 ts Cinnamon

Separate eggs and add sour cream, apple, flour, baking powder and cinnamon to the yolks, stirring well. Beat egg whites until peaks form, and fold into yolk mixture. Cook on hot, lightly greased griddle until golden brown. Delicious served with a dollop of sour cream and maple syrup. Makes about 12.

2 Baking (russet) potatoes,
Peeled
4 tb Butter, melted
1 Shallot, minced
Salt and white pepper to
Taste
Dressed greens (recipe
Follows)
8 oz Smoked salmon, sliced very
Thin
Horseradish cream (recipe
Follows)

Preheat oven to 450 F. Cut potatoes into fine julienne (use mandolin or grater, using coarse setting, or use food processor) across the short end of the potatoes into about 2 inch-long pieces. In mixing bowl, combine potatoes with melted butter and shallots, and season with salt and pepper to taste.
Loosely place mixture into 8 nonstick muffin tins about 1/2-inch thick or spread onto nonstick cookie sheet in round shapes. Do not pack down. Bake until browned on bottoms, about 10 minutes. Turn over and bake until crispy. Reserve warm until ready

To serve, arrange small amount of Dressed Greens in center of each of 4 plates. Arrange slices of smoked salmon with potato pancakes around greens. Place dollop of Horseradish Cream at the base of each piece of salmon. Makes 4 servings.

DRESSED GREENS: Combine 1 tablespoon vinegar, 1 large shallot, peeled and finely minced, and 1 teaspoon Dijon style mustard and whisk together. Slowly whisk in 3 tablespoons extra-virgin olive oil. Season to taste. Toss 8 ounces of mixed greens, washed, dried and chilled, with dressing, thoroughly coating them.

HORSERADISH CREAM: Combine 8 ounces sour cream; 1 1/2 tablespoons chives, snipped small; 3 tablespoons minced red onions; 3 tablespoons fresh lemon juice; 5 tablespoons horseradish root, peeled and finely grated; and salt and white pepper to taste in mixing bowl, whisking together ulntil smooth. Allow to sit at least 1 hour before serving so flavor will develop

Superquinn bakers go flippin' crazy
a million times over
The Superquinn bakers' motto at the moment is 'Flip it up, throw it over and do it again…' as they make up to one million pancakes in the period up to Pancake Tuesday. Using some 250,000 eggs, 42 tonne of flour, 890 kg of butter and 5 tonne of sugar Superquinn is the only supermarket group in Ireland to prepare and cook pancakes freshly in-store. Bakers have been working flat out making pancakes on demand for customers in all 18 Superquinn shops.

The pancake tradition originated from Lenten times when the eating of dairy products was prohibited. Pancakes were made to use up supplies of milk, eggs and butter. Pancake Tuesday is also known as Shrove Tuesday as it was the day when the priest 'shrove' his parishioners of their sins so that they could enter the fasting season, Lent, with a clear conscience. Even the church bells that rang early on Shrove Tuesday morning summoning everyone to confession and to be "shriven" became known as Pancake Bells. The bell ringing also reminded all to use up the "forbidden foods" before Lent.

Pancake Tuesday is celebrated around the world. New Orleans has Mardi Gras, which literally translates as 'Fat Tuesday', and Brazil have Carnival from the Latin for "farewell to the flesh". While New Orleans throws its most famous party of the year and Brazilians samba in the streets of Rio, the Irish celebrate by eating pancakes.

I didn't know that Jason thanks. Interesting to see how others celebrate the day.

1 tb Butter
4 Eggs
4 tb Milk
3 Slices of bacon cooked and
Crumbled

Put butter in 9 inch pie plate. Microwave on high 30 seconds until melted. Beat eggs and milk and pour into pie plate. Sprinkle bacon on top and cover with waxed paper. Microwave on high 4 minutes stirring once during cooking. Cover and let stand 1 to 2 minutes. Fold in half

Ingredients:       

2 cups sweetened condensed milk
6 egg yolks
2/3 cup key lime juice
1 graham cracker pie shell

Mango Sauce
2 11.5-ounce cans Kern's mango juice

Raspberry Sauce
1 1/2 cups water
2 cups frozen raspberries
1/2 cup granulated sugar

Garnish
canned whipped cream
4 thin lime slices, halved

1. Pre-heat oven to 325 degrees.

2. Use an electric mixer on medium speed to combine sweetened condensed milk, egg yolks, and lime juice. Mix just until ingredients are well-combined. 

3. Pour filling into graham pie shell and bake on middle rack for 20 minutes or until filling jiggles only slightly when shaken. Cool. Cover pie and chill in refrigerator for a couple hours before serving.

4. Make mango sauce by bringing two cans of Kern's mango juice to a boil in a medium saucepan over medium heat. Reduce heat and simmer for 30 minutes or until sauce thickens. Cover and chill.

5. Make raspberry sauce by combining water and raspberries in a medium saucepan over medium heat. Bring to a boil then reduce heat and simmer raspberries for 10 minutes. Use a potato masher or a large spoon to crush the raspberries as they boil. Strain raspberry seeds from water, then put the liquid back into the saucepan and add the sugar. Bring mixture back to a boil, reduce heat and simmer for 15 to 20 minutes or until the sauce thickens. Cover and cool sauce until you are ready to serve the pie.

6. Prepare dessert by dribbling some mango sauce and some raspberry sauce onto a small plate (you can use spoons or squirt bottles for this). Place a slice of pie onto the sauce, add a dollop of whipped cream to the top of the pie slice with one half of a thin lime slice on top of the whipped cream. (http://www.topsecretrecipes.com)

Makes 8 servings.

Serve with rice and crusty
   bread. Prep Time: approx. 10 Minutes. Cook Time: approx. 30
   Minutes. Ready in: approx. 45 Minutes. Makes 4 servings.

1 cup butter
2 tablespoons all-purpose flour
2 onions, minced
1 green bell pepper, diced
3 cloves garlic, diced
16 ounces cleaned crawfish tails
1 teaspoon ground cumin
1/8 teaspoon Worcestershire sauce
1/8 teaspoon hot sauce
salt and pepper to taste

Directions

1 In a stock pot, melt butter over medium heat. When
   butter is bubbling, add flour to make a roux, stirring
   constantly to prevent or remove any lumps. Cook the roux for 5
   minutes. Do not brown.

2 Stir in onions and bell peppers; saute 10 minutes, or
   until onions are translucent. Add garlic, and saute for 3
   minutes. Stir in crawfish tails. Slowly pour in enough water to
   reach a little thicker than soup-like consistency. Season
   with cumin, Worcestershire sauce, hot sauce, and salt and
   pepper. Reduce heat, and simmer for 10 minutes

Have you tried this? How hot is it?