MARGARITA SLICES
1/2 cup butter (no substitutes)
1/2 cup granulated sugar
1/8 teaspoon baking soda
4 teaspoons tequila
2 teaspoons orange liqueur
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
3/4 cup finely chopped walnuts
lime peel
Few drops green food coloring
Green coarse decorating sugar
Beat butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and baking soda; beat till combined. Beat in tequila, liqueur, and vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour, walnuts, and lime peel with a wooden spoon. Stir in food coloring to make desired color.
Shape dough into a 6 inch long log. Roll log in coarse green sugar. Wrap in plastic wrap or waxed paper, and chill for 4 hours or till firm.
Cut dough into 1/4 inch slices; cut each slice in half crosswise. Place slices 1 inch apart on an ungreased cookie sheet. Bake in a 350 degree oven for 8 to 10 minutes or till edges are lightly browned. Transfer cookies to wire racks and cool. Makes about 48 cookies.
Monday, November 17, 2008
Friday, November 14, 2008
Turkey Ideas!
Preheat oven to 450 degrees. Make sure turkey is thoroughly thawed.
Thawing: l) Thaw turkey in refrigerator (l to 2 days for 4-12 lbs., 2 to 3 days for 12-20 lbs, 3 to 4 days for 20 to 24 lbs) 2) If you discover the day before that the turkey is not thoroughly thawed, put bagged turkey (don't remove the wrapper) in a clean sink, fill sink with cold water and thaw for 2 to 7 hours, changing water thoroughly every hour.
Preparing: Remove giblets from neck and interior and rinse out cavities (neck and body) as well as outside of bird. Pat dry. Lightly salt and pepper cavities and insert 1/4 cube of margarine or butter, cut into pieces, for extra flavor. Stuff the bird (basic stuffing from store fine but it helps if you add onion and celery that you have sautéed in margarine or butter to the stuffing for some extra flavor - use l/2 cup of each).
Use turkey lacers to seal the body cavity. Lightly oil exterior of the bird using a vegetable oil.
Place turkey in roasting pan, breast side up. Add l cup water, one onion (peeled and quartered) and one carrot (peeled and cut in fourths) to the pan for extra flavor. You may need to add water to the pan to keep the juices from burning - add about l cup at a time.
Cooking: Put bird in oven and immediately reduce heat to 325 degrees. This is the temperature you will use to cook the bird. Loosely cover the bird with foil. Prepare basting mixture. Baste the bird every twenty minutes to one-half hour. Shield wings with extra foil.
Basting mixtures:
Option l - melt a cube of butter in a small bowl, add salt and pepper (about one quarter tsp pepper and 1/2 tsp salt), and other flavorings to taste (some people add garlic powder, I often add tarragon or rosemary - about 1/2 teaspoon). Use a pastry or other brush to thoroughly cover bird body parts.
Option 2 - instead of butter, use chicken bouillon cube and water - about one cup.
Depending upon how large and juicy the bird is, you may need to make a double or even triple basting mixture recipe.
General rule on length of time bird should cook - about 20 minutes a pound if the bird is stuffed; l5 if it isn't. Check the manufacturer’s directions on the package. If the bird is not browning sufficiently, increase the heat to 425 degrees during the last hour. Remove the foil for the last hour or so of cooking to make sure the bird gets brown. You may need to wrap extra foil around the edges of the turkey (edge of the breast, wings, legs) to prevent over-browning and drying out - I always do.
When turkey is done, remove from oven. Turkey should "rest" about 20 minutes before carving to make slicing easier.
Some cautions: Don't stuff the bird the night before - raw poultry is susceptible to salmonella (food poisoning). To store a cooked turkey in the refrigerator, remove all stuffing and put that in a separate bowl, covering it with saran wrap. Seal turkey in foil to prevent drying out.
If you are not going to finish the leftovers in about three days, freeze any excess.
Gravy: I don't know if I can give decent directions, I just do it. Take about a half cup of flour and add about one quarter cup of hot water - stir until smooth (if there are lumps, pour mixture through strainer to get lumps out). Put about one cup of turkey drippings into a pan and add flour mixture. Stir until blended.
Add salt and pepper to taste (start with one-half teaspoon of salt and one-quarter teaspoon of pepper). I usually add about one-half to l teaspoon Kitchen Bouquet but this is optional.
Cook mixture over low flame to thicken. Add milk, about 1/4 cup at a time and continue stirring. If gravy is too thin, make up more of the flour mixture and add that gradually to the gravy until you have the desired texture. If the gravy is too thick, add more pan drippings or milk.
TURKEY GO-WITHS:
CANDIED YAMS
1 extra large can yams
Dash nutmeg
1/2 cup brown sugar
1/2 cube butter
1 teaspoon vanilla
milk
1/2 - 1 teaspoon cinnamon
1/2 cup chopped pecans
marshmallows
Heat yams, drain and pour into bowl. Add other ingredients (except milk) and beat. Slowly add milk, 1/4 cup at a time. Add pecans. Turn into greased casserole dish and top with marshmallows. If regular temperature, cook 10 minutes, covered in 350 degrees oven, then 5 min. uncovered. If refrigerated, cook 20 minutes, covered, then uncovered 5 - 10 minutes.
CORNBREAD STUFFING
1/2 lb pork links, cut fine
5 cups bread crumbs, l/2 white, 1/2 cornbread
1/4 cup butter
1/2 cup chopped onion
3/8 teaspoon salt
1 cup chopped celery
1/8 teaspoon pepper
1/2 chicken bouillon cube dissolved in 1/2 cup hot water 1/2 teaspoon tarragon
1/8 teaspoon nutmeg
2 eggs
1/2 teaspoon poultry seasoning
Cook celery and onion in butter in large fry pan until soft. Combine bouillon and water. Combine bread crumbs and cubes in large bowl, then add liquid and vegetables. Cook sausage in fry pan. Let cool until lukewarm. Add salt, pepper, eggs, sausage and other seasonings to drippings. Combine thoroughly. Add dripping mixture to crumb mixture and mix well. Yields 5-6 cups.
TURKEY ENCHILADAS
Filling:
3 cups cubed turkey
2 cups Monterey Jack, shredded
1 1/2 cups low fat cottage cheese
Oil to soften tortillas
2 dozen tortillas
Sauce:
1 large onion, chopped
1 clove garlic, minced
2 tablespoons oil
1 teaspoon oregano
2 8 oz cans tomato sauce
1 teaspoon oregano
1 teaspoon salt
Soften tortillas by frying briefly on each side in oil. Combine turkey, 1 1/2 cups Jack cheese and cottage cheese. Put 1/4 cup mixture on each tortilla, roll up tortilla over filling and place in 9x13x2" baking dish. Sauté chili, onion and garlic in oil. Add other ingredients (except remaining jack cheese) and simmer 5 minutes. Pour over enchiladas. Sprinkle cheese on top. Bake in 350 degree oven for 25 minutes.
Thawing: l) Thaw turkey in refrigerator (l to 2 days for 4-12 lbs., 2 to 3 days for 12-20 lbs, 3 to 4 days for 20 to 24 lbs) 2) If you discover the day before that the turkey is not thoroughly thawed, put bagged turkey (don't remove the wrapper) in a clean sink, fill sink with cold water and thaw for 2 to 7 hours, changing water thoroughly every hour.
Preparing: Remove giblets from neck and interior and rinse out cavities (neck and body) as well as outside of bird. Pat dry. Lightly salt and pepper cavities and insert 1/4 cube of margarine or butter, cut into pieces, for extra flavor. Stuff the bird (basic stuffing from store fine but it helps if you add onion and celery that you have sautéed in margarine or butter to the stuffing for some extra flavor - use l/2 cup of each).
Use turkey lacers to seal the body cavity. Lightly oil exterior of the bird using a vegetable oil.
Place turkey in roasting pan, breast side up. Add l cup water, one onion (peeled and quartered) and one carrot (peeled and cut in fourths) to the pan for extra flavor. You may need to add water to the pan to keep the juices from burning - add about l cup at a time.
Cooking: Put bird in oven and immediately reduce heat to 325 degrees. This is the temperature you will use to cook the bird. Loosely cover the bird with foil. Prepare basting mixture. Baste the bird every twenty minutes to one-half hour. Shield wings with extra foil.
Basting mixtures:
Option l - melt a cube of butter in a small bowl, add salt and pepper (about one quarter tsp pepper and 1/2 tsp salt), and other flavorings to taste (some people add garlic powder, I often add tarragon or rosemary - about 1/2 teaspoon). Use a pastry or other brush to thoroughly cover bird body parts.
Option 2 - instead of butter, use chicken bouillon cube and water - about one cup.
Depending upon how large and juicy the bird is, you may need to make a double or even triple basting mixture recipe.
General rule on length of time bird should cook - about 20 minutes a pound if the bird is stuffed; l5 if it isn't. Check the manufacturer’s directions on the package. If the bird is not browning sufficiently, increase the heat to 425 degrees during the last hour. Remove the foil for the last hour or so of cooking to make sure the bird gets brown. You may need to wrap extra foil around the edges of the turkey (edge of the breast, wings, legs) to prevent over-browning and drying out - I always do.
When turkey is done, remove from oven. Turkey should "rest" about 20 minutes before carving to make slicing easier.
Some cautions: Don't stuff the bird the night before - raw poultry is susceptible to salmonella (food poisoning). To store a cooked turkey in the refrigerator, remove all stuffing and put that in a separate bowl, covering it with saran wrap. Seal turkey in foil to prevent drying out.
If you are not going to finish the leftovers in about three days, freeze any excess.
Gravy: I don't know if I can give decent directions, I just do it. Take about a half cup of flour and add about one quarter cup of hot water - stir until smooth (if there are lumps, pour mixture through strainer to get lumps out). Put about one cup of turkey drippings into a pan and add flour mixture. Stir until blended.
Add salt and pepper to taste (start with one-half teaspoon of salt and one-quarter teaspoon of pepper). I usually add about one-half to l teaspoon Kitchen Bouquet but this is optional.
Cook mixture over low flame to thicken. Add milk, about 1/4 cup at a time and continue stirring. If gravy is too thin, make up more of the flour mixture and add that gradually to the gravy until you have the desired texture. If the gravy is too thick, add more pan drippings or milk.
TURKEY GO-WITHS:
CANDIED YAMS
1 extra large can yams
Dash nutmeg
1/2 cup brown sugar
1/2 cube butter
1 teaspoon vanilla
milk
1/2 - 1 teaspoon cinnamon
1/2 cup chopped pecans
marshmallows
Heat yams, drain and pour into bowl. Add other ingredients (except milk) and beat. Slowly add milk, 1/4 cup at a time. Add pecans. Turn into greased casserole dish and top with marshmallows. If regular temperature, cook 10 minutes, covered in 350 degrees oven, then 5 min. uncovered. If refrigerated, cook 20 minutes, covered, then uncovered 5 - 10 minutes.
CORNBREAD STUFFING
1/2 lb pork links, cut fine
5 cups bread crumbs, l/2 white, 1/2 cornbread
1/4 cup butter
1/2 cup chopped onion
3/8 teaspoon salt
1 cup chopped celery
1/8 teaspoon pepper
1/2 chicken bouillon cube dissolved in 1/2 cup hot water 1/2 teaspoon tarragon
1/8 teaspoon nutmeg
2 eggs
1/2 teaspoon poultry seasoning
Cook celery and onion in butter in large fry pan until soft. Combine bouillon and water. Combine bread crumbs and cubes in large bowl, then add liquid and vegetables. Cook sausage in fry pan. Let cool until lukewarm. Add salt, pepper, eggs, sausage and other seasonings to drippings. Combine thoroughly. Add dripping mixture to crumb mixture and mix well. Yields 5-6 cups.
TURKEY ENCHILADAS
Filling:
3 cups cubed turkey
2 cups Monterey Jack, shredded
1 1/2 cups low fat cottage cheese
Oil to soften tortillas
2 dozen tortillas
Sauce:
1 large onion, chopped
1 clove garlic, minced
2 tablespoons oil
1 teaspoon oregano
2 8 oz cans tomato sauce
1 teaspoon oregano
1 teaspoon salt
Soften tortillas by frying briefly on each side in oil. Combine turkey, 1 1/2 cups Jack cheese and cottage cheese. Put 1/4 cup mixture on each tortilla, roll up tortilla over filling and place in 9x13x2" baking dish. Sauté chili, onion and garlic in oil. Add other ingredients (except remaining jack cheese) and simmer 5 minutes. Pour over enchiladas. Sprinkle cheese on top. Bake in 350 degree oven for 25 minutes.
Thursday, November 13, 2008
Ah.....
Well, I am doing good except that I did not get ANY sleep last night. Between the dogs and Jeff getting up early to hunt, I think I totaled about 3 hours of light sleep. I got a new "job" where I am NOW the PR person for www.winningruns.com The pay is low, but a lot for what I am doing! :) Nice extra money for barrel racing! I love it! Finally all my chatting is getting me somewhere! There are hopes that one day I can do this PR job full time and work from home! It might happen and if they can find a way, it will. Basically, I run all the trivia for them where they do questions once a week on 3 sites and give away a BUNCH of training videos! So, I do that. Also, when I go to the races, I will be a scout for featured trainers. I get to hob knob with the big wigs and see if I can get them to come do a training video! I also will be in charge of giving away videos at the races as well as sporting the winning runs shirts. YAY for me! My title is actually "Promotional Manager"....I like it!
On another note, I have other good news, but I have been sworn to secrecy. So, all I can say is I ran my mind silly last night thinking about it! Once it is in play, you will hear about it! :) Gabe is doing good. He has been off due to rain. We needed the rain though. I will get to ride him today! I am sure he will be thrilled..NOT! We have a clinic next weekend (22nd) and will be going to Athens. Should help Gabe and I get some "finishing" work done. I have high hopes for Gabe! Well, gotta go!
On another note, I have other good news, but I have been sworn to secrecy. So, all I can say is I ran my mind silly last night thinking about it! Once it is in play, you will hear about it! :) Gabe is doing good. He has been off due to rain. We needed the rain though. I will get to ride him today! I am sure he will be thrilled..NOT! We have a clinic next weekend (22nd) and will be going to Athens. Should help Gabe and I get some "finishing" work done. I have high hopes for Gabe! Well, gotta go!
Monday, November 10, 2008
My Weekend!
Hey Folks! I had a very busy weekend of Barrel Racing!!! Lots to do, but I figured you guys would like an update! I landed 25th in the 6D which gets me a prize.....I like prizes!! LOL Wish i had won money, but that is OK! I will have the video up in a couple of weeks when I get it in the mail. Gabe got a little hung up in the dirt, so we were not as fast as we could have been. We ran again Saturday night in the jackpot races and ran a 17.2!!! We only ran a 17.759 in the open race Friday. So, in the Jackpot race, My jaw locked up leaving the alleyway, hurt like hell. Then after having an awesome first barrel, I hung my whole belt on the saddle horn......while trying to get "unhooked" I dropped my reins and went about 4 strides to the second barrel (he did good and stayed on track) before getting unhooked. As soon as I got near my barrel, I was able to grab my reins again and we dove into the 2nd barrel.....wrapped it! Well, I dropped my outside stirrup.........UGH!! Well, I decided to push on with out it and we did good on the third. Would have been better if I could have stepped out! Well, i never found my stirrup and pushed on the way home. Thank God he is smooth and has the hang of the closed alleyway!!! Anyhow, I was blown away at how nice his run was!!! We fell at the bottom of the 4D. No money but a way better run! Also, I was told that if I could get my shit together, I might have a 2D pony! Gabe agreed.....he said it was all me!! LOL
Thursday, November 6, 2008
YUMMY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
LASAGNA SWIRLS (VEGETARIAN LASAGNA)
8 uncooked lasagna noodles
2 cloves garlic
1 10 oz package frozen chopped spinach, thawed & moisture squeezed out
2 tablespoon salad oil
1 large. onion, chopped
1 15 oz. can tomato sauce
1 cup grated Parmesan cheese
1 teaspoon sugar
1 1/3 cups ricotta cheese
1/2 teaspoon each salt and pepper
1/2 teaspoon crumbled basil and oregano leaves
1/4 teaspoon ground nutmeg
Cook noodles; rinse with cold water and drain. Mix together spinach, 3/4 c. Parmesan (reserving 1/4 cup), ricotta, salt, 1/4 teaspoon pepper and nutmeg. Spread 1/3 cup cheese mixture along length of noodle. Roll up and stand on end in greased 7-8" casserole dish. Sauté garlic and onion in oil over medium heat until limp. Add rest of ingredients (except Parmesan cheese) and simmer uncovered for 5 minutes. Pour over noodles, cover and refrigerate if made ahead. Bake, covered, in 350 degree oven until rolls are heated through (30 minutes - 50 to 60 minutes if cold). Remove from oven and sprinkle with remaining 1/4 cup Parmesan.
Note: Dish can also be made as layered casserole. Increase noodles to 10.
8 uncooked lasagna noodles
2 cloves garlic
1 10 oz package frozen chopped spinach, thawed & moisture squeezed out
2 tablespoon salad oil
1 large. onion, chopped
1 15 oz. can tomato sauce
1 cup grated Parmesan cheese
1 teaspoon sugar
1 1/3 cups ricotta cheese
1/2 teaspoon each salt and pepper
1/2 teaspoon crumbled basil and oregano leaves
1/4 teaspoon ground nutmeg
Cook noodles; rinse with cold water and drain. Mix together spinach, 3/4 c. Parmesan (reserving 1/4 cup), ricotta, salt, 1/4 teaspoon pepper and nutmeg. Spread 1/3 cup cheese mixture along length of noodle. Roll up and stand on end in greased 7-8" casserole dish. Sauté garlic and onion in oil over medium heat until limp. Add rest of ingredients (except Parmesan cheese) and simmer uncovered for 5 minutes. Pour over noodles, cover and refrigerate if made ahead. Bake, covered, in 350 degree oven until rolls are heated through (30 minutes - 50 to 60 minutes if cold). Remove from oven and sprinkle with remaining 1/4 cup Parmesan.
Note: Dish can also be made as layered casserole. Increase noodles to 10.
Sunday, November 2, 2008
Vent
Back in March, we diecided to take MY tax refund and use it to put a weekend package in the trailer. Some say they are proud that we tackled this project....Tackle? NO. This was done by me and Mr Atwell. He is a Godsend. However, between me and Lisa, we did the screwing (of wood) of most everything. Jeff does not seem to be motivated whatsoever....He just came in and asked what to do with the mattress cause he wants to work on the nose. Um, I asked for a closet??????? WTF??? Oh and he scraped all the sealant off the roof. We have a leak............Been a leak for many years and he is JUST NOW sealing it....He would not let me do it...Again.....I would LOVE to rip the carpet out and put wood floor down. But that would cause a divorce. He just thinks or treats me like I am not capable of doing ANYTHING but cook and clean......NO..... I can do lots of things! However, if he shoots me down one more time, .....Anyhow, I am venting cause he wants to hunt and he still has not glued the trim on the doors.....so it can dry.....so he can hang them TODAY..... Oh and what about the closet rod??? OMG I think I will kill him in his sleep.....Now he is cussing cause the screws are striped out...
Saturday, November 1, 2008
Picture Time!
Want to See Some Pictures?
No, that is not me on Gabe, that is Brooke! She has been helping me and she wanted some pictures of herself to create a myspace page...LOL
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