you will know

I saw this and thought, “What a perfect Christmas post.”
Stuart Shepherd is a good looking and compassionate man but sorry ladies, he’s married.
This will probably be my last post until after Christmas so I’ll wish all of you a day of blessings, good cheer and the surroundings of family.
Christmas Eve may briefly call me back to the blog.
We’ll see . . .
Don’t forget to make the French Toast Casserole
for Christmas morning breakfast. Awesome.
If you don’t make it, you’re missing out on some very serious and delicious calories. (Yoiks!)
Merry Christmas!

paz, folks . . .

~m

Pamela’s Dirty Snowballs

I can’t say enough about these little rascals.
You just can’t stop eating them.
And I’m sure you don’t believe me.
So make a batch and let me know.
These bastards are way worse than a bag of Lay’s Potato Chips in terms of compulsive “eatability”.

1/4 pound butter (none of that “can’t believe it’s not butter” shit ~m)
1 package chopped dates
(buy decent chopped dates in plastic containers, like the ones they sell at the deli. Not sure how much is in a package or plastic container, but I usually just use one container or box. Make sure you get the chopped dates, not the whole dates, and if they have sugar on them that’s alright.)
1 egg beaten

3/4 cup sugar

1 teaspoon vanilla

2 cups Rice Krispies

1 cup chopped walnuts

2 bags coconut
(I usually double this recipe when I make themgood advice, ~m)

Put first five ingredients in a large pot on the stove (spaghetti pot), melt and bring to a low boil.
You should stay close and stir quite often so it won’t burn.
Once it is all melted and it comes to a low boil (it will take awhile, you will see the mixture start to bubble), you can turn off the heat and move the pot to a pot holder or another burner and add the Rice Krispies and nuts and stir until it is combined.
You then lay out wax paper and cover it with shredded coconut.
You want the mixture to still be warm so the coconut sticks to the ball.
(God, I love this recipe ~m)
Roll them into balls about the size of meatballs.
You can actually make them as big or small as you like.
(I usually use rubber gloves when I make them because it seems easier to me because the mixture is so sticky, but you don’t have to be.)
Roll the balls in the coconut and push the coconut onto the ball.
Sometimes this is frustrating because it seems like the coconut is not sticking so well, but you can always sprinkle the leftover coconut on top of the snowballs when you are finished making them.
You can either put them on a plate or in a container and sprinkle the remainder of the coconut on top.
Put them in Christmas tins and sprinkle the leftover coconut on top.
They are not hard to make, just very messy.
Enjoy, folks.
Merry Christmas!

~p

Ginny’s Beef Stew

You asked for it.
I delivered.
Mom lives on.

Ingredients:

2-2 1/2 lbs. Chuck (for stew, lean)
2 – jars (or cans) of Onions, plus the juice
2 – jars (or cans) of Carrots, plus the juice
2-3 lbs. Potatoes, skinned, cubed and microwaved for 7-9 minutes
2- cans of tomato soup
1- can of Beef Consomme
opt. tarragon, Worcestershire sauce, ground clove, basil (my touch)

Saute beef in butter until brown.
Add onions, carrots, water (or beef consomme) to cover beef. (don’t worry about adding too much liquid, it cooks off)
Simmer all for 1 – 1 1/2 hours.
Add potatoes and cook for 3/4 of an hour or until beef is tender (and potatoes!)
Add the tomato soup and heat through.
Serve with a nice, warm and crusty loaf of bread and a glass of aged Merlot and see a sliver of heaven. Nice.

~m

ps. any questions regarding the recipe, email me.
Enjoy.

Ginny's Beef Stew

You asked for it.
I delivered.
Mom lives on.

Ingredients:

2-2 1/2 lbs. Chuck (for stew, lean)
2 – jars (or cans) of Onions, plus the juice
2 – jars (or cans) of Carrots, plus the juice
2-3 lbs. Potatoes, skinned, cubed and microwaved for 7-9 minutes
2- cans of tomato soup
1- can of Beef Consomme
opt. tarragon, Worcestershire sauce, ground clove, basil (my touch)

Saute beef in butter until brown.
Add onions, carrots, water (or beef consomme) to cover beef. (don’t worry about adding too much liquid, it cooks off)
Simmer all for 1 – 1 1/2 hours.
Add potatoes and cook for 3/4 of an hour or until beef is tender (and potatoes!)
Add the tomato soup and heat through.
Serve with a nice, warm and crusty loaf of bread and a glass of aged Merlot and see a sliver of heaven. Nice.

~m

ps. any questions regarding the recipe, email me.
Enjoy.

Marinated ‘Shrooms

Thanksgiving is next Thursday.
If you like fungi, check out my own recipe.
3/4 cup vegetable oil
1/2 cup Cider vinegar
1 tsp salt
1 tsp sugar
basil leaves
peppercorns
crushed red pepper flake
1 clove of garlic, crushed
2-3 bay leaves
Heat all to a boil and simmer 1o mins
Add 1 lb to 1 1/2 lbs cleaned, sliced mushrooms
Simmer for 3-5 minutes.
Cool and serve.
These ‘shrooms rule.

~m

Marinated 'Shrooms

Thanksgiving is next Thursday.
If you like fungi, check out my own recipe.
3/4 cup vegetable oil
1/2 cup Cider vinegar
1 tsp salt
1 tsp sugar
basil leaves
peppercorns
crushed red pepper flake
1 clove of garlic, crushed
2-3 bay leaves
Heat all to a boil and simmer 1o mins
Add 1 lb to 1 1/2 lbs cleaned, sliced mushrooms
Simmer for 3-5 minutes.
Cool and serve.
These ‘shrooms rule.

~m