The King’s Peach Cobbler
1 cup white sugar
1/2 cup butter, room temperature
1 cup self-rising flour
1 cup milk
1 (15 ounce) can peaches
Preheat oven to 350 degrees. In a one quart baking dish or 9 inch square pan, cream together sugar and butter. Mix in flour and milk until smooth. Pour peaches and their juice over the top. Bake 25 to 30 minutes in the preheated oven, until golden brown.
The Fighter’s Punch
one fifth of whiskey
1 qt of OJ
16 oz whiskey sour mix
48 oz of 7Up or Sprite
1 jar of cherries
1 small can of mandarin oranges
Mix whiskey, OJ, sour mix and 7UP. Freeze mix for 24 hours before serving, stirring every 8-12 hours. Make a mold (put in freezer to freeze mold) using cherry juice, 1 cup of 7Up, sliced mandarin oranges and a jar of cherries. Float the mold in the slush to help keep it cold!
True Shrimp and Grits
3/4 cup uncooked grits
6 ounces garlic flavored processed cheese, cubed
1 pinch cayenne pepper
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced
1 tomato, diced
2 pounds fresh shrimp, peeled and deveined
1/2 lemon, juiced
salt to taste
Cook grits according to package directions. Stir in cubed cheese and cayenne pepper. Keep warm over low heat. Heat butter and oil in a large skillet over medium-high heat. Saute garlic and tomato until tomato begins to soften. Stir in shrimp and lemon juice. Saute until shrimp are pink. Season with salt to taste. Spread warm grits on a serving platter and pour shrimp mixture on top.
Toy Story 3 topping pizza
4 flour tortillas
Jar of pizza sauce
your favorite meat – pepperoni, italian sausage, bacon, canadian bacon etc.
Place tortillas on greased baking sheet. Spread with pizza sauce, sprinkle cheese and topped with cooked meat. Bake at 350 degrees until cheese is melted and bubbly! Cut into wedges once the pizza has cooled for a few minutes.
1 quart oil for deep frying
2 (8 ounce) packages cream cheese, softened
1 (12 ounce) package imitation crabmeat
2 tablespoons soy sauce
2 teaspoons seasame oil
1 tablespoon minced garlic
3 tablespoons Worcestershire sauce
1 bunch green onions, finely chopped
1 (14 ounce) package wonton wrappers
2 egg whites
Heat oil in a large, heavy saucepan to 375 degrees. In a medium bowl, mix together cream cheese, imitation crab meat, soy sauce, sesame oil, garlic, Worcestershire sauce and green onions. Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper. Place egg white in a small bowl. Using your fingers, spread egg white over two edges of the wonton wrappers. Fold into triangles and press to seal edges. In small, batches, deep fry the wontons until golden brown, 2 to 4 minutes. Drain on paper towels and serve warm.
The Ribs are Alright
3/4 cup pineapple juice
1/2 cup vegetable oil
1/2 cup white wine
1/4 cup packed brown sugar
1 tablespoon Worcestershire sauce
6 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried rosemary
3 pounds country style pork ribs
In a medium bowl, whisk together pineapple juice, vegetable oil, white wine brown sugar, Worcestershire sauce, garlic, salt, ground black pepper and rosemary. Place ribs in a large, shallow dish, and pierce serveral times with a fork. Pour 1/2 the marinade over ribs, reserving remainder. Cover and marinate in the refrigerator 8 hours, or overnight, turning once. Preheat an outdoor grill for medium, indirect heat and light oil grate. Place ribs on the prepared grill. Cook 10 minutes per side, basting frequently with remaining marinade. Continue cooking 20 minutes, or to desired doneness, turning occasionally.
127 layer dip
1 (1 pound) package roll sausage
1 (16 ounce) can refried beans
1 (1.25 ounce) package taco seasoning mix
2 cups shredded mexican cheese blend
1 (16 ounce) container sour cream
1 (4.5 ounce) can chopped green chilies
1 large tomato, diced
1 (6 ounce) can sliced black olives
1 bunch green onions, chopped
1 (11 ounce) jar salsa
In large skillet over medium heat, crumble and cook sausage until browned. Stir in beans, chilies and taco seasoning mix. Spread sausage mixture into 7×11 serving dish. Top with sour cream then salsa. Sprinkle olives, tomato and onion on top. Cover with cheese. Serve immediately with chips. Refrigerate leftovers.
Dreamy Inception Salad
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) can cherry pie filling
1 (15 ounce) can pineapple chunks, drained
1 1/2 cups miniature marshmallows
1/4 cup chopped pecans (optional)
In a large bowl, fold together the condensed milk and whipped topping. Add the pie filling, pineapple, marshmallows and pecans (if desired). Mix well and refrigerate until chilled.
Winter’s Bone-In Roast
1 oven-ready beef rib roast
1/4 cup olive oil
1/4 cup coarsely-ground black pepper
3 tablespoons coarse salt
2 tablespoons chopped fresh garlic
3 tablespoons dried thyme
3 tablespoons dried rosemary
Preheat oven to 425 degrees. Brush the meat with the olive oil. Combine all of the seasonings in a small bowl. Rub the seasoning paste uniformly over the meat. Place the meat, bone side down, in a roasting pan and roast for 20 minutes. At the end of 20 minutes, reduce oven temperature to 350 degrees and continue cooking for 1 1/2 to 2 hours for medium-rare or until a thermometer inserted near the center of the roast reads 130 degrees. While the beef is cooking, periodically and carefully scoop our the fat that has accumulated in the roasting pan into a heat proof container. Remove the roast from the oven and allow to stand for 20 minutes before carving.
After the roast has rested for 20 minutes, transfer it to a large cutting board, being careful not to burn yourself. Lay the roast bone-side-down on the cutting board. Insert a sharp knife between the meat and the rib bones, separating the meat from the ribs in one large piece to slive the beef into boneless slices or simply carve into rib portions, each with a bone attached.
The Social Network Jerk Chicken Wings
1/4 cup orange juice
2 tablespoons lemon juice
2 tablespoons lime juice
1 teaspoon salt
2 teaspoons ground black pepper
1 tablespoon chopped fresh thyme
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
1 habanero pepper, seeded and chopped
1 tablespoon curry powder
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 cup vegetable oil
12 large chicken wings, tips removed and wings cut apart at joint
Mix together the orange juice, lemon juice, lime juice, salt, black pepper, thyme, garlic, ginger, habanero pepper, curry powder, allspice, nutmeg and cinnamon in a bowl. Whisk in the vegetable oil. Pour 3/4 of the marinade into a resealable plastic zipper bag, and place the chicken wing pieces into the bag. Squeeze out any air, and mix the wing pieces with the marinade, and refrigerate from 4 to 12 hours. Place the remaining 1/4 of the marinade in a small bowl and refrigerate until grilling time.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the wing pieces from the bag of marinade, and discard the used marinade. Sprinkle the wings with salt and pepper, and sear on the hottest part of the grill until the wings begin to brown, about 4 minutes per side. Move the wings to a less-hot part of the grill, baste with the unused portion of the marinade, and close the grill. Grill until the wings are golden brown, show good grill marks, are no longer pink in the center, and the juices run clear, 10 to 15 more minutes. Baste again with marinade and turn after 5 to 8 minutes.