May 11th, 2010 Succotash!

Inside-out Bacon Cheeseburger

It takes 10 lbs of hamburger, use a mixer! I added like 1/8 cup of Worcestershire Sauce, a tablespoon of dried chives, cilantro, black pepper, garlic, and whatever else to taste!

set that on medium and while that is mixing, fold slices of a hard cheese (a REALLY sharp cheddar if you can!) then take gather your hamburger, half of what would be a normal patty, around a 1/4 cup, and flatten it. Do this several times over until you are out of meat. Then place cheese between smaller patties and work edges together.

Cook these on a medium heat, you want them to take their time in order to allow the meat to cook thoroughly, without melting the cheese out of the center. It is EXTREMELY important to allow the meat to rest and cook due to the cheese in the middle. If you play with this burger by pressing and flipping many times, you will make the cheese meld out of the burger and leave an empty cavity!
Whiskey Baked Beans in Crock-pot

I made these, but put Whiskey and some Honey Jack Daniels BBQ sauce in with it!

NEW ENGLAND BAKED BEANS MADE IN A CROCK POT

1 lb. dry navy beans Wash and pick over beans, removing any stones, broken beans, etc. In a saucepan, cover beans with water (about 1 inch above top of beans). Simmer beans for 10 minutes. Let cool 5 minutes. Transfer to CrockPot, along with water they were cooked in. Cover and leave to soak overnight. The next day add: 1 cup brown sugar, packed 1 additional cup water (if beans are dry) 4 tsp. dry mustard 4 tbsp. molasses 2 tablespoons ketchup (optional) 1 tsp. salt (or to taste) 1 large onion, sliced onion powder, to taste (optional) 1/4-1/2 lb. salt pork Mix ingredients (except for salt pork) and stir into beans. Slash salt pork in 1/2 inch slices nearly up to the rind, but not all the way through. Cut across the previous slices until the salt pork is deeply scored. Submerge salt pork in beans. A slice of hickory smoked bacon can be placed over the top of the beans. Turn CrockPot on low setting. Cover and cook for 6 hours, or until beans are tender. If beans start to become dry during cooking, add a small amount of hot water. When beans are tender, taste and adjust seasonings before serving. Slice up bits of the pork to add to each serving. Traditionally, the cooking is begun on a Saturday night. Baked beans make for a leisurely Sunday lunch and can be served with good quality natural casing frankfurts or kielbasa.

Chocolate Eclair Cake

Ingredients

• 1 (16 ounce) package graham crackers
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 4 cups milk
• 1 (16 ounce) package frozen whipped topping, thawed
• 1 (16 ounce) package prepared chocolate frosting

Directions

1. Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

SHOW ARCHIVE

Succotash Debut Radio Show!

I've taken on another interest in the past few months, and that my dears is internet radio broadcasting. I've joined MojoRadio's Staff as a DJ and started a show that runs on Tuesday's from 7 - 10 p.m. Eastern. I take requests and play different types of music! I also share some recipes that I have found or made that sound extremely good! at the end of this Blog, you'll find a link to the archive for the first show! Check it out! Just excuse the initial microphone issues! They clear up around the second hour, you know the saying: The show must go on!

The two recipes shared were Pork Chops over Stuffing and Hostess Twinkie Dessert. They will be listed below for this!

Pork Chops over Stuffing

Ingredients

• 4 Thick Cut Pork Chops Boneless
• 1 box Chicken Flavored Stuffing
• Cilantro
• Seasoned Pepper
• Kosher Salt
• Garlic Salt
• 2 Cans Cream of Chicken
• 1.5 Cups Chicken Broth
• Olive Oil

Directions

1. Preheat oven to 445
2. Heat a pan on high with Olive Oil, add cilantro, Seasoned Pepper, and Garlic Salt
3. Put chops in pan and let sit for 3 – 4 minutes, or until Chops are golden brown
4. While waiting, heavily season the other side with cilantro and pepper.
5. Turn and cook for the same amount of time on the other side.
6. Let cool slightly while you mix the cream of chicken soup and broth together, add seasoned pepper, cilantro, and garlic salt. When thoroughly mixed, add stuffing mix.
7. Put on the bottom of a pan. Lightly sprinkle the top with Kosher Salt, then layer on the chops covering the top of the pan. Sprinkle with kosher salt and place in over.
8. Cook for 40 minutes then turn off oven. Leave the Chops and stuffing in the oven for 20 minutes.

HOSTESS TWINKIES DESSERT
6 Hostess Twinkies 3 bananas 1 box vanilla pudding 1 box strawberries or other fruit 1 sm. carton Cool Whip (8 oz.) Layer in a 9"x13" pan and refrigerate. 1. Hostess Twinkies, cut lengthwise 2. Bananas cut lengthwise 3. Vanilla pudding, cooked according to directions on box 4. Strawberries or other fruit. 5. Cool Whip

Show Archive Here!