Wednesday, April 30, 2008

Drunk Dogs

I promised Jeff I would add a new recipe tonight. I can't remember where I got this one, but I've been using it for about 12 years. Its always a hit at parties.

Drunk Dogs

1 28 oz. bottle Heinz Ketchup
1/2 cup Jack Daniels
3/4 cup brown sugar
2 tbsp yellow mustard
1 package of cocktail wieners or cut up hot dogs

In a medium saucepan, mix the ketchup, mustard, JD, and sugar.

Cook over medium to low heat until the mixture bubbles.

Add the wieners and simmer for 20 minutes.

Put in serving dish and serve immediately, or transfer to small crock pot on low or warm to keep warm for an extended time.

Hello, old friend!

So, life got in the way of everything. Sorry its been so long since I posted. Anyway, I finally got my pics off of my phone. This one was from Christmas. I made "catfood jello". Just like in the Christmas Vacation movie. Its easy.

Catfood Jello Mold

Use any flavor jello and make according to package instructions. Spray the mold with Pam. Place the liquid jello into a jello mold and chill. After the jello is set, turn out onto a serving plate. Take a handful or two of Lucky Charms cereal, and seperate out the marshmallows. Sprinkle the molded Jello with the cereal. Voila! Edible "catfood" jello. Aunt Bethany would be proud!

Monday, December 31, 2007


So, I have several pics of recipes I have done for the holidays on my phone camera, and apparently the phone has crapped the bed. No pics, or any other files other than texts & calls can be sent from the phone at all. I'm rather ticked...all these pics to add to the blog, and no way of doing it now. I'm sorry. Yeah, some day I will invest in an actual digital camera....

Tuesday, December 18, 2007

Haystack..err..."Beaver Dam" Cookies

Ok, these are easy no-bake cookies. I was going through my recipe box looking for some of my Christmas cookie recipes and came across this again. I haven't made these in I'd say at least 9 years, but figured they would go over well with the hubby. They've always been known to me as "Haystack" cookies....J has since renamed them "Beaver Dam" cookies. I must say, that is exactly what they look like when they are done, so they now have a new name!

"Beaver Dam" Cookies

One package semi-sweet morsels
One package butterscotch morsels
1 1/2 cups roasted peanuts
4 cups chow mein noodles (I know what you are thinking, but trust me, these cookies are good!!)

Line cookie sheet with waxed paper

Using double boiler, bring water to just a simmer in bottom boiler. In top of boiler, and add butterscotch and chocolate morsels, stir until completely melted and smooth.

Add peanuts and noodles, stirring until coated. Be careful not to break up the noodles too much!

Drop teaspoonfuls of mixture onto the waxed paper, making little "beaver dam" looking creations

Cool at room temperature for about 45 minutes until set.

Sunday, December 9, 2007

Christmas Vacation, Anyone?

This is a simple recipe along the lines of the "Kitty Litter Cake" and the "Dirt Bucket" type desserts...

I'm sure you are all familiar with Aunt Bethany's jello mold scene from the movie. Well, you follow the directions for making the jello, but instead of adding cat food, add the cereal part of Lucky Charms Cereal. Looks just like the movie, but its edible! I'm bringing this to the in-laws on Christmas Eve, as well as my parent's on Christmas Day. I can't wait to see their reactions. (Sorry I don't have a pic, but as soon as I make one, I'll post it!)

Also, I wanted to pitch these mugs. If you love the movie like I do, these are a MUST HAVE for your egg nog punch bowl! J is ordering me a set. Yes, we are dorks!

Wednesday, December 5, 2007

Apples...lots and lots of apples

So my sister manages to somehow end up with 5 bushels of apples. No, I'm not kidding. 5 bushels. I cant even tell you how many hundreds of apples that is. So, naturally, she gives me one of them. I now have about 150 apples to eat and cook with. Usually I use Golden Delicious apples for cooking. They are firm, sweet, and just work well. Of course, these apples are McIntosh, which aren't the greatest for cooking, but I'm always up for a challenge! Now, God knows I cannot make a pie crust to save my life. I've followed recipe after recipe after recipe for them. They just do not turn out for me. My mum will usually make me crusts that I will freeze and thaw as needed. As luck would have it, I have none left in my freezer. Sooo...I thought I could throw a really yummy Apple Crisp together. Instead of just using my husband as a guinea pig, he convinced his Fire Department crew to be guinea pigs as well. Not that you really have to convince these guys of anything...they are very receptive to anything you put in front of them! Turns out though, they LOVED this!

Maple Apple Crisp

20 McIntosh apples, peeled and cored
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup white sugar
1/3 cup flour
1/4 cup pure maple syrup
butter for greasing pan
2 teaspoons lemon juice

Topping Ingredients:
1 1/2 cup quick oats
1 1/2 cup flour
1 1/2 cup packed brown sugar
1 teaspoon baking powder
3/4 cup melted butter

Preheat oven to 350, grease a 9X13 baking pan

In a large bowl, place cored and peeled apples. Add the lemon juice and toss so the apples are coated.

In separate bowl, combine white sugar, cinnamon, nutmeg and flour, mix well. Add dry ingredients to apples and toss. Place apple mixture into greased pan, spreading evenly.

Drizzle apples evenly with the maple syrup.

In mixer, combine the dry ingredients for the topping, mixing well. Add melted butter slowly and continue to mix until well blended. Top the apple mixture evenly. Gently tap the pan so that the topping will fill in between the apples.

Place on middle rack in oven and bake for 45 minutes, until bubbly.

Enjoy by itself, or for pure heaven, serve with vanilla bean ice cream.

I added extra flour for this recipe, more than I usually use if I use Golden Delicious apples because McIntosh apples have so much water in them. It really helped keep everything firm and the apples didn't turn to applesauce. I was very happy with how this turned out, and the guys loved it!

Monday, November 26, 2007


I was a pretty picky eater as a kid. Who am I kidding, I was a VERY picky eater. I'm not sure what started it, but I've managed to get over that in my adult life and now live by "I'll try anything once". Pickled eggs and beets were one of the biggies that I said "NO WAY!" to as a kid. Sadly, I now know what I was missing. This recipe is a little spicier than traditional pickled eggs and beets making it perfect for the Holiday season!

Holiday Spiced Pickled Eggs and Beets

2 1/2 cups sliced canned beets, juice reserved
1 cup water
1/2 cup apple cider vinegar
1/4 cup sugar
3 whole cloves
3 black peppercorns
1 bay leaf
1/2 teaspoon salt
1 cinnamon stick
1 sliced small white onion
1 dozen hard boiled eggs peeled

Place the beets in a bowl and set aside

In saucepan, combine vinegar, and the reserved beet juice and bring to a boil. Add remaining ingredients (except for the beets and eggs) and return to a boil. Reduce heat, and boil for 5-7 minutes until the onions are softened.

Remove from heat and let mixture set for 10 minutes uncovered.

Pour mixture over the beets and toss.

Place mixture in large container and add the eggs. Place in refrigerator and let marinate for at least 2 days (the longer the better). Serve the beets and eggs cold.

Good luck with marinating the eggs & beets for any length of time--IF you have a husband anything like mine. He can't wait for them to finish and he's usually eating them within a few hours. ;-) Enjoy!