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Wednesday, April 13, 2011

Cooking Beef With the Crock Pot

When you think of having beef for dinner you probably see the little white smiling glove signaling another night with everyone’s quick fix dinner routine, or you see the golden arches everywhere before your eyes. If you’re a little more adventurous you might cook a steak or two every few months but anything outside of ground beef is usually beyond your reach, your style and the abilities of your cookbook and microwave to make happen without causing a huge disaster or creating a meal that no one wants to eat.
In reality, in doesn’t have to be this way. If you’re willing to venture out into the realm of something even easier than hamburgers and other ground beef entrees, there is a way to make a beef meal that seems less like it took five minutes and more like it came from a restaurant. Not ready to spend two hours over the stove or oven every night? Like I said, this method is actually easier than microwave meals.
Using a slow cooker, or crock pot, to make your dinners will not only open doors for you with the types of foods you’re able to cook but there are literally hundreds of beef crock pot recipes that require less than 15 minutes to prepare. You’re thinking that 15 minutes of prep usually leads to at least one hour spent over the stove. But with slow cookers, you simply prepare the meal in the morning, set the slow cooker and go about your daily business while the machine you left in the back of the cupboard for five years works magic with a different beef slow cooker recipe every time you want to cook beef for dinner.
Slow cookers can take care of all of your beef slow cooker recipes that cover every type of beef, from beef stew to steaks to beef ribs and even beef pot pies and other types of beef recipes you can find in your regular cook books–you can turn any recipe into a crock pot recipe, slow cooker cook books and all over the internet.
As if that’s not enough, with beef slow cooker recipes, you will never have to worry about dry, flavorless, tough to chew and tough to cut beef meals. Slow cookers do just that–cook your food slowly, so you don’t have to worry about extreme heats depleting the natural juices (or the natural nutritional value) of the foods you cook, especially when it comes to meats.
Additionally, making homemade meals with your slow cooker doesn’t just save your taste buds. It also saves your time. You can make enough food from a beef crock pot recipe, especially something like beef stew, for enough leftovers for the next day’s lunch. And it certainly doesn’t hurt that slow cookers always turn out better leftovers than double-microwave meals.
Remember, if beef is what’s for dinner, you don’t have to go the ground beef route. You can save time and your taste buds with your slow cooker.

Tuesday, March 22, 2011

Pork Barrel BBQ

In recent months Men’s Health magazine has been searching grocery store shelves across the country in pursuit of a healthy shopping list comprised of the healthiest and tastiest foods for men. After comparing nutrition labels and conducting head-to-head taste tests among top BBQ sauce brands, Men’s Health selected Pork Barrel BBQ Original BBQ Sauce as one of “The 125 Best Foods for Men.”

The November 2010 issue of Men’s Health highlights the magazine’s feat of tasting, testing, and ranking thousands of grocery store products to find the healthiest, tastiest foods for men. Of the thousands of commercially available BBQ sauces available, Men’s Health selected Pork Barrel BBQ’s Original BBQ Sauce as an “essential item” for grocery shopping lists.

Earlier this year, taste testers and sauce aficionados with Men’s Health blog selected Pork Barrel BBQ’s Original BBQ Sauce as their number one go-to grilling favorite.

“Our Pork Barrel BBQ Original BBQ Sauce is made of all natural ingredients with no preservatives and is sure to give the food at your next BBQ the perfect smokin’ kick,” said Heath Hall, President and co-founder of Pork Barrel BBQ. “It is a tremendous honor to have Men’s Health name our BBQ sauce the best BBQ sauce for men and recognize our efforts to produce an all natural and nutritional gourmet BBQ sauce at an affordable price.”

According to Men’s Health, with only 35 calories,

Pork Barrel BBQ has quickly become the preferred BBQ sauce for the backyard BBQ’er. Since the company started selling BBQ sauces in 2009, all types of BBQ’ers – from competition smokers to casual grillers – have taken notice of their sensational sauces. Pork Barrel BBQ’s Original and Sweet sauces have taken home numerous top awards from the Kansas City Barbecue Society and Memphis in May competitions, including winning the “People’s Choice” award at the prestigious annual Safeway National Capital Barbecue Battle in Washington, D.C.

One year after their appearance on the ABC and Mark Burnett reality show Shark Tank, the company has experienced huge growth, and their Pork Barrel BBQ Sauces and Spice Rub are now carried in over 1,000 stores in 38 states. The first Pork Barrel BBQ restaurant will open in the Del Ray neighborhood of Alexandria, Virginia later this fall.

People nationwide can try these award winning sauces for themselves by purchasing them local grocery stores such as Safeway, Whole Foods, Savemart, Schnucks, Wegmans, Harris Teeter, and Bloom. To find stores near you that carry Pork Barrel BBQ products, visit the online store locator and interactive map at http://www.porkbarrelbbq.com/store-locations.

For recipes and BBQ tips, visit http://www.porkbarrelbbq.com/recipe.

About Pork Barrel BBQ

Pork Barrel BBQ was founded in December 2008 during the peak of the economic crisis to prove that a company not owned or operated by the federal government could succeed, and that if you had a good idea, it was still possible to grab a piece of the American Dream. Pork Barrel BBQ founders, Heath Hall and Brett Thompson, ran the company out of the basement of their houses, selling their award winning BBQ products one bottle at a time. In less than one year, their Pork Barrel BBQ Sauces and Spice Rub were carried in over 1,000 stores in 38 states. Throughout their journey, they have stayed true to their mission – to unite the nation through the great tradition of BBQ, and bring bipartisan flavor to your next meal. The Pork Barrel BBQ Competition BBQ Team entered its first contest, The Safeway National Capital Barbecue Battle, in June 2009, and walked away with two trophies – Second Place in the “Nations Best BBQ Sauce Contest” and Fourth Place for their pulled pork in the Memphis In May portion of the contest. Since then, the team has won multiple awards, including the “People’s Choice” award for best BBQ sauce in 2010 and other notable Memphis and May and Kansas City Barbecue Society BBQ competition accolades. For more information, visit http://www.PorkBarrelBBQ.com or follow Pork Barrel BBQ on Facebook and Twitter.

Monday, March 21, 2011

Beef cattle industry in our industry experts conspiracy Sustainable Development – beef industry, bee
March 9, 2011 By jdsouthe Leave a Comment (Edit)

Article by jekky

not long ago, held in nanyang city, henan, china development forum on the , , famous entrepreneurs, experts gathered to analyze the present situation of china’s cattle, our conspiracy scale, intensive, industrial sustainable development. present situation analysis?? establish to develop new ideas around the china agricultural university, associate professor cao binghai “beef industry r & d in china and the developed countries the main gap and strategy” launched a discussion of this proposition, the purpose is to discover gaps, identify the causes and strive to catch up, to provide decision-making reference, which embodied the national technology systems labor of 562 members. in the report, cao binghai that the mainstream of china’s beef is in the “introduction” phase, mainly in the “cattle, slaughter facilities and meat quality and safety of the concept” three other aspects of basic also “nothing segment. ” in addition, compared with developed countries, china’s beef the innovative use of resources, there are gaps in breeding, husbandry and nutritional regulation of the slow progress in technology, cattle veterinary medical research has not been the original innovation, industry, lack of medical service system, post-mortem treatment safety and meat quality control technology should be strengthened, economic and technological development of beef a low level of technical service network does not sound beef cattle. in view of this situation, cao binghai that china should vigorously promote the beef division cooperation increase the promotion of team building the first line of research to improve technology to promote effective mechanisms and approaches to enhance long-term and focused investment, strengthen international cooperation, international cooperation in the establishment of a special fund, to go abroad for the beef basis. professor zhang yuejie jilin agricultural university, entitled ” financial crisis on the impact of china’s beef industry “report that the direct inhibition of the financial crisis of our beef export demand, but also reduces the demand for domestic beef. in addition, the financial crisis on china is also the total supply of beef and beef farmers have had some negative effects. however, the financial crisis does not fundamentally undermine our country’s beef , although the negative impact brought about, but also brought opportunities for development, beef to fight for state funds and preferential policies to seize the from the supply source changes strengthen the improvement of beef cattle germplasm to strengthen the safety of beef production management system, and ultimately the health of beef for sustainable development. food safety ?? take large-scale industrial development path capital group and deputy party secretary of agriculture fan xueshan a report entitled “china’s dairy production system and security control” of the report, explained the significance of the implementation of standardized system and the capital of high-yield agriculture and dairy group management model, on the beef cattle enterprise has great reference. as with the first animal known as the milk, fan xueshan that can not raise cattle the way to raise beef cattle, nor can be used to support a means of dairy cattle; and one a model of china’s dairy farming is definitely not mainstream, to lead farmers from individual to individual farmers, farmers direction, scale, intensive, industrial farming road. forum, the most eye-catching scene from ireland food board breiffinikennedy, as the council’s asian chief, he illustrated introduction to the status of the irish beef industry and production technology, that ireland dairy products and beef export success, the key is high-quality cattle. breiffinikennedy the report be thinking of breeding the same scene recognition. nanjing agricultural university professor peng zengqi entitled “current situation and prevention injection of beef,” reports that cattle slaughter process to standardize and strengthen market supervision, strengthen the training of practitioners and consumers of beef cattle industry quality and safety awareness, and organize expert training team to conduct the business of the relevant personnel quality beef, beef grading of such knowledge separate training; in addition, through various media to publicize methods of identifying beef injection, how to buy high-quality beef, guide consumption the health consumer, the tough fight lay eliminate beef injection.

Wednesday, March 16, 2011


Bacon Cheddar Waffles

1 large egg

* 1 Cup of milk
* 1 Cup of sour cream
* 1 Tbsp. melted butter or margarine
* 2 Cups Martha White all purpose flour
* 1 1/2 Tbsp baking powder
* 1/2 Tsp salt
* 8 pieces of crispy bacon crumbled
* 1 1/2 Cups shredded cheddar cheese

1. In a bowl,whisk 1 egg

2. Add The
1 Cup of milk
1Cup of sour cream
1 Tbsp. of melted butter or margarine

3. Stir in:
2 Cups of flour, 1 1/2 Tbsps baking powder and salt

4. Mix well.

5. Stir in:
8 crispy pieces of crumbled bacon strips
1 1/2 Cups of shredded cheddar cheese

Pour batter onto a hot waffle iron.

Cook until golden brown.

Serve with: Maple syrup

A very hearty waffle that’s fairly easy to make.http://www.southerncountrycooks.com/wp-admin/plugins.php

Thursday, March 10, 2011

Amazing Cook Book

Hey folks this is a cool Cookbook; I have tried it with much success.  You can make all of your restaurant favorites right at home for a fraction of the cost, and impress all your friends. Check it Out Here and you won't even have to pay full price like I did.Click Here!

Cajun Chicken – Chicken Fricassee

Chicken Fricassee
This is a simple recipe, it only takes say 30-45 minutes prep time and it cooks in 4-5 hours, but the longer you keep it cooking the more flavor you have. Do not let the prep scare you it is simpler that it sounds. I am just trying to be through, and well defined, so that is it well understood.
Cut veggies as described below
1 large whole Onion
2 bunches of Green
1 bunch Parsley (cut these with kitchen scissors)
1 Green Pepper
1 Jalapeno Pepper
Set this column aside for later
1 chicken leg and thigh (per person)
1 ½ cup oil
1 cup flour
1 Tablespoon Hungarian Paprika
(this has more flavor, less heat, it is also darker in color)
Salt and pepper to taste
1 Tablespoon of chicken seasoning
2 cloves garlic or 2 Tablespoons garlic in a jar
2 Cups of Water
1 Cup rice cooked (per person) serve on the side. Cover with the Rue.
Wash above ingredients, chop (except parsley) into Small chunks about ½ inch long, & wide. Cut parsley with kitchen scissors. Put into a large bowl. Mix well set aside. NOTE: If you want a less hot meal remove the seeds from the jalapeno pepper.
Now take a large skillet, cast iron if you have it, if not that is ok. This is called Rue. Add oil and flour, stir well over high heat. Stir constantly. Keep on heat until this mixture turns a Medium brown (most Cajuns make it very dark, but if you do it sort of taste burnt, in my opinion). I recommend cooking until it is a little darker then a wooden spoon. Add the seasonings, paprika, salt & pepper, chicken seasoning, & garlic. Add the cut up veggies and MIX well. Cook an additional 5 (five) minutes. This mixture will be thick,
Skin the chicken wash thoroughly. I season the chicken with garlic powder, paprika, & chicken seasoning. Place in crock-pot to cover the bottom. 1 layer of chicken take ½ of the Rue cover the chicken, make a second layer of chicken, cover with Rue just like the first layer. Add 2 cups of water cover and cook 4-5 hours until chicken falls off the bone.
Carefully remove the chicken, place on a plate take the rue and remove all the excess oil floating on the top.
NOTE: Placing in a bowl and placing in the freezer for 10 minutes, until cooler easily does this. The oil rises the Rue sinks. Spoon the excess oil off the top. Throw away the oil from the top. (The more oil you can remove the healthier your meal will be.) Place the Rue back in the crock-pot and turn to high to reheat, or place in microwave and cook 3-5 minutes. Just until warm it is already cooked.
You can either serve the chicken on the bone or remove bones the choice is yours. I usually remove the bones and serve on a plate with either plain or dirty rice. (I will write a Dirty Rice recipe in another article. It will be in food-cooking, recipes Dirty Rice. It adds a wonderful compliment to this dish, but it can be server with regular or brown rice)
Cover the chicken with Rue mixture and serve with your favorite side dish. If rice is your choice cover with Rue. Serve warm.
Please look for the Dirty Rice recipe, it is a wonderful compliment to this dish, it should be under Food > Recipes I am also the author of that article.
About the Author
Brandy Keller loves home decorating, and has been decorating for a very long time, one of her other passions, is fine food. These are some of her best and favorite recipes using perfect items in her recipes Kitchen Design If you want to see nice, things for your kitchen click the link. www.decorforhouses.com Chicken Fricassee

Monday, March 7, 2011

Shrimp Gumbo with Dried Tomatoes  
As will so often happen here in the south  Mother Nature will try and trick you into believing winter is over, and every time I fall for it. This weekend was warm sunny ,for the most part with spring flowers blooming and dreams of cooking on the grill , This morning its 32 degrees and a cold northern wind blowing, Oh Well.
So the dreams of Coconut Shrimp and grilled veggies have Changed to Shrimp Gumbo, Warm soup, gumbo or chowder is always welcome on these cool days.

Serving: 6 to8 or 4 Fatboys
Preparation time: about 30 min                                                            
Recipe Ingredients

6 tbs olive oil
3 tbs white lily flour
2 small chopped onions
2 chopped  garlic gloves
1 cup chopped okra
1 small potato diced
1 (9 ounce) jar sun-dried tomato pesto
2 tsp thyme
½ tsp cayenne pepper
2 bay leaves
2 cups chicken stock + 2 cups clam juice
2 pounds peeled and de-veined medium shrimp
Tabasco sauce to taste 

Salt and black pepper to taste
  1. Add the 2  cups of chicken stock +2 cups of clam juice
  2. In a small pan add the flour and 4 tbs of oil and brown lightly
  3. set this a side and keep warm
  4. Take a larger pan and add the remaining oil (about 2 tbs) and add the onions and diced potatoes then the sun dried tomatoes ,thyme ,cayenne pepper and the 2 bay leaves.
  5. Combine the oil and flour and the 2  cups of chicken stock +2 cups of clam juice mix from first pan along with the shrimp ,let shimmer for about 10 mins 
  6. Add Tabasco sauce and salt and pepper to taste; Remove bay leaves 

Sunday, March 6, 2011

South Carolina Shrimp

Nice spring weekend in SC , good time to make a run to the coast for some of the best shrimp in the world .
They are big, they are juicy and you can't get any fresher. This time of year the price is even right, these big boys here were a steal at 3.29 a pound. straight off the boat still kickin'  Now after returning  from the 7 hour round trip its time to find some where to put the 10 pounds of fresh never frozen delights from the sea and crash till morning ,when the ordeal of trying as many different ways to prepare all those wonderful sea creatures and finding enough friends to enjoy them.

Whats your favorite way of enjoying shrimp?
Sure could use some ideas.

Saturday, March 5, 2011

Here Come the Fries: McDonald's Launches McWeddings in Hong Kong

I have and always will enjoy a Big Mac the once a year treat of the Mc Rib is great, Then just last week we were discussing the Mc Lobster sandwich. I think Mickie Dees has gone a little to far with this one.
                                                                                                                                                               Photo Credit: McDonald's Hong Kong
Imagine receiving a wedding invitation where the typical menu options of chicken, or beef are replaced with Filet-o-Fish, Chicken McNuggets, or a classic Big Mac.
If McDonald's catered nuptials are your idea of a dream wedding, you might want to consider a trip to Hong Kong, where the international chain has launched its first company licensed McWeddings.
 The New York Times reports that the McWeddings offer an inexpensive option in a nation where the monthly household income averages around only $2,250, but the average couple spends about $29,200 for a wedding. A ceremony under the Golden Arches is a relative steal, starting at $1,280, which comes with food and drinks for 50, a "wedding cake" made of stacked apple pies, and invitation cards. There are even gifts for the guests - figurines of classic McDonald's characters like the Hamburglar and Ronald McDonald.
While the McWedding has many of the standard trimmings of a traditional reception, some changes have been made; for example, no alcohol is permitted at the family establishment. To get around this, the wedding party toasts the couple with a sugary beverage or treat - because Shirley Chang, managing director of Hong Kong McDonalds, tells the Times, sweetness is considered lucky. "That's why we toast with sundaes," she said. "You can have a lot of fun with soft drinks."
While licensed McWeddings are currently limited to Hong Kong, informal celebrations at fast food chains are common around the world - in February, a couple held their wedding reception for 30 at a KFC in Bristol, England and in 2005 a couple from Irwin, PA were wed at a McDonald's drive-through. Such festivities are not limited to weddings. KFCs catering to the Muslim Uyghur people in the Xinjiang autonomous region of China, advertise special parties following boys' ritual circumcisions.
Katie Robbins

Originally Posted by Katie Robbins

Thursday, March 3, 2011

McDonald’s McLobster Sandwich

                                                                      This Photo is from

 McDonalds  latest creation  the McLobster has many wondering what  it is and where it can be purchased. Like the McRib, (Which this fat boy enjoys very much) folks are wondering where and when they can get theirs. Also is the sandwich real, and are the rumors true. The only thing we know for sure  is that it has McJunkies talking about it on the Internet.
If you came to this page via our Facebook Page then you have seen the video; And if you came here by some other means go and watch it here  http://www.facebook.com/home.php#!/foodie50?sk=wallhttp:/

The story goes that the fast food giant has released the newest sandwich which really isn't new ,according to a friend of mine who lives in Maine the McLobster comes around every year and is kind of like the McRib in the fact that it is for a limited time only .
In fact, the sandwich claims to contain 100% lobster meat and as the folks in the New England area and in parts of Canada know its been around for a while now. As for us folks in other parts of the world I say we trade the fine Folks of New England and parts of Canada 2 McRibs for a McLobster. There is no reason to be snobby about this, Share with your fellow McJunkies.   

I don't know if the fine folks of New England even know of our creation the, "McRib Sandwich" though it is one fine processed pork sandwich, Dripping with special BBQ sauce, and it  looks just like a half-rack of baby-backs. I am sure the McLobster is no slouch its self. It maybe hard to believe but this Southern Fat Boy can enjoy some fine northern quazine from time to time.

One thing I would suggest to Mickey Dees is to at least make the tired hot dog bun to resemble the tail of a lobster it couldn't really be that hard to do; as stated above the McRib looks just like a rack of baby backs.

One other site I visited had this appetizing description of the McLobster as a concoction that resembles regurgitated meat, laced with mayo that is made to look like a lobster salad. It all comes stuffed inside a hot dog bun, is served with fries, and comes with the obligatory beverage.

Now I think this description was un called for; I realize if you are not a self procliamed "McJunkie"you may not be able to grasp the finery's of the fast food diet but that is just nasty.

"Mc Junkie" is a trade word of I am a foodie50.blogspot.com.

and is used to describe those of us who enjoy McDonald’s 

Wednesday, March 2, 2011

After trying several fancy and some almost Bazaar Burger Recipes ,I can safely say I have had about enough Hamburger for the week :

For the most part they all had something I liked about them, and I don't think there was one recipe that didn't include onions, which was a good thing.
I enjoy onions with just about any recipe and they are definitely a plus with burgers, fried, caramelized,diced,minced or just sliced I think it is safe to say I love onions.

Now when it comes to adding steak sauce like A-1 or Heinz 57  both very good products in their own place and are very good in a lot of recipes ,I myself just don't care for them in Hamburgers.

I have found out that most anything you can put on top of a burger is pretty much okay, I am just not a fan of
adding to the meat, I like Hamburger in my Hamburger.

As for cheese's anything goes even combination's  of cheese's . We tried Philly Cream Cheese,Munster,Cheddar,Pepper Jack,Monetary Jack,American even Parmesan 
And I think there might have been one with Cottage Cheese but I don't know if I really want to know that for sure.

Some folks swear by Charcoal Grills, some prefer  George Foreman Grills others conventional kitchen stoves. For me I don't have a real preference of how its cooked as long as you don't cook it to long.
Burgers just as any beef I eat I enjoy them rare.

I have found out this week and I would not have realized this with out trying all the many recipes we received
I enjoy a Thick, Rare burger seasoned with salt & pepper topped with lettuce, tomato, Dill Pickles and with Garlic Mayo and very little Ketchup. 

Sunday, February 27, 2011

Homemade Hamburger Buns

4 1/2 cups white lily all purpose  flour (or your favorite brand)
1 1/2 teaspoons salt
31/2 tablespoons sugar
2 teaspoons instant yeast
1 large egg, lightly beaten
1/4 cup  butter ,soften
1 1/2 cups  milk, at room temperature (no buttermilk for this the taste just doesn't fit)
sesame seeds  (optional)
Mix together the flour, salt, sugar, and yeast in a bowl. Add in the egg, butter, and milk and mix with a large wooden spoon until all the flour is absorbed and the dough forms a nice ball. You can veg.oil if the dough seems  stiff and unworkable, until the dough is soft and supple.
I dump the dough  onto a lightly floured counter top,(I usually wet the counter with dampened dish cloth then apply wax paper for easy clean-up) here you’ll do your kneading. Work for about 8-10 minutes, until the dough is soft and springy but not sticky. I test my kneading  by pulling off a  piece of dough, and stretching  it  if the dough stretches and holds its shape it’s done.

Then I form this into a loaf and cut 10 even size buns from this, patting each one out to about 3/4 of an inch  thick. then I take a 4 1/2 inch or (there abouts) plastic bowl and use it like a cookie cutter, cutting each bun into a nice round shape then cover and let rise for about a hour in a room of about 70 degrees f , (less time if warmer or more if cooler)

While these are rising  you can make your condiments you can find these over on the right side of the blog.

After the buns raise brush the tops with melted butter and sprinkle with sesame seeds. Pre heat oven to 375 and bake for 12 to 15 minutes till nicely brown.

Saturday, February 26, 2011

Home Made Onion Rings


  • 1 1/2 cups flour
  • 1  cup beer, room temperature
  • 1 cup buttermilk
  • Salt and Pepper
  • 3 very large yellow sweet onions
  • 3cups of lard  or olive pom ace oil  for deep frying


Combine flour and beer  in a large bowl with the salt and pepper, blend thoroughly with a whisk.batter should have consistency of pancake batter.  Cut onions into 1/4-inch thick slices then separate into rings. Heat oil to 400°. Using metal tongs, dip the onions in the buttermilk than into the batter. Then carefully place them in the hot fat.
Its best if you have plenty of room at the stove so you can set the batter and the onions close to the frying pan and then a extra plate on the other side with a paper towel to catch excess grease, this keeps from making to big of a mess and will allow for easier clean up later.  
Fry onion rings about 2 minutes, turning them once or twice until they're an even delicate golden color .

Onion ring dipping sauce:


  • Dipping Sauce
  • 1/2 cup mayonnaise
  • 1 tablespoon ketchup
  • 2 tablespoons ground  horseradish
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • sprinkle with dried oregano
  •   salt and pepper to taste
  • 1/3 teaspoon cayenne pepper

  Me, I Just Like Ketchup .

Fat Free Key Lime Pie


8 large (2 1/2-x-5-inch) fat free graham crackers
2 tablespoons sugar
2 tablespoons fat-free egg substitute
1/4 cup plus 2 tablespoons cornstarch
2/3 cup sugar
1 12 ounce can evaporated skim milk
1/2 cup fat-free egg substitute
1/2 cup of juice from key lime
3 egg whites, warmed to room temperature
1/4 teaspoon cream of tartar
1/8 teaspoon salt
6 tablespoons sugar
1 teaspoon vanilla extract

How to make Key Lime Pie

  To make the crust, break the crackers into pieces, and place in the bowl of a food processor or blender. Process into fine crumbs. Measure the crumbs. There should be 1 1/4 cups. Return the crumbs to the food processor. Add the sugar, and process for a few seconds to mix. Add the egg substitute, and process until the mixture is moist and crumbly. Coat a 9-inch deep dish pie pan with nonstick cooking spray, and use the back of a spoon to press the crumbs against the sides and bottom of the pan, forming an even crust.  Bake at 350°F for 10 minutes, or until the edges feel firm and dry. Set aside to cool. To make the filling, combine the cornstarch and sugar in a 2-quart saucepan. Slowly stir in the evaporated milk, and place over medium heat, stirring constantly with a wire whisk until the mixture is thickened and bubbly. Reduce the heat to low. In a small bowl, blend 1/2 cup of the hot mixture into the egg substitute. Return the mixture to the saucepan, and cook, still stirring, for 2 to 3 minutes. Do not boil. Remove the mixture from the heat, and stir in the lime juice. Pour the filling into the pie crust, and set aside. To make the meringue, place the egg whites in the bowl of an electric mixer, and beat until foamy. Beat in the cream of tartar and salt, and continue beating until soft peaks form when the beaters are removed. Beat the sugar in slowly, adding 1 tablespoon at a time. Add the vanilla extract, and beat until the mixture is glossy and stiff peaks form when the beaters are removed. Spread the meringue over the warm filling, swirling it with a knife or spoon. Make sure that the meringue touches all edges of the crust. Bake at 350°F for about 10 minutes, or just until the meringue is touched with brown.

Wednesday, February 23, 2011

Hunters Hog Heaven

Do You Know These Guys, if not Than you Probably Have never eaten Really good BBQ, From a Truck ,
Beside the Road. And then Like I said You Have Never Eaten Really Good BBQ.
As most Folks Know I love Food ,Then add BBQ Sauce and Throw it on a Bun top it With Some Cole Slaw , What else does a Fat Boy Need? Well some Napkins would be Nice 'Cause I had my good Shirt on Today.

You Driven Around And See
This Truck I Don't Care Where You at; Me Myself  I was in Lake Wylie SC Just South Of Charlotte NC
You need To Stop And Enjoy Yourself ,Get You a Big Pork
Or Beef BBQ Sandwich some sides like Baked Beans or Slaw , Onion Rings or French Fries, Them Boys even Got Fried Apple Pies.
This and a Drink For Around 5 Bucks This Sandwich Is
Legendary. The Only Thing I Can Say Is I Gotta Go Back
And I Gotta Try The Beef Next Time. If You Don't Have
These Guys with in Driving Distance Of Where You Live
You Should Be Very Jealous of Those Of Us Who Do.


Tuesday, February 22, 2011

15th Annual National Cornbread Cook-Off

 It might be from growing up country, it might be my age, it might be 'cause I live in the South, But does this  sound like a good time or what. The Cook-Off grand champion will win the coveted cast iron skillet crown and receive a $5,000 cash. Pretty good pay-out for one corn bread recipe. Check out their website for all the rules and requirements. And good Luck.

The Original Idea for this Post was my Jalapeno Corn Bread Recipe, Though not award winning by no means and I am almost ashamed to post it here now, It is very good and has been requested on numerous occasions.


  • 1 1/2 cups Martha White Cornmeal
  • 1/2 cup all-purpose flour
  • 4 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons shortening
  • 2 eggs
  • 1 cup buttermilk
  • 4 jalapeno peppers, finely chopped


  1. In a bowl, combine the corn meal,flour,sugar,baking powder ,salt,soda and shortening. loosely combine these ingredients before adding in the eggs and buttermilk, stir this until moistened. Stir in jalapenos. Pour into a greased 9-in.cast iron pan.
  2. Bake at 400 degrees F for 20-22 minute.
  3. Serve this with any southern or tex-mex meal.

Sunday, February 20, 2011

Growing Herbs in Containers

Here in the South Mother Nature is teasing us with warm weather
as she does every year about this time. Every year I fall for it, I get spring fever and want to start
planting in the garden, I know its to early but still I dream.

It is getting time to start seeds inside and talk to neighbors about how great the tomatoes were last
year, Tell of how hard you worked getting rid of this bug that beetle and so on. Its kind of the pre-game
warm up. This year as every year before we will grow our "Special Garden" on the deck and front porch,
This is the garden that grows the very best of everything, it has the plants that get special attention for these are the veggies that go straight into the kitchen for those meals that can't get any better.

One of the key players to this garden is the fresh herbs, they are really pretty easy to grow and the more you cut from them the more they produce.

We are going to grow our herbs in a container garden on and near the front porch.  Herbs originated in different parts of the world there for they can have different watering requirements, and some are more tricky to than others, so do a little research and try to put herbs that require similar care in the same pot.
Most herbs need full sun – from 4-6 hours a day. That means here in the south containers can really bake on a hot day, so if you live somewhere where temperatures soar, your herbs may need to be shaded during the hottest part of the day.  
Use  high quality potting soil because most herbs need good drainage. Also make sure that you have containers that have drainage holes so you don’t drown your herb container gardens.  
It is very easy to over-fertilize herbs. Most don’t require any, and some herbs will die if you fuss with or over feed. Some, like thyme and oregano like being neglected and won’t be at their best  if they are given too much attention, water or food.  
Choosing Containers
You can use anything from coffee cans to expensive ceramic pots , though make sure whatever you choose has good drainage. You can get away with smaller containers because most herbs don’t have large root systems.  This is especially true of the herbs that don’t mind drying out between watering.
Planning Your Herb ContainerYou can grow as many types of herbs in one container as you want, as long as you make sure that all the herbs in a single pot share the same sun, water and soil preferences. For example, rosemary likes it hot and dry while parsley needs steady moisture. They wouldn’t be perfect in the same pot (though to be honest, I have pushed this envelope and put unmatched bedfellows together, fairly successfully). I also like to grow pots with one type of herb and then group the pots.
Plants Per Container
I like the looks of crowded, Yet healthy container gardens. I put in as many plants as I can and most do fine. Particularly since herbs thrive if you keep pinching them back and harvesting them, you can usually keep them from strangling each other. Though basil is not a fan of over crowding because it needs good air circulation. Also, if you're trying to save money, and can start early like in the house, start some plants from seed and let them fill in the container.
Herbs in Container Garden Design
Herbs make for a very decorative element in any container garden. They not only look fantastic they also provide a great texture and scent mixed with annuals or perennials.
Choosing Herbs
Grow what you like to cook with or what you find appealing as a plant. I grow sage mainly for the way it smells and looks. But rarely use it for cooking  I use lots basil for cooking and like to grow enough to share, its one of those herbs I think everyone loves plus any extra can be frozen and use through out the year. I also grow lots of  parsley, its also great for sharing. Rosemary really looks good growing so I got to have a lot of it.
Harvesting Herbs
The great thing is herbs love to be cut back so the more you use the better they grow.
Give a herb garden a try this year, for the most part its easy the kids will love to  help and your food will love the freshness.