How We'll Eliminate the Federal Debt - YouTube:
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Tuesday, January 31, 2012
Monday, January 30, 2012
RECIPE
Bacon Explosion
Time: About 3 hours
2 pounds thick-cut sliced bacon
1 1/2 pounds Italian sausage, casings removed
3 tablespoons barbecue rub
3/4 cup barbecue sauce.
1. Using 10 slices of bacon, weave a square lattice like that on top of a pie: first, place 5 bacon slices side by side on a large sheet of aluminum foil, parallel to one another, sides touching. Place another strip of bacon on one end, perpendicular to the other strips. Fold first, third and fifth bacon strips back over this new strip, then place another strip next to it, parallel to it. Unfold first, third and fifth strips; fold back second and fourth strips. Repeat with remaining bacon until all 10 strips are tightly woven.
2. Preheat oven to 225 degrees or light a fire in an outdoor smoker. Place remaining bacon in a frying pan and cook until crisp. As it cooks, sprinkle bacon weave with 1 tablespoon barbecue rub. Evenly spread
sausage on top of bacon lattice, pressing to outer edges.
3. Crumble fried bacon into bite-size pieces. Sprinkle on top of sausage. Drizzle with 1/2 cup barbecue sauce and sprinkle with another tablespoon barbecue rub.
4. Very carefully separate front edge of sausage layer from bacon weave and begin rolling sausage away from you. Bacon weave should stay where it was, flat. Press sausage roll to remove any air pockets and pinch together seams and ends.
5. Roll sausage toward you, this time with bacon weave, until it is completely wrapped. Turn it so seam face down. Roll should be about 2 to 3 inches thick. Sprinkle with remaining barbecue rub.
6. Place roll on a baking sheet in oven or in smoker. Cook until internal temperature reaches 165 degrees on a meat thermometer, about 1 hour for each inch of thickness. When done, glaze roll with more sauce.
To serve, slice into 1/4-to- 1/2-inch rounds.
Yield: 10 or more servings.
Email from Maria Cantwell
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Friday, January 27, 2012
Jobs, Jobs and Cars - NYTimes.com
Jobs, Jobs and Cars - NYTimes.com: "the famed Mittelstand — provide to each other via shared suppliers and the maintenance "
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Thursday, January 26, 2012
Double-Dutch Chocolate Holiday Cookies -
Double-Dutch Chocolate Holiday Cookies
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 Double-Dutch Dark Cocoa
3/4 cup sugar
1/3 cup packed brown sugar
1-1/4 cups red and green milk chocolate M&M's
1/3 white baking chips
1. In a small bowl, combine flour, baking soda, and salt. In a 1-qt jar, layer the flour mixture, cocoa, sugar, brown sugar, M&M's, and baking chips. Cover and store in a cool, dry place for up to 1 month.
Yield: 1 batch (5 cups of mix) that makes 36 itty bitty cookies
And then to make them....
3/4 cup butter, softened
1 egg
1-1/2 teaspoons vanilla extract
1. In a large bowl, beat the butter, egg, and vanilla until well blended. Add contents of jar and stir until combined.
2. Drop by rounded tablespoon fulls two inches apart onto ungreased baking sheets. Bake at 350 degrees for 12-14 minutes or until set. Remove to wire reacks to cool. Store in an airtight container.
Currant Scone Mix
4 cups all-purpose flour (we did half whole-wheat pastry and half all-purpose)
2/3 cup sugar
1/2 cup nonfat dry milk powder
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2/3 cup shortening
1-1/2 cups dried currants or raisins (we used cranberries)
*my family also likes a bit more spice, so we added more cinnamon and then allspice, nutmeg, and cloves...we never measure how much spice we add in exactly, we just eyeball it...so basically put in as much as you want!
1. In a large bowl, combine flour, sugar, milk powder, cinnamon, and salt. Cut in shortening until mixture resembles coarse crumbs. Add currants. Divide mix into two batches; store in airtight containers in a cool, dry place for up to 6 months.
Yield: 2 Batches (6 cups mix) that make eight scones per batch
And then to make them...
1 egg, lightly beaten
1/2 cup water
1. In a large bowl, combine contents of scone mix, egg, and water until moistened. Turn onto a lightly floured surface; knead 5-6 times
2. Transfer to a greased baking sheet and pat onto a 9-inch circle. Cut into eight wedges (do not separate). Bake at 400 degrees for 20-25 minutes or until golden brown. Serve warm
We also sent them a jar of yummy jam because that always tastes good on anything, well, almost anything!
Hope there weren't any typos...that would really ruin the recipes! And if you really want to know the measurements of the extra spices, I can give that to you...enjoy!
Desi
Wednesday, January 25, 2012
Tuesday, January 24, 2012
Friday, January 20, 2012
Thursday, January 19, 2012
Thursday, January 12, 2012
Wednesday, January 11, 2012
Tuesday, January 10, 2012
Monday, January 9, 2012
Thursday, January 5, 2012
Wednesday, January 4, 2012
Tuesday, January 3, 2012
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