MMMMMMMMMMMMMMMMMMM!! cloudy can u make some for the weddin!! luv jen

Scalloped Sweet Potatoes 1 cup bisquick 3/4 cup light brown sugar, packed (or honey, be kinda hard to pack it, but it works) 1/2 cup butter (i use whipped butter) 2 medium sweet potatoes 1 cup sour cream 1/4 cup pecan pieces, (sometimes i sub. sliced almonds, slivered almonds, or what ever you wish) slice sweet potatoes, cross-wise, about 1/2 inch thick, boil until just before fork-tender. let cool. in a bowl, mix together bisquick, 1/2 cup brown sugar, cut in butter, until crumbly. put half of crumbs in a 8x8 baking dish, pack evenly in the bottom. peel sweet potatoes (can peel before boiling) place in a layer over the crumbs. in a small bowl, stir together sour cream and 1/4 cup brown sugar, spoon over sweet potatoes. stir pecans into reserved crumbs, sprinkle over top, bake on top oven rack at 375* for 20-25 minutes, or until topping is golden brown. BON APETIT!! :) for a change of pace, substitute julienne sliced carrot chips...;)

dave's Fruit Cobbler 3 cups sliced peeled fresh peaches 3 cups sliced peeled fresh pears 2 teaspoons lemon juice 1/2 cup sugar 1/3 cup water 1/4 cup cornstarch 1/2 teaspoon ground cinnamon 1 cup fresh raspberries 1/4 cup butter or margarine, melted 2/3 cup sugar 1 can buttermilk biscuits 1 . Heat oven to 350°F. In medium bowl, toss peaches and pears with lemon juice. 2 . In 4-quart nonstick saucepan, heat 1/2 cup sugar, the water, cornstarch and 1/4 teaspoon of the cinnamon over medium heat to boiling. Boil 1 minute, stirring constantly. Stir in peaches and pears. Cook until hot and bubbly, stirring frequently. Add raspberries; cook and stir 1 minute. Pour into ungreased 13x9-inch glass baking dish. Cover to keep hot. 3 . In small bowl, place melted butter. In another small bowl, mix 2/3 cup sugar and remaining 1/4 teaspoon cinnamon. 4 . Separate dough into 8 biscuits. Cut each biscuit into quarters. Lightly roll each biscuit piece in melted butter, then in sugar mixture to coat. Arrange biscuit pieces point sides down on hot fruit mixture. 5 . Bake 35 to 45 minutes or until biscuit pieces are deep golden brown and bottoms are no longer doughy.

1 large garlic clove, finely chopped 3 teaspoons chili powder 1 teaspoon coriander 3 tablespoons olive oil 1/8 teaspoon red pepper sauce 1 1/2 lb pork tenderloin, cut into 1-inch cubes 12 (6-inch) wooden skewers 1 . In medium nonmetal bowl or 1-gallon resealable food-storage plastic bag, mix all ingredients except pork. Add pork; turn to coat. Cover dish or seal bag; refrigerate at least 4 hours to marinate. Soak wooden skewers in water for 30 minutes. 2 . Heat grill. Thread pork evenly on skewers; discard marinade. 3 . Place kabobs on grill. Cover grill; cook over medium-high heat 12 to 15 minutes, turning once, until pork is no longer pink in center. Soak wooden skewers to keep them from burning on the grill. A pie plate or baking pan is perfect for soaking the skewers. Metal skewers can be used in place of small wooden skewers.

1/2 cup spicy bean dip 2 packages (10 oz each) prebaked Italian pizza crusts (6 inch) 1 cup taco sauce with seasoned ground beef 1 can (4.5 oz) chopped green chiles 1 medium tomato, chopped (1/2 cup) 1/2 cup sliced green onions (8 medium) 2 cups finely shredded Cheddar cheese (8 oz) 1 . Heat grill. Spread 2 tablespoons of the bean dip evenly on each pizza crust. Spoon and spread ground beef mixture evenly over dip. Sprinkle each with chiles, tomato, onions and cheese. 2 . When grill is heated, place pizzas over medium heat. Cover grill; cook 8 to 10 minutes or until crusts are crisp and toppings are thoroughly heated.

Kinda Sorta “Pizza” Made this one while I was in Culinary Arts....Sure wish we could post a picture.... words do not do this recipe justice......- it makes a fantastic presentation ! ! ! - a different kind of “pizza” that goes wonderful.... Served on a causal evening with good friends and good conversation.... a simple classic recipe... – if you are a master on an outdoor grill... you might give it a try.... Syc.... Focaccia with Roasted Red Onions Dissolve : 1 pk active dry yeast 1 cup warm water 1 teaspoon sugar – allow to sit till yeast starts to activate.... Mix yeast mixture into 2 ¾ cup BREAD flour 1 ½ teaspoon salt 3 Tablespoon olive oil Knead dough on floured surface for 10 minutes.... Put dough in lightly oiled bowl,coverwith a cloth, and allow to rest in warm area till double in size... Punch down.. and allow to rest 10 more minutes..... Roll dough on lightly floured surface to form a 9 ½ “ diameter.... Place dough on lightly oiled baking sheet, cover and allow to rise 30 minutes... Use your fingertips to gently press and dimple the surface of the dough... scatter and even layer of Gruy`ere Cheese ( 7 oz ) , 3 Red onions, each cut into 8 wedges, sprinkle with fresh thyme if you have it...1 teaspoon Course Salt and drizzle with 4 Tablespoons Olive Oil... Bake in a 400 degree oven for 30 minutes or until puffed and topping is crisp... Cool slightly, cut into wedges, serve while still warm or at room temp.... –

Okay...per the request in the chat room the tonight...for the Kinda Sorta Blooming Onion and or “ Petals ” ( a knock off the Bloomin’ Onion from the famous “ Down Under Steakhouse” ) The onion: 1 egg 1 cup milk 1 cup all purpose flour 1 ½ teaspoon salt 1 teaspoon cayenne pepper 1 teaspoon paprika ¼ teaspoon dried oregano lil bit of cumin 1 jumbo onion oil for frying Dippin sauce ½ cup mayo ¼ teaspoon paprika 1 Tablespoon Ketchup 3 Tablespoons prepared Horseradish ¼ teaspoon salt lil oregano, black pepper, red pepper... Prepare dippin sauce and refrigerate... Blend egg and milk together... set aside Sift together dry ingredients ...set aside The difficult part is cutting an onion into the “ bloom” – peel and cut the top off a large onion...then slice threw the onion about ¾ of the way threw.. turn and continue process for 16 times - according to the directions ... you are supposed to dip the onion into boiling water for a minute then into ice water to separate the petals ... ( I personally am not into a “ bloom...so I cut the onion into eighths.. cut the root end out .. and separate each “ petal” from the rest ) Dip the onion or petals into milk/egg mixture... then dust or sift the dry ingredients over the onion bloom......then double dip it into milk/egg mixture again, then dust or sift dry ingredients over the onion bloom again...or petals which ever you prefer...refrigerate 15-20 minutes ... make sure oil deep enough to cover the onion completely and is very hot ... 350 degrees.... fry onion bloom side up.... for about 10 minutes....or until individual petals are golden brown... drain on paper towels... If you want to get fancy smancy... you can take spread petals and insert a small container of dipping sauce in the center of the bloom.... if not...serve the dipping sauce on the side....dealers choice.................. Syc

Liver and Onions with a Twist Okay... all of you that just made a face, and went ewwwww ! Go back in the chat room.....lol.... but to anyone else that likes Liver and Onions on occasion this is pretty good... Prep work : Dice 4 or 5 strips of bacon - sorry Petals ( my pot bellied pig - this is one time I do cook pork ) Slice one large onion Slice Liver into ½” strips and dredge in flour ¼ tsp ground sage Fry bacon till cooked.... add a little more oil if bacon is lean.... add ¼ tsp sage.... stir.... add floured liver strips... sauté liver on all sides.... add onions.... stir...sauté slightly..... add about ½ – ¾ cup water... stir.. cover, and reduce heat to medium... simmer about 15 minutes or until onions are done.... Syc

Strawberry Shortcakes's Biscuits 1 can (10.2 oz) refrigerated buttermilk biscuits (5 biscuits) 2 tablespoons butter or margarine, melted 1/4 cup sugar Strawberry Mixture 1 1/2 pints (3 cups) fresh strawberries, sliced 1/3 cup sugar Whipped Cream 1/2 cup whipping cream 2 tablespoons sugar 1/4 teaspoon vanilla, 1 . Heat oven to 375°F. Separate dough into 5 biscuits. Dip tops and sides of each biscuit in butter; dip in 1/4 cup sugar. Place on ungreased cookie sheet. Bake 13 to 17 minutes or until golden brown. Cool 5 minutes. 2 . Meanwhile, in medium bowl, mix strawberries and 1/3 cup sugar. Set aside. 3 . In another small bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until soft peaks form. Beat in vanilla. 4 . To serve, split biscuits; place on individual plates. Top with whipped cream and strawberry mixture.

Here's something for a big get-together. Trash Can Punch for 100 New 30-gallon trash can 9 (750 ml) bottles light rum 9 (750 ml) bottles dark rum 4 (1-liter) bottles orange liqueur 30-40 pounds firm fruit,* 3 gallons orange juice 3 gallons pineapple juice 7 liters (about 30 cups) lime juice 2 liters grenadine Ice * Good fruit choices are oranges, pineapples, seedless grapes, apples, strawberries, seedless watermelon, peaches and apricots. Leave the strawberries and grapes whole but cut the rest into punch-cup size wedges. Make the punch on-site; only a nut would try to transport a 30-gallon "punch bowl" full of punch. First, clean the trash can and rinse it very well. Pour in the rums and the orange liqueur. Add the fruit and let it soak up the alcohol for an hour or two. (Punch-drunk fruit?) Stir in the juices and grenadine. A small, clean, oar makes a good stirrer (or perhaps your big paper parasol will have a handle long enough to do the job.) Add a block of ice and let it chill. Serve over ice with fruit. Keep cold, adding ice as necessary. Makes 400 (4-ounce) servings, plus fruit and ice. Note: If you'd like to tone it down a bit you can add more juice or some bottled water without harming the recipe. Trash Can Punch Cost Breakdown It's not often we need such a large punch recipe, but when we do, we do, and it can be a real pain in the neck to figure the details. This should help. The second piece of good news is that you don't need to use expensive ingredients in punch. I've estimated the cost using the lowest cost, best value items I could find; I shopped an office supply store, a discount liquor store, a warehouse market and a regular grocery store. I'm sure you can find similar buys in your area. Trash Can, 32-gallon, $ 28.00 This is big enough for the punch, fruit, ice and any extras. Light Rum 9 (750 ml) bottles @ 5.99 ea. = 54.00 Dark Rum, 9 (750 ml) bottles @ 7.99 ea. = 72.00 Orange Liqueur, 4 (1-liter) bottles @ 7.99 ea. = 32.00 Genadine, 2 (1-liter) bottles @ 3.99 ea. = 8.00 Lime Juice, 7 (1-liter) bottles @ 3.99 ea. = 28.00 Frozen Orange Juice Concentrate, 3 (gallons) @ 3.00 ea. = 9.00 Frozen Pineapple Juice Concentrate, 3 (gallons) @ 3.00 ea. = 9.00 Fruit, estimate using 1 flat of strawberries, 1 flat of apples, 1 flat of oranges, 2 pineapples, 1 large watermelon, 5 pounds green grapes, (about 40 pounds) = 40.00 "Rock" Ice, 140 pounds @ 20 pounds for 3.99 ea. = 28.00 You may need more ice if the party is long, outdoors, hot, or all of these. Look over the food planning guidelines. Block Ice can be hard to find these days; I recommend freezing a few of your own in larger plastic storage containers with purified or distilled water. Party Tumblers, 360 10-ounce clear plastic cups @ 120 for 6.99 ea. = 21.00 You might get away with fewer cups, but just in case... Big Silly Red Paper Parasol = 8.00 Total: $ 337.00. Not bad! Have fun! Shannon okcountrylady