David's Sweet and Hot Mustard

Ingredients:

2 oz. Colmans Mustard Powder (Double Superfine in yellow tin)

1 cup sugar

2/3 cup Heinz white vinegar

3 large brown eggs well beaten

I usually double up on the ingredients for a larger yield....

In a medium saucepan whisk Mustard Powder and sugar until thoroughly blended. Add white vinegar and eggs and whisk thoroughly. (I usually take a wooden spoon and scrape along the inside edge of the pan to make sure nothing has stuck to it which prevents caramelizing.)

Turn on stove to LOW to MEDIUM heat. This is kind of the tricky part depending on the stove. You do NOT want to bring this mixture to a major boil at any time. However, you DO want to stir it now and then until it thickens to the consistency of a puree. What you're looking for is for the pan to look like the L'brea Tar Pits with thick bubbles plopping up every now and then. When mixture thickens remove from stove. Whisk together one last time and put in glass jars. ( I like to use the Ball Jelly Jars with lids, but any glass jar will do.) Cool at room temperature for 30 minutes before putting lids on. Refrigerate. Yield is about 9 6oz. jars.

The correct heat is the key to making this mustard. It may take a few times to "dial it in'..... ENJOY!!!

Snicker Cookies (YUM!!!)

1 ¾ cups flour
½ cup granulated sugar
½ tsp baking soda
¼ tsp salt
½ cup softened butter
½ cup creamy peanut butter
½ cup honey
1 tbsp milk
24 miniature Snickers (or whatever your favorite is)

In a large mixing bowl, stir flour, sugar, baking soda and salt together. Cut in the butter and peanut butter until mixture resembles coarse crumbs. Using a wooden spoon, beat in honey and milk until well combined.

For each cookie, pat 1 tbsp of the dough into a circle. Place 1 piece of candy in the center and shape the dough around the candy to form a 1 ½ “ ball. Place the balls about 2 inches apart on an ungreased cookie sheet.

Bake in a 350-degree oven for 11-14 minutes until edges are light brown. (My oven is definitely 11 minutes on the third rack position or the bottoms get burned. The dough still looks doughy, but it definitely cooked, so you’ll have to experiment with your oven.)

Crumb Cake

Grease and flour-sheet cake pan

1 package yellow cake mix (Duncan Hines Butter Recipe works well, but if I can’t find that I use any yellow cake mix)

4 eggs slightly beaten

2/3 cup of oil

2/3 cup of milk

Mix together- Bake 350˚- 20 min (if you have a hot oven, lower temp.)

Cool ½ hour

CRUMBS

4 cups flour

2/3 cup brown sugar

2/3 cup sugar

3 sticks of margarine

1 tsp. vanilla

1 ½ tsp. Cinnamon

Melt margarine- add do dry ingredients- cover cake completely

Bake 20- 25 min. (until done) (325˚)

When cool- sprinkle with confectionary sugar

PHILLY’S BEANS

In a pot, put as many cans of refried beans and pinto beans as you want
Preferably Old El Paso brand
As much Philly cream cheese as you want
As much Ortega and/or Pace thick and chunky jarred salsa as you want
As much shredded cheddar AND Monterey jack cheese as you want
Stir it up till mushy, thick and melted
Serve with Enchiladas, Tacos as a side dish or with Tostitos as a dip

PHILLY’S ENCHILADAS

Boil as much boneless, skinless chicken as you want
Put aside to cool off
Chop as many sweet onions as you want and lightly sauté with veggie oil
Put onions in a pot with as many cans of Old El Paso chopped green chilies (a lot is good)
Also put in pot enough cans of Old El Paso enchilada sauce (enough to cover (plus) the amount of chicken you used
Pull apart the chicken shredding it with your hands
Add chicken to the warm pot of sauce above and stir

In a frying pan, heat some veggie oil
Depending on the size of your frying pan put 1, 2 or3 corn tortillas at a time
Drop them in flat, only for seconds so they get soft and greasy NOT until they get hard
As you take them out place them on a paper towel lined plate

Remove the chicken/sauce mixture to cool a little
Put a little chickenless sauce on the bottom of a baking pan
With your hands, stuff each individual tortilla, roll like and enchilada, and place in the baking pan

After the first layer of enchis is in the pan, sprinkle or load shredded cheddar and Monterey jack cheeses on top

Do another layer of enchis

Layer more cheese

Do as many layers as your pan is deep

Bake at 350° for as long as you want or until cheese is bubbling!

Serve with sour cream, chopped scallions, chopped black olives and anything else you can think of!

Leftover Chicken (or Turkey) Pot Pie

Ingredients

2 to 3 cups of the cut up pieces of left over chicken or turkey

1 cup of mayonnaise
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 large bag of frozen mixed vegetables (16 to 24 oz.)
¼ stick of butter or margarine
1 small box of mushrooms
1 large onion
1 heaping tablespoon of minced garlic
2 prepared pie crusts (can be found in the refrigerated or frozen section of grocery)
a sprinkling of garlic powder.
1 beaten egg

Sauté onion, garlic and mushrooms and set aside.
Mix. chicken or turkey, mayonnaise, soups and mixed vegetables.
Add onion mixture
Line pie plate with one piecrust.
Place mixture in crust.
Seal with top crust.
Brush with beaten egg.
Sprinkle with garlic powder.

Bake at 400 degrees for 45 minutes or until crust is golden.

 

Steve's Rockin' Jambalaya

David's Sweet & Hot Mustard

Snickers Cookies

Crumb Cake

Philly's Beans

Philly's Enchiladas

Chix or Turkey Pot Pie