Tuesday, August 24, 2010

Corned Beef And Cabbage Stew

It's been awhile since I've added anything here. What with moving and other things I just haven't had time to post too many things. So I'm just going to have to resign myself to the fact that I will only post when I have the time (which is rare these days).

Here's a recipe I want to try. We love corned beef and cabbage as well as a good stew so this should be a win-win for us.


  • 1-1/12 pounds of corned beef

  • 1/2 a head of cabbage

  • 3 potatoes

  • 4 carrots

  • Pepper(optional)

  1. Fill a large pot about half-way with water and set it to boil.

  2. Cut the corned beef into bite size pieces. Keep in mind the corn beef will shrink a bit when it cooks. The size of bite is up to you.

  3. When the water is boiling carefully slid the chunks of corned beef into the boiling water. Leave to boil for 3-4 hours. Careful of boil over. Meat should be soft and tender to bite.

  4. While the meat cooks, cut the carrots and potatoes into chunks and set aside for now until the meat is 10-15 before ready, it should still be a little tough to bite, then slid in the carrots and potatoes.

  5. When meat is nearly ready, tear bits of the cabbage off and drop into the water. The cabbage will only need about 5 minutes to cook and add it’s flavor to the broth. Add the pepper now if you are using it. Serve.

Monday, January 4, 2010

I Will Return

Due to unseen circumstances, I will not be able to post on here for some time. With luck, things should be back to normal soon.

Monday, December 21, 2009

Best Whishes For The Holidays

This being the Christmas week, I won't be posting anything more until after the start of the new year.

I would like to take this time to wish everyone who visits this blog a very Merry Christmas and a Happy New Year. May the days ahead be better than the ones that have just passed and may your home be blessed with love, laughter, and prosperity.

Friday, December 18, 2009

Caroler's Crunch

This is one recipe I haven't had time to try yet but the person who sent it to me swears by it. She says it's a great nutty, crunchy treat. It sounds good so I am going to try it soon.


  • 1/2 Cup evaporated milk

  • 3/4 Cup white sugar

  • 1 - 6 Oz. package butterscotch chips

  • 2 Cups Cherrios

  • 1/4 Cup butter

  • 1 Tsp. vanilla

  • 1 Cup peanuts

  • 1 Cup broken pretzel pieces

Combine milk, sugar & butter. Bring to boil stirring contantly. Boil for 2 minutes. Remove from heat & add butterscotch chips, stirring until smoth. Combine rest of ingredients and toss lightly. Drop by spoonfuls onto a tray lined with parchment paper and cool

Store in air tight container.

Thursday, December 17, 2009

Nuts And Bolts

Whether you buy these for events like new years eve or just anytime, nuts and bolts are a nice little treat. Considering the cost and preservatives in the store bought version, these are better for you and a little cheaper to make. They also taste great.


  • 8 Cups Cheerios

  • 6 Cups Shreddies

  • 6 Cups pretzel sticks

  • 1 & 1/2 Cups margerine(melted)

  • 2 Cups whole cashews

  • 2 Cups whole almonds

  • 2 Tbsp. Worchestershire Sauce

  • 1 Tbsp. garlic salt

  • 1 Tbsp. onion powder

  • 1/2 Tsp. cayenne pepper (optional if you want it spicy)

  • 1 Tsp. seasoned salt

Preheat oven to 250 degrees. Mix all dry ingredients in large roasting pan. In microwave, melt margarine then add remaing ingredients to margarine and stir well. Pour over dry mixture and stir well again.

Place in oven and bake for 2 & 1/2 to 3 hours stirring occasionally. Remove from oven and let cool. Store in sealed cookie tins for up to 3 weeks

Wednesday, December 16, 2009

Gingerbread Man Cookies

If you're like my wife and insists on having a gingerbread house during the holidays (she has them mainly so she can watch our grandson destroy it), then you just have to have gingerbread men to go with it.


  • 1 Cup margarine

  • 1 Cup sugar

  • 1/2 Cup dark molasses

  • 1 Tsp. cinnamon

  • 1 Tsp. nutmeg

  • 1 Tsp. cloves

  • 1 Tsp, Ginger

  • 2 Eggs

  • 1 Tsp. Vinegar

  • 5 Cups flour

  • 1 Tsp. baking soda

In a saucepan, cream the margarine and sugar. Add molasses and spices and mix well. Bring to a boil, constantly stirring. Remove from heat and cool.

Stir in well beaten eggs and vinegar. Sift flour and baking soda and stir into molasses mixture.

Chill several hours.

Divide dough into 6 portions. Roll out and cut with gingerbread man cookie cutter. Garnish and then place on cookie sheet and bake at 350 degrees for 10 minutes.

Cool on a wire rack.

Tuesday, December 15, 2009

Christmas Rum Balls

Most people I know always have rum balls on hand during the Christmas season so here's any easy recipe for those who would like to try their hand at making them.


  • 4 Cups vanilla wafer crumbs

  • 1 & 1/4 Cups shredded coconut

  • 1 Cup finely chopped walnuts

  • 1 - 14 Oz. can sweetened condensed milk

  • 1/2 Cup rum

  • Icing sugar (for dusting)

In a large mixing bowl, combine the first five ingredients and thoroughly blend together. Cover bowl with plastic wrap and set in fridge for at least 10 minutes.

Remove from fridge and roll mixture into balls. Roll the balls in the icing sugar and store finished balls in fridge.

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