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"tiger butter"

google it - you'll find it...... a chocolate lover's dream (and so easy to make)

1 pound white chocolate, chopped

1/2 cup chunky peanut butter

2/3 cup semisweet chocolate chips

Microwave white chocolate in a large microwave-safe bowl on medium until melted, about 5 minutes.

Add peanut butter and microwave on high for 1 minute; stir until smooth and creamy.

Spread mixture into a 9 x 9 x 2-inch pan lined with wax paper.

In a small microwave-safe bowl, microwave chocolate chips on medium for 2 minutes.

Drizzle over white chocolate. Cool until firm.

Makes 32 pieces.

it's so good you'll cry.

Secrets?

Well, mine's no secret, but I love this tamale recipe I found on Yahoo Foods.

http://food.yahoo.com/recipes/allrecipes/34512/real-homemade-tamales

Real Homemade Tamales

Prep Time

35 min. Cook Time

3 hrs. Serves

16

1 1/4 pounds pork loin

1 large onion, halved

1 clove garlic

4 dried California chile pods

2 cups water

1 1/2 teaspoons salt

2 cups masa harina

1 (10.5 ounce) can beef broth

1 teaspoon baking powder

1/2 teaspoon salt

2/3 cup lard

1 (8 ounce) package dried corn husks

1 cup sour cream

Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.

Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.

Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.

Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.

Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

Yield: 16 servings

This is one of my favorite Mexican foods, but it's loaded with calories

Nutrition Info:

Per Serving

Calories: 235 kcal

Carbohydrates: 12 g

Dietary Fiber: 2 g

Fat: 16 g

Protein: 9 g

Sugars: 0 g

It's a lot of work, but so worth it.

I really should be paid for all of the advertising I do for this site....recipezaar.com, awesome place for anything you can think of!

Crane's Ice Tea:

1 Liter brown liquor of choice (E&J works best)

2 Liter Sprite

6 Lipton Ice Tea Bags

2 Pints (med pot) Water

Sugar (flavor to taste)

pinch Baking Soda

...in water bring tea bags to a boil..at peak boiling put in a pinch of baking soda (kills the aftertaste) ...take out tea bags and put tea in 1 gal pitcher. Add sugar and cool water until level is about 2 qts (half the pitcher). Add Alcohol (3/4 to full bottle) and fill remaining container with sprite. Lemon or Lime optional. Mix and serve chilled...you will NOT be able to taste the alcohol AT ALL if you do it right, but two cups will lay the best drinker on their ass!! LOL

Mexican coffee

Brew up a nice infusion of

1-2 Clove

1 small stick cinnamon

about a litre of water

If you like sugar, expect to put in half to a full cup of sugar. You are indulging yourself, remember?

Brew up for about 20-30 mins at a nice simmer in very hot water.

2 Heaped Large Spoons ("Essloeffel" of Coffee grind into the mix

Bring to the boil.

Reduce to a simmer. Strain and Serve hot.

In a similar vein: Gluehwein (Mulled Wine)

Rind of 1/2 a lemon, dezested and pesticide free

1-2 cloves

1 small stick of cinnamon

about 1 cup of water. Not too much, you just want to draw out the flavour.

Simmer as above for 30 mins

Add red wine, sweet is good in this case. Swartland red wine from SA does not need any sugar added, it is so sweet. Simply measure out 4 glasses for 4 persons.

Otherwise sugar to taste.

Bring to a simmer, do NOT BOIL. It kills the wine.

Lemon juice to taste, but optional.

When at a nice simmer pour or ladle into decorative glasses, making sure to pour over a spoon to prevent cracking of the glass. Thin glasses work best. Special glasses for making punch should be obtainable. Decorate with lemon rind (optional)

Enjoy hot with that hottie on a winter night, though you should make her sign a waiver, the law being what it is these days. ****Waves at a certain Mingles lady who has been to Germany and likes to order Weissbier****

Made with white wine this is called a "Seal" (Seehund)

Kahlua

I usually make this, bottle it and give out during the holidays. Enjoy!

5 cups water

5 cups sugar

3/4 cup instant coffee

4 oz pure vanilla

1 5th of your favorite light rum

1 5th of your favorite vodka

and 1/2 of a 5th of your favorite brandy

Heat water, sugar and coffee. Stirring to dissolve sugar. Bring to a boil, then reduce heat and simmer for 15 minutes. Cool completely.

Once cool mix in the vodka, rum, brandy and vanilla.

Stir and drink!

I'm definitely going to try the tamales and the tiger butter..

Favorite (SECRET) Recipes! well, i would take a bunch of mingles ladies and some whip cream and then............................................. well you get the picture.

weeeeeeeeeeeeeeeee

LMAO Biker...

I'll add a recipe or two soon

Bumping this because I love to cook and there should be more recipes in here.

I had a sandwich the other day that was FABULOUS...I didn't make it but I'm going to guesstimate how they made it:

Grilled Turkey and Brie on Sourdough

Two slices of sourdough bread

Turkey

Brie

Avocado

Tomato

All ingredients were sliced relatively thin, including the bread. The brie must have been spread on the bread.

Assemble: Bread, brie, turkey, avocado, tomato, another slice of bread with brie spread on it.

Grill like you would a grilled cheese sandwich.

YUMMY!

salmon snacks

can of good quality Pink Salmon

stay away from most store brands

5 tbls of Kraft buttermilk ranch

^more or less according to taste^

pinch salt

few grinds of fresh pepper

crackers of your choice

( I save all liquid and debris for the cats)

drain and remove fish from the can

debone and remove skin

mix dressing, salt & pepper stir till mixed

refrigerate about ten minutes covered

pile on crackers for a quick snack

perfect to keep on hand for unexpected guest

its very quick, uncomplicated and easy. The memory

will last a long time the flavor is wonderful.

Friends at work request it often when we have pot lucks

Beer Can Chicken on the Barby...........

1 whole chicken (about 4 pounds)

2 tablespoons vegetable oil

2 tablespoons salt

1 teaspoon black pepper

3 tablespoons of your favorite dry spice rub

1 can beer

For the rub:

1 teaspoon dry mustard

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon granulated garlic

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

To make the rub:

In a small bowl combine the rub ingredients.

Chicken:

Remove the neck and giblets from chicken and discard them. Rinse the chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and the dry rub mix. Set aside.

Open beer can and empty out half of the beer. Place the beer can on a solid surface. Grabbing a chicken leg in each hand, place the bird cavity over the beer can. Straighten it out so it is solidly in place.

Grilling Directions:

Heat your grill to medium high heat.

Transfer the bird-on-a-can to your grill and place in the center of one of the grates, balancing the bird on its 2 legs and the can like a tripod. Turn off the burner that the chicken is sitting over, so it gets only indirect heat. If using coals, place the bird in an area without coals directly below it.

Cook the chicken over medium-high, indirect heat, with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165F in the breast area and 180F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife.

Remove the chicken from the grill very carefully, wearing barbecue gloves and it let rest for 10 minutes before carving. Be careful that you don't spill the beer - it's hot!

Note: Always discard the beer as it may contain bacteria from ol' Chicken Neck.

Beer can chicken is really good. This recipe can be done in the oven for those who don't have or, for whatever reason, use a grill.

todays secret recipe?

www.albinoblacksheep.com/flash/posting

we all need to be aware of our insignificant little billy

bump

Rueben Sandwiches

.

Rye bread

Thousand Island Dressing

Swiss Cheese

Sauerkraut

Deli Corned Beef

Here is a chicken recipe that also includes the use of popcorn as a stuffing - imagine that.

When I found this recipe, I thought it was perfect for people like me, who just are not sure how to tell when poultry is thoroughly cooked, but not dried out.

Give this a try.

4-5 lb. Chicken

1-cup melted butter

1-cup stuffing (Pepperidge Farm is best)

1-cup uncooked popcorn (ORVILLE REDENBACHERS LOW FAT)

Lightly salt and pepper to taste

Preheat oven to 350 degrees. Brush chicken well with melted butter, then salt and pepper. Fill the cavity with the stuffing and popcorn. Place in baking pan with the neck end towards the back of the oven.

Listen for the popping sounds.

When the chicken's ass blows the oven door open and the chicken flies across the room, it's done.

LMFAO!!!!!

Ooooohhh mannnnnn that's funny!!!!!!