Quote:
Originally posted by jaybird
Don't get too excited until you see what's IN the package. And wait for instructions.
:cool:
Yes Maam :p
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Quote:
Originally posted by jaybird
Don't get too excited until you see what's IN the package. And wait for instructions.
:cool:
Yes Maam :p
Jolie, isn't he just the best pet?
Don't forget the confetti sprinkles -- Birthday Cakes and "SURPRISE" shaped -- MAtt & Meg thought that would be sooooo cool when you opened your box. Aren't you glad I found BIG confettie ?
Quote:
Originally posted by Jolie Rouge
Don't forget the confetti sprinkles -- Birthday Cakes and "SURPRISE" shaped -- MAtt & Meg thought that would be sooooo cool when you opened your box. Aren't you glad I found BIG confettie ?
:D OOOH YEAH
;) BTW
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
:p
SALT WATER TAFFY
1 cup granulated sugar
2 tablespoons cornstarch
3/4 cup light corn syrup
1/2 cup water
2 tablespoons margarine
1/2 teaspoon salt
Mix sugar and cornstarch in a saucepan, then stir in remaining ingredients.
Cook, stirring, until sugar dissolves. Continue cooking, without stirring, to
260 degrees F. After boiling ceases, stir in 1 teaspoon flavoring (pure oil) and
food coloring. Pour onto a greased sheet.
When cool enough to handle, grease hands and pull until satiny and light in
color. Cut into 1-inch
pieces. Wrap in wax paper.
Makes 1 pound.
ROASTED CORN SALAD
• Honey chipotle dressing:
½ cup roasted chili pesto
¼ cup pureed canned chipotle, or adjust to taste for less spice
½ cup honey
1 cup vegetable oil
¼ cup cider vinegar
2 tablespoons sugar
1 tablespoon chopped fresh cilantro
• Salad:
5 cans (8 ounces each) Mexican corn
1 can (4 ounces) diced green fire-roasted chiles
½ cup green bell peppers, diced
¼ cup red bell peppers, diced
1 cup canned black beans, rinsed and drained
To make dressing: In food processor or blender, combine chili pesto, pureed chipotle, honey, vegetable oil, vinegar, sugar and fresh cilantro. Blend until combined. Set aside. (Makes 2½ cups.)
To roast corn: Preheat oven to 400 degrees. Drain 4 cans of corn. Place on cookie sheet. Roast for 15 to 20 minutes or until slightly browned. Cool.
To make salad: Drain remaining can of corn. Place in salad bowl. Add green chiles, green peppers, red peppers and black beans. Add cooled roasted corn. Add 1 cup dressing. Fold into mixture, blending well. Serve immediately or chill for 2 to 3 hours.
:D
MEATLOAF
1½ pounds lean ground beef
¾ cups crushed baked corn tortilla chips (about 2½ ounces)
1 large egg
1 can (15.25 ounces) whole-kernel corn, drained
1 jar (11 ounces) medium-hot chunky salsa (about 1¼ cups), divided
½ teaspoon salt
¼ teaspoon coarse ground black pepper
To make meatloaf: Preheat oven to 375 degrees. In large bowl, mix ground beef, tortilla chips, egg, corn, 1 cup salsa, salt and pepper just until combined. (Note: Do not overmix or meatloaf will be tough.)
To bake meatloaf: Transfer meat mixture to 10-by-4-inch roasting pan. Shape into loaf. Spread remaining ¼ cup salsa over meatloaf. Bake for 1 hour or until temperature on meat thermometer inserted in center of meat reaches 160 degrees. Let stand for 10 minutes before serving.
:D
borkborkbork
I have instructions waiting for you, upon receipt of the brown envelope.
:eek:Quote:
Originally posted by jaybird
borkborkbork
I have instructions waiting for you, upon receipt of the brown envelope.
~twirls her moustache and laughs the sort of laugh that gets a person locked up~
:eek: :eek: :eek: :eek: :eek: :eek: :eek: :eek:Quote:
Originally posted by jaybird
~twirls her moustache and laughs the sort of laugh that gets a person locked up~
:p Yasureyoubetcha ;) Same wing as Stubby???;)
:D
Wouldn't you like to know...