Pour both into a plastic sandwich bag and shake until well blended. Store in an empty spice jar. Sprinkle on buttered toast, french toast, pancakes, streusel cake, muffins, hot cocoa, oatmeal, anything and everything!
You want tender turkey? Brine, brine, brine! I found this wonderful secret and haven’t looked back since. The night before you plan to roast it, in a small pot put in 1 cup salt, 1 cup brown sugar, 1 Tbsp sage and 1 Tbsp black pepper. Add enough water to fill and just bring to a good boil, then pour in a big enough pot that turkey will be completely submerged when filled with water. Let cool a bit then add another pot full of cold water (You want it to be about a third full), stir well. You can throw in a couple ice cubes if you’re in a hurry, but I usually don’t and you’ll see why in a minute. Place fresh or defrosted turkey in the big pot and then fill with cold water until turkey is covered. (I actually place my frozen turkey in 2 nights before, hence no ice.) 4 hours before you’re ready to roast, take the turkey out and rinse it well, then pat dry with paper towels. Rub with a little oil, (I really like olive oil). Set to the side and make your dry rub. The basics are 1 teaspoon of everything that you like in your spice rack. Salt, pepper, onion powder, garlic powder, Italian seasoning, sage, paprika and parsley, whatever etc. (I also added Mrs Dash original, Old Bay garlic and herbs and granulated chicken bouillon because I like it). Pat all over the bird. Place breast side down on a rack in a roaster pan and refrigerate (the 4 hours). 15 minutes before you’re ready to roast, take it out of the fridge and just let it sit. Pop into the oven at 425 degrees for 1 hour, then decrease heat to 325 degrees and flip turkey over on it’s back. Roast according to weight directions, checking every hour for brownness, tent with aluminum foil if it gets crispy brown before completely done. Voila! Yummy juicy turkey!
2 lbs Hamburger (I like ground chuck)
2 cans black beans, undrained
2 cans whole kernal corn, undrained
1 can diced tomatoes, undrained (I like petite diced)
1 can Rotel tomatoes & chilies, undrained (mild or hot, your choice)
2 packs taco seasoning
1 pack ranch dip
Brown the meat and drain the fat. Add everything in the soup list to the pot, stir together. (Thin with a little water if necessary.) Heat on medium, stirring occasionally til hot. Ladle into bowls and top with sourcream, cheese and fritos.
I started not to even post this because it’s so simple, but my gosh, it’s so good! There’s never any leftover when I make these.
Peel and slice 2 cucumbers (thin, but not TOO thin). Place in a bowl or container of your
choice, more wider than tall. Generously (or to taste, can be omitted) sprinkle with black pepper. Now this is the most important part (no substitutes!), pour “Mizkan Nakano Seasoned Rice Vinegar Original” (found at any grocery store) over the cucumbers to cover. Stir around to mix in the black pepper. Let sit for at least an hour to allow the cucumbers to soak up the vinegar. Now go ahead and eat you a few because your family won’t leave any once they taste it! I’ve also thrown in some other veggies like sliced tomato, onion and bell pepper from time to time, these turned out really great as well. Hope you enjoy these as much as we do! 🙂
4 large or 5 small very ripe bananas
1 stick of salted real butter, melted and cooled
2 large eggs, lightly beaten
1 tsp. vanilla extract
1 tsp. ground cinnamon
Pinch of salt
3/4 cup packed brown sugar
3/4 cup walnuts
1-1/2 cups self-rising flour
Preheat oven to 350 degrees. Butter and flour a loaf pan. In a large bowl, mash the bananas and then add each ingredient in the order listed, mixing well with a rubber spatula after the addition of each separate ingredient. (Mix the flour in 1/2 cup at a time.) Pour into the loaf pan. (I have a large pizza stone that I bake on, but if you don’t have one, place the loaf pan on an insulated baking sheet or 2 regular baking sheets stacked one on top of the other.) Bake on the middle rack for approximately an hour or until it pulls away from the sides and a toothpick inserted in the middle comes out clean. When the bread is done, flip out onto a wire rack and let cool.
To find out more, including how to control cookies, see here: