'oh they are ribbed for her pleasure'

Lmao so that was the response we got when we unveiled them for the 4th of July BBQ. But here's a little video for some more reasons behind spiral-cutting your hotdogs. Just click the link the link below the picture and brush up on some hot dog knowledge :)

why you should spiral-cut your hot dog for grilling

Oh it's been a while hasn't it?

Well two surgeries later I'm back...no pun intended... I'm seriously going to and keep up with this blog a bit more seriously! Just to make sure i keep up with it I'll star with about one to two recipes a week.

Ok now enough of my blabbering on to the recipe...

Molten lava cakes!
These are super easy to make and taste awesome!

THANKS TO STACY FOR INTRODUCING IT TO US AND SOWING US HOW SIMPLE IT IS TO MAKE!!

Ingredients:
6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
10 tablespoons (1 1/4 stick) butter
1/2 cup all-purpose flour
1 1/2 cup confectioners' sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur

Pre-heat oven 425 degrees F.

Grease 6 (6-ounce) custard cups. Melt the chocolate and butter in the microwave, or in a double broiler. Add the flour and sugar to the chocolate mixture. Stir in the eggs and yolks until the smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto desert plates.

Try this recipe! It's easy! It's yummy! And who doesn't love chocolate cake!!

Lazy days require pancakes!

Ok, there we were, deciding what was going to be for breakfast and it was almost noon. Pancakes were an interesting choice however after looking for the usual "premade" mix we found that we had none. So, the next best option was for Alex to check out one of our favorite internet sites (allrecipes.com) for more suggestions and he found some great pancakes made from scratch!

You will need:

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
3/4 teaspoon salt
1 Tbl spoon white sugar
1 1/4 cup milk
1 egg
1 tsp vanilla (little more won't hurt either)
3 tablespoons butter (melted)

In a large bowl sift together the flour, baking powder, salt, and sugar. Make a small indentation in the dry mixture and add the milk, egg, melted butter, and vanilla. Stir until pretty smooth (I never got all the lumps out and they still turned out great.

Next

Heat a lightly oiled griddle of frying pan (I used butter flavored pam for the oil) to medium high heat. Pour approximately 1/4 cup of batter onto the pan and brown both sides of the pancake.

(when the first side has bubbles its ready to be turned, I found that the pancakes burned a little quickly so keep an eye on them)

We ended up with homemade pancakes that had a little almost "crunchy" crust on the outside and a tender inside with a hint of vanilla in them! Fantastico!

HOLA!

OK shame on us!!! I know we started off strong then just sort of let it slip away... we will try and keep up with it as much as possible!! if not hey we seem to start off the year strong then sort of fade off... it gives you something to look forward to next year :) hahaha just kidding we will seriously try and do better this year!!!

Before we start this weeks dessert dish we'd like to point you over to our friends BBQ page that will leave your mouth watering!!! Andrew and Brian are two brothers that share the same enthusiasm about BBQing as we do food! This is where we get all our BBQing pointers when we need them, plus Moose is a big fan of their prime rib! Check them out:

http://www.facebook.com/LeftoverBBQ

Ok on to the subject of the week: Pumpkin-Pecan Pie Bars from Cuisine at home Dec. 2011

Moose made these for work as well as for a family gathering and never had any leftovers :) Its a pumpkin pie and pecan pie mixed up all in one heavenly piece of awesomeness!!!

For the crust, cream:

2 sticks unsalted butter,

softened (16 Tbsp.)

2/3 cup packed brown sugar

2 2/3 bups all-purpose flour

1/2 tsp. table salt

For the filling:

6 eggs

3/4 cup each granulated sugar

and packed brown sugar

1 can pumpkin puree (15 oz.)

1 cup pure maple syrup

1/2 cup light corn syrup

2 Tbsp. bourbon (optional)

1 tsp. ground cinnamon

1/2 tsp. table salt

1/4 tsp. ground cloves

3 cups pecan halves

Let the fun begin...

Preheat the oven to 350°. Line a 9x13-inch baking pan with foil.

For the crust, cream butter and 2/3 cup of brown sugar with a mixer on medium speed until light and fluffy, about 5 minutes.

Add flour and 1/2 tsp. salt and mix until combined but crumbly. Press dough into botom of prepared pan; bake until golden, 30 minutes.

For the filling, whisk together eggs, granulated sugar, and 3/4 cup brown sugar until combined.

Mix in pumpkin, maple syrup, corn syrup, bourbon, cinnamon, 1/2 tsp. salt, and cloves until combined, stir in pecans and pour over hot crust.

Bake bars until filling is just set, about 45 minutes. Cool bars to room temperature and remove from foil before cutting.

Some handy tips :)

•After removing from the foil, slice the bars while still upside down on the cutting board to prevent the pecans from being pushed into the filling.

•Take these bars over-the-top by serving them with a scoop of cinnamon or vanilla ice cream.

Until next week!

Moose-N-A's

Try this with your next steak!

I tried this recipe for cooking a steak and I think it turned out fantastic, give it a shot and let us know what you think.

1st you need to grab a few of your favorite steaks which will hopefully be New York strips, Rib-eyes, or Tenderloins since that what the recipe suggests. (I used my favorite, which is the Rib-eye)

The steaks need to be about 1 1/2 inch thick.

Mix:
1 teaspoon salt
1 teaspoon cornstarch

Pat the steaks dry with paper towels

Use the salt/cornstarch mixture to rub the steaks down on both sides (I used it on just one steak so you may need to make a little more mix than what is shown if you have several steaks)

Place the rubbed steaks onto a wire rack and the rack onto a rimmed baking sheet, then place everything into the freezer and freeze for a minimum of 30 minutes or maximum 1 hour (steaks should be firm and dry to the touch)

Take steaks out of freezer and season to taste with pepper (I forgot this step and it was still great)

Throw the steaks on a hot grill and grill covered until well browned and cooked to desired doneness (approx. 4 to 8 minutes per side) Watch for flare ups and avoid them obviously since you don't want your steak to burn.

Once cooked to your preference transfer the steaks to a plate and tent with foil and let rest for 5 minutes.

Now its time to chow down! You should end up with a steak cooked to your preferred doneness and it should also have a slight steak house type crust on it.

Enjoy!
Moose

Let's talk Raspberry Chipotle Sauce...

You can find this at any of our local HEB's and its pretty good, not super hot by any means but still has a little zip to let you know its there. (Some people who don't eat ANY spicey food may actually think this is hot....Theresa)

Grab you some fresh veggies such as zucchini, red, yellow, orange, and green bell peppers, a sweet onion, some mushrooms and chop them up to a decent one bite size.

I like to add anything that used to moo, or cluck, or oink (or any combo there of) to my meals so I went to Granzin's meat market and picked up one of their marionated tri-tip packages that come in a vacuum sealed bag and I also picked up a package of V&V brand jalepeno sausage from HEB, and cut both of these oink'n moo'n meats to bite size.

Now all you have to do is start stabbin' them on a skewer stick in any order you like.

Next pop them on your already heated up charcoal or gas grill and let them cook for a while without any sauce on them so the sugars don't burn right off the bat

Cook them till the veggie's are tender and the meat is done, turning at least once then add your Raspberry Chipotle Sauce with a bbq brush.

Finish cooking till everything is nice a done and your sauce is sticky and hot and your ready to eat!

I like this because its a small cleanup with a great deal of food...and you get your veggies and meat all in one stick!

Fantastic Pulled Pork mini-Sammy's!

Ok, sorry I don't have any pictures but I thought it best to just get out this recipe and you could try it yourself and take your own pics. lol

This is compliments of one of the million recipe books we have and since I was in the mood to have some type of bbq at a recent gathering we had I tried it, its super easy!

Check it out...

You will need to grab:

a 2 to 3 pound pork tenderloin
a 6 pack of your favorite Rootbeer (about two to use and the rest to drink) I used A&W
1-2 bottles of your favorite bbq sauce (I used KC Masterpiece hickory flavor)
Several packages of the Hawaiian dinner rolls or large hamburger buns if you don't want "mini" sammy's (Hawaiian brand is usually found near the bakery or deli area)
Butter
Dill pickle slices

Put your tenderloin in a decent size crockpot (seasoning is optional from what I can tell, some say you can salt and pepper it, I just added a little coating of dry fajita seasoning, but really couldnt taste it when it was done so it's up to you)

Pour enough Rootbeer over the tenderloin to cover it and fire up your crockpot to low (225 to 250)

Let it cook for 7 to 8 hours

Once the tenderloin is "tender" remove it from the crockpot and "shred it with two forks"

Dump out the juice and Rootbeer that is left in your crockpot and once shredded, add your tenderloin back to the crockpot, then add the bottle of bbq sauce. (I added a little more because I used a 3 pounder so you might actually want to buy two bottles)

Heat everything back up again

Cut however many dinner rolls you want to use in half and spread butter on the insides then place in a frying pan cooking till the cut sides are brown and toasted.

Now all you have to do is add your pulled pork to the buns, add a pickle to top if you want, and "ta dah", you have yourself a pulled pork sammy with very little effort!

Note: this makes a pretty good sized portion so make sure to invite your friends! Also, this works great for parties...just leave it in the crockpot and let everyone make their own sammy...less work for the host. ;-)

"EVERYBODY SHOTS, SHOTS, SHOTS, SHOTS..."

I had someone ask me once if I was an alcoholic cause I was always posting pictures of my drinks or me drinking… I said no I just don’t take pictures of myself working :-{)

Mojito (my all time favorite!)
1 shot rum (I use Bacardi gold, or black cherry rum for a black cherry mojito)
5 mint leaves
1 ½ shot of simple syrup (instructions below on how to make)
ice
sprite


put mint leave into glass, rum, and simple syrup and muddle. Add ice and sprite. Enjoy! ☺



(add a spiked cherry if making a flavored mojito)

*simple syrup*
take 1 empty water bottle and fill ¾ with sugar (OMG! That’s a lot of sugar, I know, I know it will work out in the end!!) fill the rest with hot water and shake until clear and dissolved (as can be seen beginning to happen in the picture to the right), add more hot water to fill the rest of the bottle


Ok here’s a favorite that can be used as drink topper or just eating straight out of the jar!!

74 oz jar of maraschino cherries
1/2 bottle of Cherry Vodka (your choice of cherry vodka)

Take a 74oz. jar of maraschino cherries and empty out half of the juice (3/4 if you want it stronger) and replace with cherry vodka. Allow to cool and ENJOY!!

I recently tried this one and posted the picture on facebook and have since been asked for the recipe quite a few times. So here it is. I called it the liquid thin mint cause it tastes like one ☺
Ok if you dont know what cream is it is alcohol infused whipped cream 30proof! And it comes in several flavors such as cherry, vanilla, chocolate, caramel, raspberry, and orange. (SPECIAL SHOUT OUT TO  THE WINEO WEDNESDAYS CREW DAMION. SCOTT, AMBER, AND LAST BUT NOT LEAST LUANA FOR GETTING ME HOOKED ON THIS STUFF!!! MUCH LOVE :)

Chocolate-Mint CREAMtini (aka The Liquid Thin Mint)(taken from the Cream Facebook page)

•1 oz vodka
•1/2 oz white creme de menthe
•1/2 oz white creme de cacao
•Chocolate CREAM

Pour ingredients into shaker filled with ice, then pour into chilled martini glass. Garnish with chocolate stick and mint sprig. Top With Chocolate CREAM.


Ok heres a new shot we created that I'm having trouble naming so for now I'm calling it a "The Cake Is A Lie" shot

take one shot of chocovine top with your choice of CREAM and a spiked cherry :)

Ok everybody go have some fun!!! I've shared some of my favorite shots and drinks now share yours :)

Here's the video for the mojito:
http://www.sendspace.com/file/jdu8tk

ONKEY DONKEY!!

Heres RANDOM ROBIN'S fish recipe...
Easy Bake Fish Filets--most firm flesh white fish works!

1 lb haddock, grouper.....whatever. I use tilapia......it's cheap!
Cooking spray
1 Tbsp. fresh lime juice
1 Tbsp. light mayo
1/8 tsp (each) onion and garlic powder
1/8 tsp. black pepper
1/2 C. bread crumbs
1 1/2 Tbsp. butter or margarine melted

Preheat oven to 425. Place fish in baking dish coated with cooking spray. Combine lime juice, mayo, and spiced and spread over fish. Add breadcrumbs to melted butter. Mixture will be crumbly. Spread over fish. Bake for 20 minutes or until fish flakes easily with fork.

I am not a fish cooker. I love fish and seafood, but I can't ever seem to get it just right. This recipe, though, is so easy/peasy that it comes out beautiful everytime--with little prep-so it's great on busy nights. Since tilapia usually is a bit thin, pair it with hardy side items to help fill up any "manly" appetites, but it's just right for those watching their caloric intake or have light appetites.

KEEP 'EM COMING PEOPLE! WE'RE REALLY ENJOYING ALL THE RESPONSES!!

Somethings getting FISHY around here...

LOL We have another submitted recipe today all the way from the kitchen of DIANA!!! YAY!! Diana has provided us a recipe which I need to try asap!!! Thanks Diana keep 'em coming!!!

It doesn't get any better than coconut shrimp and beer!!! lol

Coconut Beer Shrimp with Sweet & Tangy Sauce Recipe

4 eggs
1 cup beer
3-1/2 tsp Creole seasoning (divided use) (I used Tony Chachere's, Original Creole Season)
1-1/4 cup all-purpose flour
2 Tbsp baking powder
48 large raw shrimp, peeled, tails on, deveined (I found them in a 2 lb bag, but had no tails, worked great)
1-1/2 to 2 cups fresh or moist-packed shredded coconut (used sweetened)
Oil for deep-frying
.
*Sweet and Tangy Sauce:
2 cups orange marmalade
1/4 cup Creole or Dijon mustard (I used HEB brand Dijon)
3 Tbsp shredded horseradish (I used Boar's Head- grated in vinegar, found near the Deli)

For the Shrimp: Combine eggs, beer, 1 teaspoon Creole seasoning, flour and baking powder.

Blend well. Season shrimp with remaining seafood seasoning.

Dip the shrimp in beer batter and roll in coconut. Fry in oil heated to 350 degrees F. in deep fryer, wok or deep saucepan. The oil should be at least 1-1/2 inches deep. Drop shrimp in a few at a time and fry until golden brown. Remove and drain on paper towel. Serve with Sweet and Tangy Dipping Sauce.

*The sauce makes alot, but I think it would be great on chicken or fish.

THANK YOU...

SPECIAL SHOUT OUT TO READER ELVA WHO PROMPTLY SUBMITTED HER TILAPIA RECIPE, AS WELL AS ROBIN FOR PROVIDING ANOTHER WE SHALL POST IT ASAP!

WE WERE ASKED HOW TO SUBMIT RECIPES YOU CAN EMAIL THEM TO:
alex.a.perez02@gmail.com
moose.alex.11@gmail.com

BUT HERE IS ELVA'S YOU MIGHT HAVE TRIED TO BE ANONYMOUS BUT CALLED YOU OUT! LOL JK WE LOVE OUR READERS AND APPRECIATE ALL THE HELP AND LOVE <3 :) !!!

Tilapia Parmesan:
2lbs Tilapia fillets
2 tbls lemon juice
1/2 C grated parmesan cheese (use the fresh stuff if poss)
4 tbls butter (room temp)
3 tbls mayonnaise
3 tbls finely chopped green onions (optional, I opt out)
1/4 tsp seasoning salt
1/4 tsp dried basil
Preheat oven to 350 degrees
In buttered 13x9 baking dish or jellyroll pan, lay fillets in single layer, do not stack
brush tops w/lemon juice
In a bowl combine cheese, butter, mayonnaise, onions (if using) and seasonings
mix well w/fork, bake fish in preheated oven for 10 to 20mins or until fish just starts to flake. Spread w/cheese mixture and bake until golden brown (about 5-7mins) Watch fish closely so that it does not overcook! Serve w/your fav veggie and a glass of Kendall Jackson "Grand Reserve" Chardonnay!! Expensive sounding, cheap buying wine!! Yummy, enjoy

MUCH LOVE FOR NOW
=ALEX=

Well hello again...

SORRY PEEPS!!! Didn't mean to keep y'all waiting for so long. :( given its lent season ill put up some shrimp recipes... i dont know about fish cause i(Alex) dont personally eat it but welcome any recipes you might want to share!!! I had one person ask me to post on how to cook tilapia... i dont know how so if y'all have anything to share she would be very happy to try :) OH and I'm working on the instructions for the cupcake topiary we made last year for mothers day if any of y'all wanted to be brave and try it out its a lot of work but soooooooo worth it!!! (heres a sneak peek :)

here's a shrimp recipe we tried from finecooking.com and fell in love with. The sauce is AWESOME!!!!

Garlic Roosted shrimp cocktail

1-1/2 lb. jumbo shrimp (16-20 count), shells peeled, tails left on
2 cloves garlic, finely chopped (about 1 tablespoon)
2 Tbs. extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. cracked black pepper

Heat the oven to 450°F. Remove the vein from the shrimp, if necessary. In a large bowl, toss the shrimp with the garlic, olive oil, salt, and pepper. Spread the shrimp on a heavy duty rimmed baking sheet in a single layer. Roast for 3 mins., turn the shrimp over with tongs, and continue roasting until the shrimp are opaque and firm, another 2 to 4 mins. Transfer the shrimp to a shallow dish, cover partially, and refrigerate. When the shrimp are thoroughly chilled (after about 2 hours), serve them with cocktail sauce.

Cocktail sauce with red onion and Jalapeno

1/2 cup tomato ketchup
1/2 cup chili sauce
1/4 cup grated red onion (from about 1/4 medium onion; using large holes on a box grater)
1/2 tsp. finely chopped fresh jalapeno
3 Tbs. prepared horseradish
1 Tbs. fresh lemon juice; more to taste
1/8 tsp. kosher salt; more to taste

Put all the ingredients in a bowl and stir to combine. Chill, covered, until ready to use. This sauce is best made a day in advance and keeps well for up to a week. Just before serving taste and add more lemon juice and salt as needed.

(not kidding when they say make a head of time)

OK REALLY SORRY WE HAVE BEEN SLACKING...

Moose is better and out and about now so im going to start this back up again... fellow foodie Diana has been emailing me recipes like crazy!!! I just hadn't had the time... so now ill start posting them! (Sorry for emails going to the junk folder Diana i did get it fixed now!! wont happen again...or will it ;-{P  )

Enchilada Pie

2 lb. lean ground beef
1 onion, chopped (about a cup)
2 t. salt
1/2 t. ground pepper
2 T. chili powder
2 cans (8 oz. ea.) tomato sauce
12 corn tortillas
Butter or margarine
3 cups (about 12 oz.) shredded Cheddar Cheese
3/4 cup water
Pam

In a wide frying pan over medium-high heat, brown beef and onion; drain. Add salt, pepper, chili powder and tomato sauce. Stir over low heat until mixed well and beef is fully cooked. Take off of the heat.
Spray 9 x 11 casserole dish with Pam. Spread each tortilla with butter on one side. Place one layer of tortillas on the bottom of the dish, butter side up. Add spoon full of beef mixture on top of each tortilla and then a hand full of the grated cheese. Repeat until all of the beef mixture is gone ending with a layer of the cheese.
Now take the water and pour it around the outside, not over the tortillas. Cover and bake in a 400 degree oven for 20 mins.

Makes 8 servings.

This makes great leftovers. However this can easily be halfed if you prefer to do so.

Start practicing for valentines day...

ok its been a while but we have had a long couple of weeks here. moose had surgery last week. so bear with us please!!! in the mean time heres some thing that i came across online and i think is  awesome a little late for valentines day but now you have a whole year to practice!!!


Link provided below :)

http://www.annathered.com/2010/09/29/how-to-make-a-heart-shaped-egg/

Restaurant review...A-Tan Sushi Bar

Ok sorry if we are not updating as frequently its been a rough couple of weeks and it will continue to be hectic around here also cause moose just had surgery :( we will keep you updated on his condition. Any-who we went out to A-Tan Sushi Bar off common to celebrate his birthday and the fact that he was going to have surgery and wouldn't be able to eat normal food for a while.

First off this place is not cheap, but very well worth it!!! We had never been to a sushi bar so this place was a real treat for us. we ordered up our drinks i was really happy that for once a restaurant had Asahi beer (its a japanese beer, really good in my opinion it tastes like corona with out the bite afterwards you should try it some time) Moose had a Sapporo (dont know what the heck that is you can ask him lol) Since it was the first time at a sushi bar the menu was about as clear as mud to us. We finally settled on an appetizer of A-tan puffs (crab rangoon's) which were really really really good!!! did i mention they were good? Then we got our soups i got a hot and sour soup which was good, moose had egg drop soup he said it was the best egg drop soup he's ever had...which now that i think about it I've made it at home and he's never said that(maybe moose wont get better soon... >:) ok back to the review Alex!!! We ordered a "Shogun box" we decided to split.
But I also decided what the heck if we are going to do this big anyways lets do it right!!! So i ordered us some sake, I ordered the Kakutsuru Sayuri Nigori Sake it kinda reminded me of a merlot except again it didn't have that really dry after taste merlot does it is actually really smooth. We got our Shogun box and we were glad we didn't order two orders it was plenty of food! it consisted of a california roll, tuna roll, beef teriyaki shrimp and vegetable tempura and white rice. The food was really good and definitely worth it but again it was expensive! I do recomend it for any time you want to have that special night out but if you want sushi on a regular basis... Heb has some really good sushi, and most of the time its a dollar off.

Okie dokie people sorry...

It's been a long week here. Texas weather is crazy freezing one moment, perfect day the next, then freezing again!!! Anywho we are back! First of all we want to give a shout out to Robin who tried the Guac this sunday and said it was delicious and to Terry who said she made the BBQ sauce and was awesome, as well as party guest at our super bowl get together who said they enjoyed the lil smokies too (FF)! Secondly I updated the cupcake post and added a picture for all those asking about the cupcakes.
OK im just yammering on so on to todays recipe:

Tortilla Soup

what you will need:
2 seeded soaked ancho chiles (i use poblanos when i can find ancho chile and don't seed them)
1 onion (i use a half a sweet onion)
3 or 4 LARGE tomatoes
2 garlic cloves; chopped
(i also add 2 or 3 jalapeños or seranos)
2 or 3 avocados depending on how how much you like in your soup
Chicken breast (i use H-E-B cilantro lime chicken)
one bag of tortilla chips (i use julios chips)
Chicken broth (it originally calls for 6 cups thats really soupy you can use less if you dont want it so soupy)
lime juice

Puree (blend to a liquid... At first I didn't know what the heck that was lol):
ancho chiles (i don't seed them you can if you wish), onion, tomatoes, (and jalapenos if you wish to put them in)

fry the two chopped garlic cloves in oil in a big pot

after you do that put in a pot and add chicken broth it says 6 cups but add as much as you would like if you like it really soupy then add a lot if not, then not that much

cook HEB Cilantro lime chicken in a pan then shred it or cut it up to your liking and put it in to the pot with the other stuff add some cilantro too and let simmer for a while.

then add salt

serve garnish with tortilla chips, cheese, avocado, a little bit of cilantro and lime juice

You just made tortilla soup!

BRRRRR!!!!!

Ok so superbowl is this Sunday but at this point I could care less… if we are talking bowls it has to be a bowl of chili or something warm!!! This weather is awesome but I’m freezing (I even had to bring out the feet! >>>) so today I have to put my favorite thing to drink when it’s cold out and it has to be…

WHITE HOT CHOCOCOLATE!!

Oh yeah this stuff is awesome! We got the recipe from the food network magazine a few years ago and still use it.

Its called White Hot

4 cups of milk

½ tsp of freshly cracked pepper

1 split vanilla bean

7 oz chopped white chocolate

Whip cream or marshmallows or your favorite topping

Bring the milk, pepper, vanilla bean, and chopped white chocolate to a boil, whisking to melt the chocolate. Remove from the heat; steep 1 hour. Discard the vanilla bean and reheat. Top with the topping of your choice and enjoy… KEEP IN MIND IT WILL BE HOT!!!
Hopefully this will keep you warm for bits…at least till you have to get up and get more :)

FIESTA DIP!!!! (ARRRIBA!!!) **PALM TO THE FACE**

Heres another dip recipe for you guys to help out with your superbowl party! We would love to hear feedback if you guys are planing to use any of these at your party. keep us posted!!


1 16oz can of refried bean
1 cup of mild salsa
1 4 oz can of diced green chilies
1 cup of shredded cheddar cheese
Chopped green onion
Sliced black olives

In a medium bowl, combine beans, salsa and chilies; mix well. Spread into a 2-quart shallow baking dish. Sprinkle evenly with cheese. Bake at 400°F for 10 minutes. Garnish with green onions and black olives. Serve with chips!

Eggsactly time for deviled eggs

Another momma moose specialty:

You will need small amounts of:
Sugar
Miracle Whip
Mustard
Sweet Relish
Salt & Pepper
and of course eggs

Hard boil the number of eggs you want

Shell and cut in half lengthwise
Remove the yolks and place them in a small bowl
Mash the yolks with a fork and add salt, pepper, and a small amount of sugar & mix well
Add small amount of miracle whip and even smaller amount of prepared mustard and sweet relish until you get the consistancy and taste that you want
Fill boiled egg whites and eat or refrigerate until your ready to eat them.

If your like me you will want to practice a few times to get this just right...eggs are cheap so keep on trying!

Moose suggestion...use a cake decorator for easy egg filling, or cut the corner out of a plastic bag and fill it with the egg yolk mixture then squeeze it into the eggs.

You can also sprinkle a small amount of paprika on the eggs to give them that down home look if so desired.

Don't forget the egg boiling tips on a previous post :)

SUPER BOWL WEEK IS UPON US!

This week we will continue bringing you some ideas for appetizers and what nots :) Here is todays recipe from the kitchen of Mama Moose! This sauce goes perfect with lil' smokies, meatballs, sloppy joes, ribs, and brisket. but for todays purpose we shall pair it with lil' smokies. This combo will score you big points with your team whether your cheering for the Cheese Heads, the Steelers, or just watching for the commercials as i will be doing, (there's always next year Seahawk and Cowboy fans!)

Sweet & Sour BBQ Sauce

Ingredients:
½ cup Chopped Onion (we use sweet onions)
2 tbsp. Butter
1 cup Ketchup
½ cup Brown Sugar
¼ cup Water
2 tbsp. Vinegar
1 tbsp. Worcestershire sauce
1tsp. Dry Mustard

Directions:
Cook onion in butter till tender.
Add everything else and simmer for 10 minutes.


Combine with lil' Smokies in a crock pot and keep on low heat (or on the stove top in a pot on low as well)

serve as finger food!