PHILLY BURGER

Ingredients

• 2 tablespoons Worcestershire sauce, divided
• 2 teaspoons Dijon mustard
• 3 onions sliced 
• 1 pound ground beef
• 1 teaspoon dried parsley flakes
• 4 Kaiser rolls
• salt and pepper each patty to taste
• 8 slices of provolone cheese (2 slices per burger)

Directions

1. In a large bowl, combine 1 tablespoon Worcestershire sauce, 2 teaspoons mustard and half of the onions. parsley flakes. Crumble beef over mixture; mix well. Form into four patties.
2. cook, covered, over medium heat or  4 to 5 minutes per side  and until juices run clear.
3. Meanwhile, cook remaining onions. in a seperate sauce pan on medium cover with a lid and cook for 10 minutes with 2 tb of oil or until onions tender. Serve on Kaiser rolls. toast rolls in a skillet before serving

Pumpkin Pecan Pie

All Natural Mosquito Repellant

MOSQUITO REPELLENT JARS

The use of mason jars is one of the most effective ways of using essential oils and citrus fruits to repel mosquitoes. Here is how to make you own mosquito repellent mason jar:

Ingredients:

• 2  jars
• 1 lemon, sliced
• 1 lime, sliced
• 4 sprigs of rosemary (optional)
• 10 drops of lemon eucalyptus essential oil
• 10 drops of citronella essential oil

Instructions:

• Add even amount of lemon and lime slices into the jars
• Add 2 sprigs of rosemary into each jar
• Pour water into the jars (3/4)
• Finally, add the essentials oils without mixing them together
• Add more water, if needed

These jars are perfect for places like campfires, backyards, porches, and other places where mosquitoes thrive.  

Chicken pops wrapped in bacon

Ingredients

• 10 chicken drumsticks
• ⅓ cup soy sauce
• ¼ cup brown sugar
• 3 tbsp oil
• 3 garlic cloves, minced
• ½ tsp cayenne pepper
• 10 slices of bacon

Instructions

1. Peel the skin off the chicken drumsticks.
2. Mix together the soy sauce, brown sugar, oil, garlic and cayenne. Pour over chicken and toss to coat evenly. Place in the fridge to marinate for 1-2 hours.
3. After marinating, drain the chicken.
4. Cut around the bone close to the knobby end of the drumstick. Cut through the meat tendons and sinews and then press the meat down firmly to form a lollipop. Pull the skin and cartilage off the knobby end of the drumstick and clean it up with a knife or kitchen scissors.
5. Wrap a slice of bacon around the meat of the chicken drumstick. You should be able to wrap the bacon around twice.
6. Set the smoker to 250F.
7. Gently place the lollipops on the smoker rack so that the bacon does not unwrap.
8. Smoke the chicken for about 2 hours, or until the bacon is browned and the chicken is no longer pink and the juices run clear.

Strawberry Ice Cream

Peanut brittle

SALISBURY STEAK MEATBALLS

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• Best served with mashed potatoes
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• 1 pound ground beef
• 1/3 cup Italian style bread crumbs
• 2 tablespoons ketchup
• 2 tablespoons mustard
• 1 tablespoon Worcestershire sauce
• 2 large eggs
• salt and black pepper, to taste
• 4 tablespoons unsalted butter

FOR THE GRAVY

• 2 cups beef broth, divided, or more, to taste
• 1 tablespoon cornstarch
• 1 onion, thinly sliced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ketchup
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DIRECTIONS:

1. In a large pot of boiling salted water, cook potatoes according to package instructions; drain well. (or you can peel potatoes)instead of boxed potatoes
2. In a large bowl, combine ground beef, bread crumbs, ketchup, mustard, Worcestershire and eggs; season with salt and pepper, to taste. Using a  spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 20 meatballs.
3. Melt butter in a large skillet over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
4. To make the gravy, whisk together 1/2 cup beef broth and cornstarch in a small bowl; set aside.
5. Add onions to the skillet and cook until golden brown and translucent, about 2-3 minutes. Whisk in remaining 1 1/2 cups beef broth, Worcestershire and ketchup until well combined, about 1-2 minutes.
6. Bring to a boil; reduce heat and gradually whisk in cornstarch mixture. Stir in meatballs until cooked through and the sauce has thickened, about 3-4 minutes. Add more beef broth as needed until desired consistency is reached.
7. Serve immediately with potatoes

FRIED GRITS

Ingredients

• 2 cups of cooked Grits, quick grits or stone-ground preferred.
• 1 cup of Flour, all-purpose or self-rising.
• 1 Egg, beaten.
• Oil for frying.

Instructions

Prepare grits according to directions on packaging.
Pour warm prepared grits into a shallow dish or container to a depth of about ½ inch.
Cover dish with plastic wrap or foil and refrigerate overnight.
Prepare dredge station by placing one cup flour in a container or plate.
Crack one egg, beat well and place in second container.
Remove grits from refrigerator, drain any excess water and turn out onto cutting board.
Slice grits into sections as desired.
Dip each section, one at a time, into flour and, coat both sides and ends well. Place on a plate.
Dip each section into the egg wash, coating both sides and ends well.
Dip each section back into the flour again, coating both sides and ends well.
Gently shake off any excess flour, place on plate to dry for several minutes.
Heat a large skillet over medium-low heat and add cooking oil to about ¼ inch depth.
Place coated grit sections into the heated oil but do not crowd the pan.
Brown grits about 5 minutes or until bottom edges start to slightly brown.
Carefully flip the sections and brown the reverse side until bottom and edges are also brown.
Remove from skillet, place on folded paper towels and let drain for a minute or two.
Serve warm, as is or, top with maple syrup or butter

COVERED FRIED CHICKEN

GROWING UP, WHEN MY MOTHER COOKED FRIED CHICKEN, SHE ALWAYS USED A CAST IRON SKILLET AND SHE ALWAYS COVERED HER CHICKEN WITH A LID AS IT COOKED.
DOING SO GIVES IT A DIFFERENT TYPE OF CRISPINESS, ITS REALLY GOOD !!!!!!

1 – Whole Fryer, cut up
2 cups Flour
Salt and Black Pepper, to taste
Oil  or shortening, for frying.
1ts paprika
1ts garlic powder
Season chicken in a bowl
use a seperate bowl and add flour
heat oil before you start to season the chicken- this was it gets nice and hot on medium heat

Heat the oil  in a cast iron skillet to 350º for frying. 

oil should be about ¾ of an inch deep inside the skillet. Carefully place pieces of floured chicken in the hot oil, skin side down. Cover  with a lid and let the chicken cook for 8 minutes per side.

TIPS ON COOKING WITH DIABETES

Who says that having diabetes means you can’t still whip up delicious, food? My husband is a diabetic. I have to be really careful. I dont make desserts as often as I used to. I have even made sugar free desserts. His numbers are fine!!!! we switched to low- fat mile and veg- oil

1. Cook with liquid fat  and dont use lard or crisco (if the recipe allows).

Many liquid fats -- oils such as canola, corn, olive, and grape seed -- can be healthy when used in moderate amounts. Some oils have stronger flavors that may affect the taste. So experiment to find which oils work best with which recipes.

2. Switch to low-fat dairy.

Many dairy products used in cooking and baking are high in fat. You can lower the fat content without compromising taste.

Instead of whole milk or half-and-half, pour 1% or skim milk, condensed skim milk, or nonfat half-and-half. Instead of sour cream, try low-fat or nonfat plain yogurt, buttermilk, or even low-fat cottage cheese (you may need to blend it first to make it smooth.)

To make a sauce that calls for cream or whole milk, use cornstarch and skim milk.

3. Use less fat altogether.

For many dishes, you can use 25% to 33% less fat than what the recipe says. Another tip: Substitute applesauce or mashed bananas for some or all of the fat in baked goods.

Or, if you’re whipping up a treat that calls for chocolate or chocolate chips, try cocoa powder, or use mini-chocolate chips and use fewer of them.

When cooking up a soup or stew, skim off the fat that floats to the surface while it’s on the stove. Or, place the pot in the refrigerator. When the fat has hardened at the top, it's easy to skim off.ts in place of solid fats.

Solid fats often include saturated fats, which you should limit, or trans fats, which you should avoid totally.

GRILLED CABBAGE

INGREDIENTS

• 1head of  cabbage
• 4teaspoons of Margarine
• 4slices of bacon 

• Mix together

• 1teaspoon of salt
• 1⁄2teaspoon of garlic powder
• 1⁄4teaspoon of pepper
• use this mixture to season cabbage before you grill it.

• DIRECTIONS

  1. Cut cabbage into four wedges.
  2. Place each wedge on a piece of doubled heavy-duty aluminum foil.
  3. Spread cut sides with margarine.
  4. Mix spices together in a small container and sprinkle all of the mixture equally over each wedge.
  5. Wrap bacon around each wedge.
  6. Fold foil around cabbage, sealing each wedge tightly.
  7. Grill cabbage, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice. 20 minutes per side.
  8. I used the gas grill.
  9. serve with my hot water cornbread- recipe

OXTAIL SOUP

OXTAIL SOUP

2 1/2 -3 lbs. oxtail
½ c. flour
½ tsp. salt
¼ tsp. freshly ground black pepper
1/4 c. vegetable oil
1 large onion, wedges
2 cloves garlic, chopped
3 c. water
2 bay leaves
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 (8 oz) can tomato sauce
1 (10 3/4 oz) can condensed tomato soup
2 small carrots, peeled, 1-inch pieces
1 large potato, peeled, quartered
2 stalks celery, peeled, 1-inch pieces
3 TB flour, mixed with ½ c. water

Cooking Process:
Dredge oxtails in flour; brown lightly in large pot on all sides in hot oil. Add onions and garlic; brown lightly. Add water and bay leaves; bring to boil; cover and simmer 1 1/2 to 2 hours or until oxtails are tender. Add remaining ingredients; simmer additional 30 minutes or until vegetables are done. Thicken with flour slurry as desired. Serves 3-4.