:D
MUWHAAAAAAAHAHAHA
I'll find some more for ya :D
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:D
MUWHAAAAAAAHAHAHA
I'll find some more for ya :D
this thread just keeps getting kinkier & kinkier ....
Quote:
~carefully (and with great trepidation) removes the wrapper from her sucker~
Verdict's still out, but it's good! Just eating the jelly part. Not the monkey. I've bonded with the monkey...
JayBird you are just monkeying around with your sucker
~hangs her head in shame~
I ate his widdle ears and licked the pupils off his eyeballs.
Refrains from any comments about monkeying around and spankings...
:eek: :eek: :eek: :eek: :eek:
I bit.
I don't know WHY they call them suckers when EVERYONE bites sooner or later. Only thing left is the little face laying there on the cellophane, staring up at me with that hideous grin, those pupil-less eyes...begging me to just finish him off.
He's gone. I couldn't deal with him laying there, unstaring at me.
He had a good life, albeit a short one. And what man wouldn't want to die being licked to death? :D
Say goodnight jaybird. 5am has been coming WAAAAAY too early this entire week. WOOHOO, tomorrow's Friday! Miss me tomorrow night, probably will be late at the s-i-l's.
You two behave, I'm leaving you unchaperoned...
Don't do anything I wouldn't do.
Hey wait...scratch that, and just behave!
:p Nite JayBird :p
:eek: :eek: :eek:Quote:
And what man wouldn't want to die being licked to death?
:rolleyes: :p ;) :DQuote:
Don't do anything I wouldn't do.
Hey wait...scratch that, and just behave!
HHHHMMMMMM ..........
{{{nite~nite, Jaybird}}}
:D
Nite {{{Jolie}}}
PSSST watch your mail
;)
Todays Recipies
French Onion Soup
1/4 cup butter
4 cups thinly sliced onions
2 cans (10.5 oz each) beef broth
3/4 cup Coca Cola
1 tsp. salt
1/2 tsp. Vinegar
1/8 tsp. Pepper
Thick French bread slices
Grated Parmesan cheese
Melt butter in heavy saucepan; add onions and cook until golden; do not brown. Add undiluted beef broth, 1 soup can of water, Coca Cola, salt, vinegar, and pepper. Cover; simmer 20-25 minutes. In a broiler, toast one side of the French bread slices. Turn, generously sprinkle with Parmesan cheese and toast until browned. Ladle soup into deep bowls and top with toast, cheese side up.
:p
Coffee Soda
1 pint Coffee flavoured ice cream
2 tbs Finely ground coffee (not instant crystals)
1/2 cup Light rum
4 to 6 Scoops of vanilla ice cream
Instant coffee powder
Spoon coffee ice cream into blender with rum and powdered coffee
Blend until creamy smooth
Pour into tall glasses, with a scoop of vanilla
Top with instant coffee crystals
;)
Glacial Mists Cooler
1 fresh lemon, the zest grated and the rest squeezed and chopped
Squeezed juice of 2 more lemons
Pinch of salt
One-half cup honey
1 teaspoon finely ground ginger root
1 teaspoon lime zest, plus the juice of the lime
1/2 cup crushed ice
Place lemon in the blender bowl. Add all other ingredients. Process for half a minute or so until you’ve created a fine, thoroughly slushed puree
Fill 8 glasses with equal parts of crushed ice and sparkling spring water or seltzer (about 2 or 3 ounces in each glass). Add a fruity "glacial mist" to each glass. Perch a thin slice of lime or a fresh strawberry "fan" over the rim of each glass.
:D
Choc-O-Peep Milkshake or Malted
1 ice cream sandwich
1/2 cup very cold milk
4 peeps *
1 tbs malted milk powder (optional)
* Bunnies may be substituted, but this may result in a somewhat gamey flavor.
Directions:
Place ice cream sandwitch and milk in blendor. Blend on low for about one minute. Add peeps. Set blendor somewhere in the "pulverize" or "obliterate" range and blend for five minutes. Add malted powder if desired. Chill and serve. Enjoy!
:p
Malted Milk Ball Muffins
1 1/2 cups all-purpose flour
1 cup coarsely crushed malted milk balls
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 large egg, beaten
3/4 cup sour cream
1 tablespoon vanilla extract
6 tablespoons butter melted (3/4 stick)
3 tablespoons milk
Heat oven to 375*F ,Grease and flour a 12-cup muffin tin or line with paper liners.
In a mixing bowl, combine flour, malted milk balls, sugar, baking powder, and salt.
In a small bowl, combine egg, sour cream, vanilla, butter and milk. Add to dry ingredients, mixing until just moistened. Do not over mix.
Fill prepared muffin tins two-thirds full. Bake for 16 to 18 minutes or until muffins test done. Cool in pan on wire rack.
Makes 1 dozen muffins.
Beef Parmigiana
1 large thin round steak (2 pounds)
1 egg, beaten
1/2 cup grated Parmesan cheese
1/2 cup dry bread crumbs (seasoned is best)
1/2 cup cooking oil
1 large onion, chopped
1 teaspoon salt
1-1/2 teaspoons pepper
1-1/2 teaspoons marjoram
2 (6-ounce) cans tomato paste
4 cups hot water
1/2 pound Mozzarella cheese, sliced
Put steak between pieces of wax paper; place on a board and pound until thin.
Trim all gristle and fat.
Cut into serving size pieces (about 8 to 10 3x4-inch pieces).
Dip meat in egg and roll in mixture of Parmesan and crumbs.
Heat oil in skillet or iron pot.
Brown steak on both sides over medium heat.
Lay in single layer in 13x9-inch baking pan.
In same skillet, cook onions until soft.
Stir in seasonings and tomato paste.
Add hot water.
Cook 5 minutes.
Pour most of sauce over meat.
Place cheese slices on meat and add remaining sauce.
Bake uncovered at 350 degrees for 1 hour.
Serve over spaghetti.
SERVES: 6 - 8
Todays Recipies
PACIFICA PEAR GRILLED CHEESE
8 slices (1/2-inch thick) crusty French bread, cut from a round loaf
4 slices Muenster cheese
1 Bartlett pear, cored and cut into thin slices
4 teaspoons raspberry preserves
8 ounces brie cheese, cut into 12 thin slices, rind removed
2 tablespoons butter, softened
Spread butter evenly on one side of each slice of bread. On the unbuttered sides of four slices of bread, layer one slice of Muenster cheese folded in half, and four pear slices; spread with equal amounts of raspberry preserves.
Top each with three slices of brie cheese and another slice of bread, buttered side out.
Preheat a large skillet or griddle over low heat. Cover and cook the sandwiches, in batches if necessary, for 2 to 3 minutes per side or until golden and the cheeses are melted. Serves 4. Serve immediately.
FISHERMAN'S WHARF GRILLED CHEESE
1/4 cup mayonnaise
8 slices ( 1/2-inch thick) sourdough bread, cut from a round loaf
1/2 cup crumbled blue cheese
1/2 teaspoon ground pepper
2 tablespoons red onion, diced
8 ounces fresh crab or imitation crabmeat, flaked
1 small green bell pepper,cut into thin strips
4 slices Havarati cheese
4 tablespoons (1/2 stick) butter, softened
Spread mayonnaise evenly on one side of four slices of bread. Layer each with two tablespoons crumbled blue cheese, ground pepper, onion, crab, bell peppers and one slice of Havarti cheese. Top with the remaining slices of bread.
In a large skillet or griddle, melt butter over low heat. Cook the sandwiches, in batches if necessary, for 2 to 3 minutes per side or until golden and the cheeses are melted. Serves 4. Serve immediately.
SPICY CAJUN BAYOU GRILLED CHEESE
4 tablespoons (1/2 stick) butter, softened
8 slices crusty Italian bread
6 tablespoons pepper jelly
8 slices Pepper Jack cheese
2 links andouille sausage, grilled, each link cut into quarters and split lengthwise
8 slices Muenster cheese
Spread butter on one side of each slice of bread. Spread pepper jelly on the unbuttered sides of four slices of bread. On slices of bread with pepper jelly, place two slices of Pepper Jack cheese and two pieces of grilled andouille sausage over the jelly. Cover andouille sausage with two slices of Muenster cheese and top with the remaining slices of bread, buttered side out.
Preheat a large skillet or griddle over medium heat. Cook sandwiches, in batches if necessary, for 2 to 3 minutes per side or until golden and the cheeses are melted. Serves 4. Serve immediately.
APPLE SURPRISE SAMMIES
4 tablespoons ( 1/2 stick) butter, softened
8 slices cinnamon raisin bread
1/2 cup crunchy peanut butter
4 slices mozzarella cheese
1 Golden Delicious apple, thinly sliced
8 slices Cheddar cheese
Spread butter evenly on one side of each slice of bread. On the unbuttered sides of four slices of bread, spread equal amounts of peanut butter and top with one slice of mozzarella cheese. Place apple slices over the cheese, and top each sandwich with two slices of Cheddar cheese. Top with remaining slices of bread, buttered side out.
Preheat a large skillet or griddle over medium heat. Cook sandwiches, in batches if necessary, for 2 to 3 minutes per side, or until golden and the cheeses are melted. Serves 4.
:D
Cherry Ginger Bread
1 cup 2% milk
3 tablespoons butter
2 1/2 teaspoons active dry yeast
1/4 cup firmly packed brown sugar
1/4 cup lime juice
1 teaspoon salt
3 1/4 cups bread flour, divided
2/3 cup toasted coconut
1/2 cup dried tart cherries
1 tablespoon finely grated lime peel
2 teaspoons minced fresh ginger, or 3/4 teaspoon ground ginger
Put milk and butter in a medium saucepan; heat until warm (105 to 115°F). Pour milk mixture into a large mixing bowl. Add yeast; stir until dissolved. Add brown sugar, lime juice and salt; mix well. Add 2 cups bread flour. Beat on low speed with an electric mixer until flour is moistened; beat 3 minutes at medium speed. Stir in remaining 1-1/4 cups bread flour, coconut, cherries, lime peel and ginger; mix until dough pulls cleanly away from sides of bowl.
Knead dough on a lightly floured surface until smooth and elastic, adding more bread flour, if needed. Place dough in a greased mixing bowl; cover loosely with plastic wrap and a cloth. Let rise in a warm place (80 to 85°F) about 1 hour, or until double in size.
Punch down dough several times to remove all air bubbles. Let rest 15 minutes. Shape into a loaf. Place in a greased 8-1/2x4-1/2-inch loaf pan. Cover; let rise in a warm place 45 to 60 minutes, or until double in size.
Preheat oven to 350°F. Bake for 40 to 50 minutes, or until golden and loaf sounds hollow when lightly tapped. Remove from pan immediately. Let cool on a wire rack. Serve warm or at room temperature.
Grilled Peanut Butter and Jelly Sandwiches
8 slices bread
1/2 cup peanut butter
2 Tbs. plus 2 tsp. jelly
2 Tbs. plus 2 tsp. unsalted butter, softened
Spread 4 slices bread with equal portions of jelly.
Spread remaining slices with peanut butter and place on top of jellied bread.
Spread butter on outside of each piece of bread.
Heat a heavy nonstick skillet over medium heat and cook sandwiches 1-2
minutes per side, or until golden.
:p
During her freshman year in college, my dot used make grilled cheese on her ironing board. Yep, you guessed it...she ironed it! :eek: Sadly, her cooking skills haven't increased much since that time. :rolleyes: