Posted by Rusty in Recipes.
Tags: cajun salt, Chex, Chex Mix Recipe, recipe
I’ve had several emails asking for my Hot and Spicy Chex Mix. I’m afraid I can’t be of much help to you, Ladies. I kind of wing it – but I can give you a general idea, and you can adjust it to your liking.
A little more than 1/2 a box each of Wheat, Rice and Corn Chex
one quarter to one half bag of matchstick pretzels
about two cups of Cheese crackers or goldfish crackers
Nuts – if you want to add them. Sometimes I do, sometimes I don’t
1 stick of butter or margarine
about half a cup of hot sauce (I use Frank’s- I would not recommend using Tobasco brand sauce in that quantity)
about 2 tablespoons of Worcestershire sauce
about 1/4 C of my homemade Cajun seasoning
a generous sprinkling of cayenne pepper
Place all the cereal, pretzels, crackers and nuts in a very large roasting pan. Melt butter and add remaining ingredients. Stir well. Pour over the cereal a little at a time and mix thoroughly to coat all pieces. You may not have to use the all the butter mixture. Bake in 300ºF oven for about 1.5 hours, stirring every 15 minutes. Turn oven off and allow mix to cool with the oven. Store in an airtight container.
Posted by Rusty in Recipes, Uncategorized.
Tags: AlphaInventions.com, Antique Desk, Tasty Soup, The Rooster
This is one of our favorite soups. It’s SO easy, and very tasty! Saute fresh sliced mushrooms OR a couple of cans of sliced mushrooms in a very small amount of olive oil or butter/margarine. If Bryce isn’t eating with you, you can throw in a sliced onion. (Not that he’ll eat the ‘shrooms, but they are easier to pick out, I guess.) When they are browned to your liking add a couple of cans of beef broth, a shake or two of thyme and rosemary, and a handful of barley. The more broth you add, the more barley you can add. I usually use 4-5 cans of broth and two handfuls of barley. Simmer until the barley is cooked through, 20-30 minutes. Sprinkle with grated Parmesan cheese once you’ve ladled the soup into bowls. It’s even better the second (Or third) day. (We’ve even used mozzarella cheese, just as good!)
This morning was “Grocery day.” Ugh. It’s no secret how much I love going grocery shopping. (Not.) When we pulled out of the driveway, there was our neighborhood loud-mouth, the rooster. He was just laying there under our van, didn’t even move when we started it up. I got out and followed him to our front door with my phone camera.
Resident Big Mouth
Wake Up Call
Free Alarm Clock
We “inherited” a gorgeous new desk this week. It used to belong to the doctor who owned the practice before Doc K took it over, so it’s more than likely an antique. Doc brought back his grandfather’s desk from his visit home, so Bryce helped him move the desk that was in his office to his house, then brought the grandfather’s desk to our office, and I got the old doc’s desk that was in Doc’s office at home. I’ll take a picture when I get my computer set up on it. My current computer desk will replace The Hub’s upstairs. He’s using an old cheap roll-top desk, that the roll top has been removed from. It’s going to go in the garage sale pile. We might can sell it for a buck or two.
I think we may go out “Stocking Stuffer” shopping later. I also have a “Ship to Store” delivery to pick up at WalMart. I only have one or two things for The Hub for Christmas, so I need to pick him up a few gifts, too. He’s getting harder and harder to buy for. I can’t believe I’m not done shopping yet. It’s really stressing me out.
The Piper. Get it?
Quote of the Day:
To many people holidays are not voyages of discovery, but a ritual of reassurance.
~ Philip Andrew Adams
Want more hits? alphainventions.com <~~Go there.
Posted by Rusty in Recipes.
Tags: Jalapeno cream/spaghetti squash
I’m making this recipe for dinner, and oh my! I think I could eat the whole kit and kaboodle all by my lonesome. It is SO good! It calls for 2-3 jalapenos, but don’t let that scare you. It has hardly any heat to it. I used three humongeous honkin’ jalapenos minus the seeds and membranes, and it only has the very slightest hint of jalapeno taste. I love my food extremely spicy, but I promise, this is very mild. I think next time I will leave the seeds and membranes on the peppers when I make the *cream sauce so it will have more heat to it. You discard the peppers after infusing the milk with them, so there won’t be any surprises … like biting into a hunk of heat when you are not expecting it. (Though I wouldn’t mind that one bit!)
*It’s not cream, it’s just milk, and I used 2% milk.