Showing posts from October, 2017

Fall Cider For This Holiday

1 large pot - extremely clean
1/2 cup Bourbon
1 cup honey
4 cups apple cider
1 cup Grand Marnier
2 cups lemon - chopped
Large mugs

To make this hot cider, in a large pot over "Medium" heat, combine Bourbon, honey and apple cider. Stir the mixture until it comes to a boil. Next, add Grand Marnier and chopped lemon to the cocktail. Stir the cocktail for 10 minutes or until it starts to boil. Lastly, turn off the heat and let the cocktail cool for 3 minutes and then serve this drink in large mugs. Enjoy!!

Check It Out!! - Living Well, Spending Less

Check It Out!!

Living Well, Spending Less

Warm But Hot October Dip

1 large pot 4 cans chili beans - precooked 4 lbs ground beef – cooked and crumbled 4 cups Cheddar cheese - shredded 4 cups tomatoes – chopped 4 cups green chilis – chopped 4 cups Mozzarella cheese – shredded 4 cups white onions – chopped
In a large pot over “High” heat, combine chili beans, ground beef, Cheddar cheese and tomatoes. Stir the mixture until it begins to boil and then add green chilis, Mozzarella cheese and white onions to the dip. Continue to stir the dip as it is cooking – cook for a total of 25 minutes. Serve this dip with your favorite chips!! Enjoy!!

Nick's Sauce to End All Sauces

1 large plastic bowl 4 cups plain yogurt
2 Tbsp dill – fresh and chopped
1 Tbsp black pepper
1 Tbsp lemon juice – fresh
1 tsp sea salt
1 tsp dry white wine

In a plastic bowl, combine plain yogurt, chopped dill and black pepper. Stir the mixture until well blended. Next, blend fresh lemon juice, sea salt and dry white wine into the mixture. Stir the mixture until creamy. Lastly, cover the bowl with plastic wrap or foil and then chill the sauce for 20 minutes. Use this sauce over EVERYTHING!!

Stalks Of Stalks

1 large pot 1 cup water 2 cups white wine – dry 2 Tbsp black pepper 4 celery sticks – diced 2 cups carrots – diced 1 tsp sea salt ½ cup red peppercorns Bread White wine
In a large pot over “Medium” heat, combine water, dry white wine and black pepper. Stir the mixture slowly until the soup starts to boil. Next, add diced celery, diced carrots, sea salt and red peppercorns to the mixture. Reduce your stove's heat to “Low” and let the soup cook until the celery and carrots are soft – add water if needed to continue the cooking process. Serve this spicy soup with plenty of bread and white wine. Enjoy!!

Some Good Ass Dip Featuring Hot Sauce

1 large skillet 3 lbs sausage – Italian or breakfast 2 Tbsp black pepper 1 cup hot sauce 1 Tbsp sage – ground or fresh 2 cans or fresh chopped tomatoes 2 cans or fresh green peppers 1 cup white onions – chopped 1 large bowl 3 cups Cheddar cheese – shredded Favorite potato chips
To start, in a large skillet over medium heat, crumble 3 pounds of Italian or breakfast sausage and let the meat cook until it starts to brown. Next, add black pepper, hot sauce, sage, chopped tomatoes, chopped green peppers and chopped white onions to the meat. Stir the mixture thoroughly and let the mixture cook until the onions are soft. Lastly, drain off any excess grease from the mixture and then transfer the mixture into a large bowl. Add 3 cups of shredded Cheddar cheese to the mixture and stir the dip until the cheese melts. Serve this dip with your favorite potato chips. Enjoy!!

Damn Perfect October Bread

2 loaves French bread – sliced 1 large baking dish 1 large bowl 2 Tbsp olive oil 1 cup zucchini – chopped and cooked 1 Tbsp garlic powder 2 large jars tomato sauce 4 cups fresh mushrooms – chopped 1 Tbsp rosemary 4 Tbsp black pepper 3 cups Parmesan cheese – shredded 3 cups Mozzarella cheese – shredded White and red wines
To start, preheat your oven to 375 degrees F and then place sliced French bread evenly in a large baking dish. Next, sit the baking dish to the side and then in a large bowl, combine olive oil, cooked zucchini, garlic powder and tomato sauce. Stir the ingredients thoroughly and then add chopped mushrooms, rosemary and black pepper to the mixture. Stir the mixture until well blended and then pour the mixture over the French bread. Lastly, top the dish with shredded Parmesan and Mozzarella cheese. Bake the dish for 10 minutes or until the dish is golden brown and the cheese is nice and melted. Serve this dish with white and red wines. Enjoy!!