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MAN ol MAN, The deletions today!!!!!!!!!!!! Got rid of all of Ricks post, He hit pretty close to home ahhhhhhhhhhhhhhh boys!! This your way of dealing with issues delete them, and keep the IHUB community from seeing the other side?????? True work of are you two are, You got rid of capt nemos account all together!!! What scares you boys?? The TRUTH!!!!!!!!!!!! Read the prior post again, of all your jailed people, The ones you haven't deleted LOLOL, You folks are loosing it, Might want to get it right before ALL is lost IMHO!!
Dog's Letters to God
Dear God,
Why do humans smell the flowers, but seldom, if ever, smell one another? Where are their priorities?
Dear God,
When we get to heaven, can we sit on your couch? Or is it the same old story?
Dear God,
Why are cars named for the eagle, the cougar, the mustang, the colt, the stingray, the rabbit, etc., but not ONE named for a dog? How often do you see a cougar riding around? We dogs love a nice ride! Would it be so hard to rename the 'Chrysler Eagle' the 'Chrysler Beagle'?
Dear God,
If a dog barks his head off in the forest and no human hears him, is he still a bad dog?
Dear God,
If we come back as humans, is that good or bad?
Dear God,
More meatballs, less spaghetti, please.
Dear God,
When we get to the Pearly Gates, do we have to shake hands to get in?
Dear God,
Are there dogs on other planets or are we alone? I have been howling at the moon and stars for a long time, but all I ever hear back is the Schnauzer across the street.
Dear God,
Are there mailmen in Heaven? If there are, will I have to apologize?
Dear God,
We dogs can understand human verbal instructions, hand signals, whistles, horns, clickers, beepers, scent IDs, electromagnetic energy fields and Frisbee flight paths. What do humans understand?
Dear God,
May I have my testicles back?
Dear God,
These are just some of the things I must remember (in order to keep my present living arrangements):
The garbage collector is not stealing our stuff.
I do not need to suddenly stand straight up when I'm lying under the coffee table.
I will not roll my toys behind the fridge, behind the sofa or under the bed.
I must shake the rainwater out of my fur before entering the house.
I will not eat the cats' food before they eat it or after they throw it up.
I will stop trying to find the few remaining pieces of clean carpet in the house when I am about to get sick.
I will not throw up in the car.
I will not roll on dead seagulls, fish, crabs, etc., just because I like the way they smell.
I will not munch on "leftovers" in the kitty litter box; although they are tasty, they are not food.
I will not eat any more Kleenex or napkins and then redeposit them in the back yard after processing.
I will not chew my humans' toothbrushes and not tell them.
I will not chew crayons or pens, especially not the red ones, or my people will think I am hemorrhaging.
When in the car, I will not insist on having the window rolled down when it's raining outside.
We do not have a doorbell.
I will not bark each time I hear one on television.
I will not steal my Mom's underwear and dance all over the backyard with them.
The sofa is not a face towel; neither are Mom and Dad's laps.
My head does not belong in the refrigerator.
I will not bite the officer's hand when he reaches in for Mom's driver's license and registration.
I will not play tug-of-war with Dad's underwear when he's on the toilet.
I will not roll around in the dirt right after getting a bath.
Sticking my nose into someone's crotch is not an acceptable way of saying 'hello.'
I will not sit in the middle of the living room and lick my crotch when company is over.
The cat is not a squeaky toy; so when I play with him and he makes that noise, it's usually not a good thing.
Oh isn't this sweet!!!! The elite comes out of the woodwork to discount nemos beliefs again!!!!! Have you two , you and grubbie read prior post here today????? Pretty much hits home as to what is going on here IMHO!!!! You two love your little power trip , you can only muster HERE on the net!!!! A real class act, both of you!!!! Good luck, you will both need it!!!!
More like Pumphub!!!!!!
READ SLOWLY -- THESE ARE RATHER CLEVER:
1. ARBITRATOR: A cook who leaves Arby's to work at McDonalds.
2. AVOIDABLE: What a bullfighter tried to do.
3. BERNADETTE: The act of torching a mortgage.
4. BURGLARIZE: What a crook sees with.
5. CONTROL: A short, ugly inmate.
6. COUNTERFEITERS: Workers who put together kitchen cabinets.
7. ECLIPSE: What an English barber does for a living.
8. EYEDROPPER: A clumsy ophthalmologist.
9. HEROES: What a guy in a boat does.
10. LEFTBANK: What the robber did when his bag was full of money.
11. MISTY: How golfers create divots.
12. PARADOX: Two physicians.
13. PARASITES: What you see from the top of the Eiffel Tower.
14. PHARMACIST: A helper on the farm.
15. POLARIZE: What penguins see with.
16. PRIMATE: Removing your spouse from in front of the TV.
17. RELIEF: What trees do in the spring.
18. RUBBERNECK: What you do to relax your wife.
19. SELFISH: What the owner of a seafood store does.
20. SUDAFED: Brought litigation against a government official.
I thought Jeff Foxworthy did Southern humor but he seemed to nail this
> one... The Pacific Northwest According To Jeff Foxworthy.
>
> 1. You know the state flower (Mildew)
> 2. You feel guilty throwing aluminum cans or paper in the trash.
> 3. Use the statement "sun break" and know what it means.
> 4. You know more than 10 ways to order coffee.
> 5 You know more people who own boats than air conditioners.
> 6. You feel overdressed wearing a suit to a nice restaurant.
> 7. You stand on a deserted corner in the rain waiting for the "Walk"
> Signal.
> 8. You consider that if it has no snow or has not recently erupted, its
> not a real mountain.
> 9. You can taste the difference between Starbucks, Seattle's Best, and
> Veneto's.
> 10. You know the difference between Chinook, Coho and Sockeye salmon.
> 11. You know how to pronounce Sequim, Puyallup, Issaquah, Oregon, Yakima
> and Willamette.
> 12. You consider swimming an indoor sport.
> 13. You can tell the difference between Japanese, Chinese and Thai food.
>
> 14. In winter, you go to work in the dark and come home in the dark
> while only working eight-hour days.
> 15. You never go camping without waterproof matches and a poncho.
> 16. You are not fazed by "Today's forecast: showers followed by
> rain,"and "Tomorrow's forecast: rain followed by showers."
> 17 You have no concept of humidity without precipitation
> 18. You know that Boring is a town in Oregon and not just a state of
> mind.
> 19. You can point to at least two volcanoes, even if you cannot see
> through the cloud cover.
> 20. You notice, "The mountain is out" when it is a pretty day and you
> can actually see it.
> 21. You put on your shorts when the temperature gets above 50, but still
> wear your hiking boots and parka.
> 22. You switch to your sandals when it gets about 60, but keep the socks
> on.
> 23. You have actually used your mountain bike on a mountain.
> 24. You think people who use umbrellas are either wimps or tourists.
> 25. You buy new sunglasses every year, because you cannot find the old
> ones after such a long time.
> 26. You measure distance in hours.
> 27. You often switch from "heat" to "a/c" in the same day.
> 28. You design your kid's Halloween costume to fit under a raincoat.
> 29. You know all the important seasons: Almost Winter, Winter, Still
> Raining (Spring), Road Construction (Summer),
> Deer & Elk season (Fall).
> 30. You actually understood these jokes and will probably forward
> them
Hey Matt you deleted that post of Nemos pretty quick?? I guess we should feel pretty special the way you follow us around and keep an eye on us!!!! hahahahahahahhahaaaaaaaaaaaaaa
Matt does this mean that everyone is intitlied to there opinion on your site now????????
You wrote??
(You're right, though, you're intitled to your opinion)
Posted by: EVEN
In reply to: IH Admin [Matt] who wrote MSG# 76162 Date:12/16/2005 12:11:55 AM
Post #of 76198
Dear Matt...
How about it? I layed low and took my licks.
OOOOOOOOOOOOOOOOOOOOOOOOOOBOOBOO!!! YOU BIG SUCK UP ,,, quit your groveling MATT LOVES IT, THEN He'll SAY SHOW ME THE MONEY
Posted by: Aeternus
In reply to: None Date:12/16/2005 12:53:10 AM
Post #of 76198
Dear Matt,
Can I bet let out yet?
Thanks.
YEAH SURE YOU CAN GET OUT IF YOU SHOW MATT THE MONEY??? MONEY MONEY MONEYYYYYYYYYYYYYYYYYYYYYYY
Posted by: bountyhunter
In reply to: IH Admin [Matt] who wrote MSG# 76162 Date:12/16/2005 8:32:26 AM
Post #of 76198
Hi Matt, Sorry I Spammed CFGE. I Was A Bit Hungover And It Will Not Happen Again. Have A Profitable Day.
YOU GUYS MAKE ME SICK THE WAY YOU ARE SUCK-IN UP TO MATT LIKE THIS
Posted by: ifida
In reply to: None Date:12/16/2005 8:46:32 AM
Post #of 76198
matt...post this on the board...
http://www.sciencemag.org/
WHAT ????????????? NOW YOU DO FAVORS FOR JAILED PEOPLE MATT????
THATS NOT IHUB RULES???? DO AS I SAY NOT AS I DO? KID SHIT
Posted by: pistolpete
In reply to: Capt_Nemo who wrote MSG# 76196 Date:12/16/2005 10:40:13 AM
Post #of 76199
Capt Nemo - any idea why Matt doesn't respond to questions?
BECAUSE MATT HAS THE GOD SYNDROME??? HE LOVES THE POWER, AND HIMSELF. LOOK AT HOW HE POSTS THE PICTURES OF HIM SELF? THEY ARE CLOSE UPS!!!! HE'LL NEVER ANSWER YOU BUT HE IS ALWAYS WATCHING AND YOU'LL ONLY GET OUT WITH MONEY OR IF YOU ARE A BIG SUCK UP LIKE SENDING HIM A GIFT.
Posted by: americanjoe
In reply to: GoFigure1 who wrote msg# 76182 Date:12/16/2005 11:02:55 AM
Post #of 76200
It appears Wave is in the mist of another pump and dump!!! It has been a while since we had one of these. I am back in to make a quick buck!!!
YEAH IT HAS A FOLLOWING LIKE A CULT? BUT IF YOU SAY ANYTHING NEGATIVE ABOUT IT YOU'LL GET THE BOOT FROM IHUB!!!!
IT STILL SMELLS BAD HERE!!!!!! HAHAHAHAHAAHAHAHAHAHAHAAAAAAAAA
Yeah Rick posted on a stock board,OOOOOOOOOOOOO MY!!! I went and read the posts and If I was Matt I would have hung Rick by the neck till he was DEAD. Matt has his rules really screwed up here this is a Stock message board web site, and Matt mentioned that he was going to ban Rick from all stock boards and Rick agreed BUT Rick having the friends that he has here got caught up in the flow of the positive tone of the postings and forgot just for a minute that he was band from all stock boards OOOOOOOOOOOMY!!!!!!!!
SOMETHING IS STARTING TO SMELL HERE????? HAHAHAHAHAHAHAHAAHAH!!!!
Sweet Corn Casserole
This sweet corn-studded casserole is a great side to serve with practically any Mexican-inspired main dish.
Estimated Times:
Preparation - 15 min | Cooking - 40 min | Cooling Time - 15 min cooling | Yields - 8
Ingredients:
1/2 cup masa harina flour, (mexican corn masa mix)
1/4 cup (1/2 stick) butter or margarine
2 tablespoons vegetable shortening
2 cups frozen whole-kernel corn, partially thawed
3 tablespoons cold water
1/4 cup granulated sugar
3 tablespoons ALBERS Yellow Corn Meal
2 tablespoons CARNATION Evaporated Milk
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon chili powder (optional)
Directions:
PREHEAT oven to 350° F. Lightly grease 9-inch pie plate.
PLACE flour, butter and vegetable shortening in food processor; cover. Process until creamy. Add corn and water; process until corn is coarsely chopped. Combine sugar, corn meal, evaporated milk, baking powder and salt in medium bowl. Stir in corn mixture until combined. Spread into prepared pie plate. Sprinkle with chili powder.
BAKE for 40 to 50 minutes or until firm and lightly browned around edge. Cool on wire rack for 15 minutes before serving. Scoop or cut into wedges to serve.
Gift-Giving Pumpkin Cranberry Breads
Estimated Times:
Preparation - 15 min | Cooking - 1 hrs 15 min | Yields - 4 loaves
Ingredients:
6 cups all-purpose flour
3 tablespoons plus 1 teaspoon pumpkin pie spice
1 tablespoon plus 1 teaspoon baking soda
1 tablespoon salt
6 cups granulated sugar
1 can (29 oz.) LIBBY'S 100% Pure Pumpkin
8 large eggs
2 cups vegetable oil
1 cup orange juice or water
2 cups sweetened dried, fresh or frozen cranberries
Directions:
PREHEAT oven to 350° F. Grease and flour four 9 x 5-inch disposable loaf pans.
COMBINE flour, pumpkin pie spice, baking soda and salt in extra large bowl. Combine sugar, pumpkin, eggs, oil and juice in large bowl with wire whisk; mix until just blended. Add pumpkin mixture to flour mixture; stir until just moistened. Fold in cranberries. Spoon 4 cups of batter in each prepared loaf pan.
BAKE for 75 to 80 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks. Once completely cooled, wrap pans with colored plastic wrap. Decorate with ribbon.
Yeah Rick posted on a stock board,OOOOOOOOOOOOO MY!!! I went and read the posts and If I was Matt I would have hung Rick by the neck till he was DEAD. Matt has his rules really screwed up here this is a Stock message board web site, and Matt mentioned that he was going to ban Rick from all stock boards and Rick agreed BUT Rick having the friends that he has here got caught up in the flow of the positive tone of the postings and forgot just for a minute that he was band from all stock boards OOOOOOOOOOOMY!!!!!!!!
SOMETHING IS STARTING TO SMELL HERE????? HAHAHAHAHAHAHAHAAHAH!!!!
Here is some grub for your christmas party hahahahaaaaaaaaa!!!!
Crispy Cheese Morsels
Makes 3 dozen
1 cup shortening
1/2 pound sharp Cheddar cheese, finely shredded (2 cups)
2 cups sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups crisp rice cereal
Pecan halves (optional)
Preheat oven to 350ºF.
Put shortening into a mixer bowl. Add cheese gradually, beating at medium speed until mixture is fairly smooth. Blend flour, salt, and pepper. Gradually add to cheese mixture, mixing at low speed. Stir in cereal with spoon. Shape into balls, using 1 tablespoon for each ball.
Arrange balls on ungreased cookie sheets. Lightly press with a fork to make a crisscross pattern. Dip fork in flour as needed to prevent sticking. Press a pecan half onto top of each, if desired.
Bake at 350ºF for 10 minutes or until lightly browned around edges. Cool for 10 to 12 minutes on cookied sheet, then remove to a rack to cool.
Miniature Monte Cristos
Prep time: 25 minutes
Chill time: 30 minutes
Cook time: 1-2 minutes
Makes: 2 dozen
6 slices soft white bread, trimmed
Mustard
6 very thin slices fully cooked ham
6 very thin slices fully cooked turkey
6 very thin slices Swiss cheese
1 cup buttermilk baking mix
2 eggs
1 can (5 ounces) Pet® Evaporated Milk
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
Flatten each slice of trimmed bread with rolling pin. Spread slices with mustard. Top each with one slice ham and one slice turkey and one Swiss cheese slice. Starting with opposite edge, roll tightly, using the plastic wrap to assist in rolling. Wrap very tightly in plastic wrap to assure an even log shape. Chill for 30 minutes.
For batter, in medium bowl beat together baking mix and eggs. Blend in evaporated milk, salt and cinnamon. In deep-fat fryer or deep saucepan heat 1-1/2 inches oil to 375ºF.
Unwrap each roll and secure with 4 wooden picks. With serrated knife, slice each roll into 4 pieces (each secured with wooden pick).
Dip each piece in batter, allowing some batter to be absorbed. Fry a few at a time in hot oil for 1 to 2 minutes, or until deep golden brown, turning frequently. Drain on paper towels. Serve immediately or keep warm in 175ºF oven. Serve with Hot Mustard Sauce, if desired.
Tip: To make a day ahead, prepare and fry as directed. Cool. Cover and refrigerate. Reheat in single layer on baking sheet in 425ºF oven for 8 to 10 minutes.
Olive Bites
Prep time: 20 minutes
Bake time: 10-15 minutes
Makes 18 pieces
1/2 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon dry mustard
1 cup finely shredded Colby cheese
1/4 cup Shortening, melted
1 tablespoon milk
2 drops Tabasco
18 pitted ripe olives or pimiento-stuffed green olives, drained and dried on paper towels
Preheat oven to 400ºF.
Combine flour, salt, and mustard in a bowl. Stir in cheese. Combine melted shortening, milk, and Tabasco; add to bowl and stir until dry ingredients are moistened and a dough is formed.
Shape rounded teaspoonfuls of dough into balls. Wrap each ball around an olive. Place on an ungreased cookie sheet.
Bake at 400ºF for 10 to 20 minutes or until lightly browned. Serve hot.
Italian Pepperoni Puffs
2 dozen puffs
2-1/2 to 2-3/4 cups unsifted all-purpose flour, divided
1 package (1/4 ounce) active dry yeast
1 tablespoon sugar
1 teaspoon garlic salt
1/2 teaspoon Italian seasoning
1/4 teaspoon onion powder
3/4 cup very warm water (120 to 130F)
2 tablespoons Oil
1 egg
1/2 cup grated Parmesan cheese
1/4 cup finely chopped pepperoni
Oil for frying
Mix 1-1/2 cups flour, yeast, sugar, garlic salt, Italian seasoning and onion powder in large mixing bowl. Add warm water, Oil and egg. Beat at low speed of electric mixer until ingredients are moistened, scraping bowl constantly. Beat at medium speed 3 minutes, scraping bowl occasionally. Stir in Parmesan cheese and enough remaining flour to make a slightly stiff dough.
Knead dough on lightly floured surface 5 to 8 minutes, or until smooth and elastic, adding additional flour as necessary. Place in lightly-oiled medium mixing bowl. Turn dough over to coat both sides with Oil. Cover; let rise in warm place 40 to 50 minutes, or until doubled.
Punch down dough. Place on lightly-floured surface. Divide dough in half. Roll each half to 1/8-inch thickness. Cut into 2-inch rounds. Place 1/2 teaspoon chopped pepperoni in center of half of rounds. Brush edges with water. Top with remaining rounds. Press edges together with fork to seal. Cover; let rise in warm place about 30 minutes, or until doubled.
Heat 2 to 3 inches Crisco Oil in deep fryer or large saucepan to 365ºF. Fry 3 to 4 puffs at a time, 3 to 4 minutes, or until golden brown, turning over several times. Drain on paper towels. Sprinkle with grated Parmesan cheese, if desired. Serve warm
If you any Questions or comments you can email me at:gracesm@rockisland.com
Thank You Salmon Slayer/Sue
Capt_Nemos Wife hahaahahahaahaahahahahhahhaaaaaaaaaaaaaaaaaaaa!!!!!!!!!!!!!!!!!!
And My last post ahahahahhaahahhaahaha!!!
12 Days of Christmas Cookies #10
Triple Chocolate Cookies From Food Network Kitchens
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 2 hours
Cook Time: 15 minutes
Yield: 24 cookies
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
8 tablespoons unsalted butter (1 stick)
6 ounces bittersweet chocolate, finely chopped
2 large eggs
1 large yolk
1 cup firmly packed light brown sugar
2 teaspoons pure vanilla extract
6 ounces semisweet chocolate chips
6 ounces white chocolate chips
Whisk the flour, baking powder, salt, baking soda, and cloves together in a medium bowl. Melt the butter in a saucepan over medium heat. Remove pan from the heat, add the bittersweet chocolate, then set aside until melted.
Whisk the eggs, brown sugar, and vanilla together in a medium bowl, then slowly whisk in chocolate. Stir in the flour mixture to make a loose dough. Don't overwork the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours.
Preheat oven to 350 degrees F (or 325 if convection option is available).
Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake until outside is crackly, but the center is still moist, about 13 to 15 minutes, or 12 in convection. Cool on a rack.
12 Day of Cookie # 9
Mixed-Nut Honey Baklava From Food Network Kitchens
Recipe Summary
Difficulty: Medium
Prep Time: 1 hour
Inactive Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Yield: 96 (1 1/2-inch) pieces
Baklava
12 dried calamyra figs, diced 1/4-inch
1/2 cup dark rum
1 1/2 cups toasted walnut pieces, chopped
1 1/2 cups toasted unblanched almonds, chopped
1 1/2 cups unsalted butter (3 sticks)
4 ounces bittersweet chocolate, diced 1/4-inch
1/3 cup sugar
1 tablespoon ground cinnamon
2 teaspoons ground cardamom
1/2 teaspoon ground cloves
1 (1 pound) boxes phyllo dough (about 48 sheets)
Syrup
1 cup sugar
1 cup honey (preferably orange blossom), plus more for drizzling
1/2 cup water
Juice of 1 large lemon (about 3 tablespoons)
Soak the diced figs in the rum in a large bowl for at least 30 minutes and up to 2 hours.
Preheat the oven to 350 degrees F.
Spread the walnuts and almonds out on a baking sheet and toast until darkened and fragrant, about 8 to 10 minutes. Cool. Toss the nuts, chocolate, sugar, and spices with the figs and the rum.
Bring the butter to a simmer over low heat. Skim and discard the foamy solids that rise to the top until the butter is clear, about 8 to 10 minutes.
Lightly butter a 16 1/2 by 11 1/2-inch sheet pan. Remove the phyllo from the package, unroll and lay it on the counter next to the pan and cover with a kitchen towel. Lay 1 sheet of the phyllo on the pan and brush lightly with butter. Repeat with 11 more sheets of phyllo working quickly and keeping the phyllo covered, as you assemble the baklava. Scatter 1/3 of the nut mixture (about 1 1/2 cups) evenly over the layers of phyllo. Repeat 2 more times and top with the remaining 12 sheets of dough. Carefully, cut 3/4 of the way through the phyllo and nut filling to make about 96 (1 1/2-inch) squares.
Bake the baklava until light brown and cooked through, about 1 hour. Raise the temperature to 450 degrees F and bake until golden crisp, about 5 to 8 more minutes.
While the baklava crisps make the syrup: Heat the sugar, honey, and water in a saucepan over high heat until the sugar dissolves. Add the lemon juice and carefully pour the hot syrup over the just baked baklava, making sure to get into all the cuts. Let cool. Complete the pre-made cuts in the baklava and serve with some honey drizzled on top.
Store the baklava in a sealed container for up to 1 week.
12 Days of Cookies #8
Czech Squares From Food Network Kitchens
Recipe Summary
Difficulty: Medium
Prep Time: 40 minutes
Inactive Prep Time: 30 minutes
Cook Time: 45 minutes
Yield: 24 squares
1 cup walnut pieces
3/4 cup granulated sugar
2 1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove
Pinch fine salt
1 1/2 sticks butter, diced and slightly chilled
5 large egg yolks
2 tablespoons brandy
Filling
1 cup cherry jam
1/2 lemon, zest finely grated
1 tablespoon lemon juice
1 egg white, for brushing
Position a rack in the lower third of the oven and preheat to 350 degrees F.
Spread the nuts out on a baking sheet and bake until lightly toasted, about 8 minutes. Cool completely.
Butter a 9 by 12 1/2-inch baking sheet pan, then cover bottom with parchment paper.
Pulse the walnuts with the sugar, in a food processor until fine and powdery, about 2 minutes. Add the flour, spices, and salt, pulsing until evenly combined. Add the butter, yolks, and brandy and pulse until the mixture starts to come together. Stop mixing and pull the dough together by hand, press and roll into a thick log about 8 inches long.
Cut the log crosswise into 12 equal pieces. (If the dough is very sticky, refrigerate it until easier to work with, about 30 minutes.) Lay 8 pieces of the dough on the bottom of the pan. Press and spread the pieces together with your fingertips to cover the pan evenly.
Stir the cherry jam, lemon zest and juice together in a bowl. Spread the mixture evenly over the surface of the dough with the back of a spoon.
Roll the remaining dough out on a well-floured surface about 1/8-inch thick. Use a small decorative cutter, such as a leaf, tree, or star, to cut the dough into 24 pieces. Evenly place the pieces on top of the filling in 6 rows of 4. Alternatively cut the dough into long strips with a pizza wheel or knife, and place them on the filling in a lattice pattern; or cut the dough into ovals and lay them on the filling in a decorative pattern. Brush decorative layer of dough with egg white.
Bake the squares until golden brown, about 40 to 45 minutes.
Cool completely in the pan on a rack. Cut with a serrated knife into 2-inch squares
Thats a BIG BOY Matt, waiting for Rick to make his last post then you reply? What next?
Shakasssss, you are one sick motha!!! Wiggles is ready to eat you T-BONE PUMPER ASS hhaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa!!!!!
OK last post so all the termites can come out of the wood work now.
Yeah Rick posted on a stock board,OOOOOOOOOOOOO MY!!! I went and read the posts and If I was Matt I would have hung Rick by the neck till he was DEAD. Matt has his rules really screwed up here this is a Stock message board web site, and Matt mentioned that he was going to ban Rick from all stock boards and Rick agreed BUT Rick having the friends that he has here got caught up in the flow of the positive tone of the postings and forgot just for a minute that he was band from all stock boards OOOOOOOOOOOMY!!!!!!!!
Yes I'm NEMOS wife my name is SUE!! and proud of BOTH, I got jailed for spamming my mans incarceration haahahahahahahahhaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa!!!!!!!
As I've said,,This is showing Matt's true AGE!!!!!!! You are making your self look real immature????? And the part about money ??? I was right as you can pay Matt MONEY if you want to get out of JAIL!!!!!! That's not our way
Yeah Rick posted on a stock board,OOOOOOOOOOOOO MY!!! I went and read the posts and If I was Matt I would have hung Rick by the neck till he was DEAD. Matt has his rules really screwed up here this is a Stock message board web site, and Matt mentioned that he was going to ban Rick from all stock boards and Rick agreed BUT Rick having the friends that he has here got caught up in the flow of the positive tone of the postings and forgot just for a minute that he was band from all stock boards OOOOOOOOOOOMY!!!!!!!!
Hey Hoppy send Rick an email and he will enlighten you about Rager,His email is in his profile.OOOO WELL here his email
ssbuildrick@yahoo.com
Shakazzzzzzzzzz Don't worry about wiggles I'm training him to attack scamming stock promoters.
Yeah Rick posted on a stock board,OOOOOOOOOOOOO MY!!! I went and read the posts and If I was Matt I would have hung Rick by the neck till he was DEAD. Matt has his rules really screwed up here this is a Stock message board web site, and Matt mentioned that he was going to ban Rick from all stock boards and Rick agreed BUT Rick having the friends that he has here got caught up in the flow of the positive tone of the postings and forgot just for a minute that he was band from all stock boards OOOOOOOOOOOMY!!!!!!!!
No Rick can't But I can? Amazing how all you Termites come out of the woodwork when Ricks in jail and he can't reply to you ,,,,,,,,,,,,,,, REAL MEN aaaaaaaaaa!!!!
Ya know grub!! You and your zit faced boy Matt boy, can go FUCK yourself and stick this hype site up your ass, Good luck with your moneyflow!!!! FUCKOFF IHUB
Matt what did Rick do now???????????? You got PM Blocked thats it ????????
Day five cookies!!!!
S'More Rockin' Reindeer Ravioli Original recipe by Laura Stanke,
Recipe Summary
Difficulty: Medium
Prep Time: 45 minutes
Inactive Prep Time: 1 hour
Cook Time: 30 minutes
Yield: 2 dozen
User Rating: No Rating
Filling:
5 graham crackers, broken into pieces
6 ounce milk or dark chocolate, or a combination, chopped
3 ounces cream cheese, at room temperature
Dough:
10 tablespoons unsalted butter, at room temperature
1/2 cup dark brown sugar
1/2 cup granulated sugar
2 tablespoons molasses
1 tablespoon pure vanilla extract
11/2 cups all-purpose flour
1 cup graham flour
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 teaspoon ground cinnamon
1/4 cup heavy cream
For the filling: Pulse the graham crackers in a food processor until crumbly. Add the chocolate and cream cheese and continue to pulse until crumbly but pasty.
Using the filling portion ('the bumpy side") of a 12-section ravioli mold, cover the indented side with plastic wrap. Pack some of the filling into each indentation, leveling each one so it's flush with the top of the mold. Remove and place on a plate. Repeat to make 24 fillings. Cover the filling with plastic wrap and refrigerate. (Eat the crumbs left behind.)
To make the dough: Combine the butter and sugars in a large mixing bowl. Beat at medium speed, until fluffy and combined, about 2 minutes. Add the molasses and vanilla and beat until combined.
In a separate bowl, whisk both flours, the baking soda, salt and cinnamon together. Add flour mixture to butter mixture in 3 parts, alternating with cream in 2 parts, beginning and ending with flour. Be careful not to overwork the dough. Divide into 2 disks, wrap in plastic warp and chill until very firm, about 1 hour.
Lay out an 11 by 15-inch piece of foil on a clean workspace and sprinkle generously with flour. Place a disk of dough on top and cover with a large sheet of plastic wrap. Roll the dough between the two layers (Voila, no messy hands) until you have a rectangle measuring 10 by 13 inches, cutting and patching as needed. Repeat with the other disk of dough. Transfer each foil to a cookie sheet and refrigerate for 30 minutes to 1 hour.
When chilled, remove plastic wrap from 1 flat of chilled and rolled dough. Spray the zigzag side of the ravioli mold with nonstick spray and sprinkle it with flour. Place the mold, zigzag side down, onto the lower half of the dough, making a slight indent in the dough. Take the chocolate filling from the refrigerator. Place a round of filling on the center of each square ravioli impression.
Using the foil to lift the top of the dough, fold it over the mounds on the bottom half leaving plenty of give to tuck dough between each mound. Gently press out the air around the mounds with wet fingers to keep the dough from cracking. Spray the zigzag side of the mold again and sprinkle the top of the ravioli with flour. Invert the press on the cookies, making another impression in the dough, and press very firmly to seal the 2 layers together and cut off excess dough.
To remove the mold, gently lift by pressing downward on the 2 mounds on the end. Lift up on the mold working your way across the dough slab. Use a dry pastry brush to brush off excess flour. Cut ravioli into individual portions, trimming away excess dough with a knife or fluted pastry cutter. Arrange on a baking sheet. Chill the molded ravioli in the refrigerator until firm to the touch, 30 more minutes.
Preheat the oven to 350 degrees F.
Bake the ravioli for 25 to 30 Minutes. Remove from oven and let sit on cookie sheet 5 more minutes, using a pastry cutter to cut in between the ravioli while warm, if desired. Then slide the slab onto a cookie sheet to cool. Eat 1 slab and freeze the other to keep it really fresh. Yummmmm!!!!
Trying that to?????????????????
Hey Larry watssup !!!!!!!!!!!!!
The pesto is ready and in the freezer, just thaw and eat????? eazy peazy!!!!!!!
Thanks! I'll try this just bought some chicken breasts yesterday that was on sale?
Taste Great!!!!!
Day six! coookies
Christmas Citrus Squares From Food Network Kitchens
Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Inactive Prep Time: 2 hours 30 minutes
Cook Time: 30 minutes
Yield: 50 squares
User Rating: No Rating
Crust:
1 1/2 cups all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon fine salt
3/4 cup (1 1/2 sticks), unsalted butter, softened
1/3 cup sugar
6 tablespoons red current jelly
Filling:
2 large eggs
2 large egg yolks
1/2 cup sugar
1/2 cup sweetened condensed milk
1/3 cup all-purpose flour
Pinch fine salt
1 cup freshly squeezed clementine juice, about 6 clementines
1 lemon, juiced (4 to 5 tablespoons)
2 clementines, zest finely grated (about 2 teaspoons)
1 lemon, zest finely grated (about 2 teaspoons)
2 clementines or 2 blood oranges, sliced and cut into small triangular pieces, for serving, optional
Butter a 9 by 12 1/2-inch baking pan. Line pan with foil and leave about 2 inches extra on all sides. Butter the foil.
Whisk the flour, cornstarch, and salt together in a bowl.
In a standing mixer fitted with the paddle attachment or with a hand mixer, beat the butter with the sugar on medium, until light and fluffy, about 4 minutes. Turn mixer to low speed, add the dry ingredients and mix until just combined. Do not over work the dough.
Transfer dough to prepared pan, spreading it out evenly across the pan and pressing to make a 1/4-inch thick covering over the bottom of the pan. Cover with plastic wrap, then press and flatten using your hands over the top to smooth and even out the dough. Refrigerate for 1 hour.
Preheat oven to 325 degrees F.
Remove the plastic from the top of the dough and prick the dough with a fork or a wooden skewer. Bake the crust until just golden, about 30 minutes.
Meanwhile, melt the jelly in the microwave until soft enough to spread, about 1 minute. Spread the jelly with a pastry brush or an offset spatula over the crust. Return to the oven and cook another 10 minutes. Cool crust completely on a wire rack, 1 hour.
Meanwhile, whisk the eggs, yolks, sugar, sweetened condensed milk, flour, and salt together in a medium bowl. Beat until thick and slightly pale. Stir in the citrus juices and zest, and whisk gently to blend well.
Pour the filling onto the cooled crust and bake until the filling is firm but still loose and wobbly in the center, about 25 to 30 minutes. Cool to room temperature, about 30 minutes. Chill in the refrigerator for at least 1 hour or overnight before cutting.
Remove pan from refrigerator and dip the bottom of it in warm water to soften the butter and release the foil from the sides of the pan. Use foil to lift pastry out of the baking dish and transfer to a cutting board. Using a sharp knife or a pizza cutter, cut into about 50 (1 1/2-inch) squares, wiping down the knife with a hot, wet towel between cuts. Top each square with a tiny triangular segment of clementine or blood orange (with the peel on) and serve.
Rolled Pork Tenderloin and Sweet Potatoes for Two
Prep Time: 20 min (Ready in 5 hr 20 min )
Makes: 2 servings
Pork is rolled around apples and cranberries in a slow-cooked recipe for two.
2 tablespoons brown sugar
1/2 teaspoon Caribbean jerk seasoning
1 (3/4-lb.) pork tenderloin
1 small apple, thinly sliced
2 tablespoons sweetened dried cranberries
1 large (1-lb.) dark-orange sweet potato, peeled, cut into 1/2-inch-thick slices
2 tablespoons water
2 teaspoons all-purpose flour
1. Spray 2 1/2- to 3 1/2-quart slow cooker with cooking spray. In small bowl, stir together brown sugar and Caribbean jerk seasoning.
2. Place pork tenderloin between sheets of waxed paper. Pound until 1/2 inch thick. Sprinkle with 1 teaspoon of the brown sugar mixture. Top evenly with apple slices and cranberries. Starting with one short side, roll up; secure with string.
3. Place sweet potato slices in slow cooker. Top with pork roll. Sprinkle with remaining brown sugar mixture. Cover and cook on low heat setting 4 to 5 hours. About 5 minutes before serving, in 1-cup microwavable measuring cup, stir together water and flour. Remove pork to cutting board. Remove sweet potatoes to serving platter. Stir juices from slow cooker into flour mixture. Microwave on High 30 to 60 seconds, stirring once, until mixture boils and thickens slightly. Cut pork into slices; place over sweet potatoes. Pour sauce over top. If desired, add salt and pepper.
Pineapple-Glazed Chicken Bread
Makes: 2 servings
Fresh pineapple slices and rosemary perk up grilled chicken breasts.
2 tablespoons Dijon mustard
2 tablespoons frozen (thawed) pineapple juice concentrate
1 clove garlic, minced
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary leaves
1/4 teaspoon salt
1/8 teaspoon pepper
2 boneless skinless chicken breast halves (5 oz each)
1 teaspoon olive oil
2 slices (1/2 inch thick) fresh pineapple, rind removed
1. Heat gas or charcoal grill. In small bowl, mix mustard and juice concentrate; reserve 2 tablespoons. Into remaining mixture, stir garlic, rosemary, salt and pepper; set aside.
2. When grill is heated, rub chicken breast halves with oil. Place chicken on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 5 minutes.
3. Add pineapple to grill; brush with rosemary mixture. Turn chicken; brush with rosemary mixture. Cover grill; cook 6 to 8 minutes longer, brushing chicken occasionally with rosemary mixture and turning chicken and pineapple once, until chicken is fork-tender and juices run clear. Discard any remaining rosemary mixture.
4. Place chicken on serving plates. Spoon reserved 2 tablespoons mustard mixture over chicken. Halve or quarter pineapple slices; serve with chicken.
Tip
Purchase peeled, cored fresh pineapple from the produce section to save time. Cored slices can be cut in half and arranged one on top of the other for pretty presentation.
Salmon Steaks With Tarragon Sauce (Cooking for 2)
Makes: 2 servings
Just 20 minutes and five ingredients and you'll be serving a restaurant-fancy main dish.
1/3 cup sour cream
2 tablespoons mayonnaise
1 teaspoon chopped fresh tarragon leaves
1 clove garlic, finely chopped
Dash salt
2 salmon steaks, 1 inch thick
1. Heat gas grill or coals. In small bowl, mix all ingredients except salmon steaks.
2. When ready to grill, place salmon steaks on gas grill over medium heat or on charcoal grill over medium coals. Cook 10 to 12 minutes, turning once, until fish flakes easily with fork and is opaque in center. Serve salmon with tarragon sauce.
To broil salmon, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once.
Grilled Pesto-Stuffed Tenderloin Steaks
Prep Time: 20 min
Makes: 2 servings
The bold basil flavor of pesto blends beautifully in the grilled steak, and it's ready in just 20 minutes!
2 (1-inch-thick) beef tenderloin steaks (about 3/4 lb.)
2 tablespoons purchased pesto
1 teaspoon oil
1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper
1. Heat grill. With narrow sharp knife, make a 1-inch slit in one side of each steak. Make a pocket in each steak by moving knife around inside of steak. DO NOT ENLARGE THE 1-INCH OPENING.
2. Spoon half of pesto into each steak, spreading it around the inside of the steak. Brush all sides of steaks with oil; sprinkle with salt and pepper.
3. When ready to grill, place steaks on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 7 to 11 minutes or until of desired doneness, turning once.
Note
To broil steaks, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once.
Tomato-Basil Appetizers
Makes: 2 servings
In a just-for-two version of bruschetta, tender biscuits are the base for a creamy filling topped with fresh tomato and basil.
2 Oven Baked frozen flaky layers biscuits (from 22.1-oz bag)
2 tablespoons herb-flavored cream cheese spread
1/4 cup diced seeded tomato
Chopped fresh basil leaves
1. Heat oven to 350°F. Spray cookie sheet with cooking spray. Place biscuits on microwavable paper towel. Microwave on Medium (50%) 25 to 30 seconds, turning over halfway through microwave time. (Biscuits should be slightly frozen for easier slicing.) Slice each biscuit horizontally, carefully separating into 2 layers.
2. Place biscuit halves cut sides down on cookie sheet. Bake 10 to 14 minutes or until edges are light golden brown. Remove from cookie sheet. Cool 5 minutes.
3. Spread cream cheese spread on biscuits. Top with tomato and basil.
Vary the flavor when you choose another fresh herb, such as oregano or tarragon.
Broccoli and Ham Bread Pudding
Makes: 2 servings
Here's a new twist on an old-fashioned favorite--bread pudding. Savory ham, broccoli and cheese star in a just-for-two winner.
2 oven bake Frozen soft white dinner rolls (from 12.4-oz bag)
2 eggs
1/2 cup milk
1/4 teaspoon dried basil leaves
1/8 teaspoon salt
Dash pepper
1 cup frozen broccoli cuts (from 1-lb bag), thawed
1/2 cup diced cooked ham
1/4 cup shredded Cheddar cheese (1 oz)
1. Heat oven to 375°F. Spray 1 1/2-quart casserole with cooking spray. Place rolls on cutting board; let stand 10 to 15 minutes to thaw. Meanwhile, in medium bowl, beat eggs, milk, basil, salt and pepper until well blended.
2. Cut rolls into 3/4-inch cubes; place in bowl with egg mixture. Stir to coat. Stir in broccoli, ham and cheese. Pour into casserole.
3. Bake 40 to 45 minutes or until puffed, golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.
No ham on hand? Fry up a few pieces of bacon until crisp; crumble and add with the broccoli and cheese.
Burrrrrrrrrrrrrrrrrrrrrrr!!!!!!!!!!!!!!!
nothin about this man type woman ask nemo???? LOL