VODKA AND RED BULL CHRISTMAS CAKE!

Yep, it's nearly that time of the year and now is the time to start baking that Christmas Cake. So to help you, here is the recipe for:

VODKA AND RED BULL CHRISTMAS CAKE!

INGREDIENTS:

1 Cup Water
1 Tsp Baking Soda
1 Tsp Salt
4 Lg Eggs
1 Cup White Sugar
1 Cup Brown Sugar
2 Cups Dried Fruit
Lemon Juice
Nuts
1 Can of Red Bull
1 Bottle of Vodka

DIRECTIONS:

1. Sample the Vodka (to check the quality) VERY IMPORTANT!
2. Take a large bowl. Check the Vodka again.
3. To be sure it's of the highest quality, pour one level cup of Vodka and mix with a little Red Bull and drink.
4. Repeat.
5. Turn on the electric mixer, beat one cup of butter in a large fluffy bowl.
6. Add one teaspoon of sugar. Beat again.
7. At this point it is best to make sure the Vodka is still OK.
8. Flavor with Red Bull to taste.
9. Try another cup - just in case, turn the mixereer off.
10. Break two leggs and add to the bowl and chuck in a cup of dried fruit.
11. Pick fruit off the floor.
12. Mix on the turner.
13. If the fried druit gets stuck in the beaterers, pry loose with a drewscriver.
14. Shample the vodka to check for tonsisticity, flavour with a little Bed Rull
15. Next, sshifffft two cups of salt. Or something. Who givesshz a shi*
16. Throw a pinch of Bed Rull over your shoulder.
17. Pick up the can, mop the floor.
18. Check the Vodka (shee steps 3 and 4.)
19. Now shift the lemon and strain your nuts.
20. Add one table.
21. Add a shpoon of shugar, or somefink. Whatever you can find.
22. Turn the cake tin 360 degrees and try not to fall over.
23. Don't forget to beat off the turner.
24. Finally, throw the bowl through the window, finish the Vodka and kick the dog.
25. Fall into bed.

CHERRY MISTMAS!

Pasta and Tuna Salad

Yet another delicious recipe from my Uncle Norman. This man really is a wonder in the kitchen. This is a delicious and fresh tasting side dish that you can make on Sunday and have it all week. It's also great for potluck dinners because it feeds a crowd and everyone will want the recipe!

Ingredients
· 16oz Shell Pasta
· 2 large cans of water packed Tuna, drained
· 16oz Mayonnaise
· 10oz Sweet Pickle Relish
· 4-5 Stalks of Celery, diced
· 1C Velveeta, cubed
· 1/4 t salt
· 1/4 t pepper
· 1/2 t onion powder
· 1/2 t garlic powder
· 1/2 t Mrs. Dash (or similar)
· 2T Water


Directions
1. Cook the shell pasta according to package directions.
2. While the pasta is cooking, add all other ingredients to a large mixing bowl.
3. Cool pasta quickly by soaking it in cold water and ice cubes, then drain.
4. Add pasta to the mixing bowl and mix thoroughly.
5. Refrigerate until serving time.

Enchilada casserole

I would have to say the one thing about making enchiladas, is the prep for it, i hated rolling all the tortillas up and having to everything in them, it just got way too soggy and i hated enchiladas, until one day i realized i don't have to make them that way, that's when i decided it should be a casserole. so here it goes, i made it last nite and it was yummy!

1-2 lbs. hamburger
cumin powder
chili powder
cayene powder
red pepper flakes
garlic powder
salt & pepper

pinto beans(2 cans)
bacon
onions
garlic
olives
lots of cheese
tortillas(small size)
enchilada sauce- i like the verde sauce

Saute hamburger in pan, when it's done it will have lots of juice in the pan, then add all the dried seasonings, mix together and you have taco seasoning. i add a little salt & pepper at the end. Cook it till you like it done

Cut up some bacon, onion, and garlic , a sprinkling of chili flakes, cumin. when they are cooked through add the beans until they are heated through.
cut up onions, olives, or any other vegetables you want in your enchiladas, like peppers.

Spray your casserole dish with a non-stick spray, cover bottom of the dish with sauce, layer in tortillas, i put six down on each layers, that way you get lots of them. then start the layering, beans, meat, veggies, sauce, cheese, i usually get 2 layers, it also depends on how big your pan each. i always top it with tortillas, then veggies, sauce and more cheese. you can never have too much cheese for enchiladas, and depending on how much sauce you like, be careful, they do get really soggy if you use too much. It's really good and is really easy, despite how long it looks. enjoy!

Stew and Cornbread

You know how when you cook something, there's usually one certain side dish that just kinda "goes" with it? Last night I made one of my favorite cold weather combos, stew and cornbread with honey butter. Now, I assume everyone knows how to make these things, but I'm going to give you the down low on how I make stew. You can just get the cornbread instructions off the box. And remember, I'm cooking for 1 (this makes 5-6 bowls), you can easily expand this recipe. If you make extra, it's even better the second day, or you can just freeze it.

Ingredients:

1/2 bag baby carrots

1 large potato, peeled and diced

1 nice sirloin steak, cut into chunks

24 oz V8 vegetable juice (it's about 1/2 of the big jug)
2-3 stalks of celery
2-3 cloves garlic
1/2 onion, diced (or 1T onion flakes if you prefer)
3 bay leaves
1/2 t sweet basil
1/2 t thyme
1/2 t marjoram
1/2 t parsley
1/2 t Italian seasoning
1/4 t chili powder
1T brown sugar
1/2 t salt
1/2 t pepper

Directions:
1. Add V8 juice and about 1 C water in a large stock pot and turn heat to medium
2. Add the spices, celery, garlic, onion and brown sugar
3. Add Carrots, Potatoes, and meat
4. Reduce heat after meat appears thoroughly cooked
5. Continue cooking on lower heat so all the flavors can blend
6. You may need to add water as necessary to keep it juicy

It's the spices that really make this stew special. If you don't have them on hand, I really must insist that you buy them. I use these same spices when I make a roast. The spiciness of the stew with the sweetness of the cornbread is true comfort food.