Last of Summer, Drink

2 or 3 shots of Pineapple Rum
passion fruit syrup
7up
garnish with watermelon
splash with vodka

3 shots of pineapple rum

watermelon juice

mango peach juice

passion fruit syrup

serve over ice

top with a shot of vodka

Razmatazz Pasta

INGREDIENTS
half a stick of butter
2-3 cloves garlic minced
2 cup water or seafood broth... it's up to you which to use

approximately 2-4 tbs of cajun seasoning. i used slap ya mamma or tony chachere (just be careful because both of these are really really salty)

1 medium tomato, diced (or a can of rotel tomatoes)
3 or 4 stalks celery

1/2 bell pepper (the red bells add a great color and a tiny amount of flavor kick)

1/2 onion

**cilantro

1/4 cup flour

black pepper to taste
gumbo file
3 creole sausage
10 jumbo- I mean HUGE shrimps
pasta

In a medium pot mix the water, garlic, 1/4 stick of butter, and cajun seasonings on medium heat. Boil for about 7 minutes. Remove from heat. Add your shrimp and cook just until they turn a pinkish color (about 4 minutes or so). Remove the shrimp and set aside. You'll peel and chop them later on.

Use between 1/2 to about a cup of the broth from the shrimp. Start out with 1/4 cup of the broth. Turn the fire up to a medium heat and whisk in the flour, little by little until the mixture begins to bubble and looks like smooth, wet paste. Do not stop whisking, because if you stop, your base could burn... if it burns, YOU WILL ABSOLUTELY WITHOUT HESITATION HAVE TO START OVER. Gently whisk in the remaining broth, 1/4 stick of butter, gumbo file, black pepper, celery, bell pepper, onion, and tomatoes. **you can add a few sprigs of finely chopped cilantro here if you want to. Taste to see if the flavor you like is there, adding seasoning to your liking. Bring to a boil. Boil for a few minutes, about 3. Turn down the heat to a low, gentle simmer for about 10 minutes.

In a seperate skillet, cook your sausage. The kind I used, I cut the skin off, and cooked it like ground sausage, but you may have links. If you are using links, slice them, and then quarter the slices so they are bite size.

As the sausage is cooking, peel your shrimp. They should be cooled off by now. Chop them into bite size chunks. Add them to the sauce. When your sausage is done cooking add it to the sauce too. Continue simmering for about 10 minutes.

Boil your pasta. Drain. Toss with the pasta with the sauce. Walla!


ENJOY!

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Feeling a little loco...... loco for nachos!

Take some el cheapo ingredients, ingredients sabrosos throw in some cilantro, red onion, sweet tomato, and fresh jalepeno, top it off with extra kick and cool, and you got yourself some Loco Nachos!

8 oz of Owens Hot sausage
1/4 lb of ground beef
1 can of Rosarita's refried beans
2 to 4 cups of colby and monterey jack cheese (depending on your cheeseyness desirability)
1/4 yellow onion
fajita seasoning
10 dashes of hickory liquid smoke (presuming you poke a hole in the lid like my mamma and 'nem do)
garlic powder

several sprigs of cilantro
half of jalepeno, unseeded if you so desire a milder flavor
1 medium tomato
a couple thick slices of red onion

Chop your yellow onion, nothing fancy. Cook your meat with the chopped onion on a medium heat. Add the liquid smoke. Let it come to a good simmer to cook. Add the other seasonings. The flavor will be really wonderful and smokey, just like fajitas!!

In the mean time, between time, make the pico de gallo, chop your veggies- red onion, jalepeno, tomato, and cilantro. add some lemon juice or preferably lime juice, just a squirt or so will do. Add a sprinkle of sugar and a pinch of salt. Mix it on up, and let it sit in the fridge.

Mix your beans into the meat. Add it to the chips. Put your cheese. Bake on 350 for 15 minutes to melt the cheese and develop the flavors a little more.

After you take your deliciousness out of the oven, garnish with your pico, your sour cream and extra jalepenos. Enjoy!

TOTALLY NOT YOUR HEART HEALTHY VERSION, BUT SUBSTITUTE THE PORK SAUSAGE WITH CHICKEN SAUSAGE AND THE GROUND BEEF WITH TURKEY. SKIM OR LITE CHEESE AND LITE SOUR CREAM. BAKED TORTILLA CHIPS VERSUS TRADITIONAL.

Bentonite Face Mask, 2nd Attempt.

I put this make up on my face, and it looked quite good. My blemishes had momentarily disappeared. But, I'm going to cleanse my face and try this sodium bentonite mask one more time. I have my honey, my apple cider vinegar, bentonite, tea tree, and lemon grass with witch hazel.

Recipe:

1 table spoon of bentonite
1/2 tablespoon of honey
1 drop of concentrated tea tree oil
2 drops of concentrated lemongrass oil
2 tablespoons of apple cider vinegar
1 1/2 tablespoons of witch hazel

It will be chunky. MIX WELL. It's difficult to apply evenly with the chunks of clay- which I ran into on my first application.

pre wash with my make up on

post wash notice the blemishes

ingredients

mix

close up, immediately after application

about ten minutes into it.
it tingles A LOT

About 2 minutes ago
the smell is the saving grace

just before rinsing off. it was tight, hard, and annoying. i couldn't wait to get it off

skin so soft, yet tight. i think i found the perfect mix! now, hopefully it will help with the new pop ups and i'll find something for the blemishes.

CHEESECAKE!!!!!!!!!!!!!!!!!

OK... I'm supposed to start with a recipe, right...

BUT, I'MMA START WITH THE NEW SINGLE BOUT THE STORE I GOT MY STUFF FROM:

LMAO! New ringtone alert!


WELL.... CONFESSION:

I don't really have one. I kind of made it up as I remembered making the cheesecake and pecan pie for Christmas. I'll try. I barely measure stuff, and I don't follow recipes too well. But, this is fool proof.

Preheat your oven to 350


about 8 whole Graham Crackers
about half a bag Nilla Wafers
about 1 1/2 sticks of Butter
Nestle Dulce De Leche
3 mixing spoons of Karo LIGHT syrup
2 eggs
2 packs of cream cheese- SOFTENED
1 mixing spoon vanilla flavor
1 cup granulated sugar
1 cup nuts- whatever kind you want
2 cake pans
some milk- maybe about 1/4 or so, you'll have to see, start at a little and add a little if it's not enough
maybe about 10-20 semi sweet chocolate chunks

Crush your nilla wafers and graham crackers with some softened butter. Half a stick each pan. Mix crumbs until they are all moist with butter. Stick it in the oven for about 10 minutes.

You're supposed to mix the cheese, sugar, karo syrup, vanilla flavor. Then mix half of the dulce de leche and one egg at a time. Mix well.

In a sauce pan on the stove, put your milk, a couple handfuls of sugar, splash some liq if you want to (grand marnier, flavored brandy, schnapps, etc), add the rest of the dulce de leche. let the chocolate melt by heating at LOW heat. MIX. Pour about 2 spoon fulls over your crust.


Pour the cheesecake mix over the crust in layers. Some cheesecake mix, some nuts, some chocolate sauce. Repeat until the cheesecake mix is gone. Make chocolate circles on your cake batter. Sprinkle the nuts. Take a knife, rake through the chocolate to make a design of your choice. If you don't like it, well, you'll have a chance to try again on the next cake because this mix yields 2 cakes. LOL.

Bake 350 for 40-45 minutes. Second cake, turn the oven down a tad bit, and bake same time. ENJOY your cake!

Furniture Polish

This is good as gold for cleaning your wood furniture.


1 parts Vinegar
a couple of drops of Lemon Grass essential oil
a squirt or two of avocado oil
a smidgen of shea butter


put all this in a squirt bottle. MIX WELL.

squirt on a towel. spread on your furniture. walla! you're all set with protected shiny polished, and clean furniture.

Chicken Stew- Dinner Anyone

I made this up as I was tearing through the aisles of Wally World.

INGREDIENTS:
6-8 strips of bacon- sliced
3 or 4 frozen grilled chicken breasts- sliced
1/2 of a large onion- chopped
several sprigs of cilantro
4 stalks of fresh green onion- chopped
A couple tablespoons of flour
1 can of diced tomatoes (green pepper and onion flavor- Del Monte I think)
2 boxes of chicken broth
6 golden potatoes- chopped into quarters
1 small pack of frozen corn
Tony Chachere
Cayenne Pepper
Black Pepper
1 box of rice a roni chicken flavor
1 big ol' soup pot
1 big ol' spoon


PREPARATION:
Slice the bacon Fry it in the bottom of the pot with the onion.
put in a couple pads of butter if you so desire
place your flour
pour your two boxes of chicken broth, add tony chachere, dash of cayenne to your liking, and the black pepper and bring to a boil
put your potatoes in
BOIL for about 20 MINUTES
add the chicken, tomatoes, green onion, cilantro, frozen corn & entire box of rice (with seasoning)
Stew for another 15 minutes or according to the package directions


GARNISH
Sharp cheddar cheese
Tortillas

  

Adult Lemonade- EASY STYLE

Daily's Pomegranate & Acai Margarita
Kool Aid Pink Lemonade- ALREADY MADE
Mix over ice, stick a straw in it, and drink til your heart's content!

DELICIOUS DINNER

I sometimes don't have the patience to make something so extravagant, but I always have time to make something delicious. Tonight we had general tso's chicken salad.


RECIPE:

Tyson General Tso's appetizer bite chicken thingies (they sell them at Wal-Mart)- 4 pieces per person
Romaine Lettuce (HEB, $1.48) (4 leaves)
Tomatoes (.99 cents only; .99c) (how much do you like tomatoes)
Cilantro (HEB, .50c/ bunch) (how much do you like cilantro)
Green onion (HEB, .49c) (how much do you like green onion)
1/2 Sauce packet per person

extra little tid bit- AVOCADO!!! (HEB $1.00, for the ripe HUGE avocados)


DIRECTIONS:

Thaw out the frozen packet. Just put it on the cabinet. It'll get right while you do what you need to with the other stuff
WASH the veggies
Chop the veggies
Toss the veggies
Cook the chicken (400 degrees for 20 minutes)

Put your veggies in a bowl, a plate, whatever you want to eat your salad out of
wait for your chicken to cook.
Take your chicken out of the oven. Put it on top of your green veggies and tomatoes.

Drizzle your tso's sauce.

ENJOY!!!

*I would have posted pictures, but it was so good looking, I couldn't hold off eating to take pictures. NEXT TIME because I have left over salad stuff!!! YAY!*

MY PIE IS DONE

1 unbaked pastry shell, preferrably deep dish
2 cups mashed cooked sweet potatoes (1 lb can, squeezed)
1 cup evaporated milk
1/2 cup sugar

1/2 cup brown sugar
1/4 cup UNSALTED butter (optional)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1 teaspoon vanilla
3 eggs, slightly beaten


1. Combine mashed sweet potato, milk, sugar, spices, and vanilla in bowl; stir til blended.
2. Stir in eggs.

3. Baste pie shell with extra butter
4. Pour mixture into pie shell.
5. Bake at 350 degrees for 1 hour.
6. Cool on rack; refrigerate.

Fried Po'k Chops

INGREDIENTS
Two thick cut pork chops
Emeril's BAM Original Essence

Garlic Powder

TexJoy Steak Seasoning

Tony Chachere's Creole Seasoning

Fabulosa Quick Fajitas Marinade 

Panko bread crumbs

Flour

Egg

Water 

Canola Oil

Prep the pork chops by dashing the fajita marinade on them, about 4 dashes each chop
Season each side with Emerils, Garlic powder, TexJoy, and Tony Chachere- enough to make the meat look a little seasoned. Each of these has a high salt content- SO BE GENTLE HANDED with the seasoning
Let the chops marinade for at least 15 minutes- WHEN YOU GET READY TO FRY THEM, MAKE SURE THEY ARE COOL TO ROOM TEMP- NOT FRESH FROM THE FRIDGE

Get a bowl, break an egg, add some water- not much, about 3 tablespoons
MIX the egg and water to make an egg wash

Get a separate bowl for the breadcrumb and flour mix
You'll need about 1/4 cup of panko crumbs and a couple mixing spoon's worth of flour
Season the mix heavily with the steak seasoning, Emeril's, Tony Chachere enough to see the seasoning through the mix. The seasoning will "fry off" as the meat cooks in the grease

Rest your chop in the egg wash and coat both sides entirely
Let the excess wash kinda fall off, or drain
Place in the bowl with the breadcrumbs
Coat the chops
Take out and rest it on a plate. To make sure the coating stays on, let it rest on the meat for a minute or so

Heat 2 cups grease on about medium low heat in a skillet or frying pot
When you put the chops in, you don't want the grease too hot because the thickness indicates how long they need to cook. The hotter the grease, the faster the crust will cook (and possibly burn). Fry one pork chop at a time.

Fry those bad boys for about 15 minutes (depending on the thickness of the cut), on medium low heat, boiling grease, and when they are done, the pork chops will "float" to the top, even in a shallow skillet.


Enjoy with bbq sauce, ketchup, or just lips and teeth. I know punkin and I did

Bammammma's Greens!

I love my mamma's mamma! She sent me home with greens juice, just for me, just for my favorite greens! COLLARDS! Seasoned just like I LOVE it, my fav grocery store (HEB) had collards .59 cents a bunch! I snatched up a sink full, washed em up, and in the pot they boiled, brewed, oh so tantalizingly stewed. My baby and I are gonna get it in with some chops and sweet taters (which he doesn't fancy, but I do)!