How to: Turkey Day tips, part 3 of 3

Part 3: How To Carve a Turkey

Whether you've roasted a Thanksgiving turkey or deep-fried one in the backyard, follow these steps to easily retrieve the moist and tender meat and learn how to carve a turkey.

Use a sharp carving knife for best results when carving a whole turkey. While slicing, keep the turkey from moving by holding it in place with a meat fork. Carve on a stable cutting surface, such as a plastic cutting board or platter. Cutting a turkey is easier if it is allowed to stand for about 15 minutes after roasting.

To carve a turkey, place the turkey breast up with its legs to the right if you're right-handed or to the left if left-handed. Remove the ties or skewers.

While gentle pulling leg and thigh away from body, cut the turkey through the joint between leg and body. Separate the drumstick and thigh by cutting down through the connecting joint. Serve the drumstick and thighs whole, or carve them.

 Make a deep horizontal cut into the breast just above the wing. Insert a fork in the top of the breast.

Starting halfway up the breast, carve the turkey by making thin slices down to the horizontal cut, working from outer edge of bird to the center.






Repeat steps 1 through 3 on the other side of the turkey.

There you go, some tips and tricks for the first time Holiday Chef, or the seasoned  vetran Holiday Chef.

If you have any questions or comments, please feel free to post a comment. Also feel free to subcribe by email or a reader, so that you can get updates when posted.

I hope that everyone has a very nice and safe Holiday Season.

How to: Turkey Day tips, part 2 of 3

Part 2: How to Cook a Turkey

Deep-frying, grilling, brining, or roasting a turkey? You'll find great ideas here!

Kitchen Tools for Cooking Turkey

With these kitchen tools, you'll be off to a smooth start:

Essentials

• Meat thermometer
• Aluminum Foil
• Sharpened carving knife and fork
• Cutting board

Nice to Haves

• Oven thermometer
• Baster
• Roasting bag
• Roasting pan with handles

How to Buy a Turkey

Figure out how much turkey you need by multiplying the number of guests times one pound of uncooked, whole turkey per person. You'll have enough for the table, as well as leftovers.

Turkeys are available:

• Eight to 24 pounds in weight
• Packaged as a whole or by the half, or as breasts and drumsticks
• Fresh, frozen, and free-range (available by special order from your butcher)

How To Store Turkey

A whole frozen turkey will keep in the freezer at 0°F for up to 12 months. A fresh, whole turkey that is refrigerated should be cooked within 1 to 2 days of purchase.


How To Thaw and Prepare Turkey

Thaw wrapped turkey safely in three ways: as described in Part 1

• Refrigerator
• Microwave
• Cold Water that completely covers the bird

Thawing time depends on the thawing method and turkey weight. See the Chart in Part 1


Once thawed, do the following:

• Remove the wrapper and paper giblet packets containing the gizzard, heart, and neck. These are tucked inside the neck and end cavities; be sure to check both.
• Rinse the turkey well after removing the giblets and pat dry. Giblets can be rinsed and cooked in a saucepan of boiling water and simmered during turkey roasting time. Use the rich broth for delicious gravy (discard giblets).

How To Stuff a Turkey

Planning to pair stuffing with your turkey? Stuffing the turkey does increase cooking time; if you need to save time, bake dressing in a separate pan.

How Long To Cook a Turkey

How much cooking time will your turkey take?

• Cooking time for turkey brining, roasting, grilling, or deep-frying depends on the size of the bird and your recipe.
• For roasting guidelines, check our Charts and Reference Guides. See Chart below.

Oven Roasting and Turkey Cooking Temperatures

Heat is huge with turkey roasting. Manage it correctly with these tips:

•  Use an oven thermometer to ensure correct oven temperature for turkey roasting.
• Whether roasting or grilling, use a meat thermometer so you'll know when the turkey reaches a safe internal temperature. Insert the meat thermometer in the thickest part of the inside thigh muscle so the thermometer does not touch bone.
• Turkeys often come with plastic pop-up indicator. When your meat thermometer or pop-up indicates the turkey is ready, remove it from the oven, grill, or fryer.

How To Baste a Turkey

Basting promotes moist, flavorful turkey. Baste or brush the turkey with pan juices every 30 to 60 minutes of cooking time.

Coming in Part 3: How To Carve a Turkey

Ready to serve? Carve the turkey on a stable cutting board with a sharp carving knife and a meat fork with two tines. Carving is easier if you allow the turkey to stand for 15 to 20 minutes before cutting.

How To Store a Turkey

Be sure to refrigerate or freeze your turkey within two hours of cooking to keep meat safe from bacteria and ready for another meal.

How to: Turkey Day tips, part 1 of 3

With 7 days till Christmas, I thought it would be nice to post some tips for Turkey Day. These tips will be helpful to everyone, whether or not this is your first time cooking for holidays or if you are a veteran Holiday Chef.

If this is the first time as a Holiday Chef cooking a holiday meal, then you will find this information extremely helpful.

If you are a veteran Holiday Chef, (well some say that it's hard to teach an old dog new tricks) then you might find some tips or tricks, that you were unaware of. You may find out that some or all of the suggestions are helpful, and will make your life a little bit easer while preparing your Holiday meal.

One last thing before we get started, PLEASE LET'S NOT FORGET safe food handling practices.

Let's get started:

Part 1: Thawing Chicken and Turkey

Safely thaw frozen chicken and turkey (uncooked and cooked) in three ways:

• Microwave—Thaw frozen uncooked and cooked poultry safely and quickly in the microwave following the manufacturer's directions.

• Refrigerator—Thaw frozen uncooked and cooked poultry gradually in the refrigerator. Place poultry in a dish or baking pan with sides to prevent leaking during the thawing period. Refer to the Poultry Thawing Chart below for thawing times.

• Sink or deep pan of cold water—Thaw frozen uncooked poultry by completely covering with cold water. Change the water often to keep it cold. Keep poultry in its original wrapper during thawing, or place in a resealable, heavy-duty plastic bag. Allow 30 minutes per pound to thaw.

Never thaw meat at room temperature on the counter, as bacteria can multiply rapidly, leading to potential food poisoning. Don’t refreeze thawed chicken or turkey.

Delicious Stuffed Beef Tenderloin brings a sunshine flair to any Holiday feast.

Stuffed Beef Tenderloin

 With its shallot-orange sauce this delicious beef tenderloin brings a sunshine flair to any holiday feast.

 

Note:

The stuffing calls for fresh herbs you can purchase at your local grocery store or can easily grow in your own indoor winter herb garden. The sauce combines the spice of onion, the tang of orange, and the warming effects of red wine. Irresistible!

Ingredients:

Beef Tenderloin

•     One 4-lb. beef tenderloin (trimmed of excess fat and cut for stuffing)
•     1½ lb. sliced mushrooms
•     ¼ cup butter
•     1 large onion, chopped
•     3 teaspoons fresh herbs, chopped (for example, thyme and rosemary)
•     ¼ cup sherry
•     cotton twine
•     salt & pepper, to taste
•     meat thermometer
•     For a less expensive cut, try prime eye round roast.

Shallot Orange Sauce

•     3 Tablespoons vegetable or olive oil
•     6 shallots (cleaned and sliced)
•     1 Tablespoon rosemary, finely chopped
•     ½ cup orange marmalade
•     2 cups red wine
•     1 cup beef broth
•     1 cup fresh orange juice
•     salt and pepper, to taste

Directions:

Beef Tenderloin

• Preheat oven to 400°F.
• Melt butter in skillet until hot, add the onions, and sauté for 3 minutes over medium heat. Add the mushrooms and sauté for 1 minute. Add the herbs and sauté until the mushrooms start to brown. Add the sherry and continue cooking until the liquid is absorbed back into the mushrooms.
• Split the tenderloin lengthwise (or have your butcher do it). 
• Sprinkle the inside of the tenderloin with salt and pepper.
• Evenly distribute the stuffing in the tenderloin.
• Close the tenderloin up and tie one end together with the cotton twine. Tie the tenderloin every 2-3 inches until closed up. Be sure that the ends are sealed well.
• Sprinkle with salt and pepper.
• Insert meat thermometer into tenderloin and roast in the oven at 400°F for 30 minutes.
• Raise the oven temperature to 450°F and roast for 10 more minutes until meat temperature is 140°F for medium rare or 155°F for medium.
• Take the tenderloin out of the oven and let rest for 10 minutes, covered in aluminum foil, so the juices will not leak away. 
• Note that the temperature will increase about 5° while resting.

Shallot Orange Sauce

• Heat oil in skillet over medium flame until hot.
• Add the shallots and sauté until tender and golden brown.
• Add the rosemary and sauté for another minute. Add the rest of the ingredients and stir until combined.
• Bring the mixture to a boil.
• Reduce the sauce by two-thirds.
• Season with salt and pepper and serve.

Holiday Yule Log

This recipe will make you nostalgic for your s'more-and-campfire days.

Holiday Yule Log

Ingredients:

•     1 stick butter
•     12 oz (1 bag) unsweetened carob chips
•     1/2 cup toffee bits
•     1 cup chopped walnuts
•     12 oz (1 bag) mini-marshmallows
•     1 cup sweetened flaked coconut

Directions:

• Melt butter, carob chips and toffee bits together in the top part of a double boiler over low heat, stirring until smooth and melted.
• Place marshmallows and walnuts in a large bowl, stir in carob mixture while warm.
• Cut sheets of foil into rectangles, 5" wide. Lay coconut along the surface, covering 2/3 of the foil.
• Divide mixture into four. To create a "roulade"-type effect, place 1/4 of mixture on the edge of each sheet of foil and begin to roll. You will be covering the log with coconut.
• Refrigerate overnight.
• Before serving, unwrap foil and cut 1/2" slices while cold.
• Allow slices to warm to room temperature before serving.

Variations:

After you pour carob mixture over marshmallows, put entire mixture back in top pan of double boiler and allow it to melt together. Spray a pan with nonstick spray, then spoon out in mounds on a cookie sheet, let cool and refrigerate.

Substitute 12-ounce bag of chocolate-and-peanut butter chips for the carob chips and toffee bits.

Appetizers for the holidays featuring, Crabmeat Deviled Eggs, Deviled Crab and Cheese Biscuit Cups and Savory Crab Cheesecake

If you like Crabmeat, then you need to try out one or more of the following Appetizer recipes, for your Holiday Party.

Crabmeat Deviled Eggs

Crabmeat adds a new dimension to deviled eggs. Capers or roasted red pepper strips make a nice garnish in addition to the parsley.

INGREDIENTS:

• 8    eggs
• 1    (6-oz.) can crabmeat, drained, flaked
• 1/4    cup mayonnaise
• 1/2    teaspoon dry mustard
• 1/4    teaspoon ground red pepper (cayenne)
• 16    sprigs parsley

DIRECTIONS:

• Place eggs in medium saucepan; cover with cold water. 
• Bring to a boil. 
• Reduce heat to low; simmer about 15 minutes. 
• Immediately drain; run cold water over eggs to stop cooking.
• Peel eggs; cut in half lengthwise. 
• Scoop yolks from 4 eggs into medium bowl. 
• Remove remaining yolks; reserve for another use or discard.
• Add crabmeat, mayonnaise, dry mustard and ground red pepper to yolks in bowl; mix and mash with fork until well blended. 
• Mound yolk mixture into center of each cooked egg white. 
• Garnish each with parsley sprig. 
• Cover; refrigerate until serving time.

Prep Time: 40 Min
Total Time: 40 Min
Makes: 16 deviled eggs

Deviled Crab and Cheese Biscuit Cups

You'll be the belle of the next party when you serve an elegant appetizer that blends cream cheese and crab in a delicate biscuit cup.

INGREDIENTS:

• 3/4    cup whipped cream cheese spread (from 8-oz container)
• 1    tablespoon fresh lemon juice
• 1    teaspoon red pepper sauce
• 1/4    cup finely shredded mild Cheddar cheese (1 oz)
• 2    tablespoons chopped green onions (2 medium)
• 1    teaspoon paprika
• 1/2    cup Progresso® garlic herb bread crumbs
• 3    cans (6 oz each) white crabmeat, well drained
• 1    cup chopped celery
• 1    can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated buttermilk biscuits
• 2    tablespoons chopped fresh parsley

DIRECTIONS:

• Heat oven to 375°F. 
• Spray 16 regular-size muffin cups with cooking spray.
• In small bowl, mix cream cheese, lemon juice, pepper sauce, Cheddar cheese, onions, paprika, bread crumbs, crabmeat and celery until well blended.
• Separate dough into 8 biscuits; then peel in half to make 16 biscuits. 
• Press or roll each into 5-inch round. 
• Place 1 biscuit round in each muffin cup; firmly press in bottom and up side, forming 1/4-inch rim over edge of cup. 
• Place 2 tablespoons crab mixture in bottom of each muffin cup.
• Bake 12 to 15 minutes or until filling is set and edges of biscuits are golden brown. 
• Sprinkle each with chopped parsley; lightly press into filling. 
• Remove biscuit cups from pan; serve immediately.

High Altitude (3500-6500 ft): No change.

Prep Time: 35 Min
Total Time: 55 Min
Makes: 16 servings


This is an EXCELLENT appetizer and very easy to make.  It's very classy and generates alot of discussion for its uniqueness.

 Savory Crab Cheesecake

This appetizer cheesecake combines bold, spicy flavors with cream cheese and luscious crabmeat.

 INGREDIENTS:

Crust;

• 1/2    cup Progresso® Italian Style Bread Crumbs
• 1    oz. (1/4 cup) shredded Parmesan cheese
• 2    tablespoons butter or margarine, melted

Filling;

• 20    oz. cream cheese, softened
• 2    tablespoons finely chopped green onions (2 medium)
• 1 1/2    teaspoons dried Creole seasoning
• 1    teaspoon sugar
• 1/2    teaspoon dry ground mustard
•     Dash ground red pepper (cayenne)
• 1/2    cup heavy whipping cream
• 1    tablespoon cocktail sauce
• 1    teaspoon Worcestershire sauce
• 1/2    teaspoon red pepper sauce
• 4    eggs
• 1    (6-oz.) can lump crabmeat, drained

Garnish and Serve with;

• Sprigs fresh parsley or leaf lettuce
• 1/2 to 3/4 cup cocktail sauce
• Assorted crackers

DIRECTIONS:

• Heat oven to 350°F. 
• In small bowl, mix all crust ingredients. 
• Press mixture in bottom of ungreased 8- or 9-inch springform pan. 
• Bake at 350°F. for 5 to 9 minutes or until light golden brown.
• Meanwhile, in large bowl, beat all filling ingredients except eggs and crabmeat with electric mixer on medium speed until well blended. 
• Add eggs, 1 at a time, beating well after each addition. 
• Stir in crabmeat.
• Remove partially baked crust from oven. 
• Pour filling over crust. 
• Return to oven; bake an additional 60 to 70 minutes for 8-inch pan or 40 to 50 minutes for 9-inch pan or until filling is set. 
• Cool 30 minutes.
• With small metal spatula or knife, loosen edges of cheesecake. 
• Cool an additional 30 minutes. 
• Refrigerate at least 2 hours before serving.
• To serve, remove sides of pan; place cheesecake on serving platter. 
• Arrange parsley around outer edge. 
• Serve with cocktail sauce and crackers.

High Altitude (3500-6500 ft)
Use 9-inch springform pan. After baking crust and making filling, remove partially baked crust from oven. Place baking pan filled with about 2 inches water on oven rack below middle rack. Pour filling over crust. Place cheesecake on middle oven rack over pan; continue as directed above.

Tip:

Serve on a cake plate with spicy cocktail sauce on the side in a silver gravy bowl, and it looks like something from a high-end restaurant!

Prep Time: 20 Min
Total Time: 4 Hr 30 Min
Makes: 20 servings (4 Tbsp cheesecake and 5 crackers each)

Maple-Cinnamon-Pecan Pull-Aparts

If you liked the Cinnamon Pull-Apart Bread (Monkey Bread other wise known as) then try this one out.

Maple-Cinnamon-Pecan Pull-Aparts

Description:
Cinnamon and maple blend lusciously in an irresistible pull-apart sized for entertaining.

INGREDIENTS:

• 1/2    cup chopped pecans
• 1/3    cup packed brown sugar
• 2    tablespoons butter or margarine, melted
• 1/4    cup sour cream
• 1    teaspoon maple flavor or vanilla
• 1    can (17.5 oz) Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing

DIRECTIONS:

• Heat oven to 350°F. 
• Spray 8x4-inch loaf pan with cooking spray. 
• In large bowl, mix all ingredients except cinnamon rolls with icing.
• Separate dough into 5 rolls; set icing aside. Cut each roll into quarters; add to pecan mixture, tossing gently to coat. Spoon roll mixture into pan.
• Bake 45 to 50 minutes or until deep golden brown. 
• Cool 10 minutes. 
• Turn upside down onto serving plate or platter. Spread with icing. 
• Serve warm.

High Altitude (3500-6500 ft): Bake 50 to 55 minutes.

Prep Time: 20 Min
Total Time: 1 Hr
Makes: 12 servings

Christmas Shopping

A little Holiday fun just think about it.

Beef or Chicken Holiday Pie

This is an incredible double crust pie filled with cubed beef or chicken.

Beef or Chicken Holiday Pie
By Norma Graciela Palmer

Ingredients:

• 2 pounds cubed beef or chicken
• 1/2 yellow onion, sliced
• 2 tsp all-purpose flour
• 1 can chicken or beef stock
• 1/4 tsp salt
• 1/4 tsp pepper
• 3 tsp oil
• 2 cups all-purpose flour
• 1 tsp baking powder
• 2 TBSP shortening
• cold water
• beaten egg, for egg wash
• 1/2 bell pepper, sliced

Directions:

• Preheat oven to 350F degrees. 
• Thinly slice the onions and bell pepper. Put them in a frying pan with the oil, salt and pepper. Cook until the onion is translucent. Add the cubed beef or chicken and cook them until brown. Add the flour and stir. Add the stock and dilute the mix with it and cook for a couple of minutes. 
• To make the crust, mix flour, baking powder, salt and shortening till it seems to be thick sand. Add cold water and work the dough till is firm. Divide in two parts. 
• Using a rolling pin or pasta machine work the dough till it is medium thin. 
• Line a pie pan with the crust and pour the meat mixture on it. Cover with the other part of the crust and paint with egg wash. 
• Cook at 350F degrees for 30 minutes or until crust is golden brown.

Prep Time: 20 Min
Cook Time: 30 Min
Servings: 8

Cinnamon Pull-Apart Bread

Shake things up with this ooey-gooey, cinnamon-flavored coffee cake, deliciously drizzled with a buttery brown sugar topping that complements a cup of fresh java!

Cinnamon Pull-Apart Bread

INGREDIENTS:

• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
• 1 cup packed brown sugar
• 3/4 cup butter or margarine, melted

DIRECTIONS:

1. Heat oven to 350°F. Lightly grease 12-cup fluted tube cake pan.
2. In large plastic food-storage bag, mix granulated sugar and cinnamon. Separate dough into a total of 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan. Mix brown sugar and butter; pour over biscuit pieces.
3. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

High Altitude (3500-6500 ft): Heat oven to 375°F. Bake 33 to 37 minutes.

Prep Time: 25 Min
Total Time: 1 Hr 5 Min
Makes: 12 servings

Now Go and make your favorite Cup of Java and Enjoy!!!!!!!!!

Almost Better Than Sex Cake

Here we go again, this is for those of you that love your chocolate. Give it a try and let us know if you think if it is almost better than sex.

Description:
sweet cake

Almost Better Than Sex Cake

By Becca Stinson

Ingredients:

1 box of chocolate cake mix (you'll need the ingredients that cake mix calls for)
1 bag of chocolate chips
1 jar of caramel (size up to you)
1 tub of cool whip
1 bag of crushed up heath bars/or king size heath bar

Directions:

1. follow cake mix directions when done beating batter add chocolate chips now bake the cake
2. when cake is done baking let cool for about an hour
3. poke holes all over cake
4. then pour the caramel on top of cake, when done add cool whip on top, then sprinkle the crushed heath bar over cake

now enjoy and you will

Prep Time: 10 Min
Cook Time: 30 Min
Total Time: 40 Min

Here are some more recommendations:

1. Fold in 1/2 cup of caramel ice cream topping into the cool whip and it makes a sort of icing for the cake.
2. The rest of the jar is mixed with sweet condensed milk and poured over cake after poking holes with wooden spoon.
3. Try putting chopped walnuts or pecans in the cake mix and over the topping.

EggNog French Toast

Here is a twist on French Toast, I hope that you enjoy.

Description:
An easy holiday breakfast for busy families

EggNog French Toast
By Shelba

Ingredients:
1 quart of any brand eggnog
1 loaf of Texas Toast
powdered sugar to taste
butter
syrup if desired

Directions:
Dip the Texas Toast into the eggnog pick up toast with tongs to drain excess. Cook at 200 degrees on lightly buttered griddle. Flip over as one side cooks. Once done shower with powdered sugar, butter, and syrup if desired. Enjoy.

Prep Time: 5 Min
Cook Time: 10 Min
Total Time: 15 Min
Servings: 6

Strawberry Truffles for Robin

Strawberry Truffles

The following recipe is for a friend that likes chocolate and strawberries, I hope that she make some soon and save's me some.

NOTE: The is a simple recipe, for those of you that don't have a double boiler you can use the microwave to melt the chocolate.

1. 8 oz. cream cheese at room temperature
2. 5 oz. white chocolate
3. 4 cups confectioner's sugar
4. 1 tsp. grated fresh ginger root
5. 18 medium fresh strawberries
6. 1/4 cup finely minced crystallized ginger (get it in a gourmet food store or well stocked supermarket) 1/2 cup toasted coconut
7. 1/2 cup finely chopped pistachio nuts

Makes about 18 truffles

Melt white chocolate in the top of a double boiler, let cool. Beat together the cream cheese, sugar and ginger root until smooth. Add melted white chocolate and mix well. Chill for at least 1 hour or until easy to handle. Use a small melon baller (or small spoon) to scoop out the center of each strawberry, half way down each fruit. Pat strawberry dry. Put a little crystallized ginger into each strawberry. Shape the cheese mixture around the fruit. Coat one end in the toasted coconut, the other in the pistachio nuts.

Place truffles in candy cups and chill until serving time.

Bon ape-tit: If you come up with a different combination that you like, then please leave a comment so that we can share with everyone.

If you have any suggestions for recipes that you would like to see let me know and I will do my best to find it, or if you have a favorite recipe that you would like me to post, then send me an email with the recipe and your contact information.

I will be posting more recipes for the holiday's, so make sure to stop back often.

Game Day Chicken Wings

Here we are again, another game day (Let's Go Steelers!!!!!! and let's not forget the Skins Beat the Ravens!!!!!!!!!). We all get hungry when watching the game, so here is a good and tasty snack.

But first here is some history behind the recipe:

Chicken wings that have been baked or fried and coated with a signature spicy hot sauce and served with blue cheese dressing and celery sticks have become known all over the world as Buffalo Wings. They have nothing to do with a buffalo but have a lot to do with a restaurant in Buffalo, New York, called the Anchor Bar.

They are a tribute to American ingenuity. They use a part of the chicken that was often used for chicken soup or thrown away. They are a tribute also to the "serendipity" that is also a part of our heritage, in that the dish seems to have not been planned but just sort of happened, like lots of things we have in American culture. Although like most dishes there is some question over its true origin, this story is for the most part undisputed. Theresa Bellisimo seems to have stumbled upon this combination quite by accident.

Now for the tasty snack:

Original Anchor Bar Recipe

Here is the original recipe created by Ms. Teresa Bellissimo, owner of the Anchor Bar and Restaurant, in Buffalo, NY. It is taken from Totally Hot! The Ultimate Hot Pepper Cookbook.

• 4 to 5 Lbs Chicken wings
• Freshly ground black pepper
• Salt (if desired)
• 4 C Vegetable Oil
• 4 Tbs butter or margarine (1/2 stick)
• 5 Tbs Louisiana-brand hot sauce or Tabasco sauce
• 1 Tbs white wine vinegar

1. Chop off the tip of each chicken wing, and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired.
2. Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fatfryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings.
3. Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from the flame immediately.
4. Place the chicken on a warm serving platter, pour the sauce on top, and serve.
   

Just remember when you serve these you are displaying the country's colors with red chicken, and the white and blue that the blue cheese dressing represents. (Perhaps here we should give credit to the French, for inventing Blue Cheese, and to the Spanish-Americans for the Tabasco sauce! Another great example of our multi-cultured country!)

This is a good hands-on meal and one that is truly satisfying. Enjoy these "Wings of the free" as you watch a ball game or share good conversation ...and give a toast to democracy and the American dream.

To order the sauce from the Anchor Bar go here
http://www.buffalowings.com/

A New Look and a Special Treat

A decision was made to change the look of the site. The change was made to help brighten up the site and make it easier to read. I hope the look is appealing.

Now that the holiday season is upon us, and we are all busy doing our shopping for family and friends. I have placed some ads that you may find helpful, keep checking back because I will be adding more. If you have any suggestions or items that you would like to see then please leave a comment and let me know.

I hope that you find the upcoming post helpful for the holidays.

NOW for that special treat for those of you with a sweet tooth. I hope you enjoy.

M&M'S® Holiday Brownies

A rich, colorful, layered treat that the family can help decorate.

What you'll need:

• 1 box your favorite brownie mix (for 13"x 9" baking pan)
• 1 bag M&M'S® Milk Chocolate Candies for the Holidays
• 2 8-ounce packages cream cheese
• 2/3 cup sugar
• 1/4 cup heavy cream
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1 1/2 cups whipped cream (optional)

What to do:

Preheat the oven to 350 degrees.
Prepare the brownie mix according to the package directions.
Spoon batter into 13" x 9" baking pan, spreading evenly.
Cover batter with 1 cup of M&M'S® Brand Milk Chocolate Candies
for the Holidays.

In another mixing bowl, thoroughly beat the cream cheese with the
sugar. Slowly add the heavy cream, eggs and vanilla extract. Blend
mixture until smooth, scraping down the sides of the bowl several
times.

Evenly spoon the cream cheese mixture over the brownie batter.
Bake for 50 to 60 minutes, or until a toothpick inserted into the
center of the pan comes out almost clean.

Remove and cool completely.

Optional: Just before serving, top with a layer of whipped cream.

Cut into 2-inch squares.

Prior to serving, decorate with M&M'S® Brand Milk Chocolate
Candies for the Holidays. Refrigerate any leftovers.

All the best to Everyone, don't forget to check back for more special treats.

When Gift Cards Go Bad POSTED: 11/25/2008 2:15:48 PM

Gift cards make popular gifts in many respects. For people that are hard to shop for, a gift card provides the freedom for them to select their own present, and save the shopper many stressed out hours in the mall. And, for relatives and friends who live far away, gift cards are a fantastic way to save on shipping costs, and still send your holiday or birthday presents.

While gift cards are amazingly popular, and are the second and third most desired gift of women and men, respectively, there are some potential pitfalls that both givers and receivers should know about. In 2007, Americans spent over $26 billion dollars on gift cards over the holiday season alone, but as much as $8 billion dollars spent on gift cards annually will never be redeemed. So, why aren’t people spending their gift cards?

One reason is that some people are just as inconvenienced by the thought of going shopping and finding something to buy with their gift card as the person who opted to buy them a gift card in the first place. If you dread spending hours in the shopping mall looking for the right gift, what makes you think that the person you are buying the gift card for will feel any differently. It makes sense to think that it is easier to shop for ourselves than for others, since we know our own wants and needs, but many people, especially men, report postponing using their gift cards because they don’t want to go shopping. In this case, choosing a gift card from a specific type of store will help, such as a book or sporting goods store, where the recipient can narrow down their options before they leave the house.

Another reason that some people don’t use their gift cards is because they think that they are saving money for the person who gave them the card. It is important for people to understand that gift cards are pre-paid, and that the money has already been spent. For the receiver, a gift card is the same as cash in hand, and not spending it will not save the giver any money. Unlike a check, gift cards have already been processed and the money has already changed hands. To not spend the gift card is the same as giving money to the company or retailer.

When you give a gift card, you might want to consider running over these facts with the recipient, to make sure that they make the most of your gift. If there are any special services, such as online shopping that might make spending the card more comfortable and convenient, you might include this kind of information with your gift. Some retailers have catalogues that explain how shoppers can make purchases online, and pay with their gift cards. Make sure that you include the gift receipt with your card, so the recipient can verify the purchase information if it becomes necessary.

Gift cards can make great gifts, providing that people have the information that they need to get the most of their card. Choose stores that are popular and versatile, so that the recipient has some options, and consider including the store’s catalogue or website address so that the person you give it to can browse their options and get excited about spending their gift card money.

Prepaid Credit Card Gift Cards POSTED: 11/25/2008 2:18:33 PM

Prepaid credit cards can make great gift cards, at least in theory. Major banks and credit cards offer gift cards that allow purchasers to buy prepaid versions of Visa and Amex cards that can be used as cash. Many major banks and several major credit cards offer prepaid gift cards that are marketed as redeemable anywhere that credit cards are accepted, which makes them more flexible than retailer’s gift cards. But it isn’t always that easy.

Credit and bank gift cards fall under the category of “open loop cards”, which means that they can be used at a wide variety of retailers, restaurants, and department stores. The obvious benefit of open loop gift cards is their versatility over retail gift cards that are only redeemable at one store. But there are some strict restrictions that reduce their attractiveness.

Open loop cards are more likely to have expiration dates and to carry activation, service and maintenance fees. Sometimes the banks and credit lenders that provide the gift cards don’t start charging fees for a few months, while others begin charging once the card is used for the first time. Typical maintenance fees range between $2 and $5 dollars each month. More annoying than the fees themselves is the fact that banks and credit companies rarely advertise hidden fees and catch users unprepared. If you use your $50 dollar gift card once in June for a $30 dollar purchase, by January your card could be empty, to your surprise when you try to use it for a second time.

Issues related to transparency and policy declaration for banks and credit companies are presently being reviewed by the Office of the Comptroller of the Currency (OCC), the federal branch responsible for national banks. The OCC is interested in ensuring the disclosure of both fees and policies, and to protect consumers. There have been numerous instances of complaints filed to consumer watch groups by customers who purchased bank and credit card gift cards only to find them impossible to activate, refused by retailers and restaurants and diminished by hidden fees and service charges.

Since prepaid gift cards are routinely given as gifts, it is unlikely that gift card holders will have the original receipt and purchase information that is required by credit companies and banks to troubleshoot non-activated and unresponsive cards. In the case that a prepaid gift card doesn’t work, the receiver is in the awkward position of asking the person who gave it to them for this information, or else the card will go unused, and be a complete waste of consumer money.

Due to the hassles of credit and bank gift cards, many consumer advisors recommend buying retail gift cards instead. These so-called “closed loop” gift cards are usually redeemable at only one retailer, or a corporate group of retailers, which is slightly restrictive in one sense, but they are also far less likely to carry any hidden fees or charges, making them the wiser choice. Closed loop gift cards are also slightly more personalized and indicate that the purchaser was thinking about the receiver and the kind of stores they enjoy in making their decision.

14 Tools to Legally Spy On Your Competition | FutureNow\'s GrokDotCom / Marketing Optimization Blog

14 Tools to Legally Spy On Your Competition | FutureNow's GrokDotCom / Marketing Optimization Blog

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What if the Matrix ran on Windows

If you are a fan of Windows or Not,
well check out this video.

Welcome to the Matrix on Windows.

See more funny videos and funny pictures at CollegeHumor.

Something to Think About

Anybody can have a Dream,

so why not chase that Dream.

In this video you will see images with quotes,
I hope that these quotes inspire you.




So go ahead, get started don't wait,
Chase that Dream,
no matter what it is.

Good Luck and Keep Dreaming.

THE FIVE STAGES OF DRUNKENNESS #5

Stage #5  -- Invisible

This is the final stage of drunkenness.  At this point you can do
absolutely anything because no one can see you. You can get
up and dance on a table; you can strip down to your underwear,
to impress the people who have been admiring you all evening,
because the rest of the people in the room cannot see you. You
are also invisible to the person whom you have picked a fight
with earlier in the evening. You can walk through the streets
singing at the top of your lungs (because of course you are still
smart and know the tune perfectly) and no one will think anything
of it because they can't see you.  All your social inhibitions are
gone. You can do anything, because no one will know.

And you certainly won't remember !

THE FIVE STAGES OF DRUNKENNESS #4

Stage #4 -- Bulletproof

You can now pick fights with the people you have been betting
money with because you cannot be hurt by anything. At this
point you would go up to the boyfriend of the woman who had
been admiring your beautiful self all evening and challenge
him to a battle of wits for money. You have no worry about
losing this battle of wits because you know all, have all the
money to cover this bet, and you obviously win a fight that
might erupt if he looses.

THE FIVE STAGES OF DRUNKENNESS #3

Stage #3 -- Rich

This is when you suddenly become the richest person in the
world. You can buy drinks for the entire bar and put it on your
bill because you surely have an armored truck full of your
money parked behind the bar. You can also make bets in this stage.
Now of course you still know all, so you will always win all your
bets.  And you have no concern for how much money you bet
because you have all the money in the world. You will also begin
to buy drinks for all the people in the bar who are admiring you
because you are now the smartest, prettiest, and richest person
on the face of the earth.

THE FIVE STAGES OF DRUNKENNESS #2

Stage #2 -- Handsome/Pretty

This is when you are convinced that you are the best looking
person in the entire room and everyone is looking at you.  You
begin to wink at perfect strangers and ask them to dance because
of course they had been admiring you the whole evening.  You are
the center of attention, and all eyes are directed at you because
you are the most beautiful thing on the face of the earth.  Now keep
in mind that you are still smart, so you can talk to this person who
has been admiring you about any and all subjects under the sun.

THE FIVE STAGES OF DRUNKENNESS #1

Stage #1 -- Smart

This is when you suddenly become an expert on every subject.
You know all and greatly wish to express this knowledge to
anyone who will listen.  At this stage you are also always
right.  And of course the person you are talking with is
very wrong.  You will talk for hours trying to convince
someone that you are right. This makes for an interesting
argument when both parties are "smart".  Two people talking,
in fact, arguing about a subject neither one really knows
anything about, but are convinced that they are they complete
authority on the subject makes for great entertainment for
those get the opportunity to listen in.

Air Force One

The President, First Lady and Dick Cheney were flying
on Air Force One.

George looked at Laura, chuckled and said, "You know,
I could throw a $1,000.00 bill out of the window right
now and make somebody very happy".

Laura shrugged her shoulders and replied, "I could throw
ten $100.00 bills out of the window and make ten people
very happy".

Cheney added, "That being the case, I could throw one
hundred $10.00 bills out of the window and make a hundred
people very happy".

Hearing their exchange, the pilot rolled his eyes and said
to his Co-pilot, "Such big-shots back there. Hell, I could
throw all of them out of the window and make 56 million
people very happy".

How old am I?

A man decided to have a face lift for his birthday. He
spends $5,000 and  feels really great about the result.
On his way home he stops at a newsstand and buys a
paper. Before leaving he says to the sales clerk, "I
hope you don't mind me asking, but how old do you think
I am?"  "About 35," was the reply.
"I'm actually 47," the man says, feeling really happy.

After that he goes into McDonalds for lunch, and asks
the order taker the same question, to which the reply
is, "Oh you look about 29".
"I am actually 47!" This makes him feel really good.

While standing at the bus stop he asks an old woman the
same question.  She replies, "I am 85 years old and my
eyesight is going. But when I  was young there was a sure
way of telling a mans age. If I put my hand down your
pants for ten minutes I will be able to tell your exact age."

As there was no one around, the man thought what the hell
and let her slip her hand down his pants. Ten minutes later
the old lady says,  "OK, it's done. You are 47."

Stunned the man says, "That was brilliant! How did you do that?"

The old lady replies, "I was in line behind you at McDonalds."

So you Think you can Dance

So you think you can't dance, well check out this guy.

I hope you are better than him.

A Day of Learning

Hello to all and welcome,

Today I will start a new adventure, a road that I have yet to travel. This road is Blogging, not the world of reading blogs, but the road of learning how to host a blog site. For me this will be a long road, like some of you fine people out there I have never hosted a blog site before, so please forgive me if the site is like a new born baby, I am on a learning curve that is long and continuous.

Like a baby I want to learn as much as possible, and put it to the best use. So please bear with me as like a baby I learn and grow.

To all of you wonderful people out there, please feel free to give suggestions, and advice as you see fit, and I will post the suggestions and advice that I feel have helped me grow more. Then I would invite you to see how I have changed things, and hope to get comments on the results.

Thanks to all

Paul

The Sofa is Open

I opened the sofa, so that people can sit down and talk about what is on there mind. The sky is the limit, so feel free to post a question, or answer a posted question. I look forward to hearing from everyone, and I hope to come up with some good discussion, that all can participate in.