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OMG, that would put me in a sugar coma!!

It's so freaking goOd!!!

(((Nom, Nom, Nom!!!)))

Lol!!!

😄

Easy homemade cucumbers

Cut cucumbers any way you like
Place in an empty pickle jar that still has the pickle juice in it. Place in fridge and turn upside down every few days.

Oreo Dirt Pie
 · 60 reviews · 43 minutes · Vegetarian · Serves 15
Danielle, The Frugal Navy Wife
Danielle, The Frugal Navy Wife                                 
Dairy
3 1/2 cup Milk
Desserts
12 3/4 oz Fudge, Hot

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7 ingredients
Baking & Spices
1 Box Chocolate fudge cake mix
1 Cool whip
6 3/4 oz Hersey s dark chocolate instant pudding mix
Snacks
1 Fudge & oreos, Hot
14 1/3 oz Oreos

Everything sounds so yummy yum! 😋

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You haven't tasted refreshing until you've tried this hot dog slushie. Well...maybe not. However, hilarious concoction is definitely something you might want to whip out on April Fool's Day. Start cooking those hot dogs and don't you dare throw away that hot dog water. Served in an elegant martini glass rimmed with ketchup and mustard, this slushie is one you may never forget. Crowd-Pleasing Hot Dogs

Kruschiki: the Ultimate Christmas Cookie

Ingredients
2 eggs at room temperature
4 egg yokes at room temperature
1/2 teaspoon sea salt
2 cups flour
1/2 cup powdered sugar
1/4 cup softened butter
1 shot brandy
lard or oil for frying
Instructions
Beat eggs, egg yolks, salt and butter until thick and lemon colored.
Slowly beat in the powdered sugar and brandy.
Slowly mix in flour.
Knead the dough for 3–5 minutes. The dough should be thick and will be a bit sticky.
To roll, you will be working with small balls of dough. Keep the rest of the dough in the bowl, covered with a clean, damp dish towel.
On a floured surface, use a rolling pin to roll the dough out very thin - 1/8th of an inch.
Take a sharp knife and cut the dough into strips about 2" wide. Then cut the other way on a diagonal to make pieces of dough that are about 2" x 4".
Cut a small slit (1" or less) in the center of each piece. To form the cookie, take one end and place it through the slit. Very gently pull the end of the dough through the slit to form a bow shaped cookie.
In a large pot or deep skillet heat about 3–4 inches of lard or oil until very hot.
Test the oil by putting in a small scrap of dough; it should sink to the bottom and then immediately float to the top. When this happens your oil is ready.
Fry the cookies in small batches. Fry for about 30 seconds and then use tongs to gently turn the cookies over. The cookies should be barely golden brown.
Drain on paper towels. Cool.
Dust liberally with powdered sugar.
Makes about 6 dozen cookies.

Blue Cheese, bacon balsamic onion hamburger burger

Ingredients


1/2 medium red onion
2 tbsp. balsamic vinegar
Kosher salt
pepper
1 1/2 lb. lean ground sirloin
4 oz. blue cheese
4 brioche hamburger buns
Lettuce
tomato
Cooked bacon slices


Directions
Step 1
In a small bowl, toss together the onion, vinegar, and 1/4 teaspoon each salt and pepper. Let sit, tossing occasionally, until ready to use.
Step 2
Heat grill to medium-high. Gently form the beef into 4 balls. (Don't overwork the meat — this can result in a tough, dry burger.) Flatten each ball into a 3/4-inch- thick patty. Using your thumb, make a shallow 1 1/2-inch-wide indent in the top of each patty. Season the patties with 1/2 teaspoon each salt and pepper.
Step 3
Place the patties on the grill, indent facing up, and cook until the burgers release easily from the grill, 3 to 4 minutes. Flip and cook to desired doneness, 3 to 4 minutes more for medium. During the last 2 minutes, top with the blue cheese and grill, covered, until gooey.
Step 4
If desired, grill the buns until lightly toasted. Serve the burgers on buns and top with the balsamic onions, lettuce, tomato, and bacon, if desired.

Red chile pork tamales recipe!!
Ingredients for the meat and sauce:
- 7 lbs boneless pork butt (cut into small chunks)
- salt and pepper
- vegetable oil
- 8 guajillo chilies ( seeds and stems removed)
- 8 ancho chilies (seeds and stems removed)
- 6 morita chilies (seeds and stems removed)
- 10 garlic cloves
- 1/4 of a white onion
- 4 tsp chicken bouillon
- 1 tsp Mexican oregano
- 1 tsp ground cumin
Ingredients for the masa:
- 5 cups Maseca for tamales
- 3 tsp baking powder
- 5 tsp chicken bouillon
- 3 1/2 cups water
- 1 cup chile sauce
- 2 cups vegetable oil
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp salt
- corn husks
Instructions for the meat and sauce:
Toast the chilies on both sides for about 15 seconds in a pan over medium heat. Remove the chilies from the pan. Add the garlic and onion to the pan and roast on all sides for about 5-8 min. Remove the garlic from the pan. Return the chilies to the pan and cover with water. Bring to a simmer and let cook for 2 minutes then turn the heat off and cover with lid. Let soak for 30 min.
Peel the garlic cloves and add them to a blender along with the chicken bullion, Mexican oregano
and ground cumin. Next transferred the soaked chilies to the blender, along with 1 1/2 cups of fresh water. Blend until smooth then strain into a bowl and reserve one cup of sauce for the masa.
Seasoned the meat well with salt and pepper. Heat up a large pot over medium heat and add some oil to coat the bottom of the pot. In batches, brown the meat on all sides until golden and crispy add more oil as needed to the pot.
Next return the meat to the pot and add the blended sauce. Stir and bring to a simmer. Then reduce the heat to medium low and cover the pot. Let cook for two hours or until the meat is tender. After two hours, I uncovered the pot and I let the meat continue to cook for about 10 minutes until the sauce reduced.
Remove the pot from heat and once the meat has cooled a bit, go ahead and shred the meat. Set aside.
Soak the corn husks in hot water for an hour or two.
Instructions for the masa:
In a stand mixer at the Maseca for tamales, baking powder, chicken bullion, ground cumin, garlic powder, and salt. Mix well. Then while mixing on low speed slowly add the water and the reserved chile sauce to the bowl. Then slowly add the oil and let mix on medium speed for about 10 min.
Spread a large spoonful of masa on the corn husks. Then add a heaping spoonful of the shredded pork meat. Close the tamales and transfer to a steamer pot filled with water. Make sure the tamales are standing up. Then bring to a boil and reduce heat to medium low. Cover with a lid and let the tamales steam for about 1 1/2 hour to 2 hours. To check if tamales are done. Take out one tamal and let sit for 10 min. If the corn husk peels off cleanly from the masa then they’re ready!
#tamales #tamaleseason #porktamales