Worlds Best Recipes: 2014

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Monday, November 24, 2014

Pumpkin French Toast Recipe And Great Information About Pumpkins

Here we have a delightfully delicious recipe for Pumpkin French Toast. If you love French Toast then you need to make this delightfully delicious recipe for Pumpkin French Toast. It's a real easy recipe to make and its also really good for you.

I don't know if you know it but pumpkin is a super food and it is filled with all kinds of great anti oxidants. And did I mention that Pumpkin French Toast is oh so delicious.

Pumpkin French Toast Ingredients

1. 3/4 cup milk

2. 1/2 cup pumpkin puree

3. 4 eggs

4. 2 Tbsp packed light-brown sugar

5. 1 tsp vanilla extract

6. 1 tsp ground cinnamon

7. 1/4 tsp ground nutmeg

8. 1/4 tsp ground ginger

9. 9 slices Texas toast

10. Butter For Griddle

I have a small grill that I use at home for making French Toast, frying eggs, cooking breakfast meats and etc. They are also really great for making pancakes.

Directions For Making Your Pumpkin French Toast

Preheat an electric griddle to 350 degrees (a non-stick skillet set over medium heat also works fine). In a mixing bowl whisk together milk, pumpkin puree, eggs, brown sugar, vanilla, cinnamon, nutmeg and ginger until well combined. Pour into a shallow dish.

Butter griddle and dip bread into egg mixture (allowing a few seconds for it to absorb mixture. I also squeeze gently to soak the mixture to center), then rotate and coat opposite side.

Transfer to griddle and cook until golden brown on bottom, then lift, butter griddle once more and flip french toast to opposite side and cook until golden brown. Serve warm with butter and maple syrup.

Why Pumpkins Are So Good For You

A cup of cooked, mashed pumpkin contains more than 200 percent of your recommended daily intake of vitamin A, which aids vision, particularly in dim light, according to the National Institutes of Health.

Pumpkins are also rich in carotenoids, the compounds that give the gourd their bright orange color, including beta-carotene, which the body converts into a form of vitamin A for additional peeper protection.

Pumpkin is an often-overlooked source of fiber, but with three grams per one-cup serving and only 49 calories, it can keep you feeling full for longer on fewer calories.

A fiber-rich diet seems to help people eat less, and thereby shed pounds. A 2009 study found that people who ate a whole apple before lunch (the fiber is in the skin) consumed fewer calories throughout the meal than people who ate applesauce or drank apple juice.

Nuts and seeds, including those of pumpkins, are naturally rich in certain plant-based chemicals called phytosterols that have been shown in studies to reduce LDL or "bad" cholesterol.

Like their orange comrades the sweet potato, the carrot and the butternut squash (to name a few), pumpkins boast the antioxidant beta-carotene, which may play a role in cancer prevention, according to the National Cancer Institute.

Food sources of beta-carotene seem to help more than a supplement, according to the NIH -- even more reason to scoop up some pumpkin today. And the plant sterols in pumpkin seeds have also been linked to fighting off certain cancers.

The same free-radical-neutralizing powers of the carotenoids in pumpkin that may keep cancer cells at bay can also help keep the skin wrinkle-free, Health magazine reported.

Pumpkin seeds are rich in the amino acid tryptophan, the famed ingredient in turkey that many think brings on the need for that post-Thanksgiving feast snooze. While experts agree that it's likely the overeating rather than the tryptophan lulling you to sleep, the amino acid is important in production of serotonin, one of the major players when it comes to our mood, WebMD reports. A handful of roasted pumpkin seeds may help your outlook stay bright.

Well, maybe. Whether or not vitamin C can really ward off colds is still up for debate, but pumpkins are a solid source of the essential nutrient. One cup of cooked pumpkin contains more than 11 milligrams, or nearly 20 percent of the 60 milligrams the IOM recommends women need daily. (Men should aim for around 75 milligrams.)

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Sunday, November 23, 2014

Hamburger with Double Cheddar Cheese, Grilled Vidalia Onion and Horseradish Mustard

Hamburger with Double Cheddar Cheese, Grilled Vidalia Onion and Horseradish Mustard

Ingredients Needed For Your Hamburgers

1. 2 pounds ground beef

2.Salt and freshly ground black pepper

3.8 slices white Cheddar, sliced 1/4-inch thick

4.8 slices yellow Cheddar, sliced 1/4-inch thick

5. 8 hamburger buns

6. Horseradish Mustard, recipe follows

7. 8 leaves Romaine Lettuce

8. Grilled Vidalia Onions, recipe follows

9. Dill pickles, sliced

10. Ketchup

Horseradish Mustard:

1. 1/2 cup Dijon mustard

2. 2 tablespoons prepared horseradish, drained

Grilled Vidalia Onions:

1. 2 Vidalia onions, sliced crosswise, 1/4-inch thick slices

2. 2 tablespoons olive oil

3. Salt and freshly ground black pepper

Directions For Making Your Hamburgers

Preheat grill or a cast iron skillet to high.

Divide the beef into 8 (4-ounce) burgers. Season on both sides with salt and pepper, to taste. Grill or cook in the skillet for 3 to 4 minutes on each side for medium-rare doneness. During last minutes of cooking add 2 slices of cheese to each burger, cover grill and let melt, approximately 1 minute. Place burger on bun and top with Horseradish Mustard, lettuce, Grilled Vidalia Onions, pickles and ketchup.

Horseradish Mustard:

Whisk mustard and horseradish together in a small bowl.

Grilled Vidalia Onions:

Brush olive oil on both sides of the onions and season with salt and pepper. Grill the onion slices for 3 to 4 minutes on each side until golden brown.

Toast Your Buns

Butter your buns and grill them flat side down until they are golden brown for the best results. You will want them golden brown but not burned.

Delicious Homemade Cheeseburger Pie

Here is a recipe for delicious homemade Cheeseburger Pie and several other wonderful ground beef recipes. If your looking for really great ground beef recipes then you really do need to check out these great ground beef recipes.

Click Here For The Cheeseburger Pie Recipe

How About A Great Chili For Hot Dogs, Hamburgers, Or Cheeseburgers

Here is my award winning Chili With No Beans Recipe and if you want a really delicious recipe for chili with no beans then you really do need to check out this recipe. It is a really great no beans chili that is great in a bowl over corn bread or you can serve it on hamburgers, cheeseburgers, or hot dogs. If you love a really great homemade chili then you need to check out this recipe. Its really is a wonderful recipe.

Click Here For The No Beans Chili Recipe

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Saturday, November 22, 2014

The Best Hot Dogs In The World Today

Great Tips For Making Hot Dogs

I don't know if your in the habit of doing it but you should always butter your hot dog buns and grill them to a golden brown before you put your hot dogs together. Try slashing your all beef hot dogs cross wise like in the below photo and cook them on a charcoal grill over indirect heat on your charcoal grill. This will require a larger grill because you have a charcoal fire on one side and you grill the hot dogs on the other side. I like to slash them first and then I wrap them with bacon and grill them until the bacon is crisp and the hot dogs are hot.

Bacon Burger Dogs Are So Very Delicious

I don't know if you've ever had a bacon burger dog but if you haven't you should real soon because these bacon burger dogs are some of the best hot dogs you'll ever make and taste in your life. And I do mean in your life. These are the best hot dogs you will ever eat.

Click Here For The Recipe For Bacon Burger Dogs

The Slaw Dog Is Very Popular In The American South

If you'll follow the recipes your going to find here for making slaw and hot dog chili you can soon be enjoying one of the best hot dogs your ever going to make and taste. Make your slaw and let it chill very well before you use it on your hot dog. I grill my all beef hot dogs until they are done and then I put them in a crock pot of hot dog chili until I'm ready to dip the hot dog wiener out and put the hot dog together.

Click Here For The Slaw Dog Recipe

A Really Unique Way To Make Hot Dogs

What is your favorite hot dog? Have you ever had a bacon wrapped hot dog marinaded in Italian dressing and then grilled to perfection? If not why not. You need to make and try some real soon.

Click Here For This Recipe

Do You Know How To Make A Chicago Style Hot Dog?

You have not eaten a hot dog until you've eaten a Chicago hot dog. In just a few steps, you can enjoy this unique gastronomical delight, share it with all your friends and join an elite level of carnivorous snobs!

Click Here For The Chicago Style Hot Dog Recipe

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Homemade Mac and Cheese Recipe For Wonderful Homemade Mac And Cheese

Here is some of the creamiest cheesiest mac and cheese you'll ever eat in your whole entire life. It has a crunchy topping and a wonderful cheesy flavor that you won't soon forget. If you truly want the best ma and cheese in the world then this is it.

For the topping:

1. 2 tablespoons unsalted butter, plus more for baking dish

2. 2 tablespoons extra-virgin olive oil

3. 2 cups panko (Japanese breadcrumbs)

4. 2 large garlic cloves, minced

5. 2 ounces finely grated Parmesan (about 1/2 cup)

6. 1/2 teaspoon ground sea salt

For the macaroni and sauce:

1. 1 pound dried elbow macaroni

2. 1/2 cup (1 stick) unsalted butter

3. 6 tablespoons all-purpose flour

4. 4 cups whole milk

5. 3/4 cup heavy cream

6. 16 ounces coarsely grated extra-sharp cheddar (about 6 cups)

7. 2 ounces grated Parmesan (about 1/2 cup)

8. 2 teaspoons ground sea salt

9. 1/2 teaspoon ground white pepper

10. 1 1/2 tablespoons mustard powder

You will be needing a 9" X 13" Baking Pan

Instructions For Making The Best Mac And Cheese In The World

Preheat oven to 400°F with rack in the middle of oven. Butter the baking dish. Set a large, covered pot of salted water over high heat to boil.

Meanwhile, in a large skillet over medium heat, heat butter and oil until butter foam subsides. Add panko and garlic; cook, stirring, until crumbs are golden brown, 4 to 6 minutes. Transfer crumbs to a medium bowl, stir in 1/2 cup Parmesan and salt, and set aside.

Add macaroni to boiling salted water and cook until just al dente (avoid overcooking). Drain macaroni and set aside. In a large wide pot over medium-low heat, melt the butter. Sprinkle flour over butter, whisking to incorporate and make a roux. Cook, stirring constantly with a wooden spoon, until roux is light golden, about 4 minutes. Gradually pour in milk and cream, whisking constantly to incorporate and make a béchamel sauce. Raise heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until béchamel sauce is thick and coats the back of a spoon, about 3 minutes more.

Add the salt, pepper, and mustard powder. Add the cheeses in three batches, whisking until each addition is completely melted before adding more. Remove from heat.

Add the drained macaroni to the pot with the cheese sauce and stir well to coat. Transfer macaroni mixture to the buttered baking dish and place on a rimmed baking sheet. Sprinkle topping evenly over macaroni and bake until golden and bubbling, 18 to 23 minutes. Let cool 15 minutes before serving.

If you follow this recipe then you will truly have The World's Best Mac And Cheese. I really don't think there is a better recipe for Mac And Cheese anywhere. This is truly a delicious recipe.

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Tuesday, November 18, 2014

Double Cheese Chili Recipe With A Surprise Ending

This Delicious Double Cheese Chili has a surprise ending at the bottom of every bowl and that is delicious melted cheese. If your looking for a chili that kids will love then this is it. Its also a less spicy chili than most other chili's.

Ingredients Needed For Your Chili

1. 1 lb. ground beef.

2. 1 small onion, chopped.

3. 1/2 cup chopped green peppers.

4. 1 can (15 oz.) kidney beans, rinsed.

5. 1 can (14-1/2 oz.) diced tomatoes, not drained.

6. 1 can (8 oz.) tomato sauce.

7. 1 Tbsp. chili powder.

8. 1-1/2 cups Shredded Sharp Cheddar Cheese, divided.

Instructions For Making The Chili

BROWN meat in large skillet on medium heat; drain. Add onions and peppers; cook and stir 5 min. or until crisp-tender.

ADD next 4 ingredients; mix well. Cover. Simmer on low heat 30 min., stirring occasionally.

SPRINKLE 3 Tbsp. cheese onto bottom of each of 6 soup bowls; top with chili and remaining cheese.

How To Change The Chili Up A Bit If You Want To

Substitute ground turkey for the ground beef.

Garnish each serving with a dollop of Sour Cream and a light sprinkling of chopped fresh parsley or cilantro.Some people like to add a dollop of guacamole. I like to add both guacamole and sour cream.

For a spicier chili, add 1 small chopped jalapeno pepper or a few drops of hot pepper sauce.

Another Great Chili Recipe And A Great Cornbread Recipe

Here we have for you another really great chili recipe and a recipe for delicious corn bread that you can make and serve with your Double Cheese Chili.

Click Here For The Chili And Cornbread Recipe

Click Here For Our Chili Blog

Monday, November 17, 2014

Worlds Best Praline Pumpkin Pie Recipe

Worlds Best Praline Pumpkin Pie Recipe

Yes here is truly the recipe for the Worlds Best Praline Pumpkin Pie. If you like pumpkin pie and pralines then you won't find a better recipe than this one. I have made it for years and everyone that tries it thinks its the best pumpkin pie that they have ever eaten. You can make this pie for Thanksgiving Dinner or to serve with that Roast Beef dinner next Sunday. But either way your family and friends will think its the best pumpkin pie they have ever eaten.

There's no reason you can't make and enjoy pumpkin desserts year round. Pumpkin is really good for you.

For Your Pumpkin Pie Recipe You Will Need.

1. One 9 Inch Pie Crust In Pie Pan ( Un Baked )

2. 1/3 Cup Of Very Finely Chopped Pecans.

3. 1/3 Cup Light Brown Sugar.

4. 2 Tablespoons Real Butter At Room Temperature.

5. 2 Large Eggs Well Beaten.

6. 1 Cup Of Canned Pumpkin.

7. 2/3 Of A Cup Light Brown Sugar.

8. 1 Tablespoon All Purpose Plain Flour.

9. 1 Teaspoon Salt.

10. 2 Teaspoons Pumpkin Pie Spice.

11. 1 Teaspoon Nutmeg.( Optional )

12. 1 Cup Evaporated Milk.

You will want to preheat your oven to 450 degrees. Prick your unbaked crust all over with a fork.

Now you will want to combine the pecans , 1/3 Cup Of brown sugar and butter in a small bowl and press into the bottom of your pie shell.And now bake for 10 minutes in your preheated oven.

Now you will want to stir together your eggs , pumpkin , 2/3 cup of brown sugar , tablespoon of flour , salt , and evaporated milk and mix together well. Pour into your pie shell on top of the praline layer. Now you will want to bake at 450 degrees for 10 minutes and reduce the heat to 325 degrees and bake for 40 more minutes. Remove from the oven and allow to cool slightly before you serve. Add a spoonful of cool whip topping to each slice of pie as you serve it.

Click Here For More Pumpkin Pie Recipes

More Pumpkin Information

Did you know that pumpkin has many medicinal values. Its said to be good for diabetes and stabilizing blood sugars, its an antioxidant, a anti carcinogenic and is a great anti inflammatory. The American Indians taught that the pumpkin was one of the best thing you could eat to get healthy. If a person was feeling bad or fatigued they often fed the person pumpkin. For many years hunters with dogs in the American south have fed pumpkin to their dogs with digestive disorders.

Did you know that the Jack O Lantern in much of Europe was made from a large turnip. It was not until the Europeans came to America that they started raising pumpkins and using them to make scary Jack O Lanterns at Halloween. Farmers in the USA have long used pumpkins and scare crows to decorate for fall.

Do you grow your own pumpkins? If not, why not? You can grow the small ornamental pumpkins if you don't have the room to grow huge pumpkins.

Another really great recipe you can make with pumpkin is pumpkin curry. If you've never had pumpkin curry then you really need to get busy making some real soon. To me it has some of the most wonderful flavor that you will ever taste. Pumpkin Curry is very popular in Southeast Asia and India.

Did you know that Morton Illinois is the self proclaimed Pumpkin Center of the world and they have had a huge pumpkin festival every year since 1966. Nestles pumpkin processing plant is located in Morton Illinois and 90 percent of the pumpkin processed and canned in the United States is done there. At one time there were millions of pumpkins grown at Pumpkin Center near Lake Lure North Carolina but no where near as many pumpkins are grown there now.

The worlds largest pumpkin was grown in Napa California in 2011 and it weighed in at an impressive 1704 pounds which is almost as large as a Volkswagen Beetle. So if your thinking of growing the worlds largest pumpkin in 2012 you have a long way to go.

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Sunday, November 16, 2014

World's Best Pumpkin Pie Recipe

Pumpkin Pie is an All American treat that you just have to make and try real soon. If you've made pumpkin pies in the past from other recipes and didn't exactly like the results then you need to make and try this delicious recipe for pumpkin pie. If your looking for the world's best pumpkin pie then you've found it.

Ingredients Needed For Your Pumpkin Pie

1. 2 eggs, slightly beaten

2. 1 (15-ounce) can 100% pure pumpkin (not pie filling)

3. 3/4 cup sugar

4. 1/2 teaspoon salt

5. 1/2 teaspoon ground ginger

6. 1 1/2 teaspoon all-purpose flour

7. 1 1/4 teaspoon ground cinnamon

8. 1/2 teaspoon ground nutmeg

9. 1/4 teaspoon ground cloves

10. 1 (12-ounce) can evaporated milk

11. 1 unbaked 9-inch deep-dish pie shell

Instructions For Making Your Pumpkin Pie

1. Preheat oven to 425 degrees F.

2. In a large bowl, mix together all ingredients except pie shell; pour mixture into pie shell.

3. Bake 20 minutes, then reduce heat to 350 degrees F and bake an additional 40 minutes, or until a knife inserted in center comes out clean.

Pumpkin Pie is a sweet dessert usually served around Thanksgiving and Christmas in the United States and Canada.

Pumpkins were native to North America and we can trace the history of the pumpkin back to 7000 BCE in Mexico. Pumpkin pie recipes were first found in cookbooks in 1675 England.

Through out most of the United States pumpkin pie is served after the traditional Thanksgiving dinner.

The World's Largest Pumpkin Pie

The world's largest pumpkin pie was made in New Bremen, Ohio, at the New Bremen Pumpkinfest. It was created on September 25, 2010. The pie consisted of 1,212 pounds of canned pumpkin, 109 gallons of evaporated milk, 2,796 eggs, 7 pounds of salt, 14.5 pounds of cinnamon, and 525 pounds of sugar. The final pie weighed 3,699 pounds and measured 20 feet in diameter.

Wouldn't you have loved to get a slice of that pumpkin pie.

John Greenleaf Whittier wrote in his 1850 poem "The Pumpkin"

Ah! on Thanksday, when from East and from West,

From North and from South comes the pilgrim and guest;

When the gray-haired New Englander sees round his board

The old broken links of affection restored;

When the care-wearied man seeks his mother once more,

And the worn matron smiles where the girl smiled before;

What moistens the lip and what brightens the eye,

What calls back the past, like the rich Pumpkin pie?

Lydia Maria Child's 1844 Thanksgiving poem "Over the River and Through the Wood" references pumpkin pie in one of its verses: "Hurrah for the fun! Is the pudding done? / Hurrah for the pumpkin pie!" The Christmas-themed song "There's No Place Like Home for the Holidays" makes a reference to homemade pumpkin pie being looked forward to by a man returning to his family's home in Pennsylvania. "Sleigh Ride", another popular Christmas song, also mentions sitting around a fire after being out in the snow and eating pumpkin pie. "Rockin' Around the Christmas Tree" contains the lyric, "Later we'll have some pumpkin pie / And we'll do some caroling".

And now you probably know more about pumpkin pie than you ever did before. I hope you get to make the recipe real soon for " The World's Best Pumpkin Pie " up above there. Top each slice of pumpkin pie with a tablespoon of whipped topping for a extra special treat.

Everything You Ever Wanted To Know About Making Pumpkin Pie And Then Some

Pumpkin pie is a traditional American and Canadian, holiday dessert. It consists of a pumpkin-based custard baked in a single pie shell. The pie is traditionally served with whipped cream.

Pumpkin Pie Ingredients

1. 2 cups (480ml) milk, scalded

2. 2 cups (450g) pumpkin, cooked and strained (or plain canned pumpkin)

3. 1 cup (240ml) maple syrup

4. 1/8 cup (30g) sugar

5. 1 Tbsp. flour

6. ½ tsp. salt

7. 1 tsp. ginger

8. 1 tsp. cinnamon

9. 1/4 tsp. nutmeg (optional)

10. 2 large eggs, beaten

11. 1 unbaked nine-inch pie shell

Instructions For Making Your Pumpkin Pie

Preheat oven to 350 °F (180 °C).

Blend all ingredients, except the pie shell, together.

Pour into the unbaked pie shell.

Bake at 350 °F (180 °C) for 45 minutes.

Let cool and serve.

Notes, tips, and variations

This recipe replaces much of the sugar normally found in a pumpkin pie recipe with maple syrup. Use only real 100 percent maple syrup, not maple-flavored pancake syrup, as their sugar content is different. You can also use brown sugar instead of maple syrup.

Note substitutions, below.

Prepare the raw pumpkin by skinning and cutting into 1" cubes. Bake at 350 °F (180 °C) for an hour and then turn off the heat. Leave the pumpkin in the oven for another hour or two, this will reduce the moisture content. The pumpkin may also be steamed but may end up with too much moisture, resulting in a runny pie. A 10" (25cm)-diameter pumpkin will make 4 to 6 pies. The pumpkin may also be baked whole and skinned afterwards.

Pumpkin pie has no top crust, which makes most forms of decoration impossible, but for a more aesthetically-pleasing pie, put dollops of real whipped cream on each slice, or add a decorative rim to the side crust with artfully layered dough cut-outs, in the shape of fall leaves, squash or pumpkins.

Variant: Chocolate-covered pumpkin pie

After the pie has cooled, melt 2 oz. (55g) of sweetened chocolate (milk or dark) and pour over the top of the pie. Be sure to completely cover the pumpkin. Refrigerate to set the chocolate.

Variant: Pumpkin Pasties

Roll pie crust pastry thin and cut into circles approx 4" in diameter.

Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly crimp the edges closed. Slice three small slits in the top for venting. Place on a greased cookie sheet. Bake only until crust is a light golden-brown, approx 10 minutes.


14 oz. (1 can) sweetened condensed milk can replace the scalded milk and maple syrup.

2 cups of plain canned pumpkin can replace the cooked and strained pumpkin.

Do not use "pumpkin pie filling", which has added spices.

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Scalded Milk

Scalded milk is milk that has been heated to 82 °C (180 °F). At this temperature, bacteria are killed, enzymes in the milk are destroyed, and many of the proteins are denatured.

In the old days, milk needed to be scalded in order to make it sanitary. Nowadays, though, the pasteurization process milk goes through before it can be sold kills off all potentially harmful bacteria. Some recipes, especially for bread, may still call for scalded milk since the scalding process can improve the density and formation of the food.

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Saturday, November 15, 2014

Secrets For Making Incredible Hamburgers Including The Juicy Lucy

Above in the photo is what a Juicy Lucy looks like when it is cooked and served. You can expect molten cheese to run out of the cheeseburger when it is cut or eaten. Be sure to tell people that there is hot cheese going to come out of the burger so they don't get burned by the hot molten cheese.

Click Here For Secrets To Incredible Hamburgers

How To Put A Juicy Lucy Cheeseburger Together

In the above photo you see exactly how to put a Juicy Lucy Cheeseburger together. In the above photo we used blue cheese inside the burger and trust me these are so wonderful. Use real blue cheese crumbled up and freshly cooked crisp bacon crumbled up and you will end up with one of the tastiest Juicy Lucy Cheeseburgers that your ever going to taste in your life. And yes I do mean in your life.

1. Make A Delicious Juicy Lucy Italian Cheeseburger

Make this by putting diced peperoni, mozzarella cheese, and marinara sauce inside the burger and you'll have an incredible Italian Juicy Lucy.

2. How To Make A Bacon Dijon Cheeseburger

You can add crisp crumbled bacon, mozzarella cheese and a teaspoon of Dijon mustard to each burger and end up with a wonderful cheeseburger that people are going to love.

3. How About A Salsa Tex Mex Juicy Lucy

In this Juicy Lucy we add a teaspoon of sour cream, shredded Mexican cheese and a tablespoon of salsa to make this wonderfully delicious Tex Mex Juicy Lucy.

4. Honey Mustard Juicy Lucy Cheeseburger

Put a teaspoon of honey mustard, a teaspoon of Monterrey Jack cheese, and some crisp cooked crumbled bacon inside the burger for a delicious Juicy Lucy that everyone will love and enjoy. This is a really delicious Juicy Lucy.

5. How About A Cajun Juicy Lucy

For this one put a teaspoon of powdered Cajun seasoning, a teaspoon of fresh minced garlic and shredded sharp cheddar cheese for a flavor packed Juicy Lucy that people will really love and enjoy.

6. How About A Chili Juicy Lucy

Put a tablespoon of homemade chili, fine minced sweet onion and shredded sharp cheddar cheese in this burger for a wonderfully delicious Juicy Lucy that I really do love a lot. Click the link for the homemade chili for the best no beans chili recipe in the world. Yes in the world.

7. Make A Deluxe Italian Juicy Lucy Cheeseburger

For this one you will want to fry bulk Italian Sausage and crumble it up fine. You put some of the fried bulk sausage, shredded mozzarella cheese, green diced peppers, diced sweet onions and marinara sauce inside the burger for a incredible Italian Juicy Lucy that people are not soon going to forget.

And there you have a incredible collection of 7 different ways to make a really wonderful Juicy Lucy that your not soon going to forget. You really should make all of them to see which one you like the best.

Click Here For More Ways To Make Incredible Hamburgers And Cheeseburgers

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Tuesday, November 11, 2014

The Worlds Best Meatloaf Is Here For You

If your looking for the best Meatloaf Recipe in the world then guess what you just found it. Yes indeed you just found the best collection of meatloaf recipes in the world. I really don't think anyone has a better collection of meatloaf recipes than this.

Click Here For The Best Meat Loaf Recipes Ever

Click Here For Collection 2 Of Meatloaf Recipes

Helpful Tips, Tricks, And Hints For Making Great Meatloaf

1. The cheapest ground beef has the most flavor and if your going for taste then you'll want to use the cheaper hamburger to make your meatloaf out of.

2. Take it easy on the bread crumbs as too many bread crumbs can make your meatloaf spongy and ruin the flavor.

3. Let your meatloaf set for 15 to 20 minutes when you take it out of the oven to allow it to set and make it easier to slice.

4. Do not over mix your meatloaf mixture. Mix it just as much as is needed but don't over do it. If you over mix it you can make your meatloaf tough.

5. For a different taste try adding a half cup of shredded cheese to your meatloaf when your putting it together and sprinkle another half cup over the meatloaf when it comes out of the oven.

6. Try adding a half cup of beer or red wine to your meatloaf mixture when your putting the meatloaf together. It will make the meatloaf a lot more moist and it will add flavor.

7. You can make a healthier and tastier meatloaf by substituting a cup of fine grated carrots or potatoes to replace 1/4 of a pound of the meat in the meatloaf.

8. If you want a healthier less greasy meatloaf cook your meatloaf on a wire rack in a deep baking pan. Keep the liquid drained off so it does not touch the bottom of the meatloaf.

9. You can add mushrooms or spinach to your meatloaf and add a lot of flavor to your meatloaf. I like to add bacon cooked crisp and then crumbled up fine, spinach, and shredded mozzarella cheese to my meatloaf. Try topping a meatloaf like this with shredded mozzarella cheese and offer warm marinara sauce on the side. Oh man this makes a meatloaf into a wonderful meal you won't soon forget. Some people even wrap the entire meatloaf with strips of bacon before they cook it.

10. You can make meatloaf's ahead of time and wrap them in plastic wrap before you freeze the meatloaf. Wait to add the ketchup on the outside of the meatloaf until you get ready to cook it. You can freeze meatloaf's like this and have a tasty delicious meal ready quickly on a busy day.

There are more than 10 wonderful tips that can help you to make the best meatloaf in the world. I hope you get to try all these tips for making a great meatloaf real soon.

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Saturday, November 8, 2014

3 Ingredient Crescent Sausage Bites

These are truly one of the best appetizers or quick bites that your ever going to make and enjoy in your life. I used Jimmy Dean Hot Sausage when I made these but you can use almost any sausage you want to including turkey sausage. I've even made them with fried and crumbled Italian Sausage and used Mozzarella cheese. They were wonderful that way to. Try it you just might love them like we did.


1. 1 lb. hot sausage (pork or turkey)

2. 1 (8 oz.) package cream cheese

3. 2 packages crescent rolls

4. Dash salt & ground black pepper

In a saute pan, brown sausage; drain. Add a dash of salt and pepper. Blend in cream cheese until the cream cheese is melted.

Unroll one package of crescent rolls and place on a baking sheet. With your fingers, gently press the seams together to seal them. Spread the sausage mixture evenly over the crescent roll dough, leaving about a 1/2-inch border along the edges.

Unroll the remaining package of crescent rolls and place on top of the sausage mixture. Press the edges together to seal. Gently press the seams together.

Bake at 375 degrees for about 20 minutes, or until crescent roll dough is golden brown. Cut into small squares and serve. (A pizza cutter makes really quick and easy work of the cutting.)

How About Delicious Cheeseburger Pie

Here is a delicious recipe for Cheeseburger Pie that your sure to enjoy. I hope you'll check out this delightfully delicious recipe and make it real soon.

Click Here For The Cheeseburger Pie Recipe

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Thursday, October 30, 2014

Wonderfully Delicious Seafood Stew

1. 1/3 cup extra virgin olive oil

2. 4 crushed garlic cloves

3. 6 peeled and seeded Roma Tomatoes cut into thin strips

4. 1 cup Clam Juice

5. 1/2 cup Dry White Wine

6. 1 pound skinned saltwater fish filets(snapper, sole, halibut, cod) cut into 2 inch chunks

7. 16 large peeled and deveined Raw Shrimp

8. 16 Sea Scallops

9. 1/2 cup finely shredded fresh basil leaves

10. 1/2 cup chopped flat leaf parsley

Heat the oil in a 4 to 6 quart dutch oven or sauce pot. Add the crushed garlic and saute on very low heat for about two minutes or until the garlic is fragrant but not browned.

Add the tomatoes, stock and wine and simmer for about 10 minutes. (At this point you can cool and refrigerate this if you want to prep a day ahead - just reheat before adding the seafood)

Add the fish and seafood and simmer for about 5 minutes until just done (Don't over cook!). Stir in the parsley and basil and serve immediately ( with that crusty bread!!)

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Wonderfully Delicious Baked Chicken

Oven Roasted Baked Chicken

This is one of the best recipes for Baked Chicken that I have ever seen. Try it and I bet you'll be amazed at how very tender, delicious, and easy to make this wonderful baked chicken is.

1. 5- to 6-pound chicken at room temperature, wing tips removed.

2. 1 lemon, halved.

3. 4 whole garlic cloves.

4. 4 tablespoons unsalted butter, optional.

5. Ground Sea Salt, to taste.

6. Freshly ground black pepper, to taste.

7. 1 cup chicken stock, water, wine for optional deglazing

Place rack on second level from bottom of oven. Heat oven to 500°F (or for convection, reduce to 450°F).

Remove the fat from the tail and crop end of the chicken. Freeze the neck and giblets for stock. Reserve chicken livers for another use.

Stuff the cavity of the chicken with the lemon, garlic, and butter, if using. Season the cavity and skin with salt and pepper.

Place the chicken in a 12 x 8 x 1 1/2-inch roasting pan breast side up. Put in the oven legs first and roast 50 to 60 minutes, or until the juices run clear. After the first 10 minutes, move the chicken with a wooden spoon or spatula to keep it from sticking.

Remove the chicken to a platter by placing a large wooden spoon into the tail end and balancing the chicken with a kitchen spoon pressed against the crop end. As you lift the chicken, carefully tilt it over the roasting pan so that all the juices run out and into the pan.

Optional: Pour off or spoon out excess fat from the roasting pan and put the roasting pan on top of the stove. Add the stock or other liquid and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Let reduce by half. Serve the sauce over the chicken.

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Chicken and White Bean Chili

Roasted green chilies add spice to this do-ahead dish, which happens to be a great way to use up leftover chicken.


1 pound dried small white beans

8 fresh Green Chilies (about 1 pound)

1/4 cup (1/2 stick) butter

2 large onions, chopped

1/3 cup all purpose flour

4 cups low-salt chicken broth

3 cups half and half

4 cups shredded cooked chicken

1 tablespoon chili powder

1 tablespoon hot pepper sauce

1 tablespoon ground cumin

2 teaspoons salt

1/2 teaspoon white pepper

1 1/2 cups grated Monterrey Jack cheese (about 6 ounces)

1 cup sour cream

Chopped fresh cilantro

Purchased tomatillo or green chili salsa


Place beans in heavy large pot with enough cold water to cover by at least 3 inches. Let stand overnight.

Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies. Set aside.

Drain beans. Return to pot. Add enough cold water to pot to cover beans by 3 inches. Simmer until beans are almost tender, stirring occasionally, about 1 hour. Drain well.

Melt butter in clean heavy large pot over medium heat. Add onions and sauté until tender, about 15 minutes. Add flour and stir 5 minutes (do not brown). Gradually whisk in chicken broth and half and half. Simmer gently until thickened, about 10 minutes. Add reserved white beans and roasted chilies, shredded chicken, and next 5 ingredients. Simmer gently to blend flavors, about 20 minutes. (Chili can be made 1 day ahead. Chill until cold, then cover and keep chilled. Rewarm before continuing.)

Add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts (do not boil). Ladle chili into bowls and garnish with cilantro and green salsa. Serve.

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Two Ingredient Chocolate Pumpkin Brownies

Here you use just two ingredients to make a delicious pan of brownies that I guarantee you will be some of the best brownies your ever going to taste.

1. Betty Crocker 18 Oz. Fudge Brownie Mix (dry mix only)

2. 2 cups LIBBY’S 100% Pure Pumpkin

3. Cool Whipped Topping (Optional )


1. Preheat oven to 350°

2. Line a 9x13 inch pan with foil or parchment paper and spray lightly with cooking spray.

3. In a bowl mix together brownie mix and pumpkin until smooth.

4. Spread batter into pan and bake for 25-30 minutes until set. You just want them firm and not over cooked. The top of the brownies should fill firm to the touch. If they do then they are ready to come out of the oven. Let them set and cool in the foil or parchment paper lined pan before you cut them up and remove them from the pan. Each individual brownie can be wrapped in plastic wrap.

5. Let cool completely. Top with (optional) Cool Whip® if desired.

I like to use the new baking paper that has parchment paper on one side and tin foil on the other side. If you line a baking pan with this particular baking paper put the tin foil side down.

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Chicken And Dumpling With Mushrooms

This Chicken and Dumplings with the mushrooms added in is one of the best recipes I've ever had for chicken and dumplings. Let me caution you to have the water boiling before you add the dumplings to the water. If your water is boiling your dumplings will always turn out light and fluffy.


Chicken Stew:

1. 8 ounces Bacon, cut into 1/4" pieces

2. 1/4 cup all-purpose Plain Flour

3. 4 Chicken Leg Quarters (drumsticks with thighs; about 2 pounds)

4. Ground Sea Salt, freshly ground Black Pepper

5. 1 1/2 pounds Mushrooms sliced thin, I use button mushrooms

6. 1 medium Onion, chopped

7. 2 Tablespoons Minced Garlic

8. 1/4 cup Dry White Wine

9. 6 Sprigs Thyme

10. 2 Bay Leaves

11. 8 cups Chicken Broth

Dumplings and assembly:

1. 3/4 teaspoons Ground Sea Salt, plus more

2. 1 cup All-Purpose Flour

3. 2 teaspoons Baking Powder

4. 1/2 teaspoon Freshly Grated Nutmeg

5. 1/8 teaspoon Freshly Ground Black Pepper

6. 2 Large Eggs

7. 1/4 cup Whole Milk

For Your Chicken Stew:

Crisp bacon in a large Dutch oven over medium heat; transfer to a paper towel–lined plate.

Place flour in a shallow bowl. Season chicken with salt and pepper and dredge in flour. Working in batches, cook chicken, skin side down, in same pot over medium heat until deep golden brown and crisp (do not turn), 12–15 minutes. Transfer to a plate lined with paper towels so it will drain well.

Working in 2 batches, cook mushrooms in same pot, seasoning with salt and pepper and stirring occasionally, until brown, 5–8 minutes. Transfer to a bowl. Add onion and garlic to pot; cook, stirring occasionally, until onion is soft and translucent, 5–8 minutes.

Add wine to pot; simmer until reduced by half, about 5 minutes. Add chicken, bacon, thyme, bay leaves, and broth; season with salt and pepper. Bring to a boil, reduce heat, and gently simmer, partially covered, skimming occasionally, until chicken is falling off the bone, 2–2 1/2 hours. Add mushrooms and simmer until flavors meld, 10–15 minutes; season with salt and pepper.

For Dumplings and Assembly:

Bring a medium pot of salted water to a boil. Whisk flour, baking powder, nutmeg, pepper, and 3/4 teaspoons salt in a medium bowl. Whisk in eggs and milk (batter will be slightly lumpy). Reduce heat until water is at a strong simmer. Drop teaspoonfuls of batter into water; cook until dumpling are cooked through and doubled in size, about 5 minutes. Remove with slotted spoon; add to stew just before serving.

DO AHEAD: Stew (without dumplings) can be made 3 days ahead. Let cool; cover and chill.

This is an excellent chicken stew made with out the dumplings if you want to. Serve the cooked chicken stew over squares of corn bread in large bowls. Sprinkle the top of each bowl of chicken stew with fine grated hard boiled eggs.

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Tuesday, October 28, 2014

Oh So Wonderful Grilled Chicken Tacos

If you love tacos and want a taco that is going to make people stand up and pay attention then you need to make this wonderful recipe for grilled chicken tacos. I bet you'll make these as often as possible if you ever make them one time. Everyone I've ever made these for has asked me to make them again and again.

You will want to use a grill outdoors to cook the chicken on and you need a grill big enough to cook your chicken over indirect heat. This is where you cook the chicken on one side and the charcoal fire is over on the other side.

Your going to want to let your chicken breast pieces thaw out and then sprinkle them with lime juice and then sprinkle them well on each side with taco seasoning. Cook until your sure their done on one side and then flip them over. Don't over cook your chicken. Remove from heat when they are done and slice them up into bite size pieces.

Your going to want the below ingredients to also go on the grilled chicken tacos.

1. White Mexican Cheese Crumbled Up.

2. Freshly Chopped Up Cilantro.

3. Fine Diced Tomatoes.

4. Green Bell Peppers Sliced Very Thin.

5. Red Bell Peppers Sliced Very Thin.

6. Sliced Jalapeno Peppers.

7. Mix Mayonnaise with fresh lime juice to make a lime mayonnaise to go on your grilled chicken tacos.

8. Salt And Pepper To Taste.

9. Fine Diced Green Onions.

10. Fine Shredded Lettuce.

Offer Salsa on the side.

Make sure that you get those chicken breasts wet with fresh lime juice and then sprinkle with the taco seasoning. Cook it on the grill but don't flip your chicken to often.

Use flour tortillas to build your grilled chicken tacos in. If there is a ingredient in the list you don't like leave it off.

These are truly some of if not the best Grilled Chicken Tacos that you'll ever eat in your life. I just love these and I bet you will to.

How To Make Delicious Pulled Pork Barbecue Sandwiches

You can travel all over the American south and almost around every corner your going to find cafes and road side stands selling pulled pork sandwiches. Here I'm going to tell you exactly how to make your own delicious pulled pork sandwiches right there in your kitchen. Look up there at that photo. Don't you think that would be so delicious. Well guess what you can make this same sandwich right there in your kitchen.

1.3 Pound boneless pork shoulder.

2 level teaspoons ground sea salt.

3 tablespoons brown sugar.

2 tablespoons paprika - smoked paprika if you have it.

1 teaspoon cinnamon powder, freshly ground if possible.

2 teaspoons mustard powder.

1/2 teaspoon peppercorns, ground to a powder in a coffee grinder.

2 teaspoons chilli powder or a bunch of your favourite dried chillies, powdered.

2 teaspoons coriander seeds, ground to a powder.

2 teaspoons garlic powder.

1 teaspoon ginger powder.

You will want to hand rub the above spices into your three pound pork shoulder.

You will need a baking pan with a wire rack in it and you want to half fill the bottom of the pan with apple cider vinegar and water in a 50/50 solution. Set the rubbed down pork shoulder down on the wire rack and then wrap the pan up tightly with tin foil. Place into a 350 degree oven

Cook in a 350 degree oven for 4-5 hours and other than making sure the apple cider / water solution does not go dry do not mess with the pork shoulder while it is cooking.

Now while the pork shoulder is cooking make the below Barbecue Sauce and the Coleslaw Recipe.

World's Best Barbecue Sauce

1. 2 Cups Ketchup

2. 1/2 Cup White Vinegar.

3. 1/2 Cup Honey.

4. 1/2 Cup Water.

5. 1 Teaspoon Ground Cayenne Pepper.

6. 1 Tablespoon Fine Minced Onion.

7. 2 Tablespoons Worcestershire Sauce.

8. 1 Teaspoon Ground Black Pepper.

9. Dash of Garlic Powder.

Bring all the ingredients to a boil in a saucepan. Stir often. Cover and chill until your ready to use it.

Here's a delicious recipe for Coleslaw

1. Eight Cups Mixed Green And Purple Cabbage.

2. One Cup Finely Shredded Carrots.

3. One Cup Fine Diced Purple Sweet Onion.

4. One Half Cup Sugar.

5. One Half Cup Mayonnaise.

6. One Half Cup Buttermilk.

7. Two Tablespoons Lemon Juice.

8. One Tablespoon White Vinegar.

9. One Tablespoon Ground Sea Salt.

You will want to mix all your slaw ingredients in a plastic container you have the lid for. Once you have it all mixed up very well put the lid on the container and chill over night in the refrigerator.

When Your Pork Shoulder Is Done

Your pork shoulder should reach an internal temperature of 160 degrees in the thickest part. Take it out of the oven and on a cutting board cut it up into very small bite size pieces. Mix some of the barbecue sauce up into the chopped up pork and stir to coat your meat well.

Now you'll want to spread butter over your buns on both sides and toast under the broiler until the buns are golden brown.

Now your ready to put your sandwiches together. Put barbecue pulled pork on the sandwiches and your also going to want to add a scoop of your coleslaw on each sandwich. What your going to end up with are the best barbecue pulled pork sandwiches you'll ever eat in your life. It may sound like doing a lot with this recipe but I promise you that its worth the effort. These are truly the best barbecue pulled pork sandwiches your ever going to taste.

Be sure to offer more barbecue sauce on the side in case people want to add more to their sandwich.

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Wednesday, October 22, 2014

Wonderfully Delicious Quick And Easy Chicken Recipes

Moist Cheddar-Garlic Oven Fried Chicken Breast

Ingredients Needed

1. 1/3 cup butter, melted

2. 2 tablespoons minced garlic (can use more or less)

3. 2 teaspoons garlic powder, divided (garlic lovers can use more)

4. 1/2 teaspoon seasoning salt (or can use white salt)

5. 3/4 cup seasoned dry bread crumb (seasoned or plain)

6. 1/2 cup finely grated cheddar cheese

7. 1/4 cup freshly grated Parmesan cheese

8. 1/2 teaspoon ground black pepper (or to taste)

9. 4 boneless skinless chicken breasts

10. shredded cheddar cheese (optional and use any amount desired, or can use shredded mozzarella cheese)


1. Preheat oven to 350°F.

2. Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).

3. In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt.

4. In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper.

5. Dip chicken in butter mixture; then in crumb mixture.

6. Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust).

7. Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional.

Crispy Oven Fried Buffalo Ranch Chicken Strips


8 tablespoons butter.

1-1/2 - 2 pounds boneless skinless chicken tenderloins.

1-1/2 cups flour.

1 packet Hidden Valley Original Ranch Dressing Mix.

1 cup Franks Red Hot Buffalo Wing Sauce.

1-1/2 cup Panko Bread Crumbs.

Ranch dressing for dipping (optional)


Heat oven to 400 degrees. While oven is preheating, place butter on a large rimmed baking sheet in the oven until the butter has melted . Remove from the pan from the oven and set aside.

Using three shallow bowls or pie plates; add flour and dressing mix to one, and stir to combine, add buffalo sauce to another bowl and panko bread crumbs to the third.

Dip chicken tenders in flour mixture, then buffalo sauce, then press into bread crumbs and place on pan with melted butter.

Bake for 15 minutes, then flip each piece over and bake for another 15 minutes. Optional - set oven to broil and cook for another 5 minutes for extra crispiness (keep a close eye on them, if they start to burn, remove from oven)

Serve hot with ranch dressing for dipping.

Beer Battered Chicken


1 cup flour

1/2 teaspoon salt

1 cup beer

1 1/2 teaspoons parsley

2 tablespoons green onions, chopped

12 chicken drumsticks

salt and pepper

peanut oil ( for frying)


Combine flour and salt in a bowl, whisk in beer.

Let stand 30 minutes.

Stir in parsley and onion.

Salt and pepper chicken.

In large skillet, heat 2 inches of the oil.

Dip chicken in batter and fry until done and golden brown.

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Any and all recipes and images on this Blog are the property of Nosycat World Media Productions. If you have questions about this blog post or comments please send them to the below address. be sure to include the link to this post and the title of the post.

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Saturday, October 18, 2014

Cheeseburger In Paradise, A Jimmy Buffet Favorite

Here we have a wonderful recipe called Cheeseburger In Paradise by Jimmy Buffet. If you want a really delicious casserole then be sure to try this one. I guarantee you that you'll love it.

Classic Cottage Pie Recipe

In case your wondering why the name , Cottage Pie its simply this. A Shepard's Pie is made with ground lamb while a Cottage Pie is made with ground beef. And yes that is the only difference. This is a wonderful recipe that I hope you get to try real soon.

2 tablespoons of butter

1 large onion, chopped fine

1 teaspoon of minced garlic

2 pounds of ground beef OR ground lamb

4 tablespoons flour

2 tablespoons of tomato paste

2 cups of chicken broth

1/4 cup of heavy cream

2 tablespoons of Worcestershire Sauce

2 cups of shredded fresh carrots


2 1/2 pounds potatoes, peeled and diced

1 teaspoon salt

6 tablespoons of butter

2 tablespoons of cream cheese

1/4 cup of Parmesan ranch dressing (recipe below) or plain ranch

In a large stock pot, add salt and diced potatoes. Cook until tender.

While potatoes are boiling, make meat sauce.

Melt butter, add onion and garlic. Cook 3 minutes. Add meat and brown. Add flour and tomato paste and cook 2 minutes. Sauce should be dark in color.

Add broth, cream, Worcestershire sauce and simmer over medium heat. Simmer until ground beef mixture starts to thicken (6-8 minutes). Remove from heat.

Preheat oven to 425.

When potatoes are done boiling, drain and add butter, cream cheese and ranch. Using a potato masher, mash until potatoes are smooth. Small pieces are okay, my family likes it this way better.

NOTE: I do not cook my shredded carrots, they turn out just fine by adding them raw to the dish and having them bake. You can also use drained canned or frozen carrots.

In a 9X13 dish, add meat mixture, a layer of carrots and finally the mashed potato topping.

Cover with foil.

Bake for 35-40 minutes. If you would like the topping to be dark brown, remove foil and broil for a few minutes.

Let cool for 10 minutes and serve.

Recipe: Parmesan Ranch Dressing

1/4 cup of sour cream

1/4 cup of mayonnaise

1 tablespoon fresh lemon juice

1/4 teaspoon of garlic powder

1/2 cup of finely grated Parmesan cheese

2 tablespoons of finely chopped green onion

1/4-1/2 teaspoon of salt

dash of pepper

Combine all of the ingredients together in a small bowl. Serve immediately or refrigerate.

NOTE: If you wish to make this thinner, add a small amount of milk or buttermilk. Shake or stir really well.

Credit To Sherron Watson for the original recipe. She is a great Chef.

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Crockpot Pineapple Chicken

Here we have a really easy recipe for Crockpot Pineapple Chicken that your sure to enjoy.

Crockpot Pineapple Chicken


1. 3 Cups Chicken Thighs Or Breast cut up in small bite size pieces.

2. 1 14 - 15 Oz. Can Pineapple Tidbits in the juice.

3. 1 Medium Sweet Onion diced up very small.

4. 1 Tablespoon Soy Sauce.

5. 1 Cup Coconut Milk.

Put your chicken in the bottom of the crock pot and then all the other ingredients go on top of the chicken. Set your crock pot on high and let it cook for 4 - 5 hours until the chicken is done and the liquid is thickened.

Serve over hot buttered white rice for a really tasty treat.

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Lawndale, N.C. 28090

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Grandmas Chicken Casserole Recipe

If your looking for a really delicious Chicken Casserole Recipe you can't go wrong with this wonderful recipe for Grandma's Chicken Casserole Recipe. Oh man this is a really delicious recipe and its so easy to make. And its one of the best chicken casseroles you'll ever eat.

Ingredients Needed For Your Grandma's Chicken Casserole

1. 3 cups cooked chicken, chopped

2. 2 cans (10.75 oz each) cream of chicken soup

3. 2 cups shredded Cheddar cheese

4. 3 cups Progresso™ panko crispy bread crumbs or any dry stuffing mix

5. 6 tablespoons butter or margarine, melted


1. Heat oven to 350°F.

2. Place chicken in bottom of ungreased 13 x 9-inch baking dish. Spoon soup evenly over chicken and top with shredded cheese.

3. In medium bowl stir together melted butter and breadcrumbs. Sprinkle over baking dish. Bake 35 to 40 minutes or until bubbly.

Kids and adults both love this delicious chicken casserole. I like to make this casserole with chopped up skinned, boneless chicken thighs. I think the chicken thigh meat has a lot more flavor than you will ever get with chicken breasts. But you can make this casserole out of chicken breasts if you want to.

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Warm Carmel Pudding Cake Recipe

Can you believe that this wonderfully delicious cake requires just four ingredients. Yes just four ingredients. This is a Bisquick recipe and Bisquick makes wonderfully delicious recipe creations. With this cake a warm cake sets atop a oozing layer of caramel. Its so delicious that it will make you want to lick your plate.

Its perfect served with a scoop of vanilla ice cream or cool whip. This cake is one of the easiest to make cakes you'll ever make and its so delicious.

Ingredients For Your Warm Carmel Pudding Cake

1. ¾ c. Truvia Brown Sugar Blend

2.2 c. water

3. ¼ c. coconut oil

4. 2 c. Bisquick baking mix

5. 1 c. Truvia Brown Sugar Blend

6. 1 c. milk


Preheat oven to 350º F. In a medium saucepan, combine ¾ cup Truvia Brown Sugar Blend, water and coconut oil. Heat to boiling. Pour into a 2 quart casserole dish or a 9x13" pan.

In another bowl, mix Bisquick, Truvia and milk. Pour this over the liquid already in the cake pan - do NOT stir together! Just bake for 30 mins (9x13") or a bit longer for the 2 quart pan, about 45 minutes, or until the cake part at the top is cooked through.

(Will have a delicious layer of ooey gooey caramel at the bottom of the pan with a warm cake on the top) Serve with vanilla ice cream or fozen yogurt. Enjoy!

Inspired By Jen Nikolaus

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Friday, October 17, 2014

Glazed Peanut Butter Pound Cake

Pound Cake is one of the things that to me brings back memories of Grandma's House. With this tasty delicious pound cake not only is peanut butter mixed into the batter but it is also used to make a delicious glaze for the pound cake. And to those of you who know me I have a thing for peanut butter anyway.

If you love peanut butter then this pound cake is for you. And its just right for this time of year. Peanut butter is so delicious and it makes everything better including this really tasty pound cake.


For The Pound Cake

1. 1 and 1/2 cup butter

2. 3 cup granulated sugar

3. 1/2 cup creamy peanut butter

4. 6 large eggs

5. 3 cup all purpose flour

6. 1/2 teaspoon baking powder

7. 1/2 teaspoon salt

8. 1 cup buttermilk

9. 1 teaspoon vanilla extract

Glaze For Your Pound Cake

1. 1/2 cup creamy peanut butter

2. 1/3 cup corn syrup

3. 2 cup powdered sugar

4. 3 to 4 tablespoon heavy cream

5. 1 teaspoon vanilla



Preheat oven to 350 degrees. Prepare a bundt pan with non-stick spray or grease and flour.

Cream butter and sugar until light and fluffy.

Cream in peanut butter until smooth and well incorporated.

Add eggs one at a time.

In another bowl, combine flour, baking powder and salt.

Add flour mixture alternately with buttermilk to creamed mixture, beating after each addition until combined.

Mix in vanilla.

Pour into bundt pan and smooth surface.

Bake 75 to 85 minutes or until wooden pick comes out clean.

Cool 20 minutes before removing.

Cool completely on wire rack before frosting.

Glaze For Your Pound Cake

Cream peanut butter, vanilla and corn syrup.

Slowly add powdered sugar and 1 tablespoon heavy cream at a time to mixer. Add more cream if necessary.

Pour and spread on cooled cake.


Add heavy cream 1 tablespoon at time and mix well before adding more. This needs to be thick but spreadable.

I use smooth and creamy Jiff Peanut Butter for this recipe because I think it has the best taste and it works great in baking.

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Wednesday, October 15, 2014

Baked Barbecue Chicken Thighs

Here we have some of the most delicious barbecued chicken that your ever going to make and taste in your life. Make your barbecued chicken out of skinless boneless chicken thighs for the best result.

1. 4 Chicken Thighs, skin and bones removed.

2. 1/2 cup hot (spicy) Ketchup

3. 1 tsp Red Wine Vinegar

4. 1 tsp Soy Sauce

5. 1 Tbsp Brown Sugar

6. 1 Tbsp Minced Fresh Garlic.

7. 1 tsp Paprika

8. Ground Sea Salt.

Instructions For Making Your Baked Barbecue Chicken Thighs

Preheat oven to 350 degrees

Wash chicken thighs, pat dry with paper towel and season with ground sea salt.

In a small bowl, combine hot ketchup, red wine vinegar, soy sauce, brown sugar, garlic and paprika. Coat both sides of chicken thighs with this mixture.

Place chicken, skin sides up, in an oiled baking dish and bake in the oven for about an hour or until chicken thighs are cook through. Baste chicken every 20 minutes with pan juices.

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Saturday, September 27, 2014

Johnny Cash Chili Recipe

Johnny Cash Chili is a unique recipe straight from the Man in Black himself. Honor the memory of this great musician by cooking the chili that he once enjoyed. The instructions include personal notes from John Carter Cash, Johnny Cash's only child, with his own comments about how his father would cook this chili. Treat yourself to this delicious dish, and maybe listen to a few Johnny Cash records while you prepare it. The music will put you in the perfect mood to enjoy this classic recipe.


2 pounds ground venison or ground beef

1 pound venison steaks or sirloin

2 large sweet onions

3 cloves garlic

2 tablespoons canola oil

3 (16-ounce) cans whole tomatoes

2 large green bell peppers

5 jalapeno peppers, diced, to taste

1 habanero pepper, to taste

2 packets McCormick mild chili seasoning

salt and black pepper

1/2 cup chili powder (New Mexico chili powder, if available)

1/3 cup cumin

1 tablespoon sage

1 1/2 teaspoon oregano

1 tablespoon cayenne pepper

2 (15-ounce) cans black beans

2 (15-ounce) cans pinto beans

2 (15-ounce) cans kidney beans

1 (15-ounce) can chili beans

1 (12-ounce) bottle beer

1/4 cup sugar

1/4 cup self-rising cornmeal, about a handful


Chop the steak into medium pieces. Finely chop the onion and garlic.

In a stock pot, heat the oil over medium-high heat. Brown the steak in the oil in batches, draining off some of the fat if necessary. Remove from the heat and set aside. In a skillet, brown the ground meat over medium-high heat. Drain off the fat and set aside.

With the oil remaining in the pot, brown half the onions and garlic over medium heat until they are caramelized. Now add the well-drained ground beef and steak. Stir and heat it all up.

Add the tomatoes, bell peppers, hot peppers (if using), and the remainder of the onions and garlic. Heat to a brisk simmer, stirring often.

Now it's time for the spices. Dad would normally put in the McCormick chili packets, followed by the salt and black pepper, chili powder, cumin, sage, oregano, and cayenne pepper. This is the time to begin tasting your chili.

Once the taste is to your liking, drain the cans of beans and add to the mixture. Now taste again, as you will likely want to add some more spices because the beans mellow their flavor.

Once the chili tastes right, pour in the bottle of beer. Stir well. Cover and simmer for at least 30 minutes, stirring occasionally.

Add sugar to taste, but be careful not to use too much. Chili becomes something else entirely if too sweet. Simmer, covered, for at least another 30 minutes, making sure to stir so it does not burn.

Now grab that handful of cornmeal, uncover the chili, and stir it in.


John Carter Cash says, "Follow the recipe exactly, and you will get a good pot of chili. Change it to suit your own taste, and you will have a marvelous pot of chili." Enjoy!

This Recipe Is Credited To Johnny Cash And his son John Carter Cash

The Legal Notice And Etc. For Everyone

All Photos And Recipes On This Blog Are By Nosycat World Media Productions And Blog Owner Thomas Byers. If you link to this post you have permission to use the images. If you need to contact us you can do so by writing to us at Nosycat World Media Productions, 114 Wells Road, Lawndale N.C. 28090. If your writing about a post include the URL to the post.

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The Most Delicious Vintage Cake Recipe Ever

This layered white cake with cream cheese frosting would be delicious on its own, but a secret hidden layer takes it right over the top. Vintage Cake is a cake mix recipe for fluffy, moist white cake sitting atop a layer of decadent brownies soaked in a chocolate sauce. The combination of fluffy cake with rich chocolate in this cake will have everyone going back for seconds. Plus, it uses cake mix and brownie mix for shortcut. If you ever go to the trouble to make this wonderful cake you will make it again and again.

Ingredients For The Vintage Cake

1. 1 box white cake mix

2. 1 box brownie mix

3. 2 squares (2 ounces) semisweet chocolate, finely chopped

4. 7 ounces sweetened condensed milk (half of a 14-ounce can)

Cream Cheese Frosting:1 8-ounce package cream cheese, room temperature1/2 cup unsalted butter, room temperature1 teaspoon vanilla extract4 cups confectioner's sugar1/4 cup milk


Prepare white cake as directed on the box, and pour into two 9-inch round cake pans. Bake the cakes by the directions on the box.

Allow cakes to cool to room temperature.Prepare brownies as directed, baking in a 9-inch round cake pan.

To make the chocolate sauce, place the chocolate, sweetened condensed milk and 1 tablespoon water in a small saucepan and cook over low heat, stirring until the chocolate is melted (about 5 minutes).

While the brownies are still warm, place the brownie layer on a cake stand. Slowly pour the chocolate sauce on top, letting it soak into the brownie. Allow the sauce to soak in for at least 30 minutes.

Meanwhile, make the cream cheese frosting.

Place a white cake layer on top of the brownies and top with approximately 1/4 cup of the frosting using a spatula.

Add the second white cake layer and cover the cake in a layer of cream cheese frosting.

Chill the cake until ready to serve.

To make the frosting:

Combine the cream cheese, butter and vanilla in a stand mixer and mix on medium speed until incorporated, about 1 or 2 minutes. Add the confectioner's sugar 1 cup at a time, until the frosting is light and creamy. For thicker/stiffer frosting, add more confectioner's sugar 1/4 cup at a time. If the frosting is too stiff, add milk 1 tablespoon at a time.

The Legal Notice And Etc. For Everyone

All Photos And Recipes On This Blog Are By Nosycat World Media Productions And Blog Owner Thomas Byers. If you link to this post you have permission to use the images. If you need to contact us you can do so by writing to us at Nosycat World Media Productions, 114 Wells Road, Lawndale N.C. 28090. If your writing about a post include the URL to the post.

Please Share This Blog Post

Please Share This Blog Post With Pinterest, Facebook and Your Family, Friends, And Other Sites.Thank You For Your Help In Advance.

The Worlds Best Crock Pot Chicken

Here we have a recipe for what I consider is the World's Best Crock Pot Chicken. If your looking for a really easy to make recipe for making one of the most delicious recipes ever in the crock pot then you need to check out this delicious crock pot chicken recipe.

The World’s Best Chicken

1. 4 Boneless, Skinless Chicken Breasts, use skinned boneless chicken thighs if you wish.

2. ½ cup Dijon Mustard.

3. ¼ cup Maple Syrup.

4. 1 tablespoon Red Wine Vinegar.

5. Salt & Black Pepper to taste.

6. Rosemary, dry powdered or fresh.

To make this in the slow cooker, combine all ingredients and cook on low for 3-4 hours.

I like to make this chicken dish with skinned boneless chicken thighs because to me they have much more flavor than chicken breasts. I usually serve this particular chicken dish over Saffron Rice. I usually serve steamed asparagus along with the meal. Cheddar Bay Biscuits go very good with this meal also.

Monday, September 22, 2014

Honey Baked Chicken Recipe

Here we have a really good recipe for Honey Baked Chicken. It is in fact one of the best recipes for Honey Baked Chicken that I've ever had. Try it and see what you think.

4 Boneless skinless chicken breasts, thawed ⅓ cup margarine, melted ⅓ cup honey 2 TBSP prepared mustard ¼ TSP Salt

Directions Preheat oven to 350 Arrange chicken in shallow baking pan. Combine melted margarine,honey,mustard and salt. Pour over chicken. Bake 1 hour or to a minimum internal temperature of 165, basting every 15 minutes while baking.

Serve with green beans and homemade mashed potatoes for a delightfully delicious meal.

Saturday, September 6, 2014

The Best Tomato Soup You Will Ever Eat

Though Thomas Jefferson grew tomatoes in his own garden, few of his fellow Americans had ever seen one and many people feared tomatoes were poison. Today tomatoes are grown in every state and tomato soup is a favorite soup of many people.

Ingredients Needed For Your Tomato Soup

1. 7 Ripe Tomatoes, about 2 1/2 pounds.

2. 1 Large Sweet Onion, diced very fine.

3. 1 Medium Celery Stalk, diced very fine.

4. 1 Cup Fresh Basil, diced very fine.

5. 1 Bay Leaf.

6. 3 Whole Cloves.

7. Water.

8. 4 Tablespoons Butter Or Margarine.

9. 1/4 Cup All Purpose Plain Flour.

10. 1 Teaspoon Ground Sea Salt.

11. 1 Cup Half and Half.

12. 3 Teaspoons Sugar.

Fresh Basil To Garnish The Top Of Each Bowl Of Soup.

Instructions For Making Your Tomato Soup

With a small sharp knife, remove stem ends from tomatoes, cut into bite-sized chunks.

In a 3 quart sauce pan over medium heat, heat the tomatoes, onion, celery, basil, bay leaf, and cloves to boiling. Reduce heat to low. Cover and simmer until the vegetables are very tender, about 20 minutes. Stir the mixture occasionally to prevent any sticking. Add a little extra water if the mixture reduces too quickly.

Into a medium bowl press the mixture through a wire sieve, discard seeds, skin, and cloves.

Measure tomato puree. If necessary add enough water to make 4 cups tomato puree.

In same saucepan over low heat, melt the butter or margarine. Stir in flour and salt until well blended.

Stir in tomato puree, cook, stirring until thickened. Add half and half and sugar. Heat. Garnish the top of each bowl of soup with a fresh basil leaf. Serve with Grilled Homemade Pimento Cheese Sandwiches. See below.

There is nothing like Homemade Pimento Cheese grilled on sandwiches. Oh man that is some wonderful eating. Especially when served with the above Tomato Soup.

Click Here For A Recipe For Homemade Pimento Cheese

The Best Damn Chicken Wings You'll Ever Put In Your Mouth

There is no need to confine chicken to the main course platter. Chicken pieces, especially chicken wings, have become one of America's best-loved appetizers. Chicken wings are easy to prepare and easy to eat.

Below you'll find some of the best recipes ever for chicken wings so why not get busy making chicken wings tonight.

Oven Fried Chicken Wings


1. 6 Tablespoons Butter Or Margarine

2. 2/3 Cup Dried Bread Crumbs

3. 2/3 Cup All Purpose Plain Flour

4. 1 Teaspoon Ground Sea Salt

5. 1 Teaspoon Dried Crushed Rosemary

6. 1 Teaspoon Black Pepper

7. 1/2 Cup Butter Milk

8. Chicken Wings

Instructions For Making Your Chicken Wings

1. In a roasting pan in a 425 degree oven melt your butter or margarine and remove from the oven.

2. On waxed paper, mix next five ingredients. Pour your buttermilk into a small bowl. Dip one wing at a time in buttermilk and then into the crumb and flour mixture.

3. Place chicken wings in the melted butter or margarine in the pan. Bake 30 - 35 minutes turning your chicken wings over with a fork about half way through the cooking time.

Serve with Ranch Dressing and small celery and carrot sticks.

Buffalo Style Chicken Wings

This appetizer was invented in Buffalo New York and it has become one of the most popular ways to cook chicken in the world. Most people agree that chicken wings are one of the most delicious ways to fix chicken wings ever.

You'll want to serve these zesty wings with celery sticks, and blue cheese dressing for one of the most delicious chicken dishes in the world.

Ingredients For Buffalo Chicken Wings

1. 1 Cup Sour Cream.

2. 1 4 Oz. Pkg. Crumbled Blue Cheese.

3. 1/4 Cup Chopped Parsley.

4. 1/4 Cup Mayonnaise.

5. 1 Tablespoon Milk.

6. 1 Tablespoon Lemon Juice.

7. 3 Pounds Chicken Wing Drumettes.

8. 2 Cups Flour.

9. 1 Teaspoon Black Pepper.

10. 1 Teaspoon Ground Sea Salt.

11. Oil For Frying The Chicken Wings.

Mix the first 6 ingredients in a covered bowl and refrigerate until well chilled before dipping your chicken wings and carrot and celery sticks in it.

You'll want to mix the flour, salt, and pepper and shake the chicken wings in a bag in the flour mixture to coat the chicken wings well. Fry in 350 degree oil until they are done and well browned.

You'll want to mix 6 tablespoons of melted butter or margarine with 3 tablespoons of hot sauce and put the cooked chicken wings into a large bowl. Pour the butter or margarine and the hot sauce over the chicken wings. Stir to coat very well.

Serve your chicken wings, celery sticks, carrot sticks, and homemade blue cheese dressing on plates and I bet your guests will just love the homemade Buffalo Chicken Wings you just cooked. Oh man those are some wonderful chicken wings.

Wednesday, July 30, 2014

BBQ Myths Getting You Down?

If you're cooking your food properly on your barbeque, you're getting delightful results every time. However, all too frequently, people are falling victims to very common barbeque myths. It's not because we're gullible or stupid in any way. Many barbeque myths are so well known and so wide spread that they are more frequently passed on as truth than they are as the myths that they truly are.

For example, many people love to try to get perfect grill lines on their barbequed foods. Either straight lines, or the more fancy criss-crossed ones are often accepted as a sure sign of the expert barbeque chef. What this involves is flipping your meat, so that the lines are on the both sides. However, many people don't ever get to achieve this art form because they have fallen victim to one of the main barbeque myths. They believe that flipping or poking your grilled food makes it tough – this is a myth. In fact, flipping your meat not only creates great grill lines, but it also makes certain that you cook more evenly.

While you read up on the swath of information available for providing tips and tricks for the best results on your barbeque, make sure that your source is reliable. While some of this information is very helpful, much of it can be exaggerated or based on what the author “thinks” rather than what is actually known.

The belief that poking or flipping your food will let all of the juices out and make it tough would only work if your food was shaped exactly like a balloon – which it isn't. Meat is made up of hundreds of small cells, each filled with its own moisture and juices. Should you poke your meat with a fork while it's on the grill, you may pop one or two cells, but it won't let all of the juices out…only that of the cells you've punctured. Certainly, if you repeatedly stab and puncture your meat, many of the cells will be broken, and you'll lose a great deal of your juices, but other than in a horror movie, there really isn't any reason to treat your meat that way.

Similarly, flipping your meat doesn't let a great deal of the juices out either. After all, flipping doesn't puncture any of the cells, so as long as you don't flip it and smack it hard, then you won't lose much by the way of juices at all. Be gentle…it's already dead!

The problem with flipping your meat on the grill lies when cooks use their spatulas and other tools to squish the meat after it has been flipped, often trying to squeeze out the grease. By flattening the cells in the meat, much of the moisture and juices are pushed out, leaving the meat dry.

So flip those burgers and poke that steak! Get those grill lines just the way you want them. Your food will always be good and juicy, just like the pros do it.

11 Tips To Make The Best Barbecue Ribs Ever

If you want to make the best Barbecue Ribs in the world then check out the below link and you can learn exactly how to make the best barbecue ribs you will ever taste in your life.

Click Here For How To Make The Best Barbecue Ribs Ever