Worlds Best Recipes: May 2014

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Friday, May 30, 2014

Spiders Hate Peppermint And Peppermint Oil

Spiders Hate Peppermint

In case you don't know spiders ( and mice ) hate peppermint. It makes them scurry away like nothing you've ever seen before. What you need to do is plant peppermint in containers around your yard and garden. You want to plant it in containers because mint will spread quickly and take over your yard if it is planted in the ground. So be sure to plant any species of mint in containers.

You can put drops of peppermint oil onto cotton balls and place them where spiders or mice enter your home. The odor of the peppermint will chase them off like nothing you've ever seen before. Oil of peppermint will put spiders and mice on the run. They will leave any area where they can smell peppermint.

Fill A Spray Bottle With Water And 12 - 15 Drops Of Peppermint Oil

You can fill a quart spray bottle with water and 12 to 15 drops of peppermint oil. Spray the water shaking often under beds, in closets, at the head of beds, behind curtains, in basements and etc. If you will do this about every 30 - 45 days the areas will stay free of spiders and mice. If you grow peppermint in your garden or yard cut some down near frost time and spread the plants around crawl spaces and in other out of the way areas to keep them free of spiders and mice.

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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Wednesday, May 28, 2014

Shrimp Creole Recipe

1. 2 lbs. Peeled and Deveined Shrimp ( Save Shells And Tails For Shrimp Stock )

2. 2 Tbsp Butter

3. 1 Tbsp Vegetable Oil

4. 1 Large Onion, finely chopped

5. 2 Ribs Celery, finely chopped

6. 1 small Green Pepper, finely Chopped

7. 2 Tbsp Creole Seasoning

8. 2 Tbsp Tomato Paste

9. 2-1/2 Cups Very Ripe Fresh Tomatoes, Diced

10. 1/2 Cup Dry White Wine

11. 2 Cups Shrimp Stock

12. 2 Tbsp Garlic, minced

13. 2 Bay leaves

14. Cayenne to taste

15. Ground Sea Salt to taste

16. 1 tsp Black Pepper

17. 1 tsp White Pepper

18. 1 bunch Fresh Thyme

19. 2 Tbsp Tabasco

20. 1 Tbsp Worcestershire Sauce

21. 1/2 Cup Green Onions, green tops thinly sliced, white part sliced into 1/4″ thickness

22. 1/8 Cup Flat Leaf Parsley, minced

23. Large Pot Of Hot Buttered White Rice

Melt the butter in a large sauce pan with the vegetable oil over medium high heat. When the butter begins to froth add 1/2 cup of the onions. Cook, stirring occasionally, until the onions are golden brown. Add the remaining onions, celery, and bell pepper, reduce the heat to medium and season with 1 Tbsp Creole Seasoning and a healthy pinch of salt. Sweat the vegetables until soft.

Add the tomato paste mixing well, and cook, stirring constantly, until the paste begins to brown, then add the fresh tomatoes and another healthy pinch of Kosher salt, this will help the tomatoes break down. Stir well.

When the tomatoes start to break down into liquid add the white wine, and turn the heat to high until most of the alcohol burns off. Add the Shrimp Stock, remaining Creole seasoning, garlic, bay leaves, black pepper, white pepper, cayenne (to taste), and Thyme. Bring to a boil then reduce to a low simmer. Simmer for 30-45 minutes.

(If necessary at this point thicken the sauce with 1 Tbsp Cornstarch/ 2Tbsp water. Bring to a boil to maximize the thickening power of the cornstarch.)

Add the hot sauce, Worcestershire, and season to taste with Kosher salt. Last chance to re-season your sauce, remember that good cooking is all about proper seasoning. Make your Boiled Rice, and season your shrimp with 1 Tbsp Kosher salt and a pinch of Cayenne.

Bring the sauce to a boil, reduce the heat to low and add the shrimp. The key is to not overcook your shrimp. Let them slowly simmer in the sauce until just cooked through.

Serve with boiled rice and garnish with the remaining green onions and parsley.

Serve immediately.

Shrimp Stock Recipe

1. The Shells and tails from 2 lb. of Shrimp

2. 1/2 Cup chopped Onion

3. 1/4 Cup chopped Celery

4. 2 Garlic Cloves

5. 1 Lemon sliced

6. 2 Fresh Bay Leaves

7. 3 Sprigs Fresh Thyme

8. 1 tsp. Black Peppercorns

Add all ingredients to a dutch oven or a moderate sized stock pot. Cover this with cold water, it should be about 6-8 Cups Cups. Bring almost to a boil, reduce the heat to a low simmer. Skim off any scum that rises to the surface. Simmer for about 45 minutes to an hour. Strain through a fine mesh strainer.

Stock freezes very well. I always break it up into one use batches by putting it into those plastic zip lock containers. Just remember to leave about 1 inch of headroom as it will expand when it freezes.

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 Best Ever Marinated Chicken Thighs

Most people still don't realize it but chicken thighs have much more flavor than chicken breasts. You can remove the skin and the bone and you have a wonderful flavorful piece of chicken.

Ingredients For Your Marinated Chicken Thighs

1. 2 Tablespoons Worcestershire Sauce.

2. 2 Tablespoons soy sauce.

3. 2 Tablespoons teriyaki sauce.

4. 1 teaspoon liquid smoke flavoring.

5. 1 Tablespoon molasses.

6. 1 Tablespoon toasted sesame seeds.

7. 1 Tablespoon light brown sugar.

8. 1 teaspoon paprika.

9. 1 teaspoon powdered garlic.

10. 1 tablespoon minced garlic.

11. 1/4 Cup olive oil.

12. 8 skinless, boneless chicken thighs

Preparation For Your Chicken Thighs

Mix together Worcestershire sauce, soy sauce, teriyaki sauce, liquid smoke and molasses in a resealable plastic bag until the molasses has dissolved. Add the sesame seeds, brown sugar, paprika, powdered garlic, minced garlic, and olive oil; mix well. Add the chicken and coat it well with the marinade. Seal the bag and place it on a plate. Marinade in the refrigerator for 4 hours, turning occasionally.

Preheat an outdoor grill for medium heat.

Remove the chicken from the marinade and shake off excess. Grill on preheated grill until the chicken has reached an internal temperature of 165 degrees and chicken is firm and opaque about 12 minutes per side. Discard any remaining marinade.

You can if you wish cut the chicken thighs up in small bite size pieces and put the pieces of chicken on bamboo skewers. Or you can slice the chicken into real thin strips and serve the chicken with heated Pita Bread for a delicious sandwich. If you go the Pita Bread route be sure to offer shredded lettuce, diced tomatoes, diced onions, and sour cream with the heated Pita Bread. This makes a oh so wonderful sandwich.

Before It's News, One Of The Best Sites Ever

Click Here For The Cooking Section At Before It's News

Does A 60 Foot Shark Swim In The Ocean

Something large is attacking people , even large fishing boats in the ocean. What is it and where did it come from. Has it always been there. Is it a 60 foot shark.

Click Here To Watch The Video Of The 60 Foot Shark

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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Chicken And Dumpling Casserole

Ingredients For Your Chicken And Dumpling Casserole

1. 3 tablespoons oil

2. 1 cup chopped onion (about 1 medium)

3. 1 cup chopped celery (about 2 stalks)

4. 1 cup chopped carrots (about 2 small)

5. 3 cups chicken broth

6. 3 tablespoons flour

7. 2 cups cooked chicken, bite sized

8. 1 cup frozen green peas

9. salt and pepper (try 1/4 to 1/2 teaspoon)

DUMPLINGS

1. 1 cup flour

2. 2 teaspoons baking powder

3. 1⁄4 teaspoon salt

4. 1 large egg

5. 1⁄3 cup milk

Directions For Making Your Chicken And Dumpling Casserole

Heat oil in a large skillet and saute onions, carrots and celery until soft. Add a small amount of unheated broth to the flour and stir until smooth. Slowly stir in remaining broth and add to skillet. Stir over medium heat as the mixture thickens.

Add the chicken, peas, salt and pepper. Heat on low while making dumplings. Dumplings: sift the flour, baking powder and salt together into a mixing bowl. Add the egg to the milk and beat until well blended. Stir into the flour until well combined.

Pour the chicken mixture into a lightly oiled or sprayed casserole dish. Drop dumpling dough by spoonfuls onto chicken mixture. (makes about 8 dumplings)

Bake uncovered at 400 degrees for 15 minutes or until the dumplings are golden brown. Refrigerate leftovers within 2 hours.

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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Tuesday, May 27, 2014

The Best Oven Fries You'll Ever Make And Eat

Here I have a recipe for you that your sure to enjoy. Here we make Garlicky Oven Fries that everyone that makes loves them. I like the fact that they not only taste really great but they are also really healthy for you.

Don't think that just because these fries are cooked in the oven that they aren't really wonderful. They are in fact some of the best tasting oven fries that you'll ever taste in your life.

So if you want to make and taste the best oven fries your ever going to taste in your life then you will want to click that link there and you'll find the best recipe for Oven Fries that you'll ever taste and I do mean ever.

Click Here For The Baked Oven Fries

Monday, May 26, 2014

Three Ingredient Chili Dip

Ingredients For Your 3 Ingredient Chili Dip

1. 2 Can's Chili With Or With Out Beans.

2. 2 Cups Shredded Cheddar Cheese.

3. 2 Eight Oz. Packages Cream Cheese.

Have your cheese and cream cheese at room temp. and then add all three ingredients to the food processor and puree smooth.

This dip is great as seen in the photo above with the dip poured over Nacho Chips. You can sprinkle more shredded cheddar cheese on top and melt under a broiler for a couple of minutes. Just melt it but don't burn it.

You can sprinkle the top with sliced or diced jalapenos, sour cream and guacamole and you'll have a wonderful appetizer that everyone will really enjoy

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. 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.

How To Remove Pernament Marker From Everything

If you need to remove permanent marker from something there are ways to do this. if you check out the above photo your going to find all kinds of ways to remove permanent marker from almost anything.

The best thing to do especially if you have kids or grand kids in the house is to keep permanent markers put up out of reach of the kids.I have a box with a lock that I keep things like this locked away in.

Watch The Below Video For Information On Removing Permanent Marker From Carpet

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.

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Crock Pot Ribs Are So Delicious

Step 1: Put your ribs in the crockpot. Lather them with bbq sauce. You can use a homemade sauce or a store-bought bottle. If you are going store-bought I recommend using Kraft Kansas City Barbecue Sauce. Just remember to save a little bit for later. You'll need about 1 cup of sauce in the slow cooker for each rack of ribs.

Step 2: Cook on low for 6-8 hours.

Step 3: Gently remove the racks and lay them out on a foil lined baking tray. Add more bbq sauce on top.

Step 4: Broil under a broiler for 3-5 minutes until the bbq sauce starts to bubble and caramelize. Alternately you could wrap them in foil and throw them on a heated grill for the same effect. I sometimes do this for crowds and picnics. This keep the ribs warm until ready to eat and makes it easy to pass out portions.

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. 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.

Spinach Stuffed Shells

Spinach Stuffed Shells - In a large bowl, mix together ricotta, egg, spinach, mozzarella, italian seasoning, parmesan, salt & pepper. Once shells are cooked and have cooled, fill shells with the cheese mixture and place in baking dish with a little sauce in the bottom. Cover shells with remaining sauce, cover with foil and bake 40 minutes, uncover foil and bake 5 more minutes.

Serve With Garlic Bread and A Tossed Garden Salad for a delicious meal.

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.

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Sunday, May 25, 2014

10 Amazing Household Uses For Vinegar

As you can see on the above photo here we have 10 amazing uses for vinegar and there really are a lot more amazing household uses for vinegar than 10. But here were going to tell you about 10 amazing uses for vinegar that are going to make your life a whole lot easier and your house is going to smell a lot better also.

1. Put a half cup of white vinegar in your tea kettle or coffee pot and then fill with water. Fill it the rest of the way with water and in the morning all the lime and iron deposits will be gone and you can then just rinse your kettle or coffee pot out with water and the pot or kettle will be super clean and it will smell great.

2. If your prescription glasses or reading glasses keep getting dirty and you can't seem to get them clean soak the glasses in a glass of vinegar for at least two hours and then wash them off under running water and dry them with a paper towel. They will be super clean.

3. Cut flowers respond very well to vinegar and it will help to keep them fresh and beautiful for a lot longer than just water. Mix any water half water and half white vinegar and then put your cut flowers in the water.

4. Do you have a sticker or tape residue you can't get off glass or etc. Gently wipe the residue with a rag wet with white vinegar and it will get rid of the residue. If you need to apply vinegar to the residue for a hour or so and let it soak. It will bring the residue off and you won't have to scratch it or anything.

5. About every three months put a half cup of vinegar in any pot or pan you own and finish filling about two thirds with water. Bring to a boil and turn off. After it sets about 7 minutes pour the water and vinegar solution out and wash the pot or pan with warm soapy water. Your pots or pans will be cleaner than they have ever been.

6. If you have a problem with unwanted cats or dogs in your yard or on your vehicle spray white vinegar around and they will stay away. Reapply about every two weeks or when it rains.

7. White Vinegar mixed with baking soda makes a great all purpose cleaner. Add a cup of white vinegar, a half cup of baking soda and a quart of water together to make a great all purpose cleaning solution. This gets rid of mold and mildew in the bathroom really great.

8. Boil a quart of water with a cup of vinegar and a half cup of baking soda in it and then after it boils pour it down stubborn drains and run hot water down behind it. It will clean out your pipes and leave everything smelling great.

9. When ever you wash out your trash cans pour a tablespoon of white vinegar in the bottom of the trash can and in the bottom of the trash bag. Also dust in a tablespoon of baking soda in each new trash bag and your trash will never have a foul smelling odor.

10. Mix up 1 part vinegar to 3 parts water in a spray bottle and spritz wrinkled clothes you have hanging up and then shake them well. Wow the wrinkles go away like magic don't they and you didn't even have to get out the ironing board.

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.

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You Say Tomato - I Say Superfood

The tomato has been called many things throughout history: Peruvian apple, love apple, and even, by Americans at least, a vegetable. Today, however, this lovely fruit is fast becoming known as Super-food!

While not able to leap tall buildings in a single bound, this super hero of the nutrition world is able to do some pretty amazing things. For example, some studies show the tomato may help decrease the risk of prostate cancer, as well as breast, lung and stomach cancers. And the Herald Sun reported in 2003 that the yellow jelly around the seeds have yet another benefit: They may stop blood cells from clumping together, which sometimes leads to strokes and heart attacks.

What is it about this little red fruit that makes it so amazing? Lycopene.

Okay, so the word lycopene doesn’t sound very appetizing, but this powerful antioxidant is the chemical in tomatoes that not only is responsible for it’s red color, but also responsible for its disease-fighting powers.

Just ask an Italian. Italian cooking relies very heavily on tomatoes and tomato products. And, some studies have suggested that this heavy intake of tomatoes by Italians has resulted in a lowering of cancer of the digestive tract.

Now, you’re probably thinking you have to consume tons and tons of fresh tomatoes to enjoy any health benefits. Not true. In one research study it was reported that people who ate tomatoes at least every other day had greater lung capacity. And, the tomatoes don’t even have to be fresh! Again, research shows that the lycopene in tomatoes is more easily absorbed by the body if processed into ketchup, sauce and paste. So, not only are tomatoes a super-food, they’re an easy super-food to include in your diet.

Of course, fresh tomatoes are still beneficial, and packed with wonderful nutrients (not to mention delicious). Just remember the one rule of fresh tomatoes: don’t put them in the refrigerator. The refrigerator destroys not only the flavor, it also destroys the nutrients.

So, go ahead, do something good for your health tonight. Have a tomato.

Delicious Homemade Cream Of Tomato Soup

If your looking for the best recipe ever for Homemade Cream Of Tomato Soup then you need to check out this recipe because it is truly the best Cream Of Tomato Soup that your ever going to taste in your life. If you want a great cream of tomato soup then you want to try this wonderful recipe.

Click Here For The Cream Of Tomato Soup Recipe

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.

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Saturday, May 24, 2014

Delicious Giant Pork Chops

Here are some of if not the best Giant Pork Chops that you'll ever make and taste in your whole entire life. I mean look at these Giant Pork Chops and I think you'll quickly know and understand that these are quite possibly the best pork chops your ever going to make and taste in your life.

If your looking for a pork chop to really impress people then this is the pork chop you need to cook for your family or dinner guests. They are truly the best pork chops that I have ever cooked and I do mean ever.

I like to cook the giant pork chops in the smoker so they turn out tender and delicious. They are so very good when you cook them in the smoker. Try them and you'll quickly see what I mean.

Click Here For The Giant Pork Chops Recipe

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.

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The Best Peanut Butter Cookie You Will Ever Eat

Here is a recipe for what is truly the best Peanut Butter Cookie your ever going to taste in your life. As you can see in the photo these are the best peanut butter cookies your ever going to bite into.

Ingredients For Your Peanut Butter Cookies

1. 1 cup brown sugar

2. 1 cup white sugar

3. ½ cup shortening

4. ½ cup butter, softened

5. 1 cup peanut butter

6. 1 teaspoon ground sea salt

7. 2 large eggs

8. 2 teaspoon vanilla extract

9. 2 teaspoons baking soda

10. 2 ¼ cups flour

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Directions For Making Your Peanut Butter Cookies

· Preheat oven to 350 degrees and spray cookie sheets with a non-stick spray.

· Cream together the sugars, shortening, butter, and peanut butter.

· Add the eggs and vanilla, mix until well combined.

· Mix the dry ingredients together, add the dry ingredients to the cream mixture.

. Refrigerate the dough for 2 hours before you proceed with the recipe.

· Roll the cookie dough into tablespoon size balls after the dough has chilled for 2 hours.

· Roll the cookie balls into sugar.

· Place on the cookie sheets. Press cross wise marks into the cookies with a fork dipped in sugar.

· Bake for 11 to 13 minutes. Do not over cook your cookies. Take out when they look slightly undercooked as they will continue to cook for 5 - 7 minutes on the hot cookie sheets. Leave them on the cookie sheets for 7 minutes while they cool and then move to trays, racks, or plates.

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.

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Southern Classic Patty Melt

Here is one of the best sandwiches your ever going to eat in your life. The Patty Melt is served all over the American south everywhere from the Waffle House to your average drug store lunch counter. If you'll make it by the below recipe your going to end up with one of the best sandwiches your ever going to eat in your life. Yes it really is that good of a sandwich. And don't forget to make the Orange Crush Pound Cake and serve small squares of the cake with each Patty Melt Sandwich.

All you have to do is look at the photo and you'll wonder now how does that taste. I promise you that its as good as it looks. So lets make a great American sandwich called, The Patty Melt.

Ingredients Needed For Your Patty Melt Sandwich

1. 1 lb Ground Hamburger

2. 1 large Egg

3. 1 pkg Lipton Onion Soup Mix

4. 4-6 slice Bacon , I like Apple-wood Thick Slice Peppered Bacon

5. 1/4 large Green Bell Pepper

6. 1/4 large Sweet Onion, purple or red sweet onions.

7. 1-2 tsp Minced Garlic from a jar of minced garlic.

8. 8 slices Rye Bread , I like the marbled kind.

9. 1-2 Tbsp Butter or Margarine of your choice

10. 4 slice Swiss Cheese -- your choice (i use deli sliced)

Ground Sea Salt And Ground Black Pepper To Taste

I like to fresh grind my own sea salt and black pepper. You get much better flavor that way and sea salt is much better than table salt. Try it one time and you'll never go back to regular old table salt.

Directions For Making Your Patty Melt Sandwiches

1. Slice the green pepper and onion into long thin pieces; set aside.

2. Slice bacon strips in half and fry to your liking; drain and set aside. Remove some grease from the pan. Let the rest of the grease cool a bit then add sliced vegetables to saute slowly. Toss in garlic and any seasonings you may like. I only used fine ground black pepper. Set aside.

3. While bacon, then vegetables are cooking, place ground beef in a bowl. Add the egg and onion mix packet. Mix thoroughly and make and fry four patties.

4. Butter back sides of bread slices and use patties, cheese, bacon, and sauteed vegetables to build a sandwich. Grill to you liking and enjoy!!

You can grill your sandwiches to a toasty brown in a hot skillet with the butter or margarine. I keep a couple of tin foil wrapped bricks to press my pan fried sandwiches with. This makes pressed sandwiches that are so very delicious.

5. Tip 1: prepping the bacon, vegetables, and uncooked patties one day can save time on making the sandwiches on another day.

Tip 2: uncooked patties can be individually wrapped in wax paper and stored in a plastic bag or storage bin. Then when you want to make more of these delicious patty melt sandwiches you can make them real quick and easy.

The Best Pound Cake You'll Ever Eat In Your Life

Serve very small pieces of this Orange Crush Pound Cake with the Patty Melt Sandwiches. People will love it and they will be back wanting more. A 2"X2" square is the size piece I serve on the side with each Patty Melt Sandwich.

No one and I do mean no one has a better recipe for pound cake than this one. It is truly some of the best pound cake you will ever eat in your life.

Click Here For The Orange Crush Pound Cake Recipe

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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.

Saturday, May 17, 2014

Chicken Pot Pie Cupcakes

Ingredients For Your Chicken Pot Pie Cupcakes

1. 1 chicken breast, poached and diced

2. 1 (14.5 oz) can cream of chicken soup

3. 1 cup Green Giant Valley Fresh Steamers frozen mixed veggies

4. 1 cup shredded cheddar cheese

5. 1 tablespoon Herbs De Provence

6. 1 teaspoon onion powder

7. 1 teaspoon garlic salt

8. 2 (10 oz) cans Pillsbury biscuits

Directions

Preheat your oven to 400ºF.

In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.

Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.

Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.

Let rest for about 3 minutes and dig in!

The World's Best Chicken Pot Pie

Click Here For The Worlds Best Chicken Pot Pie

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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.

Thursday, May 15, 2014

What Exactly Is a Crockpot?

The word 'crockpot' is a name which is actually a trademarked name, but is often used as a generic term. The terms 'crockpot' and 'slow cooker' have come to be used interchangeably.

'Rival' is the original holder of the trademarked term 'Crock-Pot'.

The Rival Crock-Pot / slow cooker has been one of the most important cooking tools for busy families since its introduction in 1971. Slow cooking is a great way to provide delicious home cooked meals for people and families on the go and produces flavorful meals time after time.

This appliance is made of fired clay and is usually glazed and surrounded by a metallic housing. It contains a controlled heating element to maintain the slow cooker temperatures which allow food to be cooked over longer periods of time.

Typically a slow cooker will have just two heat settings, and a glass lid is used to retain the heat and moisture. An important tip to be sure to follow is this: Don't lift the lid while it is cooking the food! Letting the heat escape in this way will add twenty minutes to the cooking time! The lid is important as it prevents escape of hot water vapor which would, if permitted, lead to lowering the internal water level, loss of heat and drying out of the contents.

A slow cooker works in a much different way than a pressure cooker which allows much higher temperatures than the boiling point of water. Because the lid of a slow cooker is on very loosely, the temperature inside will never get above the boiling point of water. Any vapor that does occur condenses on the lid and returns as moisture back onto the food.

Because of the nature of slow cooking, food can be cooked for longer than expected with no harm to the food. In fact, your meats become more tender when they are cooked like this over longer periods of time.

Recipes for these cookers must be adjusted to compensate for the nature of the cooking. Often water must be decreased. Most (probably all) come with recipe booklets. Many cookbooks with slow cooker recipes are available and there are numerous recipes on the Web. A small number of cookbooks seek to make complete dishes in a slow cooker using fewer than five ingredients while others treat the slow cooker as a serious piece of culinary equipment capable of producing gourmet meals. With some experience, timings and recipe adjustments can be successfully made for many recipes not originally intended for these cookers. The long, moist nature of the cooking method allows for lower quality cuts to be used.

And even though a slow cooker takes longer to cook the food, it will actually save you time! How is this possible? Well, you can quickly load the ingredients in the morning and turn it on. That right there is the bulk of your time -not very much! And at dinner time, your home will greet you with a flavorful aroma fit for a king or queen!

Three Ingredient Crock Pot Chicken

Here’s what you’ll need:

1• 3 small/medium potatoes, cleaned + skin left on (halved if small, quartered if medium –

2• 2 boneless + skinless chicken breasts

3• Italian salad dressing (Zesty is best)

4• salt + pepper

Place the potatoes at the bottom of the crockpot (veggies will take more time to cook than the meat so meat should always go on top!)

Drizzle with the Italian dressing (just enough to coat the potatoes)

Pour a little bit of water (¼ cup was enough for my small crock) over the potatoes.

Place the chicken breasts on top of the potatoes, folding in the small end if needed.

I seasoned first with some salt + pepper but it’s probably not needed. Drizzle some more Italian dressing on top of the chicken Put the lid on the crock and let it cook on low all day

I put this together in just a couple of minutes and started the crock at about 8 AM. When it was time to eat around 6 PM the potatoes were cooked and the chicken was falling apart.

In a larger crock pot you can double or even triple this recipe. I like to also make this recipe with skinned, boneless chicken thighs.

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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.

Tuesday, May 13, 2014

Minty Cucumber Salad

This cool salad is good year round but seems more appropriate during the summer when you can get all fresh ingredients. Serve hot pita bread with your Minty Cucumber Salad for a tasty treat.

Ingredients For Your Minty Cucumber Salad

1. 3 Large Cucumbers, peeled, halved and sliced thin.

2. 1 Large Red Bell Pepper cut into thin strips.

3. 1/2 Cup Chopped Fresh Mint Leaves.

4. 2 Tablespoons Toasted Pine Nuts.

5. 1 Medium Sweet Onion diced up fine.

6. Grated Zest Of One Orange.

7. 1/2 Cup High Quality Olive Oil.

8. 1/2 Cup Red Wine Vinegar.

9. 1/4 Cup Sugar.

Peel your cucumbers and cut each cucumber in half length wise. Slice the cucumbers up thin. Toss in a large bowl with the rest of the ingredients. Put in a plastic container with a lid and chill over night in the refrigerator. Shake well the next day before serving.

To see cucumbers in a dream denotes that you will speedily fall in love

Click Here For A Cold Cucumber Soup Recipe

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Have You Ever Considered A Vertical Garden?

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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.

Monday, May 12, 2014

Avocado And Corn Salsa Recipe

A salsa this simple lives or dies by the quality of the ingredients. Ripe avocados, luscious tomatoes, and a sweet, crunchy ear of corn. Most of my corn salsa recipes call for grilled corn. This one features the succulent crunch of raw corn to reinforce the sweetness of the fresh avocado.

Ingredients For Your Avocado And Corn Salsa

1. 1 Ripe Avocado, cut into 1/4 inch small pieces.

2. 3 Tablespoons Fresh Lime Juice.

3. 1 Large Ripe Tomato cut into very small diced up pieces.

4. 1 Large Ear Sweet Corn, shucked, silks removed, and cut off the cob.

5. 1 Small Bunch Green Onions diced up fine including tops.

6. 2 Jalapenos seeded and minced up very fine.

7. Hand full of Cilantro diced up very fine.

8. 1 Teaspoon Ground Sea Salt.

9. 1 Teaspoon Ground Black Pepper.

Instructions

Prepare all your ingredients and then mix together well in a plastic container you have a lid for. Set in the refrigerator to chill very well before you use.

Be sure to cut the top off the tomato and dice it well before adding it to the other ingredients.

You'll want to dice your small bunch of green onions up very well including the green tops. Be sure that every ingredient gets very well diced up. This is very important. Its also important to make sure your avocado is ripe. Be careful working with your jalapenos to make sure not to get any of their juices on your face or in your eyes. I wear rubber kitchen gloves when working with jalapenos and other hot peppers.

Avocado Dip

1. 1 Tablespoon Fresh Minced Garlic.

2. 2 Tablespoons Fresh Washed And Very Well Chopped Cilantro.

3. 1 Tablespoon Tarragon Vinegar.

4. 1 Teaspoon Dried Crushed Tarragon.

5. 6 Anchovy Fillets.

6. 1/4 Cup Tarragon Shallot Mustard.

7. 1 Cup Mayonnaise.

8. 2 Large Ripe Peeled Avocados Seeded And Mashed Very Well.

9. 4 Tablespoons Half And Half.

10. Ground Sea Salt And Pepper To Taste.

Instructions

Combine all the ingredients in a food processor and puree smooth. Transfer to a plastic container with lid and chill very well before serving. This is wonderful with carrot and celery sticks or chips of any kind.

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How About Delicious Homemade Peanut Butter

Click Here For The Recipe For Homemade Peanut Butter

How About 60 Amazing Uses For Baking Soda

Baking Soda is an amazing product and here were going to give you 60 Amazing Uses For Baking Soda.

Click Here For 60 Amazing Uses For Baking Soda

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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.

How About Barbecued Riblets And Barbecue Chicken Wings

We love to serve tiny,tiny spareribs and chicken wings as appetizers and people just simply love them. Here we have a recipe for tiny spareribs and chicken wings that are truly some of the best your ever going to eat in your life. Oh man they are so very delicious.

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Tiny Spare Ribs

You'll need to get your local butcher or meat department in the grocery store to fix cocktail ribs which are regular spareribs that are cut apart and then cut crosswise into 2 inch lengths, perfect for eating with your fingers.

Spread them in one layer in a shallow baking pan or on a broiler pan with a wire mesh insert so the fat will drain into the bottom of the pan easily. You'll want to apply salt and pepper to taste and bake at 400 degrees for about 45 minutes. Turn the ribs over about half way through the baking time.

Drain any accumulated fat and brush the riblets generously with the mustard glaze which is below. Then bake for about 10 minutes more, then repeat the glaze and cook for 10 minutes more. You can then let them cool slightly and serve. Oh man your going to love these wonderful tiny barbecued spare ribs.

Barbecue Chicken Wings

Your going to want to allow 2-4 chicken wings per person depending on the rest of your menu. Remove the wing tips and place the chicken wings in a dish just large enough to hold them and pour the barbecue sauce below over them. Cover the dish of wings and barbecue sauce and let them marinade in the refrigerator for four hours or more.

Heat your oven up to 400 degrees after the chicken wings are marinaded. Take the wings out of the marinade and place them in a single layer in a baking pan. Season to taste with salt and pepper and bake in the hot oven for about 20 minutes. Baste the wings all over with more barbecue sauce about half way through the baking time.

When the wings have baked for 2o minutes turn the broiler on and allow the wings to get brown but not burned. Sere immediately. These wings are so delicious. Serve them with celery and carrot sticks and Blue Cheese Dressing or Ranch Dressing.

Mustard Glaze For The Ribs

1. 1/2 Cup Dijon Mustard.

2. 1/2 Cup Orange Marmalade.

3. 1/3 Cup Honey.

4. 4 Tablespoons Fresh Orange Juice.

5. 3 Tablespoons Apple Cider Vinegar.

6. 1 Tablespoon Ground Ginger.

7. 1 Teaspoon Ground Nutmeg.

8. 1 Teaspoon Ground Sea Salt.

9. 1 Teaspoon Ground Black Pepper.

Instructions For Making Your Mustard Glaze

Combine all the ingredients in a small saucepan. Cook over low heat to melt the marmalade.

Raise the heat to medium and simmer whisking often with a wire whisk. After about 5 minutes the sauce should thicken.

Cover and refrigerate until ready to use. You can keep it in the refrigerator for about three weeks.

Barbecue Sauce For Your Wings

1. 2 Cups Ketchup.

2. 1/2 Cup Apple Cider Vinegar.

3. 1/2 Cup Water.

4. Juice Of 1 Lemon.

5. 3 Tablespoons Worcestershire Sauce.

6. 3 Tablespoons Hot Sauce.

7. 3 Tablespoons Honey.

8. 3 Tablespoons Dijon Mustard.

9. 1/3 Cup Light Brown Sugar.

10. 3 Tablespoons Chili Powder.

11. 1 Tablespoon Fresh Minced Garlic.

12. Salt And Pepper To Taste.

Combine all the ingredients in a heavy sauce pan or small pot and cook over medium heat allowing the ingredients to heat up and come together. This will take 12 - 15 minutes. Do not allow it to boil. Keep it just under boiling.

Let the sauce cool before using. This is one of the best ever sauces for chicken. Try it and you'll see what I'm talking about. It is so delicious.

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The Best Barbecue Ribs You'll Ever Eat

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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.

The Best Damn Barbecue Ribs Ever

Here we have a recipe for the Best Damn Barbecue Ribs your ever going to make and taste in your life. If your looking for a recipe that makes the best barbecue ribs your ever going to taste in your life then you need to check out this recipe. Look at the photo above and I think your going to want to make these wonderful ribs.

To me these are the best barbecue ribs I've ever made and your going to find very detailed instructions on making these wonderful barbecue ribs. Once you make these ribs you may even dream about these ribs. Hell yes they really are that yummy. The best recipe ever for barbecue ribs is waiting for you right now.

Click Here For The Barbecue Ribs Recipe

Sunday, May 11, 2014

How To Get Crayon Marks Off Walls

Here we tell you exactly how to get crayon marks off walls and other things. Don't panic because you can get those crayon marks off of your walls and other things. And its a whole lot easier than you think.

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Saturday, May 10, 2014

Prosciutto Wrapped Grilled Asparagus

Here we have Prosciutto Wrapped Asparagus which is grilled on the grill and it is so very delicious. What you need to do is wrap your prosciutto around the asparagus stalks like in the photo and then marinade for about 20 minutes in liquid Italian Dressing. Secure your prosciutto to each asparagus spear with a wooden toothpick.

You only have to grill the prosciutto wrapped asparagus briefly on a hot grill to cook it. You can sprinkle it with salt and pepper while it is cooking. Let me tell you. This is one of the best appetizers you'll ever taste in your life. It is so very delicious. Serve it with Ranch Dressing for dipping if you like. I like to grill rib eye steaks and garnish each rib eye steak with a couple of spears of the prosciutto wrapped asparagus. People just love the steaks served that way. Its so very delicious.