I’ve done this in pizza form, too - just mix the cut up biscuits with some jarred pizza or spaghetti sauce, shredded mozzarella cheese, and cut up pepperoni (or whatever pizza topping you like) and spread the mixture in a baking pan. Top with some more cheese and bake, same as above, until cheese is melted and bubbly and the biscuits are done.
Buy a bottle of vodka and a large box of Red Hots.
Pull out one or two clean canning jars, with lids and rings.
Split the ingredients equally between the jars and seal them up. Put them somewhere out of the light, but not far enough away that you’ll forget about them.
At the end of one day, the candy will be all stuck together in the bottoms of the jars. Shake them gently, daily, for a week by turning them upside down and then right side up until the candy has broken apart and floats free. Shake them every few days for a couple of months after that.
The liqueur is finished when the candy is completely dissolved. Some vodka doesn’t seem to be able to take on quite all of the sugar, so if you’re tired of trying to get the last little bit of sweet white sludge to dissolve, you have my permission to decant.
In the first week, while the candy is dissolving, the liquor will be bright red. When it’s finished, it will be a bright dark pink. I’m told that it’s a party liqueur. Everyone wants to taste it, but it isn’t something that most people would want sip on a regular basis.
I gave some to our DM in appreciation. Some was in a regular bottle, and some was in a little Chambord bottle, rigged to look like a charge of alchemist’s fire. He’s asking for a refill, now.
My gut instinct would be that dissolving red hots in vodka would result in poor man’s Goldschlager – can you compare?
Oh man, brings back the days of Killian’s Draughts, and firewater schnapps schotts. Twere my want in the 90’s. !00 proof red liquor and the technicolor show of red beer… bad juju.
Sorry. My meds preclude alchohol so I’ve never tasted either. I’ll take a batch to the DM’s next party and ask around.
**Pizza Bread **(affectionally called “Welfare Pizza” by friends who found out about this recipe)
Spread catchup on a piece of white bread.
Sprinkle generously with dried oregano
Cover with sliced cheese (American cheese is best, but Velveeta works in a snap)
Put under a broiler or in a toaster oven (or even in a microwave) until the cheese is good and melty brown (or just melty if it’s Velveeta).
Trust me, it’s good!
ooh, i remembered another one i do:
lazy grilled cheese (a misnomer, since it’s not grilled at all)
2 slices white bread
some sliced or shredded cheddar cheese
put cheese between bread, microwave for one minute, eat.
Found the cake recipe. Now, I haven’t made this in so long I can’t even remember when that was. Unfortunatly I didn’t write down each & every ingredient amount :eek: I’m assuming all liquids are 1/2 cup since I just jotted them down in sequence. (If that’s not too confusing & you want to try it, trust me…it’s really good.)
Mama’s Rum Cake
1 box yellow cake mix
1 box vanilla instant pudding
4 eggs
1/2 cup oil
1/2 cup water
1/2 cup rum
Preheat oven to 325 degrees. Grease & flour bundt pan. Mix dry ingredients together, gradually adding already stirred eggs. Add oil, water etc. stirring after each one. Pour into pan & bake for one hour.
Glaze
1 cup sugar
1/2 cup water
1 stick butter
1/2 cup rum
Bring first three ingredients to a boil and cook for 5 minutes. Add 1/2 cup rum, stir & bring back to boil. Pour over turned-out cake. VERY moist. lol
I’m going to try this cookie recipe for sure and boy do I miss boiled peanuts! It is difficult to find raw peanuts here in California. If I can find a source, I want to introduce these delectable yummy addictive peanuts to Northern California. My husband and I are planning to open a deli within the next couple of months. I’ve only met one person that didn’t love them, but he ate the shells. So there is that.
I got this recipe from the friend who tried the Sausage Balls without cooking the sausage first, so she’s not such a bad cook after all. I think this is much more flavorful than any bottled one I’ve tried.
Best-Ever Teryaki Marinade
3/4 cup soy sauce
1/4 cup oil
1 TBSP molasses
approx. 1 tsp each of:
dry mustard
ground ginger
garlic powder
Mix well in large covered container. I usually use chicken breast, to grill or broil later. Lay chicken in one layer deep. Marinade at least one hour in the refrigerator, then turn to marinade other side for one hour. The longer you marinate it the deeper the flavor, unlike bottled marinades that sort of just “sit” on the meat. This would be really good with a London Broil, too.
I’ve made these (with different proportions). You don’t have to cook the sausage first.
I just mixed up the marinade for tonight’s meal. CHANGE the molasses to about 1/8 cup. 
If that worked for you, good. Personally, I would never eat anything that calls for sausage w/o it being cooked first. The Torah didn’t warn Jews about pork for nothing—trichinoma.
poof goes the original post!
I was saying…other than American Chop Suey (ground beef browned in a skillet with a can of crushed tomatoes then dumped over a pot of cooked/drained elbow macaroni, serve with grated Parmesan), I never heard of most of these recipes until now. Some of them (Athena’s bacon spaghetti, for one) sound downright delicious, but I’m wary about others.
I grew up in a low cholestrol/low-sodium household. To this day I prefer skim milk and margarine over the full-fat versions. I automatically mentally revise recipes to cut fat/salt/what-have-you.
And yes, I know I’m missing a lot by doing that 
I just can’t believe that people actually survive on this stuff day in and day out…I mean, I know some people do because that’s all they have, and I’m not putting them down or anything like that…I guess I’m having issues wrapping my head around it.
Here’s a trailer park recipe you’ll wish you could un-know…
5 MINUTE CHOCOLATE MUG CAKE!!
4 tablespoons self-raising flour
4 tablespoons caster sugar
2 tablespoons cocoa powder or drinking chocolate
1 egg
3 tablespoons milk
3 tablespoons olive or vegetable oil
3 tablespoons chocolate chips (optional. As is the measuring of said delights)
A few drops of vanilla essence
1 large coffee mug
Mix the dry ingredients in your mug. Add the egg and mix thoroughly. Pour in the milk and oil and mix again. Add the vanilla essence (and optional chocolate chips), and mix again. (In case you haven’t guessed, thorough mixing is key.)
Microwave for 3 minutes on high.
The cake will rise over the top of the mug - so be alert but not alarmed!
Allow it to cool a little before eating out of the mug. (Or serve it on 2 plates to share, if you’re feeling a little more posh and a little less piggy.)
You can also have it with ice cream or cream. Or don’t bother choosing, eh?
More junky party food:
Stuffed Jalapenos
Brown one pound of breakfast sausage. While warmish, add one block of cream cheese. Split and de-seed a mess of jalapeno peppers. Fill the peppers with the sausage-cheese mixture and bake them in the oven a few minutes until they start to brown. Serve at room temp.
Nilla Wafers and Jello Pudding Banana Explosion
1 box of instant Jello Banana pudding.
A box of Nilla Wafers
2 Bananas.
Cool Whip optional
Slice one banana dice the other. Make the pudding. Put the diced banana in the pudding. Put half the pudding in a big salad bowl. Slide Nila wafers down the side, and make a banana wafer layer. Put the other half of the pudding on top. Slide wafers down the side and make another layer of banana and wafers. Top with Cool Whip.
Hell, Frito Pie was in the New York Times Dining section this week. With Texas chili, of course (no tomatoes, no beans).
Dear Lord, that banana pudding recipe is one of my all-time favourite desserts. Not gonna lie. If you want to get real fancy with it you can use a big glass bowl and make patterns with the Nilla wafers on the sides.
No one I know likes it, though, so when I make it, I have to eat it all by myself.
My brother skips all that and just spreads out the chips on a plate, tops with sliced Mexican-style Velveeta, and nukes for a minute.