Let's talk about Cooking!
Hi! I'm"BIG COUNTRY"I love baking, roasting, boiling, stewing, chopping, freezing, stirring, kneading, blending, grilling, frying, steaming, broiling, etcetera!
I have so many recipes in my head, till it's unreal and I actually created them all up!
So, I hope all the Jail Bird Sings and TX Pen Pals Members
enjoys my recipes!

Any questions, comments or suggestions???

Please mail them to:

MR. HURLEY WHITE, JR.
#457064;
[currently on parole]

Recipe of the Day:

"MARBLE DELUXE CHEESECAKE WITH PECANS AND WALNUTS TOPPING"

Chocolate Crumb Crust
1/4 Hersey's Coco
1 14 oz. Can Milk
4 Eggs
1/3 Cup of Flour
1/4 Butter [melted]
4 pgs; 8 ozs of Cream Cheese
1 TBSP of Vanilla
1/2 Cup of Pecans and Wallets

Preheat oven to 300,
prepare chocolate crumb crust,
stir together butter and coco until smooth,
beat cream cheese until fluffy,
gradually beat in milk until smooth,
beat eggs and vanilla then flour,
measure 1 1/2 cup of butter into medium bowl,
beat in coco mixture,
spoon half the vanilla butter into prepared pan,
than half the coco butter,
repeat process until ending with coco butter,
bake 50 to 60 minutes,
then, if like put whip cream on top
and sprinkle nuts and serve.


"PEANUT BUTTER FUDGE COOKIES WITH ALMONDS"

3/4 CUP OF PEANUT BUTTER
1/2 CUP OF CRISCO SHORTENING
1 1/4 CUP OF BROWN SUGAR
1 3/4 CUP OF FLOUR
3/4 TSP OF BAKING SODA
3 TBSP OF MILK
1 TBS VANILLA
1 EGGS
3/4 TSP OF SALT
1 CUP OF CHOCOLATE CHIPS
1 CUP OF ALMONDS

Preheat oven to 350
Combine peanut butter,
crisco,sugar,milk
and vanilla in large bowl,
beat at medium speed until well blended,
add egg,
beat just until blended,
combine flour,salt and soda,
add to creamed mixture at low speed,
mix just until blended,
drop by teaspoonful 2 inches apart unto ungreased baking sheet,
then take the chocolate chips
and put a finger in the middle of the dough
and place 3 to 4 chocolate chips
and almond pieces inside,
bake for 7 to 8 minutes or until done,
cool 2 minutes before removing
to kitchen counter top
makes 3 dozen.

NOW I KNOW THAT, THE LADIES WOULD LIKE TO KNOW A DESERT THAT WOULD BE MY CHOICE TO HAVE AND HERE IT IS...I HOPE THAT YOU LIKE IT, COMING FROM BIG COUNTRY'S SPECIAL COOK BOOK!

BLUE BERRY CREAM CHEESE CAKE:

2 Cups of Flour
1 Cup of Sugar
2 Teaspoons of Baking Powder
Teaspoons of Salt
Cup of Margarine
1 (1 lb. 8 oz) Jar of Blue Berries Pie Filling
2 Eggs
Cup of Milk
1 Teaspoon of Vanilla Extract
1/4 Cup of Sugar
1 Block of Cream Cheese
2 Eggs
1 Teaspoon of Vanilla Extract
1/4 Cup of Sugar

Combine Flour, 1 cup of Sugar, Baking Powder and Salt in Bowl.
Cut in Margarine until crumbly
Reserve cup of Crumb mixture
Stir together, Eggs, Milk and Vanilla
Add to remaining crumb mixture
Stir well, spread in Greased 13x9x2" Cake pan
Combine Blue Berry Pie Filling and 1/4 cup of Sugar
Spread over the top of batter
Then take the Cream Cheese, Sugar, Eggs,
Vanilla, 1/4 cup of Milk and pour over
the Blue Berries Pie Filling mixture
Then sprinkle with reserve cup of crumbs
Bake at 325 in oven for 45 minutes
or until cake test is done Cool in pan on rack
Then cut and take each slice and place on plate
then if like and I prefer,
is place Whip Cream over slice and
a large spoon of pie filling over
the Whip Cream and sprinkle with chopped nuts
and serve!

UPSIDE DOWN CHOCOLATE FUDGE BROWNIE WITH A GERMAN CHOCOLATE TOPPING:

Cup of Packed Brown Sugar
1/4 Cup of Margarine
1 Cup of Pecan Halves
1 Cup of Coconut
1/4 Cup of Evaporated Milk
2 Cups of Sugar
1 and 3/4 Cups of Flour
Cup of Cocoa
1 Teaspoon Salt
5 Eggs
1 Cup of Vegetable Oil
1 Teaspoon of Vanilla
1 Cup of Chocolate Chips

In sauce pan over low heat, cook and
stir Brown Sugar and Butter until
Sugar is dissolved and butter is melt.
Spread into a greased 9 inch square baking pan
Sprinkle with Pecans and Coconut,
drizzle with milk and set aside In bowl, combine the sugar, flour, cocoa,
salt, eggs, 1 cup of oil, Vanilla Extract,
beat until smooth, pour over the German Mixture
and then sprinkle Chocolate Chips
Bake at 350 for 30 minutes or until
a toothpick inserted near the center comes out clean
Then take out and flip on a Desert Plate and
let cool and cut and serve.
Good with Vanilla Ice Cream!

Featured Tip:

Always add a little bit of "sugar and spice"
to your life!

MARINADE CHICKEN WITH SHRIMP:

6 Medium Lemons, cut into
1/8 Cup of Oil
8 Garlic Cloves, Chop up
4 Teaspoons of Fresh Basil Chop
2 Teaspoons of Thyme
2 Teaspoons of Salt
2 Teaspoons of Pepper
1/4 Teaspoon of Cayenne Pepper
1 or 2 Chickens (about 3 pounds)
1 pound of Shrimp
2 Teaspoons of Smoke Sauce

Gentle squeeze them into a large reseal able bag;
lemons add, oil, garlic, basil, thyme,
salt, pepper, cayenne and smoke sauce,
add chickens and the shrimp,
then place in the refrigerator for 24 hours,
and turn frequently, drain and discard marinade.
Grill, and cover, over medium heat,
turning every 20 minutes, for 1 hour,
and the juices will run clear,
then take off and sever,
over rice or if like you can put over potatoes.

MARINADED BEEF ROAST SLICES:

2 Teaspoons of Seasoned Salt
2 Teaspoons of Garlic Powder
1 Teaspoon of Onion Powder
Teaspoon of Cayenne Pepper
2 Teaspoons of Smoke Sauce
Cup of Oil or Margarine
1 Teaspoon of Vinegar
2 Teaspoons of Worcestershire Sauce
Teaspoon of Brown Sugar
1 Beef Roast (cut into slices)

Get a large zip lock bag and place the season,
salt, garlic, onion powder, cayenne,
smoke sauce, oil or margarine,
vinegar and Worcestershire sauce, brown sugar in bag and
then mix up and let set,
then take the roast and cut up into slices
and them place into the bag of marinated sauce,
then let set for one day
and then to cook it take the meat out of sauce
and place it into a pan and stir fry,
until done, then take the remaining sauce in the bag
and pour into the pan and let cook
for about 40 minutes to make a gravy,
then place it all into a baking pan and
place in oven and let simmer for a hour and then serve.
You may also cut potatoes into gravy
and let them cook in as well.

THE NEXT RECIPES WILL BE A LITTLE CAJUN COOKING
FROM BIG OLD COUNTRY BOY
WHO ENJOYS TOUCHING WOMEN'S AND
MEN'S TUMMY WITH HIS SPECIAL RECIPES!!!

[CAJUN FLATAS] USING CAJUN CHICKEN STRIPS:

2 Tablespoons of flour
1 1/2 Teaspoon of poultry season
1/2 Teaspoon of garlic salt
1/2 Teaspoon of red pepper
1/2 Tablespoon of smoke sauce
2 pounds of boneless chicken breast [cut into strips]
3 Tablespoon of margarine
1 Bell pepper
1 Onion [dice]
1 Pack of tortillas [flour]
1 Cup of cheddar cheese
1 Cup of pepper jack
1 Cup of mozzarella

In a large [plastic bag], combine the flour, poultry season,
garlic, red pepper, and smoke sauce.
Add the chicken strips, get them covered real good,
then use a large skillet,
cook chicken in margarine for 12 minutes,
then take chicken, place on tortillas,
then 3 cheeses [shredded],
sprinkle bell peppers and onions,
place in another skillet,
or wash and use the same one,
use very little margarine
and place 2 each or how ever many you want,
and let cook until cheese melted,
flip over, then take out,
cut and serve.
[Good for lunch] with French fries!

MORE DESSERTS!!!

PEANUT FUDGE WALNUT TREATS
[WHITE CHIPS TOPPING]:

1/4 Cup of peanut butter
1 Cup of brown sugar
1/4 Cup of corn syrup
1/4 Teaspoon of vanilla
4 Cups of quicker oats
1/2 Cup of peanuts
1/2 Cup of walnuts
2/3 Cup of margarine
1 Package of white chips
1 Package of butterscotch chips

In a mixing bowl, combine the following;
margarine, corn syrup, vanilla,
quicker oats,peanut butter,and walnuts,
then press into a greased baking pan
bake at 375%, for 15 minutes, then cool
for 5 to 6 minutes
but while that is cooling,
take the cup of white chips, peanut butter,
butterscotch chips, and put in bowl
that will cook in a microwave or
a pan you cook in sauce in,
stir till blended, place over treats,
sprinkle with peanuts and walnuts,
let cool for 2 hours, cut and enjoy!

BIG COUNTRY'S FAVORITE RECIPES

SPECIAL FEATURE ABOUT BIG COUNTRY

BIG COUNTRY'S SPECIAL AWARD

BIG COUNTRY IS CURRENTLY AT HOME COOKING!

Favorite Links:
Epicurious
Gourmet
Martha Stewart
Bon Appetit
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