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Jungle Juice

Ah, the good ol’ days. Temple frat parties and backyard bbq’s. Jungle juice was a favorite of mine during my legal (and non-legal) drinking years J.

There are so many variations of jungle juice and it’s typically made with grain alcohol. Grain because of the high alcohol content and its great ability to get a freshman WGW (also known as white girl wasted).

    

•  8 oz. Gin
• 8 oz. Rum
• 8 oz. Vodka
• 1 gallon Fruit Punch
• 8 oz. Pineapple Juice

Or

• 1 Liter of Everclear
• 750 ml. bottle of Bacardi 151
• 1.75 L Malibu Rum
• 2 Containers of Lemonade Mix
• 2 Containers of Cherry Kool-Aid

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Ice Cream Cake

Who doesn’t like ice cream cake? I know I do. This is a very easy recipe to make a frozen treat that will have everyone coming back for seconds.

What is your favorite candy or topping? Me you ask??….I am a sucker for crushed oreos, crushed heath bar, whoppers, nerds and M&M’s.

Ingredients:

Box of ice cream sandwiches

(Try Neapolitan ice cream sandwiches for more fun and flavor!)

Container of Cool Whip, softened

Toppings of your choice

Directions:

Line a large glass or metal casserole dish with unwrapped ice cream sandwiches.

Cut sandwiches as necessary to fill bottom of pan.

Mix softened Cool Whip with favorite crushed toppings.

Spread mixture on top of ice cream sandwiches.

Cover and refreeze. Cut into squares when ready to serve!

Ice Cream Sandwiches (LOW CAL!)

Low fat chocolate graham crackers

Fat free Cool whip

Make your own sandwiches, wrap in foil, and refreeze for a low cal treat!

Move over cookie pus. 

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Homemade Meatloaf

I make the best meatloaf. Better than your moms. Oh yea, beef fest. (all of these recipes can certainly be substituted with turkey.)

I got my brilliant meatloaf idea that would set my meatloaf apart from other meatloafs was from the side of a box of frozen Mrs. T’s Pierogis. This Pierogi genius suggested stuffing meatloaf mix with several frozen ones.

Mixed with all my love, and you’ve got the best damn meatloaf eva!

Ingredients:

1.25 (ish) pounds ground beef (or gross turkey)

½ - 3/4onion chopped

Three quirts (ish) of ketchup

Squirt or two (ish) of bbq sauce

Dashes of hot sauce

Fistful of cheddar cheese

Salt

Pepper

One egg

Bread crumbs til mix firm ish but not dry

3-4 frozen pierogies

Combine all ingredients except pierogies. Mix all ingredients by hand.

Place meatloaf mixture in meatloaf pan around the pierogies.

Cook, covered with tinfoil at about 425 degrees for 40 or more minutes, til done.

I like my burnt, so I cook uncovered for the last ten minutes or so.

Cover with a glaze of mixed bbq sauce, hot sauce and ketchup!

Cooking tip: when using an egg in a recipe, crack the egg  in a separate bowl first. That way, if you get a bad egg, you don’t ruin a whole bowl of something you’ve made.

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Ground Beef

I HATE ground turkey. I LOVE ground beef because it is versatile in many recipes, My advice is to always use fresh fresh beef. Don’t freeze beef. It can get gross if left too long.

I opt for ground beef when preparing tacos, pasta, chili, meatballs, cheeseburger pie, meatloaf (see my amaaaaazing meatloaf recipe below), and Shepherds Pie. Shepherds Pie is a fat girl favorite, and I am a fat girl. A buttery, creamy, meaty mashed potato gravy trough is comfort food to me.

Badass Shepherd's Pie

Ingredients:

1.5 lb ground beef, cooked and fat strained

One jar beef gravy

One half bag of frozen mixed veggies or succotash mix

One box instant mashed potatoes, cooked

One cup Cheddar Cheese or Jack Cheese

Paprika

Cook and drain beef while making one instant mashed potato pouch.

Return meat to stove with frozen mixed veggies.

Add gravy, salt and pepper, crushed red pepper.

Warm through.

Place warmed mix at bottom of oven safe dish.

Mix mashed potatoes with cheese and butter.

Place potato mix on meat mix.

 Sprinkle paprika on top of mashed.

Bake until warmed through and everything is oozy and bubbly.

400 degrees, 15 minutes or so.

Serve with our friend, bread.

e-mail me for more beef recipes.

Rebeccajill0606@yahoo.com

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FUN FOOD FACTS!

IM USING THE “F” WORD!

Did you know???

Fresh apples float because 25 percent of their volume is air.

Each man, woman and child in America eats an average of 46 slices of pizza a year.

The banana plant can grow as high as 20 feet tall. That is as big as a two story house!

Refried beans are only fried once.

Worcestershire sauce is made from dissolved fish.

The Popsicle was invented by an 11 year old who kept it secret for 18 years.

Microwave cooking was discovered accidentally, when a chocolate bar melted in someone's pocket.

Dynamite is made with peanuts.

Coconut water can be used (in emergencies) as a substitute for blood plasma.

The color of a twist tie on bread indicates the day it was baked on.

Carrots used to be purple before the 17^th century.

The world's oldest known recipe is for beer.

 All 13 minerals necessary for human life can be found in alcohol beverages.

I knew food and beer were winners.

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Eggplant

This appetizer makes me think my favorite girlfriends -  Jill, Lauren and Kristen. Whenever I make this I am reminded of our countless dinner parties over the years. This appetizer is relatively inexpensive, makes a large amount, and is big on bold flavors!


Moroccan Zaalouk Recipe - Cooked Eggplant and Tomato Salad

Ingredients:

1 large eggplant - peeled and chopped.
4 large tomatoes - peeled and chopped
1 cup tomato paste
3 clove garlic, minced or pressed
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 tbsp paprika
2 tbsp ground cumin (i love cumin, it's a staple spice)
1 1/2 tsp salt
1/4 cup olive oil
1/4 cup water
lemon wedges

Place all ingredients but lemon in a large pot and mix.
Don't be alarmed by the quantity, it will reduce.
Cover the pot and bring to fast simmer, medium high heat.
Cook, covered for 30 minutes, stirring occasionally until eggplant tender.
Mash cooked eggplant and tomatoes with large spoon and add lemon juice.
Continue cooking - now uncovered to reduce liquids (up to 30 more minutes)
Stir frequently and adjust the heat to keep from burning.
Remove from heat when it has thickened.
Adjust seasoning and add oil as a garnish.


Serve hot or cold.

Serve with crusty bread.

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Dianne’s page

It’s only fitting that my mother dearest gets her own page. Ladies and gentlemen…my mom’s recipe!

Dianne says: "Food is definitely better when shared with family and friends. Experimenting with recipes helps keep the brain sharp and life always fresh and exciting!"


Bay Scallops with Tomato Cilantro Pasta

Ingredients:

2 tbsp olive oil                                                           
2 tbsp lime juice                                                          
1 tbsp drained capers
1 large can drained diced tomatoes
2 large cloves garlic, peeled and chopped
1/4 teaspoon cayenne pepper
1 lb bay scallops, thawed if frozen
1 lb angel hair
salt, black pepper and crushed red pepper to taste
1/4 cup fresh chopped cilantro

Dry scallops and sprinkle with salt and pepper.
Mix wet ingredients and spices in large bowl.

Grill or broil scallops til opaque while cooking pasta.

Add grilled or broiled scallops to tomato mixture.

Pour over spaghetti and sprinkle with fresh parm shaves.

Serve with crunchy, crusty garlicky bread (you will see a theme for this bread).

Thanks mom for sharing one of your mouth watering meals. You are one of my culinary inspirations. Please make me dinner soon so I can take home lots of leftovers as well as raid your pantry and freezer. You do know I raid your kitchen every time I come over, right????!  Xoxoxo.