So, it did not take 5 days for my cookbook to appear on Amazon. Here is the link:
Hope you enjoy it!! Thank you to everyone that help; can’t wait to start the next book.
My book is now available for sale. So Excited!!
You can order through www.createspace.com now or on Amazon in 5 business days. You can message me if you wish for me to order one and get it to you.
Thank you everyone for all your support through this process.
Preheat oven to 400 degrees. Set rack in the center of the oven. Prepare the topping by placing all of the topping ingredients into a food processor. Pulse or mix until the mixture is crumbled to the size of small peas; do not over process. Set aside. Pour the rhubarb directly into a large, shallow baking dish and sprinkle with 1/2 cup plus 2 tablespoons sugar and 3 tablespoons of flour to coat evenly. Spread crisp topping over entire surface. Bake until fruit is bubbly and the top is golden brown, approximately 30 to 40 minutes. Serve warm or room temperature, plain or a la mode.
So excited to announce my new cookbook is at the publishers and will be available toward the end of the month! Hope you enjoy it as much as I did putting it together. This has been a dream of mine for a long time and so glad I am able to follow my dreams!
Here is a picture of the cover. The cake on the front is my Mom’s Orange Cake and was made by my sister, Marcia Layne.
The correct way is to store these items is in a paper bag with holes punched in the bag.
What you would need:
This punched paper bag method should extend the life of onions, garlic, and shallots in most situations. However, their specific life may vary depending on the temperature, humidity, and light conditions where the bags are stored. Do not store potatoes in the same area as they give off gases that will accelerate spoilage of each other.
These will last the longest in a dark, cool (but not cold), dry storage area. I’ve successfully kept them in my 65-70ish degree kitchen drawer for up to 3 months. A cool, dark basement is a good choice or a cellar, if you happen to have one. Onions should not be stored for an extended time in the refrigerator because the cold temperature will soften their texture; plus, onions will impart their flavor on surrounding produce.
No plastic bags: Don’t ever store onions in plastic bags. That will accelerate sprouting and spoilage because of the lack of air circulation.
According to the History Channel: Cinco de Mayo—or the fifth of May—is a holiday that celebrates the date of the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). A relatively minor holiday in Mexico, in the United States Cinco de Mayo has evolved into a commemoration of Mexican culture and heritage, particularly in areas with large Mexican-American populations.
According to Time Magazine: For many Americans, Cinco de Mayo means enjoying Mexican food and probably a few margaritas. But Cinco de Mayo, which means May 5 in Spanish, is probably one of the most misunderstood Mexican holidays. Contrary to popular belief, Cinco de Mayo is not Mexico’s independence day. Mexican independence is celebrated Sept.16. Cinco de Mayo commemorates the Mexican army’s unlikely victory over the French forces of Napoleon III on May 5, 1862, at the Battle of Puebla. Mexico had trouble paying back war debts to European countries, and France had come to Mexico to collect that debt. Today, Cinco de Mayo has become more of an American holiday than a Mexican one. But most non-Mexican Americans have “no idea” about the day’s history, said Carlos Tortolero, president of the National Museum of Mexican Art in Chicago.
Crust: 1 cup finely crushed pretzels, 1/4 cup white sugar, 1/3 cup margarine, melted
1 (14 ounce) can sweetened condensed milk
1/3 cup frozen limeade concentrate, thawed
2 tablespoons tequila, use a good tequila…better flavor
1 tablespoon orange liqueur
3 drops green food coloring, or as needed (optional)
1 cup heavy whipping cream
1 lime, sliced (optional)
This is one of my favorite grits recipes:
Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.
Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.
Heat over to 400 degrees. Line a large rimmed baking sheet with foil and coat with cooking spray. In a large bowl, combine all ingredients except the cheddar cheese and parsley. Mix well and divide into 12 pieces. Wrap piece around a cheese cube and place on pan. Bake 16 – 18 minutes or until browned and cooked through. Place on serving tray and sprinkle with parsley. Better served warm.
This recipe is from my brother-in-law, Rick:
1 cup finely shredded cheddar cheese
3 tbsp. salsa
1/2 tsp. chili powder
2 green onions, thinly sliced
2 tbsp. mayonnaise
10 hot dogs
In a bowl, combine all ingredients except dogs and buns. Cut a 1/2″ deep lengthwise slit in each hot dog. Spoon 2 tablespoons of mixture into each hot dog. Broil in oven for 2 to 3 minutes or until cheese is melted. Serve on buns.