Sunday, April 22, 2012
This post has nothing to do with cooking but, has everything to do with life. I attended a funeral today of an ordinary salt of the earth man. The kind of man who changed a room as soon as he entered. The people that he touched and the lifes he affected blew me away. Of course I thought he was a great guy and I knew he was special. However, I had no idea of the magnitude of his life and all the people he had touched. As I listened to the speakers, preachers, and musicians I began to think about, "The Dash". On a tombstone their is a dash between the year you are born and the year you pass away. The people you meet, the books you read, the things you learn, and the lifes you touch make up that dash. As I witnessed the sorrow and celebration of his life I began to wonder what people would say about my life. Am I worthy of praise and accolades? One thing is for certain! I will do better, be better, and pattern my life so the people that fill my dash will think of me in a kind and revering way. I will be Mr. Dash! RItP Mr. Sloan and Thank You for Lighting Up Our World
Saturday, March 31, 2012
Wednesday, January 11, 2012
The Super Bowl is coming up and so are the decisions about what to take. I have been making this dip for several years and its always a big hit.
Buffalo Chicken Dip
2 Boneless skinless chicken breast
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing or Bleu Cheese
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 1/2 cups Shredded Cheddar Cheese
Bunch of Celery
Buffalo Chicken Dip
Boil the Chicken in a saucepan in water with Garlic Powder, Onion Powder, and Salt. Cool to touch and shred like Barbecue.
Mix the cream cheese and ranch in saucepan melting the cheese. Careful not to scorch.
Mix Chicken and Franks Red Hot in Saucepan.
Now take a Pyrex dish and layer chciken and sauce mixture, then ranch and cream cheese mixture, top with Cheddar Cheese and Bake at 350 degrees until cheese is bubbly (45 minutes to an hour)
Slice Small Pieces of Celery like for Soup and Put on Top.
Serve with Frito's Scoops, Celery Sticks, and Ice Cold Beer!!!
Thursday, September 22, 2011
Tuesday, August 9, 2011
Sunday, July 10, 2011
Have you ever eaten Ribs and had trouble biting through the paper like membrane underneath the bones? It is not good and it makes that succulent meat less special. The membrane can easily be removed and it is necessary for good quality ribs. Take a butter knife and slide the blade between the bone and the membrane and remove the membrane. It will peel off and you can pull it away from the bones. This makes the meat cook evenly and make thats paper like film gone when the ribs are ready to eat. After removing the membrane rub them with spices and put them on the grill.