Check out the travel channel!

Ingredients / Directions
1 2/3 cup(s)s cinnamon red hot candies
2 tablespoons water
12 apples Insert craft sticks into apples. Line a baking sheet with waxed paper.
In a heavy-bottomed saucepan over medium-high heat
pour candies and water. Occasionally brushing down sides of pan with a heat-resistant pastry brush
heat candy to 300 to 310 degrees F (149 to 154 degrees C)
or until a small amount of syrup dropped into cold water forms hard
brittle threads. Remove from heat and let cool slightly.
Dip apples in hot liquid and place on waxed paper to harden.

Just do it!

Ingredients / Directions
1 pound carrots
cut into 2 inch pieces
2 tablespoons butter
diced
1/4 cup(s) packed brown sugar
1 pinch salt
1 pinch ground black pepper Place carrots in a pot of salted water. Bring water to a boil
reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!
Drain the carrots
reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter
brown sugar
salt and pepper. Cook for about 3 to 5 minutes
until sugar is bubbly. Serve hot!

Simply good!

Ingredients / Directions
4 pounds sweet potatoes
quartered
1 1/4 cup(s)s margarine
1 1/4 cup(s)s brown sugar
3 cup(s)s miniature marshmallows
divided
ground cinnamon to taste
ground nutmeg to taste Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13 inch baking dish.
Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone
about 15 minutes. Drain
cool and peel.
In a large saucepan over medium heat
combine margarine
brown sugar
2 cup(s)s marshmallows
cinnamon and nutmeg. Cook
stirring occasionally
until marshmallows are melted.
Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes
and break the others into bite-sized chunks. Transfer to prepared dish.
Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows. Return to oven and bake until marshmallows are golden brown.

Wow!

Ingredients / Directions
1/2 medium head cabbage
chopped
2 carrots
shredded
1 green onion
chopped
1/2 cup(s) mayonnaise
salt and pepper to taste In a large bowl
combine the cabbage
carrots
green onion and mayonnaise. Salt and pepper to taste
toss and serve.

You got to try this!

Ingredients / Directions
6 eggs
2 tablespoons mayonnaise
1 teaspoon prepared Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water
cool and peel.
Slice eggs in half lengthwise. Remove yolks and place in a medium bowl. Set aside egg whites. Mashing with a fork
mix mayonnaise
Dijon-style mustard
salt and black pepper with the egg yolks.
Fill the hollowed egg white halves with the yolk mixture. Sprinkle with cayenne pepper
adjusting the amount to taste. Cover and chill in the refrigerator until serving.

Outstanding!

Ingredients / Directions
6 ears corn
husked and cleaned
1/2 cup(s) butter
softened
6 tablespoons Cajun seasoning Peel back husks form the corn
remove strings and leave just a few layers of husk on the corn.
Spread butter or margarine over each ear of corn. Sprinkle Cajun seasoning lightly over each ear
or to taste. Fold corn husks back over the corn. Wrap in foil.
Place on grill for 25 minutes
turning occasionally. Unwrap foil
peel back husks and enjoy.

the best!

Ingredients / Directions
1/4 cup(s) all-purpose flour
1 tablespoon paprika
1 teaspoon ground sage
1 teaspoon Creole seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
4 (1/2 inch thick) boneless pork chops
2 teaspoons olive oil Place flour
paprika
sage
Creole seasoning
cayenne pepper
black pepper
and garlic powder in a large
resealable plastic bag. Place pork chops in the bag
seal
and shake to coat chops.
In a large skillet
heat oil over high heat for about 1 minute. Arrange chops in pan
and reduce heat to medium. Cook until pork chops are dark brown
about 6 to 8 minutes per side.

It’s ok!

Ingredients / Directions
1 (6 ounce) package spaghetti
1/2 cup(s) butter
2 tablespoons minced garlic
1 cup(s) grated Romano cheese Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Immediately place pasta in a large bowl and mix in butter
garlic and cheese. After butter has completely melted
serve.

It’s alright!

Ingredients / Directions
8 ounces calves liver
sliced
1 tablespoon olive oil
6 sprigs fresh lemon thyme
chopped
salt and pepper to taste Rinse liver and pat dry. Heat oil in a large non-stick skillet over medium heat. Place the fresh thyme in a layer on the bottom of the pan
then lay the liver on top. Cook on medium heat for about 4 to 5 minutes on each side. Calves” liver may be eaten slightly pink
but be careful not to overcook it. Season with salt and pepper after cooking.

All good!

Ingredients / Directions
3 pounds ground beef
3 onions
chopped
10 cloves garlic
minced
3 (15 ounce) cans pork and beans
3 (15 ounce) cans kidney beans
1 (14.5 ounce) can stewed tomatoes
3 tablespoons chili powder
1 (12 fluid ounce) can or bottle beer
salt and pepper to taste
3 cup(s)s uncooked rice In a large pot over medium high heat
saute the ground beef for 5 minutes. Add the onions and garlic and saute for 5 to 10 more minutes.
Add the pork and beans
kidney beans
tomatoes
chili powder
beer and season with salt and pepper to taste. Stir thoroughly and reduce heat to medium low.
Cover and simmer for 1 to 1 1/2 hour(s)
stirring occasionally.
Cook the rice according to package directions. Serve the chili over the rice.