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Do you know what conditions would need to be present for it to petrify in our lifetime? Nahh, don't worry, that question is rhetorical. Sure, we could turn it to stone in a few weeks, but not in it's natural condition, but why worry about facts. Much like your claim that birth control pills prevent cervical cancer, we all are aware you spout facts that you pulled from the depths of your rectum.
Say, how is the trolling effort going? Need any additional recipes for nuts or fruitcake?
8 tablespoons butter (1 stick)
16 ounces marshmallows (8 1/2 to 9 cups)
5 1/2 cups Rice Krispies
5 1/2 cups Fruit Loops cereal
1 teaspoon vanilla (optional)
Melt the butter and marshmallows together in a large pot, stirring until smooth. Add vanilla if desired.
In a large bowl, combine cereals. Pour marshmallow mixture over and stir until uniformly mixed.
Press mixture into a sheet pan or 15x10 jelly roll pan. A spatula coated with cooking spray works well. Let cool until set, then cut into squares with a sharp knife.
14 ounces sweetened flaked coconut
8 ounces chopped sugar rolled dates
16 ounces pecan pieces
8 ounces candied cherries
8 ounces diced candied pineapple
2 (14 ounce) cans sweetened condensed milk
Place coconut, dates, and pecan pieces in a very large (7 quart or larger) bowl. With your hands break up chunks of dates & coconut, and stir those 3 ingredients together.
Add the cherries, pineapple, and sweetened condensed milk. Stir thoroughly. (I wear non-powdered surgical gloves, and stir it with my hands because the mixture is very stiff.).
Let set at room temperature while you prepare the pans. Spray 2 - 9"x5" loaf pans with Pam. Line the pans with waxed (or parchment) paper. (We cut parchment paper in 4 1/4"x 16 1/4" strips for this. You want the paper to come up past the short sides of the pans after the mixture is packed into the pans.) Now spray the paper (after you've pressed it into the pans) with Pam.
Stir the ingredients well again.Divide the ingredients equally between the 2 loaf pans.
Pack VERY TIGHTLY and smoothly into the pans. (I wet my hands & press, pack down, & smooth top, using both hands. Wetting your hands keeps them from sticking to "batter".).
Place the pans on the middle rack of the oven and bake at 300 degrees F for 1 hour, or until lightly browned. (If the cakes have baked for an hour, or look a little brown around the edges, take them out of the oven & lift edges of paper a little to see if sides look brown enough. If they're brown on sides, but not on top, you may broil the tops for a few minutes-watch carefully.).
Remove cakes from oven and let cool for 10 minutes in the pans.
Gently lift the edges of the paper a couple of times on each side - kind of a rocking motion. (Sometimes I have to run a sharp knife down the edges of the pan.) Turn pans upside down onto a paper-lined cookie sheet. Lift pans from the cakes. Remove paper from bottom of cakes IMMEDIATELY.
Let cool completely. Place in a large container (don't wrap yet) and refrigerate overnight.
Turn cake upside down to slice. After slicing, wrap in waxed (or parchment) paper, then in heavy duty aluminum foil.
May be refrigerated up to 3 months or frozen up to 1 year.
3 tablespoons butter
1 envelope dry golden onion recipe soup mix
1/4 cup sugar
1 teaspoon ground cumin
8 ounces unsalted dry roasted mixed nuts
Blend dry soup mix with sugar and cumin. In a large skillet, melt the butter and stir in the dry soup mixture. Add nuts and cook over medium heat about 5 minutes or until nuts are coated with the mixture and have browned lightly. Spread out on a baking sheet to cool slightly before serving. May be stored in an airtight container for 1 to 2 weeks.
Makes 2 1/2 cups.
2 cups peanut butter
1/2 (6 ounce) can tomato paste
2 (10 ounce) cans diced tomatoes with green chile peppers
4 cups chicken broth
2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves - cubed
1 onion, chopped
1/2 cup fresh mushrooms, sliced
cayenne pepper to taste
Melt peanut butter in a large saucepan over medium heat. Stir in tomato paste, and blend with peanut butter until smooth. Mix in diced tomatoes with green chile peppers and chicken broth. Cook 15 minutes, stirring occasionally.
Heat oil in a medium skillet over medium heat. Saute chicken and onions until chicken is no longer pink and juices run clear.
Mix chicken, onions, and mushrooms into the peanut butter mixture, and continue cooking, stirring occasionally, about 15 minutes. Season with cayenne pepper.