• 1x 14 Oz Sweet and Condensed Milk

• 2x 14 Oz Evaporated Milk

• 2 Eggs (Remove chalaza.)

• ½ Cup Appleton Rum

• Ground Nutmeg

1. Beat 2 eggs in a dish squeeze a little lime. Set aside

2. In large bowl add sweetened condensed milk, evaporated milk, rum and nutmeg.

3. Add egg mixture and a cap full of vanilla extract (½ teaspoon) then blend until creamy. 

4. Pour everything in a sauce pan on medium heat (Stir with whisk until it comes to a boil.) consistency should be that of store bought eggnog. (Not too Thick) 

DO NOT LEAVE SAUCE UNATTENDED.

5. Let mixture cool and then pour it into a glass container then refrigerate.

6. Everyday put a cap full of rum to  your alcohol level and shake well.

Rinse your bird. (Don’t leave the parts in the cavity.)

Wash it with lime or lemon and a little vinegar.

Ingredients:

• 1 clove of garlic (per pound)

• 1 onion sliced in half (inside the turkey - Only do this if you are not stuffing the turkey!)

• 1/4 cup of olive oil

• 2 teaspoons of white vinegar

• 1 teaspoon salt (per pound) 

• 1 teaspoon black pepper (per pound)

• 1 1/2 tablespoons dried oregano

• 1 packet of Goya Sazon (or paprika or turmeric for coloring)

1. In a mortar & pestle, (a little at a time) add the peeled garlic, olive oil, salt, black pepper, oregano and vinegar and crush it making into a liquid paste.

Note: If you don’t have a mortar & pestle you can always use a food processor to mix everything.

2. Slightly melt a stick of butter. (Let it cool if it’s hot.)

3. Rub the turkey all over with the butter. (Under the skin and all areas of the cavity.)

4. Rub the seasoning mixture all over the turkey. (Under the skin and all areas of the cavity.)

5. Put in a aluminum container or turkey tray and cover with aluminum foil for 2-3 days.

On Thanksgiving take the turkey out, let it rest a little and roast/fry to the weight directions of the size/pounds.

Made using a Panasonic SD-YD250 bread maker. YMMV.

• 3 Cups Bread Flour

• 1 ½ Tsp Salt

• 1 ½ Tbsp Dry Milk

• 1 ½ Tbsp Butter

• 1 ½ Tbsp Sugar

• 1 ¼ Cup Water

• 1 Tsp Dry Yeast

• ½-1 Cup Diced/Minced Scotch Bonnet Peppers, seeds and all! (More or less to taste.)

• ½-1 Cup Shredded Sharp Cheddar Cheese (More or less to taste.)

Add all dry ingredients to bread machine container, then add the wet ingredients and stir until slightly mixed with a fork. Scrap any excess dough from fork when removing.

Set the bread machine for “Basic” bread, size “M” (Medium),  crust “L” (Light) and press the “Start” button.  After the cycle is done (mine takes 4 hours), remove from pan and cool on wire rack.

Slice and enjoy (I prefer it toasted with butter!)

• 16 oz Cream Cheese Softened

• 8 oz Cool Whip

• 1 cup Powdered Sugar

• 2 teaspoons Vanilla Extract 

• 1 21 oz Can of Blueberry Pie Filling

Mix Softened Cream Cheese, Cool Whip, Powdered Sugar, and Lemon Juice until smooth. (Personal preference, a hand mixer makes it the smoothest)

Spread on the graham cracker crust leaving about a quarter of an inch before the top of the pie crust.

Chill in the fridge for 10 minutes.

Spread the blueberry pie filling over the cheesecake layer until it fills up the remainder of the top to the pie crust.

Chill for at least 4 hours.

• 2 ½ cups dried sorrel

• 3 oz fresh ginger, grated

• 5 pimento berries (Optional)

• 10 cups boiling water

• 2 cups sugar

• 1 cup red wine

• ¾ cup white rum

1. Place sorrel, ginger and pimento berries in a large pot or mixing bowl.

2. Pour boiling water over the ingredients; stir and place in fridge overnight to steep.

3. Using a large strainer, pour the steeped liquid into another container; use a spoon to squeeze more liquid out of the sorrel.

4. Add sugar and rum to sorrel and stir until sugar has dissolved.

Enjoy over ice.

• ½ c Powdered sugar

• 20z butter

• 1-2tbsp rum 

Mix thoroughly.

The one (1) lb mixture given below will yield you 1-2 cakes depending on the size of the cake tin.

• 1 lb Raisins

• 1 lb Prunes (seedless)

• 2 quarts Red Label Wine and 1 flask White Rum- to your taste

(Cover and soak the fruits in red label wine and rum for 2-3 weeks.)

(Prior to using, blend fruits in a fruit processor to desired texture)

• 1lb Butter (1/2 anchor and 1/2 regular butter)

• 1 lb Brown Sugar

• 1/2 dozen Eggs

• Juice and grated rind of 1 Lime or Lemon

• 1 lb Flour

• 1/2 Tbsp Baking Powder

• 1/2 bottle Grace Browning

• 1/2 bottle Guava Jam

1 tsp - 1 tbsp or to taste of the following Spices:

• Vanilla

• Almond Extract

• Rose Water

• Mixed spice

• Nutmeg

• Cinnamon

1. Cream butter & sugar until fluffy

2. Remove chalaza from eggs and add one at a time, beating well after each addition

3. Add lime juice and rind

4. Sift in flour, mixing thoroughly, add baking powder in the last batch

5. Blend Jam with a little red wine and add to mixture (alternate with flour)

6. Add Browning...amount depends on desired cake color

7. Add spices to taste

8. Add fruits, mixing in thoroughly

9. Pour into prepared tins (greased and floured)

10. Bake at 350 for first 30-45 mins then lower temp to 300 for the final 15-20 mins

• Ensure a container of water is added to the oven.

• Optional: After the cakes cool, mix some red label wine* and rum and pour over cakes.

(To preserve and add moisture.)

• 1 lb ground turkey

• Black Pepper

• Pinch of Himalayan Salt

• Sazon Cilantro y Achote

• Lawry's Garlic Powder with Parsley Seasoning

• Thyme Flakes

• Red Pepper Flakes

Season turkey with seasonings and then brown the turkey with a tablespoon of olive oil and taste for flavoring. (Set aside.)

Separately saute the following with olive oil:

• Celery (4 stalks half inch pieces)

• 1 big or two small onions (Chopped.)

• Fresh garlic minced.

• 16oz Goya Red Kidney Bean in Sauce

• 16oz Goya Black Beans

• Marie Sharp Pepper (Regular or Hot. Make sure it's the red kind.)

1. In the same pan you sauted the veggies add the ground turkey as well as both cans of beans. (Don't drain. Use liquid from both cans.) Be sure to smash some of the beans to thicken the chili.

2. Optional: Add sliced tomatoes. (One large or two small ones.)

3. Add a couple shakes (Sharon said 6.) of the Marie sharp pepper into the pot.

4. Make sure you taste that mamajama!

5. Simmer for 2 1/2 hours check for consistency. If it starts to thicken add water if needed.

• 6 - Roma (plum) or Campari tomatoes, diced (to the size of a quarter cut in fours)

• 1/2 - Medium white onion (to half the size of the diced tomatoes)

• 3-5 Tablespoons - Fresh, chopped cilantro

• 1/2 - 1 Serrano pepper, finely chopped (if you want heat, keep membranes and seeds)

• 1/2 - Fresh liime, squeezed (keep juice, discard lime half)

• 1 - Clove of garlic (minced to as small as you can make it)

• 1 Teaspoon - Garlic power

• 1/2 Teaspoon - Cumin

• 1 Teaspoon - Fresh ground pepper

1. Put the tomatoes in a fine mesh strainer or colander.  Sprinkle with 1/2-1 Tablespoon of salt, mix, then put strainer over a pot to drain for 30-45 minutes, stirring after 20 minutes.

2. Put the onion in a bowl and cover with warm water for 20 minutes, then drain and cover with cold water for another 20 minutes.

3. Shake tomatoes in strainer to finished draining excess tomato liquid.

4. Drain the onions.

5. Mix all ingredients in a bowl and either serve immediately, or preferably cover and put in refrigerator for 3 hours to overnight. Can be kept in sealed container up to 3 days.

Dry Ingredients:

• 1 cup all-purpose flour

• 1 cup yellow corn meal

• 1 teaspoon salt

• 1 tablespoon sugar

• 1/2 teaspoon baking soda

• 2 teaspoons baking powder

• 1/2 cup minced jalapeno peppers (Seeds/Membranes removed)

Wet Ingredients:

• 1/2 cup (1 stick) butter, melted

• 2 large Eggs or 3 medium Eggs

• 1 cup buttermilk

• 1 small can (8 oz.) creamed corn

• 1 tablespoon canola oil (To grease pan or skillet.)

1. Preheat oven to 375 degrees.

2. In one bowl add all dry ingredients and mix with a fork.

3. In another bowl, beat eggs, add melted butter, and add rest of wet ingredients. Stir/Mix well.

4. Combine wet and dry bowls and mix with spatula until combined.  Pour into 8" x 8" pan or cast iron skillet and smooth so it's even.

OPTIONAL: Allow batter to sit in pan for 30 minutes, helps to make the top "somewhat" even.

5. Bake in oven for 30-35 minutes until golden brown and inserted tooth pick comes out not wet.

TIP: Cover with foil for the 1st 10 minutes, then remove for remaining time, OR, if the top gets brown before the corn bread is done, cover with foil for the remaining time.

SPICE ADJUSTMENT: You can chop jalapenos without removing seeds and membranes for spicier corn bread or you can also increase the amount up to 1 cup or use a hotter pepper, up to you!

"Cause virtually is the only way you're gonna get a plate".

Wash your chicken and add a little bit of apple cider vinegar and lemon to the water. Let it sit in the water for a little while (The acid in the vinegar and lemon will breakdown and tenderize the meat a little) Remove skin from your chicken if you role that way. Drain the water from the chicken and add the following seasonings.

Season your chicken with the following seasonings:

• Cumin

• Old Bay

• Garlic Powder

• Lawry’s Seasoning Salt

• Turmeric

• White pepper

• Adobo seasoning

• Sea salt

Zest a piece of fresh ginger (size of your thumb). Add a handful of fresh thyme (remove as many stems a you can but you do not have to remove all) and add them to the chicken.

Wash (3) green onions (scallions) cut off the tips on both sides of each and give it a rough chop. Smash open (6) cloves of garlic and mince them. Add this to the chicken.

If you want the heat (pepper) at this time chop up ½ of 1 scotch bonnet pepper (leave seeds in if you like it hot)

NOTE: If you have a chopper you can make your life a lot easier by chopping the ingredients above in a chopper instead of individually chopping each one.

Put chicken in gallon freezer Zip Lock bags to marinate the chicken in the seasonings overnight.

NOTE: The longer you marinate the chicken the better the flavor.

On the day that you are going to cook the chicken:

1. Place (4) leaves of fresh culantro and a handful of fresh cilantro in water to wash it to remove any debris.

2. Chop up the fresh culantro, and a handful of fresh cilantro.

3. Chop up a medium yellow onion.

4. Chop up 1 clove of garlic leave 1 clove of garlic out whole to flavor your oil.

5. In a large pot pour vegetable oil in the pot. Cut a slice into the whole garlic clove and place it in the pot of oil. Let the garlic cook in the oil (you will know when it is cooking because the oil will be bubbling around the garlic.

6. Place a (2) table spoon of curry powder (I use Chief’s Brand) into the pot of oil and spread it around the pot in the oil to make sure it doesn’t clump and that it cooks evenly.

7. Remove the clove of garlic and add the culantro, cilantro, onion, garlic mixture you prepared earlier.

8. Let that cook in the pot for around three minutes. (Your house should be smelling really good right now)

9. Add a little oil now if you need to.

10. Take the bags of chicken and add them to the pot. (Make sure your pot can hold all of the chicken you are adding.

11. Make sure you stir the pot to cover the chicken pieces with the curry mixture and cover your pot.

12. (The chicken will spring its own juices) let it cook for about 20 minutes.

13. In the meantime, get your favorite German beer out and get a bottle for yourself as you bask in your excellence. Make sure you save a bottle for your pot.

14. Peel several potatoes and cut them up and place them in water. You will add to your pot later.

15. After the 20 minutes, add your beer to the pot stirring the pot of chicken to make sure all that goodness gets everywhere. Cover the pot. You should have a lot of juices including the beer in your pot now.

16. Cook for 10 minutes and add 1 can of coconut milk. This time stir the pot and do not cover the pot again.

17. Add the cut-up potatoes to the pot stir it and let it cook for about another 15- 20 minutes or until the potatoes are soft. The gravy should be getting a little thick 15 minute in and you will know when the chicken is almost done.

• Roasted peanuts

• Pretzel (sticks)

• Rice Squares

• Wheat Squares

• Cheese Nips

• 6 tablespoons butter or margarine

• 2 tablespoons Worcestershire sauce

• 1 1/2 teaspoons seasoned salt

• 3/4 teaspoon garlic powder

• 1/2 teaspoon onion powder

1. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. 

2. Stir in seasonings. 

3. Pour over cereal mixture; stir until evenly coated.

4. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. 

5. Spread on paper towels to cool. 

6. Store in airtight container.

• 1 lb. Cheddar cheese, shredded

• 2 (4 oz.) cans diced green chilies

• 1 lb. Monterey Jack cheese, shredded

• 4 egg whites

• 4 egg yolks

• 2/3 c. evaporated milk (undiluted)

• 1 tbsp. flour

• 1/2 tsp. salt

• 1/8 tsp. pepper

• 2 med. tomatoes, sliced 

1. Preheat oven to 325 degrees. 

2. Combine cheeses and chilies in a large bowl, pour mixture into a buttered 9 x 13 inch casserole. 

3. Beat egg whites until stiff peaks form. In a separate bowl, beat egg yolks, add milk, flour, salt and pepper.

4. Mix well. 

5. Fold egg whites into yolk mixture, pour over cheeses. 

6. Gently fold the egg mixture through the cheeses with a dinner fork. 

7. Bake 30 minutes, remove from oven. 

8. Arrange sliced tomatoes around edges. 

9. Bake for 30 minutes more.

Uses 2-9" cake pans, greased and floured and/or with a round, greased parchment disc covering the entire bottom of both pans.

CAKE:

• 3 cups - Shredded carrots

• 2 1/2 cups - All-purpose flour

• 2 Teaspoons - Cinnamon

• 1/4 Teaspoon - Allspice

• 1/4 Teaspoon - Cloves (optional)

• 1/2 Teaspoon - Nutmeg

• 1/2 Teaspoon - Cardamon (optional)

• 1/2 Cup - Crushed/Pureed pineapple

• 1/2 Cup - Apple sauce

• 3/4 Cup - White granulated sugar

• 1 Cup - Brown sugar

• 2 Teaspoons - Vanilla extract

• 4 Eggs

• 3/4 Cup - Vegetable oil

• 2 Teaspoons - Baking powder

• 2 Teaspoons - Baking soda

• 1/2 Teaspoon - Salt

ICING/FILLING:

• 1 Cup - Butter, softened / room temperature

• 2 Cups - Cream Cheese

• 1 1/2 Teaspoons - Vanilla extract

• 3 Cups - Powdered sugar

1. Mix all "dry" ingredients (including carrots) in a large bowl.

2. Beat eggs and mix all wet ingredients (except oil).

3. Mix oil into wet ingredients.

4. Mix "wet" ingredients into the "dry" ingredients and mix well.

5. Pour evenly into the 2-9" cake pans and bake at 350 degrees for 20-25 minutes.

6. Remove from oven and allow to cool for 15 minutes, then remove from pan and place on wire racks to cool completely.

7. During cake cooking, mix all icing ingredients and beat until fluffy. NOTE: Beat the powdered sugar in, about 1/4-1/2 cup at a time, and fold in before beating.

8. Cut each cake in half horizontally and then assemble the cake, starting with a bottom, then filling, then another layer, then icing, and continue until all 4 layers are assembled and the cake is covered with icing.

9. Refrigerate and can be kept refrigerated 3-4 days.

• 1 1/2 Pounds - Tomatillos, peeled and washed

• 4 - Serrano peppers (or 2 large Jalapenos)

• 1 - Poblano pepper, small

• 1 - Medium white onion, sliced into 1/2" thick slices (Need 1/2 - 2/3 cup total)

• 2-4 - Cloves of garlic, peeled

• 1/2 Cup - Cilantro, chopped

• 2 Tbsp - 1/4 Cup - Fresh squeezed lime juice

• 1/2 - 1 1/2 Teaspoons - Salt

• 1 Teaspoon - Fresh ground pepper

1. Grill, roast, or broil the tomatillos, onion, peppers, and garlic.

2. Put all ingredients in a blender and blend until smooth but still lumpy. (or the consistency you prefer!)

3. Refrigerate for at least 1 hour.

Flan:

• 5 Eggs

• 1 Can of Condensed Milk

• 1 8oz Cream Cheese

• 1/2 Can of Evaporated Milk

• 1 Tablespoon of Vanilla

• Sugar to Taste (Usually 1/2 to 1 Cup) (Actually taste it. Glory hasn't died... Yet.)

Caramel:

• 1 & 1/2 Cups of Sugar in a pan

• Melt until liquid and it turns a caramel color (Leave unattended if you want.*)

• Coat a cake pan in the caramel

Cake:

• Make your own cake from scratch. No exceptions. (Or buy cake mix. I guess.)

1. In your cake pan, pour your flan and cake mix. (The order doesn't matter. It will always separate. That's why it's called the POSSIBLE CAKE. Cause anything is possible if you believe. Just like your cake does.)

2. Do a Double Boiler that covers at least half of your cake pan. Cover with aluminum foil.

3. Bake at 350 for 45 minutes to an hour. Uncover and with a knife test a small area to see if the cake is ready. If still not ready, leave for 5-minute intervals until ready.

*NOTE: Glory originally said to not leave the caramel unattended but don't let her tell you what to do. Burn that house down.

• 1 14-16 oz. Bag of Mini Marshmallows

• 6 Tbsp Butter

• 1 Teaspoon Vanilla Extract

• 5-6 Cups Rice Krispie Cereal

• 14oz Caramels

• 1 14 oz Can of Sweetened Condensed Milk

• 2 Cups Chocolate chips

1. Grease a 9 X13 inch pan and set aside.

2. In a large microwave proof bowl (or in a large pot on the stove) melt marshmallows and butter together and stir until smooth. Add vanilla extract and stir again.

3. Add in Rice Krispie Cereal and gently fold until combined. Add as much or as little as you want depending on if you like your treats chewier or more crispy.

4. Dump into prepared pan and use a buttered spatula (or hand) to press the treats down flat. 

5. In a small sauce pan, melt caramels, sweetened condensed milk and butter together over medium heat. Stir occasionally and until smooth.

6.  Pour over rice krispies and let set, about 10 minutes or you can pop in the fridge to speed up the process.

7. Melt chocolate over the stove or in a microwave (you can add a little butter or oil if you want it the be thinner) and then pour over caramel layer and use a spatula to spread out.

8. Let set and cut with a warm knife.

"See what you've been missing."

• 1 & 1/3 Cups of Milk

• 1 Package of Instant Vanilla Pudding Mix

• 1 Can of Sweetened Condensed Milk (14 oz)

• 3 Cups of Heavy Whipping Cream

• 1 Teaspoon of Vanilla Extract

• 1 to 2 Boxes of Nilla Vanilla Wafer Cookies (12 oz)

• 4 Bananas (Sliced evenly. Thickness depends on you.)

• 2 Teaspoons of Sugar

1. In a large bowl, combine milk, vanilla pudding mix and sweetened condensed milk. Whisk thoroughly, breaking up any lumps, and refrigerate for at least 15 minutes, or until set. (The longer the better)

2. In another large bowl, combine heavy whipping cream and vanilla. With a hand mixer, beat the mixture until stiff peaks form and it makes whipped cream. (this takes about 2-3 minutes) Set aside half of the mixture for topping the dish. Fold remaining half into the pudding mixture. (Don’t over stir, just fold it in until it looks yellow and creamy)

3. Cover the bottom of a 3-quart semi deep dish with vanilla wafers. Top with one-third of the pudding mixture. Cover with another layer of the wafer cookies—you may want to also stand some cookies up vertically on the side, so you see the full circle along the edge of the dish if its glass. Top with an even layer of banana slices. Continue layering the pudding, wafer cookies and banana slices until you reach the top, ending with a final layer of banana pudding.

4. Sweeten the remaining whipped cream by adding the 2 teaspoons of sugar to the other half of the whipped cream, stirring to combine it all.

5. Dollop the whipped cream on top of the banana pudding, then break up by crushing some Nilla cookies by hand in a bowl and sprinkle the crumbled wafer cookies on top.

6. Refrigerate for at least 3 hours, or overnight.

"It warms your heart" while Richard cools his leg.

• 2 Pounds turkey sausage

• 12 Eggs

• 1 Cup sour cream (Light or Regular)

• 1/4 Cup milk

• Salt and pepper

• 1/2 Cup finely chopped white onion

• 1 Cup shredded hash browns

• 1/2 Green bell pepper (Diced)

• 1/2 Red Bell Pepper (Diced)

• 2 Cups shredded cheddar cheese

1. Preheat oven to 350 degrees.  Spray a 9x13 pan with cooking spray.

2. Beat the eggs, sour cream, and milk in a bowl for 3-4 minutes on medium-high to make the liquid "fluffy". Then add the cheese, salt, and pepper. 

3. Cook the shredded hashbrowns. (Idea is to get them cooked and dried out. Some pieces were golden brown, some still white.)

4. Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease and add the sausage to the bowl with the egg mixture.

5. Add the bell peppers and onions to the same skillet the sausage was cooked in and saute for 2-3 minutes. Add to the bowl with the eggs and stir everything to combine.

6. Pour mixture into greased 9x13" pan and bake for 35-50 minutes or until the edges are set and the center is just barely jiggly.

Note: To do Devin style, toss out anything red or green.

Leftover egg casserole can be stored in the fridge and enjoyed within 3-4 days. Leftovers are delicious reheated in the microwave.

"I don't know where you're going, but this cake is gonna get you started."

"Some say Devin is still processing through his piece."

"Sharon's exploit to get Devin to eat veggies. Still hasn't been patched yet."

3 Cups all-Purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 teaspoons ground cinnamon

3 eggs

1 cup vegetable oil

2 ¼ cups white sugar

1 tablespoon vanilla extract

2 cups grated zucchini

1 cup chopped walnuts (optional)

Prep 20min cook 60 min

1. Grease and flour 2 8x4 inch pans. Preheat oven to 325 degrees

2. Sift flour, salt, baking powder, baking soda, and cinnamon together in a bowl

3. Blend eggs, oil, vanilla, and sugar together in a separate large bowl.  Add sifted ingredients to the blended creamed mixture and blend well.  Stir in zucchini until well combined

Pour batter into prepared pans

4. Bake for 40 to 60 minutes, or until tester comes out clean cool in pan for 20 minutes remove bread from pan and completely cool.