Mai Tai

 One drink:

6 oz         pineapple juice

1 oz        white rum

1/4 oz    apricot brandy

1/4 oz    amaretto

1/4 oz    lime juice

1/4 oz    dark rum

Fill a glass with ice cubes.  Pour all ingredients, except for dark rum, into the glass.  Add dark rum and stir to mix.

Batch:

1 can (48 oz)    pineapple juice

8 oz                  white rum

2 oz                   apricot brandy

2 oz                   amaretto

2 oz                    lime juice

                        dark rum 

Mix all ingredients, except for dark rum, in a large pitcher. 

To serve: fill glass with ice cubes.  Pour in mixed ingredients.  Add 1/4 oz dark rum.  Stir to mix. 

Sex in a Pan

Base:
1 pkg chopped pecans
1 cup flour
1/2 cup butter
Press into a 9x13" pan.  Bake at 350F oven for 15-20 minutes.

1st Layer:
1 8oz pkg cream cheese
1 cup icing sugar

2nd Layer:
1/2 tub Cool Whip

3rd Layer:
1 tsp vanilla
1 pkg chocolate instant pudding
3 cups milk

4th Layer:
1/2 tub Cool Whip

5th Layer:
grated chocolate on top

Pork Souvlaki

lemon juice
1/4 cup olive oil
1/4 cup soy sauce
1 tsp oregano
3 cloves garlic, minced
pork, cubed
2 onions, cut into 1 inch pieces
2 bell peppers, cut into 1 inch pieces
skewers

Soak skewers.
Mix ingredients, stir and coat.  Cover and refridgerate 2-3 hours.
Preheat grill to medium-high heat. 
Thread pork, peppers and onions on skewers.
Lightly oil grill. Cook 10-15 minutes, turning skewers frequently.

Alternative to grilling:
Cook in deep saute pan (lidded for first 3/4 time).  Remove lid and increase heat to boil sauce.

Spicy chicken enchiladas tex mex style

From: TC Mays (via Facebook)

No stick cooking spray
2 cans (10 oz each) red enchilada sauce, divided
2 cups shredded rotisserie chicken
1 can (10 oz each) ro*tel original diced tomatoes and green chilies, well drained
1-1/2 cups shredded Monterey Jack cheese, divided
1/4 cup finely chopped yellow onion
12 corn tortillas (6 inch), warmed
Sour cream and chopped cilantro, optional

Preheat oven to 350.
Spray 13x9 inch glass baking dish with cooking spray.
Spread 3/4 cup sauce over bottom of baking dish; set aside.

Combine chicken, 3/4 cup sauce, drained tomatoes, 3/4 cup cheese and onion in medium bowl.

Top each tortilla with 1/4 cup chicken mixture.
Roll up and place seam side down in baking dish.
Spoon remaining tomato sauce over top of enchiladas.
Sprinkle with remaining 3/4 cup cheese.

Cover dish with aluminum foil; bake 25 minutes or until enchiladas are hot and cheese melts.
Remove foil. Bake 5 minutes more.

Serve with sour cream and chopped cilantro, if desired.

Slow Cooker Spare Ribs

Ingredients:
1 (10.75 oz) can condensed tomato soup
1 onion, chopped
3 cloves garlic, minced
1 tbsp brown sugar
1 tbsp Worcestershire sauce
2 tbsp soy sauce
2 lbs pork spareribs
1 tsp cornstarch (optional)
1/4 c. cold water (optional)

1. Place ribs in a large stock pot and cover with water. Bring to a boil, and cook for 15 minutes.

2. In a mixing bowl, mix together soup, onion, brown sugar, Worcestershire sauce and soy sauce. Remove ribs from water, and transfer to a slow cooker. Pour sauce over ribs.

3. Cover, and cook on Low for 6 to 8 hours, or until ribs are tender.

4. If sauce is too thin when cooking time is done, drain sauce from ribs, and pour into a sauce pan. Combine 1 teaspoon cornstarch with a small amount of cold water, stir into sauce, and bring sauce to boil. Cook until sauce has reached desired thickness.

NOTE: Sauce works well for Pulled Pork sandwiches.
Instead of ribs, place pork butt or shoulder in slow cooker and cover with sauce. Cook for 6 to 8 hours or until pork is tender. Remove pork from slow cooker and place on cutting board. Using 2 forks, pull pork apart and return torn pork to slow cooker. Stir to mix pork into sauce.

Caribbean Chicken

adapted from "Trinidadian Chicken Stew"

1/4 c. vegetable oil
2 tbsp dark brown sugar
chicken (mixture of thighs and breasts)*
1 tbsp ginger (either freshly grated or bottled)
1 tsp salt (original recipe called for kosher salt)
1/2 tsp freshly ground black pepper
4 whole peeled canned tomatoes
2 tbsp thyme (original recipe called for chopped fresh thyme leaves)
parsley (original recipe called for 1/4 cup chopped fresh flat-leaf parsley)
4 carrots, peeled and cut into 2 inch pieces
4 medium potatoes, peeled and cut into 2 inch pieces
1/2 cup liquid from canned tomatoes
1 cup water (original recipe called for 1 1/2 cups water with no tomato liquid)

In a Dutch oven, heat the oil over medium-high heat. Add the sugar and cook, stirring occasionally, until very dark, about 2 to 3 minutes.

Add the chicken pieces, ginger, salt & pepper. Cook, stirring frequently until the chicken is brown, about 5 minutes.

Break up the tomatoes in a container or bowl and add to the pot. Add the rest of the ingredients. Cover the pot and simmer until chicken is cooked through and the vegetables are tender, about 40 to 45 minutes. Season with more salt & pepper, if necessary.

If you prefer a thicker sauce, leave lid off and cook a bit longer, but be careful that vegetables don't get overcooked.

Garnish with more parsley before serving. Serves 4.

Good reheated.

* original recipe called for 2 skinless, boneless breasts, halved, and 4 small skinless, bone-in chicken thighs. Use all breasts or all thighs, skinless or not, bone-in or boneless - whatever you have on hand or prefer

Prize Shortbread

1 cup unsalted butter
1/2 cup powdered sugar
1 egg yolk
1/4 tsp salt
Five Roses flour

Soften the butter slightly, but do not allow it to become oily. Stir in sugar, salt and egg yolk, using a wooden spoon. Add the flour, a very little at a time, until mixture is too stiff to work with the spoon.

Turn onto floured board and knead lightly, drawing in flour all the time until the lump just BEGINS TO CRACK. Divide in two.

Pat it out on 2 ungreased pie plates. Pinch edges and prick all over with a fork. Bake in a 325 to 350F oven until delicately browned. Allow the shortbread to cool on the plate.