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Everyone's Favorite Fruitcake "No, no, not the dreaded FRUITCAKE..." Fear not: this moist, dark cake is loaded with yummy-tasting dried fruits, not the icky, bitter candied peel and citron you remember from visiting your grandma at Christmas. The dried fruits suggested below are simply that — suggestions. Feel free to substitute your own favorites; you'll need about 2 1/2 pounds dried fruit total.

I was busy cooking what topic

Red states are the welfare queens.

White Russian The White Russian is decadent and sophisticated. Combining vodka, Kahlúa and cream and serving it on the rocks create a delicious alternative to adult milkshakes. The White Russian came about in the ’60s when someone added a bit of cream to the Black Russian. It would be a great story to say that the White Russian’s star rose from that point on, but unfortunately that would not be true. The truth is the White Russian suffered a bit from a stodgy, antiquated reputation until the 1998 movie “The Big Lebowski” came along and breathed new life into the cocktail with Jeff Bridge’s character, The Dude, sipping it exclusively.

CLASSIC MUD PIE If you’re a fellow chocoholic, then this recipe for Classic Mud Pie is calling your name. It has a chocolate cookie crust, a dense ice-cream filling, and is topped with fudge, whipped cream, and cookie crumbs. It’s easy to make and is our go-to easy dessert recipe when we need something a little more special than cookies or cake! If you know me or have read this blog any amount of time, you know I love PIE. And this Classic Mud Pie is no exception. It has all the wonderful flavors of a chocolatey ice cream treat, but is dressed up as a fully loaded pie. It’s thick, silky, and packed with chocolate cookies, ice cream, fudge, and of course, whipped cream. Who could say no to this recipe?

COPYCAT CHICK-FIL-A SANDWICH You won’t believe how easy this copycat recipe is, and it tastes 100000x better than the original! You can’t beat that! When you live 1.34 miles away from Chick-fil-A, it’s only natural to pick up a Chick-fil-A sandwich on a weekly basis. But since I have already tried re-creating their nuggets, I finally gave their sandwich a try, and I am happy to report back that we may never have to go through that drive-thru lane ever again. The sandwich is made similar to their nuggets, except you’ll be using thin sliced chicken cutlets here. You can also use chicken breast, butterflied and pounded out, but either way, this sandwich will knock your socks off. It’s amazingly crisp, juicy and tender, and you can load up your burger with plenty of pickles, greens and tomatoes, which are all three toppings they tend to skimp on! You can also prep the chicken beforehand, pop it in the fridge, and cook it right before serving. Easy peasy!

Read the whole thing. Incidentally, the NFL is now also memory holing the work of an American Indian artist: Wokism Erases Native American Who Designed the Redskins Logo. Baked BBQ Baby Back Ribs If you're in the mood for a little virtual trip into summer, give this technique a try. This works with literally any dry rub and barbecue sauce combo. Preheat oven to 250 degrees F (120 degrees C). Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined. Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife. Generously apply coating of dry rub to all sides of rib rack. With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan. Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.

Mirror mirror on the wall who is racist one of all?

white trash

Abuela's Picadillo This is my grandmother's Cuban picadillo (ground beef hash/chili) recipe which is usually served with white rice, beans and plantains. Picadillo also goes great with mashed potatoes and can be made without the squash. This dish is a favorite at home so I usually make 2 pounds to have leftovers for making empanadas (meat pies) the next day. Picadillo also freezes well. Of course my kids say this is the best picadillo they've ever had and I have to agree!

I’m really excited to be bringing you this Garbanzo Bean Salad and two additional recipes this year using BUSH’S Beans. I’ve gotten the opportunity to work with them quite a bit this year and I’m so excited to keep sharing recipes using their beans. They’ve really got beans for every dish and every taste — in regular bean varieties they’ve got vegetarian, organic, and reduced-sodium. As far as baked beans go, they use their Secret Family Recipe to create one-of-a-kind, delicious, slow-cooked beans (making them America’s favorite) that have bolder flavors and varieties. Today I’m focusing on BUSH’S Garbanzo Beans for this salad which are definitely the “star” of this recipe.

That last part is really good news.

When it comes to learning classic French dishes, look no further than the expert chefs at Alain Ducasse’s NYC bistro, Benoit. Their authenticity is unparalleled, so you know you can trust Executive Chef Philippe Bertineau’s escargot technique. Prepare for one of the best bites from the garden. Get it? Says Chef Philippe: “At Benoit, we import cans of wild snails from Burgundy called pomecea, they’re the best of the best. We prepare them in a very traditional fashion, because simple is always best. I like to serve the snails out of their shells in a escargotière, which ensures a neat presentation with each snail in its own compartment. When it comes down to it with escargot, though, it’s all about the parsley butter, garlic and shallot.”

Tuna And Jell-O Pie There are certain things that just are not supposed to be together, and the tuna-gelatin combination here is one of these unholy pairings. This gnarly pie somehow won a Betty Crocker cooking contest in 1956, and features a pie base that is basically lemon jello mixed with tomato sauce, vinegar, onion, celery, and spices. To ensure that you get sick after your meal, the recipe calls for a healthy dollop of tuna on top. Writers of the 1965 version of Betty Crocker's Dinner in A Dish called it, "pretty as can be." Yeah, no. This thing looks unnatural and would probably make aliens afraid of us.

A bologna sandwich is a ho-hum but ubiquitous lunch option, but there are ways to make it a bit more interesting. In the South, for example, cooks give this sandwich a bit of a twist by frying the bologna first. They simply place the bologna slices onto a lightly buttered griddle or nonstick pan and fry them up until they are browned. The thicker the cut of Bologna, the better, so ask for the bologna from the deli counter instead of buying it prepackaged. A fried bologna sandwich makes a powerful statement so any side dishes served along with are definitely not the main attraction. But what they can do is balance out the heaviness—and the guilt—of this sandwich. Good choices are cream or vinegar slaw, homegrown tomatoes (if they are not on the sandwich), pasta salad filled with veggies, or potato salad. Less healthy but tasty options are french fries or potato chips—kettle cooked sea salt and vinegar, sea salt, and pepper, or plain are the best choices. For a more upscale version of this humble sandwich, use artisan or French bread or a brioche bun instead of white bread. You can also grill the completed sandwich in a bit of butter for a crispy exterior and even more decadent lunch. crickets

Beef tongue belongs in the category of foods that you wonder, why on earth someone would want to eat it, and once you taste it, you hate yourself for not having tried it sooner. To my total surprise, cooking beef tongue is the easiest thing in the world. Even easier than cooking with regular beef. You simply need to add a few herbs and slow cook it for a few hours. That’s it. Whenever you want to serve it, simply slice it into smaller pieces, sprinkle some salt on it, and brown it in a hot pan. What you get is a piece of meat that has a rich beefy flavor, a crispy crust, and a buttery texture. Beef tongue is definitely something I’ll add to my daily recipe list. Because: It’s cheap. I got a 3-pound beef tongue for $15, which is good for 2 to 3 very tasty meals for two of us. It’s so easy to prepare. You only need 5 minutes to prep it. That’s all. It stays good in the fridge for a week, so you can use the leftovers to cook other cool things. It’s even tastier than beef (try it once and you’ll believe me). The science behind this – beef tongue has a very good ratio of protein to fat (Its fat content per ounce is double the amount found in beef brisket and one third that in foie gras). You will render some extra fat after boiling it, and even more after searing. In the end, you can get a very crispy crust and melt-in-your-mouth texture.

Trumps ‘Merica

Obit?

Nothing sincere about your story and that’s all it is.

You’re placing blame on people who are trying to prevent the spread? This whole story is bs. Not even funny. As a matter of fact this is disgusting. You should be banned for life.

Best you got? Who is THEY? Who wants us distracted by what’s going on w Trumps lack of attention to the virus? He is the President after all, right?

Go Bills

You should too Keep reaching princess

What does is say about you that you are tweeting about Steve Bannon?

Well you’re not too bright so no one is surprised