Colorado Bulldog AKA CBD

I was recently asked about this drink we love called a Colorado Bulldog. These are perfect for warming you up on a cold fall or winter evening. It also goes well as a nightcap to your favorite holiday meal. I like to describe them as a White Russian with a splash of cola but just a little different. Oh, and I also actually went back and measured everything out to have accurate amounts for this recipe.

Serve in 1 pint Mason Jar, add in this order.

4-5 Ice Cubes
2 oz Vodka (Big jigger)
1.5 oz Coffee Liqueur (overflowed small jigger)
6 oz milk
2 oz cola

A side note, Steph likes Whipped Cream vodka, I think it makes it a bit sweet. Either way, it tastes a bit like chocolate milk. I also just had an amazing idea! You could add a little cinnamon and nutmeg to it or even sub out the milk for eggnog. Mmmmm, if it wasn't 9:30am I would have to try that right now.

Anyway, when made properly it will fill the mason jar perfectly to the 1 pint line. For those that don't know, this is the thin little line that runs around the jar just under the lid threads.

Chocolate Chip "Fresh Pumpkin" Bread

Chocolate Chip "Fresh Pumpkin" Bread (also with vegan substitution)

At the request of a friend I am finally writing up this recipe. This recipe has been floating around my recipe book on a piece of paper for over a year. That piece of paper spent all of last winter stuck to the side of the fridge. I easily made over 10 loaves of this bread last year.

Italian Eggplant Parmigiana Recipe from our 70's Women's Day Cookbooks

1 large eggplant

salt and pepper to taste

1 cup fine dry breadcrumbs - we used italian bread crumbs from the bins at winco

2 eggs, lightly beaten

cooking oil -- we used vegetable oil - they say olive oil

1 1/2 cups of tomato sauce, heated

1/2 pound mozzarella cheese, sliced

1 teaspoon crumbled dried basil

1/4 cup Parmesan cheese, grated

Wash eggplant and cut crosswise into rounds 1/4 inch thick. Do not peel. Season with salt and pepper. Dip into bread crumbs - Depending on sized of the eggplant, more bread crumbs and egg may be necessary. Place in refrigerator for 30 minutes. Heat about 1/8 inch of oil in skillet. Fry eggplant slices until tender and golden on both sides. Add more oil when necessary. Drain on absorbent paper. Line a buttered shallow baking dish with some of the sauce. Arrange a layer of eggplant slices over the sauce. Cover with a layer of Mozzarella slices, more sauce, and a sprinkling of basic and Parmesan. Repeat in layers until the dish is full. Bake in preheated moderate oven - 350 degrees for 25-30 minutes. Makes 6 servings. 

Brandon probably put more mozzarella on top... so more than it calls for. it was super yummy. Best egg plant Parmesan I've ever had. I copied this directly from the book from the 70's... so absorbent paper is probably paper towels. :)

Steph's Mom's Tuna Casserole

My mom's tuna casserole, we used chicken and added some onion.

Chicken Enchilada Casserole

Ingredients

Chicken – However much you want but approximately 2 cans, 3-4 breasts cooked and shredded, or half a chicken cooked and shredded. (We pressure cook a whole seasoned chicken and use half, mix in some of the juices while shredding with forks)

2-3 cans of beans (I usually use 1-2 cans of black beans and 1-2 cans of pinto beans)

1 can of sweet corn

1 can of green chilies or fresh cut chilies

2-4 cups of shredded medium or sharp cheddar cheese (depending on how much you like or want.

1 large can of Enchilada sauce

1 Package (approximately 20 corn tortillas)

1 can of sliced olives

Preheat oven to 350

In a casserole dish layer the bottom with a thin layer of enchilada sauce

Layer toritillas to cover the whole bottom, it’s ok if they overlap

Layer chicken, beans, corn, chilies, cheese then start over with sauce tortillas chicken beans corn chilies and cheese.

Layer as many times as you can (usually 2-3) when you reach the top of the pan put a final layer of tortillas then sauce and cheese (more liberally than throughout casserole)

Sprinkle sliced olives on top

Bake for approximately 30 minutes uncovered or until hot throughout

Brandon's Chicken Stew

Brandon’s Chicken Stew

So I just ate the last of this for lunch today and it was damn tasty. I made friends with the foreman of a job that is happening onsite here at work and let him try some today. He said it reminded him of his mom's cooking and had to have the recipe. Here is the recipe as provided to him. This was derived from a recipe I got from my mom with a few personal touches. Enjoy. 

Au Gratin (Scalloped) Potatoes

6 medium potatoes (2 lb)

¼ cup butter or margarine

1 medium onion, chopped (1/2 cup)

1 tablespoon flour

1 teaspoon salt

2 teaspoon pepper

2 cups milk

3 cups shredded sharp cheddar cheese (or more J)

¼ - ½  cup dry bread crumbs (any flavor)

Paprika

-Heat oven to 375ºF.

-Scrub potatoes but do not peel. Cut into 1/8-inch slices to measure about 4 cups. I use a food processor with the “slicer” attachment, makes perfect little slices for this.

-Melt butter in 2-quart saucepan over medium heat. Cook onion in butter until tender/cooked. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat.

-Stir in milk. Little by little add 2 cups (or more) of the cheese stirring in until melted. Heat to light boil, stirring constantly. Boil and stir 1 minute.

-Add a small amount of cheese sauce, just enough to cover bottom of 9x13 dish

-Add layer potatoes, add some sauce, add layer of potatoes, add some sauce. Usually about 3 layers of potatoes. Top off with rest of sauce

-Bake uncovered 1 hour. Add remaining shredded cheese on top. Sprinkle with breadcrumbs and paprika. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly.