Monday, December 28, 2009

Claim that Blog

Put it out with a perdurable is a statement that is being made to prove that this is my blog. If any one knows what that means then you can tell me.

It has nothing to do with cooking or rednecks or anything but that is the way it goes.

Disclosure - Re-stated.

This policy is valid from 1 January 2007

This blog is a personal blog written and edited by me. For questions about this blog, please contact Hillbilly-Willy.

This blog accepts forms of cash advertising, sponsorship, paid insertions or other forms of compensation.

The compensation received may influence the advertising content, topics or posts made in this blog. That content, advertising space or post will always be identified as such by giving a link to my disclosure policy.

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Thursday, December 24, 2009

Jones Soda - All through the House!

This is a Sponsored Post written by me on behalf of Jones Soda. All opinions are 100% mine.

Here Willy sits watching the Christmas Tree
Jones Soda in hand, Willy is feeling kind of Free.
Willy thinks he will see what is on TV.

There is the game, now Willy can gawk
For it is none other than a Seattle Seahawk.
And what to Willy's eyes should appear,
The Jones Soda in his hand is like Seahawk Gear.

Yes their Soda that Willy has in hand
Is a token of the Seahawks, isn't that Grand.
The flavor is Berry Lemonade
Willy likes this, he would not trade.

So as the big fat man comes to my house.
Leave Willy a Jones Soda, or you are surely a louse.
And Willy will leave no cookies and send you down South.

10-4 Cooking With Willy

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Tuesday, December 8, 2009

Duck Gumbo - Revisited

Willy's son-in-law loves to hunt and has cooked up some things everynow and then that are really good. He has taken a Chicken Gumbo Recipe that he saw Emeril cook and has modified it to make it into a great Duck -Sausage - Shrimp Gumbo.

Below is the initial ingredients from Emeril's Recipe. I am showing some of the changes that were made. However, as every good cook, he says he changes a little here and there.

Any Way - It turned out real good!

1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
1 package of small shrimp
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups chicken broth
1 pound wild duck meat, cut into 1-inch chunks
1 teaspoon Rustic Rub, recipe follows
2 tablespoons chopped fresh parsley leaves
1/2 cup chopped green onions
1 tablespoon file powder

Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.

Season the duck with the rub below and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.

Rustic Rub:
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Thursday, November 26, 2009

Fried Turkey

Willy is doing the Fried Turkey thing again this year.  The family seems to like the flavor of the fried over the traditional turkey.

Willy's house still gets the same smell as the wife cooks a hen on the stove to get the juice and the gravy.

Thanksgiving lunch - Great food - great fun - Great Fellowship.

10-4 Willy likes Thanksgiving.

Tuesday, November 24, 2009

Best Car Hire in Italy to Get Best Food !

What does cooking and cars have in common.  Well the thing that Willy sees is the fact that if you were in Italy and you needed a Car Hire in Italy to go to the great eating spots in Italy then there is your connection.

So there ;you have it and to the best of Willy's vast knowledge the best way to take care of that need for a Car Hire in Italy is to go to their website and get the great deals that exist there.

What more can Willy say but Bon Apetite.

10-4 Willy

Monday, November 16, 2009


A unique blend of meat, spices and other ingredients found to be a favorite in the foot hills of the Ozark Mountains in Northern Arkansas. This unique blend and variations of it have been discovered, along with other unique recipes, to be in the pots on stoves of Grandma's kitchens as well as in the boiling pots at Deer camps throughout Arkansas by a Texan misplaced by the job market from Texas to Arkansas.

Cook in large pot until meat loses its red color............
ADD............................. 1 large ONION, chopped
When onions are tender,
add............................ …1 Tbsp SALT
2 tsp ground CUMIN
2 cups HOT WATER
2 10 oz cans SNAPPY TOM

I add for the Texas taste...... 3 finely chopped JALAPENO PEPPERS OR IF YOU DARE USE HABANERO PEPPERS!

Simmer, covered, at least 3 hours. Add more water if necessary.


Monday, October 26, 2009

Monster Mash Meatball Soup


  1. 1 package (16 ounces) frozen fully-cooked beef meatballs
  2. 1 cup frozen vegetable mixture, such as broccoli, cauliflower and carrots
  3. 2 cups water
  4. 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
  5. 1 can (14-1/2 ounces) diced tomatoes with roasted garlic
  6. 3/4 cup uncooked Halloween pasta shapes


  1. Combine frozen vegetables, water, broth, tomatoes and pasta in large saucepan; bring to a boil. Reduce heat; simmer 8 minutes or until pasta is just tender.
  2. Meanwhile microwave meatballs according to package directions. Add meatballs to soup; simmer 3 minutes or until meatballs are heated through. Garnish with spooky decorations, as desired (see Cook’s Notes).

Cook's Notes

Monster Mash Meatball Soup To make dairy sour cream full moon, spoon small amount of sour cream on top of soup forming full moon shape. To make black olive bats, thinly slice olives crosswise into rings. Cut rings in half. Place olive slices on top of sour cream full moon to form bat wings. To make Parmesan ghosts, place ghost shaped cookie cutter on baking sheet. Place shredded Parmesan cheese inside cookie cutter, pressing down slightly with fingers to form shape. Carefully remove cookie cutter and repeat to make desired amount of ghosts. Bake in 350°F oven for 3 minutes. Remove from oven, cool slightly. Remove ghosts with spatula to wire rack; cool completely. Serve with soup. To make creepy croutons, cut sliced white bread into Halloween shapes with cookie cutters. Place shapes on baking sheet; sprinkle with Parmesan cheese. Bake shapes in 350°F oven about 10 minutes or until bread is toasted and cheese begins to brown.

Willy is in to Spook tacular food and this appears that it would be great.

Someone try this one out and let Willy know how it is!

Until then

10-spook - Willy

Sunday, September 27, 2009


Entrecard has beeN somewhat productive for driving traffic to my blogs but it has also been a pain in the rear.

A person can spend more time dropping than he does doing real productive work. They have been ok up to now with the way they handled paid ads allowing each site to decide to have them or not.

They have driven the last nail in their coffin by telling me that 15% of all ads will be paid on my site unless I pay them $50 fee.

It is my site and I can do it cheaper that paying them $50. I CAN DO IT BY DUMPING THEM AND ENCOURAGING EVERYONE ELSE TO DO SO. MAYBE THEY WILL RETHINK.


Saturday, September 19, 2009

Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce

Willy found this recipe and believes it would be good for tailgating - try it out and let Willy know.
10-4 Willy
Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce  


  1. 1-1/2 pounds boneless beef top sirloin steak, cut 1 inch thick
  2. 2 teaspoons coarse grind black pepper
  3. 3/4 teaspoon salt
  4. 3/4 teaspoon sweet paprika
  5. 2 cloves garlic, minced
    Dipping Sauce:
  1. 1 tablespoon olive oil
  2. 1 medium onion, finely chopped
  3. 3 cloves garlic, minced
  4. 2 jars (7 ounces each) roasted red peppers, rinsed, drained, finely chopped
  5. 1/2 cup dry white wine
  6. 2 tablespoons tomato paste
  7. 3/4 teaspoon dried thyme leaves, crushed or 2 teaspoons minced fresh thyme
  8. 1 cup ready-to-serve beef broth
  9. 2 teaspoons cornstarch


  1. Heat oil in large skillet over medium heat until hot. Add onion and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is tender.
  2. Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended. Combine broth and cornstarch in small bowl, mixing until smooth. Stir into pepper mixture; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm.
  3. Meanwhile cut beef steak into 1-1/4 x 1-1/4 x 1-inch pieces. Combine pepper, salt, paprika and 1 clove garlic in large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six 12-inch metal skewers, leaving small space between pieces.
  4. Place kabobs on grid over medium, ash-covered coals. Grill, covered, about 7 to 9 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Serve with dipping sauce.

Monday, September 7, 2009

Successful Tailgating!

Willy has found the formula for successful tailgating!

  • Good Spot - War Memorial Stadium
  • Good equipment - Weber Grill - good chairs - satellite dish - flat screen - covered area
  • Good friends - not just those that want the beverage you furnish - but those that bring to share
  • Good beverages - ice tea - water - cola and that other stuff that folks drink
If you don't have most of these - Willy finds that it works real well to have:
  • living room
  • recliner
  • flat screen
  • pizza delivery
  • good friends
10-4 Willy

Monday, August 24, 2009

New Restaurant reviews

Willy recently visited the following restaurants:

Cajun Boilers - Hot springs - 7 out of 10 stars.

Krazy Mikes - Little Rock - 8 out of 10 stars

El Parian - Conway - 7 out of 10 stars.

Looking forward soon to the new steak house in Conway!

10-4 Willy

Saturday, August 15, 2009

Mouthwatering Chicken Recipes - Plus Bonuses

Everyone of Willy's readers knows that this blog is about good cooking, good recipes and just plain good food. W

Well, recently Willy ran on to something that Willy believes is one of the best cookbooks that Willy has seen in a long time. This cookbook is called "300 Chicken Recipes"

This cookbook appears to have recipes all of the way from simple plain chicken to some of the most elegant and great recipes that could be done using chicken as the main ingredient. You see on the cover where it mentions Chicken Divan, Chicken casseroles, Chicken Hot Wings and Chicken Pot Pie.

Well, Willy the redneck is not real big on the fancy chicken recipes but Willy does know that if he can get more casserole recipes along with great hot wing recipes and especially Chicken pot pie then Willy will be in Chicken Heaven.

What is even greater about this whole thing is getting the E-Book bonus with over 500 recipes. Yes recipes that have things the tickle every taste bud. This means that you will get some of the best chocolate recipes available to mankind. These recipes as you know will tempt the ladies because of the chocolate.

Other things that you can get are world recipes that give you all of those great dishes that are being cooked that represent the other countries. Yes, Willy is talking about mouth watering recipes such as great Italian Dishes that will make you say Mama Mia - Mama Willy. Those are spicy meatballs.

So what more can you ask. Willy has found it for you and all you have to do is to take advantage of one of the greatest deals that are out there. Yes, a deal that gives you all of the chicken recipes, all of the chocolate recipes, all of the camping recipes and yes just about all of the recipes that man could want.

What are you waiting for. Get out there and get this. Don't snooze and lose!

10-4 Willy

Sunday, August 9, 2009

Twist on Potatoes - Willy says - Great

Willy found this potato recipe that makes a different twist on potatoes. Willy is always looking for different ways to supplement that steak or other meats that Willy likes so well - So here it is:

What You Need

2 cups thinly sliced peeled potatoes (about 1/4-inch thick)
1 cup thinly sliced carrots
1/2 cup water
1/3 cup plus 1 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/3 cup MIRACLE WHIP Dressing
2 Tbsp. chopped fresh parsley

Make It

PREHEAT grill to medium heat. Place potatoes and carrots in microwaveable bowl. Add water; cover. Microwave on HIGH 5 to 7 min. or until potatoes are crisp-tender; drain well. Meanwhile, mix 1/3 cup Parmesan cheese and the dressing. Add to potato mixture; mix lightly.

SPOON onto center of 20-inch piece of heavy-duty foil sprayed with cooking spray. (Or, use a double layer of regular foil.) Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Place on upper shelf of grill.

GRILL 15 to 20 min. or until vegetables are tender. Cut slits in foil to release steam. Open packet carefully. Sprinkle potato mixture with parsley and the 1 Tbsp. Parmesan cheese.

Enjoy - 10-4 Willy

Tuesday, August 4, 2009

Caesar Steak Sandwiches

Willy found this recipe for just a good old Steak Sandwich. Maybe a little fancy for Willy - what do you think. 10-4 Willy


  1. 1 pound boneless beef top sirloin or top round steak, cut 3/4 inch thick or flank steak
  2. 1/2 cup prepared non-creamy Caesar dressing
  3. 2 cups coarsely chopped romaine lettuce
  4. 1/4 cup shredded Parmesan cheese
  5. 4 hoagie rolls (6 inches long each), split, toasted


  1. Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Reserve 2 tablespoons dressing. Pour remaining dressing in medium bowl. Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
  2. Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining beef.
  3. Toss lettuce with reserved dressing and 2 tablespoons cheese in medium bowl. Divide evenly over bottom of each roll. Top with beef; sprinkle with remaining cheese. Close sandwiches.

Monday, July 6, 2009

Ranch Steaks with Citrus-Jalapeño Mojo

Willy says lets check out this fun sounding recipe. Willy can hardly say the words much less decide how great it might be.

If you try this one let Willy know - Willy may try this weekend. Here it is.

  1. 4 beef shoulder center steaks (ranch steak), cut 1 inch thick (about 8 ounces each)
  2. Black pepper
  3. Salt
    Citrus-Jalapeño Mojo:
  1. 3 cups bottled fresh-squeezed orange juice
  2. 1/4 cup fresh lime juice
  3. 1/2 small red onion, finely chopped
  4. 1 small jalapeño pepper, finely chopped
  5. 1 tablespoon freshly grated orange peel
  6. 4 cloves garlic, finely chopped
  7. 1 teaspoon cumin seeds
  8. Salt and pepper
  1. To prepare Citrus-Jalapeño Mojo, combine all mojo ingredients except salt and pepper in large saucepan; bring to a boil. Boil 15 to 20 minutes or until sauce is reduced to about 1-1/2 cups. Strain and discard solids. Season sauce with salt and black pepper, as desired. Set aside.
  2. Meanwhile, season beef steaks with black pepper, as desired. Place on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  3. Carve steaks into thin slices. Season with salt, as desired. Drizzle with some Citrus-Jalapeño Mojo. Serve with remaining mojo.

Smoking good stuff!!

10-4 Willy

Saturday, June 20, 2009

Fourth is coming!

The fourth of July is coming soon. Willy will be looking for some recipes to put on his site celebrating the holiday.

If you have a recipe - put a post here and Willy will share with both his other readers.

10-4 Willy

Sunday, May 24, 2009


Willy believes that what this country needs to be cooking up is a little old fashion Freedom Cake:

Ingredients might be something such as:

Many cups of thank you's for those who are serving, will serve or have served.

Many cups of thank you to those who have lost loved ones serving to protect our freedom!

Cups of basic good old fashion honesty in our people and our leaders

Cups of leadership with the gall to stand against those things that are against our basic beliefs.

A cup of president who has a backbone and the guts to do what is right and not say what is politically correct.

A few cups of volunteerism - we can do anything if we get out and do it!

Top it off with a little whip cream of old fashion discipline, religion and love for each other

Throw all of these in this big old pan called America and it might just bake up into a cake that is better than this thing we have now.

Willy says - 10-4.

Saturday, May 16, 2009

Flat Iron Steak

This is probably not the greatest cut of beef but turns out pretty good. Not a lot of marbling that Willy likes.

Flat Iron steak is a cut that is thick on one end and is about 10 inches long tapering off to very thin.

This allows to cook for about two to three people if some like rare and other like done.

The steak is cooked for on very hot grill for about two minutes on each side. This sears the steak very well and makes it look good.

I then cook about 5 minutes more on each side. This gets the thicker to a medium rare while the thinner end is medium well.

The only seasoning that I use is broiled steak seasoning from McCmorick

Willy cuts thin slices and then the leftovers can be stir fried with onions and seasonings and makes great fajita meat.

10-4 Willy

Wednesday, April 22, 2009

Mud Pie saves the Planet!

Willy done tired of trying to save the planet so Willy went looking for a pie recipe that uses parts of the planet. Willy done found this great mud pie recipe. Here it is.

Mud Pie
Chocolate wafer cookies are sold in the baking section of most supermarkets.

  • 1½ cups chocolate wafer cookies, crushed into tiny pieces
  • 2 tablespoons melted butter
  • 1 pint coffee ice cream, softened
  • 1 tablespoon Kahlúa
  • 1 tablespoon brandy
  • 1 cup whipping cream, plus 2 tablespoons
  • ½ cup dark corn syrup
  • 12 ounces bittersweet or semisweet chocolate

Combine chocolate wafer cookies and butter and press into 9-inch pie plate. Place in freezer. Mix ice cream, Kahlúa and brandy. Whip 2 tablespoons whipping cream, fold in to ice cream mixture, and pour into pie shell. Cover and place in freezer. Meanwhile, bring 1 cup cream and corn syrup to a simmer in medium saucepan. Remove from heat. Add chocolate and whisk until smooth. Cool until lukewarm, about 20 minutes. Pour sauce over mud pie and freeze until firm, at least 2 hours.

10-4 Willy

Sunday, April 5, 2009

Chocolate No Bake cookies.

This is one the Willy likes Mrs Willy to fix for a quick chocolate fix. Just finished a batch - I made em and they were good.

2 C Sugar
3T Cocoa
1 Stick Margarine or Butter
1/2 Cup Milk
1/2 C Crunchy Peanut Butter
3 C Oatmeal
1 tsp vanilla.

Mix 1st 4 ingredients an boil for 2 minutes. Take from stove and add next 3 ingredients. Mix Well. Drop by spoonfuls onto waxed paper - Cool - Eat Enjoy

10-4 Willy

Sunday, March 22, 2009

Cooking with NCAA

Willy believes in March Madness - Willy believes that this week and next - that is whats cooking!

A little Missouri - a little Memphis

Mix them together.

You get trouble for Memphis.

Good luck to all says Willy

Cooking with NCAA is fun!

Wednesday, March 11, 2009

Southwest Rub

Willy ran into this rub the other day and it did not even hurt. - Really pretty good.

2 tbsp chili powder
2 tbsp packed brown sugar
1 tbsp ground cumin
2 tsp minced garlic
2 tsp cider vinegar
1 tsp Worcestershire sauce
1/4 tsp ground red pepper

Combine all ingredients in small bowl. makes about 1/4 cup.

Press rub evenly onto tender beef steaks before grilling - Turn occassionally to avoid burning.

Good stuff

10-4 Willy

Saturday, February 28, 2009

Pancake Day February 24th.

In honor of Pancake day that passed this last week with out Willy's knowledge Willy would like to leave a simple Pancake recipe that always pleases the family. Simple and easy it is.

Take the recipe off of the side of a Bisquick box for pancakes.

Add 1/4 cup of sugar to the entire mixture.

Add 1 Teaspoon of vanilla - Pure vanilla if you are lucky to have it if not maybe a touch more of vanilla extract.

Cook according to directions.

The vanilla adds a slightly and lightly unique flavor and the sugar adds just a touch of sweetness.

10-4 Willy

Saturday, February 21, 2009

Pies in the oven

Death by Chocolate is the theme of the party.

It is 9:00 am and the Mrs Willy has a chocolate Chess pie in the oven.

Don't know if Willy can wait till evening for the party.

Hungry now.

Will pass along recipe later - Willy knows it will be good.

All for now.

10-4 Willy

Monday, February 16, 2009

Willy wants a Fried Pie Recipe

Willy is looking for anyone out there that has a good fried pie recipe. If you do something special with a fried Pie, let Willy know.

Many say it is in the crust and others say it is in the filling.

Willy knows that a good filling and a good crust are very good.

Let Willy know.

10-4 Willy

Wednesday, February 11, 2009

Fried Catfish

Willy knows that fried catfish is a southern delicacy. Willy also knows that many will argue about the best way to fry catfish. Will, Willy believes that simple is the best and Willy uses the following as a good easy catfish frying recipe.
Catfish, cut into strips
Cayenne pepper
1 egg, beaten
Self rising flour or cornmeal
Oil for frying
Season catfish with salt, pepper, accent and cayenne pepper (if desired). Dip strips into beaten egg and dredge in flour or cornmeal. Deep fry for 5 to 8 minutes and drain oil off strips.

Sunday, February 1, 2009

Fantasy Fishing - Fun - Free - Win Cash - cook fish

What more fun than to cook fish - catch fish and play fantasy fishing. Try out fantasy fishing. This is not a paid ad just fun. Join - it cost nothing and is lots of fun. Click picture below.

Saturday, January 17, 2009

Ham Stew

The ham that we had for New Years was mostly eaten. However, the lovely Mrs Willy put the bone in the freezer with scrap meat on it.

The bone came out today and became a great Ham Stew.

Ham bone

All of this was chopped, diced or sliced as deemed appropriate. All thrown in the pot at an appropriate time for all to cook and flavors to blend together.

It will set in fridge tonight and be great stew for tomorrow and next week.

Great on these cold days

10-4 Willy

Friday, January 9, 2009

Grilled Spice-Rubbed Vidalia Onions

Willy is usually into lots of BBQ or fried food. However, Willy ran into this recipe for Vidalia onions that are excellent and kind of crispy but have never seen the deep fryer. - Try this one out - You will like it.10-4 Willy-------------------


2 tablespoons paprika
1 tablespoon ancho chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
1/2 to 1 teaspoon cayenne pepper
1 teaspoon dry mustard
1 teaspoon dried oregano
4 Vidalia onions, cut into 1/4-inch thick slices
1/4 cup canola oil

1. Heat the grill to medium-high.
2. Whisk all the seasonings together in a small bowl.
3. Brush onion slices on both sides with oil. Rub one side of each slice with seasoning mixture and place rub side down on grill. (You'll have some spice rub leftover.) Grill until golden brown and a crust has formed, 2 to 3 minutes. Flip and continue grilling until just thoroughly cooked, 2 to 3 minutes longer. Serve hot or at room temperature. Serves 6.

Sunday, January 4, 2009

Jam Bread

This is a recipe that Willy hasn't tried in a long time but remembers it to be really good. It gives a variation from the usual bread.

Try it out and Willy believes you will be surprised.

Jam Bread

1-1/2 Cup Sugar

2 Sticks Butter or Margarine

4 Eggs

3 Cups flour

1 Tsp Vanilla

1 Tsp Lemon Extract or approx. 1/4 cup Lemon Juice

1/2 Cup Sour Cream mixed with 1/2 Tsp Baking Soda

8 oz. Jam - Any flavor

Mix together and bake in loaf pans 350 degrees for 35 - 45 minutes

Friday, January 2, 2009

Peanut Butter and Chocolate Pinwheels

Willy is still stuck on the Holidays and wants to make sweets. Willy has used this recipe in the past and it gets good results and looks good too. Try out these cookies and you will like them too.


1 18-ounce roll refrigerated peanut butter cookie dough
1/4 cup all-purpose flour
1 18-ounce roll refrigerated sugar cookie dough
1/4 cup unsweetened cocoa powder
1/2 cup finely chopped peanuts (optional)
Peanut Butter and Chocolate Pinwheels

1. In a large mixing bowl combine peanut butter cookie dough and flour; use a wooden spoon to mix well. Divide dough in half.

2. In another large mixing bowl combine sugar cookie dough and cocoa powder; use another wooden spoon to mix well. Divide dough in half.

3. Between pieces of waxed paper, roll out half of the peanut butter dough and half of the sugar cookie dough into 12x6-inch rectangles. Remove the top pieces of waxed paper. Invert one rectangle on top of the other; press down gently to seal. Remove top piece of waxed paper. Tightly roll up into a spiral, starting from a long side. Repeat with remaining dough portions.

4. If desired, sprinkle half of the peanuts onto waxed paper. Roll 1 log of dough in peanuts. Wrap in waxed paper or plastic wrap. Repeat with remaining dough and peanuts, if desired. Wrap and chill dough logs 1 hour or until firm enough to slice.

5. Using a sharp knife, cut dough logs into 1/4-inch-thick slices. Place slices 2 inches apart on an ungreased cookie sheet.

6. Bake in a 375 degree F oven for 8 to 10 minutes or until edges are firm. Transfer cookies to a wire rack; cool. Makes about 60 cookies.

Make-Ahead Tip: Shape logs of dough; wrap and chill up to 1 week or freeze up to 1 month. Thaw frozen dough 3 hours in refrigerator before slicing.

10-4 Willy