Dangerous Chocolate Chip Cookies

Willy loves chocolate chip cookies and ran into this recipe at Day Recipe.

Thanks to them here is a great chocolate Chip recipe

INGREDIENTS

1 cup butter or margarine
1 cup white sugar
1 cup brown sugar
2 3/4 cups flour
2 eggs
4 teaspoons vanilla
1 teaspoon baking powder
1 teaspoon salt
2 cups chocolate chips
DIRECTIONS

Cream together sugars and butter.
Add eggs, vanilla and mix well.
Add dry ingredients to the butter mixture except the chips and mix until well combined.
Add chocolate chips and mix just until incorporated.
Bake at 350 for approximately 10 minutes (ovens vary). Cookies should be browned around the edges but not set in the center. Let cool and when hardened remove from pan.
If you desire a thinner cookie use less flour, if you prefer a denser cookie simply increase the flour by 1/4 cup.

Hot Dogs and More - Keep em hot tricks!

Willy is cooking hot dogs again next week for about 60 people and a Judging contest. This is not as bad as the 300 I cooked this week.

A secret that Willy has learned is that you can cook the dogs early and put in a foil lined cooler. This can be done up to finishing two hours early. When you bring the dogs out of the cooler to feed the hungry crowd, they are as hot as they were when they went in.

This can be done on steaks also. The trick to steaks is to cook them a shade less done than you want them to end up. If you want a just done steak, it is best to cook it to medium well and then throw it in the cooler. The steak will continue to cook and tenderize and will be just right about two hours later.

Works great!

Cajun Squirrel Stew

Willy done decided that this great Cajun Squirrel Stew Recipe bears repeating. Willy thinks this is great stew.

The Stew might be a little spicy for some of you non-redneck squirrel hunters, but if it is you can just wait around and Willy will tell you how to cook Squirrel Brains - a Delicacy in the Hills of Arkansas

Cajun Squirrel Stew

Ingredients

Squirrels - cut into serving pieces, amount depends on how many you can eat

olive oil

1 large onion

1 large green bell pepper

2 cloves garlic~

Cajun spice (Tony Chachere's recommended)

2 tbsp Tabasco sauce

4 tbsp ketchup

1 tbsp Gumbo File seasoning

cooked rice

Instructions

In a deep pot or dutch oven, heat some olive oil.

Season the squirrel on all sides with the Cajun seasoning.

Add to the hot oil and turn to brown on all sides. Continue to cook until done.

Place the onion, bell pepper and garlic in a blender. Cover with water and chop. Add to the pot when squirrel is done.

Sprinkle the added vegetables with Cajun seasoning.

Add the Tabasco sauce, ketchup and the Gumbo File.

Stir to mix well.

Serve over the cooked rice.

Enjoy.

10-4 Willy

Campfire Stew or Hillbilly Stew

Its starting to be camping out season. When you camp out you want things that taste good over a campfire stove and things in a dutch oven or a big black skillet are always good. Willy finds this stew to be real good. Try it out!

Hillbilly Stew
Makes 6
-----------

Ingredients
1 pound(s) ground venison or beef
1 large onion (chopped)
1 large can Campbell's Pork and Beans
1 small can Campbell's Pork and Beans
1 Tbsp molasses
2 Tbsp butter
Directions
In a cast iron skillet, melt butter, add onions, cook until they start to turn clear. Brown meat, open cans of beans and drain the small can only. Add to browned mixture and simmer for about 20 minutes until beans are hot. Serve over mashed potatoes.

Entrecard.com - Great Sharing Site

I have found a new site for sharing links. It is Entrecard.com. Sharing on it gives you the opportunity, for no money, to easily get links on other sites. I am not sure how it might maintain, but I signed up yesterday and my hits on this site have tripled over what they usually are.

It appears something that can be easily maintained. This will build readership and hits and ultimately the value of my site to advertisers.

Thanks to Ben Sparks photography for a link on his site that got me here.

IRS STEW - Government is eating us up!

Yes, this blog is mostly about cooking but with Tax day just behind us it is time for a little IRS STEW:

Ingredients:

• excessive government spending
• foreign aid every time another country sneezes
• ever increasing tax burden on the average Joe
• tax incentive payments
• war
• pork barrell budgets

You take all of this along with the fact that I just paid my taxes.
You stir it around for a year. When done you spill out your hard earned wages to pay your taxes and then you start a new pot on the stove.
Be sure and get a bigger pot because the ingredient amounts will increase next year.

Beef Steaks with Mustard - Bourbon Sauce

Makes 4 servings.

Ingredients:
2 beef shoulder top blade steaks (flat iron) (about 8 ounces each)

1/2 teaspoon pepper

1/2 cup whipping cream

1/4 cup country Dijon-style mustard

2 tablespoons bourbon

1 tablespoon finely chopped fresh chives or green onions

Instructions:

1. Press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 13 to 15 minutes for medium rare to medium doneness, turning twice. Remove steaks; keep warm.
2. Combine cream, mustard and bourbon in small bowl. Add to skillet; cook and stir 1 to 2 minutes or until browned bits attached to bottom of skillet are dissolved. Season with salt, as desired.
3. Carve steaks into slices; season with salt, as desired. Spoon sauce over steaks; sprinkle with chives.

The Gratitude Campaign

Someone Cooked up this idea and the only bad thing is that Willy didn't think of it. I am putting this on all of my blogs. It probably has been out there a while but I think it is great for us to simply say thank you!

Try it and see if it isn't easier than you think!

Cooking it Up - Tests new site.

This is a test to see if Willy can get this thing to work on another site. I have tried several things and it does not work well.

However I am about to get it figured out.

Cooking it up with Willy!

Willy Cooks for Cattlemen's Meeting

Willy really had a lot of work but also a lot of fun cooking for a County Cattlemen's Meeting this week. Willy does this twice a year for two different counties. This can be lots of fun but it can be lots of work also.

This is the third year that Willy has done this and the first year was hamburgers. For some reason Willy inserted his number 10 shoe in his mouth and has had to cook steaks the last couple of years to save his honor.

The meal consisted of ribeye steak, baked potatoe, salad, roll and cookies for about 110 people. The easiest part was nbuying the salad mix and the cookies. Cleaning the potatoes and wrapping them to be cooked was a little bit of a pain. The steaks are cut fresh by a local meat cutter and are really good cuts.

The hardest part is timing of the cooking. We have use of a nice facility that has two ovens in it. The baked potatoes are put in to come out 1 hour before serving. They are then put in a large thermos cooler. This keeps the potatoes steaming hot until serving. In fact they were still to hot to handle an hour later with the bare hand.

When the potatoes come out then the ovens can be used to heat rolls and have them warm at serving.

We began the steak cooking process about 3 hours before the meal is to be fed. The cooker that we use belongs to the company and in my opinion is less than ideal for cooking steaks. It's design does not allow well to keep the steaks far enough from the charcoal to keep it from flaming and it is difficult to cook on a large scale in a method as to not burn on the outside and have to rare on the inside.

The charcoals are started 3 hours before. These are allowed to burn down about 30 minutes. While they are burning down we lay out about half of the steaks and season them with the proper seasoning. 2.5 hours before feeding we began to cook the steaks. The grill allows us (2 people cooking) to handle about 8 steaks on each side so we are cooking about 15 - 16 steaks at a time. As stated the flare up is very hard to control and it is hard to keep from charring the outside and leaving the inside to rare for most.

Taking our time the entire 110 steaks that we cooked were finished about 1hour prior to eating. Many people would think that this is too soon to finish. However, again we use the thermos type cooler lined with foil to put the steaks in as they come off of the grill. The attempt is to take them off in a medium rare state. During the next hour that they are in the cooker they steam which makes them even more tender and moves most of them to just a nice done state.

We do not even make an attempt to have different levels of done, even though I am sure that there are differences in the doneness of most of the steaks. However, the attempt is to have a done steak just enough to not be called any state of rare but not overdone.

Sometimes it works and sometimes it doesn't. However, when the steaks are put on the plate an hour later they are still piping hot.

In all the evening came off very successful. Willy even made a sales pitch for his company that was accepted well. What could they say -- they had just been fed an excellent meal for free.

Irish Pot Roast

Willy thought since it was St. Patricks day that he would bring you a little Irish inspired recipe. Willy found this Beef pot roast that is Irish inspired. Check it out.

Looks like it would be good.

-----

Irish-Inspired Beef Pot Roast and Vegetables
Makes 6 to 8 servings.


Ingredients:
1 boneless beef bottom round rump roast or beef bottom round (3 to 3-1/4 pounds)

2 packages (24 ounces each) fresh pot roast vegetables (potatoes, onions, carrots, celery)

2 packages (.75 to .88 ounces each) mushroom or brown gravy mix

1/3 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup beer

Chopped fresh parsley (optional)




Instructions:

1. Prepare pot roast vegetables: cut potatoes in half (or into quarters if large), onions into 1/2-inch wedges, and carrots and celery into 2-inch pieces; set aside.
2. Combine gravy mixes, flour, salt and pepper in large bowl. Add vegetables to bowl; toss to coat well. Remove vegetables from flour mixture and place in 5 to 6-quart slow cooker. Add beef roast to bowl, turning to coat evenly with flour mixture. Remove roast and place in slow cooker in center of vegetables.
3. Whisk beer into remaining flour mixture until smooth; add to slow cooker. Cover and cook on LOW 10 to 11 hours, or on HIGH 6 to 7 hours, or until beef and vegetables are fork-tender. (No stirring is necessary during cooking.)
4. Remove roast and vegetables. Skim fat from gravy. Carve roast into thin slices. Serve with vegetables and gravy. Sprinkle with parsley, if desired.


Nutrition information per serving (1/6 of recipe): 423 calories; 12 g fat (4 g saturated fat; 5 g monounsaturated fat); 147 mg cholesterol; 688 mg sodium; 23 g carbohydrate; 3.5 g fiber; 52 g protein; 10 mg niacin; 0.9 mg vitamin B6; 2.7 mcg vitamin B12; 4.7 mg iron; 57.2 mcg selenium; 8.6 mg zinc

Nutrition information per serving (1/8 of recipe): 318 calories; 9 g fat (3 g saturated fat; 3 g monounsaturated fat); 112 mg cholesterol; 516 mg sodium; 17 g carbohydrate; 2.6 g fiber; 39 g protein; 7.7 mg niacin; 0.6 mg vitamin B6; 2.0 mcg vitamin B12; 3.6 mg iron; 42.9 mcg selenium; 6.5 mg zinc.


Cook's Notes
Cook’s Tip: Packaged pot roast vegetables may also be referred to as stew or soup vegetables. One and one quarter pounds carrots, 1 pound small red potatoes, 2 small onions and 4 small ribs celery may be substituted for packaged pot roast vegetables. Prepare as directed above.

Cooking up a manipulation of the numbers!

Below is just a proof of how things on the Internet can be manipulated. I saw this typing test on a friends blog and decided to take the test. I really typed 65 words per minute. However, I manipulated the numbers so that I could look like I beat them.

133 words

Speed test

Cooking With Hillary and Obama!

You talk about cooking the books. America has such a screwed up system that at one time two states were told by the Democratic bosses that their primary carried no weight and the delegates were not to be seated at the convention.

Now these states appear to be going back and rehashing this and possibly having a new primary that does count. Lets just do whatever it takes to make it like we want it.

Some say that it is the democratic way of the old slave boss putting the black guy back in his place and putting the nail in his coffin. Not sure what that means but may be true.

Rule is - If it dont work like we want it to lets change it until we like the results.

This is really cooking the books in my opinion.

And that is What is cooking up with Willy today!

Whats Cooking for the White House

Willy tries to keep this blog mostly on cooking but in the early going Willy said that he might comment on what is cooking in Politics.

Well, after conversations with others this week Willy is getting scared about what is happening.

Willy believes that there is a real conspiracy cooking in America.

Willy believes that the Muslims are out to change America to Islamic Rule and idealogy.

Here is an excerpt from:

The Danger Within: Militant Islam in America
by Daniel Pipes
Commentary
November 2001

"Islamization agenda in North America."

For a fuller exposition of this outlook, one can do no better than to turn to a 1989 book by Shamim A. Siddiqi, an influential commentator on American Muslim issues. Cryptically titled Methodology of Dawah Ilallah in American Perspective (more idiomatically rendered as "The Need to Convert Americans to Islam"), this 168-page study, published in Brooklyn, remains largely unavailable to general readers (neither amazon.com nor bookfinder.com listed it over a period of months) but is widely posted on Islamist websites,2 where it enjoys a faithful readership. In it, in prose that makes up in intensity and vividness for what it lacks in sophistication and polish, Siddiqi lays out both a detailed rationale and a concrete plan for Islamists to take over the United States and establish "Islamic rule" (iqamat ad-din).

Willy believes that Hussein Obama becoming president is a major step in this process!

Willy's Recipe Book - $5.95 - get it now

I Hillbilly Willy present all of the great recipes that you see on Cooking it up! and on Hillbilly Willy - Fun - Food & Politics in a great recipe book.. There is nothing better in this world that good spicy, southern, cajun and redneck cooking and food.



For those of you who might want to check out and order Hillbilly Willy's cookbook:

"GRAB YOUR LONG HANDLES MAMA - IT'S COLD IN THE OUTHOUSE! "

It is a great little recipe book with vivid descriptions. Only $5.95 payable through Paypal. Click on title and email Willy and say send it. Willy will send with the promise that you will pay when instructions given.

Trust is involved in me sending you the book and you sending the money. When I receive your email - I will put the book in the mail within three days. It is a small amount done through paypal and trust is involved.

10-4 Willy

Wild Duck -Sausage - Shrimp -Gumbo ala Justin

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

Valentine - The Pig - Or would it make a good Roast?

Willy done seen this story about a cute little pig born with a heart shape on his side. Yes, as you can guess they named it Valentine.

Willy's question is, and keeping to the theme of this blog. Which would be better from this pig. The pork tenderloin from around the heart shape, or the pork butt.

Wonder if the pig will ever be turned to meat or if it will be a Valentine pet for ever.

Check out the short video! 10-4 Cooking it up with Willy!


Pig born with heart-shaped marking

Cooking it up - Away at Meetings

Willy has been at meetings and staying the night away from home the last couple of days. We have eaten very well through the three days of meetings. Willy has tried hard in those three days not to overeat. However, when you are away from home you tend to eat differently than you do around home, even if you are eating out both places.

At home Willy will split an entree with the little woman and both will go away full but not stuffed. Away from home (and on the company money) Willy orders similar to when he is at home but eats it all himself. Also, when everyone gets dessert, Willy gives in. Also, there is always that one that orders a couple of appetizers and passes them around

Willy is fat, full and tired as he writes this but proud to be at home!

Cooking on TV - Willys Favorites

Hillbilly Willy has found over the past few years that he enjoys cooking shows on TV because they show Willy how "cooking it up" with the best is done. It is interesting that those shows I like mostly are the most practical and cooks those things that normal people eat. Howeve, there are some of the others that I like also.

My favorite cooking shows - of course on the food network are:

1. Paula Deen - Paula's Home Cooking - Lots of good stuff - fattening stuff - Southern Cooking
2. Paul Deen - Paula's Party - a little corny - but kind of fun - sometimes - a little is a lot
3. Sandra Lee - Semi - Homemade Cooking - some practical dishes - always has a little alcholic drink in the mix - interesting
4. Bobby and Jamie Deen - Road Tested - see the country and where good food is
5. Giada De Laurentis - Everyday Italian - dont cook much of this - sounds good - looks good

You will notice that there is no Emarld or Bobby Flay - that is too fancy and too much.

Willy Likes good food!

Mardi Gras - Cajun Cooking - Great times! Get Your Cookbook!

In honor of Mardi Gras, great cajun cooking and Cajun's in general, I Hillbilly Willy present this great cajun recipe. There is nothing better in this world that good spicy, southern, cajun food. This is one of the good one. For others you might want to check out and order Hillbilly Willy's cookbook:

"GRAB YOUR LONG HANDLES MAMA - IT'S COLD IN THE OUTHOUSE! "

It is a great little recipe book with vivid descriptions. Only $5.95 payable through Paypal. Click on title and email Willy and say send it. Willy will send with the promise that you will pay when instructions given.

Crawfish or Shrimp Etoufee

1 lb. peeled Crawfish or Shrimp
1 chopped Onion
1 chopped Bell Pepper
2 chopped cloves of Garlic
1 TBS Flour
1 TBS Cajun Seasoning *** ORDER
1 stick Margarine
1 bunch Green Onions chopped
1/4 bunch fresh Parsley chopped
1 cup Water
2 cups cooked Louisiana long grain rice*** ORDER
Saute onion, bell pepper & garlic in margarine until transparent, then add flour & cajun seasoning and mix together. Add 1cup water and crawfish or shrimp, then add green onions and parsley. Cook over low to med heat for 20 min. stirring occas. Serve over cooked Louisiana rice. Serves 4

Chocolate Ribbon Pie

Willy is a great lover of sweets. Willy done found this recipe from Nabisco and believes this ought to be a great pie. If Willy can cook it this week and see Willy will let you know. However, the little wife has Willy on a diet and maybe Willy wont get this pie this week. However, here it is:

--------------
Prep Time: 15 min
Total Time: 4 hrs 15 min
Makes: 8 servings

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. sugar
1 Tbsp. milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 OREO Pie Crust (6 oz.)
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling

BEAT cream cheese, sugar and 1 Tbsp. milk in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.
POUR 2 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Pour over cream cheese layer.
REFRIGERATE 4 hours or until set. Just before serving, garnish with remaining whipped topping and 2 Tbsp. shaved chocolate. Store leftovers in refrigerator.

NUTRITION INFORMATION


Nutrition (per serving)
Calories 380 Total fat 17g Saturated fat 11g Cholesterol 20mg Sodium 640mg Carbohydrate 54g Dietary fiber 2g Sugars 37g Protein 5g Vitamin A 8%DV Vitamin C 0%DV Calcium 10%DV Iron 10%DV

Brandied Rabbit in Mustard Sauce

For those of you who have and extra rabbit in your freezer Hillbilly Willy found this recipe for Rabbit. Sounds a little bit high falutin but might be good. Or if you raise rabbits and are looking for way to make the best of them - here you go.

Yield: 1 servings
Prep. Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes

Ingredients
1 medium rabbit, cut up, frying
1 tablespoon olive oil
1 tablespoon butter, or margarine
1 medium onion, cut in four
1 cloves, whole
1 bouquet garni


Directions:

Wipe meat pieces and trim off any fat.

Heat olive oil and butter or margarine in large skillet until
bubbly.

Add meat pieces and saute on all sides until browned.

While browning, press whole cloves into onion chunks (generously).

Add chunks to skillet in between meat pieces; add Bouquet garni.

Sprinkle with salt.

Generously 'slosh' brandy over top (at least 1/2 cup).

Cover.

Cook over medium to low heat about 30 minutes or until meat is
cooked through.

Remove meat pieces from pan and keep warm.

Discard onion chunks, cloves and Bouquet garni.

Increase heat to medium high.

Add cream and mustard; cook, stirring constantly until slightly
thickened.

Return meat to pan and coat on all sides with sauce.

Serve at once.

Hillbilly Biscuits - Cathead biscuits - Good Biscuits

Biscuits are a staple on the country table and this is as good a biscuit as there is. You will find this at many a deer camp. Many people make them big and call them cathead biscuits. I like to call them Hillbilly Biscuits.

4 c. self-rising flour
2 c. milk or 1 c. cream and 1 c. water
3 tbsp. liquid Crisco

Mix ingredients in large bowl, with spoon. Pour dough out on a heavy flour board or table. Work flour in just to keep it from being sticky. Squeeze off enough to make biscuit, lay in greased baking dish (glass, pat a little. Take bacon grease spread a little on top of biscuits. Bake at 350 degrees. If you like, brown top of biscuits under broiler.

Cooking It Up at Oaklawn Park - Hot Springs, Ar

What does Oaklawn Horse Racing Park and Cooking it up have to do with each other?



Well, anyone that has ever been to Oaklawn knows the answer to that one!



The answer is Corned Beef Sandwiches. Oaklawn is noted as having the best Corned Beef Sandwich in Arkansas. Many would venture to say that it is the best in the country. I believe that might be going a little bit far, but it is very good.


There are many people that go to Oaklawn just to watch people and eat the food.


If I go - It makes it a little more exciting to put a couple of dollars on a horse and yell loud as they come down the home stretch. You can bet $5 per race on the 9 races and when the days over - even if you lose it has only cost you $45 for betting, $10 to get in the gate and about $20 for gas and parking.


Great time for about $75.


If you have never been to Hot Springs Arkansas or Oaklawn Park - you ought to try it.


My thoughts for now.

Hillbilly Chili - Deer Chili

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............
3 pounds GROUND CHUCK OR ROUND or a 50-50 mix of CHILI MEAT and GROUND DEER MEAT.
ADD............................. 1 large ONION, chopped
1 Tbsp MINCED GARLIC
When onions are tender,
add............................ …1 Tbsp SALT
4 Tbsp CHILI POWDER
1 tsp GROUND OREGANO
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.

YIELD: 8 TO 10 SERVINGS