The Recipe to Attempt File

I saw this over at Frugal Upstate and thought it might be fun to try to make it. Wouldn't the braided bread look impressive on a Thanksgiving table?

Refrigerator Bread

If you've never checked out Frugal Upstate, take a look. She has lots of tips on how to stretch a dollar, and lots of frugal recipes.

If you have any good bread recipes that don't require the use of a bread machine, bring them on! Simple is better. I'm lazy.

News You Can't Use

Yesterday I learned where my middle name came from. Well, kind of. I mean, I was named after my aunt. But yesterday she told me that the name came from a book her dad read. A main character's name was Alayne and he liked it, so he picked it for her (and indirectly, me). She said she tried to read the book and she didn't like it. How sad. I just thought it was funny that I was indirectly named after a book character. The book is called The White Oaks of Jalna. Has anyone read it?
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I would like to give a shout out to Mr. QuakerOats who has finally realized that you can put oatmeal into a cookie and call it a breakfast food. This is a principle I've adhered to for at least 29 years.

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I made Greek Fried Chicken last night for the first time. It was really easy and good!

Here is an approximate recipe (I didn't measure anything).

4 thinly sliced chicken breasts
olive oil
Cavendar's Greek Seasoning
Lemon juice
Cinnamon (I know!)

Put the chicken in a bowl with a couple of tablespoons of olive oil, and some lemon juice (I put maybe a tablespoon or so and that was almost more than plenty).

Sprinkle a lot of Cavendar's into the bowl and mix it all around. I also added just a smidge of cinnamon (I stole that from a different recipe, but I was scared, so I didn't add much) You can poke holes in the chicken to make it soak up the marinade more efficiently. Stick it in the fridge for a few minutes while you do something else.

Pour enough olive oil in a skillet so that the bottom is entirely covered and heat it on medium heat. When the oil is hot, put the chicken in and cover it. Flip the chicken fairly regularly and in about 20 minutes it's done. At the end, just turn the heat up a little and brown the outside of the chicken.

I think it would also work well as a grilling or baking marinade for those of you who are health fanatics-- which brings me to my next topic...
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New drinking game:

Every time someone on The Biggest Loser cries, take a shot. You'd be wasted just watching the promos. It's ridiculous. I have to eat Mini-Eggs while watching it just to make it through. (Kevin's a fan of the show, FYI.) There's less crying in a Lifetime Original Movie, and that's the truth!

Kevin Has Crabs + Chinese Wisdom

OK, so he only has one crab. But I couldn't resist.

It's a Fiddler Crab and it lives in his aquarium. He also got three yellow Mollies (One boy and two girls) and four Ghost Shrimp (one of which died before we even got it home-- it's hard out here for a shrimp!).

Anyhoo, the crab's name is Crabby Patty. We've learned not to name the shrimp because they always mysteriously disappear, and the yellow fishies do not have names yet. I will submit any yellow fish name suggestions that you have to TheBoy and will let you know if any of your suggestions make the cut. If we choose your name, I'll give you a marvelous prize. Just kidding, but I will give you some linky love if you want it.

The other fishies' names are:

Fluffy (catfish)
Mr. Whiskers (catfish)
Skeletor (some kind of white/see through Tetra)
The Other Skeletor (we can't tell them apart)
Circe Nightshade (Black Skirt Tetra)
Azrael Abyss (Black Skirt Tetra)
Hitler (Reddish Tetra)
Jaws (Reddish Tetra)
Jack (Boy Red Wag Platy)
Chrissy (Girl Red Wag Platy)
Janet (Girl Red Wag Platy)
Dianne (Girl Red Wag Platy)

+ A Yellow Mystery Snail that we call Snaily

And speaking of eating animals (MEOOOOOOOW), we had Chinese food tonight. By Chinese food, I mean that I ate some Sweet and Sour "Chicken" without the sauce (which I realize basically doesn't even count as Chinese food). But the best part of Chinese food is always the fortune cookies, no?

Without further ado, here are our fortunes:

Kevin: For hate is never conquered by hate. Hate is conquered by love (in bed).
Jennifer: Go for it. You never know what happens next (in bed).
Kevin: Avoid the opposite sex today (in bed).
Jennifer: Work with the public and let some of your hidden qualities shine (in bed). Oooooer!


And as a special bonus, check out Michelle's fortune cookie recipe at Scribbit. She's Alaska's (much cooler) version of Martha Stewart.

Christmas Tour of Homes

BooMama is hosting a Christmas Tour of Homes.

I've already found some interesting Christmas decorating ideas by looking at other participants' entries.

I don't have anything particularly creative going on with my decorations, but I decided to participate anyway. So without further ado, here are some of my faaaaavorite things. If you're participating in the tour, be sure to leave a link to your page in my comments. I want to see your decorations too!

Let's get this out of the way first... You may or may not know that my friend Roz and I have a holiday tradition of driving around town and dissing people's outdoor Christmas lights. It's absolutely uncalled for and we're terrible people for doing it. But there's just SO MUCH material for merry-making out there. You might remember this particular entry (complete with pictures of bad decorations).

Well, I put lights in the shrubs outside my house for the first time this year. I fear I have turned into one of those people I've made fun of before, but I did the best I could with what I had to work with. Here's the outside:





Then there's the tree. I started out with an all silver tree a few years ago, but I've been adding more diversity to it in the past few years.



Here's a favorite ornament. The boy made this for me from one of our beach vacation pictures and sand and shells from the beach. Isn't it lovely? I hope he will make me another ornament this year. Wouldn't that be a fun tradition?(This is NOT a hint. This is a blatant request.)


Here's another ornament I like. I actually have a few of these. They're little wooden "ice skates". They're hung on the tree by their little leather laces.


How about one more ornament? Those of you I grew up with will appreciate this one. Nothing like bringing a little nostalgia to the Christmas tree.



Here's an over all view of the decorations inside the house. When I was growing up, we had a piano that was very similar to the one pictured. We always hung our stockings from it and we displayed our Christmas cards on it. Since I don't have a fireplace, I still hang my stockings from the piano. After all, it's not like I actually play piano. Might as well use it for something!


The middle stocking is my stocking from childhood (which explains why one of the little adornments is missing). My great-aunt made it for me and it's survived all these years. The other stockings are for my fur-children.



These days, I stick my Christmas cards in this Christmas card holder. I'm not altogether happy with it, though, because it doesn't hold the cards very tightly and sometimes they fall out. But it'll do for now.




And since I'm not a super-duper-holiday-decorator, that's all I have for you! Thanks for coming by and Merry Christmas!

*Bonus*

For the past couple of years, I've made or eaten (or both!) these cookies during the holidays. They're easy to make and they're so good. I got the recipe out of this wonderful cookie cook book--a cookbook so great that my mom got tired of all of us girls borrowing hers and she contacted the publisher and bought a ton of these books to give away. Now back to our scheduled program...this recipe is in the section called "Cookies Even Jen Kids Can Make".

Chocolate Chippers

1 c. vegetable shortening
1 c. packed brown sugar
1 c. sugar
2 eggs
1 tsp. vanilla extract
1 1/2 c. all purpose flour
1 tsp. baking soda
1 tsp. salt
2 c. quick or old fashioned oats, uncooked
1 package (6 oz.) mini semi-sweet chocolate pieces

1. Preheat oven to 350. Cream shortening and sugars in a large mixer bowl at medium speed until light and fluffy. Add eggs and vanilla; mix until blended. Beat in flour, baking soda, and salt at low speed until blended. Add oats 1 cup at a time; mix until blended. Stir in chocolate pieces.

2. Drop by level tablespoons 2 inches apart onto ungreased cookie sheets.

3. Bake at 350 for 10 to 12 minutes or until lightly browned. Cool cookies for 2 minutes on cookie sheets. Remove cookies; cool on racks.

4. Store in a covered container.

Yield about 6 dozen.*

*I only got about 3 or 4 dozen. I like bigger cookies.

Enjoy!

Chicken in a Pot Recipe

1 lb. bag of baby carrots
1 small onion, diced
14 1/2 oz. can green beans
3 lb chicken
2 tsp. salt
1/2 tsp. black pepper
1/2 cup chicken broth
1/4 cup white wine
1/2-1 tsp. dried basil

1. Put carrots, onion, and beans on bottom of slow cooker. Add chicken Top with salt, pepper, broth, and wine. Sprinkle with basil
2. Cover. Cook on Low 8-10 hours or High 3 1/2-5 hours.

(Of course I omitted the carrots and onion. I also sprinkled a little garlic powder on top of the chicken, but it would probably be best with fresh garlic. I didn't have 3 pounds of chicken, so I just used what I had.)

More Soupyness

Here's another one of Little Mandy's recipes (she never lets me down). It makes a HUGE batch of soup, so I usually half it.

Baked Potato Soup

4 large baking potatoes (microwaved until soft)
2/3 c. butter
2/3 c. flour**
6 c. milk
3/4 tsp. salt
pepper to taste
12 cooked slices of bacon or 1 package oscar mayer real bacon pieces
1 1/4c. shredded cheddar
1 c. (8oz) sour cream

Scoop pulp of baked potatoes into a bowl. Melt butter on low heat in large saucepan. Add flour. Cook butter and flour together for 1 min. (It will look clumpy and gross, but keep going!). Gradually add milk during that 1 min. Stir. Cook on medium heat until thick and bubbly. Add salt, pepper, potatoes, 1/2 c. bacon, 1 c. cheese, sour cream. Cook on medium heat until well heated. Add milk as needed. Sprinkle extra cheese/bacon on top when serving.

--Here are some flour-free suggestions I've come up with through various sources.

Cooking the flour and butter together just makes a thickening agent. I think you could just forego the flour altogether, melt the butter and follow the rest of the directions. I'm told that you can take a few cups of the soup (pre-potatoes), put it in a blender to fluff it up for a little bit, and then add it back to the rest of the soup. Supposedly this will thicken it too.

Or you could substitute corn starch, but even using the 2 parts flour = 1 part cornstarch rule, that's a lot of corn starch! You might want to experiment with a lot less and just add some if you need it (but you'll need to mix it with water or something to get the lumps out before pouring it into the soup if you're going to add it later).

Also, I don't usually put bacon in it. I like the flavor of the bacon, but I don't like the texture of bacon that has been swimming around in soup and getting soggy.

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Now I'm really hungry. Good thing I'm taking an early lunch today.

I don't really have any super-exciting news to report. I did go to Alias last night where my suspicions that Irena is still alive were confirmed. I'm pretty sure that everyone on that show is indestructible. Nobody ever really dies....except Emily (but she gets to come back in Sloane's subconscious) and maybe Dixon's wife. It's kind of like watching Days of Our lives. You can't really mourn anyone's death because you know that they aren't really gone forever.

I'm a day behind on my Beth Moore study. Bah. I'll catch up tonight though.

Hayden just sent me this. I think it's pretty funny.

David Letterman's Top 10 Drawbacks to Working in a Cubicle



10. Being told to "think outside the box" when you're in a freakin' box all day long.



9. Not being able to check e-mail attachments without turning around to see who's behind you.



8. Cubicle walls do not offer much protection from any kind of gun fire.



7. That nagging feeling that if you press the right button, you'll get a piece of cheese.



6. Lack of roof rafters for the noose.



5. The walls are too close together for the hammock to work right.



4. 23 power cords - 1 outlet.



3. Prison cells are not only bigger, they also have beds.



2. The carpet has been there since 1976 and shows more signs of life than your coworkers.



And the Number 1 drawback to working in a cubicle is...



1. You can't walk out and slam the door when you quit.

A recipe Straggler

Chocolate Gooey Butter Cookies
From the Kitchen of Little Mandy and Paula Deen
Enjoy!!

1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting
Preheat oven to 350 degrees F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

Little Mandy is a woman after my own heart. Maybe I'll try to make these cookies this weekend. They sound pretty good (and fattening!).

Last night I tried a new recipe (kind of). I took a creamy tomato basil soup recipe which I really like and I turned it into a sauce to go over pasta and chicken. I thought it turned out OK. I really like it just as a soup, but the flavor of the sauce reminds me of a chicken pasta dish that I used to get at a local restaurant (before they went out of business) so I figured it couldn't be too bad to pour the soup over some cooked chicken and pasta and see what happened.

Here's the soup recipe. When they say the tomatoes should be seeded, they mean it. It does make a difference. Sometimes I don't seed them because it is so time consuming, but the texture of the soup is a lot smoother if the tomatoes are seeded. Oh, and you don't want to see the nutrition information, so put a post-it over that part of your screen or something.

Brr!

It's cold today. There was actually frost on the ground this morning and I'm not sure that there's not frost on my desk. Apparently they don't see any reason to turn the air conditioning off, even though it's colder than a witch's tit in a brass bra.

Yesterday I joined a recipe exchange. These are the recipes that people have given me so far:

Magic Bars

1 graham cracker crust
1 cup pecans
1 cup chocolate chips
1 cup coconut
1 can Eagle Brand Milk

But the cup of nuts in the graham cracker crust first, then the chocolate chips, then the coconut, then pour the can of milk over all of those ingredients, let it set 5-10 minutes while oven preheats on 350 degrees. Put in oven and bake for about 20 minutes and coconut is toasted. Let cool and cut into pieces.

Key Lime Pie

1 small package of fat free Key Lime Jell-O

2 small tubs of light Key Lime Yogurt

1 small tub of fat free Cool Whip

2 reduced fat Graham Cracker Pie Crusts



Prepare Jell-O according to package (do not add cold water).

Wisk in yogurt.

Wisk (or fold) in Cool Whip.

Pour into pie crusts. Chill for 2 hours.

Makes 2 pies.



If you use the fat free and reduced fat ingredients, one slice of pie (approx 1/8 of pie) is less than 2 points!

Chocolate Chip Cheesecake

2 lbs. chocolate chip cookie dough
2 8-oz. pkgs. cream cheese
2 eggs
1 cup sugar
1 tsp vanilla

Layer 1 lb. of the cookie dough in the bottom of a 9x13 pan. Mix cream cheese, eggs, sugar, and vanilla until creamy. Pour mixture over layer of cookie dough. Layer remaining 1 lb. of cookie dough over mixture. Bake at 350 degrees until golden brown (20-30 minutes).

It's clear that people understand that the way to my heart is through dessert.
My reputation reaches farther than I realized. Even strangers are sending me dessert recipes.

Rescue me from this Den Of Germs.

Seriously.

I've got "mommy parts" sitting next to me hacking up a lung, my team leader is just getting over "fever, achy, chills" which my family calls the flu, my other team member (who doesn't work in this office, so the contagion threat isn't as high with him) has just had a battery of tests run on him because he's been feeling like crap, my DBA has some kind of eye infection.

It's making me very twitchy. I've been using so much hand sanitizer that my hands are starting to crack and peel.

I've signed up for my free flu shot on the 12th, so let's hope I'm not contaminated before that has a chance to do its work.

Tonight I think I'm going to attempt to make homemade chicken pot pie. This will be quite a feat because neither the boy nor I eat vegetables, plus, I've got no experience with chicken pot pies. The result is that I will take this recipe from allrecipes.com

INGREDIENTS:
1 1/2 cups chicken stock
1 cup cooked, shredded chicken meat
3/4 cup green peas
1/3 cup diced celery
1/3 cup diced carrots
1 1/2 cups shredded Cheddar cheese
2 tablespoons cornstarch
1/4 cup milk
1 recipe pastry for a 9 inch double crust pie

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DIRECTIONS:
In a medium saucepan combine the stock, chicken, peas, celery and carrots. Bring to a boil.
Mix cornstarch with milk and stir into stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
Preheat oven to 325 degrees F (175 degrees C).
Stir cheese into filling mixture and pour into a 9 inch pie crust. Top with second crust, seal edges and cut slits in top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until top crust is golden brown.

And I will turn it into this:

INGREDIENTS:
1 1/2 cups chicken BROTH (because I can buy that in a can)
3 boneless skinless chicken breasts, boiled and shredded.
2 baking potatoes, peeled and cut into little pieces
1 1/2 cups shredded Cheddar cheese
2 tablespoons flour (who the heck has cornstarch lying around?)
1/4 cup milk
1 recipe pastry for a 9 inch double crust pie (I don't know what 'recipe pastry' means, so I just bought some rolled pie crusts.)

DIRECTIONS:
In a medium saucepan combine the broth, chicken, and potatoes. Bring to a boil.
Mix flour with milk and stir into broth mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
Preheat oven to 325 degrees F (175 degrees C).
Stir cheese into filling mixture and pour into a 9 inch pie crust. Top with second crust, seal edges and cut slits in top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until top crust is golden brown.

I'm just now reading the 'remove from heat and let cool for 1 hour'. They must be crazy! Welcome to the year 2006 where people actually work 40 hours a week. I don't have an extra hour to let something cool. I'll go home at lunch and cook the chicken (really should have done that last night, but I was lazy), then I'll just do the rest in one fell swoop.

The Laughing Cow: Friend or Foe? You Decide!

As I may have mentioned before, I decided to try out a lower fat recipe for Alfredo sauce that Arthur shared with me. The picture I posted here is the logo for the type of cheese that's used: The Laughing Cow Low Fat Garlic and Herb. The recipe follows:

Laughing Cow Alfredo

POINTS® value 2
Servings 2

3 wedge The Laughing Cow Light Creamy Garlic & Herb
1/2 cup 1% low-fat milk
1 Tbsp reduced fat parmesan cheese
1/2 Tbsp Molly McButter Natural Butter
1/2 tsp garlic powder

Instructions

In a medium-sized saucepan, combine all the ingredients over a low heat,
until everything is melted and the sauce is velvety smooth, about 20
minutes. Serve immediately over hot cooked pasta of your choice.(add
points for pasta used)

Kevin was the first to notice that if you imagine the cow in the logo without ears and with its white nose painted red, it's the spitting image of the DEVIL! (And why does it have earrings made out of packages of cheese? More than a little weird!

I digress.

I cooked the alfredo sauce, but I didn't do it totally low fat because I was scared it would be gross. I used 2% milk, regular butter, and regular parmesan cheese (I just dumped a little in, I don't know how much I used). I served it over eggless egg noodles and threw a little chicken in that I sauteed with some chopped up garlic. (That Oscar Mayer pre-cooked chicken is the way to go!)

Anyway, it was actually really good. Next time I think I'll try the low fat parmesan cheese.

(and by the way, I did drink a Coke yesterday and it was the best Coke I've ever had)

How to make Horse Piss Punch

Is piss a bad word? It's not at my house!

We make fruit punch a lot. OK, we don't. Kevin does. The last time we made it, I urged him to use Orange Kool-Aid instead of Red (or cherry, as some of you might refer to it). What resulted was a beverage that resembled "Horse piss in a puddle". It's a nasty shade of brown, yet it tastes OK...just not as good as the pretty version. Maybe it's just a mental thing, though.

So here's a recipe for the nasty looking version, but you can use any flavor of Kool-Aid you want (for the pretty version) as long as one of the packets is lemon flavored.

1 packet yellow kool-aid
1 packet orange kool-aid
1 packet purple kool-aid
1.5 cups of sugar
1 tall can of pineapple juice

Mix all of them up in a gallon pitcher and then fill the rest of the way with water. Serve over ice. (Didn't that sound professional?)
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Alias was scary last night. I watched a great deal of it with my hands over my eyes. I'm such a wuss. They also seemed to have a spider theme going, which was totally unnecessary. Maybe it was originally aired as an episode around Halloween. That's still no excuse, though.
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There's a new link on the sidebar of this page. A friend pointed me in the direction of a really funny blog. If you're easily offended, you might not care for it. He uses a little bit of colorful language, but he's funny. I particularly liked his entry entitled, "How to raise kids because some of you suck at it!"
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Thank you to my loyal reader(s) who often comment. Comments make me feel special. Validate me. Please? I had to take the link to this blog off of my myspace page temporarily, but I'm working on a work-around. Sorry to those of you I cut off unexpectantly. It wasn't anything personal. Just some preventative maintenance.
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Tonight I need to mow my lawn, which means I probably won't be jogging. I feel like such a jogging loser. Would anybody like to contribute to my liposuction fund?

It's not easy being this practical.

It's really not, but apparently it's easier than being impulsive...at least for me. Bleh. I thought chicks were supposed to be illogical and make decisions based on emotions rather than really thinking about them. I don't get how anybody can do that though (with the exception of my three weaknesses...my kryptonite, if you will: chocolate, shoes, and a boy named Kevin). I'm funny.

Anyway, I know that little snippet didn't make much sense to 99% of you, but sometimes my blog isn't all about YOU. It is mine, after all. :)

I made hashbrown casserole and zesty herb marinated chicken last night. It was alright. The Grillmates marinades are good for baking, just an FYI. The hashbrown casserole was OK. I added garlic because, as you might know, I don't believe in onion. I think it might have been a little much. I actually said a phrase that was so unusual (coming from my mouth) that Kevin had to stop eating and just stare at me for a minute.

"I think it's a little too garlicy."

This joins another strange phrase I said recently, "This is too sweet."

Sugar and garlic are two of my favorite things. I think my alternate personality might have taken over temporarily to make me say those things. Not sure.

Anyway, my main goal with hashbrown casserole is always to make the hashbrowns smushy. I can't stand crunchy potatoes. They were fairly smushy, so it's a step in the right direction. I want to continue to tweak it and see what improvements I can make.

As Promised, Chocolate Cheesecake Recipe...

The recipe is here. I use milk chocolate chips instead of semi-sweet though because I'm an unapologetic sugar addict!

It's easy peasey. The last time I made it, I didn't use my springform pan. I just bought two ready-made graham cracker crusts (the extra big ones) and split the batter in two. That turned out OK, but store-bought graham cracker crusts don't compare to a homemade one.

I've also found that if I'm making a homemade crust, it's better to buy graham cracker crumbs instead of getting graham crackers and crumbling them yourself. The texture is more uniform with the pre-packaged crumbs.

If you use a springform pan (the presentation is better), use a water bath to help keep the cheesecake from cracking if you want to. It won't affect the taste any though.

And that's about all I have as far as cheesecake tips go.

But here's today's burning question:

Why did McAlister's put lettuce in my tea today? I didn't ask for lettuce in my tea. I wouldn't even dream of asking for lettuce on a sandwich, much less in my beverage of choice. Very bizarre.

Sasquatch!

Earlier I heard the words, "See, this is a man in a costume, and this is a real sasquatch." You just don't hear that every day.

That's just funny. And the funny part is that the person who said it wasn't joking.

Anybody know anything about infused olive oil? We roasted some garlic last night and I picked up some fresh basil and oregano, but that's as far as we've gotten. Any tips would be appreciated.

Thank you, Arthur, for my "I heart Lafawnduh" shirt. I really do heart Lafawnduh, so it's very appropriate. Once again, you're coworker of the week.

The bug guy is coming to spray my house today and I didn't get around to mowing the back yard. I really hope he doesn't hurt himself out there. The dogs have booby-trapped it pretty well with all the holes they've dug. When the grass is this high, you can tell the holes are there. Maybe I'll leave work a little early and mow it before he gets there. Like right now. I should go right now.

The little biscuit that smells like butt

I'm cooking Pao de Queijo, the magical little Brazilian cheese bread that smells like butt. At least some people think so.

In college, my Brazilian friend, Dani, got me hooked on it. One day we were making it in the dorm and some girls walked down the hall and we heard them say, "It smells like butt in here." So we got a kick out of that. I personally think it smells more like vomit. It's just the parmesan cheese smell...no gross ingredients involved.

Dani gave me the recipe, so I thought I would write it here in case anybody's been looking for a quick way to make their house smell like butt.

In a blender mix the following ingredients:
3 cups of Tapioca Flour (can be found in natural food stores or asian markets)
2 or 3 cups of parmesan grated cheese
1 cup of oil
1 cup of milk
3 eggs
salt to taste (Dani uses 1/2 tsp, but I like about double that much)

Mix everything well in the blender, then pour in a mini-muffin pan, sprayed with non-stick oil.

Bake at 350 for 20 minutes or until desired golden//brownish color. The lighter the color, the softer the inside. (Oh yeah, the texture is a crunchy outside with a gooey inside). Serve warm.

I'm eating one now. Yum!
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Tomorrow I'm going to a Razorback game, and I'm going to get to meet up with my friend Little Mandy who I haven't seen since December. I think I'll even get to meet her boyfriend for the first time, so that should be fun.

Sunday I'm going to go help out at a camp that's housing refugees. I'm sure that will be an interesting experience.