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You can use peanuts also! I know i am ... Pecan Brittle 2 cups sugar 1 cup golden corn syrup 1/2 cup water 1 1/2 cups pecans 2 Tbsp. butter 1/2 tsp. salt 1/2 tsp. baking soda In heavy saucepan, combine sugar, corn syrup and water; bring to boil over medium heat. Cover and cook for 3 minutes; uncover and stir in pecans. Place candy thermometer in saucepan and cook, without stirring, for 15 minutes or until soft-crack stage (270-290ºF). Add butter and salt; cook, stirring constantly, for 5 minutes or until hard-crack stage (300-310ºF). Test by dropping a little syrup into very cold water. Remove syrup and bend; it should be brittle and snap easily. Stir in baking soda; immediately pour onto well-grased 17X11-inch jelly roll pan. With wooden spoon, spread as thinly as possible; let cool. With rolling pin or mallet, break candy into pieces. Makes about 1 1/4 lb. Source: Canadian Living Magazine Jag's Veggie Pizza ! This is so good & goes with anything or just as snacks. 2 packs cresent rolls; put on cookie sheet & bake per package. 1 pkg. cream cheese, 1pkg Hiddenvalley Ranch dry dressing 2 Tbs milk, mix together, spread on cooled cresent rolls. 1 C. shread carrots , 1 C.chopped mushrooms, 1/2 C.chopped bell pepers, 1/2 C. chopped radishes, 1 1/2 C. shreaded cheese over the top of every thing. You can put whatever veggies or cheese that you prefer. BuZzardz Breath BBQ sauce~ This is my Bro! Buzzard's Breath Barbecue Sauce 2-cups chopped onions 1 cup very strong coffee 1 cup Worcestershire sauce 1 cup catsup 1/2 cup cider vinegar 1/2 cup brown sugar 3 tablespoons chili powder 1 pureed Habanero pepper - include seeds** 4 garlic cloves, pressed 1 teaspoon pepper, freshly ground Combine all ingredients in a saucepan and simmer for 15 minutes. Puree in a blender or food processor. Divide sauce between 2 pint-sized, sterilized jars with canning lids. This makes a nice homemade gift combined with a barbecue cookbook or some other barbecue accessory. ** Habanero peppers are the hottest. If you can't find them in your Mexican food aisle at the grocery store, or you want less heat, you may substitute jalapeno pappers ! OK famliy & freinds your recipe here! Send me a good one !

BuZzardz Chili ~ warm stuff if you want! > * BuZzardz Chili * A box of saltine crackers.Or 1 bag of oyster crackers or some cornbread! 2 lbs of shredded beef, or ground round beef. 1 14oz. can of diced and peeled tomatoes. 1 8 oz. can tomatoe sauce. 1 large can red beans. (15oz. or so) 1 regular can of kidney beans (15oz.or so) 1 big aZZ sweet onion. 1 big aZZ green pepper. 1 big aZZ red pepper. 1/4 cup diced celery. 1 large hot pepper of your choice (optional) 1 teaspoon of ground cayenne pepper. (optional) > 2 heaping tablespoons of masa flour. 1 package of favorite powdered chili mix. (any that comes in brown bag). Take beef and cook it in pressure cooker until you are able to shred beef easy. Shred and drain. Or brown some hamburger and drain. Add 2 cups of water, 8 oz of tomato sauce, , diced tomatoes, and the spice pack, onionz, pepperz, hot pepper. and celery, all diced and cut up good. Now is the time to make it hot as you want. Add crushed hot pepper to taste. (Best to leave it out if there are kids or you are faint of the heart!) Add a bunch and may the Good Lord help U. Simmer slowly for 1 hour. About 30 mins before chii is ready, add beans. Also, add masa flour if you want it thick. I add about 2 tablespoons. Simmer for 30 more mins, and you will have the best chili you ever had. Top with shredded chedder & crackers! MMmm ~~Cousin Connies Round steak & dumplings~~ This meal is delicious. 3/4 cup flour 1 tablespoon paprika 3 pounds boneless beef round steak - cut into serving size pieces 2-3 tablespoons vegetable oil 1 medium onion, chopped 3 cups water 2 cans (10 3/4 ounces each) cream of chicken soup, undiluted 1/2 teaspoon pepper DUMPLINGS; 3 cups flour 1/4 cup dried minced onion 2 tablespoons baking powder 1 tablespoon poppy seeds 1 1/2 teaspoons celery salt 1 1/2 teaspoons poultry seasoning 3/4 teaspoon salt 1 1/2 cups milk 6 tablespoons vegetable oil 1 cup dry bread crumbs 1/4 cup margarine, melted Combine flour and paprika in plastic bag. Add beef a few pieces at a time and shake to coat. Brown steak in oil on both sides in batches, adding more oil if necessary. Remove and keep warm. In the drippings, saute onion until tender. Stir in the water, soup and pepper. Bring to a boil. Return meat to pan. Cover and bake at 325 for 1 1/2 hours. For dumplings, combine flour, minced onion, baking powder, poppy seeds, celery salt, poultry seasoning and salt in bowl. Combine milk and oil; stir into dry ingredients just until moistened. Increase oven temperature to 425. Combine bread crumbs and butter. Drop dumpling batter by rounded tablespoonfuls into crumb mixture; roll to form dumplings. Place on top of simmering beef mixture. Cover and bake 20-25 minutes longer. (Do not lift cover while baking)