Macaroni and Cheese - Recipe 1

1 lb. box macaroni noodles
4 cups grated cheese(s) (any cheese will do)
Cracker barrel cheese
1 can Campbell's cheddar cheese soup
1 box cream cheese or neufchatel cheese, softened
6 oz. velveeta cheese product
1 cup milk
1 stick butter or margarine, softened
1/2 cup flour
1/2 cup half-n-half cream
1/2 cup evaporated milk
1/4 cup buttermilk
1 cup sour cream
2 egg yolks
1 tsp. salt
1 tsp. pepper (black, white, or red, it doesn't matter)
1 Tbsp. French's yellow mustard or 1 tsp. dry mustard
1/2 tsp. hot sauce, cayenne pepper, or tabasco sauce
1 1/2 tsp. paprika

Cook the macaroni noodles as it is written in the package then drain in a colander and set aside.  In a large pot, make a roux of the milk and the butter.  Keep in mind not to let the roux brown.  Slowly pour in the milk and stir.  Add in the evaporated milk, cream, and buttermilk.  After a while, the sauce will thicken.

Next, add the grated cheeses; stir until incorporated and the cheese is melted.  Then add in the cheese soup, velveeta cheese product,  and the cracker barrel cheese.  Stir until the cracker barrel cheese and the velveeta cheese product melts.  Take the large pot off of the stove, which is set to medium temperature,  so that it can be set aside.  Next, pour in the macaroni noodles and stir into the cheese sauce.  Stir until well incorporated.  Set aside.

In a large bowl, mix thoroughly the egg yolks, cream cheese, and the sour cream.  Once well-mixed, and that mixture into the pot, which is placed on top of the stove.  The stove should still be set to medium.  Next, add in the mustard, hot sauce, and the spices and stir well.

Pour macaroni mixture in a greased baking sheet.  Also, sprinkle macaroni mixture with grated cheese, bread crumbs, or anything else that you wish to sprinkle with such as bacon or ham.  Bake in a preheated 350 degree oven for 25-30 minutes until the cheese melts and the macaroni browns.  Once taken out of the oven, let it cool for at least 10-15 minutes.  Then serve.

Lemon Coconut Cake

Lemon Coconut Cake
Ingredients
4 large eggs
1 cup sour cream
1/4 cup lemon juice
1 package lemon pudding
3 cups self-rising flour
2 cups white sugar
2 sticks butter or margarine
1/2 cup milk
1 tsp. lemon extract
1 package shredded coconut
1 can vanilla or cream cheese frosting
1 can lemon frosting

Directions
Preheat oven to 325 degrees.  In a large bowl, mix softened butter, sugar, eggs, and lemon extract.  Make sure to slowly add eggs, one at a time until thoroughly mixed.  The mixture should be “fluffy” and “creamy” in texture.  Then mix in the flour, pudding, milk,lemon juice, and sour cream until the batter is well mixed.     Then in two 8” or 9” greased and floured pans, pour in the batter.  Bake for 30-45 minutes.  Insert a knife or toothpick; if the knife or toothpick come out of the cake clean, then it is ready.  Let the cake cool for about half an hour at room temperature.  After the cake is cool, then frost each cake layer and cover them with the sweetened (unsweetened) coconut.

Fruitcake Recipe

Fruitcake
Ingredients
1/2 cup light brown sugar
2 cups white sugar
6 cups self rising flour
1/4 cup chopped pecans
1/4 cup chopped walnuts
1/3 cup dried blueberries
1/3 cup dried mixed berries
1/3 cup dried cranberries
2 cups raisins
1/2 cup chopped apricots
1/2 cup chopped figs
1 cup chopped dates
1/4 cup chopped prunes
1/8 cup pineapple juice
2 tsp. vanilla extract
1 Tbsp. apple juice
1 tsp. orange juice
1 tsp. lemon juice
4 large eggs
2 sticks of softened butter
1 Tbsp cinnamon
1 tsp nutmeg
1 tsp ground ginger or pumpkin pie spice
1 tsp allspice
2 ground cloves
pinch each of cumin and curry powder
1/2 cup dried coconut
 
Directions:
In a mixer, combine softened butter and both sugars.  Beat mixture until fluffy.  Then slowly add the eggs and the vanilla extract. Continue until mixture is fluffy.  Next, fold in the self rising flour and stir until well incorporated.  Then fold in the dried fruit, spices, pineapple, apple sauce, orange juice, and lemon juice.  Mix until well incorporated.  Pour batter in a lightly greased and floured bundt pan.  Bake in a preheated 350 degree oven for 45 minutes or until you insert a toothpick and it comes out clean.  You can even use a knife for this.  In the center of the cake, stand the knife up in the cake.  If the knife stands up, then it is done.  Otherwise, bake for a few more minutes until done.  Let the cake cool for 20 minutes.  Then take the cake out of the pan and serve it in a plate.

Devil's Food Cake

Devil's Food Cake
Ingredients:
4 large eggs
2 cups white sugar
4 cups self rising flour
1 tsp. baking powder
1 1/2 cup softened butter
1 tsp. vanilla extract
1/3 cup milk
2 1/2 cups
1 box chocolate pudding
1 can chocolate frosting

Directions:
In a large bowl, mix the eggs, sugar, vanilla extract, and the softened butter.  Continue beating and slowly add the eggs and beat until it is fluffy in texture.  Add flour, box of pudding, cocoa, and the baking powder.  Beat until well incorporated.  Then pour in the milk and keep mixing.  In a two 8" or 9" floured and greased pans, bake in a preheated 325 degree oven for 45-60 minutes.  After baking for 45-60 minutes, use a butter knife or toothpick and poke in the center of the cake.  If it comes out clean, then it is ready.  Let cool at room temperature for at least an hour.  Then flip the layers onto a plate and frost each layer.

Chocolate Almond Cake

Chocolate Almond Cake
Ingredients
5 large eggs
3 sticks softened butter or margarine
1 tsp instant coffee grounds
1 package chocolate pudding
1/2 tsp almond extract
1 cup unsweetened cocoa
2 1/2 cups white sugar
3 1/2 cups self-rising flour
1/4 tsp vanilla extract
2 cups slivered almonds
2 cans chocolate frosting
1/4 cup milk or almond milk

Directions
Preheat oven to 325 degrees.  In a large bowl, mix softened butter, sugar, and eggs.  Make sure to slowly add eggs, one at a time until thoroughly mixed.  The mixture should be “fluffy” and “creamy” in texture.  Next, add the pudding and the extracts; fold it into the mixture. Then mix in the flour, and milk until the batter is well mixed.  Then in an 8" or 9" greased and floured pan, pour in the batter.  Bake for 20-40 minutes.  Insert a knife or toothpick; if the knife or toothpick comes out of the cake clean, then it is ready.  Let the cake cool for about half an hour at room temperature.  After the cake is cool, then frost each cake layer; pour the melted chocolate frosting. Cover them with the slivered almonds.  Finally, serve.

How to celebrate and focus on Christmas, my favorite time of the year

One thing I am thankful for is that I don't lack issues to write.  I have many views, likes, and dislikes. I have no problem with that.  It is just who I am.

For instance, I love this time of year.  It was when I discovered new songs that I still play or have on my mp3 player.  One day I would love to have an Ipod.  However, I guess I have never been one to follow the crowd.  I am just not good at "keeping up with the Joneses" or anyone else for that matter. I prefer to be myself, follow my own example, and go at it alone.  Sometimes, it is beneficial; sometimes it is not.

I just am in love with this time of year.  My anxiety is not as off the charts as it is during the rest of the year.  I am so happy this year.  I love the trees, the gifts, the pomp and circumstance, and most of all, the True Meaning of Christmas.  His name is Jesus.  While it may be the case that He was not born of a virgin on December 25, the real point was that He was born, ministered, was crucified and died for us all, conquered death, hell, and the grave, and resurrected.  He has changed not just the lives, but the destinations and souls of numerous, including mine.

I for one, believe that despite outside the pomp and circumstance, that Jesus really is the Reason for the Season.  I just don't like that many only think of Jesus on December 25 or Easter, but not beyond. Do they not believe that He is the same One who will be the Judge of all of us?  Sure He was and still is loving and kind, but one should never play around with God.  One day, all of the Christmases and the Easters will be over. Eternity is that: eternal and forever.  Maybe all of us should celebrate Christmas in that way with that mindset.

I don't like cliches.  I really don't know anyone who does.  (Life is too short is the cliche I am going to use no matter how true it is.) Anyways, it is great to celebrate, but it is better to be mindful of Who, when, what, where, and why?  Do we worship Him or do we worship the gifts and all that comes with it?  Do we give and serve others because we love Him or because it is just something we do for the holidays and all of a sudden don't do as much most of the rest of the year?  That is something that I have to keep in mind as I am not immune to being judged.  It is rather poignant sometimes to think of Christmas in that way because God earned our Respect (to put it mildly), we are to love, fear, and reverence the One who has the power to cast us all into Hell or rapture the believer to Heaven to be with Him in the New Jerusalem forever.  Whatever one's views of Christmas, that I know for certain will never change.

My tribute to actresses "of color"

I would like to take the time to remind myself and others who I hope will be reading this about those black actresses who came before us.  Black and part-black actresses like Halle Berry, Whoopi Goldberg, and numerous others whose names escape me should be thanking these ladies.  They have paved the way for countless actresses from the blaxploitation era to right now.  I wish I had heard of these ladies before.  Okay, some of them, I have heard of and have seen, but still. Here are a few of them.  I would like to watch these ladies on screen, or online.

 Fredi Washington (RIP)

 Lena Horne (RIP)

 Pam Grier

 Juanita Moore (RIP)

 Louise Beavers (RIP)

 Judy Pace

 Diana Sands (RIP)

I myself wondered what would be like if I were an actress.  It would be quite interesting.  Well anyways, there are many more actresses "of color" that I could have put up, but there are so many and too little time.  As a fan "of color" I am grateful.