Tuesday, January 02, 2024

The Magical Margarita

 The Magical Margarita

"Magical Margarita" is what we named the Margarita recipe that we discovered over 15 years ago. The original recipe evolved into what is now the Magical Margarita. In our opinion, it's the best Margarita we have ever had. Restaurants can't compete with the recipe because they would never make a drink with these ingredients, probably because they would have to charge $20 for the drink (given the rediculous prices they charge for drinks these days).

Here she is...please follow the recipe carefully (no improvising)!

Ingredients you will need:

Pint Glass for serving

Tall Shot Glass (must be a tall, straight shot glass)


Cubed Ice

Fresh limes

Margarita Salt

Jose Quervo Gold Tequila (nothing fancy)

Jose Quervo White Tequila (white for bite)

Roses Lime Juice (nothing but Roses...nothing else will suffice)

Triple Sec

Orange Curacao

First, cut each lime into 6 wedges (first in half, then in thirds)

Fill 1/2 shaker with cubed ice

Squeeze in 2 lime wedges

Add 1 tall shot of Gold Tequila

Add 1/2 tall shot of white tequila

Add 2/3 tall shot of Roses lime juice

Add 2/3 tall shot of Triple Sec

Add a few splashes of Orange Curacao

Shake Well

Wet the outside rim of a Pint Glass with a third lime wedge

Salt the outside of the rim (use a knife to remove any salt from the inside of the rim)

Shake the drink one more time

Pour everything into the Pint glass

Squeeze the third lime wedge on top of the drink and throw it in

Optional: Garnish the rim with a small lime slice (but only if you have plenty of limes)

Serve....and stand back!

Warning: These drinks will knock you on your butt, adhere to the following levels of involvement:

DEFCON 1: Massively enjoyable, reminiscing and laughing will ensue

DEFCON 2: hightened emotions and table-dancing may follow

DEFCON 3: Not for the weak, not recommended, will leave a lasting memory (or not)


And by all means, please, no operation of vehicles or power equipment after having one of these Margaritas.

Monday, March 19, 2018

Mom's Chicken Casserole

Mom's Chicken Casserole is an easy and delicious meal.

1 Chicken - tear down to chicken pieces (start with a rotisserie chicken to make easy)
1 Can - Cream of Chicken Soup
1 Can - Cream of Celery Soup
2 Cans - Chicken Stock
12 oz  - Bread Crumbs
1 Stick of Butter
1 Can of Cranberry Sauce

De-bone the chicken and tear into pieces.

Melt the butter and combine with the breadcrumbs (set aside).

Mix the 2 cans of soup and 2 cans of Chicken stock (set aside).

Layer 1/3 of the breadcrumbs on bottom, then 1/2 of the chicken, and 1/2 of the soup mix.

Repeat another layer and finish on top with the last 1/3 of bread crumbs.

Bake for 45 minutes at 325 degrees.

Serve with cranberry sauce and your favorite vegetable.

Tuesday, July 28, 2015

Whipple's Awesome Potato Salad

This is a great potato salad recipe!

  • 2.5lbs boiled yellow potato, chopped (not baking potatoes)
  • 1/2 jar chopped black olives
  • 1/2 to 3/4 jar sliced pimentos chopped (large jar)
  • 1/2 jar Hellman's Mayonaise to start (add more after refrigerated)
  • 5 kosher dill pickle spears, chopped
  • 6 hard boiled eggs, chopped or sliced
  • Season salt to taste

Sunday, May 31, 2015

Mom's Homemade Brownies


1-1/3 Cups Flour
1 tsp Baking Powder
1/2 tsp Salt
2/3 cup Butter
4 squares original Unsweetened Bakers Chocolate
4 eggs
2 cups Sugar
2 tsp Vanilla


Mix and set aside Flour, Baking Powder, Salt.
Melt butter and chocolate together.

In Mixer,

Beat 4 eggs well.
Mix in Sugar and Vanilla.
Mix in the Butter and Chocolate.
Mix in the Flower mixture.

Place in 13x9 Greased Pan

Bake 25 min @ 350F

Sunday, September 18, 2011

Great Guacamole!

This is an excellent Guacamole recipe and it is easy to make.
  • 2 ripe avocados
  • 1/2 cup minced red onion
  • 2 serrano chilies minced (or jalapenos)
  • 1/2 ripe tomato, chopped, seeds and pulp removed
  • 2 tablespoons chopped cilantro (don't go overboard)
  • 1 tablespoon fresh squeezed lime juice (don't go overboard)
  • 1/2 teaspoon coarse salt (to taste)
  • fresh ground pepper (to taste)
Combine all ingredients in bowl. Use fork to break up the avocado, but be sure to leave some chunks. If you use jalapenos, remove the seeds for mild, or leave them in for hot.

Cover and let sit in the refrigerator for 1 hour or so.

Goes well with Tostito's Artisan Roasted Garlic and Black Bean tortilla chips.


Sunday, August 16, 2009

Ramen Noodle Salad

Hello all,

This is a spectacular tasting salad that my neighbor served yesterday. I couldn't help but go back for seconds and thirds! Thanks to Jenn for hosting the party, and thanks to Susan for sharing the recipe!

Ramen Noodle Salad

4 Pkg Chicken Flavor Ramen Noodles
Scallions, chopped
1/2 bag of shredded red cabbage
1 cup whole cashews
1/2 can Lo Mein Noodles (the crunchy ones)

Cook the Ramen Noodles (don't add the flavor packets)
Rinse and Cut the Ramen Noodles
Add the scallions, cabbage, and cashews, and Lo Mein Noodles

Combine the following to make the dressing:
3/4 cups of vegetable oil
4 tbsp sugar
the seasoning packets from the Ramen Noodles
1/2 tsp pepper
1 tbsp red wine vinegar

Mix the dressing in with the noodles and serve!


Monday, March 16, 2009

Tom's Baked Lobster

I have eaten many lobsters over the years, but this was the best I have ever had. We visited Tom and Allison this past weekend for dinner. While I was making the Magical Margaritas, Tom was preparing to serve this awesome meal. What a great combination (Surf and Smurf)!

Ingredients based on one 1 3/4 pound live lobster

Preparing the Stuffing


·       1 sleeve finely crumble Ritz crackers

·       2 tablespoon of fresh parsley

·       5 to 8 cooked baby shrimp

·       1/2 cup fresh crab meat

·       1/4 cup melted butter

·       lemon juice to taste, about 1 small wedge

·       2 tablespoon dry sherry

Prepare the Lobster

·       Turn the lobster on it's back

·       Using a large, sharp butcher knife, slice from the tip of the head all the way down the tail. (See the tip below.)

·       Remove the "inners" from the belly

·       Rinse with cold water to clean out

Stuff the Lobster

·       Spread the lobster open as wide as possible

·       Stuff it with the stuffing

·       Drizzle melted butter on top of the stuffed lobster, just enough to moisten


·       Cook in a 450 preheated oven for 20 to 25 minutes.  Keep an eye that you don't burn the stuffing.  It should come out slightly browned.


·       Serve with a small cup of melted butter for dipping

·       You can also include baby scallops in your stuffing.

·       If you would rather not cut the live lobster down the belly, you can boil it for a few minutes, just enough to kill it.

·       If you're serving for company, you can do everything a head of time.  Just wait to drizzle the butter onto of the lobster until the last minute.  Obviously refrigerate if you are preparing ahead.