Monday, June 15, 2009

A Mr. Macabre Giveaway...

It has come to my attention that it is proper etiquette to at some point have a giveaway to show appreciation to your readers and I DO appreciate my readers, each and every one, I sincerely do. I have been thinking long and hard about this and have decided to make it simple for you to enter...but first, what is being given away to make it worth your while? Namely a Southern fried sampler of local treats and some Hallowe'en goodness thrown in. It wouldn't be a surprise if I told you what all it was...but I'll blog some of the stuff to let you know in later posts...
What I ask you to do to enter is simply this: Send a comment to my blog with your favorite recipe. Any recipe commented on any topic, anywhere and you're entered.
That's all. I would like your favorite recipe(s). I will put your name in the pot once (we must be fair to all those who aren't Martha Stewarts out there but you may share as many recipes as you would like) and the drawing will be July 4th. Please make sure that you leave some way for me to contact you to find out how to get your giveaway gift to you if your name gets drawn (if you have a Blogger account or any other blogging account, I can send a note but if you comment anonymously, then I'm stuck). To make it more interesting, I will make your dish in a video blog in my own sadistically sick style and try it out and give it my opinion. And don't worry, I'm basically a kind person, I will not ridicule your recipe, unless it's an obvious joke or being a smart&%$@ and then forget it, Mr. Macabre don't play that.

Or your recipe involves rutabagas, which will automatically forfeit your prize since I loathe rutabagas.

Good luck!


DeadmansLog said...

Ooo! How do you feel about bourbon pumpkin cheesecake? Or sinfully delicious cupcakes?

Darnit. All I can think about are desserts. I do know other recipes, I promise.

Just... give me a second to think of one...

Mr.Macabre said...

Anything more that 550 calories per serving feels alright to me!

Eve Noir said...

So do we have to give EXACT details to this recipe? (I only ask cuz I'm lazy and some of the things I like are a bit complex.) :(

Mr.Macabre said...

I would say that it would need to be able to be duplicated by the average cook; you wouldn't have to go into detail on how to make a roux or the technique of flambe', just enough information about the ingredients and how they are put together to make the dish that it could be called a real recipe :)

Diane said...

here is my ABSOLUTE FAVORITE thing to eat - EVERY!

Chicken & Dumplings

* 2-1/2- to 3-pound chicken
* 2 Quarts water
* 1 Teaspoon Salt
* 1/2 Teaspoon Pepper
* 2 Cups All-purpose flour
* 1/2 Teaspoon Baking soda
* 1/2 Teaspoon Salt
* 3 Tablespoons Shortening
* 3/4 Cup Buttermilk

Place chicken in a Dutch oven or large kettle; add water and 1 teaspoon salt. Bring to a boil; cover, reduce heat,and simmer 1 1/2 hours or until tender. Remove chicken; let it cool slightly. Bone chicken, cutting meat into bite-size pieces; set aside. Bring broth to a boil; add pepper. Combine flour, soda, and 1/2 teaspoon salt; cut in shortening until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times. For drop dumplings, pat dough to 1/4-inch thickness. Pinch off dough in 1 1/2-inch pieces, and drop into boiling broth. To make rolled dumplings, roll dough to 1/4-inch thickness. Cut dough into 4- x 1/2-inch pieces. Drop dough, one piece at a time, into boiling broth, carefully stirring after each addition. Reduce heat to medium-low, and cook 8 to 10 minutes or to desired thickness, stirring occasionally. Stir in chicken.
Serves 4 to 6.

Don't forget, of course, to save the wishbone!!!! You never know when you might need a wish!!!!!!

Oh, and you know how to get in touch with me! *wink* :)

I know this giveaway is going to be the bomb! Because, well, YOU ARE!

Dixie said...

Your comments section is gonna be LONG.... here's my favorite... took me a few years to get it just right. (And a lot of notes, sorry bout that)

Moist Banana Nut Bread

Tip: If you have an extra banana or two that no one is eating, and it starts turning brown... let it go completely black, then slice it into pieces and freeze it - noting how many bananas it is on the ziploc bag. These work absolutely great in this recipe.

2 C Sugar
1/2 tsp Salt
2 1/4 C Flour
3/4 C Oil
3 Eggs
1 tsp Vanilla extract
1 1/2 tsp Baking Soda
1/4 C Buttermilk
1 C. Chopped Walnuts
5 to 6 COMPLETELY Black Bananas. (And I mean it...If you think you should throw them out, they are just right!)

*Another note: I didnt have buttermilk one time, and tried the old Whole Milk/Vinegar routine and it did not work - wait to make it when you have buttermilk available.

Preheat oven to 350 degrees.
Grease Pans.

1. Mash bananas well, set aside.
2. In a 1 cup measure or small bowl, dissolve baking soda in buttermilk, stirring well. It may foam or fizz a bit, thats fine.
3. In a medium sized bowl, add all ingredients except the bananas and buttermilk mixture, and mix well.
4. Add buttermilk mixture.
5. Add bananas and nuts last, mixing well by hand.
6. Bake according to directions below.

- 9 1/4 x 5 1/4 loaf pan (standard) 40 to 50 minutes. I think this makes two of that size.
- Aluminum loaf pans from grocery store - (smaller) 30 -35 minutes. I think it makes 3 of these.
- I did make this in a bundt pan, but forgot to put down the time. Sorry. Probably about an hour, but I would check it a lot - you don't want to over cook it.

Last note: I usually go for the lower of the times listed below, so that it stays moist. If you do the toothpick test and it comes out completely clean, it is already going to be dry, so bake to your families individual taste. The first bundt cake I made of this probably bordered on raw in the center, but we still loved it, LOL.

Sullivan McPig said...

I'll give it a pass too. But now I'm wondering why you'd need a dutch oven for Diane's recipe and why a german one for example wouldn't do. Is a dutch oven something special that I never heard of?

Mr.Macabre said...

A dutch oven is when you cut the cheese in bed and cover your partner's head under the covers.
Oh, not that kind of dutch oven? Ohhhh, the cooking kind! A dutch oven is simply a heavy, large pot with lid, most of the time enameled cast iron. I use my large soup pot most of the time instead of the dutch oven because it's so heavy unless I need to put it in the oven. I don't really know what a german one is but I don't see why most any big boiler wouldn't work.

Ghoul Friday said...

Here is my entry, dear Mr. Macabre. I can't say it is my favourite, but it is DEFINITELY my favourite choice for you to actually make and video tape. And I think you might already know which one it is.

*clears throat* Boogers on a Stick.

(originally from


* 8 ounce Jar Cheez Whiz
* 3 or 4 drops Green food colouring
* 3 dozen pretzel sticks

1. Melt cheeze whiz in the microwave according to jar directions. Allow the cheese to cool slightly in the jar.

2. Carefully stir in food colouring using just enough to turn the cheese a pale snot green.

3. To form boogers: Dip and twist the tip of each pretzel stick into the cheese, lift out, wait twenty seconds, then dip again. When cheese lumps reach a boogerish size, set pretzels on wax paper to cool.

I don't even care if I win. Seeing you make this - and the joy I know it will bring you - is prize enough.

Sullivan McPig said...

Ah..... Ok, never heard of it before this day. Must be something that's only called a dutch oven outside of the Netherlands.
The first explanation sounds interesting btw ;-)

Diane said...

hahahaha!!! you guys!

halloween spirit said...

Okay, it was a tough decision, but I'm going with one of my favourite Halloween recipes. I've made these every October for at least the last decade.

Witch Fingers

1 cup butter
1 cup icing sugar
1 egg
1 tsp almond extract
1 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
1 tsp salt
1 tube red decorators' gel

Beat together butter, sugar, egg, almond extract, and vanilla. Mix in flour, baking powder and salt. Cover and chill 30 minutes.

Roll teaspoonfuls of dough into finger shapes. Press almond into one end for fingernail. Press in centre and use knife to make slashes for knuckles.

Bake at 325F for 20 minutes. When slightly cool, lift almond and squeeze red gel onto nail bed and press nail back in place so "blood" oozes out under the nail.

You can switch the almonds with cashews for a creepier looking fingernail. Once I added green food colouring to the dough for green fingers, but I like them best the original way.
You can make them chunky or skinny or bent, depending on your own personal vision of a witch's fingers. Have fun :)

Cobwebs said...

I just typed this up for my sister. Convenient, that.

Cobwebs' Favorite Macaroni and Cheese

4 Tbsp butter, divided
1/3 C finely chopped onion
1/4 C flour
Seasonings to taste: I usually throw in about 1/2 tsp dry mustard, 1 tsp freshly ground pepper, 1 tsp garlic powder, a dash of nutmeg, and whatever else sounds good at the time (a little celery seed, a pinch of cayenne, etc.)
2 C milk
1 1/2 C grated gruyere
2 C grated sharp cheddar, divided
1 egg yolk (optional)

1/2 lb elbow macaroni
1/2 C buttered bread crumbs (whirl a slice of bread with a little softened butter in a food processor)

Cook the macaroni according to package directions, for the shorter amount of time listed on the box (if it says "8-10 minutes," cook for 8). Drain thoroughly and set aside.

Sweat the onion in the butter over low heat until soft and translucent. Stir in the flour and cook over medium-low heat for 3 minutes. Stir in the seasonings, then whisk in the milk. Bring to a simmer and cook, stirring constantly, for 5 minutes.

Remove from heat and add the gruyere and 1 1/2 cups of cheddar in handfuls, whisking after each addition until smooth (you may need to return the sauce briefly to low heat to help this process along. Stir constantly and watch it like a hawk lest it scorch).

Stir in the last Tbsp of butter and (if desired) the egg yolk for added richness. I usually hedge my bets and temper the yolk by whisking it with a couple tablespoons of warm sauce and then whisking that mixture back into the rest of the sauce (if you just dump it in and the sauce is too hot it'll curdle).

Fold in the macaroni, making sure everything is thoroughly coated. Put in an ovenproof dish, sprinkle the last 1/2 cup of cheddar over the top, then sprinkle the buttered bread crumbs over everything.

Bake at 350F for 30 minutes. Prepare to throw rocks at Kraft.

Any leftovers can be chilled, sliced, fried in butter and served with hot sauce.


PumpkinBrain said...

A favorite of Mrs Pumpkin

4 skinless chicken skinless breasts
2 cups orange juice
1 cup chili sauce
4 tbsp soy sauce
2 tsp molasses
1 cup green or colored peppers, in strips
1 to 2 cloves garlic, to taste

1. In a bowl, combine all of the ingredients except the chicken and peppers.
2. Put the chicken in a roasting pan or an ovenproof dish.
3. Pour the mixture over the chicken and peppers.
4. Cook, uncovered, in the oven at 300 F (190 C) for about 3 hours.

Great with rice, this recipe is simple and very tasty!