The Benefits Of Dating A Post-Grad

Older men love dating younger women, and I can’t say that I blame them. The good news for you, though, is that you’re not exactly in the “older” category yet so why not branch out a little bit? Older women have their benefits: they’re not gold diggers; they don’t have daddy issues; and they’ll be sure to keep you on your toes. If you have a friend in college dating someone a few years older than them, they might just be enjoying these benefits of dating a post-grad.

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The Good, The Bad, and the Ugly Truth Of Sex After College

Having sex in college is 30% about having fun and 70% about keeping your dignity. While part of your brain is asking yourself “Do I find this person attractive enough to sleep with them?” the majority of it is asking, “Do I recognize their name? Have they slept with half of my sorority? Just how drunk is this person?” All in all, it can be a mess. But, once that mess is all said and done (and you no longer live in a campus town where you run into 3 people you’ve hooked up with every day) sex after college looks a bit like this. [Ed note: guys, use this girl's advice to the best of your abilities.]

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How To Cook With Booze On A Budget

Maybe it’s because I always see Top Chefs do it, maybe it’s become I’m a borderline alcoholic; but to me, cooking with alcohol has always been the height of sophistication. Of course, the same cannot be said for the contents of my liquor cabinet, so I had to settle for these recipes. They’re all pretty good, especially if you drink the booze while you mix it in. Check out the greatest recipes to use with a college-level liquor selection below.

Captain Morgan Cookies

INGREDIENTS:

•   2 1/4 cups all-purpose flour
•   1 tea­spoon bak­ing soda
•   1 tea­spoon salt
•   1 cup (2 sticks) but­ter, softened
•   3/4 cup gran­u­lated sugar
•   3/4 cup packed brown sugar
•   1 tea­spoon vanilla extract
•   2 large eggs
•   2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Choco­late Morsels
•   3 tbsp Cap­tain Mor­gan Orig­i­nal Spiced Rum; retain some extra for “basting”

DIRECTIONS:

•   Pre­heat oven to 375° F.
•   Com­bine flour, bak­ing soda and salt in small bowl.
•   Beat but­ter, gran­u­lated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
•   Add eggs, one at a time, beat­ing well after each addi­tion. Grad­u­ally beat in flour mix­ture. Stir in morsels and Cap­tain Mor­gan Orig­i­nal Spiced Rum.
•   Drop by rounded table­spoon onto ungreased bak­ing sheets.
•   Brush tops of cook­ies with remain­ing Cap­tain Mor­gan Orig­i­nal Spiced Rum.
•   Bake for 9 to 11 min­utes or until golden brown.
•   Cool on bak­ing sheets for 2 min­utes; remove to wire racks to cool completely.
•   Finish bottle like a champion.

Penne Alla Skyy

INGREDIENTS:

•   1/4 pound bacon, diced (can also use pancetta or prosciutto)
•   1/4 cup extra-virgin olive oil
•   6 cloves garlic, peeled and halved
•   1 medium onion, diced
•   1/2 cup vodka
•   2 (28-ounce) cans whole tomatoes, with their juice, pureed in a blender
•   1 teaspoon crushed red pepper
•   Salt, to taste
•   1 cup heavy cream or 1-1/2 cups evaporated skim milk (for a leaner version)
•   2 (16-ounce) boxes penne pasta
•   24 fresh basil leaves, chopped
•   1-1/2 cups freshly grated Romano cheese

PREPARATION:

•   Place a large pot of cold, salted water over high heat to come to a boil.
•   In a large saute pan on medium heat, cook and render fat from the bacon. (If you are using pancetta or prosciutto, skip this step and just saute it with the garlic.) Once the bacon is almost crisp, remove it from the pan and set it aside. Do not clean the pan.
•   Add the olive oil and, when it is hot, return the bacon to the pan along with the garlic. Saute until the garlic turns light golden brown, then add the onion and saute until it becomes translucent, about 5 minutes. Add the vodka and let it reduce by half, then add the tomatoes, red pepper, and salt.
•   Simmer the sauce uncovered for about 30 minutes, stirring occasionally, then add the heavy cream and simmer another 10 minutes.
•   Once you’ve added the cream, put the pasta in the boiling water and cook until al dente according to package directions. Remove the sauce from the heat, add the basil and the cheese, and stir well. Drain the pasta, shock it with a little cold water, and return it to the pot it was cooked in.
•   Pour the sauce over the pasta and mix gently until the pasta is coated completely. Serve immediately.

Margarita Balls

INGREDIENTS:

•  1 (12-ounce) package vanilla wafers
•  1/2 cup pretzel crumbs (about 1 cup pretzels)
•  1 (16-ounce) pkg. confectioners’ sugar, sifted
• 3/4 cup frozen margarita or limeade concentrate, thawed
• 2 (3-ounce) package cream cheese
• 1 teaspoon tequila, or to taste, optional
• 1 teaspoon Triple Sec (orange liqueur), or to taste, optional
•  Rind from 1 lime, grated fine (divided use)
• 1 (2.25-ounce) shaker green decorator sugar
• 1 cup granulated sugar

PREPARATION:

•   Place half the vanilla wafers in bowl of food processor fitted with knife blade. Process to fine crumbs. Remove crumbs and reserve. Repeat with remaining wafers. Add pretzels (about 1 cup) to food processor and process to fine crumbs to make 1/2 cup crumbs.
•   In large bowl, combine wafer crumbs, pretzel crumbs, powdered sugar, margarita concentrate and cream cheese. Add tequila and Triple Sec, if desired. Stir until well blended. Divide mixture in half. Wrap each half tightly in plastic wrap and set aside.
•   Combine half the grated lime with decorator sugar and half with granulated sugar on small saucers or in small bowls, stirring to distribute lime peel evenly. Remove plastic wrap from 1 portion of the dough and shape into small 1-inch balls.
•   After shaping each ball, roll each in green or white sugar. Work quickly, because the treats dry quickly. Repeat until all dough is used.
• Store in an airtight container in refrigerator up to 1 week.

Irish Whiskey Potato Green Chile Stew Recipe

INGREDIENTS:

•   1/2 cup olive oil
•   2 Tablespoons chopped garlic
•   2 cups chopped Spanish onions
•   2 fresh jalapenos, sliced
•   1/2 Tablespoon salt
•   1 Tablespoon black pepper
•   1 Tablespoon oregano
•   1 pound lamb stew meat, cut into 1/2 inch cubes
•   2 shots Jameson Irish whiskey
•   8 new potatoes, cut into bite-size pieces
•   4 cups chopped green chiles
•   2 cups chopped tomatoes
•   8 cups beef broth

PREPARATION:

•   Saute garlic, onions, and jalapenos in the olive oil. Add the salt, black pepper, and oregano. Cook until the onions are clear, about 10 minutes.
• Add the lamb and brown for 10 minutes more. Add the whiskey and potatoes. Stir for another 10 minutes. Add the green chiles and tomatoes. Stir until all the ingredients are mixed together and warmed through.
• Add the beef broth and simmer for 1 -1/2 hrs.
• Serve the stew with hot flour tortillas.

The 5 Best Side Dishes To Pop Out Of A Box

I’m going to tell you a secret. Most of the delicious and impressive meals your friends have cooked you, they didn’t cook. The trick to making a meal seem totally home made is great boxed side dishes. After all, why do you think there is a Trader Joe’s in almost every college town? Here are some of the best boxed side dishes for every type of meal.

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7 Foods To Keep Around For Moochers

There are a few things you can’t avoid in life. Death, a pregnancy scare or two, and moochers. If you’re going to have friends in life, and you’re going to have them over to your home, they need to eat. And some of them are going to try to eat too much. Yes, they are @ssholes. But you are more of one if you cut them off from the food supply. So, instead of freaking out when you realize they just ate the entire batch of weed brownies you freshly baked, be prepared with other options.

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COED’s Super Duper Quick Guide To Uppers

There are too many things to do and not enough hours in the day. It’s true. You don’t have to go to that party tonight when you have 4 back to back hours of finals tomorrow. And you don’t have to jump on the hotel treadmill in Vegas after drinking all day at the pool before going clubbing. You don’t have to but…um…. well, these will help you do it all. Check out the full rundown below.

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7 Pretty Sweet & Easy Peanut Butter-Based Recipes

Humans evolved to like fatty, fatty foods. The more calories packed into the smaller package, the better. Why? Because before refrigerators, we were afraid we wouldn’t come across food for a while. This could be one reason why I looooove peanut butter so much (at least I’m telling myself that). I can pick up on the tiniest hint of it in anything. Those are my ancestral fat-feelers going off. Anyways, if you feel the same way about the creamy stuff, or if you’re just drunk and finally have the guts to eat this often guilt-ridden food, you might like these alternative ways to use it:

Southwestern Peanut-Cilantro Dipping Sauce

Ingredients:

• 1/2 cup creamy peanut butter
• 
6 tablespoons mild salsa verde
• 
1/4 cup water
• 
2 tablespoons sour cream
• 
1 tablespoon fresh lime juice
• 
1 teaspoon sugar
• 
3 tablespoons chopped fresh cilantro

Preparation:

• Combine the peanut butter, salsa verde, water, sour cream and sugar in a blender.
• Process until smooth, 1-2 minutes. Transfer to bowl and stir in cilantro.
• Serve with fresh veggies, chips or as a dip for grilled chicken, pork or shrimp.
• To store, cover tightly and refrigerate up to three days.

Peanut Butter Breakfast Pudding with -Peanut Sauce

Ingredients:

• 1/3 cup creamy peanut butter
• 2 eggs
• 1/2 cup granulated sugar
• 2/3 cup milk
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon salt
• 4 cups cubed brioche or challah bread (cut into 3/4 inch cubes)
• 2/3 cup pure maple syrup
• 1/3 cup creamy peanut butter
• 
1/3 cup crushed peanuts

Preparation:

• Pre-heat oven to 350 degrees.
• Butter four 4-ounce ramekins.
• Mix 1/3 cup peanut butter, eggs, sugar, milk, vanilla and salt.
• Toss bread cubes in mixture until thoroughly coated.
• Divide evenly among prepared dishes.
• Bake until custard is set in the middle and the top is golden, about 35-40 minutes. Note: If tops of bread brown too quickly, cover ramekins loosely with aluminum foil. 
• While pudding is baking, blend 1/3 cup peanut butter with maple syrup; transfer to small saucepan and heat on low until thoroughly warmed.
• To serve, drizzle ramekins with maple-peanut sauce and garnish with chopped peanuts and powdered sugar.

Peanut Butter Bangkok Sandwich

Ingredients:

• Makes 4 sandwiches
• 
6 tablespoons peanut butter
• Half of a Serrano pepper (stem, seeds and veins removed), finely chopped
• ½ tablespoon soy sauce
• 2 tablespoons shredded, sweetened coconut (toasting optional)
• Several sprigs of fresh mint leaves
• 
8 slices thinly sliced French bread
• 1 cucumber, thinly sliced
• 2 tablespoons orange marmalade, divided

Preparation:

• In a small bowl, combine peanut butter, Serrano pepper, soy sauce and coconut.
• Spread peanut butter mixture on 4 slices of bread and top with cucumber slices and mint leaves.
• Spread orange marmalade on remaining slices of bread and place on top of the cucumber/peanut butter covered bread.
• Cut in half to serve.

Summertime Grilled Fruit Salad

Dressing Ingredients:

• ½ cup creamy peanut butter
• ½ cup mayonnaise
• 2 tablespoons lime juice
• 
1 cup melted vanilla ice cream

Dressing Preparation:

• In a blender, combine peanut butter, mayonnaise and lime juice until smooth. Add ice cream in a steady stream until completely blended. Set aside.

Salad Ingredients:

• 8 slices fresh pineapple (rings or slices)
• 4 red onion slices,
• cut 1/3 inch thick
• 
2 heads romaine lettuce, washed and chopped
• 1 cup sliced strawberries
• 1 cup orange segments
• 2 ounces dried banana chips
• 
4 tablespoons pitted dates, coarsely chopped
• ¼ cup chopped peanuts

Salad Preparation:

• Grill pineapple slices and onion on both sides until caramelized. Set aside.
• Toss romaine with salad dressing and distribute evenly onto serving plates
• Top with pineapple, onion, strawberries and orange segments distributing evenly.
• Garnish with chopped dates and peanuts.

Sweet Peanut Soup

Ingredients:

• 2 tablespoons peanut oil
• 1 onion, diced
• 2 cloves garlic,
• minced
½ lb. ground chicken or turkey
• 1 tablespoon curry powder
• 2 sweet potatoes, diced
• 2 cups coconut milk
• 1 cup peanut butter
• 
2 cups chicken stock or broth
• salt, 
pepper, 
pinch of sugar (if desired)

Preparation:

• Heat oil in pot over medium heat.
• Sautée onion, garlic and chicken with curry powder until chicken is browned.
• Add sweet potatoes, coconut milk, peanut butter and stock.
• Cook for about 20 minutes.
• Add salt, pepper and sugar to taste.
• Serve warm with rice if desired.

Chili Lime Peanut Pizza with Chicken

Ingredients:

• 1/2 cup creamy peanut butter
• 1 tablespoon peanut oil
• 
2 tablespoons soy sauce
• 1 teaspoon chili sauce
• 2 tablespoons lime juice
• 1 12-inch pre-made pizza crust
• 6 ounces cooked, boneless, skinless chicken breast, diced
• 1 carrot, cut into matchsticks
• 2 scallions, thinly sliced
• 
1 cup shredded mozzarella cheese

Preparation:

• Pre-heat oven to 350 degrees. Combine peanut butter, peanut oil, soy sauce, chili sauce and lime juice. Spread the peanut butter mixture over the pizza crust. Arrange the chicken, carrots and scallions evenly over the pizza and sprinkle with mozzarella cheese. Bake for 8-10 minutes or until the cheese has melted.

Peanut Butter Potato Chip Cookies

Ingredients:

• 1 cup (2 sticks) butter, softened
• 2 tablespoons peanut butter
• 1 egg
• ¼ cup light brown sugar
• ¼ cup white sugar
• ¾ cup crushed potato chips
• 1 teaspoon vanilla extract
• 
2 cups all-purpose flour

Preparation:

• In a mixing bowl, cream butter and sugar. Mix in the egg. Stir in the peanut butter and mix well.
Stir in potato chips. Add vanilla; mix well.
• Stir in flour just until dough pulls away from the sides of the bowl and forms a ball. Shape into 1-in. balls; place 2 inches apart on greased baking sheets. Bake at 350°F for 12-15 minutes or until lightly browned. Cool on the baking sheet for 10 minutes, then on a wire rack for 30 minutes before serving.

Now you have something to do with the cases of peanut butter you’ve been hiding under your bed, oh and the other foods you keep around.

Impress Your One Night Stand With These Easy Breakfast Meals

If you’re the healthy type, you have your usual oatmeal, egg white omelette or low-fat yogurt for breakfast. The scatter-brained type; leftovers in a box, on the run. The partying type; nothing because you’re too hungover to move. What if you’re the type that just got laid? Well, sorry, but that random person drooling on your pillow with their naked ass hanging over the side of your bed needs to be fed. Hey, if you didn’t want to feed them, you should have kicked them out last night when you finished. Whether you actually like the person and want to impress them, or the sex was so bad you need some comfort food to forget it, here are some easy, delicious breakfast recipes:

PB&J Crunchy French Toast

Ingredients:

• 2 Eggs
• 3 Tbsp. milk
• 4 slices day-old bread
• ½ cup finely chopped peanuts

Directions:

• Beat eggs and milk in shallow dish until blended. SOAK 1 bread slice at a time in egg mixture, turning once; dip each slice into peanuts to coat both sides.
• Coat large non-stick skillet with cooking spray; heat over medium heat until hot. Place 2 bread slices in skillet. Cook over medium to medium-low heat until golden brown and no visible liquid egg remains, 2 to 3 minutes per side. Adjust heat as necessary so that peanuts do not burn.CLEAN skillet.
• REPEAT to cook remaining bread.

Tex-Mex Scrambled Eggs & Tortillas

Ingredients:

• 1 cup green (tomatillo) salsa
• 2 plum tomatoes, diced
• 6 corn tortillas (6-inch), halved, cut into thin strips
• 12 EGGS, beaten
• 1/2 cup queso fresco, crumbled

Directions:

• COAT 12-inch non-stick skillet with ovenproof handle with cooking spray; heat over medium heat until hot. ADD salsa and tomatoes; cook and stir 2 minutes. ADD tortilla strips; stir to coat. COOK 1 minute.
• POUR eggs over mixture in skillet. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.
• SPRINKLE cheese over eggs. BROIL 6 inches from heat until cheese softens, 2 to 3 minutes.

Bacon-Potato Burrito

Ingredients:

• 8 bacon strips
• 1 1/2 cups frozen Southern-style hash brown potatoes
• 2 teaspoons dried minced onion
• 4 eggs
• 1/4 cup milk
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded Cheddar cheese
• 6 (8 inch) (8 inch) flour tortillas

Directions:

• In a large skillet, cook bacon until crisp; drain on paper towels. Brown potatoes and onion in drippings.
• In a bowl, beat eggs; add milk, Worcestershire sauce, salt and pepper. Pour over potatoes; cook and stir until eggs are set. Crumble bacon and stir into eggs. Sprinkle with cheese.
• Meanwhile, warm tortillas according to package directions. Spoon egg mixture down center of tortillas; fold in sides of tortilla.
• Serve with salsa.

Cinnamon Apple Breakfast Quesadilla

Ingredients:

• 2 (6-inch) flour tortillas
• 
1/2 cup chunky applesauce
• 1 teaspoon cinnamon sugar mixture
• 1/4 cup shredded MontereyJack cheese
• 2 tablespoons vanilla or apple/cinnamon flavored yogurt

Directions:

• Preheat oven to 400 degrees. Place on tortilla on an ungreased baking sheet. Spread half of applesauce over tortilla; reserve half for garnish.
• Sprinkle with half of cinnamon-sugar over applesauce. Top with cheese. Cover with second tortilla.
• Sprinkle remaining cinnamon-sugar on top. Bake at 400 degrees for 6-8 minutes or until golden brown.
• Cool 2 minutes. Cut into quarters and serve with reserved applesauce and yogurt.

Now put your underwear on and get cooking.

7 Sloppiest Face-Stuffing Competitive Eating Contests

They probably have gastroenteroligists on call and could write up a review on every laxative under the sun, but they do it for the love of their, um, jobs? Honestly, competitive eaters travel all over the world to wreak havoc on their intestines and eat foods that dietitians shun to even say. Sounds like a full time job to me. Hopefully it comes with health benefits because there have been some gut-wrenching (and probably ripping) feats out there. Check out 7 top eating challenges below.

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How To Make 10 Essential Dude Foods

The crazy things you did in college were kind of cute, like when you would eat Easy Mac with a bag of frozen peas…still frozen. But now if a girl comes over (or more likely your parents) and you’re still ‘cooking’ like you’re in a stoned frenzy desperately pulling something together to satisfy the munchies, you will look more than a little amateur. Try putting on your big boy pants and learn to cook these meals below.

For When Friends Are Over

Super Bowl Chili

Try dipping these with Fritos. Everyone loves Fritos.

Ingredients

• 2 pounds ground beef chuck
• 1 pound bulk Italian sausage
• 3 (15 ounce) cans chili beans, drained
• 1 (15 ounce) can chili beans in spicy sauce
• 2 (28 ounce) cans diced tomatoes with juice
• 1 (6 ounce) can tomato paste
• 1 large yellow onion, chopped
• 3 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 green chile peppers, seeded and chopped
• 1 tablespoon bacon bits
• 4 cubes beef bouillon
• 1/2 cup beer
• 1/4 cup chili powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons hot pepper sauce (e.g. Tabasco™)
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon white sugar
• 1 (10.5 ounce) bag corn chips such as Fritos®
• 1 (8 ounce) package shredded Cheddar cheese

Directions

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4.  To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Baby Back Ribs

Sure, the Costco ones are dependable but you can make these yourself in one hour.

Ingredients

• 1 cup mesquite chips, soaked
• 1 (2 pound) slab baby back pork ribs
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1 teaspoon Hungarian paprika
• 1 teaspoon ancho chile powder
• 1/2 teaspoon ground thyme
• 1 cup barbecue sauce

Directions

1. Prepare an outdoor grill for indirect heat – a pile of charcoal on one side, nothing under the food. Once it is going, throw some soaked mesquite woodchips on it.
2. Remove the membrane from the ribs if the butcher has not already. Combine the salt, pepper, paprika, chile powder and thyme; rub onto the ribs. Cut the slab of ribs in half.
3. Place the ribs over indirect heat, and close the lid. Cook for 20 minutes, then brush with barbecue sauce. Cover, and continue cooking for an extra 30 minutes.

For Your Girlfriend…(or Whatever She Is)

Cedar Plank Salmon

The cedar plank in this recipe gives the fish a smoky taste. It’s a compromise — something healthy that tastes barbecued.

Ingredients

• 1 (12 inch) cedar plank
• 2 tablespoons sesame oil
• 3 tablespoons brown sugar
• 1 teaspoon dried dill weed
• 1 tablespoon sesame seeds
• 3 tablespoons water
• 4 (6 ounce) salmon fillets, with skin
• 1 teaspoon freshly ground black pepper (optional)
• 1 tablespoon soy sauce (optional)
• 1 lemon, cut into wedges (optional)

Directions

1. Soak the cedar plank in water for at least 2 hours and up to 12.
2. Preheat the oven to 325 degrees F (165 degrees C).
3. Place the salmon on the plank, skin side down. In a small bowl, stir together the sesame oil, brown sugar, dill weed and sesame seeds. Stir in just enough water to make it liquid. Season with pepper and soy sauce if desired. Spoon the mixture over the salmon so it is fully coated.
4. Bake for 30 to 40 minutes in the preheated oven, until the fillet can be flaked with a fork.

Pasta

For the days she’s eating carbs, this one involves a can of soup. How hard can it be?

Ingredients

• 4 boneless, skinless chicken breast halves, cut into 1-inch pieces
• 2 tablespoons cooking oil
• 1/2 cup chopped onion
• 1 medium green or red bell pepper, chopped
• 1 garlic clove, minced
• 2 cups frozen peas
• 1 cup chicken broth
• 1 cup half-and-half cream
• 2 teaspoons Italian seasoning
• Salt to taste
• 8 ounces pasta, cooked and drained
• 1/2 cup grated Parmesan cheese
• 1 cup coarsely chopped walnuts, toasted

Directions

1. In a 5-qt. Dutch oven, saute chicken in oil over medium heat until browned. Add onion, pepper and garlic; saute until tender. Add peas, broth, cream, Italian seasoning and salt; bring to a boil. Reduce heat; simmer for 10 minutes. Add pasta and Parmesan cheese; simmer for 5 minutes. Garnish with walnuts.

For When No One Is Watching

Thanksgiving Sandwich

Ingredients

• 2 Bags Brownberry Sage Dressing Mix
• 1 Stick Margarine
• 2 Med. Onions, Chopped fine
• 4 Stalks Celery, Chopped fine
• 1 tsp Pepper
• 1/2 tsp. Pepper
• 1/2 tsp. Salt
• 1 48 oz. Can Chicken Broth
• 1-10-12 lb. Turkey (reserve turkey juice), Shred turkey
• 5 to 8 red potatoes

Directions

1. Over medium heat melt margarine, add celery & onions, cook until onions are translucent.
2. Add chicken broth & turkey juice followed by stuffing, then mix, then shredded turkey, and then mix well.
3. Keep warm covered in slow oven or Crock Pot until serving. The mixture should be sticky (add more chicken broth if it becomes dry).
4. Boil red potatoes until a fork can be easily stuck through. Peel (if you want) the potatoes, mash-up in a large bowl. Add butter and seasoning as desired.
5. Serve hot on buttered buns. Makes enough for 50-75 sandwiches, depending on bun size. Can be frozen & reheated later. This recipe can and will use up your leftover turkey.

A Messy Omelette

An omelette is another item that you can just toss whatever’s in the fridge in, like peanut butter and bananas.

Ingredients

• 8 eggs
• 1 cup milk
• 1/3 cup flour
• 1 red pepper, finely chopped
• 4 slices bacon, cooked, crumbled
• 3 green onions, finely chopped
• 1 teaspoon dried oregano leaves, crushed
• 1 cup KRAFT Mozza-Cheddar Shredded Cheese
• 1 cup salsa, warmed

Directions

1. Heat oven to 350 degrees F.
2. Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray. Beat eggs, milk and flour in large bowl with whisk until well blended. Stir in next 4 ingredients; pour into prepared pan.
3. Bake 14 to 16 min. or until edges are almost set. Top with cheese; bake 2 min. or until melted.
4. Roll up omelette immediately, starting at one short end and peeling off paper as omelette is rolled. Place on platter; cut into slices. Serve with salsa.

For Your Parents

Rack of Lamb

Since your parents probably introduced you to the meat anyway.

Ingredients

• 1/2 cup fresh bread crumbs
• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 (7 bone) rack of lamb, trimmed and frenched
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard

Directions

1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of done-ness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Filet Mignon

Ingredients

• 2 (4 ounce) filet mignon steaks
• 1/2 teaspoon freshly ground black pepper to taste
• salt to taste
• 1/4 cup balsamic vinegar
• 1/4 cup dry red wine

Directions

1. Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
2. Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
3. Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

For A Healthy Meal

Chicken with Grape Glaze

Ingredients

Glaze:

• 3 cups seedless red grapes
• 2 teaspoons olive oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 2 tablespoons balsamic vinegar
• 2 teaspoons low-sodium soy sauce
• 1 teaspoon brown sugar
• 1 teaspoon chopped fresh rosemary

Chicken:

• 1 tablespoon olive oil
• 6 chicken drumsticks (about 1 1/2 pounds), skinned
• 6 chicken thighs (about 1 1/2 pounds), skinned
• 2 teaspoons chopped fresh rosemary
• 1 teaspoon freshly ground black pepper
• 3/4 teaspoon salt

• Cooking spray
• Fresh rosemary leaves (optional)

Directions

1. To prepare glaze, place grapes in a blender; process until smooth.
2. Heat 2 teaspoons oil in a saucepan over medium heat. Add onion, cover and cook 10 minutes; add garlic, cover and cook 3 minutes, stirring occasionally.
3. Stir in pureed grapes, vinegar, soy sauce, sugar, and 1 teaspoon rosemary. Bring to a boil.
4. Reduce heat, and simmer 10 minutes or until slightly thick. Cool slightly.
5. Place grape mixture in blender; process until smooth. Set aside.
6. Prepare grill
7. To prepare chicken, brush 1 tablespoon oil over chicken; sprinkle with 2 teaspoons rosemary, pepper, and salt.
8. Place chicken on grill rack coated with cooking spray; cover and grill 25 minutes or until done, turning and basting frequently with grape glaze. Garnish with rosemary leaves, if desired.

Grilled Halibut with Peach and Pepper Salsa

Ingredients

Salsa:

• 1 1/3 cups coarsely chopped peeled yellow peaches (about 1 pound)
• 1 cup chopped red bell pepper (about 1 medium)
• 1/3 cup thinly sliced green onions
• 1/3 cup chopped fresh arugula
• 1/4 cup fresh lemon juice (about 2 lemons)
• 4 teaspoons chopped fresh oregano
• 1/8 teaspoon salt
• 1/2 Habanero pepper, seeded and minced
• 1 garlic clove, minced

Fish:

• 4 teaspoons fresh lemon juice
• 4 teaspoons olive oil
• 1/2 teaspoon paprika
• 1 garlic clove, minced
• 4 (6-ounce) skinless halibut fillets
• 3/8 teaspoon salt
• 3/8 teaspoon freshly ground black pepper
• Cooking spray

Directions

1. To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 minutes before serving.
2. Prepare grill to medium-high heat.
3. To prepare fish, combine 4 teaspoons juice, oil, paprika, and 1 garlic clove in a large, shallow glass baking dish, stirring with a whisk. Add fish to juice mixture; turn to coat. Cover and let stand 15 minutes.
4. Remove fish from marinade; discard marinade. Sprinkle fish evenly with 3/8 teaspoon salt and black pepper. Place fish on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Serve fish with salsa.

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7 Things To Do In Las Vegas Before You Die [BUCKET LIST]

There is SO much hype around Las Vegas. Just saying the word, “Vegas”, makes you feel a little bit guilty, in a really good way. Vegas is the city to do crazy things. But you know what? No one really does do anything really off the wall when they go to Vegas. What’s the craziest thing you’ve heard? A chick jumped on stage with Rihanna? Big. Deal. If you didn’t almost die, go bankrupt or at least make a mistake that will take months to undo, you didn’t do Vegas right. Keep that dirty, racy, trashy stigma of Vegas alive by adding these to your Vegas bucket list:

Befriend a Hooker

I didn’t say hire a hooker. STDs and prison are not on this bucket list. Just have a little business meeting with one. Invite one to dinner. Do the girl a favor–that’s one hour she doesn’t have to be…whatever…with someone she doesn’t like. And when she is getting impatient with your pointless chit-chat, get down to business and tell her what your going rates are.

Race Through The Desert

Vegas isn’t only limited to that neon and flashing strip. There is a whole expanse of desert just beyond that Hooters. Rent an exotic car, like the Dodge Viper that can go from 0 to 100 and back to 0 in under 15 seconds, with a maximum speed of 220, and head out to the desert.

Skinny Dip In Bellagio Fountains

Look, those things are huge. If anyone notices you, you’ll be out of there by the time a security guard gets in his little speed boat and tries to stop you. And once you put your clothes back on, how will they even spot you on the street…

Swim With Sharks

At the Mandalay Bay Shark Reef Aquarium, certified divers can swim around the shipwreck with a White Tip Reef Shark and Sandtiger Shark. This aquarium is also the only one in the USA where you’ll find a Hammerhead shark in captivation.

Have Dinner In The Sky

Cocktails before riding the Stratosphere rollercoaster—probably not the best idea. But you can get your drinking and dining on before liftoff with dinner in the sky. Up to 22 guests are seated at a rectangular table strapped to chairs. After some cocktails and h’oerdurves, a giant crane lifts you 180 feet up in the air. Visit www.dinnerinthesky.com for reservations.

Take Your Top Off

You never do it at house parties for fear of looking like a slut. But nipples are porous beings—they need to breathe sometimes! Forget the triangle tan lines and take your top off at Tao Beach, the topless pool at the Venetian. If you’re of the gender that gets to do that anyways in public places, just enjoy the view.

Get Married

Seriously, this is what makes Vegas Vegas. We’ve all heard of some idiot who woke up next to a woman and he didn’t even know her name…only to realize that she had his now. YOU could be that idiot! If you really want to do Vegas, keep the tradition alive and take one for the team by being the one dealing with divorce papers when you get home. I mean…um….maybe you’ll, like, fall in love too.

You can have a one-night stand or gamble away $500 bucks anywhere. Keeping the spirit of Vegas alive is about always one-upping your buddy’s story about the security guard he slept with in the Gondola at the Venetian, or whatever it might be. Hopefully these bucket list items will help you do that.

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5 BBQ Alternatives To Patties and Dogs

The healthy bandwagon. Not a convenient thing to jump on during barbecue season. Nonetheless, Memorial Day weekend is here and that means it’s time for poolsides and back yard cook outs. The thing is, more and more girls are going on gluten-free, fat-free, meat-free and generally most conventional-barbecue-free-item diets. Luckily, more than your usual hamburgers and hotdogs can be thrown on the barbie. So you can still ‘cook’ for that banging chick and keep you friends happy simultaneously. Embrace the change and maybe she’ll embrace you.

Caesar Salad

• Brush romaine leaves with olive oil and season with salt and pepper.
• Place leaves with the rounded side facing down on the grill for 30 to 40 seconds or until lightly charred.
• If you like the trend of softer croutons, you can also grill sliced French bread on the barbecue and cut into cubes.
• Add dressing of your choice.

Quesadilla

• Grill slices of red onion, spheres of zucchini and corn on the cob.
• Dice up zucchini and onions and remove corn kernels from cob.
• Place inside of a flour tortilla filled with cheese and grill until cheese is beginning to melt and tortilla is slightly browned.

Guacamole

• Cut avocado in half and remove the pit.
• Place halves with the cut side down on the grill.
• Remove when lightly charred. Scoop out insides.
• Add grilled, chopped onions, chopped tomatoes, garlic, lime and spices and mix.
• Just make sure you use whole grain chips. Chicks dig the whole grain.

Pickles

• Cut cucumber into thick slices.
• Char lightly on grill.
• Toss with salt, vinegar and sugar.
• Let marinade for 15 minutes.
• Watch girls eat pickles awkwardly for 2 minutes.

Fruit

• Figs, pineapple, strawberries, plumbs, peaches, nectarines and mangoes grill really well.
• Halve and place with the cut side face down on the grill until lightly charred.
• Drizzle with brown sugar, caramel or whatever topping you like and serve with ice cream.

Happy grilling!

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5 Sex Positions You Should Never Attempt

Many people wonder if they should spice up their sex life a little. You probably are curious to know if your friends are “wilder” than you are in bed, or on the lawn, or on the trampoline…Wait, are they doing it there?! See the point. This insecurity can lead you to doing a little research on crazy sex positions. Because you want to be the one that blows his or her mind. That one who is “good in bed” (as opposed to just laying there). Trying out new sex positions can be worth it. Your partner may look slightly more thrilled to be banging you than usual. But sometimes, you can be just a twist, turn and a thrust away from the ER. Please, don’t make that mistake. Stay away from these 5 sex positions:

For Figure Skaters Only

In this position, the man stands completely erect, and holds the woman, who is raised in the air parallel to the ground, by the waist. Just imagine a guy trying to catch a woman by surprise while she’s swimming laps. Only problem is, there is no water to keep her afloat in this gravity-defying position.

Potential for sextastrophe:
What if the man drops the woman, before they are done…No matter your size, no penis can hold up another human being all on its own.

The Distorted Wheelbarrow

If you’ve ever taken yoga, you might know the legs up the wall pose. The idea is to have your upper back on the floor with your butt against the wall and your legs raised up the wall. Slowly, you inch your upper back up, pelvis moving up the wall, holding yourself up mainly with your head and forearms. Well, imagine the woman is the yogi, and the man is the wall.

Potential for sextastrophe:
For starters, if no one gets off, that’s a catastrophe in itself, which is probably what will happen when a man is having to do serious leg squats while simultaneously staying inside another person. For women, light choking can be a turn on, but having their neck constantly cranked back and forth will just land them at the chiropractor.

Anything But Sitting On A Chair

If you were walked in on during this position, the guilty gazer would just assume an earthquake hit, some furniture flew around, and you both fell over. Oh, and happened to be naked. For this position, you need a standard four-legged chair and a cushion. The man lays under the chair, with his torso trapped within the four legs of the chair, the seat just above his face. The man also has his hips elevated on a cushion placed on the floor. The woman has her upper body on the seat of the chair, back facing the man, legs extended out over the mans and pelvises matched up.

Potential for sextastrophe:
Splinters. Hernia. A man’s fear of small spaces.

The Catch Her By Surprise

Based on photos, only one person was planning on having sex in this position. The man and woman are both sitting on the floor, minding their business, when suddenly the woman attempts to get up, putting her hand on a chair or ledge as leverage, and just as she has lifts the bottom half of her body off of the floor, the man shimmies across the floor on his knees, grabs her by the waist, and nails her.

Potential for sextastrophe:
Many women fantasize about being dominated, but generally they need some indication that they’re about to be totally ravished if it’s not going to totally hurt. Also, where was she going? The woman obviously had somewhere to be. That’s why she was getting up! And that is why women have a reputation of always being late. The Catch-Her-By-Surprise.

The Send Me On My Way

Generally speaking, anything with wheels is not a good idea when it comes to sex. In this position, the man stands up straight with a table behind him. The woman is in front of him with her head and upper body elevated on a rolling stool and her legs up around the man’s waist, feet resting on the table behind him.

Potential for Sextastrophe:

Honestly, men can get a little too enthusiastic (read fast) sometimes. There were plenty of times where I’ve thought, wow, if there were a rolling device beneath me, he’d send me flying across the room right now! The woman could also get a little dizzy being rolled back and forth rapidly. Or nauseous…

For the adventurers out there, I know that my warning against these positions will only make you want to try them even more. If that’s you, I advise keeping some band-aids and a good plastic surgeon on hand.

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7 Weird Ways To Make Nachos

Something crunchy. Something gooey. Something messy. Those are pretty much the essentials of nachos. Whatever particular ingredients you use to fulfill the requirements are up to you. But here are some suggestions in case you just can’t quite wrap your head around nachos that wouldn’t be served at whatever cheap Tequila-stained place-mat joint you and your friends usually get you Mexican Food grub on at.

Italian Nachos (Serves 4)

Ingredients:

4 pita bread rounds

½ cup marinara sauce

¼ cup grated Parmesan cheese

1 can (3.25 oz) can sliced black olives

¼ cup shredded mozzarella cheese

1 clove garlic, minced

1 cup fresh basil leaves

1 pound ground beef

1 to 2 packets of diced pepperoni

Directions:

1)    Preheat oven to 350 degrees F.

2)    Stack the pita rounds and cut them into triangles. Split open the pita pieces (they are pockets that can be separated into two pieces) to make as many triangles as possible.

3)    Brush olive oil on baking sheet and spread pita triangles out on the sheet. Sprinkle the triangles with Parmesan cheese and add diced pepperoni.

4)    Toast the triangles until crispy and as browned as you like. While the triangles are baking, combine minced garlic with the marinara sauce in a small pot and cook on medium until hot.

5)    Transfer the pita triangles to a serving dish, add the olives and sauce. While they’re still hot, cover the nachos in mozzarella cheese and basil leaves. Serve immediately.

Caribbean Nachos (serves 4)

Ingredients:

1 (16 oz) package multigrain tortilla chips

1 red bell pepper, diced

1 orange bell pepper, diced

1 bundle of green onions, chopped

1 avocado, peeled, pitted and diced

½ pineapple, peeled and cut into ½-inch cubes

8 thick slices of bacon

¾ cup of Caribbean jerk marinade

1 pound cooked shrimp, peeled and deveined

½ pound shredded Monterey Jack cheese

1 bunch fresh cilantro, chopped

Directions:

1)    Preheat oven to 400 degrees F.

2)    Layer chips on a baking sheet. Distribute the peppers, onion, avocado and pineapple evenly over the chips.

3)    Place bacon in pan and cook on medium heat until crispy. Dab oil off of bacon with paper towels and dice up. Sprinkle bacon over the nachos.

4)    Pour Caribbean marinade into a saucepan and cook on medium heat for about 3 minutes. Stir continuously until the marinade becomes thick and sticky.

5)    Add shrimp to sauce and turn them over to complete coat them in the marinade. When the shrimp are hot, add to the nachos.

6)    Add generous amount of Monterrey Jack cheese and cilantro to nachos.

7)    Place the platter in the oven for about 7 minutes or until cheese is melted.

Tuna Melt Nachos (serves 2-3)

Ingredients:

1 large box (13 0z) of Triscuits

2 cans of white tuna in water

½ pound of shredded Cheddar cheese

1 can (12 oz) of sliced, marinated jalapeños or 4 fresh jalapeños, sliced

1 bottle of ketchup

1 jar Mayonnaise

Directions:

1)    Preheat oven to 350 degrees F (175 degrees C).

2)    Spread out Triscuits on baking sheet.

3)    Spoon out even amounts of tuna on each cracker.

4)    Cover with cheddar cheese.

5)    Add jalapeno slices to nachos.

6)    Bake in oven for about 7 minutes or until cheese is melted and jalapenos are slightly browned.

7)    Remove from oven and transfer to a serving platter. Guests can add ketchup and mayonnaise.

Popcorn Nachos (serves 2-3)

Ingredients:

½ cup butter, melted

1 teaspoon crushed red pepper

1 teaspoon ground cumin

1 teaspoon paprika

1 gallon popped popcorn

½ cup shredded Cheddar cheese

Directions:

1)    Mix melted butter, paprika, cumin and crushed pepper in a small bowl.

2)    Pour popcorn into large bowl. Add butter mixture evenly over nachos and sprinkle cheddar cheese. Toss popcorn until well mixed.

Potato Nachos (makes about 12 nachos)

Ingredients:

8 medium red potatoes

1 (1 oz) package of ranch salad dressing mix

1 (12 oz) jar pickled jalapeno pepper slices, drained

2 cups shredded Cheddar cheese

2 cups shredded Monterey Jack cheese

2 cups sour cream

6 green onions, chopped

Directions:

1)    Fill large put with water and add potatoes. Cover pot and bring to a boil. Reduce the heat, keep the pot covered and cook for about 15-20 minutes or until you can stick a fork easily into the potatoes. Drain and let cool slightly.

2)    Slice potatoes into ¼-inch thick rounds and spread out on baking sheet. To each potato slice, add salad dressing mix, one jalapeno, cheddar cheese and Monterey Jack cheese. Place in oven and bake for 350 degrees F for 10-12 minutes or until the cheese is melted. Top with sour cream and green onions or leave these ingredients in small side dishes for guests to add themselves.

Sloppy Joe Nachos (serves 6)

Ingredients:

1-pound ground beef

1 can (12-25 oz) sloppy joe sauce

1 package (12 oz) tortilla chips

¾ cup cheddar cheese

¼ cup sliced ripe olives (optional)

Directions:

1)    In a large skillet, cook beef on medium heat until browned.

2)    Add sloppy joe sauce to skillet. Mix together with the meat and cook, uncovered, for 5 minutes.

3)    Layer tortilla chips onto a serving platter.

4)    Top with meat mixture, cheese and olives.

Pork and Bean Nachos (serves 4)

Ingredients:

1 bag (12 oz) tortilla chips

2 sweet or hot Italian sausages

1 can red beans

1 cup shredded Mozzarella cheese

Directions:

Preheat oven to 350 decrees F. Crumble sausages into skillet and cook until no longer pink. Drain and rinse beans and add to skillet with sausage. Cook until hot. Pile chips onto baking sheet. Add pork and bean mixture to chips. Bake for about 7 minutes or until cheese is melted.

Some people say you can’t eat Nachos every day of the week. But I believe I just listed 7 different kinds of nachos, so yes you can…

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