Darned tree rats are digging up my yard. Time for them to be "relocated". They really are tasty, though. No kidding. They make the best broth, much better than chicken.

Those tree rats are real good eating. <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

When you get one that's been fussing at you from a tree, it makes it all the more satisfying to eat it too. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

just come to my house


i can make bacon cheese burgers



pork chops, scallloped potatos,field peas



chicken w/pesto sauce & noodles


pizza


talapia,rice,peas & corn

Oh yeah, one shot, one kill. I love it in late Winter when the leaves are off the trees. You can't get close to them because they have grown wary of hunters by then and can see a long way. They "think" they are out of range. Hehe. I have head shot them in mid bark and watched the bullet blow they leettle ole haids up at 70 yrds! Still had the nut in his mouth. It's fun to camo up and snipe them with a silhouette rifle and subsonics. If the light is just right, you can see the bullet arc to the target and hear that thump. And they're much easier to drag out of the swamp than a deer or wild hog. Big fun. <img src="/ubbthreads/images/graemlins/crazy.gif" alt="" />

Squirrel Gun: A Ruger heavy barrel target .22 with a Weaver 4-16x42. Air rifle scopes work well, too. That's for late season. FOr early when the leaves are on the trees and the shots are fast and close, a Ruger 10/22 with a 7 power air rifle scope for those fast snap multishot engagements. So much cheap fun. <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />
I am Squirrel Bawana!

First course today, home made Cinnamon Rolls:


* 1-1/2 packages (about 3-1/4 teaspoons) dry yeast
* 1/4 cup warm water
* 1/2 cup shortening
* 1/3 cup sugar
* 1-1/2 teaspoon salt
* 1 cup milk
* 1 egg
* 4 to 5 cups sifted flour
* 1 stick melted butter
* 1/2-3/4 cup (packed) brown sugar (to sweet tooth)
* 2-3 tbs cinnamon (to taste)
* raisins/craysins (about one every 2-inch square) (optional)
* crushed nuts (optional; walnuts or pecans are best)

* Vanilla Frosting
* 1-2 cups powdered sugar (depends on your sweet tooth)
* 1-2 tablespoon butter, melted
* 1 teaspoon vanilla
* 2 tbs milk or cream
* 6oz soft cream cheese

PREPARATION:
Scald milk; pour over the shortening. Add sugar and salt and cool to tepid.

Mix warm water to the yeast and soak 10 minutes.

Add the dissolved yeast and beaten egg to mixture.
Add 4 cups flour adding one at a time beating after each addition.

Dough should be soft yet firm enough to handle.

Knead on floured board until elastic and smooth. Avoid too much flour.
Turn dough into well oiled bowl. Let rise for 1-1/2 hours.

Press dough down and divide into workable size.
Roll dough out into a rectangle.
Mix melted butter with brown sugar and cinnamon
Layer/pour on top of rectangle the mixture of butter
(being careful not to use hot butter, it will kill the yeast), brn sugar and cinnamon.
layer on raisins/craysins. Sprinkle nuts as desired.
Roll up jelly-roll fashion.

Using a scissors or a piece of string, cut off slices about 1 to 1-1/2 inches thick.
Place slices in an 8 or 9 inch round greased cake pan.
Place one slice in the middle and other slices around it.
Press rolls down to even out and fill pan.
Let rise until rolls fill the pan generously...about another hour.

Bake in a 350 degree F oven about 15 - 20 minutes.
If rolls start get "too brown" before time,
cover with a piece of fine foil until the end of baking.
Do not over bake rolls.

Remove immediately from pan by inverting onto a plate
and then tip over onto another plate to right the rolls.

-For the Frosting:
In a medium bowl, mix sugar, melted butter and vanilla.
Then stir in enough milk/cream and cream cheese to reach a thick consistency.
add more nuts.

Spread over warm rolls as soon as they are placed on a plate to let the frosting melt
and run into the rolls.

Makes 12-14 large rolls enjoy!

man those look yummy

they are the best bro! the walnut topping and icing is more than good eye candy! try em out.

Well a new tradition here for me tonight; "the decorating of the tree"
they do it here and I'm a part of the family so I made my famous;

"Pineapple Cake"


heat oven 350.

2 cups sugar
2 cups flour
2 tsp baking soda
2 eggs
1 -20 oz can crushed pineapple
1 tsp vanilla
1/2 cup chopped walnuts


mix dry ingredients
add wet ingredients
bake 35-45 minutes well greased cake pans
it browns pretty fast, keep an eye on it
test with toothpick

frosting:
8-oz cream cheese
1 stick butter
1 3/4 cup powdered sugar (optional)
(reg sugar makes grainy which is okay)
1 tsp vanilla
1/2 cup nuts (optional)
I put some in between layers an load it on top!

For extra goodness and visual appeal
I put carmalized-whole rings of pineapple on top and inbetween.
I have them under the frosting in this picture (like a surprise)

In nonstick 12-inch skillet, heat 1/2 c brown sugar
with 2 tbs butter over medium heat until melted,
stirring to combine. Add pineapple to skillet;
arrange in single layer. Cook pineapple 15 minutes,
turning pieces over once.

this is an amazingly good receipe and very easy, enjoy.

I'm sooo full! I can finally make good burgers!

Stuffed Burgers;
(3 pounds of meat)

1/2 C- A1 steak sauce
1 tbs- teriyaki sauce
2-3 tbs- worchester sauce
2- eggs
2-3 stalks- green onions (chopped)
2 tsp- blk pepper
2 tsp- garlic
1/2- (med/small)onion yellow or red chopped fine
optional salt to taste.

6 slices cheese for stuffing (sharp cheddar, swiss, mozzarella/italian works best)
1 small can mushrooms for stuffing or equivalent fresh

Prepare;

mix ingredients with meat; sauces, eggs then the rest with meat
I use my hands to do it, assistant helps!

I use two plates to form the patties. one upside down, I put wax paper on plate,
then I roll around 1/4 lb ball of meat, another sheet of wax paper on top of meat
and I put the other plate on top (bottom down) and flatten to make a nice patti.

3 lbs makes about 8 patties about 6-8 inches wide, 1/2 inch thick.

then I stuff them. a patti for the base, one layer of cheese, next heaping tbs mushrooms,
then one more layer of cheese.

put another patti on top and pinch all sides close

freeze the stuffed patties over night.

I cooked them on the grill, not to close to the flame,
I used a little soaked hickory and watched the flare-ups
until well cooked to taste. If they bounce back when
pushed in the center, it's a good sign. No red in juice
is another. I use onion buns and serve.

Makes approximately 4- 1/2 burgers

WD - add some grilled tomatoes to go with those burgers.

Take several full tomatoes. Slice off the top making it about 1/4 inch thick. Scoop out the middle. Use the middle for stuffing in the burgers. Fill the middle with a cube of mozzerella cheese or pepper jack. Cube, not shredded. Add some olive oil. Put the top back on. Grill until the cheese is melted. The shredded melts to fast and the tomato does not cook enough for my liking.

Pepperoni dip

1 packet cream cheese
2 cups shredded Mozzarella cheese
pizza sauce
diced pepperoni

Soften the cream cheese. You can mix in some garlic, red pepper, Italian seasoning, whatever at this point.
Spread the cream cheese on the bottom of a Pyrex pie plate
Spread 1 cup shredded cheese on top
Spread pizza sauce on top of that (not too much)
Spread the rest of the shredded cheese
Spread the pepperoni on top. If you use too much, it tends to get greasy.
Bake at 350 or so until the top just begins to brown and it is bubbly.
I usually serve with tostitos scoops.

Really quick and easy to do, very forgiving and is popular with people not on a diet.

You can use chili or taco meat instead of pizza sauce and pepper jack/cheddar instead of mozzarella. Mix some hot sauce/taco seasoning in with the cream cheese and spread Jalapeños on top.

Welcome Mikeal! That sounds great!!!