1 can whole kernel corn, drained
1 can cream style corn
2 eggs
2/3 cp. cracker crumbs (12 small squares)
1/2 cp. milk
2 Tablespoons butter
salt and pepper to taste

Preheat oven to 350 degrees. Mix it all up. Put it in a greased 2 quart casserole dish. Bake at 350 degrees for 30 mins covered and 30 more minutes uncovered unitl brown and crusty on top. Serves 6.

3 lbs. flank steak, cut into 1/4 inch and as long as possible strips
4 Tablespoons soy sauce
2 Tablespoons Worcestershire sauce
3 Tablespoons hickory smoked salt
2 teaspoons garlic powder
1 teaspoon onion powder
1 Tablespoon cracked pepper

Combine all spices and sauces. Add meat and mix to coat. Let stand at room temperature 1 1/2 hours or overnight in refrigerator. Shake off any excess liquid. Arrange strips without overlapping on oven racks. Dry meat at 150–200 degree oven until strips turn brown and feel hard and dry. Pat off any oil. Store in airtight container.

Happy Stay at Home Dads new DVD

Check them out at

http://happysahd.com/Home.html

What happens when a family decides that Dad will stay at home with the kids while Mom works? SAHDs (Stay-At-Home Dads) are a growing trend in our culture. This new documentary by award winning Baltimore filmmaker Michael Ivan Schwartz, Happy SAHD follows a dozen Baltimore-area fathers who have chosen for a variety of reasons to be the daily caregiver for their children. This illuminating and humorous movie reveals the every day life trials, tribulations and triumphs of these unique men living outside the norm.

1 7-oz. pkg. cheese-filled spinach tortellini
8 oz. provolone cheese or mozzarella cheese, cubed (2 cups)
1 small tomato, coarsely chopped
1/2 of a small green pepper, cut into thin strips (1/4 cup)
1/2 cup sliced pitted ripe olives, drained
4 green onions, sliced (1/4 cup)
1/2 cup Italian salad dressing
1/4 cup grated Parmesan cheese

Cook tortellini according to package directions.
Drain tortellini in a colander. Place colander in a large bowl of ice-cold water. Let stand for 5 minutes. Drain well.
Transfer chilled tortellini to a serving bowl. Add cubed provolone or mazzarella cheese, tomato, pepper strips, olives, and green onions. Pour dressing over tortellini mixture. Toss gently to coat. Add Parmesan cheese and toss lightly. Makes 5 or 6 servings.

Now that's a classy Beer Chiller

Kegs have the connotation of dirty steel drums and wild excess but what if you want beer that’s chilled yet a little more portable, a little more apartment-sized, a little less obnoxious?  Here’s the manufacturer’s description of what looks like a first-class beer chiller or kegerator, the Keg-o-Mania:

A truly portable kegerator, this AC/DC beer cooler and dispenser can be used in the home, boat, RV or camper to serve cold beer anywhere, anytime. Unlike other models currently in the marketplace, this highly versatile unit is the only dispenser of its kind that is compatible with both the standard 5 Liter mini-kegs and the increasingly popular (and widely available) Heineken DraughtKeg . With a sleek, chrome-laden design, a thermoelectric cooling system, and a removable drip tray for easy cleaning, KEG-O-MANIA is sure to be a highlight of any home bar, and a must-have for beer lovers everywhere.

Sku # : 3316578 Availability : 2-5 business days

BachelorsHome Price : $149.99

6 oz. corkscrew macaroni
4 cups ice cubes
4 cups cold water
8 oz. fully cooked ham, cubed (about 1 1/2 cups)
1 6 1/2-oz.jar marinated artichoke hearts, drained and quartered
1/2 cup buttermilk salad dressing
1 2.25-oz. can sliced pitted ripe olives, drained
4 lettuce leaves (optional)

Cook pasta according to package directions. Drain well.
Place cooked pasta in a large mixing bowl with ice cubes and the 4 cups cold water. Let stand for 5 minutes. Drain well. Remove any remaining ice cubes.
Meanwhile, in a salad bowl toss together ham, artichoke hearts, salad dressing, and olives. Add macaroni and toss gently to coat. Serve immediately on lettuce leaves, if desired. Makes 4 servings.

Using vegetable peeler, remove peel in strips from limes and lemon (green and yellow parts only). Cut peel into 1 x 1/8 inch strips. Place in medium bowl. Squeeze enough juice from limes and lemon to measure 2 tablespoons lime juice and 2 tablespoons lemon juice. Add to bowl with peel. Add corn kernels, jalapenos, oil, and 3/4 teaspoon coarse salt; stir to blend. Cover and chill at least 2 hours to allow flavors to blend. Season to taste with more coarse salt, if desired.

**NOTE: can be made one day ahead. Keep chilled. Bring relish to room temperature before serving.
**This relish is great spooned over grilled salmon, or halibut, or mahi-mahi. I have also spooned this over thick slices of homegrown tomatoes and tossed it with roasted potato wedges.**

CABBAGE CASSEROLE

1 (8 oz.) pkg. shredded cheddar cheese
1 med. onion, chopped
1 1/2 lb. ground chuck
1/2 tsp. salt
1/4 pepper
1/2 cup rice, uncooked
1 head green cabbage, chopped
3 cans tomato soup
1 cup mild to med. salsa

Preheat oven to 350 degrees.
Saute hamburger and onion in a frying pan until colored. DO NOT BROWN. Add salt, pepper, and rice. Layer in a 9″x13″ pan: 1/2 of chopped cabbage, meat mixture, remaining cabbage. Spoon 3 cans soup over top. Spoon and spread salsa on the soup as evenly as possible. Cover tightly with foil. Bake at 350 degrees for 1 1/2 - 2 hours. Five minutes before serving top with cheese and let it melt.

Dad's Adventure

Dads Adventure

Dads Adventure, Inc. is dedicated to fostering the development of role models for new fathers in their communities, neighborhoods and families by working to put out positive, constructive information and messages, as well as tools and resources that help them do the job.

Dads Adventure publishes Hit the Ground Crawling, Dads Adventure Magazine and Crash Course for New Dads to help men get the most out of fatherhood and operates DadsAdventure.com so all new fathers have a place to connect and get answers to their questions.

Started in 1995 by father of four and brother to 12, Greg Bishop, Dads Adventure also proudly sponsors Boot Camp for New Dads, a non-profit orientation workshop for dads-to-be.

Boot Camp for New Dads

Boot Camp for New Dads (BCND) was created in 1990, when four fathers got together at the local hospital and started a workshop in which they oriented dads-to-be on fatherhood. They brought along their babies to make it real, and no women over 2′ tall were allowed.

After several months, the dads-to-be returned with their own babies to orient the next group of men, starting an ongoing cycle. In 1995 BCND started partnering with hospitals across the U.S and in 1998 was turned into a non-profit organization.

Today with over 200,000 graduates, BCND is the nation’s largest program for fathers, operating in 260 communities across 43 states, the U.S. Army, Navy and Air Force, and expanding internationally. For more information please visit BCND.org or for locations,click here. ]]> http://jwellsenterprises.com/bachelorshome/2009/06/15/202/feed/ http://jwellsenterprises.com/bachelorshome/2009/06/13/the-grill-is-gas-or-charcoal-better/ http://jwellsenterprises.com/bachelorshome/2009/06/13/the-grill-is-gas-or-charcoal-better/#comments Sat, 13 Jun 2009 13:00:17 +0000 Jake Nesbitt http://jwellsenterprises.com/bachelorshome/?p=147

Brand your steaks with "Bite Me" "Dad" or traditional "Rare, Medium,Well." Just $26.05 each

Which is better, gas or charcoal for grilling? I like ‘em both: they produce great-tasting results and have about the same flare-up issues. But I have to say gas is by far the easiest to start, control and clean, before and after use.

I only use charcoal if I have to – it’s a hassle cleaning out the old ashes (messy), filling a chimney and lighting it half an hour before cooking, never knowing the temperature of the grill. Charcoal’s more expensive in the long run ($5/meal vs. $.20/meal), since you end up buying charcoal more often than refilling a gas tank. Sure, I think food tastes good cooked over charcoal, but recently Consumer Reports testers said gas-grilled food had a “cleaner” taste, and I can’t really disagree.

Outstanding 13-piece Barbeque Tool Set at BachelorsHome.net

Give me a gas grill any day. Come home from work, enjoy the quick start-up (500-degrees in five minutes), get a nice, even heat across the entire surface or, if desired, make warm spots and hot spots for better control. Or, opt for indirect grilling or slow cooking at low temperatures. Then, of course you also have that nice little rack to keep food warm while the rest of the meal cooks.

If you’re going to buy a gas grill, I don’t think you need one with that additional side burner – I’ve never missed having one, and hey, you’re grilling, not sautéing. And, have the store assemble and deliver it; while a bit more expensive, you’re paying to avoid a bunch of headaches and worries about safety.

Finally, to get the most out of your grill, plunk down a few pesos for a decent cookbook. I like REAL GRILLING, by Jamie Purviance, which has great, easy-to-follow recipes for rubs and cool dishes like Jerk Chicken. Now, on to your next finger-lickin’ good date! — Jake Nesbitt

And a note from The Crew of BachelorsHome: We’ve got special gear for your grilling adventures:
Western Steak Brands: Distinguish your barbeque with these branding irons. A ‘Rare’, ‘Medium’ and ‘Well’ Steak Brand all wrapped up in a red western bandana and placed in a branded wooden gift box.  And just to keep the mood light, BachelorsHome.net is also stocking individual brands that say “Bite Me”  “Rockin’ Dad” “Circle Star” and “Longhorn.”  Check ‘em out.

Weber Hybrid Grill: The first hybrid gas grill that can act as both a full-functioning backyard grill and a portable gas grill. A 280 square-inch porcelain-enameled cast-iron cooking grate lets you grill up to 10 king-size strip steaks or 15 burgers and brats at the same time.  Rust-proof cast aluminum lids and bottoms. Plus a porcelain-enameled, cast-iron cooking grate. Everywhere you look, the Q has quality written all over it, unlike those other inferior grills that end up looking like an old car after one season.  Just $209 from BachelorsHome.net