Forget-Your-Troubles Punch

Ingredients:

• 1 can (12 oz.) lemonade
• 1 can (12 oz.) orange juice, frozen concentrate
• 1 can (12 oz.) limeade
• 1 cup frozen strawberries
• 1 liter vodka or rum (optional)
• 2 liters 7-Up

Combine all ingredients except the 7-up in a pitcher.  Slice citrus fruits as desired and add to mixture.  Place in refrigerator overnight.  When ready to serve, place in punch bowl with ice and then add the 7-up.

Hot Chocolate Coffee

Ingredients: 

• 3 tablespoons brown sugar
• 2 tablespoons cocoa (unsweetened)
• 1-1/2 cups milk
• 1-1/2 cups hot, strong coffee
• 1/2 cup whipping cream

In a saucepan, mix the brown sugar, cocoa and warm milk and bring to a boil.  Remove from heat and add the coffee.  Pour into mugs and top with whipped cream and sprinkle with a little cocoa.

Knots … When to use them!

Listed below are some of the knots that I use the most while fishing.

Hooks:

• clinch
• dropper
• fisherman’s bend
• jansik
• King Sling
• perfection
• polomar
• snell
• surgeons end
• trilene
• turle
• two-fold open end
• uni
• worlds fair

Flys:

• clinch
• dropper
• fisherman’s bend
• jansik
• perfection
• polomar
• surgeons end
• trilene
• turle
• two-fold open end
• uni
• worlds fair

Snaps or Swivels:

• clinch
• fisherman’s bend
• jansik
• King Sling
• perfection
• polomar
• surgeons end
• trilene
• turle
• two-fold open end
• uni
• worlds fair

Sinkers:

• clinch
• dropper
• fisherman’s bend
• jansik
• perfection
• polomar
• surgeons end
• trilene
• turle
• two-fold open end
• uni
• worlds fair

Lures:

• clinch
• fisherman’s bend
• jansik
• King Sling
• perfection
• polomar
• surgeons end
• trilene
• turle
• two-fold open end
• uni
• worlds fair

Line to Line:

• albright
• blood
• fly line loop
• perfection
• shocker
• surgeons end
• uni

Line to Leader:

• albright
• blood
• fly line loop
• perfection
• surgeons
• surgeons end
• uni

Line to Reel:

• Arbor
• Uni

Bead Size vs. Hook Size Comparison Chart

Bead (millimeter)	Inch	Hook Size
1.5	1/16	24-20
2	5/64	18
2.5	3/32	16
3	7/64	16-14
3.5	1/8	14-12
4	5/32	12-8
4.6	3/16	10-8
—–	7/32	6-4
—–	¼	#2

Barometric Pressure

High

• Skies will be clear.
• Fish tend to slow down, find cover, or go to deeper waters.
• Slow down your lure action and use baits that are more attractive to fish. (NOTE: Adding lipstick marks on your lures has not been proven to help!!) Fish in cover and in deeper waters.

Rising

• Skies will be clearing or improving.
• Fish tend to become slightly more active.
• Fish with brighter lures and near cover. Also fish at intermediate and deeper depths.

Normal / Stable

• Skies will be fair.
• Fishing action will be normal.
• Experiment with your favorite baits and lures.

Falling

• Skies will be degrading.
• Fishing action will be most active.
• Speed up lures. Surface and shallow running lures may work well.

Slightly Lower

• Skies will be usually cloudy.
• Many fish will head away from cover and seek shallower waters. Some fish will become more aggressive.
• Use shallow running lures at a moderate speed.

Low

• Skies will be either rainy or stormy.
• Fish will tend to become less active the longer this period remains.
• As the action subsides, try fishing at deeper depths.

Chocolate Peanut Butter Cream Pie

Ingredients:

• 3/4 cup hot fudge dessert topping, divided
• 1 Honey Maid graham pie crust (6 oz.)
• 1/2 cup creamy peanut butter
• 1-1/4 cups cold milk
• 2 packages (4-serving size each) Jell-O vanilla flavor instant pudding and pie filling
• 1 tub (8 oz.) Cool Whip whipped topping, thawed, divided

Spoon 1/2 cup of fudge topping onto bottom of crust.  Place in freezer for 10 minutes.

Mix peanut butter and milk with wire whisk in large bowl until will blended.  Add dry pudding mixes; beat 2 minutes or until well blended.  (Mixture will be thick.) Gently stir in half of the whipped topping.  Gently spoon over fudge layer.  Top with remaining whipped topping.

Refrigerate 3 hours or until set.  Drizzle with remaining 1/4 cup fudge topping just before serving.  Store leftover pie in refrigerator.

Molten Chocolate Cakes (Lava Cakes)

Ingredients:

• 4 squares semi-sweet baking chocolate
• 1/2 cup (1 stick) butter
• 1 cup powdered sugar
• 2 eggs
• 2 egg yolks
• 6 tablespoons flour
• 1/2 cup thawed Cool Whip whipped topping

Preheat oven to 425 degrees.  Butter four (3/4-cup) custard cups.  Place on baking sheet.

Microwave chocolate and butter in large microwaveable bowl on HIGH for 1 minute or until butter is melted.  Stir with wire whisk until chocolate is completely melted.  Stir in sugar until well blended.  Blend in eggs and egg yolks with wire whisk.  Stir in flour.  Pour batter into prepared custard cups.

Bake 13 to 14 minutes or until sides are firm but centers are soft.  Let stand 1 minute.  Carefully run small knife around cakes to loosen.  Invert cakes onto dessert dishes.  Serve immediately, topped with whipped topping.

Crust-Topped Broccoli Cheese Bake

Ingredients:

• 1/2 cup (1/2 of 8-oz. tub) Philadelphia Chive and Onion cream cheese spread
• 1 can (10 3/4 oz.) condensed cream of mushroom soup
• 1/2 cup water
• 2 packages (16 oz. each) frozen broccoli florets, thawed, drained
• 1 cup cheddar cheese
• 1 thawed frozen puff pastry sheet (1/2 of 17.3-oz. package)
• 1 egg, lightly beaten

Preheat oven to 400 degrees.  Mix cream cheese spread, soup and water until well blended.  Stir in broccoli and cheddar cheese.  Spoon into 2 1/2- to 3-quart shallow rectangular or oval baking dish.

Roll pastry sheet on lightly floured surface to fit baking dish.  Cover dish completely with pastry.  (To avoid tearing the pastry, drape it over a rolling pin and then lift it up and unfold it over the baking dish.)  Press pastry edges against rim of dish to create a seal using a fork.  Brush entire surface lightly with egg; pierce with a knife 5 to 6 times to vent.  (This venting process pertains to allowing the steam in the dish to vent; not to vent out any steam that you may have!!  That’s what punching bags are for!)

Bake for 30 minutes or until heated through and pastry is puffed and golden brown.

This dish can be made a day in advance.  Just cover and keep refrigerated until ready to bake and serve the next day.

Shepherd’s Pie

Ingredients:

• 1-1/4 lb. red potatoes, cut into chunks
• 3 large cloves garlic, peeled
• 3/4 cup sour cream
• 1/2 cup sharp cheddar cheese
• 1 lb. extra lean ground beef
• 2 tablespoons flour
• 4 cups frozen mix vegetables, thawed
• 3/4 cup beef broth
• 2 tablespoons ketchup

Cover potatoes and garlic with water in large saucepan.  Bring to boil on high heat.  Reduce heat to low; simmer 20 minutes or until potatoes are very tender.  Drain; return to saucepan and mix in sour cream.  Mash to desired consistency.  Stir in 1/4 cup of cheddar cheese.

Preheat oven to 375 degrees.  Brown meat in large nonstick skillet.  Stir in flour; cook 1 minute.  Add vegetables, broth and ketchup; continue cooking for 5 minutes.

Spoon meat mixture into 8-inch square baking dish.  Cover with mashed potatoes.  Bake for 18 minutes; sprinkle remaining cheddar cheese.  Bake an additional 2 minutes or until heated through and cheese is melted.

Deep Dish Chicken Pot Pie

Ingredients:

• 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/4 cup Kraft Light Done Right zesty Italian reduced fat dressing
• 4 oz. (1/2 of 8-oz pkg) Philadelphia Neufchatel cheese, 1/3 Less Fat than Cream Cheese; cubed
• 2 tablespoons flour
• 1/2 cup fat-free reduced-sodium chicken broth
• 1 pkg (10 oz.) frozen mix vegetables, thawed
• 1 refrigerated pie crust (1/2 of 15-oz. pkg.)

Preheat oven to 375 degrees.  Cook chicken and Italian dressing in large skillet on medium heat for 2 minutes.  Add Neufchatel cheese; cook and stir until melted.  Add flour; mix well.  Add broth and vegetables; simmer for 5 minutes.

Pour mixture into deep dish 10-inch pie plate.  Arrange pie crust over filling; flute edges.  Cut four slits in crust to allow steam to escape.

Bake 30 minutes or until crust is golden brown.