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    <title>My Favorite Recipes</title>
    <link>http://www.cowpastureriver.com</link>
    <description><![CDATA[Recipes tried and tested]]></description>
    <language>en-us</language>
    <copyright><![CDATA[All content &copy; Copyright 2004 - 2008 Cowpastureriver.com  All Rights Reserved.<BR>For more information on this site, please read our <A HREF='http://www.cowpastureriver.com/modules.php?name=Docs&file=privacy'>Privacy Policy</A> and <A HREF='http://www.cowpastureriver.com/modules.php?name=Docs&file=terms'>Terms of Service</A>.]]></copyright>
    <category domain="http://www.cowpastureriver.com">Food Recipe</category>
        <item>
      <title><![CDATA[Bobby Ray's Big-Sweet-Spicy Bar-B-Q sauce]]></title>
      <link>http://www.cowpastureriver.com/recipes/bobbyraysbigbarbqsauce.html</link>
      <guid isPermaLink="false">http://www.cowpastureriver.com/recipes/bobbyraysbigbarbqsauce.html</guid>
      <description><![CDATA[
	  4 cups of vinergar
1 small bottle of worshire
4 cups of ketchup
12 oz A-1 sauce
3 tsp salt
1 and 1/3  brown sugar
4 Tbsp dry mustard 
1 tbsp paprika
2 tbsp crushed red peppers
2 tablespoons fresh lime juice
1 and 1/2 cup honey
3/4 cup molasses

simmered at least thirty minutes. Makes about a gallon of sauce. Good on Beef, Chicken, and Pork.]]></description>
    </item>
	<item>
      <title><![CDATA[Bobby Ray's Bar-B-Q sauce]]></title>
      <link>http://www.cowpastureriver.com/recipes/bobbyraysbarbqsauce.html</link>
      <guid isPermaLink="false">http://www.cowpastureriver.com/recipes/bobbyraysbarbqsauce.html</guid>
      <description><![CDATA[2 cups of vinergar
8 tbsp worshire
4 oz of ketchup
6 tbsp A-1 sauce
3 tsp salt
10 tbsp brown sugar
2 tsp dry mustard or 1 tablespoon yellow mustard
1 tbsp paprika
2 tbsp crushed red peppers
2 tablespoons fresh lime juice
1/4 cup honey
1/4 cup molasses

simmered good thirty minutes]]></description>
    </item>
	    <item>
      <title><![CDATA[Bobby Ray's Big Chili sauce]]></title>
      <link>http://www.cowpastureriver.com/recipes/bobbyraysbigchili.html</link>
      <guid isPermaLink="false">http://www.cowpastureriver.com/recipes/bobbyraysbigchili.html</guid>
      <description><![CDATA[2 Quarts Canned Tomatoes Pureed
2 Large Cans of Tomato Sauce
2 Large Cans of Tomato Paste
1 Cup of sliced jalapenos
4 TBS Brown Sugar
1 tsp cumin
1 tsp chipotle chili pepper
1 tsp garlic salt
1/4 cup of chili powder
3 lbs hamburger
1 lb pork saugage
2 Medium Onions
6 normal cans of dark red kidney beans
1 TBS Salt
1 TBS Black Pepper
1 Small Bell Pepper diced up


Brown the hamburger and Saugage and drain 

Dice up and sautee onions

Combine meat, onions and everything else and simmer in a large covered pot for 4 hrs. 

This makes 6 1/2 quarts and has medium heat flavor. ]]></description>
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    <item>
      <title>Deviled Eggs by Sandra Lee</title>
      <link>http://www.foodnetwork.com/recipes/sandra-lee/deviled-eggs-recipe/index.html</link>
      <guid isPermaLink="false">http://www.foodnetwork.com/recipes/sandra-lee/deviled-eggs-recipe/index.html</guid>
      <description><![CDATA[12 eggs 
4 tablespoons mayonnaise 
2 teaspoons yellow mustard 
2 teaspoons sweet relish 
Salt 
Pepper 
Paprika, for dusting 
Directions
Place eggs in a large wide saucepan and cover with cold water. Bring to a boil for 12 minutes. Remove eggs and and cool in refrigerator. Remove shells from eggs and slice in half lengthwise. Separate egg yolks and place into a bowl. Place whites on a separate plate. Add mayo, mustard, relish and salt and pepper, to taste, to yolks and mash together with a fork until creamy and smooth. Using a large star tip and resealable plastic bag, pipe the yolk mixture back into each egg, enough to fill yolk holes completely. Dust tops with paprika. Refrigerate. Serve cold.]]></description>
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    <item>
      <title><![CDATA[Black Bean Salsa]]></title>
      <link>http://www.cowpastureriver.com/recipes/blackbeansalsa.html</link>
      <guid isPermaLink="false">http://www.cowpastureriver.com/recipes/blackbeansalsa.html</guid>
      <description><![CDATA[1 can each of corn and black beans
1/2 cup of tomatos, 
1/4 cup of onions
1/4 cup of peppers.  I usually eyeball it.  
1/2 cup red vinegar,
1/4 cup oil
2 teaspoon chili powder
1/2 tsp of pepper 
1/2 tsp garlic powder. 
 Mix that up,cover and chill
 Don't forget to drain corn and beans first.]]></description>
    </item>
    <item>
      <title><![CDATA[Bobby Ray's Venison Tenderloin]]></title>
      <link>http://www.cowpastureriver.com/recipes/venison.html</link>
      <guid isPermaLink="false">http://www.cowpastureriver.com/recipes/venison.html</guid>
      <description><![CDATA[Venison Tenderloin

First and most importantly make sure you tenderloin has been cleaned and
free of anything except the meat, NO fat pieces or film.
you should have to worry about the film, that is usually only on the muscle
groups that make up the quarters.
This is important also. Position the loin as though your were slicing up a
cucumber. You want to slice the loin in slices about
the thickness of thick bologna. Allot of people think it's like beef and
want to cut it like thick beef tenderloin. Don't do that.]]></description>
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    <item>
      <title><![CDATA[Bobby Ray's Biscuits and Gravy]]></title>
      <link>http://www.cowpastureriver.com/recipes/biscuitsandgravy.html</link>
      <guid isPermaLink="false">http://www.cowpastureriver.com/recipes/biscuitsandgravy.html</guid>
      <description><![CDATA[Simple and I love it.
serves four people or two real men lol
1 lb of pork sausage (the better the sausage the better the Gravy)
1/4 cup of all purpose flour
Milk
Good biscuits non flakey type, bisquit thick biscuits or really good
salt
pepper
start the biscuits baking. while cooking the gravy.

Brown the sausage, medium high heat, up into fine pieces, no big clumps
sprinkle the quarter cup of flour over the browned meat.
stir and let fry for two or three minutes.
pour milk in, just to it covers the meat.
turn heat down to medium.
stir untill the gravy thickens to the thickness you like. this make take
several minutes. if it is to thick add milk and stir patiently untill it thickens.
add salt and pepper to your likings or do it when served.
]]></description>
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    <item>
      <title>Apple Cobbler</title>
      <link>http://www.cowpastureriver.com/recipes/applecobbler.html</link>
      <guid isPermaLink="false">http://www.cowpastureriver.com/recipes/applecobbler.html</guid>
      <description><![CDATA[8"x 8" pan, spray with pam
4 cups apple or other fruit or ( 2 cups of apples and 1 cup of cinnamon apple sauce and 1 cup of cranberry sauce)
1 egg
1 cup flour
1 cup sugar
put fruit (and sauce if used) in bottom of pan
Mix and crumber together and add on top of fruit. Melt 6 Tbsp of butter and drizzle over the top.
bake 350 deg. for 40 minutes to 1 hour
]]></description>
    </item>
    <item>
      <title><![CDATA[The Best Chocolate Brownies]]></title>
      <link>http://www.wdbj7.com/global/story.asp?s=9041165</link>
      <guid isPermaLink="false">http://www.wdbj7.com/global/story.asp?s=9041165&amp;t=2008-09-21T09:33:13</guid>
      <description><![CDATA[The Best Chocolate Brownies
Taken from: Gourmet Magazine
Compiled by the VA Egg Council
Ingredients: 
Butter: 2 sticks of unsalted butter
Chocolate: 8 oz. Bittersweet Chocolate (8 Squares)
Sugar:]]></description>
    </item>
    <item>
      <title>Egg Rolls</title>
      <link>http://www.cowpastureriver.com/recipes/eggrolls.html</link>
      <guid isPermaLink="false">http://www.cowpastureriver.com/recipes/eggrolls.html</guid>
      <description><![CDATA[2Chicken breast cooked and chopped 
4cups shredded cabbage 
2cups shredded celery 
2cloves garlic 
onion powder 
Stir fry the above ingredients in oil Sauce: 
approx 2TBSP of teryaki or soy sauce 
approx 2TBSP of sugar 
approx 1TSP of sesame oil 
combine all ingredients, fill egg rolls, fry in skillet with about 1/4" or more of oil. 
You can find the eggroll pasta in the vegetable section in the grocery store. I supliment the chicken with mini shrimp and that is good aswell. 
I have cooked more than a hundred of these and they are good but 
don't forget to pick up some duck sauce and hot mustard when you get 
the other ingredients.
]]></description>
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    <item>
      <title>Grilled Whole Chicken</title>
      <link>http://www.cowpastureriver.com/recipes/grilledwholechicken.html</link>
      <guid isPermaLink="false">http://www.cowpastureriver.com/recipes/grilledwholechicken.html</guid>
      <description><![CDATA[Ingrediants:
Seperated Chicken parts
Olive Oil
Smoked Paprika
Onion Powder or Onion Salt
Garlic Salt
Black Pepper


First get your grill to 350 deg. F 
coat all the ckicken with olive oil
sprinkle the smoked paprika on all surfaces of the chicken
sprinkle the Onion powder, Garlic Salt, and Black Pepper on all surfaces
of the chicken to your likings
Rub the ingrediats all around on the chicken, giving them an even spread of the
spices. Grill the chicken appox 25 minutes per pound of chicken. I used a entire
chicken and it took an hour and 10 minutes.
If you like rotisserie chicken you'll like this. Oh I all most for got I all so used a
smoke box with apple wood chips.
]]></description>
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    <item>
      <title><![CDATA[White Balsamic Glazed Chicken]]></title>
      <link>http://www.wdbj7.com/global/story.asp?s=8928764</link>
      <guid isPermaLink="false">http://www.wdbj7.com/global/story.asp?s=8928764&amp;t=2008-08-31T10:52:30</guid>
      <description><![CDATA[White Balsamic Glazed Chicken with Dried Mango Couscous By Jeff Bland, Center of the Plate Specialist, US Foodservice, Roanoke Division Ingredients: 4 Chicken Breasts or thighs, 4 to 5 ounces each.]]></description>
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    <item>
      <title><![CDATA[Roast Chicken]]></title>
      <link>http://www.cowpastureriver.com/recipes/roastchicken.html</link>
      <guid isPermaLink="false">http://www.cowpastureriver.com/recipes/roastchicken.html</guid>
      <description><![CDATA[2 Tbsp. smoked paprik
2 Tbsp. honey
1 Tbsp. lemon juice
1 Tbsp. softened butter
2 tsp. garlic salt
1/2 tsp. pepper
1 whole 4-5 lb. roasting chicken

1. Preheat oven to 325 degrees. Rinse chicken with cold water and pat dry
with paper towels.


2. Mix together paprika, honey, lemon juice, butter, garlic salt and
pepper and spread over entire surface of chicken.


3. Bake in a shallow baking pan for about 30 minutes per pound, or until
juices run clear and a meat thermometer registers 165-170 degrees for the
breast and 180-185 degrees for the thigh.
]]></description>
    </item>
    <item>
      <title>Super Bowl Recipe: BBQ Shrimp Sliders</title>
      <link>http://www.wdbj7.com/global/story.asp?s=7815100</link>
      <guid isPermaLink="false">http://www.wdbj7.com/global/story.asp?s=7815100&amp;t=2008-02-03T09:56:50</guid>
      <description><![CDATA[&nbsp;For BBQ Shrimp Sliders, wrap each shrimp with 1/2 slice of bacon and place on a cookie sheet.]]></description>
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    <item>
      <title>White Bean and Chicken Chili</title>
      <link>http://www.cowpastureriver.com/recipes/whitebeanchickenchili.html</link>
      <guid isPermaLink="false">http://www.cowpastureriver.com/recipes/whitebeanchickenchili.html</guid>
      <description>4 cans Great Northern Beans, drained and rinsed
2, 4 ounce cans diced green chilis
2 lbs. cooked diced chicken breast
2 qt. chicken stock
1 onion, diced
1 green bell pepper, diced
1 jalepeno pepper, minced
1 TBLSP minced garlic
1 Bay leaf
1 TBLSP Thyme
1 1/2 TBLSP Cumin
1 1/2 TBLSP Chili powder
1 stick real butter
3/4 cup flour
1/2 bunch fresh Cilantro, chopped (Kim can skip this!)

Cook the vegetables (peppers, onion, garlic) together in the butter for
about 5 minutes or until tender, then add herbs (Bay, Thyme) and stir in
flour to form a roux. Simmer another 5 minutes. Discard the Bay leaf. Add
hot stock, green chilies, cumin and chili powder and whisk until smooth and
boiling. Add chicken and beans and simmer about 15 minutes. Remove from
heat and stir in cilantro.
Serve very hot topped with grated cheddar cheese and finely chopped green
onion.
</description>
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      <title>Buffalo wing dip</title>
      <link>http://www.cowpastureriver.com/recipes/buffalowingdip.html</link>
      <guid isPermaLink="false">http://www.cowpastureriver.com/recipes/buffalowingdip.html</guid>
      <description><![CDATA[INGREDIENTS
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce, such as Franks® Red Hot®
1 1/2 cups shredded Cheddar cheese

1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers
DIRECTIONS
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.]]></description>
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    <item>
      <title>Salmon Dip</title>
      <link>http://www.cowpastureriver.com/recipes/salmondip.html</link>
      <guid isPermaLink="false">http://www.cowpastureriver.com/recipes/salmondip.html</guid>
      <description><![CDATA[3-4 salmon fillets (or steaks) with skin - smoked is better but not essential
1 clove garlic - crushed or very finely chopped
About 1 tablespoon of olive oil
About 2-3 tablespoons of fresh coriander (not ground coriander)
1 lime
Crushed/milled black peppercorns (to taste)

Grate the zest off half of the lime. You should use the fine part of the grater and use no more than about 2-3 strokes each time. You should still be able to see a bit of green where you have grated - the white part under the zest is very bitter tasting and you don't want it in the dish.

Juice the lime and combine juice with the zest.

Add the coriander and oil to the lime mixture and mix well.

Sprinkle the garlic and pepper over the salmon and pan-fry skin-side down for around 5 minutes for fillets (or two minutes for steaks - steaks cook quicker) . Cook on a medium heat - if the heat is too high you will overcook the salmon. Flip over and add the lime + coriander to the pan and finish cooking. Quickly toss the fillets a couple of times before removing from the pan.

This can be served as an appertiser for three to four people on it's own, or can be served with rice (a mixture of basmati and wild rice is really nice) as a main meal.]]></description>
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      <title>Oatmeal Drop Cookies</title>
      <link>http://www.wdbj7.com/Global/story.asp?S=7844689</link>
      <guid isPermaLink="false">http://www.wdbj7.com/Global/story.asp?S=7844689</guid>
      <description>Recipe from Michelle Clark of Walker, La.

Total Time: 15 min

2 c sugar 
3 tbsp cocoa
1/2 c milk
1 c peanut butter
3 c oatmeal(1 Minute quick oats)
1 tsp vanilla

1.  Mix sugar, cocoa, and milk over medium heat. 

2.  Dissolve sugar conpletely and bring to a boil for 1 minute.  Remove from heat and add peanut butter and vanilla. Stir in oatmeal. 

3.  Drop onto wax paper by tablespoon and let harden. 

Yield: 18 to 36 cookies (depending on size)

Comments: This is a very simple recipe that the kids will love.
</description>
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    <item>
      <title><![CDATA[Aunt Windy's Tuna Macaroni Salad]]></title>
      <link>http://www.wdbj7.com/global/story.asp?s=8407535</link>
      <guid isPermaLink="false">http://www.wdbj7.com/global/story.asp?s=8407535&amp;t=2008-06-01T09:54:26</guid>
      <description><![CDATA[Aunt Windy&#39;s Tuna Macaroni Salad Recipe By: Joyce Gordon 1 sm box macaroni 1 can tuna 2 tbsp chopped onion 1/2 C. green onions top and all 1 stalk celery chopped 1 cup frozen green peas 1 cup]]></description>
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      <title><![CDATA[Family Chicken Salad]]></title>
      <link>http://www.wdbj7.com/global/story.asp?s=8306533</link>
      <guid isPermaLink="false">http://www.wdbj7.com/global/story.asp?s=8306533&amp;t=2008-05-11T09:59:11</guid>
      <description><![CDATA[Family Chicken Salad Serves 8 to 10 Recipe By: Cathy Webb Ingredients: 4 cups chopped cooked chicken 1 1/2 to 2 cups thinly diced celery 1 to 2 tablespoons minced onion 3/4 cup mayonnaise]]></description>
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      <title><![CDATA[Deer Loin]]></title>
      <link>http://www.wdbj7.com/global/story.asp?s=2573782</link>
      <guid isPermaLink="false">http://www.wdbj7.com/global/story.asp?s=2573782&amp;t=2008-09-04T15:31:04</guid>
      <description><![CDATA[Hunters will especially love this recipe!]]></description>
    </item>
    <item>
      <title><![CDATA[Pork Chops with Apples]]></title>
      <link>http://www.wdbj7.com/global/story.asp?s=3864804</link>
      <guid isPermaLink="false">http://www.wdbj7.com/global/story.asp?s=3864804&amp;t=2008-09-04T15:19:14</guid>
      <description><![CDATA[This main dish recipe uses chopped apples and apple cider.]]></description>
    </item>
    <item>
      <title><![CDATA[Simple Rib Rub]]></title>
      <link>http://www.wdbj7.com/global/story.asp?s=8493435</link>
      <guid isPermaLink="false">http://www.wdbj7.com/global/story.asp?s=8493435&amp;t=2008-06-15T09:32:36</guid>
      <description><![CDATA[Simple Rib Rub
Recipe by: Scott Steph of Old Virginia Barbecue
¼ Cup Sweet Paprika
¼ Cup Dark Brown Sugar
¼ Cup Kosher Salt
2 Tbls Black Pepper
Combine all the ingredients in a non-metallic bowl.]]></description>
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    <item>
      <title><![CDATA[Crispy Grilled Chicken]]></title>
      <link>http://www.wdbj7.com/global/story.asp?s=8198755</link>
      <guid isPermaLink="false">http://www.wdbj7.com/global/story.asp?s=8198755&amp;t=2008-04-20T09:45:58</guid>
      <description><![CDATA[<I>&nbsp; </I>]]></description>
    </item>
    <item>
      <title><![CDATA[Wild Rice and Cheese Soup]]></title>
      <link>http://www.wdbj7.com/global/story.asp?s=3985121</link>
      <guid isPermaLink="false">http://www.wdbj7.com/global/story.asp?s=3985121&amp;t=2008-09-04T15:19:16</guid>
      <description><![CDATA[This recipe contains some interesting ingredients that contribute to its great flavor.]]></description>
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    <item>
      <title><![CDATA[Country Ham and Baked Bean Soup with Hoe Cakes]]></title>
      <link>http://www.wdbj7.com/global/story.asp?s=6759289</link>
      <guid isPermaLink="false">http://www.wdbj7.com/global/story.asp?s=6759289&amp;t=2008-09-04T15:03:40</guid>
      <description><![CDATA[A whole meal on a cool autumn day - try it!]]></description>
    </item>
    <item>
      <title><![CDATA[Mexican Deer Soup]]></title>
      <link>http://www.wdbj7.com/global/story.asp?s=7405362</link>
      <guid isPermaLink="false">http://www.wdbj7.com/global/story.asp?s=7405362&amp;t=2008-09-04T15:03:40</guid>
      <description><![CDATA[This delicious soup recipe can be made with deer or ground beef.]]></description>
    </item>
    <item>
      <title><![CDATA[Earnhardt Sundrop Cake]]></title>
      <link>http://www.wdbj7.com/global/story.asp?s=5902470</link>
      <guid isPermaLink="false">http://www.wdbj7.com/global/story.asp?s=5902470&amp;t=2008-02-17T09:56:21</guid>
      <description><![CDATA[Earnhardt Sundrop Cake - recipe from Betty McCroskey Ingredients: 8 oz. Sundrop soft drink 2 sticks of butter 1/2 cup vegetable shortening 3 cups of sugar 5 eggs 3 cups of plain flour 1 tsp lemon]]></description>
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    <item>
      <title><![CDATA[Valentine's Day Kid's Recipes: Sweet Heart Brownies]]></title>
      <link>http://www.wdbj7.com/global/story.asp?s=7836184</link>
      <guid isPermaLink="false">http://www.wdbj7.com/global/story.asp?s=7836184&amp;t=2008-02-07T08:29:08</guid>
      <description><![CDATA[Sealed with a Kiss Muffin - recipe from Young Chefs Academy Ingredients: 6 Tbsp. butter ¾ cup sugar 2 eggs ½ cup milk 14 strawberries, fresh or frozen (defrosted) Food coloring, optional 2 cups]]></description>
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    <item>
      <title><![CDATA[Super Bowl Recipe: MVP Parfait]]></title>
      <link>http://www.wdbj7.com/global/story.asp?s=7802233</link>
      <guid isPermaLink="false">http://www.wdbj7.com/global/story.asp?s=7802233&amp;t=2008-02-01T10:42:53</guid>
      <description><![CDATA[MVP Parfait - recipe from Kristin Brittle, Southeast United Dairy Industry Association
Makes 6 servings
Prep Time: 10 min
Cook Time: 10 min 
Ingredients
4 cups 1% low-fat milk 
2 packages (4 serving]]></description>
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    <item>
      <title><![CDATA[Black Bean and Corn Salad]]></title>
      <link>http://www.wdbj7.com/global/story.asp?s=757444</link>
      <guid isPermaLink="false">http://www.wdbj7.com/global/story.asp?s=757444&amp;t=2008-04-28T12:36:54</guid>
      <description><![CDATA[&nbsp;]]></description>
    </item>
    <item>
      <title><![CDATA[Oven Fried Chicken]]></title>
      <link>http://www.wdbj7.com/global/story.asp?s=7906513</link>
      <guid isPermaLink="false">http://www.wdbj7.com/global/story.asp?s=7906513&amp;t=2008-02-28T11:48:57</guid>
      <description><![CDATA[Recipe from Lois Catheline of Youngstown, OH ]]></description>
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    <item>
      <title><![CDATA[Snow Capped Chocolate Cookies]]></title>
      <link>http://www.wdbj7.com/global/story.asp?s=980286</link>
      <guid isPermaLink="false">http://www.wdbj7.com/global/story.asp?s=980286&amp;t=2008-11-06T16:24:35</guid>
      <description><![CDATA[Perfect combination of fudge and vanilla. ]]></description>
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    <item>
      <title><![CDATA[Pumpkin Cookies with Brown Butter Frosting]]></title>
      <link>http://www.wdbj7.com/global/story.asp?s=9305504</link>
      <guid isPermaLink="false">http://www.wdbj7.com/global/story.asp?s=9305504&amp;t=2008-11-06T14:06:12</guid>
      <description><![CDATA[Recipe from Tiffany Painter of Maxwell, Iowa.]]></description>
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      <title><![CDATA[Randi's Amazing Cutout Cookies]]></title>
      <link>http://www.wdbj7.com/global/story.asp?s=9305479</link>
      <guid isPermaLink="false">http://www.wdbj7.com/global/story.asp?s=9305479&amp;t=2008-11-06T14:01:09</guid>
      <description><![CDATA[Recipe from Randi Blackley of West Seneca, N.Y.]]></description>
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      <title><![CDATA[Lalee's Peanut Butter Cookies]]></title>
      <link>http://www.wdbj7.com/global/story.asp?s=1338889</link>
      <guid isPermaLink="false">http://www.wdbj7.com/global/story.asp?s=1338889&amp;t=2008-05-29T16:26:47</guid>
      <description><![CDATA[Creamy or chunky, with dinner or dessert, peanut butter is sweet and delicious.&nbsp; Check out these recipes using the nutty delight!]]></description>
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      <title><![CDATA[Oatmeal Drop Cookies]]></title>
      <link>http://www.wdbj7.com/global/story.asp?s=7844689</link>
      <guid isPermaLink="false">http://www.wdbj7.com/global/story.asp?s=7844689&amp;t=2008-02-28T11:48:57</guid>
      <description><![CDATA[Recipe from Michelle Clark of Walker, La. ]]></description>
    </item>
    <item>
      <title><![CDATA[Low-fat Ingredient Substitutions]]></title>
      <link>http://www.wdbj7.com/global/story.asp?s=1594483</link>
      <guid isPermaLink="false">http://www.wdbj7.com/global/story.asp?s=1594483&amp;t=2007-11-18T10:24:31</guid>
      <description><![CDATA[Substituting a few siple ingredients in your recipes will go a long way to   making them - and you - significantly more healthy! ]]></description>
    </item>
    <item>
      <title><![CDATA[Handy Measurement Conversions]]></title>
      <link>http://www.wdbj7.com/global/story.asp?s=1202100</link>
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      <description><![CDATA[Keep this posted on your refrigerator for easy reference! ]]></description>
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      <title><![CDATA[Share your recipes with food lovers across the country!]]></title>
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      <description><![CDATA[Share your favorite recipe with food lovers across the country! Once you have submitted your recipe, we&#39;ll post it online with your name and state for everyone to see. ]]></description>
    </item>
    <item>
      <title>Rum Cake</title>
      <link>http://www.cowpastureriver.com/recipes/rumcake.html</link>
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      <description>Rum Cake

Rum Cake

1 pkg yellow cake mix
1 pkg instant vanilla pudding (reg size NOT large)
4 eggs
1/2 cup water
1/2 cup rum (use light color rum)

Bake for 1 hour at 325 in a bunt pan.  When you take it out of the oven, flip
it into a jelly roll type pan while it is still hot and poke holes in it (I
use my ice pick and poke the holes all over the top and sides) and pour hot
glaze over it and use your rubber spatcela to scoop up the excess and cover
the sides of the cake completely.

Glaze

1 stick butter or marg (I use marg because the butter burns and doesn't set
up as well)
1/4 cup water
1 cup Sugar

Let it boil for about 2 minutes then add:

1/2 cup rum

Let boil for about 5 minutes or until it thickens to a "hard ball" then pour
over warm cake.  I let the cake cool in the jelly roll pan then I use my
pancake turners and transfer it to a cake plate.

</description>
    </item>
    <item>
      <title>Fluffy Buttermilk Biscuits </title>
      <link>http://www.cowpastureriver.com/recipes/buttermilkbiscuits.html</link>
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      <description>Fluffy Buttermilk Biscuits </description>
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	    <item>
      <title>Bobby Ray's Boiled Peanuts</title>
      <link>http://www.cowpastureriver.com/recipes/boiledpeanuts.html</link>
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        <link>http://www.cowpastureriver.com/recipes/boiledpeanuts.html</link>
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      <description>Boiled Peanuts using a crockpot
	  1 1/2 lb of raw jumbo peanuts in the shell
	  1/2 cup of table salt
	  1 Tbsp of read pepper
	  2 Tbsp of Creole seasoning
	  
	  Turn on the crock pot and fill the crock pot half full of hot water and add the salt.
	  Wash the peanuts off using a collandar of some sort
	  Stir the salt up in the crock pot good.
	  Add the peanuts
	  Cook the peanuts on high for 8 to 9 hrs. 
	  Remove and strain the peanuts
	  Slightly sprinkle some creole seasoning of the shells.
	  Your done ready to eat or refridgerate. 
	  </description>
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      <title>Mrs Bank's Pound Cake</title>
      <link>http://www.cowpastureriver.com/recipes/poundcake.html</link>
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        <link>http://www.cowpastureriver.com/recipes/poundcake.html</link>
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      <description>Mrs Bank's Pound Cake  
	  </description>
    </item>
	   <item>
      <title>Apple Swirl Cake</title>
      <link>http://www.cowpastureriver.com/recipes/appleswirlcake.html</link>
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        <link>http://www.cowpastureriver.com/recipes/appleswirlcake.html</link>
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      <description>Apple Swirl Cake</description>
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