Okay, y'all--before I retired, I taught "sets" for decades in my math classes and I can certainly offer oodles of rationale behind my groupings! LOL Here's a new way to look at it if you wish (humor!)...for any item(s) that might be questionable as part of a set, well, the item(s) will automatically become Bizzo's birthday gift(s)! Ta-daaaaah! See? No "cheating!" Her birthday is Monday so this works out perfectly--she just got herself a bonus of more b'day stuff if anything doesn't fit into a set! :O) Celebrate the zero, Bizzo! As a former multi-subject teacher, you now have permission to *subtract* from your age, by one year, every year, until you are once again 21 years old! It's the new, creative, more gentle math!!! Smiles, Sooz

Chili 2 lb. Ground beef 1 lb. ground pork 5 C.chopped onions 1 1/2 T. chopped garlic 7 T. chili powder 2 small cans chopped green chilies 3 16 oz. can tomatoes, crushed 3 T. tomato paste 4 bay leaves, crumbled 1 T. salt 1 T. oregano 1 T. red wine vinegar 1 T. brown sugar 2 16 oz can red kidney beans Accompaniments: 1 bag corn chips 1 head lettuce, shredded 12 oz. sharp cheddar, shredded sour cream Brown meat with onions and garlic. Drain fat and stir in chili powder. Add chilies, tom., tomato paste and remaining ingredients EXCEPT kidney beans. Cook 2 hours. Add kidney beans. Cook 30 min. more. Serve with accompaniments.

Found it at the Tabasco Kemah Store back in 2002. Tasted all their available hot sauces (regular, garlic, habenero, chipotle) and find chipotle has less vinegar in it. Smoky flavor from the chipotles as well. It's a staple in our house, as are Tapatio and Valencia. There's also a spicy soy, spicy sweet and sour (lots of HFCS) and spicy teriyaki. Spicy soy is great!

holy cow--what happened? i have posted those recipes before and they were fine then! how very odd...but thanx for the heads up and let me try this again. and thanx for the link, ann--there are some lovely things on it! Tommis Raspberry Cream Cheese Coffee Cake Combine in a large mixing bowl: 2 ¼ C all purpose flour ¾ C sugar Cut in 1 ½ sticks of butter, until you have a crumbly mix Set aside 1 C of this To the remaining mixture, add in: ½ tsp baking powder ½ tsp baking soda ½ tsp salt ¾ C sour cream 1 beaten egg 1 ½ tsp almond extract Spread this in the bottom and sides of a 9" spring form pan Make the filling by beating together in a small bowl: 8 oz package of cream cheese, softened ½ C sugar 1 egg Pour this over the batter in the spring form pan and spoon over this about ½ C raspberry jam and then sprinkle on ½ C slivered almonds and the reserved 1 C of crumb mixture Bake at 350 degrees for 60 minutes and let cool for 15 minutes before removing from the spring form pan. Almond and Raspberry Pine Nut Tart (the Greens Cookbook) 1 recipe sweet tart dough (page 344) Prepare according to directions, lining a 9" tart pan and partially baking it ½ C almonds Bring a small pan of water to a boil, adding the almonds. Turn off the heat and let them sit for 1 minute. Drain them and rub them in a towel to remove the skins and dry. Grind the almonds in a food processor for about 45 seconds. Add: 1/3 C sugar Pinch of salt 2 eggs 1 tsp vanilla a few drops of almond extract Process another 10 secondsÂthen add: ½ C unsalted butter at room temp 2 T flour ½ tsp baking powder Process another 10 seconds or long enough to make a smooth batter Preheat the oven to 375. Spread a thick layer of raspberry or apricot jam over the tart shell, then cover it with the almond filling. Sprinkle ½ C of pine nuts over the top and bake until the surface is firm and browned (about 30 minutes). Remove it from the oven and let it cool; then dust with powdered sugar. Serve as is or with sweetened whipped cream. Dough for a 9-inch springform pan 1 C all purpose flour pinch of salt 1 T sugar ¼ tsp grated orange peel 4 oz (1 stick) unsalted butter 1 T water ½ tsp vanilla In a food processor, combine the flour, salt, sugar and orange peel. Then add the butter, cut into small pieces, and process until a coarse meal has formed (10 to 15 seconds). Combine the water and vanilla and pour it into the butter/flour mixture while the processor is running, mixing for another few seconds. DonÂt work it to the point of forming a ball. Empty it onto a work surface and form it into a ball. Flatten that into a circle, wrap in plastic and refrigerate it for ½ an hour or freeze for future use. When ready, use your hands to press the dough into the springform pan, working a rim up just past the bottom edge of the pan. Cover the shell lightly with foil and put it into the freezer for at least ½ an hour or until the dough is firmly set. Preheat the oven to 400 degrees. Place the shell into the lower 1/3 of the oven. Check after 5 minutes; use a knife point to pierce any large air bubbles. Cook until lightly brownedÂa total of 10 or 12 minutes. Fill and finish baking as per the instructions.