I hear Sensei is here I will tell once I find out

Independence Jim    (July 4th, 2008)

My uncle Jim keeps fireworks under his mattress.
“This is the last one of these,” he says every time we light one off,
“I used to have a hundred of these.”

We float above his flashbang grief trying to understand and he
lights an anise cigar over a bag of explosives and we
are cautiously celebratory and far away.

Bottle rockets from pop cans
flares from plug-your-ears guns
bombs from the board and high flyers from fingertips
and whistlers.

He asks me about my sister
the serious and unanswerable questions
keeps cutting me off
he is hurt and I am trying to make up for things.

A bat almost hits
winging circles around neighbors’ burl
oaks
eating hot firework
ashes.

We grace a bridge over train tracks
watch the fireworks a hundred trees away.
Trains are brighter but we yelled
and the conductor turned out his light for us.
Awash in swoosh-sound of cars passing under
the force of it shock wave hair blown back like the M-150 we lit.

At home we watch the History Channel they are doing head transplants on monkeys.
Jim offers me a bowl of ice cream and together we watch blood froth out
the doctor wipes it up calmly
and continues.
When our ice cream starts to taste like iron we say goodnight.

Salvete  Omnes!  I’m actually alive!!!!!!!!!!!! xD home sick- but alive!!!!! So I decided I should post, Okay so most of you have probably noticed club penguins start up screen:

And for most of you when you see something like this you immediatly think: Something big involving ninjas is happening, to the ninja hideout. Well good that’s what you should think.  There is a video telling you about the game but it is  laggy on my cmptr and my cmptr isnt exactly old so cp needs to  use some lower tech stuff I think. So at the ninja hideout you need to buy a  Amulet which some of us helped gold smith and click the stone fire inscription and a huge door will appear go inside and you will find the still under construction fire Dojo!!!!!

But it loads slowly…….. … Anyways what I know about it is that  it will have four players a game  and is member only!

Mom got me some fire Card jitsu cards the other day so I went upstairs and typed in the code but look!

I e-mailed cp and  Emma said that it would be ready soon. Every time I e-mail club penguin Emma responds….. Odd……. lol

This has been Zumaboy’s CP cheats.

~Zumaboy

Ingredients:

• 1  (9-oz.) pkg. frozen chopped spinach
• 1  (8-oz.) pkg. cream cheese, softened
• 2  cans green chiles, minced
• 4  (8-inch) flour tortillas
• Roasted red bell pepper (from a jar), cut into 4 (8-inch) strips

Preparation:

1. Cook spinach as directed on package. Place in colander or strainer; rinse with cold water to cool. Squeeze spinach to remove as much moisture as possible.
2. In food processor bowl with metal blade, combine cream cheese and chiles; process until smooth. Add spinach; process just until blended.
3. Place 1 tortilla on work surface. Spread 1/4 of spinach mixture over tortilla, leaving 1/2-inch border on one side.
4. Place strips of roasted pepper, piecing together if necessary, across middle of tortilla.
5. Roll tortilla toward border, making sure beginning is tightly rolled, but easing pressure as rolling continues to avoid forcing out filling. Wrap in plastic wrap; repeat with remaining tortillas, spinach mixture and roasted peppers.
6. Refrigerate at least 1 hour before serving.
7. Remove plastic wrap from tortilla rolls. Cut each roll diagonally into 8 slices, trimming ends

Ingredients:

• 1 C White Corn Syrup
• 1 C Sugar
• 1 C Peanutbutter
• 5 C Rice Krispies
• 1 pkg Semi Sweet Chocolate Chips
• 1 pkg Butterscotch Chips

Preparation:

1. Mix 1 C White Corn Syrup with 1 C Sugar; Bring to a boil- remove from heat.
2. Add: 1 C Peanutbutter
3. In a large bowl mix 5 C Rice Krispies and the above mixture ; stir until all are coated.
4. Spread mixture in an 11X15 pan lightly sprayed.
5. Melt 1 pkg Semi Sweet Chocolate Chips & 1 pkg Butterscotch Chips
6. You can melt in the microwave (takes about 3 min-stirring every minute) or you can melt over a double boiler.
7. Spread Chip mixture over the Krispies.
8. Let Cool about an hour. Cut in squares and serve.

Ingredients:

• 1 1/3 cups white sugar
• 1/2 cup flour (sifted)
• 1 cup (1/2 pint) whipped heavy whipping cream
• 3/4 cup whole milk
• 1 tablespoon vanilla
• 3 tablespoons unsalted butter

Preparation:

1. Sprinkle nutmeg
2. Combine first 5 ingredients mix well
3. Pour into deep dish 9″ crust
4. Drop small pieces of butter on top w/nutmeg
5. Bake at 450 degrees for 10 minutes
6. Reduce to 350 degrees and bake for an additional 30 minutes

Ingredients:

• 2 lbs chicken, cooked and shredded/sliced into smaller pieces
• ½ cup of sour cream
• ½ cup of green salsa – mild, medium, or hot
• 2 tablespoons of water
• 10 – 8-10 inch tortillas
• 2 cups mozzarella

Preparation:

Preheat oven to 400 degrees.  Cook chicken and set aside.  Mix sour cream, salsa, and water, and pour on a large plate.  Coat the tortillas in the sauce mix.  Add chicken and small portion of cheese to the tortilla.  Roll and place in pan.  Repeat 10 times.  Put remaining cheese on top of the enchiladas.  Cook at 400 for 15 minutes or until cheese is melted and edges are brown.  Add chopped jalapeno for additional heat.

Ingredients:

• 2 lbs ground beef – brown and finely chopped
• 32 oz spicy chili beans
• 32 oz kidney beans
• 12 oz can of tomato soup
• 64 oz tomato juice
• Cayenne pepper to taste
• Chili powder to taste

Preparation: 

Combine all ingredients in a crock or a large pot.  Cook 4+ hours or until desired thickness is achieved.  Season with cayenne pepper and chili powder to taste.  Chopped onions can be added for additional flavor.

Ingredients:

• 2 lbs potatoes (Use one bag of Ore Ida diced hash browns)
• 1 cup sour cream
• 1 can cream of chicken soup
• 2 cup shredded cheese
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 cup butter

Preparation:

Stir together all ingredients and pour into 9×13 inch baking dish.  Bake at 350 for 1 hour, or until edges are crispy.

Ingredients:

• Two bars of cream cheese (or more if you want it bigger)
• Carl Budding Beef – cut into little pieces – one package
• Sharp cheddar shredded cheese – about 2 cups but you can’t really go wrong
• Worscheschire sauce – about 6 tbsps but taste it as you go.

 Preparation:

Combine ingredients and shape into a ball.  You can add nuts if you want, but definitely not needed.  Serve with your favorite crackers and summer sausage.

Ingredients:

• 2 cups shredded cooked chicken
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup (4 ounces) shredded cheddar cheese
• 1 can (5 ounces) evaporated milk
• 1/2 cup chopped celery
• 1/3 cup finely chopped onion
• 1 can (4 ounces) chopped green chilies
• 1 envelope taco seasoning

Preparation:

• In a 2-qt. microwave-safe dish, combine the first eight ingredients. Microwave, uncovered, on high for 4-5 minutes; stir. Microwave, uncovered, 3-4 minutes longer or until heated through.

Ingredients:

• 2 16-oz sourdough bread rounds (about 6” diameter), divided
• 4 oz cream cheese, softened
• ½ cup milk
• 1 can (14oz) artichoke hearts in water, drained
• 1 1.4oz envelope or 1.8oz box (2 envelopes) vegetable soup mix
• 1 garlic clove, pressed
• 1 lemon
• 1 container (8oz) sour cream
• Grated fresh parmesan cheese

Preparation:

1. Preheat oven to 450 degrees. Slice off top of one bread round to create lid. Carefully remove center of bread round to form a 4 ½ inch wide and 2 inch deep well for dip. Slice center of first and entire second bread round into 1 inch cubes. Place bread bowl and cubes on cookie sheet.
2. Whisk cream cheese until smooth. Add milk to cream cheese; whisk until smooth. Chop artichokes and add with soup mix and garlic to the milk and cream cheese. Mix well. Microwave on high for 5-7 minutes or until hot (do not boil). Juice lemon to measure 2 tbsp juice. Stir juice and sour cream into hot artichoke mixture; pour into bread bowl.
3. Grate parmesan cheese over bread bowl and bread cubes. Lean lid against bread bowl. Bake for 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.

Ingredients:

• 2 pounds pork sausage
• 1 1/2 cups buttermilk baking mix
• 16 ounces shredded Cheddar cheese
• 1/2 cup diced onion
• 1/2 cup chopped celery
• 1/2 teaspoon garlic powder

Preparation:

Preheat oven to 375 degrees F (190 degrees C).

Combine the sausage, baking mix, cheddar cheese, onion, celery and garlic powder. Mix well and form into 1 inch balls.

Place on ungreased cookie sheet 1/2 inch apart. Bake for 15 minutes or until golden brown.

Ingredients:

• 2 cups ketchup
• 1/2 cup water
• 1/2 cup white vinegar
• 1/2 cup honey
• 2 tablespoons Worcestershire sauce
• 1 tablespoon dried minced onion
• 1/4 teaspoon pepper
• 1 dash garlic powder
• dash cayenne pepper
• 2 1/2 pounds frozen fully cooked meatballs

Preparation:

In a Dutch oven, combine the first nine ingredients Bring to a boil. Reduce heat; simmer, uncovered for 15 minutes. Meanwhile, thaw meatballs in microwave according to package directions. Stir into sauce; heat through.

Ingredients:

• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons mayonnaise
• 1 tablespoon onion juice
• 1 tablespoon grated onion
• 1 (1 pound) loaf white bread, crusts trimmed
• 1 (22 ounce) jar baby dill pickles

Directions:

In a medium bowl, mix cream cheese, mayonnaise, onion juice and grated onion.

Spread the mixture thinly on the white bread slices. Roll 1 baby dill pickle in each slice of bread. Place in a medium glass baking dish with the seam side down. Cover and chill in the refrigerator 8 hours, or overnight.

To serve, slice each bread roll into 1 inch slices.

Ingredients

• 3 skinless, boneless chicken breast halves – cooked and cubed
• 2 tablespoons butter, melted
• 1 (2 ounce) bottle hot sauce
• 1 (8 ounce) bottle blue cheese salad dressing
• 1 (16 inch) prepared pizza crust
• 1 (8 ounce) package shredded mozzarella cheese

Preparation:

Preheat oven to 425 degrees F (220 degrees C).

In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.

Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.

Ingredients:

• 3 large cucumbers
• 1 teaspoon salt
• 1/4 cup white sugar
• 1/8 cup water
• 1/4 cup distilled white vinegar
• 1/2 teaspoon celery seed
• 1/4 cup chopped onion
• Peel the cucumbers and slice wafer thin. Sprinkle with salt. Let stand 30 minutes, then squeeze cucumbers to release moisture.

Preparation: 

In a medium size bowl mix sugar, water, vinegar, celery seed, and onion. Add cucumbers to mixture. Mix well. Refrigerate 1 hour.

Ingredients:

• 1 pound sliced bacon
• 1 (16 ounce) package elbow macaroni
• 1 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons prepared yellow mustard
• 1/4 cup white sugar
• 1/4 cup cider vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 tomatoes, seeded and chopped
• 1 large cucumber, peeled and chopped
• 4 hard-cooked eggs, chopped
• 1/2 cup chopped celery
• 1/2 cup sliced green olives

Preparation:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of lightly salted water to a boil. Add the macaroni pasta, and cook until al dente, 8 to 10 minutes. Drain and rinse with cold water.

Whisk the mayonnaise, sour cream, mustard, sugar, vinegar, salt, and pepper in a large bowl until the sugar has dissolved. Add the bacon, pasta, tomato, cucumber, egg, and celery. Gently fold until the salad is evenly covered with the dressing. Sprinkle with the sliced olives to serve.

Ingredients:

• 1/2 pound bacon
• 1 (4.5 ounce) can mushrooms, drained
• 1 large onion, diced
• 2 (16 ounce) cans baked beans with pork
• 1 (15.25 ounce) can kidney beans, drained
• 1 (15 ounce) can butter beans, drained
• 1 cup ketchup
• 1/4 cup brown sugar
• 1 1/2 teaspoons dry mustard
• 2 tablespoons cider vinegar
• 1/2 teaspoon Worcestershire sauce
• salt and pepper to taste

Preparation:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain. Reserve 3 strips whole, crumble remainder and set aside. Add the mushrooms and onions; cook until tender.

In a large bowl, combine the crumbled bacon, mushrooms, onion, pork and beans, kidney beans, butter beans, ketchup, brown sugar, dry mustard, cider vinegar, Worcestershire sauce, and salt and pepper. Scoop bean mixture into prepared casserole dish. Place 2 or 3 strips of bacon on top of the bean mixture, if desired.

Bake uncovered in a 350 degree oven until thick and bubbly, about 2 hours.

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup sugar
• 1/2 cup butter, melted
• 16 ounces cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla
• 3 large banana, sliced
• 20 ounces crushed pineapple, well drained
• 12 ounces Cool Whip
• 1/2 cup chopped nuts
• 4 ounces maraschino cherries, drained & halved

Directions:

Combine the 1/2 cup sugar, graham cracker crumbs and melted butter. Press into a 9 x 13-inch pan. Bake crust at 350 F. for 15 minutes. Let cool.

Cream together cream cheese, remaining sugar and butter. Spread cream cheese mixture over graham cracker crust. Layer sliced bananas, drained pineapple, and cool whip in order. Sprinkle with chopped nuts then maraschino cherries. Cover and refrigerate for 6 hours or overnight.

Ingredients:

• 2 cups mayonnaise
• 2 cups sour cream
• 3 tablespoons chopped onion
• 1 teaspoon seasoning salt
• 3 teaspoons dried dill weed
• 1 tablespoon white sugar

Preparation:

In a medium bowl, mix together mayonnaise, sour cream, chopped onion, seasoning salt, dill weed, and white sugar. Refrigerate for at least 8 hours before serving to blend flavors.

Ingredients

• 2 cups semisweet chocolate chips
• 1 1/2 cups vanilla wafer crumbs
• 3/4 cup toasted, ground hazelnuts
• 2 tablespoons white sugar
• 3 tablespoons butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 3 eggs, beaten
• 3 tablespoons hazelnut liqueur
• 13 skinned, toasted hazelnuts
• 4 tablespoons sour cream
• 1 tablespoon hazelnut liqueur

Preparation:

Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. Place in a small mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. Mix until well combined. Press onto the bottom and up the sides of a 9 inch springform pan. Bake in a preheated 300 degrees F (150 degrees C) oven for 15 minutes. Cool.

In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white sugar; mix well. Add the eggs and 3 tablespoons liqueur. Mix until well blended. Coarsely chop 1 cup of the semisweet chocolate chips, and add to the cream cheese mixture. Stir. Pour batter into the cooled crust.

Bake at in a preheated 350 degrees F (175 degrees C) oven for 1 hour. Let cake cool for 1 hour. Remove outer ring from pan. Then let cool completely.

Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate. Chill until set.

To the remaining melted chocolate, add sour cream. Mix well. Stir in 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate dipped hazelnuts.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup shortening, chilled and diced
• 3 tablespoons ice water  
• 2 teaspoons butter
• 1 1/2 cups chopped pecans
• 3 eggs, beaten
• 1 cup real maple syrup
• 1/2 cup white sugar
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Preparation:

In a medium bowl, mix together flour and 1/2 teaspoon salt. Using a pastry blender or two knives, cut half of the shortening into flour mixture, until fine crumbs form. Cut in remaining shortening until coarse crumbs form. Add water, 1 tablespoon at a time, tossing with fork until a dough forms. Shape dough into a disk and wrap in plastic wrap; chill for 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

On a floured surface, using a floured rolling pin, roll dough into an 11-inch circle. Fit dough into a 9-in quiche dish. Trim edges

In a heavy skillet, melt 2 tablespoons butter over low heat. Add nuts and stir for about 5 minutes, or until nuts begin to color. Let cool for 10 minutes.

Mix together beaten egg, maple syrup, sugar, 1/3 cup melted butter, vanilla, and 1/2 teaspoon salt. Stir in nuts. Pour filling into crust. Bake for 45 to 50 minutes, or until filling is set. Transfer pan to wire rack and cool.

Ingredients

• 5 large Granny Smith apples – peeled, cored and sliced
• 1/2 cup white sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 2 tablespoons lemon juice
• 1/2 cup white sugar
• 1/2 cup all-purpose flour
• 1/2 cup butter
• 1 recipe pastry for a 9 inch single crust pie

Preparation:

Preheat oven to 425 degrees F (220 degrees C).

Combine 1/2 cup sugar, 2 tablespoons flour, and cinnamon. Pour over apples in crust. Sprinkle lemon juice on top.

Cut 1/2 cup sugar, 1/2 cup flour, and 1/2 cup butter or margarine together, and top pie with the mixture.

Take two 15 inch pieces of parchment paper and enclose pie; fold edges up 3 times. Place on a baking sheet.

Bake in preheated oven for 1 hour. Remove from oven, split parchment open and cool pie on wire rack. DO NOT open parchment covering while baking! Serve warm, or at room temperature.