Join Dale and Cheryl for some wasail punch and hot chocolate for
Christmas!
Ep.# 253 PSA Free!
WBCA Podcasts
Cooking In The Dark
It is more of the best of the cookie in the dark show. Welcome to Cooking in the Dark. [DING] The kitchen. I will go to the kitchen. And although some recipes I cannot breathe. Still, I'm sure I can't do everything I need. This show, Cooking in the Dark, it is the key. [MUSIC PLAYING] He's a mottie, topative Texan. You know Cheryl should tell himself. I know Dale Kimbop would like to welcome you to the show. Cooking in the Dark is a presentation of Blind Mites Megamall, and www.blindmitesmegamall.com. [MUSIC PLAYING] Welcome to Cooking in the Dark. I'm Cheryl Cummings, and I'm going to introduce to you the man who proves to us every week that you don't need sight to cook dinner tonight. Dale Kimbop. [APPLAUSE] All right. All right, all right. Hey, Cheryl, where'd you put it? What? Where'd it go? What? The whole dang year. [LAUGHING] Isn't it amazing? I mean, first you think like it's never going to end. And then boom. I know, we've-- well, I guess we'll see. We record our shows early. So we haven't come to the end of time. Not as the Mayans predicted. You know, the end of the world. What's cracking me up is all the people that are stocking up food and supplies for the end of the world. I'm like, man, it's the end of the world what are you doing it for? They want to be around after. It's not like the Y2K thing, you know. But again, 2012 is over. It is. It's over, man. And you know what that means for us? A three-week vacation. Hooray. People out there going, man, you've already been, you know? Oh, Debbie Anderson. I know she's going, man, you've already been on vacation two weeks. What's up? We had some circumstances come up. Your host was sick. You didn't even sneeze in all over the audience and all over the crowd and all over the food. Oh, yeah, bad dad. Oh, it was terrible, man. I felt like I swallowed a burrillo pad or something. My throat was killing me. Oh, because Nancy had a terrible headache. I was just sucking down those throat lunges. They were just, oh, man, it was horrible. But we came out of it all right. Still here, still kicking. So 2013, girl, well, that's not Christmas real fast. Well, it's on your Christmas list. Well, I keep asking Tim for a house. OK. I think that's like, you know, a doable thing. He keeps telling me it's not a doable thing. You know, I have to tell Tim, I saw a hell of a deal on this Barbie house with a detached garage. And it didn't change. [LAUGHTER] You need to specify that. I should-- thank you for bringing it to my attention that I should specify what type of house I took. Wear footage. [LAUGHTER] Yeah, yeah, yeah. Yeah, my little brother was like, man, I want a car. I want a Camaro, you know, when I turned 16. So it was 16th birthday, you know. I knew he wasn't getting a Camaro. So I went and bought in a plastic model of a Camaro. Oh. [LAUGHTER] You know, brother, here's your Camaro. Oh, when you could drive. Oh, I understand. Sorry. Thank you for helping me to understand that. I will specify now. Yes, yes, please. Yeah, add a little more detail because you never know what you're going to get. This is true. So-- When Christmas, I told my mom I needed socks, you know. And every present I opened, there was three or four pair socks in a pan. [LAUGHTER] Golly craziness. And the funniest one was when Y'all was living here and she was in Kansas City, and I took off to go up there. And my neighbor came over and said, hey, I want you to take this to your mom. It's dinner plates and stuff. I'm like, OK, I didn't think anything about it. That was the great year, man, because I took it up, took this package up. And I mean, I even carried it in the cab of my truck because I thought plates. I didn't want them to get broken or something. And we get up there, and I have to sneak grandma out of the house because mom's having gas logs installed in her fireplace. And then I have to get mom out of the house because I'm putting up one of these little folding doors to separate her hallway off from her living room. So it kind of worked out well. So I said, OK, I'll take grandma out. And while mom was doing that, grandma and I were over putting the folding doors in at mom's house. And then the best thing was we put a bow on it at mom's and had the doors there. And she walked in, didn't notice them right at first. It was like, oh, cool. And then grandma didn't notice the gas logs either until mom turned to mom Christmas morning. And then when we went ready, I pulled that box up. I go, here, mom, this is from Phyllis and Clyde. She goes, oh, no, that's yours. [LAUGHTER] And it was like the sauce she had bought me. So it was like, oh, my gosh, that was the great year that everybody got everybody, you know? That was a lot of fun. Oh, that's fun. Christmas time is good, good, good. We've been seeing they've had all the Charlie Brown specials on TV and the Grinch that's still Christmas is still my favorite. That was on the other day. So it's just a good time. Good time, good tidings, good fun. Now, New Year's, man. New Year's is right around the corner, too. So what is your New Year's resolution? Oh, well, I've already signed up for a new gym. [LAUGHTER] I think we did this last year. We did, but we're trying again. [LAUGHTER] Well, listen, y'all, Merry Christmas. Debbie Anderson, I know you're one of our faithful listeners. I also want to send a shout out to Jim and Flow Party. There are some loyal listeners. They're good people, too. We want to know, right now we've got four. [LAUGHTER] I know. I was like, Debbie-- And two of them were Cheryl and I. I was so excited to have like, Debbie, that's so awesome. You actually listen, yeah. Right. And what's more, she likes the show. I know, I was blown away. I know. There are people need to seek psychiatric help. [LAUGHTER] They go, well, anyway, anyway. You know, there was this cowboy, Cheryl. He rolled into this town. He was from Texas, and he was going up. He was over in New Mexico. He knew this town. He heard stories of this town where these towns, people like to play pranks on newcomers and stuff. So he rolls in, and not rolls, but rides in, you know? And tethers this horse up and walks into the bar. And Bartender, give me two fingers. And Bartender gives him his drink. And he drinks it and throws his money down and walks back out. And his horse is gone. Well, he already knew, you know, he knew. He knew the townspeople did it. He knew what was going on. So he walked back in the barn, and he says, y'all know, I'm going to have one more drink. And if my horse isn't back, I'm going to have to do what I did back in Texas. And he orders his drink. Bartender fills it up. You know, he drinks it, throws his money down, walks out, and sure enough, his horse is there. And the bartender's all worried and kind of follows him out. You know? And he's like, oh, he's relieved to see the horses there, too. And the townspeople were kind of all scared, you know? And Bartender goes, by the way, what happened in Texas? What'd you have to do in Texas? He goes, I had to walk home. [LAUGHTER] All right, y'all. It's a Christmas little-- we're going to have a little Christmas fun today. We've got a couple of little drinks for y'all. One of them is one of my favorites. But we'll-- you'll just have to wait and see what it is. We'll see y'all on the other side, cooking in the dark. Now, with more of the show, here's Cheryl Cummings and Dale Campbell. Welcome back to our show. What are we doing, Dale? I did even know. We're going to be doing a Christmas waffle. This is a-- you know, waffle is one of those great drinks. I remember making this. Now, I've got one recipe for this, and it makes gallons, you know? It's huge. You make it in one of those huge industrial percolator coffee pots. You know, it makes like 40 cups or 50 cups or something like that. And you put all your spices in the percolator tray and the little thing in the top and pour all your juices and everything in and just let it have at it. But this is a smaller version. This is a great one to do if you have an office party or go into somebody's house, having a little Christmas party. I remember one year we did Christmas caroling. Sorry. And we made-- actually made two batches of this because it was just so good, especially if you put a little spice rum in it. Ooh. Makes you sing better, too. I swear. Well, sing so-- Do you not care? She's not care. [LAUGHTER] You're having a great time. Buddy and I, we started singing off key on purpose. I mean, yeah, red got kind of upset, but not well. We were all having fun. And then it got to the point where we'd go to three houses, you know, and all the people that we'd all sing songs. And then, all right, kids sing. You know, the kids sing jingle bells or something. And then, yeah, then it got to be like every two houses, then the third house the kids would sing. And then it got to be like, get towards the end, every other house the kids were singing, you know? [LAUGHTER] Oh my god. But anyway, but this is a cool little recipe. It's made in a crock pot. If you don't have a crock pot, you can do it on your stove top just as well. Just make sure-- one thing, when Cheryl reads the ingredients, we'll talk about it. Go ahead and read the recipe. It's very simple. All right, it's very straightforward. And what I liked about it, it doesn't take a very long, long time. Because when you hear crock pot, I didn't know about you. But I think hours and hours. But here we go. So you start off with two quarts of apple cider, two cups of orange juice, one cup lemon juice, five cups pineapple juice, two tablespoons of whole cloves, three cinnamon sticks, two tablespoons of all spice, and a quarter teaspoon of apple pie spice. And then you can sweeten the whole thing to taste using sugar, a sugar substitute, or honey. And something right there, too, with sweetening it, if you don't have my finger to put in it to make it really sweet, go ahead and just-- I would put the sugar and the sweetener out on the side and let people sweeten it themselves. Oh, that's a good idea. Yeah. Personally, I don't think it needs any sweetener. Doesn't sound like it. That's me. Now, let's go back through this. OK, two quarts of apple cider. Right. OK. And then what was the next one? Hold on. Two cups of orange juice. OK, two cups of orange juice. Right. And the next cup of lemon juice. OK, so you're up to two quarts and three cups. Right. Oh, five cups of pineapple juice. OK, so now we're up to eight cups, which is two quarts again. So we're up to four quarts. OK. And then you need your spices. That's all liquid. OK, so the point I'm making is don't use a three and a half quart crock pot to make this, or don't use a four quart pot. I mean, use at least a six, if not an eight quart pot. With a crock pot, if you have a six quart or an eight and a half quart, you want to use that. Otherwise, you'll be like, back when we made reindeer. Oh, my gosh, running around looking for things. Oh, my gosh, I needed a trash can to make that crap in. And then sure it was, oh, yeah, it says here it makes 80 servings. Oh, my gosh, that was nuts. OK, but very easy. We're going to pour in our apple cider. Yeah. OK. And then our five cups of orange juice. I've already got this measured out. Five cups of pineapple juice, two cups of orange juice. Oh, I'm sorry. Five cups of pineapple juice. There's four of them. Let me get the fifth one here. What I used was our perfect measuring, our beakers. OK. We're all just going all into the crock pot here. And then we need two cups of OJ. Two cups of orange juice. Got it. And then one cup of lemon juice. OK. There we go. OK. Now let's add our spices. All right. Now one idea is, instead of just dumping your spices in, is to put them in cheesecloth. If you don't have cheesecloth, something else that works really nicely is a coffee filter, something that will keep all your spices together, especially the alspice and the cloves. The cinnamon sticks, we're going to break up when we put those in. So we need two tablespoons of whole cloves and three cinnamon sticks. And two tablespoons is going to be almost two of these little-- oh, we've got these little bitty containers here of allspice. So two cloves, allspice, put that in. There's another one. OK. Cloves. Now what I'm doing is I'm putting these into and onto a coffee filter. Now these you can pick up, gosh, I mean, if you don't-- a lot of coffee pots nowadays, they have reusable filters. But these coffee filters are excellent for also soaking up grease if you're cooking in the microwave using it as a cover. Oh, I think we talked about this before. What I've done is I've just put my coffee filter down into a coffee mug, OK? Then we're just adding our spices on top. Now the cinnamon sticks, we're going to break up. Let me get those. Here, we've already broken them up. We just pour them in here. And then what you want to do when you get all your spices in-- oh, I forgot. The apple pie spice. Where is that at? Just a little bit of that quarter teaspoon. Can you describe the difference between what, like, a clove-- a whole clove looks like versus a cinnamon stick? A cinnamon stick looks like-- a cinnamon stick is probably about three inches long, 2 and 1/2, 3 inches long, and maybe about a quarter of an inch in diameter. It looks like a section of a straw. But it is kind of rough on the outside. I mean, you know, and it's solid. But it's just a cinnamon stick. It's really cool. Now a clove is little. A clove, to me, reminds me of a small brad or a small nail. Because they have a little head on them. And then they're only about, what do we say, maybe, an inch long? Oh, it's that much, yeah, yeah. You know, they're not very long. But they're kind of spiky looking. They do. They remind me of a little nail, actually. If you've never seen one, if you've ever eaten a ham and bit into one that somebody didn't take out of the ham, ooh, you'll know you've been into a clove. That caused the dinner phase you expressed. [INTERPOSING VOICES] Now a clove, too, with this recipe, leave your spices in as long as you want. But do it to taste. OK? I mean, when we get out, when we get all our spices put in here and our crock pot, we're going to have it on high for 30 minutes. I usually leave my bag of spices in it for about 45 minutes to an hour. But if you leave it in too long, that clove, those cloves, will just overpower all your spices. And you won't taste the cinnamon anymore. You won't taste the allspice. You won't taste any of it. All you'll taste is the clove. Now the allspice is just a bunch of little balls. I mean, it feels like little balls. So that's why I like putting them in either cheese cloth or some people put them inside of a tea ball. If they have a big in a tea ball, something like that that you can just dangle in and you can remove easily. But with this, I'm just pulling the coffee filter, the edges up, and kind of twisting it at the top. And then I've got a rubber band right here that I'm just going to loop around it. Where's my-- there it is. I keep rubber bands, y'all, for this purpose. Rubber bands, too, make great ways to close bags, chips, crackers, whatever. Just kind of roll them. I roll the bags down and you can just put a rubber band around the whole bag. And it just makes a nice little way to seal it. Let me just do a couple of twists here. I'm just doing the old twister flex. You know, putting the rubber band around and just twisting it until it's tight. And there we go. We've got a nice little bag of spices here. We'll drop that into our crock pot. Turn that dude on high. OK, high's the first setting. There's off high and low on our crock pot. Nice, simple and easy. But that's it. Let that go for 30 minutes. And we'll be ready to serve some wassel. Now, we've got some raw sugar out here, y'all. We have some sweet and low. And we have just regular sugar. And you could have honey, also, if you wanted. Oh, honey sounds good. I like honey. Honey's good. You know, and this would be a good time if you have some of that honey that's crystallized to use some of that. Oh, that's true. Because it'll dissolve in there as well. But it comes out hot, piping hot. Use a ladle to ladle it out. And it'll be Christmas time. But now you see why this is so easy and simple. Hey, you got a crock pot? Yeah, how big is it? OK, I'm on my way. Again, apple cider, orange juice, lemon juice, and pineapple juice. And then your spices. Right. And if you want to vary the spices, you want to put a little more, a little more allspice, a little less, a little more cinnamon. You know, just tailor it to your tastes. And you're good. But use this first-- use this recipe as just your stepping-- excuse me, your stepping off point. And see what happens with it. I think you'll be-- you'll love it. And plus, it smells so delicious. And you'll be filled with the Christmas cheer when you drink it. All right, we're going to take a little break. We'll be right back on the other side with another tasty treat. And this one, Santa Claus will love, so you better listen up, so you can make it for Santa, or he will leave you cold and you're stocking. We'll be right back on cooking in the dark. [MUSIC PLAYING] Now, more of the show with your host, Dale Campbell and Cheryl Cummings. All right, y'all, we are back. Now, here is one of Santa's favorite drinks. No, it's not a gin and tonic. Might be a Bud Light, though. I already need a Bud Light, man. But it is actually hot chocolate. And this recipe we have makes a whole bunch. So one reason we like-- I love making this this time of year. It's ideal to make. And then, you know, if you have some mason jars or something, give it away to friends and family. But you'll definitely want to save your containers after you make it to put it back into, so you can have it there. And then store it. You'll probably have plenty left over to store in Ziploc bags, whatever it makes. How many servings, Cheryl? I believe it makes about 80 servings. 80 servings. 80. Now, this is awesome stuff. And one thing that old Dale likes to use this stuff, too, is I like to put a little bit of this in my coffee. Oh, very good. So Cheryl, why don't you go ahead and read us the recipe for this. OK. We'll talk about mixing it up. So in our previous thing, we had-- what? Was it a four-quarter, six-court, six-to-eight-court? Six-- yeah, we had a six-court. We had a six-court-- A cropper. Now, we're talking 80 servings. And we're talking, you need at least 12-court. Yeah, I use a 20-court pot. I've learned my lesson, man. When we made that reindeer food, man, I had to end up getting the dang trash bag out. That was crazy. It made so much. Anyway, that was good stuff, though. All right, so here we go. We need two 1-pound instant chocolate mix, 12 and 1/2 cups of dried milk. And that will basically be one box of just dried milk. 1-pound instant creamer, two cups of powdered sugar. Oh, that's it. That's all you need. That's all we need. Yeah. Now that the creamer, the instant coffee creamer that we use, I bought chocolate. Ooh, that's a good idea. OK, chocolate, the chocolate mocha, creamer. So we're going to need the 12 and 1/2 cups of powdered milk. Right. So you know what? I'm going to just scoop this out. It's just part of the box in. So I want to see. Oh, are you going to try skipping it out? Mm-hmm. The last time I did this, I think it came out to be like, there's a 1. Tell me count. I'll lose count. Ooh, that hurts. It's the little-- on the box, you know, it's that little-- Oh, the spout thing or? Little spout thing. It's sticking out on the inside of the box. It's kind of. So hot. Mm-hmm. Not as sharp as somebody that can do long division in their head. But pretty cool. Oh, per se. OK, we're up to three. Three cups, OK? Hang on. You're going to have to take up shoes in a second. OK, four. Five. Six. We're halfway there. All right. How's it looking? Is it half of the box, would you say? Yeah, I'd say. All right. Seven. Uh-huh. I made this a few years ago, and it really was fun. It was initially slightly overwhelming to see quite how much I was making. Oh, yeah. And the good news is that it keeps. It does not go bad. So even after, like, you've given it away, and if you still have some left over it, you know, as long as it's kept, I think, in a sealed container, it's good to go. Comes out to be a little over 12. Oh, well, that's perfect. I think we need 12 and 1/2. Yes, it's perfect. Yeah, and if you have, like Cheryl said, if you have a 10 or a 12 quart pot, that'll be perfect for this. Right. But you need a pot-- yeah, you need to pot big enough so that you can mix everything up. Yes. And it's definitely one of those things where you don't want to use in a four quart pot, four apple, a mixing bowl. You know, if I take my rings off here. And he's getting ready because it's a hands-in type of job. Hands-on job. Yeah. OK. We need two cups of powdered sugar, or convection or sugar. So get in here. I usually end up putting my sugar in a ziplock bag, my powdered sugar, that comes in the box. You know, and then once you open the box, what do you do with it? That's true. It's truly true. It's very true. And you can-- well, you can keep the box labeled. But you can also label the-- Well, and what you can do is put it in a ziplock. Right. And then roll it back up and put it back in the box. Oh, that's a brilliant idea. Yes, I have them over now and then. It's quite-- well, absolutely you do. Yes. [LAUGHTER] You'll get a raise. [LAUGHTER] All right. Now our creamer, shake that out. Shake it out, baby. So 1-pound instant creamer, is that just-- is that the size of the box that you bought? Yeah, it's a 16-ounce container. OK. Pretty much the standard size creamer. OK. Now let me just get in here and just kind of start mixing this up a little bit. I'm using my hand, y'all. Just digging in, going down to the bottom, picking up. The powdered sugar feels kind-- I mean, the powdered sugar. The powdered milk feels kind of coarse. The creamer and the convectioner's sugar, the powdered sugar, of course, are pretty fine. So what I'm doing is I'm just digging down into the bottom, lifting up, just letting it kind of filter back down through my fingers, out of my hand, until it feels like we've got a good mix. At first, when I first started mixing it up, I could feel like the powdered sugar all in one area and the creamer all together. Right. And I could definitely feel the powdered milk by itself. Now it all feels mixed up. All right. And I've got to say, for me, when I started mixing this up, just because I was like, oh my gosh, I took it over to my sink. And I actually put the pot inside of the sink because I'm like, I was at the time very close to the edge. And I feel like if anything was going to spill, I wanted it to spill in the sink because it would then-- you'd just then take your pot out and you rinse down whatever. That is a great idea. Yeah, it was just-- and the other idea, of course, is you could mix it up on a chopping mat or you could mix it like use a cookie sheet or something so that if anything spills, it's not like all over your counter. Yeah, put a cookie sheet-- that's a great idea. Put a cookie sheet under your pot or where you're mixing at so that if anything does spill over, it doesn't get all-- I mean, it's easy to clean up. Plus, whatever you spill, you can dump back in. Yeah. OK, I just added the two 1-pound containers of-- Ooh. All right. Ooh, that feels really creamy. So let me do some more mixing here. And it must start in the smell chocolatey now. Oh my gosh, can't you smell it? Now, we just need-- we need a candy cane and some miniature marshmallows, and we are good to go. Wouldn't that be a nice present to get, hint hint? Yeah, a little jar of this with a couple candy canes tied to it. And what we want to do is you want to put about a one to two tablespoons of this mixture into hot water, or I prefer milk, just heating up some milk. Oh, that's-- that's so good. OK, I'm just still digging down to the bottom. Lifting up, just wanting to make sure we get everything mixed up well. Nice and even. So spend a few extra minutes doing this. Yeah, this is one of my favorite little Christmas time deals here. I don't really make this that often, but one thing that this will last me if I don't give a lot of it away, it'll last me until probably Easter. Because I only put a spoonful or so in my coffee. Right. And it adds a really rich mocha, creamy feel. I don't know to the coffee. I mean, that's been my experience. Yeah, I mean, it's milk, you know, and creamer. And then Nestle's quick, which is chocolate, and then a little bit of sugar. Yeah, delicious. OK, I think we've got this mixed up pretty well. Why don't we take a quick break right here, and we will come back and make some hot chocolate with this. We'll be right back, y'all, cooking in the dark. Merry Christmas, fatties, knobby-dodd. [MUSIC PLAYING] Now, here's more of the show, with Dale Campbell and Cheryl Cummings. Welcome back to our Christmas show about-- where are we cooking in the dark? That's where we are. Yeah. Christmas. Christmas in the kitchen. Let me get my saucepan out here y'all. I'm getting the one out that has the pour spouts on it. Put it on top of the burner here. Find our fuego, little fuego. Now, for the little ones, they want to make some of their own hot chocolate. They got it. Show them how they can heat up their milk in the microwave. You might want to help them with that, so they don't get it too hot and actually burn themselves. Since we've got quite a few folks here, we're going to go ahead and do ours on the stove top. Let me pour in about a couple of three cups of milk here. And I've got the heat on medium high. We don't want to get too hot. You don't want to burn it, so we'll monitor it with our talking cooking thermometer. Let's see what we got here. 91 points. OK. We're at 91 degrees already. We want to go up to about 110. Oh, OK. Now, maybe a little hotter than that, I guess. [INTERPOSING VOICES] 102. [INTERPOSING VOICES] 104. Remember, we're moving trucking right along. [INTERPOSING VOICES] OK. We're up to 109. OK. I'm going to go to about 112 or so. And so as it's on the stove, are you stirring, or are you just leaving it alone? Just kind of moving it back and forth. Not really stirring it. Just kind of shaking the skillet back and forth. OK. 137 points. Oops. 137. Yeah, yeah. We're there. I don't think we're-- I think I was too close to the bottom. Let me take another reading. 95 points. [INTERPOSING VOICES] OK. I was too close to the bottom. [INTERPOSING VOICES] We're about 120. Oh, that sounds like a good level. [INTERPOSING VOICES] Yeah, that's not too bad. Not too hot, not too cold. The three bears would be just right. Goldilocks would be happy. Santa Claus is going to be really happy when he tastes thisish doof. Now, one thing I've got is some of those pantry-- those perfect pantry containers. They hold about four cups. I mean, four-- yeah, four cups. And they have a one-- they come with a one tablespoon server. OK. So that's what I use to give this away. I fill those up, and then it comes with a little one tablespoon server. Put directions on there. Two tablespoons to eight or nine ounces, which is like the coffee cup. OK. I've made you one and me one, Cheryl. I love hot chocolate made with milk. It's Christmas. I think it's about time that we pay ourselves a little tribute. Yeah. And I'm going to take one of those candy canes you offered. OK. There's one for you, one for me. And, of course, we recommend-- what did we say, like, one and a half or two tablespoons of-- Yeah, I like putting two in. Mix. One for me. But you could experiment. Maybe you want two and a half. Maybe you want a chocolate ear. Yeah. Which, you know, way I feel about chocolate, if a little is good, a whole lot more is better. [LAUGHS] We won't tell anybody if you even went so far as to put in three tablespoons. How do you know I did that? I don't know. I think based on the ones now, two, then the whole lot more is much better. That's the way Santa Claus likes is chocolatey. Drop in a few little marshmallows here. All right. Here you go. You got it? Lovely. Thank you. Cheers. Careful, it's hot. Ah, that's perfect. Excellente. That is yummy. All right, y'all, hot chocolate is made and done. Let's take a little break. We'll be right back on cooking in the dark. [MUSIC PLAYING] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"] [MUSIC - "RADY PAPER"]
Join Dale and Cheryl for some wasail punch and hot chocolate forChristmas!
Ep.# 253 PSA Free!