Jalapeño Pineapple Jam

Jalapeño Pineapple Jam

1 can 20 ounces crushed pineapple

3 large jalapeños, ground, seeds from one jalapeño 

1/2 tsp cayenne pepper

4 cups sugar

1 pk powdered pectin (sure jel)

Mix everything in a saucepan, except the pectin, bring to a boil. 

Add the sure jel, bring to a boil for 1 minute only.

Turn off heat and stir.

Place jam in sterilized canning jars with lids.

boil jars for 10 minutes.

Remove from water bath and let sit on table overnight before moving.

the first time i made this it wasn't a thick jam, it didn't set up, but the consistency was thin and went really well on a pretzel cracker with cream cheese and a little jam. it was delicious even if it wasn't a thin jam.  The flavor was really good.  

I will try it on backed or grilled chicken next!!

It will make 5 half pint jars. 

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Baked French Toast

Baked French Toast

16 ounces of french toast bread

8 large eggs

2 cups half and half

1 cup milk

2 tbls sugar

1 tsp vanilla

1/4 tsp cinnamon

1/2 tsp nutmeg

dash of salt

Praline topping

2 sticks of butter (1/2 lbs)

1 cup packed brown sugar

2 tbls light corn syrup

1/2 tsp cinnamon

1/2 tsp nutmeg

Slice french bread into 20 slices, 1 inch each.

Arrange slices in a generously buttered 9x13 dish in 2 rows, overlapping the slices.

in a large bowl combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt. beat until blended. 

pour the mixture over the bread slices, making sure all are covered evenly with the milk/egg mixture.  

Spoon some of the mixture in between the slices.

Cover with foil and refrigerate overnight

The next day, make the praline topping mixing everything together in a bowl.

spread or dot praline topping over the soaked bread.

Bake at 350 degrees for 40 minutes uncovered.

Pour syrup over slices and enjoy. 

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King Crab Legs

King Crab Legs

King Crab Legs

old bay seasoning

lemon

melted butter

We got 3 king crab legs, defrosted in the refrigerator.

once water is boiling add juice from 1/2 lemon and old bay seasoning to the boiling water,

Add crab legs to boiling water and boil for 7 minutes.

Enjoy.

I have never made crab legs before and that is how we made them. 

I googled recipes on the internet and some say don't boil them, defrost, don't defrost.

Some say steam them. 

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Prime Rib

Boneless Prime Rib

6 lbs boneless prime rib

salt and pepper

Take the prime rib out of the refrigerator 3 hours before you cook it so it is room temperature.

Salt and pepper your prime rib.

When it is ready to cook, turn your oven on to 450 degrees.

When the oven is ready, put in your prime rib and bake high temperature for 15 minutes.

Then turn the temperature down to 350 and bake until internal temperature is 155.

Take the prim rip out of the oven and cover with tinfoil.

Let it sit for 30 minutes before cutting into it. 

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Cookie Salad

Cookie Salad

1 box (3oz) of instant vanilla pudding

1 cup buttermilk

15 ounce canned pineapple chunks, drained

8 ounce cool whip, thawed

15 fudge stripped cookies, crumbled


In a large bowl, stir pudding with buttermilk until well combined
Stir in pineapple tidbits
fold in cool whip
Add cookies right before you eat it.  Reserve a few cookies to crumble on top for garnish.


I made this salad the way the recipe reads above and made a small bowl of it.  
You can add half pineapples and half mandarin oranges if you want. 
You can double the recipe below:

Cookie Salad

2 (3.4 oz) packages vanilla instant pudding
2 cups buttermilk
1 20 oz can pineapple tidbits, drained
2 (11oz) can mandarin oranges, drained
12 oz cool whip
1 package of fudge striped cookies


PRINTABLE RECIPE

Cranberry Buttermilk Breakfast Cake

Cranberry Buttermilk Breakfast Cake

1/2 cup unsalted butter, room temperature

zest of 1 lemon

1 cup plus 1 Tbls sugar

1 egg, room temperature

1 tsp vanilla

2 cups flour

2 tsp baking powder

1 tsp kosher salt

2 cups fresh cranberries

1/2 cup buttermilk

Preheat oven to 350 degrees. 

Cream butter, lemon zest and 1 cup of sugar until light and fluffy.

Add the egg and vanilla, beat until combined.  

Add the buttermilk and stir until combined.

Add the flour, baking powder, salt and cranberries.

Add the dry ingredients with the butter mixture until combine.

Batter will be thick.

Pour into a greased 9 inch square baking pan.

Sprinkle the 1 Tbls of sugar on top.

Bake for 35 mins until set.

My cake was light color on top but the tooth pick came out clean.

It was soft and delicious.

PRINTABLE RECIPE


Blueberry Buttermilk Breakfast Cake

1/2 cup unsalted butter, room temperature

zest of 1 lemon

3/4 cup plus 2 Tbls sugar + 1 tbls sugar on top of cake

1 egg, room temperature

1 tsp vanilla

2 cups flour

2 tsp baking powder

1 tsp kosher salt

2 cups fresh cranberries

1/2 cup buttermilk

Same recipe except less sugar because cranberries are tart and need more sugar.
follow directions above.

Habanero Sauce

Habanero Sauce

12 orange habanero chilies, stems removed

1/2 cup roughly chopped carrot

1/2 cup chopped onions

5 garlic cloves, unpeeled

1 cup apple cider vinegar

1 cup water

2 tsp salt

1/4 tsp sugar

In a dry pan at medium heat, roast your garlic with peel on, turning occasionally to toast and brown all sides of garlic. Remove from pan to cool. Peel when cool.

 In same pan, add carrots, onions, habanero, vinegar and water. bring to a simmer for 10-20 mins until carrots  soft.

Put everything in a blender and blend until smooth, even peel garlic, salt and sugar. 

Strain several times with a strainer, cheese cloth didn't work. 

Funnel into a bottle and seal, store in refrigerator. 

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Chili

Chili

2 lbs ground beef

1 large chopped onion

1 green pepper chopped

4 cloves garlic, minced

1 tbls dried ground cumin

1 tbls dried oregano

2 tbls chili powder

salt and pepper to taste

28 ounce large can of tomato puree

2 cans kidney beans, drained

2 cans (14 1/2 oz) beef broth

1 tbls molasses (optional)

Brown hamburger in a large pan, drain fat.

Add onions and green peppers, cook until soft

Add garlic, cook a few minutes.

Add tomato puree, kidney beans, cumin, oregano, chili powder, salt, pepper, beef broth and molasses to a large cooker or crock pot.

Add hamburger mixture. 

Cook in cooker for a couple of hours until flavors blend. 

Eat with cheddar cheese over the top and bread or crackers. 

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Southern Biscuits with no Buttermilk

Southern Biscuits with no Buttermilk

2 cups unbleached all purpose flour (i used bleached and from the freezer)

1/4 tsp baking soda

1 Tbls baking powder-use without aluminum (i didn't)

1 tsp kosher salt

6 Tbls unsalted butter very cold (i used salted and from the freezer)

1 cup buttermilk ( i didn't have buttermilk, i put 1 Tbls white vinegar in a 1 cup measuring cup then added 2 % milk to equal 1 cup, put the cup in the refrigerator while i mixed the flour)

Pre heat oven to 450 degrees

Combine dry ingredients in the food processor.

Add frozen butter in slices

pulse until pea sized butter

add in buttermilk until just combined. Don't over mix.

Turn the dough out on a floured surface.

Gently, gently pat the dough out until it is about 1/2 inch thick. 

Fold the dough in half 5 times turning the dough each time, gently press the dough down to a 1 inch thick. (if your hands are hot gently use a rolling pin)

Cut the dough in circles, cut down and up, don't twist the circle cutter or your biscuits will be lopsided. 

Place on a baking pan not touching each other. I like them brown on all sides.  If you like them softer on the sides you can make them all touch each other. 

Bake for 10-12 (i baked them for 10 mins. i think i should of baked them for 11 mins.) 

Don't over bake the biscuits. So watch them.

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Pork Rib Roast

Pork Rib Roast

3 lbs Pork rib roast

fresh herbs, rosemary, sage and thyme, chopped

olive oil (or garlic olive oil)

salt and pepper

Have rib roast at room temperature.

Mix chopped herbs and olive oil to make a paste

Salt and pepper the roast

Rub the herb olive oil paste all over the roast.

325 degree baked uncovered until internal temperature is 150 degrees. 

Take out of oven, tent with aluminum foil and let rest and internal temperature raises to 160 degrees. 

cut and serve, enjoy. 

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cook time was in my wolfgang puck pressure oven for approx 50-60 minutes.

Artichoke Spinach Dip

Artichoke Spinach Dip

8 ounces cream cheese, softened

1 cup mayonnaise

2 cups packed fresh spinach, chopped small

14 ounces can of artichoke hearts, drained and chopped

1 cup grated parmesan cheese

1 cup grated mozzarella cheese

1 tsp garlic powder

bread or crackers for dipping

In a large bowl, mix cream cheese until smooth.  Blend in mayonnaise, chopped spinach and chopped artichoke hearts. 

Mix in parmesan, mozzarella and garlic powder until smooth. 

Spread in a pan  and bake at 350 degrees for 25-30 mins.

Or 

If you want the dip on a piece of baguette slice, spread the dip all the way to the edge of the baguette slices. Arrange the baguettes on a cookie sheet. 

Broil for 2-3 minutes.  or until golden brown. 

Or

If you want the dip in a sandwich, take really good bread like french bread, cut it open, spread mustard on both sides of bread (open faced), add sliced turkey slices on each piece of bread.  Spread artichoke dip on both pieces of bread (on the turkey slices)

Broil the sandwich (open faced) for 4-6 minutes until dip is golden brown.

Take the sandwich out of the broiler, let cool.  When cool, close the sandwich together and enjoy. 

Or

If you want the dip in a stuffed mushroom, take the stem off the mushroom and stuff with the dip. Bake for 20-30 mins until dip is golden brown 

PRINTABLE RECIPES

Artichoke Spinach dip

 stuffed mushrooms

dip on a cracker

Leftover Cranberry Sauce Donuts

Leftover Cranberry Sauce Donuts

1 cup cranberry sauce

1/3 cup oil

1/2 cup sugar

1/4 cup brown sugar

1 large egg

2 tsp vanilla extract

1 1/2 cup flour

1/2 tsp salt

1 tsp baking soda

1 tsp ground cinnamon

cinnamon and sugar mix to dip donuts in (optional)

Preheat oven to 350 degrees.  Grease a donut pan (you could use a muffin pan or loaf pan)

In a large bowl mix together cranberry sauce, oil, sugars, egg and vanilla

Add flour, salt, baking soda and cinnamon. 

Stir well just until evenly combined. 

Pour into prepared donut pan, bake 12 minutes 

let donut cool in pan a few mins. Take them out of the pan and mix in cinnamon and sugar mix. 

Printable Recipe

Go to Gingered Orange Cranberry Sauce Recipe

Sweet Potato and Sage Sausage Casserole

Sweet Potato and Sage Sausage Casserole

1/2 lbs sage Jimmy Dean ground sausage

3 Tbls olive oil

1/2 tsp red pepper flakes

5-6 cups cubed sweet potatoes

1 1/2 cups chicken stock

1/2 cup heavy cream

5 ounces goat cheese

1 cup bread crumbs (I used italian panko bread crumbs, it is what i had)

1 cup parmesan cheese

salt and pepper

Brown sausage, olive oil and red pepper flakes, don't drain.

add sweet potatoes. cook 8 mins.

add chicken stock and cream, bring to gentle boil for 3 mins until mostly cooked

add the goat cheese and mix

this is where i pour it in a square disposable tin pan and cover and put in the refrigerator until the next day.

combine bread crumbs and parmesan cheese 

pour over potatoes  

bake 375 degrees for 25-30 minutes until potatoes soft. 

remove from oven and let sit for 5 minutes before serving. 

Yum, this tastes like biscuit and gravy. you also can add half sweet potatoes and half brussel sprouts cut in half. 

PRINTABLE RECIPE

Berry Pie

Berry Pie

Fruit filling:

3 bags (12 ounces each) frozen cherry and berry fruit, thawed and drained

1 cup sugar

1/4 cup corn starch

1/2 tsp vanilla extract

1/4 tsp almond extract

2 Tbls butter, cut up

Egg Wash:

1 egg

1 Tbls milk

Make Fruit filling:

Thaw and drain fruit, this takes several hours in a strainer on my counter. 

I don't how it would turn out if you don't drain the fruit and just mix ingredients when the fruit is still frozen. This pie was firm when right out of the refrigerator. Great flavor. 

add all other ingredients except for butter

Add to pie shell

Dot top of fruit with butter.

Cover with pie dough

brush with egg wash 

Sprinkle with sugar if you want

Make pie dough:

2 1/2 cup flour

1 tsp salt

2 sticks cold butter

1/4 cup to 1/2 cup ice water

Add flour and salt to food processor, blend

Add butter and mix to pea size dough

add ice water slowly as it is on until a dough forms. 

take the dough out. divide in half.  flatten into a disc.

refrigerate for 1 hour or over night.

Take out of refrigerator and flatten to 1/8 inch.

Add to bottom of pie plate.

second dough disc roll out. cut in strips if you want or how ever you want the top to look.

Bake the Pie

preheat oven to 375 degrees

Place pan lined with foil under the pie to catch drippings.

I cover the outside of the crust with foil

 bake 1 hour with the crust covered. 

take foil off

uncover and bake pie for another 45 minutes. 

Cool and place in refrigerator. 

PRINTABLE RECIPE

Gravy

I just added ingredients to the gravy and it turned out good. So I will give an estimate ingredients.

Gravy

1/2 cup butter

1/2 tsp pepper

1/2 cup flour (you could use corn starch too)

4 cups pan drippings or chicken stock

1/2 tsp dried sage

salt if needed

seasoning depends on how seasoned the turkey drippings were. Taste and add what you need.

Melt butter in pan, add pepper and flour. Whisk to combine and cook a few minutes to cook the flour off. 

Slowly add drippings or chicken stock

Add seasoning, sage, salt and whatever else. 

simmer until consistency you would like. somewhat thin to almost thick.

I then add my gravy to a small crock pot and turn on warm. Or pour in a gravy bowl. 

PRINTABLE RECIPE

Herb Roasted Turkey

Herb Roasted Turkey

16 lbs turkey
1/2 cup of olive oil with garlic or plain
1 juice from 1 lemon
1/2 cup minced fresh parsley
1/4 cup minced rosemary
1/4 cup minced thyme
10 fresh sage leaves
1 Tbls salt
1 Tbls pepper
2 medium onions quartered
Chicken stock

Mix all above into a paste, rub all over thawed turkey, under the skin and on top and bottom the night before you are to cook the turkey. Stuff the cavity with the onions.
Day to cook turkey, take the turkey out at room temperature for 1 hour.
pour some chicken stock in the bottom of the pan
preheat oven to 425 degrees
Put turkey in the oven uncovered for 1 hour.
Decrease temperature to 300 degrees and cover turkey.
Baste the turkey every hour.
Cook until internal temperature is 165.


This 16 lbs turkey: i took out of refrigerator at 8am to get room temperature,
I put in oven at 9am at 425 uncovered
at 10am i turned temp to 300 and covered.
by 12 noon it was done.
I turned oven to warm until 1:30, kept covered temp 170
I then took the turkey out of the oven and sat on top of the stove covered for 1 hour until 2:30.
Carved the turkey at 2:30. Yum.

PRINTABLE RECIPE

Thanksgiving 2020

8.5 LBS turkey breast: We put the Turkey breast in the Traeger covered with foil at 350 degrees until internal temperature was 150. then we uncovered the turkey and increased the temperature to 375 degrees until internal temperature was 165. We took it out to rest before cutting into it. It was really good and juicy. 

We used the rub above ( cut it in half)  except left the lemon out. we ADDED in 1/4 c butter with the herbs and some olive oil to loosen it up. We put salt and pepper all over the bird. mix butter, olive oil, sage, rosemary, thyme and parsley. We rubbed it all over the turkey in under the skin. Stuff the turkey with onions and apple and a rosemary stem. put the turkey on onions and carrots. 

Corn Casserole

Corn Casserole

1/2 cup butter

1/4 cup chopped onions

1/2 cup flour

1/2 tsp salt

1/2 tsp pepper

4 cups milk

6 eggs, slightly beaten

2 cups shredded cheddar cheese

2 bags (12 ounces) frozen corn, thawed, drained

2 Tbls parsley flakes dry

3/4 cup plain or italian bread crumbs

3 Tbls butter, melted. 

Heat oven to 350 degree.  Spray a 9x13 glass baking dish. 

In a large pan, melt 1/2 cup butter, add onions; cook 3-4 minutes, stirring frequently, until tender.  

Stir in flour, salt and pepper. 

Stir in milk.  Cook 4-5 minutes, stirring constantly, until thickened.  Gradually stir in eggs and cheese. 

Stir in corn and parsley. 

Pour into baking dish. 

At this point you can cover and put in refrigerator for 24 hours then cook.  

In a small bowl, mix bread crumbs and 3 Tbls melted butter; sprinkle over corn mixture. 

Bake uncovered 55-65 minutes or until mixture is set and knife inserted in center comes out clean. 

Let stand 5-10 minutes before serving.  

PRINTABLE RECIPE

Green Bean Casserole

Green Bean Casserole

4 Tbls butter

1/4 cup flour

2 cups milk

1/4 tsp cayenne pepper

1 pinch grated nutmeg

1/4 tsp salt 

1/4 tsp pepper

4 cans green beans, drained

fried onion pieces, from a package as many as you want on top

Melt the butter in a saucepan over medium-low heat.  Add flour, whisk constantly until mixture begins to turn golden, about 2 minutes.  

Pour in milk, and continue whisking until mixture has thickened, about 3 minutes.

Stir in cayenne, nutmeg, salt and pepper.  

Remove from heat, and let cool to room temperature, stirring occasionally. 

Pour over beans, and toss to combine in a 9x13 sprayed pan.

Bake 350 degree for around 30 minutes

Stir beans and add fried onions, bake another 10-15 minutes until golden and bubbly.

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Dressing

Dressing or Stuffing

1 LBS bread (16 oz) cubed and dried

1/2 lbs cooked Italian sausage crumbles (optional)

2 cups Onions diced

 1 1/2 cups Celery diced

1 stick of butter

2 Tbls fresh Sage minced fine

1 TBls fresh rosemary minced fine

2/3 cup fresh parsley mince fine

1 tsp dry poultry season

1 tsp salt

1 tsp pepper

2 1/2 cups chicken broth

2 eggs

If the bread isn't stale, put on large sheet pan, mix with some olive oil, salt and pepper and bake on 250 degrees for 1 hour, stirring every 15 minutes. 

in a large pot melt butter (1 TBLS of sausage grease if you used Italian sausage with the butter) and soften onions and celery. Don't brown

Add seasons to butter, onions and celery once they are softened.

Add bread crumbs to the pot. 

Slowly add the stock around a half of a cup at a time. Stir after each 1/2 cup of stock.

the last 1 cup of stock add in the eggs to the 1 cup of stock and mix. 

Slowly add the eggs and stock mixture to the bread and stir until well combined

Add the dressing to a well buttered pan. 9x13 or larger if you want it flatter. 

When ready to bake, blot 1/4 c butter slices on top of casserole spread out

cover with tin foil and bake 30 minutes cover in a 350 degree oven

Uncover after 30 minutes and make 15-20 minutes

NOTE: The dressing was better the next day. So maybe bake it the day before and reheat the next day maybe adding chicken broth or turkey juice to make it not so dry. 

My Sage and rosemary was fresh from my garden this year 2020. 

2022 note: I added italian sausage. I also made my own chicken stock the day before. I baked it in the oven 2 days before thanksgiving. I will then rewarm it in my roaster oven the day of thanksgiving.

This dressing is what my mom has made for years and we are used to it even though it is stove top stuffing from a box. It is delicious.  We like our stuffing moist. 

DRESSING

2 medium onions, diced

2 sticks butter

5 cups chicken stock

4 boxes chicken stove top stuffing

drippings from turkey

Saute onions in butter in a large pan. 

When onions soft add chicken stock until boil

Add 4 boxes of stove top stuffing to a large cooker sprayed with pam spray.  

Pour the chicken stock onions over the stove top stuffing in the cooker. 

Gently mix.

Cool and put in refrigerator and use the next day when you cook a turkey

Or use same day, turn on really low. 

When turkey drippings are ready, Add to dressing until moist. Keep mixing as it heats up.

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Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

Crust

1 1/2 cup graham cracker crumbs

1/4 cup melted butter

Filling

4 packages (8 ounces each) cream cheese, softened

1 1/2 cups granulated sugar

4 eggs

1 cup canned pumpkin (not pumpkin pie mix)

2 tsp pumpkin pie spice

Topping

Whipped cream

Heat oven to 300 degrees.

Spray a 9x13 baking pan with non stick spray

Combine the graham cracker crumbs and melted butter.  Press the crust on the bottom of the prepared pan.  Set aside while making the filling.

In a mixing bowl, add the cream cheese and sugar.  Beat on low speed until light and fluffy.

Beat in eggs, one at a time, just until blended.  

Spoon half of the mixture over the crust and spread evenly.

Add to remaining cream cheese mixture the pumpkin puree and pumpkin pie spice. 

Carefully, spoon over mixture in the pan.  

Bake the cheesecake in the preheated oven for 50 minutes or until just set.  

Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.  

Refrigerate for at least 3 hours before cutting into the bars.

Top each bar with whipped cream.

PRINTABLE RECIPE

Gingered Orange Cranberry Sauce

Gingered Orange Cranberry Sauce

3/4 cup sugar

1/2 cup water

1/2 cup orange juice (1 1/2 oranges juiced- you must measure)

12 ounces fresh cranberries, rinsed and drained

1/2 tsp ground ginger

1 Tbls grated orange zest from oranges

First, zest orange before you juice it. You need 1 Tbls. 

Mix sugar, water and orange juice in a medium saucepan.  Bring to boil on medium-high heat.  

Add cranberries and ginger; return to boil.  Reduce heat to medium-low; simmer 10 minutes or until the cranberries burst and sauce begins to thicken, stirring occasionally. 

Remove from heat. Stir in orange zest.  Cool to room temperature.  Cover.

Refrigerate until ready to serve. 

Make ahead: Cranberry sauce can be prepared up to 1 week ahead.  Store in refrigerator.  Stir before serving.

PRINTABLE RECIPE

Boston Market Meatloaf Copycat

This recipe is all over the web. It is so good I make it all the time.

Boston Market Meatloaf Recipe

2 cups tomato sauce

3 TBLS BBQ sauce

2 TBLS sugar

3 lbs ground sirloin 10 % fat

3/4 cup flour

1 1/2 tsp salt

1 tsp onion powder

1/2 tsp ground black pepper

dash of garlic powder

Combine tomato sauce, bbq sauce and sugar in a microwave bowl. Cook for 1 minute, stir and cook one more minute until the sugar dissolves. 

In a small bowl add flour, salt, onion powder, black pepper and garlic powder, mix together.

Put the 3 lbs ground sirloin in a large bowl. Add flour mixture and mix in with ground beef.

Add all but 4 TBLS of the tomato sauce to the hamburger, mix.

Put the meat into 2 loaf pans, Cover with tinfoil. Preheat oven to 400 degree. Cook meat covered for 30 minutes. 

Uncover meat, drain the fat, slice the meat into slices, spread the rest of the tomato sauce on top. 

Place back into the oven uncovered for 25-5 minutes until it is done.  

Remove and allow it to cool for a few minutes before serving. 

Enjoy.

PRINTABLE RECIPE

Chicken Bacon Log

I found this recipe on the internet. There are so many versions of this recipe.  Just add what flavor you would like inside the chicken and roll it up. 

1 lbs bacon

2 chicken breasts (butterflied and pounded flat)

Ham (or any kind of meat- Pastrami is really good)

sliced smoked cheddar cheese (or any kind of cheese- swiss is really good)

fresh spinach leaves

Butterfly the chicken breasts and pound the chicken breasts out flat.

Make the bacon like a basket weave, lay flat

Top the bacon with the chicken breast. If the chicken breasts are small you may need 3.

add a layer of meat.

add a layer of cheese.

add a layer of spinach leaves.

Roll only the chicken breast up to form a log. 

Then roll the bacon around the chicken log.

You may need to trim the bacon if  it is too long for the chicken log.

You can secure it with tooth picks or backing string. 

Heat half the grill to around 350 degrees.  Put the chicken log on INDIRECT heat. If you put it over a flame you will burn your log.

Turn the chicken log every 30 minutes until the internal temperature is 165 degrees.

You can brush BBQ sauce on the last 30 minutes of cooking if you want to add more flavor.  

P.S if you don't want to grill it right away, rap it in tinfoil and put in the freezer. Take it out the day before you are going to grill. 

PRINTABLE RECIPE

add whatever insides to the chicken you want. 

                                       

Sweet Tea

SWEET TEA

4 cups filtered bottled water (not tap)

2 family size tea bags from 

1/2 cup white sugar (or less depends on how sweet you like it)

1/8 tsp baking soda

2 quarts pitcher

Put water in large microwavable glass mixing bowl, microwave until boiling.

When boiling, take out of microwave and add tea bags.  

Leave tea bags in for 8 minutes (no longer than 9 or it will burn the tea leaves and cause your tea to be bitter)

Add the sugar and baking soda

fill the 2 quarts pitcher with ice half way up the pitcher. 

Pour in the tea. 

enjoy...

PRINTABLE RECIPE

Chocolate Revel Bars

CHOCOLATE REVEL BARS

BARS:

3 cups quick cooking rolled oats

2 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

1 cup butter, softened

2 cups packed brown sugar

2 eggs

2 tsp vanilla 

CHOCOLATE:

1  (14 oz) can sweetened condensed milk

1 1/2 cup semisweet chocolate chips

2 TBLS butter

1/4 tsp salt

2 tsp vanilla

combine oats, flour, soda and 1/2 tsp salt in large bowl.

In another bowl, beat 1 cup butter for 30 seconds, add brown sugar until fluffy. add eggs and 2 tsp of vanilla. beat well.

stir dry ingredients into butter ingredients.  

pat 2/3 of flour mixture in a lightly greased 15x10x1 in baking pan.

in a microwavable bowl, add sweetened condensed milk, chocolate chips, 2 TBLS butter, and 1/4 tsp salt, microwave 15 second each time and stir in-between to prevent burning. when melted add 2 tsp vanilla.

pour chocolate over the 2/3 oats 

dot with remaining oat mixture on top of chocolate 

bake 350 degrees for 25-30 minutes. 

cool on a wire rack.

cut into bars. 

ENJOY!

PRINTABLE RECIPE

I saw this recipe online and added it to this recipe link to try next time because it has peanut butter in it. You can't go wrong with that. 

Chocolate Peanut Butter Revel Bars

(recipe updated 6/25/2013 adding more peanut butter and butter to crust)

For the Crust:

1 cup smooth peanut butter

1 cup unsalted butter, room temperature (2 sticks)

2 cups light brown sugar, packed

1 teaspoon baking soda

2 eggs

2 teaspoons vanilla

2 1/2 cups unbleached all-purpose flour

2 cups quick cooking oats

1 cup old fashioned oats

1 teaspoon salt

For the Chocolate Layer:

1 (10oz.) package bittersweet chocolate chips - about 1 1/2 cups

      (I used Ghirardelli 60% cacao or semi-sweet is fine too)

1 (14 oz) can sweetened condensed milk

2 teaspoons pure vanilla extract

2 tablespoons unsalted butter

Preheat oven to 350 degrees.

In a large mixing bowl beat together 3/4 butter and peanut butter until creamy - about 30 seconds.  Add the brown sugar and beat on medium speed until blended.  Add the eggs, one at a time, beating well after each addition.  Add the baking soda and 2 teaspoons vanilla and mix until blended.  

In a medium bowl combine the oats, flour and salt.  Add the flour mixture to the butter and sugar mixture and blend on low until all the dry ingredients are incorporated.  Scrape the sides and blend one more time until a crumbly dough forms.  Set aside.

In a small saucepan combine the chocolate chips, sweetened condensed milk and butter.  Heat on medium low until the chocolate is melted.  Remove from the heat and stir in the last two teaspoons vanilla.  

Press 2/3 to 3/4 of the crumb mixture into the bottom of a 15x10x1 inch ungreased baking dish.  Spread the chocolate mixture on top.  Crumble the remaining oat mixture on top in clumps.  Press gently to make the top more even.  Bake at 350 degrees for 25 minutes or until the top is very lightly browned.  Cool and cut into bars.  Store in an airtight container.

(Recipe adapted from Better Homes and Gardens Cookbook)

Almond Rice Pilaf

Almond Rice Pilaf

3 TBLS butter, divided

1 cup uncooked jasmine rice

2 1/4 cup chicken broth

1/8 tsp salt

1/3 cup sliced or slivered almonds

1/4 cup diced celery

1/4 cup diced onions

1 tsp dried parsley

Melt 2 TBLS of the butter in a large pan with lid.  

Add uncooked rice, cook for 2-4 minutes until rice begins to turn light brown. 

As the rice is cooking, microwave the chicken broth to warm it up.

Add chicken broth and salt to the rice. 

Cover the rice with a lid, reduce heat to low and simmer rice for 20 minutes.

Meanwhile, in another saucepan add remaining 1 TBLS of butter add almonds.  Sauté for 1-2 minutes until almonds begin to brown. 

Add celery and onions. Sauté for another couple of minutes until the onions begin to turn translucent.

When rice has cooked for 20 minutes, remove from heat. 

Add almonds, celery onion mixture.

Add parsley.

then let it sit, covered for 5 minutes or until the remaining liquid is absorbed. 

PRINTABLE RECIPE