Ingredients:
1/4 cup soy sauce
3 tbsp honey
2 tbsp white vinegar
1 1/2 tsp garlic powder
1 1/2 tsp ground ginger
3/4 cup vegetable oil
2 green onions, chopped
1 tsp coarsely ground black pepper
1.In a large bowl, mix soy sauce, honey, distilled white vinegar, garlic powder, ground ginger, vegetable oil, green onions and black pepper. Place desired meat in marinade. Marinate in the refrigerator at least 4 hours before grilling.
A place to capture the sweet memories with the people I love doing what we love the most...so could you pass the taters please...
Thursday, August 25, 2011
Pork Marinade
Ingredients:
1/4 cup dry mustard
1 1/2 cups brown sugar
3/4 cup chile sauce
3/4 cup pineapple juice
2 teaspoons white sugar
Mix together dry mustard, brown sugar, chili sauce, pineapple juice and sugar and chill. This is great on pork chops.:)
1/4 cup dry mustard
1 1/2 cups brown sugar
3/4 cup chile sauce
3/4 cup pineapple juice
2 teaspoons white sugar
Mix together dry mustard, brown sugar, chili sauce, pineapple juice and sugar and chill. This is great on pork chops.:)
Spiced Apple Rings
Okay, these sound weird...but let me tell you they ROCK! you can prepare them and keep them in the fridge like you do pickles and munch on them any time. Julia loves these!
Ingredients:
4 small apples
1/3 cup red hot candies
1/4 cup sugar
2 cups water
Peel apples. Core and cut crosswise into 1/2 inch rings.
For the syrup: in a lrage skillet combine candies, sugar and water. Cook and stir over medium heat. Bring to a boil until the candies dissolve. Add the applesto the syrup and bring to a boil. Reduce heat and simmer for 10-15 minutes or until apples are tender. You might want to spoon the syrup over the apples periodically. Cover and store apples in the syrup in the fridge for up to 1 month.
Thanks Mrs. Pat for another killer recipe.:)
Ingredients:
4 small apples
1/3 cup red hot candies
1/4 cup sugar
2 cups water
Peel apples. Core and cut crosswise into 1/2 inch rings.
For the syrup: in a lrage skillet combine candies, sugar and water. Cook and stir over medium heat. Bring to a boil until the candies dissolve. Add the applesto the syrup and bring to a boil. Reduce heat and simmer for 10-15 minutes or until apples are tender. You might want to spoon the syrup over the apples periodically. Cover and store apples in the syrup in the fridge for up to 1 month.
Thanks Mrs. Pat for another killer recipe.:)
BBQ Green Beans
Again, thank you Mrs. Pat for teaching me how to make these beans. We love them!
Ingredients:
4 slices of bacon, chopped
1/4 cup chopped onion
1/2 cup ketchup
1/4 cup brown sugar
1 Tbsp Worchestershire sauce
2 cans cut green beans, drained
Preheat oven to 350 degrees. Brown bacon and onion in skillet. Add ketchup, sugar and W sauce. Simmer for 2 minutes. Pour beans in a 9x9 pyrex. Pour bacon mixture over the beans, but DO NOT STIR. Bake for 30 minutes, uncovered on the lower rack of teh oven.
Ingredients:
4 slices of bacon, chopped
1/4 cup chopped onion
1/2 cup ketchup
1/4 cup brown sugar
1 Tbsp Worchestershire sauce
2 cans cut green beans, drained
Preheat oven to 350 degrees. Brown bacon and onion in skillet. Add ketchup, sugar and W sauce. Simmer for 2 minutes. Pour beans in a 9x9 pyrex. Pour bacon mixture over the beans, but DO NOT STIR. Bake for 30 minutes, uncovered on the lower rack of teh oven.
Broccoli Raisin Salad
This recipe was given to me from a dear friend at church. Thank you Mrs. Pat.:)
Ingredients:
2 head of broccoli
1 cup mayo
3 TBSP red wine vinegar
1/2 c grated parm cheese
1/2 medium red onion, chopped
2 cups GOLDEN raisin (drop in boiling water for 1 minute, then cool)
10 pieces of cooked bacon, crumbled
Combine mayo, vinegar, parm cheese, onon, raisins and bacon in a large bowl. add broccoli and mix well. Refrigerate until serving. Best if made the day you are serving it.
Ingredients:
2 head of broccoli
1 cup mayo
3 TBSP red wine vinegar
1/2 c grated parm cheese
1/2 medium red onion, chopped
2 cups GOLDEN raisin (drop in boiling water for 1 minute, then cool)
10 pieces of cooked bacon, crumbled
Combine mayo, vinegar, parm cheese, onon, raisins and bacon in a large bowl. add broccoli and mix well. Refrigerate until serving. Best if made the day you are serving it.
Eclair Cake
My second mama Deborah is the queen of this recipe! We know if she is going to be there, then so will the eclair cake. Thank you for this amazing recipe and all of the times you've made it for us!
Ingredients:
1 box graham crackers
1 box french vanilla instant pudding (6 oz)
9 oz cool whip
3 cups milk
1 tub chocolate frosting
Mix the pudding with 3 cups cold milk, beat for 2 minutes. Fold in cool whip.
in a 9x13 pyrex alternate layers of graham crackers, pudding mixture, ending with graham crackers. Spread the frosting on top and refrigerate until serving.
Ingredients:
1 box graham crackers
1 box french vanilla instant pudding (6 oz)
9 oz cool whip
3 cups milk
1 tub chocolate frosting
Mix the pudding with 3 cups cold milk, beat for 2 minutes. Fold in cool whip.
in a 9x13 pyrex alternate layers of graham crackers, pudding mixture, ending with graham crackers. Spread the frosting on top and refrigerate until serving.
Wednesday, August 24, 2011
Chicken Burritos
I originally made this recipe for my dad's birthday bash a few years ago and it has been a hit in our circle of friends ever since. Not only is it relatively easy but it is great frozen or left over. I usually make 6 pans at a time and stock the freezer.
Ingredients:
2 pkgs shredded mexican blend cheese
3-4 chicken breasts
2 cans of rotel
1 onion, diced very small
1/2 cup sourcream
1 block cream cheese (do not use low fat)
1 can cream of chicken soup
taco seasoning
a dash of cayenne
16 burrito size flour torillas
This recipe yields 2 9x13 pyrex dishes with 16 burritos. Boil chicken and shred. Return to pan. saute onion with taco seasoning for about 4 minutes in a medium pan in olive oil. Add chicken and cook for another 2 minutes. Then add 1 can of rotel. let simmer for a few minutes then set aside. In a seperate medium size pot add cream of chicken soup, sour cream and cream cheese with the other can of rotel. Over medium heat, stir frequently until the mixture is almost smooth and the cream cheese is melted. Set aside. Add 1/4 cup of the chicken mixture into each tortilla with shredded cheese on top. Roll and place in pyrex seam side down. Top the burritos with the sauce and add cheese to the top. Bake at 375 for about 30 minutes covered. Uncover and bake for another 5 minutes.
*This recipe is excellent frozen as well.
Ingredients:
2 pkgs shredded mexican blend cheese
3-4 chicken breasts
2 cans of rotel
1 onion, diced very small
1/2 cup sourcream
1 block cream cheese (do not use low fat)
1 can cream of chicken soup
taco seasoning
a dash of cayenne
16 burrito size flour torillas
This recipe yields 2 9x13 pyrex dishes with 16 burritos. Boil chicken and shred. Return to pan. saute onion with taco seasoning for about 4 minutes in a medium pan in olive oil. Add chicken and cook for another 2 minutes. Then add 1 can of rotel. let simmer for a few minutes then set aside. In a seperate medium size pot add cream of chicken soup, sour cream and cream cheese with the other can of rotel. Over medium heat, stir frequently until the mixture is almost smooth and the cream cheese is melted. Set aside. Add 1/4 cup of the chicken mixture into each tortilla with shredded cheese on top. Roll and place in pyrex seam side down. Top the burritos with the sauce and add cheese to the top. Bake at 375 for about 30 minutes covered. Uncover and bake for another 5 minutes.
*This recipe is excellent frozen as well.
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