Marinade
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons worcestershir
5 dashes garlic
5 dashes salt
4 boneless skinless chicken breast
1 cup of shredded monterey jack cheese
8 slices apple-smoked bacon
8 tablespoons barbecue sauce, of your choice
Mix the honey, soy sauce, Worcestershire sauce, garlic and salt together and place chicken breasts in it.
Add enough water to bring the marinade up to the middle of the chicken breast.
Marinate for as close to 8 hours as possible.
Bake, Broil, Grill or Skillet Fry, either way works well. until the breasts are done.
While the breasts are cooking, fry up the bacon until CRISP!
When the chicken is done, top each breast with 2 tbsps of BBQ sauce, two strips of bacon and 1/4 cup of shredded cheese.
Microwave the breasts (or broil) until the cheese is melted.
June 9, 2008
June 5, 2008
Slow cooker bbq
3 1/2- to 4-pound boneless pork shoulder roast,
1 can (10 1/2 ounces) French Onion Soup
1 cup ketchup
1/4 cup cider vinegar
3 tbsp. packed brown sugar
12 round sandwich rolls or hamburger rolls, split
Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker.
Add the pork and turn to coat.
Cover and cook on LOW for 8 to 9 hours* or until the pork is fork-tender.
Remove the pork from the cooker to a cutting board and let stand for 10 minutes.
Using 2 forks, shred the pork.
Return the pork to the cooker.
Divide the pork and sauce mixture among the rolls.
*Or on HIGH for 4 to 5 hours.
1 can (10 1/2 ounces) French Onion Soup
1 cup ketchup
1/4 cup cider vinegar
3 tbsp. packed brown sugar
12 round sandwich rolls or hamburger rolls, split
Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker.
Add the pork and turn to coat.
Cover and cook on LOW for 8 to 9 hours* or until the pork is fork-tender.
Remove the pork from the cooker to a cutting board and let stand for 10 minutes.
Using 2 forks, shred the pork.
Return the pork to the cooker.
Divide the pork and sauce mixture among the rolls.
*Or on HIGH for 4 to 5 hours.
June 4, 2008
Stawberry margurita squares
1 cup sugar
3 tablespoons cornstarch
2 pints fresh strawberries, washed and hulled, divided
3 tablespoons strawberry gelatin
4 ounces cream cheese, softened
1 (9 inch) baked pie shells
whipped cream, for garnish
1. Combine sugar and cornstarch; set aside.
2. Crush (don't puree) one pint of berries in blender or with potato masher, and add enough water to make 1 1/2 cups.
3. In saucepan, bring crushed berries to a boil over medium heat, stir in sugar and cornstarch all at once. Stir constantly until thick and clear.
4. Remove from heat and add strawberry gelatin. Stir until gelatin is dissolved. Set aside.
5. Mix cream cheese and 1 tablespoon of hot cooked berries; spread mixture over baked pastry shell.
6. Stand the uncooked whole berries, stem end down, on top of cream cheese.
7. Pour hot cooked berries over whole berries.
8. Refrigerate until set, about 3 hours.
9. Garnish with whipped cream and serve.
3 tablespoons cornstarch
2 pints fresh strawberries, washed and hulled, divided
3 tablespoons strawberry gelatin
4 ounces cream cheese, softened
1 (9 inch) baked pie shells
whipped cream, for garnish
1. Combine sugar and cornstarch; set aside.
2. Crush (don't puree) one pint of berries in blender or with potato masher, and add enough water to make 1 1/2 cups.
3. In saucepan, bring crushed berries to a boil over medium heat, stir in sugar and cornstarch all at once. Stir constantly until thick and clear.
4. Remove from heat and add strawberry gelatin. Stir until gelatin is dissolved. Set aside.
5. Mix cream cheese and 1 tablespoon of hot cooked berries; spread mixture over baked pastry shell.
6. Stand the uncooked whole berries, stem end down, on top of cream cheese.
7. Pour hot cooked berries over whole berries.
8. Refrigerate until set, about 3 hours.
9. Garnish with whipped cream and serve.
June 3, 2008
Strawberry pie
2/3 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin
ice cubes
1/2 cup cold water
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
1 cup chopped fresh strawberries
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
1 cup sliced strawberries
STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
ADD whipped topping; stir with wire whisk until well blended. Stir in chopped strawberries. Refrigerate 20 to 30 min. or until mixture is very thick and will mound. Spoon into crust.
REFRIGERATE 6 hours or overnight until firm. Top with sliced strawberries. Store leftovers in refrigerator.
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin
ice cubes
1/2 cup cold water
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
1 cup chopped fresh strawberries
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
1 cup sliced strawberries
STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
ADD whipped topping; stir with wire whisk until well blended. Stir in chopped strawberries. Refrigerate 20 to 30 min. or until mixture is very thick and will mound. Spoon into crust.
REFRIGERATE 6 hours or overnight until firm. Top with sliced strawberries. Store leftovers in refrigerator.
Strawberry Lime dessert
2 cups boiling water, divided
1 pkg. (4-serving size) JELL-O Brand Lime Flavor Sugar Free Low Calorie Gelatin
1/2 cup cold water
1 cup vanilla low-fat yogurt
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Sugar Free Low Calorie Gelatin
1 pkg. (10 oz.) frozen strawberries in light syrup (not thawed), undrained
1/2 cup thawed COOL WHIP LITE Whipped Topping
STIR 1 cup of the boiling water into dry lime gelatin mix in medium bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 45 min. or until slightly thickened (consistency of unbeaten egg whites). Stir in yogurt with wire whisk until well blended.
POUR into 2-qt. serving bowl. Refrigerate 15 min. or until gelatin mixture is set but not firm (gelatin should stick to finger when touched and should mound). Stir remaining 1 cup boiling water into dry strawberry gelatin mix in medium bowl at least 2 min. until completely dissolved. Add frozen strawberries; stir until strawberries are separated and gelatin is thickened (spoon drawn through leaves definite impression). Spoon over lime gelatin layer.
REFRIGERATE 2 hours or until firm. Top with the whipped topping. Store leftover dessert in refrigerator.
1 pkg. (4-serving size) JELL-O Brand Lime Flavor Sugar Free Low Calorie Gelatin
1/2 cup cold water
1 cup vanilla low-fat yogurt
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Sugar Free Low Calorie Gelatin
1 pkg. (10 oz.) frozen strawberries in light syrup (not thawed), undrained
1/2 cup thawed COOL WHIP LITE Whipped Topping
STIR 1 cup of the boiling water into dry lime gelatin mix in medium bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 45 min. or until slightly thickened (consistency of unbeaten egg whites). Stir in yogurt with wire whisk until well blended.
POUR into 2-qt. serving bowl. Refrigerate 15 min. or until gelatin mixture is set but not firm (gelatin should stick to finger when touched and should mound). Stir remaining 1 cup boiling water into dry strawberry gelatin mix in medium bowl at least 2 min. until completely dissolved. Add frozen strawberries; stir until strawberries are separated and gelatin is thickened (spoon drawn through leaves definite impression). Spoon over lime gelatin layer.
REFRIGERATE 2 hours or until firm. Top with the whipped topping. Store leftover dessert in refrigerator.
June 1, 2008
Strawberry bread
3 eggs
1 1/2 cups sugar
1 cup salad oil
1 tablespoon vanilla
2 cups flour
1 cup quick oats
1 tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 cups crushed strawberries
Beat eggs and sugar; add oil and vanilla. Mix in flour, oats, cinnamon, soda, salt and baking powder. Add strawberries and mix well.Pour into two greased and floured 4- x 8-inch loaf pans. Bake 1 hour at 350 degrees.
1 1/2 cups sugar
1 cup salad oil
1 tablespoon vanilla
2 cups flour
1 cup quick oats
1 tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 cups crushed strawberries
Beat eggs and sugar; add oil and vanilla. Mix in flour, oats, cinnamon, soda, salt and baking powder. Add strawberries and mix well.Pour into two greased and floured 4- x 8-inch loaf pans. Bake 1 hour at 350 degrees.
Strawberry pie
1 9-inch baked pie shell
1/4 tsp salt
1 cup sugar
1 T lemon juice
1/2 cup water
3 cups sliced fresh strawberries
4 T cornstarch
1 cup cold water
In sauce pan combine sugar and water. Bring to a boil. Mix cornstarch into the cup of cold water to make a smooth paste, and add paste to sugar syrup in pan. Cook several minutes until mixture is transparent. Remove from heat and add salt and lemon juice. Spread berries evenly over bottom of pie shell. Pour cooked mixture over berries. Garnish with whipped cream and whole strawberries.
1/4 tsp salt
1 cup sugar
1 T lemon juice
1/2 cup water
3 cups sliced fresh strawberries
4 T cornstarch
1 cup cold water
In sauce pan combine sugar and water. Bring to a boil. Mix cornstarch into the cup of cold water to make a smooth paste, and add paste to sugar syrup in pan. Cook several minutes until mixture is transparent. Remove from heat and add salt and lemon juice. Spread berries evenly over bottom of pie shell. Pour cooked mixture over berries. Garnish with whipped cream and whole strawberries.
Subscribe to:
Posts (Atom)