April 24th, 2006 by alice
Tags: Bbq, Beef, Chicken
INGREDIENTS
- 2lbs of cubedbeef
- 2lbschickens
- 2cupscatsup
- 3teaspoonsmustard
- 1teaspoononion powder
- 1teaspoongarlic powder
- 2teaspoonschili powder
- 1teaspoonliquid smoke
- 1cupbrown sugar
DIRECTIONS
- Add the Catsup, mustard, onion powder, garlic powder, Chili powder, smoke hickory and brown sugar together in the crockpot. Let cook for about a half hour taste and addmore of the ingredients to taste.
- Add chicken and beef cook for about 8 hours or over night and all day.
- The longer you cook the better.
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April 24th, 2006 by alice
Tags: Marinade, Seafood, Simple
INGREDIENTS
- 1/2cupsoy sauce
- 2tablespoonsbrown sugar
- 1teaspoon gratedlemon peel
- 1/4cuplemon juice
DIRECTIONS
- Combine all ingredients in a plastic food storage bag or marinade dish.
- Add 4- 6 oz.
- seafood fillets of your choice.
- Refrigerate for at least 40 minutes.
- Discard marinade and broil seafood for 3 to 4 minues on on each side or until fish flakes easily with a fork.
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April 24th, 2006 by alice
Tags: Chocolate, Macadamia, Toffee, White
INGREDIENTS
- 1cupbutter
- 1cupsugar
- 3tablespoonswater
- 1tablespoonlight corn syrup
- 1teaspoonvanilla
- 1 1/2cupswhite chocolate chips
- 1/2cup choppedmacadamia nuts, toasted
DIRECTIONS
- Line a 15xl0xl-inch baking pan with foil, extending foil over edges of pan; set aside.
- Butter the sides of a heavy 2-quart saucepan.
- Melt the 1 cup butter in saucepan.
- Add sugar, the water, and corn syrup.
- Cook and stir over medium high heat until mixture boils.
- Clip a candy thermometer to side of pan.
- Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 290°F, soft-crack stage (about 15 minutes).
- (Adjust heat as necessary to maintain a steady boil.) Watch carefully after 280 degrees F.
- to prevent scorching.
- Remove pan from heat; remove thermometer.
- Stir in vanilla.
- Pour candy into the prepared pan, spreading quickly to about 1/4-inch thickness.
- (Toffee will not cover surface of pan.) Let candy stand for 2 to 3 minutes or just until set.
- Sprinkle with white baking pieces.
- Let stand for 1 to 2 minutes.
- When baking pieces are soft, spread over candy.
- Sprinkle with nuts, pressing lightly into melted white chocolate.
- Chill in the refrigerator about 20 minutes or until firm.
- Use foil to lift candy out of pan.
- Break candy into pieces about 2 inches in size.
- Store candy in a tightly covered container in the refrigerator for up to 3 weeks.
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April 24th, 2006 by alice
Tags: Banana, Oreo, Treats
INGREDIENTS
- 8 wooden popsicklesticks
- 4bananas, halved crosswise
- 12Oreo cookies, finley chopped
- 2tablespoons assorteddecorative candies, well crushed(like Smarties, or M&M’S plain or peanuts, or any kind of candy that you desire to use, just make sur)
- 3/4cuppeanut butter
DIRECTIONS
- Carefully insert one popsicle stick into the end of each cut banana; set aside.
- In a medium bowl, mix chopped cookies and candy sprinkles; set aside.
- Carefully spread each banana with peanut butter; roll in cookie mixture to coat.
- Put bananas on a cookie sheet; place in freezer until firm.
- If storing in the freezer for more than 8 hours, place the bananas in a covered container.
- Remove from freezer 10 minutes before serving.
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April 24th, 2006 by alice
Tags: Chocolate, Christmas, Fudge, White
INGREDIENTS
- 2cupssugar
- 3/4cupsour cream
- 1/2cupParkay margarine
- 12ounceswhite chocolate, coarsely chopped
- 1 (7 ounce)jar kraftmarshmallow cream
- 3/4cup choppeddried apricots
- 3/4cup choppedwalnuts
DIRECTIONS
- Combine sugar, sour cream and margarine in heavy 2 1/2 to 3 quart saucepan; bring to full rolling boil, stirring constantly.
- Continue boiling 7 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.
- Remove from heat; stir in chocolate until melted.
- Add remaining ingredients; beat until well blended.
- Pour into greased 8 or 9 inch square baking pan.
- Cool at room temperature, cut into squares.
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