Delicious Raspberry Glazed Grilled Chicken

Ingredients

• 1/2 cup raspberry jam
• 1 tablespoon Dijon mustard
• 6 boneless skinless chicken breasts
• 1 1/2 cups fresh raspberries ( frozen work also)

Directions

1. Brush grill rack with vegetable oil. Heat gas or charcoal grill. (I've also cooked these in a pan. that also works!)
2. Mix jam and mustard together in a small bowl. Refrigerate.
3. Place chicken on grill or pan. Cover. Cook over medium heat for 15-20 minutes, occasionally brushing with jam mixture and turning once.
4. Use extra jam mixture as more glaze if you prefer.
5. Serve chicken topped with raspberries.
6. Bon Apetite!

Mexican Street Corn Salad

Ingredients

• 2 tablespoons  Canola Oil
  
• 1 pkg (16 oz each) frozen whole kernel corn
  
• 1/2 teaspoon ground cumin
  
• 1/2 teaspoon chili powder
  
• 3 tablespoons Mexican cream
  
• 3 tablespoons chopped fresh cilantro
  
• 1 tablespoon fresh lime juice
  
• 3 tablespoons crumbled Cotija cheese
  

Directions

• Step one

  Heat oil in large skillet over medium-high heat. Add corn; cook 5 to 7 minutes or until tender and lightly browned, stirring occasionally. Add cumin and chili powder; cook 2 minutes more or until fragrant.
  

• Step two

  Remove skillet from heat; stir in Mexican cream, cilantro and lime juice. Sprinkle with cheese.
  
  

  Nutrition Information

  209 calories, 22g Carbs
  

  Total Fat	13 g	20%
  Saturated Fat	4 g	18%
  Cholesterol	13 mg	4%
  Sodium	119 mg	5%
  Carbohydrate	22 g	7%
  Dietary Fiber	3 g	11%
  Protein	5 g	9%
  Vitamin C	6 mg	9%
  Calcium	74 mg	7%
  Iron	1 mg	4%
  Vitamin A	624 iu	12%
  Calories	209 kcal	10%
  Sugars	3 g	%

  
  
  
  

Hoover Stew

Ingredients:
16 oz. box of noodles (macaroni is best)
2 cans stewed tomatoes, undrained
1 can corn, undrained
1 can peas or beans (or both!), undrained
1 package sliced hot dogs


Instructions:
Cook pasta until it’s not quite done, then add sliced hot dogs and canned ingredients. Bring to a boil, then allow to simmer until pasta is done.

Butter Dip Biscuits

Light and fluffy inside with a buttery crunch on the outside and so easy to make.

Ingredients
1/2 cup unsalted butter
2 1/2 cups all-purpose flour
4 teaspoons granulated sugar
4 teaspoons baking powder
2 teaspoons kosher salt
1 3/4 cups buttermilk

Directions

Preheat oven to 450F degrees. Spray an 8-inch square baking dish with nonstick cooking spray. In a microwave-safe bowl (or you can use the baking dish that you'll be baking these in), melt butter in the microwave.
In a medium bowl, mix together the flour, sugar, baking powder and salt. Pour in the buttermilk. Stir until a loose dough forms. Batter will be a bit sticky.
Press biscuit dough into baking dish (right on top of the melted butter). Take a sharp knife and cut the biscuit dough into 9 squares before baking.
Bake for about 20-25 minutes, rotating dish once during baking.

Chicken Marsala

Ingredients

• 4 boneless skinless chicken breast halves, boneless, skinless
• 1/4 cup all-purpose flour ( for coating)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/4 cup olive oil
• 1/4 cup butter
• 1 cup fresh mushrooms, sliced
• 1/2 cup marsala wine
• 1/4 cup cream sherry

Directions

1. Pound chicken breasts until flat and thin.
2. Set aside.
3. Mix together the flour, salt, pepper, and oregano in a pie pan.
4. Melt oil and butter in a large skillet and bring to a low boil.
5. Dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes.
6. Turn over chicken pieces and add mushrooms.
7. Cook until lightly browned.
8. Add wine and sherry.
9. Cover skillet and simmer for 10 minutes, turning chicken pieces once.

Korean Style Short Ribs (Crock Pot)

Ingredients

• 1/2 cup low sodium soy sauce
• 1/2 cup packed light brown sugar
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons minced fresh ginger
• 4 garlic cloves, crushed
• 1/2 teaspoon red pepper flakes
• 5 lbs beef short ribs or 5 lbs pork ribs
• 3 tablespoons cornstarch
• 1 1/2 cups shredded carrots
• 3 scallions, trimmed and thinly sliced
• 1 tablespoon sesame seeds
• 3 cups cooked white rice

Directions

1. Blend soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in bowl.
2. Place ribs in 5 quart slow cooker, add sauce. Cover, cook on High for 6 hours or Low for 9 hours, until meat is tender.
3. Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons water; blend with liquid in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds.
4. Serve over cooked rice.

STARBUCKS LEMON LOAF

This is a Top Secret recipe version of Starbucks Lemon loaf.

Ingredients:
1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
3 EGGS
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL

Lemon Icing Ingredients:
1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT

Instructions:
Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing

Do Nothing Cake

Ingredients

2 cups sugar
2 cups flour
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
16 ounces crushed pineapple, undrained
Icing
1/2 cup butter
1 cup sugar
3/4 cup evaporated milk
1 cup coconut
1 cup nuts
1 teaspoon vanilla

Directions

Place first 6 ingredients in a bowl & mix until blended with spoon.
Pour into 13x9 inch cake pan.
Bake at 350°F 35-40 minutes.
For Icing: Mix butter, sugar and evaporated milk together and cook over medium heat until a little thickened. (This usually takes about 5 minutes at a boil).
Remove from heat and add remaining ingredients.
Pour over hot cake.

Watermelon Basket Fruit Salad

Ingredients

• 1 watermelon
• cantaloupe
• honeydew melon
• seedless grapes
• peach
• nectarine
• strawberry
• blueberries
• raspberries
• blackberry
• plum
• orange
• lemon slices or lime slices or orange slice, for garnish
• grapes, for garnish
• melon balls or cherries, for garnish
• toothpick

Directions

1. Take a sharp knife and slice a small thin piece off the bottom of your melon.
2. This will allow the finished basket to sit flat on a plate or table without rolling.
3. Next, take the tip of your knife (you can also use your pumpkin decorating tool out if you have one) or garnishing tool and score the watermelon in half, horizontally.
4. Then mark a strip of about 1 1/2- 2" wide that will form the handle of your basket.
5. If you have trouble seeing the score lines, you might want to try using a marker.
6. Next, take your garnishing tool and start cutting around the melon on the lines.
7. The garnishing tool naturally makes V shaped cuts, which makes doing a basket like this a breeze.

8. If you do not have a garnishing tool, use a small knife and make the V cuts one side at a time.
9. You could also forget the V and make straight cuts.
10. To make separating the melon easier, and the finished product neater, turn your garnishing tool over, and go over the cuts in the opposite direction.
11. Carefully separate the cut sides from the body of the watermelon.
12. If you used a marking pen and there are any residual marks left, a handy way to get rid of them is to use a new emory board and gently sand them off.
13. Take a melon baller and hollow out the inside of the watermelon.
14. After removing all the edible parts, take a large spoon and gently scrape out the sides of your"basket".
15. Be care not to scrape too thinly on the handle, as you want it to have some stability, even though you will never try to carry it this way.
16. Mix the watermelon balls (or pieces, if you don't have a melon baller) with other ripe fresh fruits.
17. To make the handle garnish, thinly slice lemons, limes or oranges and use a toothpick to affix them, along with a grape, melon ball or cherry, to the watermelon.
18. Keep any extra fruit in a zip-lock back and refill as it goes down!

Macaroni Salad

Ingredients

Dressing
1 cup mayonnaise
2 tablespoons vinegar
1 tablespoon mustard
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1/2 lb macaroni, cooked and drained
1 cup sliced celery
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1/2 cup chopped green onion

Directions

Combine dressing ingredients.
Stir into remaining ingredients.
Cover and chill.

Grilled Moroccan Chicken

Ingredients

• 1/2 cup extra virgin olive oil ( the best quality you can get)
• 1/4 cup chopped scallion ( , white part only)
• 1/4 cup chopped parsley
• 1/4 cup chopped fresh cilantro
• 1 tablespoon minced garlic
• 2 teaspoons paprika
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/4 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 4 boneless skinless chicken breasts

Directions

1. Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor.
2. Process until smooth.
3. Rub the mixture on both sides of the chicken breasts and let stand 30 minutes.
4. Preheat the grill to medium hot.
5. Grill chicken breasts 5-7 minutes on each side, or until done.