Rib Rub

Rib Rub

½ cup packed brown sugar

¼ cup paprika

1 tbsp. black pepper

1 tbsp. salt

1 tbsp. chili powder

1 tbsp. garlic powder

1 tbsp. onion powder

1 tsp. cayenne (optional)

Directions:

Combine all ingredients together and transfer to an air tight container.

May be stored up to six months

Chicken Wing Dip

Chicken Wing Dip

2-1/2 cups finely shredded or diced chicken meat (we like white and dark meat), cooked at a previous grill session

2 8-ounce packages cream cheese (not reduced fat), at room temperature

1-1/2 cups shredded Cheddar or mozzarella chees

3/4 cup Frank’s RedHot® Cayenne Pepper Sauce or other Louisiana-style hot sauce

3/4 cup bottled blue cheese or ranch dressing 

1/2 cup finely diced celery

2 green onions, trimmed, white and green parts thinly sliced (optional)

Celery and carrot sticks, crackers, pita crisps, or tortilla chips for serving

Pre- heat oven to 350 

Beat the cream cheese and shredded cheese with a wooden spoon until fairly smooth. 

Stir in the chicken, hot sauce, blue cheese dressing, and celery. 

Turn into a casserole or baking dish. 

Bake for 30 to 35 minutes, or until the dip is hot and bubbling. 

Sprinkle with the green onion, if using. 

Let cool slightly before serving.

Teriyaki Beef and Broccoli

Teriyaki Beef and Broccoli

garlic flavored cooking spray
1 lb rump roast cut into strips
4 carrots cut into 2 inch long sticks
1 pkg. frozen pearl onions
1 can beef broth
2 tbsp teriyaki sauce
1/2 cup water
1/2 cup broccoli florets
8 oz noodles or rice.

Coat a skillet with garlic flavored cooking spray & sautée the beef over med-high heat until browned, approx 5 minutes. Transfer into crock pot.

Add carrots, onions, broth, 1 tbsp of teriyaki sauce, & water. 

Cover and cook on low until meat is tender (approx. 4-6 hrs) In the last half hour cook the noodles seperatly & drain, keep them warm.

Meanwhile stir the broccoli into the beef mixture, cover and cook until broccoli is crisp-tender (approx. 5 minutes)

Divide the noodles/ rice among plates and top with the beef mixture. Sprinkle with the remaining teriyaki sauce.

BBQ Beef

 Barbecue Beef 

3 lb chuck roast 
1-1/2 cup ketchup 
1/4 cup red wine vinegar 
1/4 cup packed brown sugar 
2 tbsp dijon mustard 
2 tbsp worchesire sauce 
1 tsp salt 
1/4 tsp pepper 
1/4 tsp garlic powder 

Place roast in crockpot.

Mix remaining ingredients in a large bowl and pour over roast.

 Cook on low 8-10 hours. 

Remove beef, shred and return to pot. 

Stir to coat. 

Serve on rolls.

Peanut Butter Blossoms

Peanut Butter Blossoms

48 Hershey Kisses Milk Chocolates
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar


Heat oven to 375°F. Remove wrappers from chocolates.

Beat shortening and peanut butter in large bowl until well blended. 

Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. 

Add egg, milk and vanilla; beat well. 

Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. 

Remove from cookie sheet to wire rack. Cool completely. About 4 dozen 

Peanut Butter Cookies

Peanut Butter Cookies

2 cups peanut butter
2 cups white sugar
2 eggs
2 teaspoons baking soda
1 pinch salt
1 teaspoon vanilla extract

Preheat oven to 350 degrees

In a medium bowl, stir peanut butter and sugar together until smooth.

Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. 

Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. 

Press a criss-cross into the top using the back of a fork.

Bake for 8 to 10 minutes. 

Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Cake Batter Rice Krispie Treats

Cake Batter Rice Krispie Treats

• 4 Tbsp. butter
• 1 (10 oz.) bag of mini-marshmallows
• 1/2 cup yellow cake mix (the dry cake mix, not prepared into a batter!)
• 5 cups crispy rice cereal
• 1 (1.75 oz.) container of sprinkles

Melt butter in a large saucepan over low heat and add marshmallows.

 Stir until they begin to melt, then remove from heat. 

Whisk in the (dry) cake mix, then stir in cereal so it is completely coated with marshmallow mixture. 

Sprinkle in half of the sprinkles and briefly stir. (Don’t stir too much or the sprinkles will bleed out their color.) 

Press the mixture into a baking dish and top with remaining sprinkles. 

Let sit for about 30 minutes before cutting. 

Peanut Butter Rice Krispie Treats

Peanut Butter Rice Krispie Treats

6 cups Rice Krispies (or 3 cups Rice Krispies and 3 cups Chocolate Puffed Rice)

1 container (12 oz) Trader Joe's Mini Peanut butter cups
1 bag (10.5-oz) miniature marshmallows
¼ cup (2 ounces) unsalted butter
1¼ cups creamy peanut butter
2 cups chocolate, chopped

Prepare a 9 x 13 pan with cooking spray.

In a large bowl mix the cereal and mini peanut butter cups, set aside. Melt the marshmallows and butter together in a medium saucepan over medium heat.  Pour the melted marshmallow mixture over the cereal mixture, quickly stirring well to evenly coat the cereal. Pour the cereal mixture into the prepared pan and evenly press into the pan.

In a small sauce pan melt the peanut butter and chocolate over low heat, stirring to combine.  Pour the melted chocolate over the cereal mixture, spreading with a rubber spatula to cover.

Allow the topping to set, then cut and serve!

Garlic Lime Chicken Fajitas

Garlic Lime Chicken Fajitas 

1 tsp minced garlic 
1 tsp minced onion 
3/4 tsp ground cumin 
3/4 tsp oregano 
1/2 tsp cilantro 
1/2 tsp black pepper 
1/2 tsp salt 
2 tbsp olive oil 
1/4 cup lime juice 
1/4 cup orange juice 
1 1/2 lbs boneless skinless chicken, cut into thin strips 
1 medium green or red bell pepper (or both if you like) cut into thin strips 
1 medium onion, thinly sliced 
flour tortillas 

Mix juices, oil, and all spices in a small bowl. 
Reserve 1/4 cup of marinade. 
Place chicken in a large resealable plastic bag or glass dish, add remaining marinade; turn to coat well. 
Refrigerate for 30 minutes or longer for extra flavor. 

Cook and stir chicken in large heated skillet on med-high heat until lightly browned. 
Add pepper and onion and reserve marinade; cook and stir until chicken is heated through. 

Spoon into warmed tortillas, serve with your favorite toppings.

Chocolate Chip Cracker Dip

Chocolate Chip Cracker Dip

8oz cream cheese (softened)
1/2 cup butter (softened)
3/4 cup powdered sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup mini semi-sweet chocolate chips
3/4 finely chopped pecans or walnuts

Beat cream cheese and butter till soft.
Mix in powdered sugar, brown sugar and vanilla.
Stir in chips.

Cover and chill for at least 2 hours
Shape into ball and chill another hour.

Roll in chopped nuts then 1/4 cup chocolate chips

Serve with graham crackers, chocolate graham crackers, Nilla wafers.

It is a very rich dessert.

**what I do**

I buy a graham cracker crust. I crumble it, mix it with the nuts and roll the mixture in this. I then press the mixture into the pie tin that the crust came in. Then refrigerate.

Roasted Garlic Bacon Dip

2 heads garlic

Olive oil
16 ounces sour cream
1/2 cup mayo
1 tsp Worcestershire sauce
Salt/pepper
6 slices bacon
2 green onions, finely chopped


Preheat the oven to 350.

Slice the tops off the heads of garlic. Drizzle with olive oil. Wrap in tin foil and allow to roast in the oven about 45-60 minutes, until the garlic is soft and easily removed from the paper casing. Allow the garlic to cool.

In a bowl combine the sour cream, mayo, Worcestershire sauce, and a bit of salt and pepper. Stir well.

Squeeze the roasted garlic from its paper shell into the bowl. Using the back of a fork mash the garlic well, stirring to incorporate it into the dip.

Refrigerate overnight (optional- you can do just a couple hours if desired).

Cook the bacon until very crisp. Chop finely. A couple hours before serving, stir about 1/2 of the bacon and green onions into the dip, reserving the remaining half for topping the dip right before serving. Refrigerate.

When serving, top with the bacon/onions. Serve with potato chips, pretzels, bagutte pieces.

Pink Lemonade Cupcakes

12 teaspoons pink colored sugar 
1 package white cake mix 
Water (amount based on cake mix instructions) 
3/4 cup thawed frozen pink lemonade mix (undiluted) 
1 tablespoon finely chopped lemon peel 

Preheat oven 350°F. 

Spray pan with vegetable pan spray; sprinkle 1 teaspoon colored sugar into each heart shape in the pan. 

Add water to pink lemonade mix to total amount of water called for on cake mix package directions. 

Follow cake mix package directions to prepare cake, adding chopped lemon peel. 

Pour into prepared pan. 

Bake 20-25 minutes or until toothpick inserted comes out clean. 

Cool 10 minutes in pan on rack; remove and cool completely before decorating. 
* * * * * 

Lemon Buttercream Icing 

1/2 cup solid vegetable shortening 
1/2 cup butter, softened 
2 tablespoons lemon juice 
1 teaspoon lemon zest 
4 cups sifted confectioners' sugar (approx. 1 lb.) 
Additional lemon juice or milk 

In large bowl, cream shortening and butter with electric mixer until light and fluffy. 

Add Lemon juice and zest; beat well. 

Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. 

When all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy. 

Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Re-whip before using. 

Tip: 
Icing the cupcakes in pink or yellow! Top with cake sparkles or a lemon candy!

Margarita Cupcakes

1 package (18.25 oz. white cake mix (no pudding in the mix) 
1 can (10 oz.) frozen Margarita mix, thawed (undiluted) 
3 egg whites 
2 tablespoons vegetable oil 
1 tablespoon grated lime zest 


Heat oven to 350° F. 
Line standard muffin pan with baking cups. 
In large bowl, combine cake mix, Margarita mix, egg whites and vegetable oil using electric mixer. 
Stir in lime zest; mix completely. 
Fill prepared pans 2/3 full. 
Bake 22-24 minutes or until toothpick inserted in center of cupcake comes out clean. 
Cool in pan on cooling rack 5-8 minutes. 
Remove cupcakes from pan; cool completely. 
Frost cooled cupcakes with icing and garnish, if desired, with a strawberry and/or lime twist. 


Key Lime Cream Cheese Icing 
Ingredients 
8 tablespoons (1 stick) unsalted butter, softened 
1 package (8 oz.) cream cheese, softened 
2 tablespoons key lime juice 
1 teaspoon key lime zest or lemon zest 
4-5 cups confectioners' sugar 

In large bowl, cream butter, cream cheese, juice and zest with electric mixer until light and fluffy. 
Add 4 cups confectioners' sugar, one cup at a time; continue beating until light and fluffy. 
If icing is too thin add additional confectioners' sugar 1 tablespoon at a time.

M&M Cookies

 
M&M Cookie Recipe 
 
¾ cup granulated sugar 
1/8 tsp salt 
1 cup room temperature butter 
½ cup shortening 
 2 tsp Vanilla Extract 
2 tsp Orange Extract 
2 ¼ cups bread flour 
1 cup cake flour 
Coarse granulated sugar 
M&Ms 
 
Pre-heat oven to 350 degrees. 
 
Combine…DO NOT CREAM 
 
¾ cup granulated sugar, 1/8 tsp salt, 1 cup room temperature butter, 
½ cup shortening 
 
Add 2 tsp vanilla extract, 2 tsp orange extract together, mix with 2 ¼ cup bread 
flour and 1 cup cake flour. 
 
Add to above. 
Blend together just until incorporated- DO NOT  OVER MIX or the cookies will be 
tough. 
 
Place a pile of coarse granulated sugar (do not use regular) on counter or on a 
baking sheet. 
 
Take a handful of dough and roll out a rope about 1 in in diameter on a lightly 
floured surface.  (Only use enough flour so they do  not stick to the counter) 
 
Cut the rope into 6 inch segments and roll into the sugar. Pushing down lightly 
so the rope gets coated with the sugar. Take a knife and cut into ½ -¾ inch 
pieces. Place on baking sheet lines with parchment paper with the cut end down. 
Press thumb in top to make an indent for the icing. 
 
Bake at 350 for 8-10 minutes or until you just start to see some browning. 
 
After cookies have cooled put  dollop of chocolate fondant icing in the middle 
and a M&M on top.  
 
Let cookies dry before placing in an air tight container. You can freeze before 
putting the toppings on. 
 
***************************************************************** 
 
Quick Pour Chocolate Fondant Glaze 
(M&M cookies) 
 
6 cups powdered sugar 
5oz water 
2 Tbsp corn syrup 
9 Tbsp baking Cocoa 
3 Tbsp Vegetable Oil 
1 tsp Almond Extract 
 
Mix powdered sugar and water together add corn syrup, baking cocoa, and 
vegetable oil mix well. 
 
Add Almond Extract until smooth. 
 
Place bowl in mircowave for 1 min 35 sec. DON”T OVERHEAT, you don’t want it to 
be like a liquid 
 
Place in ziplock bag and cut corner off to place on cookies