BBQ Pizza

Did you know you can grill pizza? Get the BBQ nice and hot then turn it to low when you put the pizza on. Roll out your dough to 1/4 in thick and place it on the grill. Let it cook for a few min then flip the dough and put your sauce and toppings on the crust, close the lid on the bbq and let it cook for about 7-8 min.

Gayle's Glorious Chicken Pasta Salad

18 oz penne pasta
3 cups shredded chicken
1 cup feta cheese, crumbled
1 cup diced cucumber
1 cup shredded carrots
1 cup quartered cherry tomatoes (use grape and save the cutting)
1/2 cup chopped green onion
few handfuls baby spinach leaves

Dressing:

1/2 cup cider vinegar
1/2 cup sugar
1 garlic clove, minced
1 green onion
1/2 tsp salt
1 cup oil
3 T poppy seeds

Blend dressing in blender (add oil slowly) Then add 3 T poppy seeds. Toss salad with dressing. Salad can be made ahead, but add spinach leaves no more than a few hours before serving. It's yummy.

Great Pie!

I love this pie. It's great because if you use frozen blue berries and refrigerated pie crusts you can have all the ingredients for a great Sunday desert in your freezer.

Fruit Pie with Crumb Topping

(From MarthaStewart.com)

Ingredients

            5 cups blueberries

            3/4 to 1 cup granulated sugar

            3 tablespoons all-purpose flour

            1 tablespoon lemon juice

            1/8 teaspoon salt

            1/2 Crumb Topping

Directions

.                 Preheat oven to 400 degrees. Combine 5 cups blueberries or other fruit with 3/4 to 1 cup granulated sugar, 3 tablespoons flour, 1 tablespoon lemon juice, and 1/8 teaspoon salt. Pour into pie shell; sprinkle with 1/2 recipe Crumb Topping.

.                 Place on foil-lined baking sheet in lower third of oven; reduce heat to 350 degrees. Bake until fruit bubbles and crust browns, 1 1/2 hours. If topping begins to brown too quickly, tent with foil. Let cool 6 hours.

Ingredients

            1 1/2 cups all-purpose flour

            3/4 cup light-brown sugar

            1/3 cup granulated sugar

            1/4 teaspoon salt

            1/4 teaspoon cinnamon

            1 1/2 sticks chilled unsalted butter, cut into pieces

Directions

.                 In a bowl, mix 1 1/2 cups flour, 3/4 cup light-brown sugar, 1/3 cup granulated sugar, and 1/4 teaspoon each salt and cinnamon.

.                 Cut 1 1/2 sticks chilled unsalted butter into pieces. With your hands, work in butter pieces, until large clumps form. Divide mixture in half; freeze in plastic storage bags.

That So Good Salad from Brigitte W.

That so good salad

Salad dressing is half and half Italian seasonings and Girard’s Caesar

1 whole envelope Good Seasons Italian dressing Mix or similar brand

¼ cup Rice Wine vinegar

3 tablespoons water

½ cup oil (I use olive oil)

This makes about a cup of dressing. To that I add a cup of Girard’s Caesar. I use the light version and find it tastes about the same as the regular.

Salad

Romaine- chopped

Granny Smith- cubed (you can also use blueberries)

Bell pepper- cubed (I like orange and yellow)

Grated Parmesan cheese

Coconut- toasted

Sliced almonds toasted (add a bag of almonds and 1/3 cup of sugar to a pan, stir until golden brown, they can burn quickly)

The cheapest almonds are at Trader Joes.

Katherine Leonard's Southern BBQ

Southern Barbeque

4 lbs. Boston butt roast, fleshed (fat cut off). This is also called a pork shoulder *

Five cloves garlic

2 med. Onions

Sauce:

¼ cup oil

1 cup vinegar (I use white or apple cider)

¼ cup water

½ tsp. dry mustard

¼ cup minced onion (fresh is best. I cut the onion small and then use a chopper to get very minced)

3 Tablespoons Worcestershire sauce

2/3 cup ketchup

1 Tablespoon lemon juice

½ cup sugar

4 cloves minced garlic

3 Tablespoons Tabasco sauce.

After fleshing the roast, place in a crock-pot with sliced onion, garlic and some salt and pepper. You can rub the garlic into the meat first and brown it on the stove in a pan, but I never do because it is too much work.

Combine ingredients for sauce, pour ¼ over the meat in the crock-pot. Cook meat on low for eight hours. Take meat out of crock-pot and let cool. Meat will be falling apart. When cool shred and remove remaining fat. It’s a bit tedious. Pour remaining sauce over meat and warm in a pan or clean crock-pot. Serve on buns with coleslaw ** and Tabasco.

*I have not tried it, but the next time I make this I think I will use a pork tenderloin. There is no fat to deal with. It may not cook as tender or shred as well, but I think I will try it. It may be a lot easier.

** For the coleslaw, I use a couple of bags of shredded cabbage from the store. I add a little bit if mayo, apple cider vinegar and a tiny bit of Dijon mustard and sugar. I try to leave it with a bit of crunch. I’m guessing about a ½ cup mayo, 1/3 cup vinegar and a Tablespoon of mustard and sugar.

I also like to double the sauce using two mason jars (it won’t double into one). The extra sauce gives it a little more zing.

Kristyn's Raspberry Punch

Kristyn's Raspberry Punch

one liter of sprite
one can of frozen raspberry lemonade
half a bag of frozen raspberries
and a couple of mint leaves
We also added a couple cups of water so it wasn't so strong. 

BreAnne's Pasta Salad

My husband called this the best pasta salad ever. It makes a ton and is great for a crowd.


12 oz bowtie pasta
12 oz tri color pasta
4 cups cooked chicken
1 can pineapple tidbits
2 cans mandarin oranges
2 cups chopped celery
3 green onions chopped
9.5 oz cashews (lightly salted)
6 oz. craisins
red apples
2 cups red grapes
16 oz kraft coleslaw dressing
1 cups real mayo
1 tsp salt
1/4 tsp pepper

Mix everything together and refrigerate. Best to add fruit and nuts right before serving so they are still fresh.

SIMPLE SALSA

This is such an easy recipe to make and has an authentic Mexican fresh flavor.

1 can of diced tomatoes

1/3 of a green pepper

3 green onions (white & green parts)

1 handful of cilantro

1 tsp. salt

1/4 tsp. pepper

2 tsp. crushed red pepper (for heat)

half of a lime; juiced

Add all ingredients into a food processor and pulse until desired consistency. Or add all into a blender and use "chop" setting. Keep refrigerated until ready to serve. Serve with your favorite tortilla chips. Enjoy! :)