Recipes - Post Your Recipes Here

[CompKillaz]

Anglefood Strawberry Delight

Description
Strawberry filling between layers of cake.

Ingredients
Anglefood cake cut into 3 layers
1 8oz. container coolwhip
1 pkg. cream cheese
1 cup powdered sugar
1 quart strawberries
1/4 cup chopped pecans

Directions
Mix cool whip,cream cheese, and powdered sugar together until well blended. Fold in strawberries. Divide mixture into thirds. Top each layer with mixture. Sprinkle top layer with nuts. Keep in fridge. 1/2 hour prep time. Yeild: 10 servings

Prep Time: 30 Min
Servings: 10

[CompKillaz]

Terri's Ribs and Barbecue Sauce

Description
Tasty barbecue sauce to use when grilling.

Ingredients
12 oz. size McCormick Cocktail Sauce
5 cups Ketchup
3 tablespoons Durkee Kansas City Style Steak Seasoning
1/2 teaspoon garlic powder
2 lbs. dark brown sugar
4 lbs. pork baby back ribs

Directions
Mix first five ingredients in a medium sized sauce pan. Bring to boil, lower heat and simmer for 5 minutes. It only takes a few minutes to make the sauce. I especially like to use this on ribs. Put ribs in a dutch oven and brush with liberal amount of warm barbecue sauce. Add just enough water to cover. Place over medium heat and bring to a boil. Turn heat down and simmer for 45 minutes. Remove ribs, discard liquid, grill ribs, brushing liberally with barbecue sauce approximately 10 minutes on each side. Store remaining sauce in refrigerator for up to two weeks.

Prep Time: 15 Min
Cook Time: 1 Hr 15 Min
Total Time: 1 Hr 30 Min
Servings: 8

[blondeshorty85]

oo love the tinkerbell dollar bill...

[CompKillaz]

Grilled Peaches & Angel Food Cake with Red-Wine Sauce

Grilling luscious seasonal fruit is the perfect way to end an outdoor celebration. Here, peaches soften and caramelize over a moderate fire before melding with a fruity red-wine sauce and toasted slices of (store-bought) angel food cake.

Servings: 6 servings
Total Time: 30 minutes
Ease of Preparation: Easy
Health: Low Calorie, Low Sat Fat, Low Cholesterol, Low Sodium, Heart Healthy, Healthy Weight


Ingredients:

Grilled Peaches & Angel Food Cake with Red-Wine Sauce
1 cup fruity red wine , such as Merlot or Shiraz
1 cup orange juice
2 tablespoons Triple Sec or other orange-flavored liqueur
2 tablespoons brandy
1-2 tablespoons sugar
2 teaspoons lemon juice
6 ripe but firm medium peaches , peeled and halved
6 slices angel food cake (1 inch thick)


Steps:


1: Combine wine and orange juice in a small heavy saucepan. Bring to a boil over high heat and cook until reduced to 1/2 cup, 15 to 20 minutes.

2: Reduce heat to medium-low, stir in Triple Sec (or other orange liqueur), brandy and 1 tablespoon sugar. Simmer until the sugar dissolves and flavors combine, about 5 minutes. Remove from the heat and stir in lemon juice. Taste and stir in remaining sugar if needed for a pleasantly sweet but not cloying sauce.

3: Preheat grill to medium. Oil the grill rack (see Tip, below).

4: Brush peaches lightly with 2 tablespoons of the wine sauce, reserving the rest. Transfer the peaches and cake slices to the grill. Grill the cake over indirect heat or the coolest part of the grill until lightly toasted, about 1 minute per side. Grill the peaches over direct heat until softened and browned in spots, 3 to 5 minutes per side. In the last minute of grilling, brush the peaches with 2 tablespoons more of the wine sauce.

5: Arrange 1 cake slice and 2 peach halves on each dessert plate and drizzle with the remaining sauce. Serve hot or at room temperature.



Nutrition: (Per serving)

Calories - 199
Carbohydrates - 36
Fat - 0
Saturated Fat - 0
Monounsaturated Fat - 0
Protein - 3
Cholesterol - 0
Dietary Fiber - 2
Potassium - 322
Sodium - 106
Nutrition Bonus - Vitamin C (45 daily value).

Prepare sauce (Steps 1-2), cover and refrigerate for up to 1 day. Bring to room temperature before using.

To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don’t use cooking spray on a hot grill.)

[CompKillaz]

Chocolate Bark with Pistachios & Dried Cherries

With the news that dark chocolate contains some healthful properties, there is a better excuse than ever to indulge during the holiday season. Specks of green pistachios and red dried cherries in this chocolate confection make for a festive holiday gift.

Makes about 4 dozen pieces

ACTIVE TIME: 40 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Moderate

3/4 cup roasted, shelled pistachios (3 ounces), coarsely chopped
3/4 cup dried cherries or dried cranberries
1 teaspoon freshly grated orange zest
24 ounces bittersweet chocolate, finely chopped, divided

1. Line the bottom and sides of a jelly-roll pan or baking sheet with foil. (Take care to avoid wrinkles.) Toss pistachios with cherries (or cranberries) in a medium bowl. Divide the mixture in half; stir orange zest into 1 portion.
2. Melt 18 ounces chocolate in a double boiler over hot water. (Alternatively, microwave on low in 30-second bursts.) Stir often with a rubber spatula so it melts evenly.
3. Remove the top pan and wipe dry (or remove the bowl from the microwave). Stir in the remaining 6 ounces chocolate, in 2 additions, until thoroughly melted and smooth.
4. Add the pistachio mixture containing the orange zest to the chocolate; stir to mix well. Working quickly, scrape the chocolate onto the prepared pan, spreading it to an even 1/4-inch thickness with a rubber spatula. Sprinkle the remaining pistachio mixture on top; gently press it into the chocolate with your fingertips. Refrigerate, uncovered, just until set, about 20 minutes.
5. Invert the pan onto a large cutting board. Remove the pan and peel off the foil. Using the tip of a sharp knife, score the chocolate lengthwise with 6 parallel lines. Break bark along the score lines. Break the strips of bark into 2- to 3-inch chunks.

NUTRITION INFORMATION: Per piece: 79 calories; 5 g fat (2 g sat, 0 g mono); 0 mg cholesterol; 11 g carbohydrate; 1 g protein; 2 g fiber; 0 mg sodium.

MAKE AHEAD TIP: Store in an airtight container in the refrigerator for up to 2 weeks

[CompKillaz]

Grilled Corn With Herb Butter

Ingredients
To grill sweet corn, lightly brush husked ears with butter or oil, such as olive oil. Grill, turning once or twice, until hot and some kernels turn golden, about 7 minutes.

Herb Butter

Ingredients

1/2 C. unsalted butter, at room temperature
1 Tbs. freshly grated Parmesan cheese
1 clove garlic, minced
2 tsp. minced fresh flat-leaf parsley
2 tsp. snipped fresh chives
2 tsp. snipped fresh dill or 1/4 tsp. dried dill
Dash of ground white pepper

Directions
Beat the butter in a small bowl with an electric beater until it is light and fluffy. Use a rubber spatula to fold in the remaining ingredients.

Makes 1/2 cup

[eroticdreamercz69]

Bacon Jalapeno Wraps


INGREDIENTS

    * 6 fresh jalapeno peppers, halved lengthwise and seeded
    * 1 (8 ounce) package cream cheese
    * 12 slices bacon

DIRECTIONS

   1. Preheat an outdoor grill for high heat.
   2. Spread cream cheese to fill jalapeno halves.
   3. Wrap with bacon.
   4. Secure with a toothpick.
   5. Place on the grill, and cook until bacon is crispy.

[rustantl]

We make these all te time they are sooooooooooooooo good.

[CompKillaz]

Grilled Pork Loin Roast with Garlic-Honey Mustard Aioli


Serves 6 - 8 (double or triple for a party)

One pork loin roast (Approx 8" long and 4" in diameter)
Olive oil spray
Italian herb mix, 1 - 2 tsp.
1 cup of mayonnaise
1 Tbl of minced garlic (jar garlic is fine)
3 Tbl of honey-mustard (Or any other mustard you prefer; even horseradish mustard)
Parker House rolls (optional-- if you want to make little sandwiches)

In a 9 by 13 pan set your roast. Spray the whole roast liberally with olive oil spray. Sprinkle the Italian herbs over the top of the roast (the fatty side up). Let sit in a cold refrigerator for up to 4 hours. Then prepare to grill. Heat grill on high to 500 degrees. Oil the grill and put the roast on the grill grate fatty side down. Sear the roast at 500 degrees for 5 minutes. You'll have beautiful grill marks and a good crust on the top.

Turn the roast over. Turn the grill down to 325 degrees and grill until the loin roast reaches 155 degrees. Use a meat thermometer to check. This may take 20 - 30 minutes depending on how your grill behaves. Try not to open the grill too often so you don't let the heat out.

Let the roast sit for at least 10 minutes before cutting. One nice thing about this roast is you can stop here, wrap the roast in foil and put it in your refrigerator until the next day. This is a great way to prepare for a party in advance. The roast can be served hot, cold or room temperature. For the party, I took the roast out of the refrigerator and sliced it very thinly. Then I put it back in a 9 X 13 pan and heated it at 300 degrees. While the roast was heating I poured a cup of white wine over the top to give it more moisture. You can use wine, water or even orange juice. Choice is yours.

When the roast was warm I served it with the rolls and the aioli. People could make little sandwiches using the aioli as a spread or just have pork and use the aioli as a dip.

To make the aioli. Mix the mayo, the garlic and the mustard in a nice serving bowl. That's it! You can also make this a day ahead and just pull it out of the refrigerator a bit ahead of serving it so it's not completely refrigerator cold. This will even make a fun dinner in front of the fireplace in the winter so don't hold back. Enjoy!

[Kohler]

I for one am digging this topic. These recipes are super easy, unlike most that I find online where you spend more time hunting down the ingredients than you do actually cooking it.

[eroticdreamercz69]

) Me too- I need to quit being lazy and post more-with 5 kids I have a lot of fast ones, and being a chef, a lot of realllllyyy good ones but more to- tomorrow, just for Kohler lol 

[criesenbeck]

Bacon Jalapeno Wraps


INGREDIENTS

    * 6 fresh jalapeno peppers, halved lengthwise and seeded
    * 1 (8 ounce) package cream cheese
    * 12 slices bacon

DIRECTIONS

   1. Preheat an outdoor grill for high heat.
   2. Spread cream cheese to fill jalapeno halves.
   3. Wrap with bacon.
   4. Secure with a toothpick.
   5. Place on the grill, and cook until bacon is crispy.

     I'ma have to try this one like tomorrow!! Oh wow sounds Delish!!

[eroticdreamercz69]

  Gotta love the spicy ones :0 and with meat too    LOL

[eroticdreamercz69]

Sweet Summer Fruit Bruschetta
Servings: 8

INGREDIENTS

    * 24 1/4-inch baguette slices
    * 1/4 cup butter, softened
    * 6 tablespoons brown sugar, divided
    * 1/4 teaspoon ground cinnamon
    * 1/2 cup chopped peaches and/or nectarines
    * 1/2 cup chopped plums
    * 2 tablespoons fresh lime juice
    * 2 tablespoons chopped glazed walnuts

DIRECTIONS

   1. Lay the baguette slices in a single layer on a large baking sheet.
   2. Stir together the butter, 4 tablespoons brown sugar and cinnamon and spread on one side of each baguette slice.
   3. Broil for 1 to 2 minutes or until bubbly and bread is lightly browned on the edges.
   4. Stir together the remaining brown sugar, fruit and lime juice in a small bowl.
   5. Spoon equal amounts over the bread slices and sprinkle with walnuts.

[eroticdreamercz69]

Caribbean Chicken Salad

Work that skillet with the chicken and seasonings, and you’ll cruise upon Island flavors to brag about without leaving home!

Prep Time:15 min
Start to Finish:25 min
Makes:8 servings
   

2   pounds boneless skinless chicken breast halves, cut into 1/2-inch strips
1/4   cup blackened seasoning blend
2   tablespoons vegetable oil
8   cups bite-size pieces mixed salad greens
3   cups peeled and diced fresh peaches
1   cup sliced red onion
1   medium red bell pepper, chopped
1 1/3   cups fruit-flavored vinaigrette

1.   Place chicken in heavy-duty resealable plastic food-storage bag. Sprinkle seasoning blend over chicken; seal bag and shake until chicken is evenly coated.
2.   Heat oil in large skillet over medium-high heat. Cook chicken in oil 10 to 12 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; drain on paper towels.
3.   Toss salad greens, peaches, onion and bell pepper in large bowl; divide evenly among 8 plates. Top with chicken. Drizzle with vinaigrette.