• 1cup sifted powdered sugar
  • 12cup creamy peanut butter
  • 3tablespoons butter or 3 tablespoons margarine, softened
  • 1lb dipping chocolate or 1 lb confectioner's coating

    1. Stir together powdered sugar, peanut butter and butter until well mixed.
    2. Shape peanut butter mixture into 1 inch balls, placing them on a baking sheet covered with waxed paper.
    3. Let balls stand for 20 minutes until dry.
    4. Melt the dipping chocolate or confectioners' coating.
    5. Drop balls one at a time in melted chocolate.
    6. Using a fork, remove from the chocolate, letting excess chocolate drip off.
    7. Place back on the waxed paper.
    8. Let stand until dry.
    9. Store tightly covered in a cool dry place.

Grilled Garlic Corn Serves 6 – 8 Ingredients 6 -8 ears sweet corn with husks, silk removed 
3 T olive oil 1/2 cup melted butter 2 Tablespoons minced garlic 1/2 teaspoon each, basil, rosemary, sage, thyme 1/2 cup grated Parmesan cheese Salt and pepper to taste Directions 1. Soak corn in cold water for 1 to 2 hours. 2. Mix together olive oil and melted butter in a bowl. Add garlic, rosemary, sage, basil, thyme, salt and pepper to taste. 3. Drain corn and pull back the husks. Pat dry with a paper towel. 4. Spread butter mixture evenly over each ear of corn, pull the corn husks back to close and twist at the ends. 5. Place two ears of corn on a square of aluminum foil. Tightly wrap corn and puncture to allow excess steam to escape while grilling. 6. Preheat an outdoor grill for medium heat. 7. Grill the corn packets for 12–15 min
utes. Remove foil and continue grilling for 10–12 minutes or until tender, turning frequently. Remove from the grill, and pull back the corn husks.


Pasta, Peas, and Mushroom Chicken by Beth (Redmond, Oregon) Pasta, Peas & Mushroom Chicken Makes 4-6 servings Ingredients 12 oz. pasta 2 c. cooked diced or shredded chicken ½ c. mushrooms 1 c. peas (frozen) 1 ½ c. grated cheese 1/2 med onion diced Salt, pepper, garlic power to taste Sauce 
1. Bring a pot of water to a boil. Cook pasta per package Instruction. 
2. Cook chicken, BBQ, grill, etc. Dice or shred chicken with a fork
 3. In a large sauté pan over med heat add olive oil, onions and mushrooms. Sauté until lightly browned and the juices have evaporated from the mushrooms. Add peas and continue cooking 
2-3 minutes. Simmer, add chicken and sauce. Place cooked, drained
 pasta on a large platter or bowl. Add mushroom chicken mixture over pasta and garnish with cheese. Season to taste. Enjoy! 
*Sauce Ingredients 
1 8 oz. package cream cheese 1/2 cup butter 1 1/2 teaspoons garlic powder 2 1/4 cups milk 6 oz. grated Parmesan cheese Salt and pepper to taste. 


Grilled Veggie Sandwich by Ruth (Pensacola, Florida) Grilled Veggie Sandwich Serves 4 
Ingredients 1/4 cup butter or margarine, softened
 1/4 cup mayonnaise 
3-4 garlic cloves, chopped 
3 Tablespoons olive oil 
1 tablespoon lemon juice 
4-6 mushrooms 1 each sliced horizontally in four strips
 green and red bell peppers, 
small zucchini,
 yellow squash and red onion 2 (4-x6-inch)
 focaccia bread slices, or a thick crusted bread or bread rolls split horizontally 
1/2 cup crumbled feta cheese 
Salt and pepper taste 
1. Preheat the grill for high heat. 
2. Mix the top five ingredients in a bowl. Set aside in a cool place. 3. Brush all vegetables with olive oil on each side. Also brush the grill grate with oil. 
4. Place bell peppers and zucchini closest to the middle of the grill. Set onion, mushrooms and squash pieces around them. 
5. Cook for about 2-3 minutes. 
Turn vegetables, and cook for another 2-3 minutes. The slices of peppers will take a bit longer. Remove from grill. 

                                CAJUN GRILLED CORN

Cajun Grilled Corn by Maria (Santa Fe, New Mexico) Cajun Grilled Corn Serves 6 
 6 ears corn, husked and cleaned 
1/2 cup butter, softened 
2 Tablespoon olive oil 
2 Tablespoons Cajun seasoning 
1 teaspoon salt 
 1. Peel back husks from the corn, remove strings and leave a few layers of husks on the corn. 
2. Mix softened butter or margarine, add olive oil, salt and Cajun seasoning. 
3. Spread mixture over each ear of corn. 
4. Fold corn husks back over the corn. Wrap in foil. Place on grill for 18-20 minutes, turning occasionally. 
5. Unwrap foil from corn and place back on BBQ 5-7 minutes, continue turning the corn. Remove from grill. Peel back the corn husks and enjoy. 


Grilled Cabbage by Anonymous (Pikeville, NC) Grilled Cabbage 
Serves ? Ingredients 1 or 2 heads of cabbage, cut into quarters. Bacon... 2 slices per quarter piece of cabbage salt & pepper to taste aluminum foil Directions 1. Lay 2 bacon slices over each cabbage quarter and sprinkle salt & pepper on each. 2. Wrap each quarter in foil and place on grill. Cook until tender. Takes about 30 - 45 minutes. 


BBQ Style Turkey Burger by Amy (San Jose, California) BBQ Style Turkey Burger Makes 6 servings. 
Ingredients: 1 1/2 pound ground turkey 
1/2 cup dry bread crumbs 
2 Tablespoons tomato ketchup 
1 Tablespoon BBQ sauce 
1 large egg 
1/3 cup finely chopped onion 
1 teaspoon Worcestershire sauce 
1/2 teaspoons garlic power salt and pepper to taste
 Directions: 1. Preheat barbecue grill. 
2. In a large bowl combine all ingredients. Shape into 6 equal size patties, about 3/4 - inch thick.
 3. Grill the patties over medium heat, 4-inches from the heat, turning once, about 5-7 minutes on each side, or until done. Remove from heat. 
4. Serve on hamburger buns with favorite condiments. 


Grilled Pork Beer Burgers by Linda (Austin, Texas) 
Grilled Pork Beer Burgers Serves 5 
Ingredients: 1 1/2 pounds lean ground pork 
5 slices Swiss cheese 
1/3 cup dry bread crumbs 
2 tablespoons beer 
1 tablespoon BBQ sauce 
1 teaspoon Worcestershire sauce
 2 drops hot sauce 
1/2 teaspoon garlic power 
1/2 teaspoon salt 
1/4 teaspoon pepper 
Foil Pouch: 2 large sweet onion, peeled and thinly sliced 
3 Tablespoons butter 
2 Tablespoon olive oil Salt and pepper to taste
 Directions: 1. Prepare BBQ grill, medium heat. 
2. Place onions on a square piece of foil. Add butter, olive oil and salt and pepper to taste. Fold the foil closed and turn up the ends of the foil, so ingredients won?t spill out. Set aside. 
3. In large bowl mix together all ingredients, except cheese. Shape the mixture into 5 patties, each about 3/4-inch thick. 
4. Place the foil pouch of onions over prepared grill, 4" from the heat. Indirect heat. Continue cooking onion pouch, rotating the pouch not to burn, 12-18 minutes, serve and enjoy.


Grilled Chicken Breast by Jean (Carlsbad, Ca) Grilled Chicken Breast Servings: 6
 Ingredients: 6 - 8 boneless skinless chicken breast halves
 2 tablespoons olive oil 1 teaspoon each:
 steak seasoning. 
garlic and onion powder 
salt and pepper to taste 
Directions: 1.Preheat the grill to medium-high heat. Season both sides of chicken breast halves with olive oil and seasonings.
 2.Oil the grill grate where you are going to place the chicken, so not to stick. 
3.Grill chicken 6 to 8 minutes per side, or until chicken juices run clear. Remove from heat. Serve with your favorite side dish. 


Shrimp and Fruit Kabobs by Frank (Carson City, Nevada) Shrimp and Fruit Kabobs Serves 4-6.
 Ingredients: 16-20 extra large shrimp, shelled and deveined.
 1 red and green bell pepper, cut into 8-12 pieces.
 1 large onion, cut into 8 pieces.
 12 each: large seedless grape, 
pineapple chunks,
 2-3 medium ripe firm bananas, peeled and cut into 1 inch pieces.
 6 wooden kabob sticks.
 2-3 tablespoons olive oil.
 Salt and pepper to taste.
 Directions: 1. Presoak wooden kabob sticks in water for about 20 minutes. 
2. Oil grill grate, so kabobs won’t stick. 
3. Preheat grill to med-high. 
4. Thread prepared fruit pieces, peppers and onions on the wooden stick in the center of each, alternating with the shrimp, so you have three each per kabob. Oil kabobs lightly.
 5. Place on grill. Cook 4 to 5 minutes per side, until shrimp are opaque. Remove. 
6. Serve on a large plate. Enjoy with your favorite side dish. 

Grilled Asparagus

Grilled Asparagus by Nancy (Boise, Idaho) Grilled Asparagus Servings: 6 
Prep Time: 12 minutes Cook Time: 4-6 minutes Fresh asparagus with a little EVOO (extra virgin olive oil) seasonings and a dash 
of salt and pepper lightly grill, mmmm… Great with any dish. INGREDIENTS: 1 1/2 pounds fresh asparagus spears, trimmed 
3 tablespoon extra virgin olive oil 
1/2 teaspoon garlic power 
1/2 teaspoon onion power salt and pepper to taste.
 DIRECTIONS 1. Preheat grill for high heat. 
2. Snap the asparagus. Bottom portions of large asparagus spears can be woody, making them chewy. The asparagus need to be peeled or snapped off at the ends. To snap the asparagus ends, grab each end of the stalk and bend until its snaps. The asparagus stalk will break off naturally. 
3. Lightly coat the grill with oil so the asparagus spears won’t stick. 4. Lightly coat all the asparagus spears with EVOO. Add seasonings, and little salt and pepper to taste. 
5. Grill over high heat for 2 to 3 minutes. Serve and enjoy.

Hawaiian Chicken Packets

Hawaiian Chicken Packets by Carl (Denver, Colorado) Hawaiian Chicken Packets Serves 6 Foil packets are a great way of cooking. Very easy and all the favors are simmered together. Best of all there?s no pans to clean up. 
Ingredients: 6-8 chicken breasts, boneless, skinless
 1 8oz can pineapple chunks
 1 green bell pepper, sliced 
1 red bell pepper, sliced 
1 medium onion, sliced 
½ cup ketchup 
½ cup maple syrup 
¼ teaspoon mustard 
Dry Ingredients:½ teaspoon garlic power 
¼ teaspoon cinnamon 
salt and pepper to taste.
1. Preheat grill to medium high. 
2. Make 6 to 8 squares of heavy aluminum foil sheets. If you don't have heavy aluminum foil, just double the regular sheets of foil for thickness. 
3. On each sheet of foil place one each of chicken breasts, mix all ingredients including pineapple juice from can, and place equal amounts on each chicken breast. 
4. Fold the foil at the top loosely, and fold in each end, to make a pouch. 
5. Oil the grill lightly, 
6. Place the packets on the grill, and cook for about 20 minutes, or until chicken is no longer pink and juices run clear. I like to take one packet off the grill and check it before removing them all.
Serve and enjoy.


Grilled Pork Chops and Apple Rings by Kathy (Orlando, Florida) Grilled Pork Chops and Apple Rings Serves 6.
 Ingredients: 6 boneless pork loin chops 1-1 1/2 inches thick 
1 cup barbeque sauce 
2 apples, cored 
10 oz. applesauce 
1 tablespoon maple syrup 
1 tablespoon olive oil 
1 tablespoon butter 
4 tablespoons brown sugar 
1/2 teaspoon cinnamon 
salt and pepper to taste.
 Directions: 1. Preheat grill medium high. 
2. Mix applesauce, sugar, syrup, barbeque sauce and cinnamon in a bowl. Place half the sauce in a second bowl for dipping later. Set aside. 
3. Slice cored apples into 1/2 inch thick rings for grilling.
 4. Lightly oil the grill and place pork on medium high grill for 7-9 minutes per side. Brush sauce mixture on pork during the last 5-6 minutes. 
5. While grilling pork chops, place apple rings on the grill for 5-6 minutes per side. Coat each side of apple rings with butter. 
6. Remove pork chops from grill and place on a plate. Top with grilled apple rings. Serve and enjoy

Finger Licking BBQ Chicken by Miss Mary (Columbus, Ohio) Finger Licking BBQ Chicken Serves 4-6.
 Ingredients: 2 1/2 pounds fresh chicken pieces.
 8 oz. barbeque sauce. 
1/3 cup maple syrup.
 2 tablespoons ketchup.
 2 tablespoons olive oil.
 2 tablespoons zesty Italian dressing.
 1 teaspoon Worcestershire sauce.
 ½ teaspoon Dijon mustard.
 ½ medium onion, diced small.
 2 garlic cloves, minced.
 Salt and pepper to taste.
 Oil for grill.
 Directions: 1. Preheat grill medium heat.
 2. Rinse chicken in water, pat dry with a paper towel, salt and pepper, and set aside in a cool place. 
3. Mix all ingredients in a bowl, reserve some olive oil. 
4. Lightly oil grill and brush chicken pieces with olive oil. Grill chicken 7-10 per side. Place chicken skin-side down on the grill. Turn chicken after 4 minutes 45 degrees for grill marks and brush with olive oil. When time, flip chicken pieces and repeat. Continue grilling until done. 
5. During the last 5-6 minutes of grilling brush chicken with BBQ mixture. Serve and enjoy.

Bacon Wrapped Bananas

 1/4 cup soy sauce 1 tablespoon honey 4 ripe bananas, each cut into
 5 chunks 10 slices bacon, halved crosswise 20 toothpicks.
Whisk soy sauce and honey together in a large bowl; add bananas and stir to coat bananas in marinade. Refrigerate for 30 minutes. Remove banana chunks and reserve marinade.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Wrap bananas with bacon and secure by threading a toothpick through the bacon. Dip wrapped bananas in reserved marinade and arrange on a baking sheet.
Broil in the preheated oven until bacon is browned and crispy, 8 to 10 minutes.
Serve and enjoy.


3 honeycrisp apples, cut into 3/4 inch circle slices
3 tablespoons of melted butter
3 teaspoons of cinnamon
2 tablespoons of honey

Brush your apple slices with the melted butter. On both sides.
Grill your apples indirectly for about 6 minutes on each side, or until grill marks magically appear.
As soon as you pull them off the grill, sprinkle the top of the apples with cinnamon, and drizzle honey over all of them. I SAY use 2 tablespoon, but the honey police will NOT arrest you if you decide to use more. Just saying.


  • 10 medium red and yellow onions (4 lb)
  • 1 lb sliced bacon, cut crosswise into 1-inch-wide pieces
  • 3 celery ribs, cut crosswise into 1/2-inch-thick slices
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 garlic cloves, minced
  • 15 oz baby spinach, trimmed and coarsely chopped (14 cups)
  • 1 (9-inch) round loaf country-style bread (1 1/4 lb), cut into 1/2-inch cubes (10 cups), lightly toasted
  • 2 cups salted roasted cashews (10 oz), coarsely chopped
  • 1 stick (1/2 cup) unsalted butter, melted
  • 1 1/4 cups turkey giblet stock

    Make onion shells:
    Cut a 1/2-inch-thick slice from tops of onions, discarding tops, and trim just enough from bottoms for onions to stand upright. Scoop out all but outer 2 or 3 layers from each using a small ice cream scoop or spoon (don't worry if you make a hole in the bottom), reserving scooped-out onion and onion shells separately.
    Make stuffing:
    Coarsely chop enough scooped-out onion to measure 3 cups.
    Cook bacon in 2 batches in a 12-inch heavy skillet over moderate heat, stirring, until crisp, about 10 minutes, then transfer with a slotted spoon to paper towels to drain, reserving about 1/3 cup fat in skillet.
    Add chopped onion, celery, salt, and pepper to skillet and sauté over moderately high heat, stirring, until vegetables are softened, about 5 minutes. Add garlic and sauté, stirring, 1 minute. Transfer mixture to a large bowl and stir in spinach, bread, cashews, butter, 1 cup stock, and bacon, then cool completely.
    Roast onions:
    Preheat oven to 425°F.
    Arrange onion shells, open sides up, in a 13- by 9- by 2-inch baking pan, then add 1/2cup water and cover pan tightly with foil. Roast onions in middle of oven until tender but not falling apart, 25 to 30 minutes.
    Stuff and bake onions:
    Reduce oven temperature to 350°F.
    Transfer shells to a work surface and pour off water in pan. Fill shells with stuffing, mounding it, and return to pan. Reserve 5 to 7 cups stuffing for turkey cavity, then put remaining stuffing in a buttered shallow 3 1/2-quart baking dish and drizzle with remaining 1/4 cup stock. Bake stuffed onions and stuffing in dish in middle of oven, uncovered, until heated through, about 25 minutes.

                            GRILLED STAWBERRY PIZZA 

    Grilled Strawberry Pizza by Jamie (New York) Grilled Strawberry Pizza Submitted by: Jamie - New York Serves 5-6 Ingredients: 1 (12-inch) packaged pizza crust, or pizza dough prepare as directed 1 cup strawberry preserves 2 medium ripe bananas, 1/2 inch slices 4-6 ounces semisweet chocolate chips 1/2 cup mini marshmellows 1 tablespoon olive oil cooking spray Directions: 1. Preheat grill to medium. 2. Lightly coat grill grate with oil. 3. Brush olive oil on both sides of pizza. 4. Place pizza on grill 1-2 minutes. Grill only one side of the pizza. Remove. 5. Turn pizza over, so cooked side is up. Spread strawberry preserves on cooked side of pizza, and sprinkle other ingredients equally on top of strawberry preserves. 6. Return the pizza to the grill for 1-2 minutes until pizza is crisp. Remove. 7. Let pizza cool to the touch and cut into wedges. Enjoy. 

    Grilled Potatoes, Onions & Peppers (foil pouch)


    1-1/2 pound new potatoes, halved

    4 garlic cloves, skin on

    1 tablespoon extra-virgin olive oil

    1/2 medium onion, chopped

    1/2 green pepper, chopped

    1/2 red pepper, chopped

    Coarse salt and ground pepper

    1 tsp Worcestershire Sauce


    Place potatoes, onions, garlic and peppers in a large zip-top bag. Drizzle with oil and Worcestershire; season with salt and pepper. Seal and shake to coat.

    Prepare double layer aluminum foil packet. Pour in contents of zip-top bag. Crimp edges to form a packet. 

    Grill directly over heat source, rotating packet often, until potatoes are tender, 20 to 25 minutes. (To keep warm, move packet to cooler side of grill.)

    To serve, transfer to a serving bowl. 


    1 1/4 cups vegetable oil 
    2 cups white sugar 
    2 teaspoons vanilla extract 
    2 cups all-purpose flour 
    2 teaspoons baking soda 
    2 teaspoons baking powder 
    1/2 teaspoon salt
    2 teaspoons ground cinnamon 
    3 cups grated carrots 
    1 cup chopped pecans 
    1/2 cup butter, softened 
    8 ounces cream cheese, softened 
    4 cups confectioners' sugar 
    1 teaspoon vanilla extract 
    1 cup chopped pecans.

    1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
    2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
    3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
    4.To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

    Easy Cheese and Chicken Enchiladas

    1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup
    1/2 cup (125 mL) light sour cream
    1 cup (250 mL) Pace® Picante Sauce
    2 tsp (10 mL) chili powder
    2 cups (500 mL) chopped cooked chicken
    1/2 cup (15 mL) shredded Monterey Jack cheese (about 2 oz)
    6 flour tortillas (6"/15 cm), warmed
    1 small tomato, chopped (about 1/2 cup)
    1 green onion, sliced (about 2 tbsp)
    1. Combine soup, sour cream, picante sauce and chili powder in medium bowl.
    2. Combine 1 cup (250 mL) picante sauce mixture, chicken and cheese in large bowl.
    3. Divide chicken mixture among tortillas. Roll up tortillas and place them seam side up in shallow 11" x 8" (28 x 20 cm) baking dish. Pour remaining picante sauce mixture over filled tortillas. Cover baking dish.
    4. Bake at 350°F (180°C) until enchiladas are hot and bubbling – about 40 minutes. Top with tomato and onion.

    Zesty Grilled Spinach Burgers


    1 pound fresh spinach
    1 1/2 pounds lean ground beef
    ½ pound pork sausage
    6-8 hamburger buns
    3/4 cup bread pieces,
    6-8 slices chipotle or jalapeño cheddar
    2 tablespoons BBQ sauce
    1 teaspoon Worcestershire sauce
    1/2 teaspoon dijon mustard
    1/3 cup milk
    ½ cup grated cheese 
    1/3 cup diced onions
    1 clove garlic, minced
    2 tablespoons olive oil
    2 tablespoons butter
    salt and pepper to taste

    1. Preheat grill medium high. 

    2. Place fresh spinach in large bowl and cover, microwave for 4-6 minutes, or just until wilted. You may also steam in saucepan. Let spinach cool, and then chop the spinach.

    3. Add milk to bread pieces, let soak until bread is absorbed. Gently squeeze milk from the bread, tossing out the milk.

    4. Combine spinach with remaining ingredients, (except cheese slices). Divide into equal pieces and shape into 6-8 burgers. 

    5. Oil the grill grate. Place burgers on the grill for 4-6 minutes per side, flipping the burger only once until done. Medium rare, 4 minutes per side.

    6. Butter the bottoms of the hamburger buns and brush with olive oil. Place on the grill 1-2 minute before the burgers are done. Grill for 1 minute or until lightly browned. Remove.

    7. Place burgers on the bun and top with a slice of cheese. Add your favorite condiments. Enjoy.

    Bacon n’ Cheese Burgers

    1 1/2 pound ground sirloin
    6 slices bacon, cooked until crisp
    6 hamburger buns
    ½ medium onion thinly diced
    ½ cup sharp cheddar cheese, shredded
    6 slices beefsteak tomatoes, ½ inch thick
    1 teaspoon Worcestershire sauce
    2 tablespoons olive oil
    2 tablespoons butter 
    Salt and pepper to taste 
    1. Preheat grill to medium-high.

    2. In a bowl place cooked bacon and tear each slice of bacon into small pieces. Add the meat, onions, cheese, Worcestershire sauce and salt and pepper. Form the beef into 6 flat round patties of equal size, ½ inch larger than the hamburger bun. Salt and pepper to taste.

    3. Lightly oil the grill and place the burgers on the grill, about 4-5 minutes on each side, flipping only once, until cooked through. Medium –rare 3-4 minutes per side.

    4. Butter the bottoms of the hamburger buns and brush lightly with olive oil, about 1 minute before the burgers are done, place buns on the grill, toast until lightly brown and remove.

    5. Place the bacon-cheese burgers on a bun, add tomatoes and condiments.

    Grilled Bratwurst in Beer

    6 Bratwurst 
    1 12 oz. dark beer, stout adds more flavor. 
    1 large onion, sliced ½ thick for grilling.
    1 each, green and red bell peppers, cleaned, seeded and sliced in half.
    6 onion rolls.
    2 tablespoons olive oil.
    ¼ cup butter.
    1 teaspoon garlic powder.
    salt and pepper to taste.
    1 medium size disposable aluminum pan 
    Foil to fit aluminum pan.
     1. Preheat grill to medium heat.
    2. Lightly oil grill, and place bratwurst on grill. Cover bratwurst and grill for 5-6 minutes, turning the bratwurst frequently. Remove. 
    3. Brush both sides of the veggies with oil and place on the grill 2-3 minutes per side. Remove. Let cool, and thinly slice peppers.
    4. Place aluminum pan on grill, using indirect heat, add the beer, bratwursts and veggies and cover with foil. Grill for 18-20 minutes. 
    5. Butter and lightly oil inside of onion rolls and place buttered side down on the grill during the last 2-3 minutes. Grill 1-2 minutes until brown. Remove.
    6. Place rolls on a serving dish, add bratwursts and top with veggies. 

    Double Chocolate Peanut Butter S’mores

    12 chocolate covered graham crackers
    6 large marshmallows 
    3 medium ripe bananas, cut in half and peeled
    2/3 cup chunky or smooth peanut butter
    1 Butterfinger candy bar, chopped finely
    ¼ cup chocolate chips
    1. Lay half of the chocolate covered graham crackers on a plate, spread each with a teaspoon peanut butter, and then sprinkle the finely chopped Butterfinger candy bar and 6-8 chocolate chips on top of the peanut butter.

    2. Now slice each half peeled banana lengthwise, ½ inch thick and place 2-3 slices of banana on the remaining 6 chocolate covered graham crackers.

    3. Place marshmallow on a skewer and heat over an open flame until the marshmallow begins to brown and melt. Remove.

    4. Quickly place warm marshmallow on the chocolate chip and peanut butter side of the graham cracker, and carefully flip the banana side of the cracker on top of the chocolate covered graham cracker, to make a sandwich. Press lightly on the chocolate covered graham cracker sandwich, to allow the melted marshmallow to form to the edges of the cracker. Let cool to touch.


    2 lbs. Large shrimp, peeled and deveined 

    6 cups vegetables, cut into pieces for kabobs: zucchini, red and green bell peppers, red onion, mushrooms, cherry tomatoes, pineapple chunks, etc.

    2 tablespoon olive oil 

    ¼ teaspoon each: favorite herbs seasonings, lemon pepper, garlic powder

    salt and pepper to taste

    1. Preheat grill to medium heat.

    2. In a bowl toss shrimp with olive oil, add vegetables and lightly toss. Add the seasonings and evenly coat.

    3. Thread alternately the vegetables and the shrimp onto metal skewers.

    4. Oil the grill and place kabobs on grill over medium heat, for 4-5 minutes per side. 

    5. Turn the kabobs frequently, so not to burn and continue grilling until the vegetables are tender and the shrimp turns pink. Remove, and serve with your favorite side dish.

    If using wooden skewers, presoak the skewers in water for 20 minutes before using on the grill.

    3 large firm bananas, peeled
    6 popsicle sticks
    6 cupcake papers, make a slit in the center of the cupcake paper for popsicle stick.

    1. Cut bananas in half crosswise, and insert popsicle stick in the center, at the wider end of the banana.

    2. Wrap each banana separately in plastic wrap and place in the freezer until completely frozen, 1-2 hours, or more if needed.

    3. When bananas are ready remove the plastic wrap from the bananas, place cupcake paper on the end of the stick and push the paper to the top of the stick.


    2 large turkey breast, sliced into 1 inch strips

    1 cup zesty Italian dressing

    2 tablespoons minced onion

    2 garlic cloves, minced 

    1 tablespoon oil for grill
    1. Place turkey strips and ingredients into a zip-lock bag, and place in refrigerator 3-5 hours. Remove turkey strips from marinade, and toss out remaining marinade and zip-lock bag. 

    2. Preheat grill to medium heat.

    3. Lightly oil grill. Place turkey strips on grill, 4 inches above the grate, for 5-7 minutes per side, until done.

    4. Place on a serving plate, and add with your favorite side dishes.

    Pork, Brats and Kraut

    6-8 pork chops
    1 lb. bratwurst
    2 16oz. cans sauerkraut
    6 potatoes, sliced thin
    1 each red and green bell pepper, sliced thin, seeds removed
    1 medium onion, sliced thin
    2 tablespoons olive oil
    ½ teaspoon garlic powder
    salt and pepper to taste
    1. Place Crockpot on high heat, and add olive oil.

    2. Layer sliced potatoes, onions and bell peppers in bottom of Crockpot. Salt and pepper to taste.

    3. Pour sauerkraut on top of potatoes, onions and bell peppers, and add pork chops. 

    4. Add lid, and reduce heat to low. Cook 5-6 hours, then remove lid.

    5. Add bratwurst and seasoning, and cook 2-3 more hours, until done.

    6. Place pork chops on serving plate, slice brats at an angle, and add on top of pork chops. Add potatoes, and vegetables.

    Great with garlic cheese bread.

    Grilled Chicken Pizza

    10 oz. boneless, skinless chicken breast
    1 package (14 oz) prebaked original Italian pizza crust or other 12-inch ready-to-serve pizza crust
    10 oz. Cheesy Classic Alfredo sauce
    1 cup Monterey Jack cheese, shredded
    ½ cup Pepper Jack cheese, shredded
    ½ cup cooked ham, chopped
    1 red bell pepper, seeded and cut in half
    1 green bell pepper, seeded and cut in half
    1 medium sweet onion, sliced ½ inch thick
    2 medium tomatoes, sliced ½ inch thick
    2 tbsp olive oil
    salt and pepper to taste
    1. Preheat grill to medium high.

    2. Lightly oil grill and place chicken breasts on grill 5-6 minutes per side until juices run clear and chicken breasts are done. Remove, let cool to touch and slice chicken breasts thinly.

    3. Meanwhile place sliced onions, peppers and tomatoes on grill 3-4 minutes per side. Remove. Slice bell peppers thinly and set aside.

    4. Turn grill temperature to low and lightly oil pizza. Place on grill 1-2 minutes per side, remove, and place on a plate.

    5. Spread cheesy Classic Alfredo sauce on pizza, add bell peppers, onions, tomatoes and ham. Salt and pepper to taste and top with cheeses.

    6. Return pizza to grill. Continue cooking until cheese is melted 5-7 minutes, turning pizza frequently and careful not to burn the crust. Remove.
    Grilled Bacon Wrapped Asparagus

    Serves 4


    12 asparagus, trimmed
    4 slices bacon
    2 tablespoons olive oil
    2 tablespoons zesty Italian Dressing
    2 tablespoons parmesan cheese
    8 round toothpicks
    salt and pepper to taste 
    1. Preheat grill medium low.

    2. Place 3 trimmed asparagus in a bunch, and wrap one slice of bacon around the center of the bunch of asparagus. Secure with 1-2 toothpicks. Repeat.

    3. Lightly oil asparagus and grill grate. Season to taste and place asparagus wrapped bacon on grill 4-6 minutes per side, turning frequently until asparagus is done and bacon is crisp. Remove toothpicks.

    4. Drizzle with zesty Italian Dressing, parmesan cheese and salt and pepper. 
    Easy Banana Parfait

    Serves 2
    1 firm large banana, peeled and cut in half
    ¾ cups graham crackers, crumbled
    1 ½ cup vanilla yogurt 
    ¼ cup whip cream
    1 teaspoon chocolate sprinkles or shaved chocolate
    2 maraschino cherries
    1 Place about 2-3 tablespoons of yogurt into a see through dessert glass, or small plastic cup.

    2 Thinly slice a banana half and divide slices into two equal amounts, and layer one portion of bananas on top of the yogurt.

    3 Layer 1-2 tablespoons of graham cracker crumbles on top of banana slices, and repeat layers of yogurt, bananas and graham crackers again, then add one more layer of yogurt.

    4 Top with a large tablespoon of whipped cream, chocolate sprinkles or shaved chocolate, and top with a maraschino cherry.

    Grilled Mandarin Chicken

    SERVES 6
    6 boneless skinless chicken breasts
    1 can mandarin oranges
    1/2 cup zesty Italian dressing
    2 medium red onion, sliced ½ inch thick
    3 red bell pepper, cut in half
    3 tomatoes, sliced 1 inch thick
    1/4 cup parsley, chopped
    2 tablespoons olive oil
    1/2 teaspoon garlic powder
    Dash of cinnamon and cumin
    Salt and pepper to taste
    Zip lock bag
    1. Preheat grill to medium heat.
    2. Place ingredients in zip lock bag, except fruits, vegetables and 1 tablespoon olive oil. Let marinade one hour to one day.
    3. When ready, preheat grill to medium heat, and lightly oil grill grate.
    4. Remove chicken from bag and place chicken on the grill for 7-8 minutes. Toss out the bag.
    5. Lightly oil grill, add peppers, onions and tomatoes for 5-6 minutes per side.
    6. Return to chicken after 7-8 minutes and lightly oil chicken breasts, and continue grilling the other side of the chicken breasts for 7-8 minutes or until done. 
    7. In a bowl place sliced onions, cut the tomatoes and bell peppers into 1 inch slices and place in bowl. Add the can of mandarin oranges, dash of cinnamon and salt and pepper. Toss and place on a serving plate.
    8. Slice chicken breasts into 1 inch slices, and place on top of fruits and vegetables.

    Portobello Bacon Burgers

    Serves 4


    4 Portobello mushroom caps
    8 slices bacon, cooked and diced
    4 slices cheese, Swiss or Provolone
    3 tablespoons olive oil
    1 tablespoon Italian dressing
    1 tablespoon balsamic vinegar
    1 tablespoon onion, minced
    1 teaspoon garlic, minced
    dash salt and pepper

    1. With a damp cloth wipe off the mushrooms, and cut the stem down so the mushrooms will lay flat. Place mushrooms in a bowl and add 2 tablespoons olive oil, Italian dressing, balsamic vinegar, onions and garlic. Let marinade 15-20 minutes, turning once.

    2. Preheat grill to medium high heat. Lightly oil grill grate.

    3. Remove Portobello mushrooms from bowl and place on grill, keeping marinade to brush on mushrooms while grilling. Cook 3-4 minutes per side until tender.

    4. Quickly remove Portobello mushrooms from grill and place topside down. Add chopped bacon and top with cheese.

    5. Place on your favorite roll and add condiments.


    Serves 4


    6 peaches, halved and pitted
    1 can pineapples, large chunks
    1 cup softened cream cheese 
    ¾ cup almonds, thinly slice and toasted
    1 tablespoon olive oil
    ½ cup chocolate syrup
    6 skewers, if wooden soak in water 15-20 minutes
    1. Preheat the grill for medium-high heat. Lightly oil grill grate.

    2. Place the wooden skewer down the center of the peach half lengthwise, now add a pineapple chunk then a peach half, pineapple chunk and peach half. Make 4.

    3. Lightly coat peaches and pineapples with oil, and place onto the grill, pit side down. Grilling for 5-6 minutes.

    4. Turn peaches and pineapples over and place a teaspoon of softened cream cheese in the center of each peach, where the pit was. Continue grilling 1-2 minutes until the filling is warm.

    5. Place fruit on a plate and drizzle with chocolate syrup and top with almonds.
    Turkey Salad Sandwiches

    Serves 6


    2 cups turkey, cooked and chopped
    1 large hard-boiled egg, chopped
    1/2 cup mayonnaise
    1 stalk celery, chopped
    1 medium apple, chopped
    1 Tablespoon onion, minced
    ¼ cup walnuts, finely chopped
    3 tablespoons butter
    salt and pepper to taste
    6 rolls or 12 slices bread

    1. In a bowl combine all ingredients, except rolls. Mix well.

    2. Spread butter on rolls, and lightly grill or toast 1-2 minutes per side.

    3. Divide equal amounts of turkey mixture and spread on rolls.

    4. Add your favorite condiments and side dish.

    Chicken Fruit Kabobs

    Serves 6-8

    6-8 boneless, skinless chicken breast, cut into 1 ½ inch pieces
    1 can pineapple chunks
    4 large peaches, peeled and cut in half 
    1 large red onion, peeled and cut in half
    8-10 skewers, soak wooden skewers 20 minutes in water
    2 tablespoons olive oil
    salt, pepper and cinnamon to taste
    1. Preheat grill to medium heat.

    2. Slice peach halves into 4 sections, then cut sections in half to make 2 inch pieces.

    3. Repeat the above with the red onion.

    4. Salt and pepper the chicken and onions to taste, and lightly sprinkle cinnamon on the peaches and pineapple pieces.

    5. Place ingredients alternately into the center of the skewers, chicken, onion, pineapple and peach, and repeat.

    6. Lightly oil the grill, and place kabobs and medium heat, cover, and grill 5-6 minutes per side until chicken is cooked through. 

    Grilled Watermelon and Strawberries

    Serves 4-6


    2 cups strawberries, firm
    3 cups of watermelon, 2 inch cubes 
    1 teaspoon cinnamon
    ½ teaspoon of nutmeg
    2-3 tablespoons of canola oil
    1 1/2 cups vanilla yogurt
    6-8 skewers, soak wooden skewers 20 minutes in water


    1. Preheat grill medium heat, and lightly oil grill grate.

    2. Push fruit onto the skewers, placing the skewer in the center of each fruit, using 2 to 3 each of strawberries and watermelon cubes. Repeat.

    3. Place fruit on the grill 2-3 minutes per side, turning frequently.

    4. Place yogurt into a bowl and sprinkle fruit with seasonings. Dip fruit into yogurt.
    Cheesy Spinach Pizza, Grilled

    Serves 5-6 


    1 12-14 inch ready-to-serve pizza crust
    10 oz. Cheesy Classic Alfredo Sauce
    1 cup spinach, fresh or frozen, cooked and squeezed dry 
    1 ½ cups Monterey Jack cheese, shredded 
    3/4 cup cooked ham, thinly chopped
    1 medium sweet onion, chopped and sautéed
    1 large potato, cooked and sliced ½ inch thick
    2 tbsp olive oil
    salt and pepper to taste

    1. Preheat grill to medium heat, and lightly oil grill.

    2. Brush olive oil on both sides of pizza crust.

    3. Turn grill temperature to medium low heat, place pizza crust on grill 1-2 minutes. Remove, and place on a plate.

    4. Flip the pizza crust so cooked side is up. Spread Cheesy Classic Alfredo sauce on crust, ½ inch from edge, and layer the sliced potato, sweet onions , and spinach.

    5. Sprinkle on the ham and Monterey Jack cheese, and season to taste. Return pizza to the grill, and continue cooking until cheese is melted 5-8 minutes, or until done. Turn the pizza frequently, being careful not to burn the crust. 

    Provolone Turkey Burgers

    Serves 8


    2 lbs. ground turkey
    2 slices bread, chopped and placed into ¼ cup milk (OR) 1/4 cup bread crumbs
    1/3 cup onions, thinly diced
    1 egg plus 1 tablespoon milk, beaten
    1 teaspoon Worcestershire sauce
    1 tablespoon parsley, thinly chopped
    1 tablespoon olive oil
    ¼ teaspoon garlic powder
    salt and pepper to taste
    8 slices Provolone Cheese 
    8 hamburger rolls

    1. Preheat the grill to medium heat, and oil the grill grate with the tablespoon olive oil.

    2. Squeeze the milk from the bread and add all ingredients. Mix the ingredients and form 8 patties of equal size. 

    3. Place the turkey patties on the grill 4-5 minutes per side until done. During the last minutes of grilling, add the cheese. Remove.

    4. Add the turkey burgers to the rolls, and top with your favorite condiments.

    Cheesy Bacon Stuffed Tomatoes Grilled

    Serves 6


    3 large ripe firm tomatoes, cored and cut down the middle to make a small bowl
    1 cup Monterey Cheese, shredded 
    3 slices bacon, cooked and chopped
    1 medium onion, sautéed and diced 
    2 tablespoons olive oil 
    1 tablespoon parsley, chopped
    1 tablespoon Italian dressing
    ½ teaspoon garlic powder
    salt and pepper

    1. Preheat the grill to medium heat, and lightly oil grill.

    2. Brush the inside of the tomatoes with olive oil and place on the grill, upside down 2-3 minutes. Remove

    3. Mix all ingredients except 1 tablespoon olive oil and the parsley in a small bowl.

    4. Brush tomatoes with olive oil and fill each tomato with the ingredients equally.
    Chicken Veggie Packets

    Serves 6


    6 boneless skinless chicken breasts, cut 1 inch thick
    2 large potatoes, cut 1 inch thick
    3 medium zucchini
    2 carrots, thinly chopped
    1 medium onion, thinly chopped
    3 tablespoons olive oil
    2 tablespoons butter
    ¼ cup parmesan cheese
    1/4 teaspoon parsley, chopped
    ¼ teaspoon garlic powder
    ¼ teaspoon BBQ seasoning
    salt and pepper

    1. Preheat grill to medium high.

    2. Make 6 squares of heavy aluminum foil sheets. If you don't have heavy aluminum foil, just double the regular sheets of foil for thickness. 

    3. Mix all ingredients except 1 tablespoon olive oil for grill, on each sheet of foil place equal amounts of the ingredients.

    4. Fold the foil at the top loosely, and fold in each end, to make a pouch. 

    5. Oil the grill lightly, so the pouches won't stick.

    6. Place on grill, and cook 8-10 minutes per side, turning the pouch every 4-5 minutes until chicken is done. Remove from the grill.

    7. Carefully open the pouches, watch out for the steam. Place on a serving dish and top with parmesan cheese. 

    Mini Circle Donuts


    2 cups cooking oil
    1 can refrigerated biscuits

    Sugar Coating:

    1 ½ cup confectioners powdered sugar
    In a small plastic container with lid (4 ½ X 6 ½ x3) add confectioners powdered sugar, set aside.
    Cinnamon Sugar 
    1 cup granulated sugar
    1 heaping tea. Cinnamon
    Mix until well blended and place In a small plastic food containerwith lid (4 ½ X 6 ½ x3) 
    1. In a small frying pan add oil, heat oil over medium heat to about 350 degrees. 

    2. Open can of biscuits and place on a dish. Separate all biscuits and cut biscuits in half with knife. Roll biscuits into small ball shape and fry, about 1-2 minutes each side. Cooking time will vary depending on the heat of your oil. Remove when golden brown, and place on a paper towel. 

    3. Let cool to the touch, place 5-6 donut holes in plastic container with the sugar and shake 3 to 4 times until completely covered. Remove from plastic container and place on a dish. Repeat the process until all mini donuts have been cooked, and are coated with the sugar.

    Surprise Centers

    While biscuits are cut in half, add an M’M to the center or chocolate chip, or raisin. Just use your imagination. Pinch sides of biscuits to make the surprise stay in the center, and roll into a circle shape. Cook as above.

    Four Bean Pasta Salad


    1 15 oz. can each: green bean, red kidney beans, wax beans, garbanzo beans (drained)
    1 12 oz. package rainbow pasta, cooked per package directions
    1 cup finely shredded Mozzarella Cheese
    1 large firm red tomato, diced
    1/2 med. red onion, finely diced
    1 cup zesty Italian dressing
    1 teaspoon sugar
    1 teaspoon apple cider vinegar
    Salt and pepper 


    1. In a large mixing bowlplace sugar and vinegar, mix then add zesty Italian dressing.

    2. Add beans, onions and tomatoes. Stir ingredients and add pasta. Toss lightly.

    3. Sprinkle with cheese and salt and pepper to taste.

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