Berry Lemonade

  

    8 cup(s) cold water

    2 cup(s) sugar

    3 cup(s) (from 15 to 16 medium lemons) fresh lemon juice

    3 strip(s) (3 inches by 1 inch each) lemon peel

    1 cup(s) raspberries

    1 cup(s) blackberries

    Ice cubes

    Seltzer or club soda

In 4-quart saucepan, heat 4 cups water with sugar and lemon peel to boiling over high heat, stirring occasionally. Cover saucepan and boil 3 minutes. Remove saucepan from heat.

Meanwhile, in food processor, pulse berries until pureed. Pour into medium-mesh sieve set over large bowl and press berry mixture with back of spoon to remove seeds; discard seeds.

Remove peel from syrup; stir syrup into berry puree with lemon juice and remaining 4 cups water. Makes 13 cups. Pour into large pitcher with tight-fitting lid. Cover and refrigerate until cold, at least 3 hours or up to 2 days. Serve over ice. Add seltzer to taste; garnish with berries and lemon slices.

Red, White and Blue Strawberry Shortcake

 Celebrate the 4th of July with this yummy dessert!!

1 (18.25 ounce) package yellow cake mix

1 (8 ounce) container frozen whipped topping, thawed

1 pint blueberries, rinsed and drained

2 pints fresh strawberries, rinsed and sliced

    Prepare cake according to package directions and bake in a 9x13 inch pan. Cool completely.

    Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.

Cherry Pineapple Dessert

1 can cherry filling
1 can crushed pineapple
1 box yellow cake mix
1 stick of butter
1/2 cup crushed walnuts (optional)

Mix cherry filling and crushed pineapple together.  Scoop into a, i prefer, glass baking pan. Sprinkle cake mix on top. Heat butter until its melted then pour evenly on top of cherry/pineapple mixture. Bake at 350 for about 40-45 minutes. If you add walnuts, bake for 30, then remove from oven and add walnuts and bake for 10-15.

Spare Rib Rub

    

    1 cup brown sugar, dark

    1/2 cup paprika

    2 tablespoon salt

    1 tablespoon black pepper

    1 tablespoon white pepper

    1 tablespoon cayenne pepper

    1 tablespoon garlic powder

    1 tablespoon onion powder

Combine all ingredients. Store in an air tight container in a cool, dark place.

Homemade BBQ sauce

 

 

1 tablespoon canola oil
2 cloves garlic, minced
1/2 onion, diced
1 cup ketchup
1/3 cup molasses
1/3 cup brown sugar
4 tablespoons minced chipotle peppers in adobo sauce
4 tablespoons distilled vinegar
1 tablespoon Worcestershire sauce
Dash salt

Heat the oil in a saucepan over medium-low heat. Add the garlic and onions and cook for 5 minutes, stirring, being careful not to burn them. Reduce the heat to low. Add the ketchup, molasses, brown sugar, chipotle peppers, vinegar (or less to taste), Worcestershire sauce and salt and stir. Allow to simmer for 20 minutes. Taste after simmering and add whatever ingredient it needs

Pineapple Sweet and Sour Chicken

12 ounces frozen Banquet® Popcorn Chicken

1 pkg (16 oz each) frozen bell pepper stir-fry vegetables

2 cans (8 oz each) pineapple chunks in juice, drained, 1/4 cup juice reserved

2/3 cup La Choy® Sweet and Sour Sauce

2 tablespoons La Choy® Soy Sauce

Prepare chicken according to package directions. Meanwhile, heat large nonstick skillet over medium-high heat. Add frozen vegetables and reserved 1/4 cup pineapple juice to skillet.

Bring mixture to a simmer. Reduce heat, cover and cook 2 minutes or until vegetables are crisp-tender.

Add pineapple, sweet and sour sauce and soy sauce to skillet; stir to combine. Heat 2 to 3 minutes or until sauce is thickened slightly. Add hot chicken to mixture; stir gently.

Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts

1 boneless skinless chicken breast
2 tablespoons cream cheese
1 tablespoon green onion, Chopped
2 pieces bacon, Partially Cooked

Directions:

Pound out Chicken breast so it is about 1/4" thick.

Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.

Roll chicken breast up to conseal cream cheese.

Wrap partially cooked bacon around chicken breast and secure with toothpick.

Place on baking sheet and back for about 30 minutes at 375.

Broil for about 5 minute to crisp bacon.

you can sub turkey bacon for the bacon, and a low fat cream cheese to make this healthier !!