Sunday, August 19, 2007

Hawaiian Belly Buster Burgers

INGREDIENTS

  • 3 pounds ground beef
  • 2 cloves garlic, minced
  • 1 yellow onion, minced
  • 1/2 cup shredded Monterey Jack cheese
  • 1 1/4 cups barbeque sauce
  • 8 slices bacon
  • 1 pound Cheddar cheese, sliced
  • 1/4 cup butter
  • 8 Kaiser rolls, split
  • 8 pineapple slices
  • 1 (6 ounce) can French-fried onions

DIRECTIONS

  1. In a large bowl, mix together the ground beef, garlic, onions, Monterey Jack cheese, and the barbecue sauce. Form ground beef mixture into 8 patties.
  2. Wrap a slice of uncooked bacon around each patty, covering as much of the patty as possible. Place patties on a large platter, cover with plastic wrap, and refrigerate for 45 minutes.
  3. Preheat an outdoor grill for medium heat and lightly oil grate.
  4. Grill burgers on one side for 5 to 7 minutes, turn, and top each with a slice of Cheddar cheese. Butter the kaiser rolls, if desired. During the final few minutes of cooking, place the kaiser rolls split side down on the grill along with the pineapple slices.
  5. To assemble your burger, place some French-fried onions on the bottom half of the roll, then a slice of pineapple and a burger; top with the other half of the roll.

Barbequed Cabbage

INGREDIENTS

  • 1/2 head cabbage, cut into thick shreds
  • 1/2 cup soy sauce
  • 1/4 cup butter
  • freshly ground pepper to taste

DIRECTIONS

  1. Preheat an outdoor grill for medium heat.
  2. Evenly divide the cabbage among 4 squares of aluminum foil. Sprinkle 2 tablespoons of soy sauce over each pile of cabbage, and place a tablespoon of butter on top. Season with pepper to taste, and fold the sides of the foil over the cabbage, sealing to form a packet.
  3. Place packets onto preheated grill, and cook until the cabbage is tender, 15 to 20 minutes.

Italian Grilled Cheese Sandwiches

INGREDIENTS

  • 1/4 cup unsalted butter
  • 1/8 teaspoon garlic powder (optional)
  • 12 slices white bread
  • 1 teaspoon dried oregano
  • 1 (8 ounce) package shredded mozzarella cheese
  • 1 (24 ounce) jar vodka marinara sauce

DIRECTIONS

  1. Preheat your oven's broiler.
  2. Place 6 slices of bread onto a baking sheet. Spread a small handful of the mozzarella cheese over each slice. Top with the remaining 6 slices of bread. Mix together the butter and garlic powder, brush some over the tops of the sandwiches, or spread with the back of a tablespoon. Sprinkle with dried oregano.
  3. Place baking sheet under the broiler for 2 to 3 minutes, until golden brown. Remove pan from oven, flip sandwiches, and brush the other sides with butter, and sprinkle with oregano. Return to the broiler, and cook until golden, about 2 minutes.
  4. Cut sandwiches in half diagonally, and serve immediately with vodka sauce on the side for dipping.

Southwest Ribeye Steaks

INGREDIENTS

  • 1/3 cup A.1. Original Steak Sauce
  • 2 tablespoons Prepared Horseradish
  • 2 teaspoons ground cumin
  • 1 teaspoon minced garlic
  • 2 (8 ounce) boneless beef ribeye steaks, 3/4 inch thick

DIRECTIONS

  1. Preheat grill to medium-high heat. Mix steak sauce, horseradish, cumin and garlic.
  2. Grill steaks 4 minutes on each side or until cooked through, brushing generously with the steak sauce mixture.
  3. Cut each steak in half to serve.

Chocolate Chip Oatmeal Cookies

INGREDIENTS

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup rolled oats
  • 1 cup unsalted butter, softened
  • 1 1/3 cups packed dark brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups semisweet chocolate chips

DIRECTIONS

  1. Preheat the oven to 300 degrees F (150 degrees C). Grease cookie sheets. Stir together the flour, baking soda, salt and oats; set aside.
  2. In a medium bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Mix in the dry ingredients until well blended before stirring in the chocolate chips. Drop by heaping spoonfuls onto the prepared cookie sheet at least 3 inches apart. Flatten cookies to 1/2 inch thick.
  3. Bake for 21 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Monday, August 13, 2007

Alabama Mud Cake

INGREDIENTS

  • 1 (20 ounce) can crushed pineapple, with juice
  • 1 (21 ounce) can cherry pie filling
  • 1 (18.25 ounce) package devil's food cake mix
  • 1 cup chopped pecans
  • 1/2 cup mint chocolate chips
  • 1/2 cup butter, sliced

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. Pour pineapple with juice into prepared pan, spreading evenly to make the first layer. Spread cherry pie filling over the pineapple layer, then spread the cake mix over the cherry pie filling. Sprinkle the cake mix layer with pecans and mint chocolate chips, then distribute the sliced butter evenly over the top.
  3. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Beer Lime Grilled Chicken

INGREDIENTS

  • 1 lime, juiced
  • 1 (12 fluid ounce) can light colored beer
  • 1 teaspoon honey
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh cilantro
  • Salt and pepper
  • 4 skinless, boneless chicken breast halves

DIRECTIONS

  1. In a bowl, mix the lime juice, beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves. Pour the mixture over the chicken, cover and marinate for 30 minutes.
  2. Preheat an outdoor grill for medium heat and lightly oil grate.
  3. Remove chicken from marinade and shake off excess; discard remaining marinade. Grill chicken until tender and juices run clear, about 7 minutes per side.

Barbequed Marinated Flank Steak

INGREDIENTS

  • 1/4 cup soy sauce
  • 3 tablespoons honey
  • 2 tablespoons distilled white vinegar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/2 cup vegetable oil
  • 1 1/2 pounds flank steak

DIRECTIONS

  1. In a blender, combine the soy sauce, honey, vinegar, ginger, garlic powder, and vegetable oil.
  2. Lay steak in a shallow glass or ceramic dish. Pierce both sides of the steak with a sharp fork. Pour marinade over steak, then turn and coat the other side. Cover, and refrigerate 8 hours, or overnight.
  3. Preheat grill for high heat.
  4. Place grate on highest level, and brush lightly with oil. Place steaks on the grill, and discard marinade. Grill steak for 10 minutes, turning once, or to desired doneness.

Apricot Sausage Kabobs

INGREDIENTS

  • 3/4 cup apricot preserves
  • 3/4 cup Dijon mustard
  • 1 pound fully cooked kielbasa or Polish sausage, cut into 12 pieces
  • 12 dried apricots
  • 12 medium fresh mushrooms
  • Hot cooked rice

DIRECTIONS

  1. In a small bowl, combine preserves and mustard; mix well. Remove 1/2 cup for serving; set aside. Alternate sausage, apricots and mushrooms on four metal or soaked bamboo skewers. Grill, covered, over indirect heat for 15-20 minutes or until meat juices run clear. Turn frequently and baste with remaining apricot sauce. Warm the reserved sauce; serve with kabobs and rice.

Texas Stuffed Grilled Burgers

INGREDIENTS

  • 5 pounds lean ground beef
  • 6 tablespoons Worcestershire sauce
  • 2 teaspoons hickory seasoning (optional)
  • salt and pepper to taste
  • 2 cups chopped onion
  • 2 cups chopped fresh mushrooms
  • 2 cups chopped cooked ham
  • 3 cups shredded Cheddar cheese

DIRECTIONS

  1. Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
  2. In a large bowl, mix together the ground beef, Worcestershire sauce, hickory seasoning, salt and pepper until well blended. Make 20 balls, and flatten into patties. On one half of the patties, distribute the onions, mushrooms, ham and cheese. Carefully cover the piles with the remaining patties, making sure to seal all of the edges of the patties together tightly and enclose the filling.
  3. Grill the patties for 8 to 10 minutes per side, or until meat is well done, and cheese in the center is melted.

Monday, August 6, 2007

Bacon Wrapped Barbeque Shrimp

INGREDIENTS

  • 16 large shrimp, peeled and deveined
  • 8 slices bacon
  • barbeque seasoning, to taste

DIRECTIONS

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.
  3. Line a jelly roll pan with extra heavy duty foil, and place baking rack in pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning, turn and sprinkle second side. Let the shrimp sit for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.
  4. Cook the bacon for 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil -- you can throw that away and only have to scrub the rack.

Taco Dip

INGREDIENTS

  • 1 pound ground beef
  • 1 (16 ounce) can refried beans
  • 1/2 cup hot taco sauce
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 cup sour cream
  • 1/4 cup chopped onion
  • 1/4 cup chopped tomatoes
  • 1/4 cup black olives, sliced
  • 1/4 cup jalapeno pepper rings
  • 1 1/2 cups shredded Cheddar cheese

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet, brown ground beef and drain. Add refried beans, spicy taco sauce, chili powder and cumin. Spread this mixture into a 9x13-inch baking dish. Spread sour cream over meat mixture. Layer onions, tomatoes, olives, and hot pepper cheese over the sour cream. Top with the cheese.
  3. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Tuna Ball

INGREDIENTS

  • 1 (6 ounce) can tuna, drained and flaked
  • 1 (8 ounce) package cream cheese, softened
  • 3/4 cup chopped pecans
  • 1/4 cup chopped onion

DIRECTIONS

  1. In a medium bowl, blend tuna, cream cheese, 1/2 the pecans and onion. Shape into a ball or loaf. coat with remaining pecans. Refrigerate until serving.

Crab Dip

INGREDIENTS

  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 1/2 tablespoons lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dry mustard
  • garlic powder to taste
  • 1/2 cup shredded Cheddar cheese
  • 3/4 pound fresh crabmeat
  • 3 dashes hot sauce
  • Old Bay Seasoning TM to taste

DIRECTIONS

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 1 quart baking dish.
  2. In a medium bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, dry mustard, garlic powder and about 2 tablespoons of the Cheddar cheese. Fold in crabmeat, hot sauce and 2 tablespoons seafood seasoning.
  3. Transfer the mixture to the prepared baking dish. Top with remaining Cheddar cheese and seafood seasoning. Bake in the preheated oven 30 minutes, or until bubbly and lightly browned.

Bacon Cheddar Jalapeno Poppers

INGREDIENTS

  • 1 (16 ounce) package Cheddar cheese
  • 6 jalapeno peppers, seeded and halved
  • 12 slices bacon

DIRECTIONS

  1. Preheat the broiler.
  2. Cut Cheddar cheese into 12 slices long enough to fit inside the jalapeno halves. Insert cheese slices into the halves. Wrap the jalapeno halves with the bacon slices, securing with a toothpick, if necessary. Place on a medium baking sheet.
  3. Broil 5 to 10 minutes, or until the bacon is evenly brown.