Thursday, July 16, 2009

:: The recipes you didn't get Wednesday night ::

Recently I was asked to participate in an Enrichment night based on "Sizzlin' Summer Ideas". While nervous about it initially, I can honestly say that I had so much fun putting together my mini class on "Barbecue Hosting Ideas" and would be excited to do more classes in the future. Being inspired by the colors red and turquoise, I went to work! I tried to put some of my knowledge (if you can call it that), a little experience from working as an Event Planner, together with my love of all things inspiring to give the ladies some clever ideas and tips.

P.S. If anyone has great BBQ tips I would love to hear them!

I love these pom poms for all types of occasions...they look great hanging down from your ceiling too! For quick and easy instructions on how to make these adorable (and cheap) pom poms go to the Martha Stewart web site.

...because if it were, then you could BBQ right in it! A child's old metal wagon can make a great barbeque. You can even build a small fire and all sit around it as if you were in the woods. Take that wagon and fill it with dirt, sand, or gravel. Once it is filled, put heavy-duty foil over it to protect the wagon. Place a pile of charcoal on the foil. About 30 to 45 minutes before you are ready to put the food on the barbeque, light the charcoal briquettes. When they are hot, put your Meatloaf in an Onion on the coals, and you are on your way to a delicious meal.

The dutch oven cupcakes cooked right in the orange's peel, but were too much work for the final outcome in my opinion.

This is my good friend Heidi posing with my table, she taught an awesome class on clever crafting ideas.

Six Essential Tools for a Great Barbecue

It's important to clean the rods of your grill before you barbecue to keep food from sticking; just run the hard bristle grill brush over the rods several times to remove any debris.

A metal, long handled spatula with a sharp edge to get under the food is perfect for grilling.

Tongs are key for grilling because they make it easier to move the food. Plastic tips are fine, but not necessary.

When grilling, use a metal stem thermometer to stick in the meat to check for accuracy. Resist the temptation to cut into meat to see if it is cooked...because doing that releases yummy juices! Even touching the meat to see if it is done works well.

While grilling use a basting brush...or better yet, a typical kitchen wooden spoon with fresh herbs tied to the edge (½ bunch of thyme and ½ bunch of rosemary.) You can dip the herbs in butter or olive oil and brush the food which adds nice flavor...not to mention, the heat toasts the herbs which smells great too!

Another must is a microplane grater. Why you ask? Every grill master should use a microplane grater to grate things like garlic, shallots (or other onion), hot peppers (like jalapeños), fresh herbs (about 2 T. chopped flat leaf parsley), lemon juice, and olive oil and other seasonings right onto a cutting board. These seasonings will be used to give food from the grill lots of flavor after it's done cooking. Simply place cooked meat on top of the “marinade” and flip meat to coat, then slice meat and coat each individual piece with the marinade. After you're done, sprinkle with sea salt. This process adds flavor and keeps meat from getting dry.

How To Grill Perfect Steak

Have a small towel dedicated to oiling your grill (never to be used again). Tie it in three places and soak it in canola or vegetable oil, hold it with tongs and rub all over grill. Store the towel in foil and keep it by your grill so you can reapply when needed.
Season first! It is important to season with salt and a medium size black pepper before, during, and after the grilling process (you will add salt at the very end.) After you have seasoned all around your steak put oil or butter on it, otherwise your seasoning will just float on the top of the oil.
Before you put wet meat (like the ones that had been marinating or wet chicken)onto the grill, dry off with a towel so they won't stick and then put more seasoning on if necessary. Water and a grill don't mix. Place the steak down on the grill and DON'T touch it! Food on the grill needs time to release from the grill.
During the grilling process you will want to take a stick of butter and rub it on the surface of the meat...this gives the meat a good deep golden brown color. Then hit it with the herbs stick you made, these little details make steak amazing!
Next is a process called, “steak aromatherapy”. Take a clove of garlic and rub it on the bones of the rib eye (this bruises the garlic), then rub the garlic all over the meat of the steak (if the steak doesn't have bones just rub garlic on the meat of the steak). The garlic perfumes the steak, and again adds amazing flavor!
Have one side of your grill on a high setting and the other on low. Instead of using a squirt bottle to douse the flames, put the steak on the low heat side.
Remember to season your steak half-way through and apply more butter each time you flip the meat to get that good color.
Lastly, let the steak rest on the “board dressing” you made on your cutting board with the microplane...things like garlic, shallots (or onions), fresh herbs (about 2 T. flat leaf parsley), lemon juice, and olive oil. These seasonings will be used to give food from the grill lots of flavor after it's done cooking. As stated before, simply place cooked meat on top of the “marinade” and flip meat to coat, then slice meat and coat each individual piece with the marinade. After you're done, sprinkle with sea salt. This process adds flavor and keeps meat from getting dry. As in all cooking the key is to think of ways you can add marinades or barbecue sauce.
You can grill a steak with fabulous taste, color, and crust!

*Just as a side note...don't use olive oil in direct grilling...use butter,vegetable oil, or canola oil instead.


Barbecued Pulled Pork
serves 60 guests generously (cut recipe in ½ for 30 guests or so)

30 pounds pork cushion meat (or Butt or Shoulder - boneless)
1 recipe of Barbecue Sauce
60-70 large kaiser rolls

Line several large baking pans with heavy aluminum foil; one piece going lengthwise and one piece going crosswise. Place pork chunks in pans and cover with half the barbecue sauce. Fold foil up over meat and seal tightly. Slow roast in a preheated 300 degree oven for 8 hours. Remove meat from pan and shred with knife and fork. Add the other half of the barbecue sauce. Mixture may be reheated at this point in 350 degree oven and served. If you are doing this recipe ahead of time, spread meat mixture out to cool and then package and refrigerate. Refrigerate mixture up to two days. Reheat before serving. May be done ahead and frozen for up to two weeks.

Barbecue Sauce

1 pound bacon
4 yellow onions (finely chopped)
1/2 cup minced garlic
1 gallon of ketchup
2 cup Worcestershire sauce
2 cup red wine vinegar
1/2 cup prepared mustard
1/2 cup molasses
1/4 cup Tabasco sauce
2 tablespoon cumin
1 tablespoon liquid smoke

Cut bacon into 1 inch pieces and fry, in large stock pot, until crispy. Add onion and garlic and saute until tender. Add all the remaining ingredients, except pork. Simmer for 30 minutes. Made be made up to one week ahead and stored covered in refrigerator.

BBQ Grilled Wild Salmon
Makes 4 servings

2 tablespoons chili paste with garlic (available in the Asian section of most grocery stores)
2 tablespoons light brown sugar
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon minced fresh ginger
4 portions (4- to 5-ounces) wild salmon

Mix the chili paste, light brown sugar, rice wine vinegar, soy sauce, sesame oil and fresh ginger together in a bowl. Using a paring knife, make one or two small slits into the sides of the salmon fillet, about one to two inches deep, depending on the size of the fillet. Pour all but two tablespoons of the mixture over the fish and let marinate for up to one hour. Fix a hot fire; if using charcoal, let the coals get white and if using gas, set to medium high. Place fish skin side down first and let cook, cover with the grill lid for five minutes. Remove the lid and flip the fish on the grill. Let cook an additional four to five minutes, depending on the thickness of the fillet. The fish will continue to cook after removing it from the heat, so don't overcook! If there is a touch of translucent color at the center, that's okay. Carryover cooking (food retains heat) will finish the process. Spoon remaining sauce over the pieces of fish and serve.

Grilled Pizza with goat cheese, tomato and thyme
Makes 2 10-inch pizzas

1 package (1/4 ounce) active dry yeast
1 cup lukewarm water
3 to 3 1/2 cups high-gluten flour , depending on the humidity
1 teaspoon salt
4 tablespoons extra-virgin olive oil , plus more for bowl
1 1/2 cups (8 ounces) soft goat cheese , crumbled
3 fresh plum tomatoes , seeded and chopped
2 teaspoons fresh thyme leaves

In a small bowl, combine yeast and water. Cover and place in a warm part of the kitchen until mixture begins to bubble, about 10 minutes. In a food processor fitted with a knife blade, combine 3 cups flour, salt, 2 tablespoons olive oil and yeast mixture. Process until a soft dough forms, about 45 seconds. If necessary, add more flour and pulse as needed until dough begins to pull away from the sides of the bowl. Turn dough onto a lightly floured work surface; knead about 2 minutes. Coat the inside of a large mixing bowl with oil. Coat dough thoroughly with oil. Place dough in bowl, cover with plastic wrap and place in a warm part of the kitchen. Let rise until doubled in size, about 1 hour. Punch down dough. Cut in half and shape into 2 balls. Place on floured surface. Let rise again at room temperature for 30 minutes. Preheat gas grill to medium, or prepare a charcoal grill for direct grilling over medium heat. Roll dough balls into two 10-inch-round pizza crusts. Place pizzas on the grill and cook 3 to 5 minutes (the longer you cook them, the crispier they'll become).
Using tongs, turn pizzas over and brush with remaining 2 tablespoons olive oil. Sprinkle each pizza with half the cheese, half the tomatoes and half the thyme. Grill until the cheese has melted, about 5 minutes.

Roast Kalua Pork
serves 20-30 guests

10 lbs. pork cushion meat (or pork shoulder)
aluminum foil
1 1/2 cup soy sauce
1 1/2 inch of fresh grated ginger
3 cloves garlic (minced)
1 tsp. liquid smoke

Line roasted pan with going both directions so that it is very nearly tight. Leave plenty of overhang to seal top. Place pork chunks inside foil-lined pan. Combine the remaining ingredients and pour over pork. May be refrigerated overnight. Roast pork in 325 degree oven for 4-5 hours. Shred and serve with roasting juices. Great with rice!

Dutch-Oven Potatoes and Onions

1 lb. bacon or side pork cut into 1 inch pieces
5-7 lbs. of potatoes
3 onions
2 cup water
Salt and pepper
Place bacon in Dutch oven over coals. While the bacon is frying, peel and slice the potatoes and onions into 1/4" slices. When bacon is crisp, add potatoes and onions. Stir to coat with bacon. Pour in water. Salt and pepper to taste. Put on lid and bake for 45-60 minutes. Check the potatoes after thirty minutes. If they are tender, remove several briquettes and continue cooking for 15 more minutes.

Chocolate-Chocolate Cake


PART 1: CAKE - 2 cups plus 3 tablespoon flour
2 cups sugar
1 cup water
3/4 cup dairy sour cream
1/4 cup softened butter
2 large eggs
4 ounces semi-sweet chocolate chips
melted and cooled
1 1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon pure Mexican vanilla extract
1/2 teaspoon baking powder.

PART 2: FROSTING – 2/3 cups of softened butter
4 oz. unsweetened baking chocolate melted and cooled
4 1/2 cups powdered sugar
2/3 cup dairy sour cream
2 teaspoons pure Mexican vanilla extract

PART 3: GARNISH - 6 oz. pecan halves (about 1 1/2 cups)

Spray 2 10” Dutch Ovens with Bakers Joy. Combine the cake ingredients in a bowl and beat until smooth, scraping the bowl occasionally. Divide evenly into the two Dutch Ovens and cook at 350 degrees. (6 coals on the bottom and 14 in top for 45-50 minutes.) Or until the toothpick inserted into the middle comes out clean and the top springs back. Another indication is that the batter will start to pull away from the sides of the Dutch oven. Cool on wire racks. To make frosting, beat the butter and melted chocolate in a small bowl until smooth. Gradually beat in the powdered sugar, sour cream, and vanilla until the mixture is smooth and thick. Spoon 1 cup of the frosting into a decorating bag fitted with a star tip. To assemble brush the excess crumbs off the cake and place one cake on a Dutch oven lid. Spread frosting on the top and sprinkle with 1/2 cup chopped pecans. Place the second layer over the frosting. Cover the entire top and sides with frosting. Set aside 32 pecans for top garnish and chop the remaining pecans. Pipe a border of frosting along the top edge of the cake. Arrange pecan halves around the inside of border.

Raspberry Sorbet

2 cups Water
2 cups Sugar
2 pounds berries
we use a combination of blackberries
and boysenberries
Juice of 1 Lemon

Combine water and sugar in medium sauce pan. Bring to boil and cook for 5 minutes. Combine berries in food processor bowl. Pulse until pureed. Pour berry puree through fine strainer to remove seeds. Pour boiling sugar water through strainer. Discard any remaining seeds in strainer. Add the juice of 1 lemon. Cover bowl and refrigerate until cold. Pour into freezer and freeze according to manufacturer's instructions. Makes almost one quart.

Key Lime Squares

1 cup Butter
1/2 cup Powdered Sugar
2 cup Flour
4 Eggs (beaten)
2 tablespoons Key Lime Juice
Zest of 2 Key Limes (finely chopped)
2 cups Granulated Sugar
1/4 cup Flour
1 teaspoon Baking Powder

In a mixer bowl, blend the butter, powdered sugar, and 2 cups flour, until it will hold together when pressed in a ball. Press mixture in a 9 x 13 cake pan. Bake at 350 degrees for 12 minutes. Combine eggs, lime juice, zest, granulated sugar, 1/4 cup flour, and baking powder. Pour over baked crust. Return to the oven and bake 25 minutes more. Cool and sprinkle with powdered sugar. Cut into 36 pieces. Garnish with wedge of thin lime slice. Will keep at refrigerated up to 3 days or may be frozen without the powdered sugar sprinkle or garnish. Makes 36 bars.

Glace Fruit Cup with Sorbet

1 case oranges (80 count - or lemons or limes)
70 sprigs of fresh mint
2 1/2 gallons orange sherbet (or sorbet)

Slice a small piece off bottom of orange so it will sit flat. Using a sharp knife, cut a zigzag pattern around the orange about 2/3's of the way up the orange. Cut deep enough into the orange so you will be able to lift the top off. After removing the top 1/3 of the orange, scoop out the pulp being careful not to go all the way through the bottom. After finishing preparing all the oranges, scoop the sherbet into them. Place on baking sheets, cover, and freeze. Just before serving, remove from freezer and garnish with mint leaves. The great thing about this simple but unique dessert is that it may be done up to a month in advance. No last minute fuss for a fun ending to a picnic. Vary fruits, ice creams, and garnish to personnel preferences. Plan one orange per person. If your guests offer to bring something, this is a great place to have them show their talents with a cookie buffet served with the glace oranges.

Vanilla Bean Ice Cream
2 eggs
1 cup sugar
2 cups cream
2 cups milk
1 whole Vanilla Bean

Combine eggs and sugar in medium mixing bowl. Beat with electric mixer until thick. While egg mixture is beating, combine cream and milk in large pot. Cut down center of vanilla bean and add whole bean to the milk mixture. Heat on stove until boiling. When eggs and sugar are thick, add a small amount (2 tablespoons) of hot milk to beating eggs. Do this step slowly so as not to curdle eggs. Gradually add remaining milk and continue mixing with eggs. When completely mixed, put mixture back in large milk pot and return to stove. Slowly bring mixture back to boil. stirring constantly, until mixture coats back of spoon. Pour mixture into bowl and chill until cold, or up to 2 days. Remove vanilla bean from mix. Using the back of a knife, scrape down inside of bean to remove seeds. Add seeds to mix and discard pod. Pour into ice cream freezer and freeze according to manufacturer's instructions.

Southwest Chicken Rub
6 chicken breasts (boneless and skinless)
4 cloves garlic (minced)
1/2 teaspoon cayenne
1 teaspoon cumin
1 tablespoon paprika
1 tablespoon dried oregano
1/2 teaspoon fresh ground black pepper
1 tablespoon olive oil
1 teaspoon salt

Rub the chicken breasts with a mixture of the other ingredients. Grill on barbecue or bake in oven. Breasts may be coated and refrigerated overnight. Serve with Mango and Black Bean Salsa recipe below:

Mango and Black Bean Salsa

2 cups of your favorite jarred salsa
1/4 cup lime juice
1 can of black beans (drained)
1/2 cup chopped cilantro
1 mango (chopped)
1 bunch green onions (chopped)

Blend ingredients together. Will keep refrigerated for one week.

Old-Fashioned Potato Salad

12 pounds boiled potatoes (peeled and cut into cubes)
12 hard cooked eggs (peeled and chopped)
1 1/2 cup chopped fresh parsley
2 teaspoon pepper
4 teaspoon salt
4 cups chopped celery
2 bunch green onions (chopped)
1 cup sweet pickle relish

Mix ingredients together in large bowl. Pour over dressing and mix thoroughly. Refrigerate until serve time. Best if made a day ahead. Will keep up to three days refrigerated. Serves 50-60.


5 cups mayonnaise
1/2 cup red wine vinegar
1/2 cup prepared mustard
1/4 cup sugar
1 1/2 cup evaporated milk (half and half or cream)

Mix dressing ingredients together in medium bowl with wire whisk.

Lemon-Rosemary Chicken

1 whole large chicken
2 each lemon juice and zest
1 lemon
1 tablespoon minced fresh rosemary
some sprigs for the cavity
1 tablespoon of pepper
1 tablespoon of salt
3 tablespoons of lemon juice for the rub
1/4 cup of lemon juice for the injection

Rub the chicken inside and out with the lemon juice, rosemary, zest, salt and pepper. Stuff the cavity with a few rosemary sprigs and a lemon sliced in ¼ inch slices. Place the chicken in a 12 inch deep Dutch oven. Cook for 45 minutes at 350 degrees. NOTES: 10 coals under and 12 coals on the top. Inject the breast and legs of the chicken with the lemon juice using a syringe. Approximately 45 minutes or more. Serve on a Dutch Oven Lid and garnish with kale, rosemary, maraschino cherries and lemon slices.

Butter Lettuce with Asparagus and Strawberries

2-3 heads butter lettuce (depending on size)
1 pint fresh strawberries
1 bunch fresh asparagus
Papaya seed dressing

Wash and dry butter lettuce. Gently tear leaves into salad-size pieces. Slice the strawberries. Trim off tough stems from asparagus and steam in small saucepan until crisp-tender. Rinse under cold water to shock and hold bright green color. Cut the asparagus on the diagonal into 2 inch pieces. Toss lettuce, strawberries, and asparagus together. Toss with the amount of dressing desired before serving.

Papaya Seed Dressing

4 tablespoons papaya seeds
1 bunch green onions
1 1/2 cup red wine vinegar
2 tablesppon dry mustard
1 1/2 cup sugar
2 tablespoons salt
1 tablespoon pepper
1 1/2 cup canola oil

Pulse seeds, onions, vinegar, mustard, sugar, and salt in food processor. With processor running, slowly drizzle oil in through feed tube. Blend until emulsified. Adjust seasonings. Will keep for one month in refrigerator

Oriental Grilled Tuna

2 pounds tuna filets cup to serving size (approximately 6 to 8 oz.) Marinade

1/2 cup soy sauce
1 tablespoon sesame oil
1 tablespoon grated fresh ginger
1/4 cup rice wine vinegar (or white vinegar)
3 tablespoon canola oil
1/4 cup whole grain mustard
1/4 cup brown sugar

Whisk Ingredients Together and Pour over Tuna Filets in a Non-aluminum Container. Refrigerate at Least Four Hours or up to 24 Hours. Grill over Medium Heat until Opaque.

Spicy Firecracker Chicken

1/4 cup red wine vinegar
1 cup ketchup
1/4 cup steak sauce
1 tbls. Worcestershire sauce
3 cloves garlic (minced)
2 tbls. prepared horseradish
3 tbls. dry mustard
1 tbls. Tabasco sauce
1/4 cup molasses
1 tbls. hot salsa
1 tbls. paprika

Combine all sauce ingredients. May be refrigerated for up to one month. Marinate chicken (boneless, skinless breasts and thighs) for one hour before grilling.

Oriental Shrimp and Mandarin Pasta Salad

1 lb. pasta (cooked al dente)
1 lb. chicken breast (cooked and thinly sliced)
1/4 lb. diagonal sliced celery
1 bunch green onions (chopped)
1 cup mandarin oranges
1 cup black olives
1 tbls. toasted sesame seeds

Cook an interestingly shaped pasta until al dente. I like to use thin spaghetti for a more oriental look. Combine pasta, chicken, celery, and onions. Toss with dressing. Garnish with oranges, olives, and sesame seeds. Will keep two days in refrigerator. Serves 8-10

2 cups light or no-fat mayonnaise
1/4 cup sugar
1/4 cup soy sauce
1/4 tsp. ground pepper
2 tbls. sesame oil

Combine ingredients in bowl with wire whisk. Pour over salad ingredients.

Annalee's Best Baked Beans

2 lg. cans pork and beans
1 lg. onion chopped
1/3 c. brown sugar
½ lb. Bacon, chopped and cooked
¾ c. ketchup
2 T. dark molasses
1 t. dry mustard
2 T. Worcestershire sauce

Mix all together and bake @ 300 degrees for 3 hours in a 9X13 pan covered with foil.

Marinated Grilled Flank Steak with BLT Smashed Potatoes
3 cloves garlic, finely chopped
1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning)
1 teaspoon smoked paprika, ground chipotle chili powder or ground cumin
2 teaspoon hot sauce- eyeball it
1 tablespoon Worcestershire sauce
2 tablespoons red wine vinegar, 2 splashes
1/3 cup extra-virgin olive oil
2 pounds flank steak
2 1/2 pounds small red skin new potatoes
1 leek, trimmed of tough tops
4 slices thick cut smoky bacon, chopped, such as applewood smoked bacon
1 cup chicken broth or stock
1 vine ripe tomato, seeded and chopped
Salt and pepper
1 cup sour cream, to pass at table
Mix garlic, steak seasoning, smoked paprika, chipotle or cumin, hot sauce, Worcestershire sauce and vinegar. Whisk in extra-virgin olive oil. Place meat in shallow dish and coat it evenly in marinade. Let stand 15 minutes.
Cut larger potatoes in half, leave very small potatoes whole. Place potatoes in a pot and cover with water. Bring to a boil and cook potatoes 12 to 15 minutes until tender.
Heat a grill pan or outdoor grill to high heat.
Cut leek in half lengthwise. Chop into 1/2-inch pieces. Place leeks in big bowl of water and release all the dirt from them with a good swish, separating all the layers. Drain leeks in a colander.
Grill flank steak 6 to 7 minutes on each side.
Put a drizzle of extra-virgin olive oil into a hot nonstick skillet over medium high heat. Cook bacon 3 to 5 minutes until it begins to crisp and has rendered most of its fat. Add leeks to the skillet and cook 3 to 5 minutes more until the leeks are tender.
Drain the potatoes and return them to the hot pot. Smash the potatoes with the chicken stock. Add the BLT: bacon, leeks and tomatoes to the potatoes and continue to smash. Season the potatoes with salt and pepper to your taste.
Remove flank steak from grill and let juices redistribute before slicing. Thinly slice meat on an angle, cutting the meat against the grain. Serve sliced flank steak next to BLT potatoes and top potatoes with a dollop of sour cream.

Jill Hansen's Mint Brownies

1st layer:
2 c. margarine
4 c. sugar
1 c. & 2 T. cocoa

Mix together in a bowl. Beat in 8 eggs, one at a time.

3 c. flour
1 t. salt
1 t. mint extract (or Peppermint)
Add 1 ½ c. nuts (optional)

Spread into bottom of greased (Pam is great) 12 1/2X17 ½ commercial grade cookie sheet. Bake @ 350 for 30-35 min. The brownies will rise above the cookie sheet, but will settle after being removed from the oven. Cool completely.

2nd Layer:
5 c. powdered sugar
1 t. mint (or peppermint)
4 t. milk
¾ c. soft margarine

Add red food coloring. Combine ingredients and mix with hand mixer until smooth. Spread over brownies and chill.

3rd Layer:
¾ c. margarine
12 oz. Semi sweet chocolate chips

Melt for 1 min in microwave, then stir until all chips are melted. Drizzle over second layer so it is pretty. Be careful not to mix with 2nd layer. Chill. Cut up into squares and serve on a nice platter.

Meatloaf in an Onion
1 pound lean ground beef
1 egg
1/4 cup cracker crumbs
1/4 cup tomato sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dry mustard
4 large onions, peeled and halved (see •)
18-inch heavy-duty aluminum foil
Cut off the root at the bottom end of the onion so that removal of the center is easy. The removed center of the onion can be diced and combined with ingredients or used later. In a 1-gallon plastic self-sealing bag, combine ground beef, egg, cracker crumbs, tomato sauce, salt, pepper and dry mustard and mix by squeezing. Set aside. Cut onions in half horizontally and remove center part of onion, leaving a 3/4-inch-thick shell. Divide meat mixture into 4 portions and roll into balls. Place in the center of the 4 onion halves. Put onions back together. Wrap each onion in foil using the drugstore wrap. Cook over a bed of hot coals for 15 to 20 minutes per side. Serve as a lunch or dinner. Serves 4.

At Home

Cook at 350ºF in the oven for 45 to 50 minutes, or until the ground beef and onion are cooked.


18-inch heavy-duty aluminum foil
1 banana, unpeeled
Miniature marshmallows
Milk chocolate chips or broken candy bars

Cut a slit lengthwise about two-thirds of the way through the banana from the stem to the base. Fill the slit with miniature marshmallows and milk chocolate chips or broken pieces of chocolate bars. (I like to use milk chocolate chips because they melt in your mouth, in your hand—they melt everywhere.) To heat the banana boat, wrap in foil and cook on hot coals for five minutes, or until the chocolate and marshmallows have melted. Serve as a snack, a dessert or a treat around the campfire.

*If you leave the boats in the coals too long, the bananas will liquefy.

* You can also create a fruit “banana boat” by using maraschino cherries, shredded coconut, nuts and pineapple.

Apple Pie on a Stick
serves 4

1 cup sugar
1 tablespoon cinnamon
4 dowels or roasting sticks
4 cooking apples

In a small bowl, mix together sugar and cinnamon and set aside. Push the stick or dowel through the top of the apple to the bottom until the apple is secure. Roast the apple 2 to 3 inches above the bed of hot coals and turn frequently. (As the apple cooks, the skin starts to brown and the juice dribbles out.) When the skin is loose, remove the apple from the coals but leave it on the stick. Peel the skin off the apple, being careful not to burn yourself because the apple is very hot.
Roll the apple in the sugar mixture; then return it to roast over the coals (the sugar and cinnamon will form a glaze on the apple). Be careful not to get it so close to the fire that it burns. Remove the apple from the coals and let it cool. Slice thin pieces and eat your “apple pie on a stick.” Again roll in sugar mixture, return to hot coals, slice and eat, and repeat until apple is gone.

*The best cooking apples are Jonathan, Rome or Granny Smith, because the skin peels off easily when heated.



Heidi said...

Wow, that friend Heidi is HOT! :) Thanks for putting all these up, I can hardly wait to try some...or for you to make them for me!

Jennica said...

You are, it is a good thing I didn't make 70 copies the other night!

Ashley said...

SO CUTE! I'm so glad you posted pics... I wanted to see the final outcome, and you did awesome! And thanks for posting all those recipes... that was a lot of work, I'm sure!

jill said...

You are awesome!! I am going to try some of these recipes!! I knew I picked the right person, for the BBQ Hosting ideas, you did an amazing job!!! Thank you so much for helping out. I had a lot of people tell me what a wonderful job you did!!!