Lemonade Floats

Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

1 1/2 Cups Water
1/2 Cup Sugar
1 tsp Vanilla
1/2 Cup Milk
1 tray Ice cubes
6 oz Frozen Orange Juice Concentrate

Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

1 1/2 Cups Water
1/2 Cup Sugar
1 tsp Vanilla
1/2 Cup Milk
1 tray Ice cubes
6 oz Frozen Orange Juice Concentrate

Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

1 1/2 Cups Water
1/2 Cup Sugar
1 tsp Vanilla
1/2 Cup Milk
1 tray Ice cubes
6 oz Frozen Orange Juice Concentrate

Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

Zucchini, sliced
Yellow squash, sliced
1 small can of corn, do not drain
Salt and pepper, to taste
Mozzarella cheese, shredded

Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

Alternatives: From time to time I add something new.
1 small onion, sliced (optional)
Mushrooms (optional)
1-2 cloves garlic, minced (optional)
Green and red pepper, sliced (optional)
Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

1 1/2 Cups Water
1/2 Cup Sugar
1 tsp Vanilla
1/2 Cup Milk
1 tray Ice cubes
6 oz Frozen Orange Juice Concentrate

Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

1 1/2 Cups Water
1/2 Cup Sugar
1 tsp Vanilla
1/2 Cup Milk
1 tray Ice cubes
6 oz Frozen Orange Juice Concentrate

Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

Zucchini, sliced
Yellow squash, sliced
1 small can of corn, do not drain
Salt and pepper, to taste
Mozzarella cheese, shredded

Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

Alternatives: From time to time I add something new.
1 small onion, sliced (optional)
Mushrooms (optional)
1-2 cloves garlic, minced (optional)
Green and red pepper, sliced (optional)
Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

1 1/2 Cups Water
1/2 Cup Sugar
1 tsp Vanilla
1/2 Cup Milk
1 tray Ice cubes
6 oz Frozen Orange Juice Concentrate

Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

Zucchini, sliced
Yellow squash, sliced
1 small can of corn, do not drain
Salt and pepper, to taste
Mozzarella cheese, shredded

Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

Alternatives: From time to time I add something new.
1 small onion, sliced (optional)
Mushrooms (optional)
1-2 cloves garlic, minced (optional)
Green and red pepper, sliced (optional)
Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

1 1/2 Cups Water
1/2 Cup Sugar
1 tsp Vanilla
1/2 Cup Milk
1 tray Ice cubes
6 oz Frozen Orange Juice Concentrate

Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

1 1/2 Cups Water
1/2 Cup Sugar
1 tsp Vanilla
1/2 Cup Milk
1 tray Ice cubes
6 oz Frozen Orange Juice Concentrate

Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

Zucchini, sliced
Yellow squash, sliced
1 small can of corn, do not drain
Salt and pepper, to taste
Mozzarella cheese, shredded

Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

Alternatives: From time to time I add something new.
1 small onion, sliced (optional)
Mushrooms (optional)
1-2 cloves garlic, minced (optional)
Green and red pepper, sliced (optional)
Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

1 1/2 Cups Water
1/2 Cup Sugar
1 tsp Vanilla
1/2 Cup Milk
1 tray Ice cubes
6 oz Frozen Orange Juice Concentrate

Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

Zucchini, sliced
Yellow squash, sliced
1 small can of corn, do not drain
Salt and pepper, to taste
Mozzarella cheese, shredded

Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

Alternatives: From time to time I add something new.
1 small onion, sliced (optional)
Mushrooms (optional)
1-2 cloves garlic, minced (optional)
Green and red pepper, sliced (optional)
Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

1 1/2 Cups Water
1/2 Cup Sugar
1 tsp Vanilla
1/2 Cup Milk
1 tray Ice cubes
6 oz Frozen Orange Juice Concentrate

Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

Zucchini, sliced
Yellow squash, sliced
1 small can of corn, do not drain
Salt and pepper, to taste
Mozzarella cheese, shredded

Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

Alternatives: From time to time I add something new.
1 small onion, sliced (optional)
Mushrooms (optional)
1-2 cloves garlic, minced (optional)
Green and red pepper, sliced (optional)
Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
Originally called Decoration Day, seek in honor of the soldiers who fought and died in the Civil War, ask Memorial Day has since become a day to commemorate Americans who have died fighting in all wars.
The first use of the name “Memorial Day” caught on in 1882. Yet, it was not declared the official name until 1967. Since May of 1971 Memorial Day has been celebrated on the last Monday of the month.

Many observe Memorial Day by visiting cemeteries and memorials. Every year volunteers place an American flag on each grave in the National Cemetery. Friends and family members gather to continue the tradition of decorating the graves of loved ones. Memorial Day is a great opportunity to discuss with our children the history behind the holiday as well as, the many benefits we enjoy as a result of the ultimate sacrifices of brave men and women who died defending our freedom and liberty.

In addition to honoring the memory of the military, Memorial Day marks one of the longest standing traditions since 1911, the Indy 500. It is also viewed as the beginning of summer and serves as a time for family gatherings, picnics and community celebrations.

You can start your own family traditions to make Memorial Day more than just a three day weekend.

  • Write and perform a play.
  • Plant a Victory Garden.
  • Visit a National Monument.
  • Take a tour of the battlefields or a Historic site.
  • Attend a Civil War reenactment.
  • Attend a concert or parade.
  • Learn to make ice cream.
  • Learn to make homemade Root Beer.
  • Looking for something different to serve your guests other than hamburgers and hot dogs this Memorial Day?

    Sweet Chili chicken
    Hot German Potato Salad
    Kabobs- Honey Chicken Kabobs, Spicy Lime shrimp kabob, beef kabobs
    Seasoned Grilled Potato Fries
    Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

    1 1/2 Cups Water
    1/2 Cup Sugar
    1 tsp Vanilla
    1/2 Cup Milk
    1 tray Ice cubes
    6 oz Frozen Orange Juice Concentrate

    Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
    Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

    1 1/2 Cups Water
    1/2 Cup Sugar
    1 tsp Vanilla
    1/2 Cup Milk
    1 tray Ice cubes
    6 oz Frozen Orange Juice Concentrate

    Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
    This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

    Zucchini, sliced
    Yellow squash, sliced
    1 small can of corn, do not drain
    Salt and pepper, to taste
    Mozzarella cheese, shredded

    Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

    Alternatives: From time to time I add something new.
    1 small onion, sliced (optional)
    Mushrooms (optional)
    1-2 cloves garlic, minced (optional)
    Green and red pepper, sliced (optional)
    Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

    1 1/2 Cups Water
    1/2 Cup Sugar
    1 tsp Vanilla
    1/2 Cup Milk
    1 tray Ice cubes
    6 oz Frozen Orange Juice Concentrate

    Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
    This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

    Zucchini, sliced
    Yellow squash, sliced
    1 small can of corn, do not drain
    Salt and pepper, to taste
    Mozzarella cheese, shredded

    Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

    Alternatives: From time to time I add something new.
    1 small onion, sliced (optional)
    Mushrooms (optional)
    1-2 cloves garlic, minced (optional)
    Green and red pepper, sliced (optional)
    Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

    What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

    Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
    Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

    1 1/2 Cups Water
    1/2 Cup Sugar
    1 tsp Vanilla
    1/2 Cup Milk
    1 tray Ice cubes
    6 oz Frozen Orange Juice Concentrate

    Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
    This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

    Zucchini, sliced
    Yellow squash, sliced
    1 small can of corn, do not drain
    Salt and pepper, to taste
    Mozzarella cheese, shredded

    Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

    Alternatives: From time to time I add something new.
    1 small onion, sliced (optional)
    Mushrooms (optional)
    1-2 cloves garlic, minced (optional)
    Green and red pepper, sliced (optional)
    Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

    What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

    Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
    Originally called Decoration Day, seek in honor of the soldiers who fought and died in the Civil War, ask Memorial Day has since become a day to commemorate Americans who have died fighting in all wars.
    The first use of the name “Memorial Day” caught on in 1882. Yet, it was not declared the official name until 1967. Since May of 1971 Memorial Day has been celebrated on the last Monday of the month.

    Many observe Memorial Day by visiting cemeteries and memorials. Every year volunteers place an American flag on each grave in the National Cemetery. Friends and family members gather to continue the tradition of decorating the graves of loved ones. Memorial Day is a great opportunity to discuss with our children the history behind the holiday as well as, the many benefits we enjoy as a result of the ultimate sacrifices of brave men and women who died defending our freedom and liberty.

    In addition to honoring the memory of the military, Memorial Day marks one of the longest standing traditions since 1911, the Indy 500. It is also viewed as the beginning of summer and serves as a time for family gatherings, picnics and community celebrations.

    You can start your own family traditions to make Memorial Day more than just a three day weekend.

    • Write and perform a play.
    • Plant a Victory Garden.
    • Visit a National Monument.
    • Take a tour of the battlefields or a Historic site.
    • Attend a Civil War reenactment.
    • Attend a concert or parade.
    • Learn to make ice cream.
    • Learn to make homemade Root Beer.
    • Looking for something different to serve your guests other than hamburgers and hot dogs this Memorial Day?

      Sweet Chili chicken
      Hot German Potato Salad
      Kabobs- Honey Chicken Kabobs, Spicy Lime shrimp kabob, beef kabobs
      Seasoned Grilled Potato Fries
      I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

      2 pounds 4 oz boneless skinless chicken thighs
      2 tbsp lime juice
      1/2 c sweet chili sauce or chili garlic sauce
      1/4c Kecap Manis or soy sauce mixed with a little brown sugar

      Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
      Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

      1 1/2 Cups Water
      1/2 Cup Sugar
      1 tsp Vanilla
      1/2 Cup Milk
      1 tray Ice cubes
      6 oz Frozen Orange Juice Concentrate

      Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
      Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

      1 1/2 Cups Water
      1/2 Cup Sugar
      1 tsp Vanilla
      1/2 Cup Milk
      1 tray Ice cubes
      6 oz Frozen Orange Juice Concentrate

      Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
      This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

      Zucchini, sliced
      Yellow squash, sliced
      1 small can of corn, do not drain
      Salt and pepper, to taste
      Mozzarella cheese, shredded

      Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

      Alternatives: From time to time I add something new.
      1 small onion, sliced (optional)
      Mushrooms (optional)
      1-2 cloves garlic, minced (optional)
      Green and red pepper, sliced (optional)
      Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

      1 1/2 Cups Water
      1/2 Cup Sugar
      1 tsp Vanilla
      1/2 Cup Milk
      1 tray Ice cubes
      6 oz Frozen Orange Juice Concentrate

      Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
      This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

      Zucchini, sliced
      Yellow squash, sliced
      1 small can of corn, do not drain
      Salt and pepper, to taste
      Mozzarella cheese, shredded

      Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

      Alternatives: From time to time I add something new.
      1 small onion, sliced (optional)
      Mushrooms (optional)
      1-2 cloves garlic, minced (optional)
      Green and red pepper, sliced (optional)
      Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

      What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

      Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
      Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

      1 1/2 Cups Water
      1/2 Cup Sugar
      1 tsp Vanilla
      1/2 Cup Milk
      1 tray Ice cubes
      6 oz Frozen Orange Juice Concentrate

      Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
      This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

      Zucchini, sliced
      Yellow squash, sliced
      1 small can of corn, do not drain
      Salt and pepper, to taste
      Mozzarella cheese, shredded

      Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

      Alternatives: From time to time I add something new.
      1 small onion, sliced (optional)
      Mushrooms (optional)
      1-2 cloves garlic, minced (optional)
      Green and red pepper, sliced (optional)
      Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

      What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

      Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
      Originally called Decoration Day, seek in honor of the soldiers who fought and died in the Civil War, ask Memorial Day has since become a day to commemorate Americans who have died fighting in all wars.
      The first use of the name “Memorial Day” caught on in 1882. Yet, it was not declared the official name until 1967. Since May of 1971 Memorial Day has been celebrated on the last Monday of the month.

      Many observe Memorial Day by visiting cemeteries and memorials. Every year volunteers place an American flag on each grave in the National Cemetery. Friends and family members gather to continue the tradition of decorating the graves of loved ones. Memorial Day is a great opportunity to discuss with our children the history behind the holiday as well as, the many benefits we enjoy as a result of the ultimate sacrifices of brave men and women who died defending our freedom and liberty.

      In addition to honoring the memory of the military, Memorial Day marks one of the longest standing traditions since 1911, the Indy 500. It is also viewed as the beginning of summer and serves as a time for family gatherings, picnics and community celebrations.

      You can start your own family traditions to make Memorial Day more than just a three day weekend.

      • Write and perform a play.
      • Plant a Victory Garden.
      • Visit a National Monument.
      • Take a tour of the battlefields or a Historic site.
      • Attend a Civil War reenactment.
      • Attend a concert or parade.
      • Learn to make ice cream.
      • Learn to make homemade Root Beer.
      • Looking for something different to serve your guests other than hamburgers and hot dogs this Memorial Day?

        Sweet Chili chicken
        Hot German Potato Salad
        Kabobs- Honey Chicken Kabobs, Spicy Lime shrimp kabob, beef kabobs
        Seasoned Grilled Potato Fries
        I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

        2 pounds 4 oz boneless skinless chicken thighs
        2 tbsp lime juice
        1/2 c sweet chili sauce or chili garlic sauce
        1/4c Kecap Manis or soy sauce mixed with a little brown sugar

        Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
        I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

        2 pounds 4 oz boneless skinless chicken thighs
        2 tbsp lime juice
        1/2 c sweet chili sauce or chili garlic sauce
        1/4c Kecap Manis or soy sauce mixed with a little brown sugar

        Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
        This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
        2 med potatoes
        3/4 tsp salt
        3 slices bacon
        1/4 tsp celery seeds
        1/2 cup chopped onion
        dash pepper
        1 tbsp flour
        1/3 c water
        2-3 tsp sugar
        3 tbsp vinegar

        Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
        Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

        1 1/2 Cups Water
        1/2 Cup Sugar
        1 tsp Vanilla
        1/2 Cup Milk
        1 tray Ice cubes
        6 oz Frozen Orange Juice Concentrate

        Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
        Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

        1 1/2 Cups Water
        1/2 Cup Sugar
        1 tsp Vanilla
        1/2 Cup Milk
        1 tray Ice cubes
        6 oz Frozen Orange Juice Concentrate

        Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
        This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

        Zucchini, sliced
        Yellow squash, sliced
        1 small can of corn, do not drain
        Salt and pepper, to taste
        Mozzarella cheese, shredded

        Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

        Alternatives: From time to time I add something new.
        1 small onion, sliced (optional)
        Mushrooms (optional)
        1-2 cloves garlic, minced (optional)
        Green and red pepper, sliced (optional)
        Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

        1 1/2 Cups Water
        1/2 Cup Sugar
        1 tsp Vanilla
        1/2 Cup Milk
        1 tray Ice cubes
        6 oz Frozen Orange Juice Concentrate

        Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
        This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

        Zucchini, sliced
        Yellow squash, sliced
        1 small can of corn, do not drain
        Salt and pepper, to taste
        Mozzarella cheese, shredded

        Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

        Alternatives: From time to time I add something new.
        1 small onion, sliced (optional)
        Mushrooms (optional)
        1-2 cloves garlic, minced (optional)
        Green and red pepper, sliced (optional)
        Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

        What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

        Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
        Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

        1 1/2 Cups Water
        1/2 Cup Sugar
        1 tsp Vanilla
        1/2 Cup Milk
        1 tray Ice cubes
        6 oz Frozen Orange Juice Concentrate

        Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
        This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

        Zucchini, sliced
        Yellow squash, sliced
        1 small can of corn, do not drain
        Salt and pepper, to taste
        Mozzarella cheese, shredded

        Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

        Alternatives: From time to time I add something new.
        1 small onion, sliced (optional)
        Mushrooms (optional)
        1-2 cloves garlic, minced (optional)
        Green and red pepper, sliced (optional)
        Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

        What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

        Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
        Originally called Decoration Day, seek in honor of the soldiers who fought and died in the Civil War, ask Memorial Day has since become a day to commemorate Americans who have died fighting in all wars.
        The first use of the name “Memorial Day” caught on in 1882. Yet, it was not declared the official name until 1967. Since May of 1971 Memorial Day has been celebrated on the last Monday of the month.

        Many observe Memorial Day by visiting cemeteries and memorials. Every year volunteers place an American flag on each grave in the National Cemetery. Friends and family members gather to continue the tradition of decorating the graves of loved ones. Memorial Day is a great opportunity to discuss with our children the history behind the holiday as well as, the many benefits we enjoy as a result of the ultimate sacrifices of brave men and women who died defending our freedom and liberty.

        In addition to honoring the memory of the military, Memorial Day marks one of the longest standing traditions since 1911, the Indy 500. It is also viewed as the beginning of summer and serves as a time for family gatherings, picnics and community celebrations.

        You can start your own family traditions to make Memorial Day more than just a three day weekend.

        • Write and perform a play.
        • Plant a Victory Garden.
        • Visit a National Monument.
        • Take a tour of the battlefields or a Historic site.
        • Attend a Civil War reenactment.
        • Attend a concert or parade.
        • Learn to make ice cream.
        • Learn to make homemade Root Beer.
        • Looking for something different to serve your guests other than hamburgers and hot dogs this Memorial Day?

          Sweet Chili chicken
          Hot German Potato Salad
          Kabobs- Honey Chicken Kabobs, Spicy Lime shrimp kabob, beef kabobs
          Seasoned Grilled Potato Fries
          I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

          2 pounds 4 oz boneless skinless chicken thighs
          2 tbsp lime juice
          1/2 c sweet chili sauce or chili garlic sauce
          1/4c Kecap Manis or soy sauce mixed with a little brown sugar

          Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
          I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

          2 pounds 4 oz boneless skinless chicken thighs
          2 tbsp lime juice
          1/2 c sweet chili sauce or chili garlic sauce
          1/4c Kecap Manis or soy sauce mixed with a little brown sugar

          Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
          This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
          2 med potatoes
          3/4 tsp salt
          3 slices bacon
          1/4 tsp celery seeds
          1/2 cup chopped onion
          dash pepper
          1 tbsp flour
          1/3 c water
          2-3 tsp sugar
          3 tbsp vinegar

          Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
          I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

          2 pounds 4 oz boneless skinless chicken thighs
          2 tbsp lime juice
          1/2 c sweet chili sauce or chili garlic sauce
          1/4c Kecap Manis or soy sauce mixed with a little brown sugar

          Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
          This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
          2 med potatoes
          3/4 tsp salt
          3 slices bacon
          1/4 tsp celery seeds
          1/2 cup chopped onion
          dash pepper
          1 tbsp flour
          1/3 c water
          2-3 tsp sugar
          3 tbsp vinegar

          Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
          4 baking potatoes (6 oz each) cut lengthwise
          1 tsp salt
          1/4 c olive oil
          1/2 tsp pepper
          2 tsp paprika
          1/2 tsp chili powder

          Prepare oven or grill.
          In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.
          Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

          1 1/2 Cups Water
          1/2 Cup Sugar
          1 tsp Vanilla
          1/2 Cup Milk
          1 tray Ice cubes
          6 oz Frozen Orange Juice Concentrate

          Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
          Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

          1 1/2 Cups Water
          1/2 Cup Sugar
          1 tsp Vanilla
          1/2 Cup Milk
          1 tray Ice cubes
          6 oz Frozen Orange Juice Concentrate

          Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
          This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

          Zucchini, sliced
          Yellow squash, sliced
          1 small can of corn, do not drain
          Salt and pepper, to taste
          Mozzarella cheese, shredded

          Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

          Alternatives: From time to time I add something new.
          1 small onion, sliced (optional)
          Mushrooms (optional)
          1-2 cloves garlic, minced (optional)
          Green and red pepper, sliced (optional)
          Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

          1 1/2 Cups Water
          1/2 Cup Sugar
          1 tsp Vanilla
          1/2 Cup Milk
          1 tray Ice cubes
          6 oz Frozen Orange Juice Concentrate

          Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
          This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

          Zucchini, sliced
          Yellow squash, sliced
          1 small can of corn, do not drain
          Salt and pepper, to taste
          Mozzarella cheese, shredded

          Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

          Alternatives: From time to time I add something new.
          1 small onion, sliced (optional)
          Mushrooms (optional)
          1-2 cloves garlic, minced (optional)
          Green and red pepper, sliced (optional)
          Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

          What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

          Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
          Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

          1 1/2 Cups Water
          1/2 Cup Sugar
          1 tsp Vanilla
          1/2 Cup Milk
          1 tray Ice cubes
          6 oz Frozen Orange Juice Concentrate

          Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
          This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

          Zucchini, sliced
          Yellow squash, sliced
          1 small can of corn, do not drain
          Salt and pepper, to taste
          Mozzarella cheese, shredded

          Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

          Alternatives: From time to time I add something new.
          1 small onion, sliced (optional)
          Mushrooms (optional)
          1-2 cloves garlic, minced (optional)
          Green and red pepper, sliced (optional)
          Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

          What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

          Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
          Originally called Decoration Day, seek in honor of the soldiers who fought and died in the Civil War, ask Memorial Day has since become a day to commemorate Americans who have died fighting in all wars.
          The first use of the name “Memorial Day” caught on in 1882. Yet, it was not declared the official name until 1967. Since May of 1971 Memorial Day has been celebrated on the last Monday of the month.

          Many observe Memorial Day by visiting cemeteries and memorials. Every year volunteers place an American flag on each grave in the National Cemetery. Friends and family members gather to continue the tradition of decorating the graves of loved ones. Memorial Day is a great opportunity to discuss with our children the history behind the holiday as well as, the many benefits we enjoy as a result of the ultimate sacrifices of brave men and women who died defending our freedom and liberty.

          In addition to honoring the memory of the military, Memorial Day marks one of the longest standing traditions since 1911, the Indy 500. It is also viewed as the beginning of summer and serves as a time for family gatherings, picnics and community celebrations.

          You can start your own family traditions to make Memorial Day more than just a three day weekend.

          • Write and perform a play.
          • Plant a Victory Garden.
          • Visit a National Monument.
          • Take a tour of the battlefields or a Historic site.
          • Attend a Civil War reenactment.
          • Attend a concert or parade.
          • Learn to make ice cream.
          • Learn to make homemade Root Beer.
          • Looking for something different to serve your guests other than hamburgers and hot dogs this Memorial Day?

            Sweet Chili chicken
            Hot German Potato Salad
            Kabobs- Honey Chicken Kabobs, Spicy Lime shrimp kabob, beef kabobs
            Seasoned Grilled Potato Fries
            I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

            2 pounds 4 oz boneless skinless chicken thighs
            2 tbsp lime juice
            1/2 c sweet chili sauce or chili garlic sauce
            1/4c Kecap Manis or soy sauce mixed with a little brown sugar

            Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
            I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

            2 pounds 4 oz boneless skinless chicken thighs
            2 tbsp lime juice
            1/2 c sweet chili sauce or chili garlic sauce
            1/4c Kecap Manis or soy sauce mixed with a little brown sugar

            Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
            This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
            2 med potatoes
            3/4 tsp salt
            3 slices bacon
            1/4 tsp celery seeds
            1/2 cup chopped onion
            dash pepper
            1 tbsp flour
            1/3 c water
            2-3 tsp sugar
            3 tbsp vinegar

            Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
            I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

            2 pounds 4 oz boneless skinless chicken thighs
            2 tbsp lime juice
            1/2 c sweet chili sauce or chili garlic sauce
            1/4c Kecap Manis or soy sauce mixed with a little brown sugar

            Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
            This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
            2 med potatoes
            3/4 tsp salt
            3 slices bacon
            1/4 tsp celery seeds
            1/2 cup chopped onion
            dash pepper
            1 tbsp flour
            1/3 c water
            2-3 tsp sugar
            3 tbsp vinegar

            Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
            4 baking potatoes (6 oz each) cut lengthwise
            1 tsp salt
            1/4 c olive oil
            1/2 tsp pepper
            2 tsp paprika
            1/2 tsp chili powder

            Prepare oven or grill.
            In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.
            I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

            2 pounds 4 oz boneless skinless chicken thighs
            2 tbsp lime juice
            1/2 c sweet chili sauce or chili garlic sauce
            1/4c Kecap Manis or soy sauce mixed with a little brown sugar

            Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
            This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
            2 med potatoes
            3/4 tsp salt
            3 slices bacon
            1/4 tsp celery seeds
            1/2 cup chopped onion
            dash pepper
            1 tbsp flour
            1/3 c water
            2-3 tsp sugar
            3 tbsp vinegar

            Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
            4 baking potatoes (6 oz each) cut lengthwise
            1 tsp salt
            1/4 c olive oil
            1/2 tsp pepper
            2 tsp paprika
            1/2 tsp chili powder

            Prepare oven or grill.
            In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

            I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

            Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

            For the cookies:
            2 1/4 c flour
            1 t baking powder
            1/2 t baking soda
            1/4 t salt
            1/2 t cinnamon
            8 T soft butter
            1 1/4 c sugar
            2 large eggs
            1 t vanilla
            1/2 c sour cream
            3/4 c canned pumpkin

            The filling:
            6 T soft butter
            4 oz cream cheese, room temperature
            1 t vanilla
            2 c powdered sugar

            Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

            In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
            Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

            To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

            Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.
            Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

            1 1/2 Cups Water
            1/2 Cup Sugar
            1 tsp Vanilla
            1/2 Cup Milk
            1 tray Ice cubes
            6 oz Frozen Orange Juice Concentrate

            Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
            Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

            1 1/2 Cups Water
            1/2 Cup Sugar
            1 tsp Vanilla
            1/2 Cup Milk
            1 tray Ice cubes
            6 oz Frozen Orange Juice Concentrate

            Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
            This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

            Zucchini, sliced
            Yellow squash, sliced
            1 small can of corn, do not drain
            Salt and pepper, to taste
            Mozzarella cheese, shredded

            Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

            Alternatives: From time to time I add something new.
            1 small onion, sliced (optional)
            Mushrooms (optional)
            1-2 cloves garlic, minced (optional)
            Green and red pepper, sliced (optional)
            Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

            1 1/2 Cups Water
            1/2 Cup Sugar
            1 tsp Vanilla
            1/2 Cup Milk
            1 tray Ice cubes
            6 oz Frozen Orange Juice Concentrate

            Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
            This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

            Zucchini, sliced
            Yellow squash, sliced
            1 small can of corn, do not drain
            Salt and pepper, to taste
            Mozzarella cheese, shredded

            Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

            Alternatives: From time to time I add something new.
            1 small onion, sliced (optional)
            Mushrooms (optional)
            1-2 cloves garlic, minced (optional)
            Green and red pepper, sliced (optional)
            Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

            What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

            Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
            Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

            1 1/2 Cups Water
            1/2 Cup Sugar
            1 tsp Vanilla
            1/2 Cup Milk
            1 tray Ice cubes
            6 oz Frozen Orange Juice Concentrate

            Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
            This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

            Zucchini, sliced
            Yellow squash, sliced
            1 small can of corn, do not drain
            Salt and pepper, to taste
            Mozzarella cheese, shredded

            Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

            Alternatives: From time to time I add something new.
            1 small onion, sliced (optional)
            Mushrooms (optional)
            1-2 cloves garlic, minced (optional)
            Green and red pepper, sliced (optional)
            Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

            What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

            Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
            Originally called Decoration Day, seek in honor of the soldiers who fought and died in the Civil War, ask Memorial Day has since become a day to commemorate Americans who have died fighting in all wars.
            The first use of the name “Memorial Day” caught on in 1882. Yet, it was not declared the official name until 1967. Since May of 1971 Memorial Day has been celebrated on the last Monday of the month.

            Many observe Memorial Day by visiting cemeteries and memorials. Every year volunteers place an American flag on each grave in the National Cemetery. Friends and family members gather to continue the tradition of decorating the graves of loved ones. Memorial Day is a great opportunity to discuss with our children the history behind the holiday as well as, the many benefits we enjoy as a result of the ultimate sacrifices of brave men and women who died defending our freedom and liberty.

            In addition to honoring the memory of the military, Memorial Day marks one of the longest standing traditions since 1911, the Indy 500. It is also viewed as the beginning of summer and serves as a time for family gatherings, picnics and community celebrations.

            You can start your own family traditions to make Memorial Day more than just a three day weekend.

            • Write and perform a play.
            • Plant a Victory Garden.
            • Visit a National Monument.
            • Take a tour of the battlefields or a Historic site.
            • Attend a Civil War reenactment.
            • Attend a concert or parade.
            • Learn to make ice cream.
            • Learn to make homemade Root Beer.
            • Looking for something different to serve your guests other than hamburgers and hot dogs this Memorial Day?

              Sweet Chili chicken
              Hot German Potato Salad
              Kabobs- Honey Chicken Kabobs, Spicy Lime shrimp kabob, beef kabobs
              Seasoned Grilled Potato Fries
              I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

              2 pounds 4 oz boneless skinless chicken thighs
              2 tbsp lime juice
              1/2 c sweet chili sauce or chili garlic sauce
              1/4c Kecap Manis or soy sauce mixed with a little brown sugar

              Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
              I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

              2 pounds 4 oz boneless skinless chicken thighs
              2 tbsp lime juice
              1/2 c sweet chili sauce or chili garlic sauce
              1/4c Kecap Manis or soy sauce mixed with a little brown sugar

              Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
              This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
              2 med potatoes
              3/4 tsp salt
              3 slices bacon
              1/4 tsp celery seeds
              1/2 cup chopped onion
              dash pepper
              1 tbsp flour
              1/3 c water
              2-3 tsp sugar
              3 tbsp vinegar

              Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
              I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

              2 pounds 4 oz boneless skinless chicken thighs
              2 tbsp lime juice
              1/2 c sweet chili sauce or chili garlic sauce
              1/4c Kecap Manis or soy sauce mixed with a little brown sugar

              Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
              This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
              2 med potatoes
              3/4 tsp salt
              3 slices bacon
              1/4 tsp celery seeds
              1/2 cup chopped onion
              dash pepper
              1 tbsp flour
              1/3 c water
              2-3 tsp sugar
              3 tbsp vinegar

              Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
              4 baking potatoes (6 oz each) cut lengthwise
              1 tsp salt
              1/4 c olive oil
              1/2 tsp pepper
              2 tsp paprika
              1/2 tsp chili powder

              Prepare oven or grill.
              In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.
              I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

              2 pounds 4 oz boneless skinless chicken thighs
              2 tbsp lime juice
              1/2 c sweet chili sauce or chili garlic sauce
              1/4c Kecap Manis or soy sauce mixed with a little brown sugar

              Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
              This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
              2 med potatoes
              3/4 tsp salt
              3 slices bacon
              1/4 tsp celery seeds
              1/2 cup chopped onion
              dash pepper
              1 tbsp flour
              1/3 c water
              2-3 tsp sugar
              3 tbsp vinegar

              Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
              4 baking potatoes (6 oz each) cut lengthwise
              1 tsp salt
              1/4 c olive oil
              1/2 tsp pepper
              2 tsp paprika
              1/2 tsp chili powder

              Prepare oven or grill.
              In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

              I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

              Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

              For the cookies:
              2 1/4 c flour
              1 t baking powder
              1/2 t baking soda
              1/4 t salt
              1/2 t cinnamon
              8 T soft butter
              1 1/4 c sugar
              2 large eggs
              1 t vanilla
              1/2 c sour cream
              3/4 c canned pumpkin

              The filling:
              6 T soft butter
              4 oz cream cheese, room temperature
              1 t vanilla
              2 c powdered sugar

              Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

              In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
              Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

              To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

              Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.
              I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

              2 pounds 4 oz boneless skinless chicken thighs
              2 tbsp lime juice
              1/2 c sweet chili sauce or chili garlic sauce
              1/4c Kecap Manis or soy sauce mixed with a little brown sugar

              Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
              This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
              2 med potatoes
              3/4 tsp salt
              3 slices bacon
              1/4 tsp celery seeds
              1/2 cup chopped onion
              dash pepper
              1 tbsp flour
              1/3 c water
              2-3 tsp sugar
              3 tbsp vinegar

              Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
              4 baking potatoes (6 oz each) cut lengthwise
              1 tsp salt
              1/4 c olive oil
              1/2 tsp pepper
              2 tsp paprika
              1/2 tsp chili powder

              Prepare oven or grill.
              In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

              I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

              Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

              For the cookies:
              2 1/4 c flour
              1 t baking powder
              1/2 t baking soda
              1/4 t salt
              1/2 t cinnamon
              8 T soft butter
              1 1/4 c sugar
              2 large eggs
              1 t vanilla
              1/2 c sour cream
              3/4 c canned pumpkin

              The filling:
              6 T soft butter
              4 oz cream cheese, room temperature
              1 t vanilla
              2 c powdered sugar

              Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

              In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
              Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

              To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

              Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

              Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

              Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

              Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

              Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

              1/4 cup vegetable oil
              1/3 cup honey
              1/3 cup soy sauce
              1/4 teaspoon ground black pepper
              8 skinless, boneless chicken breast halves – cut into 1 inch cubes
              2 cloves garlic
              5 small onions, cut into 2 inch pieces
              2 red bell peppers, cut into 2 inch pieces

              12 slices bacon, partially cooked, optional

              Pineapple chunks, optional
              skewers

              In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

              Preheat the grill for high heat.

              Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

              Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

              1 1/2 Cups Water
              1/2 Cup Sugar
              1 tsp Vanilla
              1/2 Cup Milk
              1 tray Ice cubes
              6 oz Frozen Orange Juice Concentrate

              Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
              Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

              1 1/2 Cups Water
              1/2 Cup Sugar
              1 tsp Vanilla
              1/2 Cup Milk
              1 tray Ice cubes
              6 oz Frozen Orange Juice Concentrate

              Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
              This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

              Zucchini, sliced
              Yellow squash, sliced
              1 small can of corn, do not drain
              Salt and pepper, to taste
              Mozzarella cheese, shredded

              Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

              Alternatives: From time to time I add something new.
              1 small onion, sliced (optional)
              Mushrooms (optional)
              1-2 cloves garlic, minced (optional)
              Green and red pepper, sliced (optional)
              Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

              1 1/2 Cups Water
              1/2 Cup Sugar
              1 tsp Vanilla
              1/2 Cup Milk
              1 tray Ice cubes
              6 oz Frozen Orange Juice Concentrate

              Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
              This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

              Zucchini, sliced
              Yellow squash, sliced
              1 small can of corn, do not drain
              Salt and pepper, to taste
              Mozzarella cheese, shredded

              Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

              Alternatives: From time to time I add something new.
              1 small onion, sliced (optional)
              Mushrooms (optional)
              1-2 cloves garlic, minced (optional)
              Green and red pepper, sliced (optional)
              Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

              What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

              Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
              Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

              1 1/2 Cups Water
              1/2 Cup Sugar
              1 tsp Vanilla
              1/2 Cup Milk
              1 tray Ice cubes
              6 oz Frozen Orange Juice Concentrate

              Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
              This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

              Zucchini, sliced
              Yellow squash, sliced
              1 small can of corn, do not drain
              Salt and pepper, to taste
              Mozzarella cheese, shredded

              Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

              Alternatives: From time to time I add something new.
              1 small onion, sliced (optional)
              Mushrooms (optional)
              1-2 cloves garlic, minced (optional)
              Green and red pepper, sliced (optional)
              Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

              What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

              Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
              Originally called Decoration Day, seek in honor of the soldiers who fought and died in the Civil War, ask Memorial Day has since become a day to commemorate Americans who have died fighting in all wars.
              The first use of the name “Memorial Day” caught on in 1882. Yet, it was not declared the official name until 1967. Since May of 1971 Memorial Day has been celebrated on the last Monday of the month.

              Many observe Memorial Day by visiting cemeteries and memorials. Every year volunteers place an American flag on each grave in the National Cemetery. Friends and family members gather to continue the tradition of decorating the graves of loved ones. Memorial Day is a great opportunity to discuss with our children the history behind the holiday as well as, the many benefits we enjoy as a result of the ultimate sacrifices of brave men and women who died defending our freedom and liberty.

              In addition to honoring the memory of the military, Memorial Day marks one of the longest standing traditions since 1911, the Indy 500. It is also viewed as the beginning of summer and serves as a time for family gatherings, picnics and community celebrations.

              You can start your own family traditions to make Memorial Day more than just a three day weekend.

              • Write and perform a play.
              • Plant a Victory Garden.
              • Visit a National Monument.
              • Take a tour of the battlefields or a Historic site.
              • Attend a Civil War reenactment.
              • Attend a concert or parade.
              • Learn to make ice cream.
              • Learn to make homemade Root Beer.
              • Looking for something different to serve your guests other than hamburgers and hot dogs this Memorial Day?

                Sweet Chili chicken
                Hot German Potato Salad
                Kabobs- Honey Chicken Kabobs, Spicy Lime shrimp kabob, beef kabobs
                Seasoned Grilled Potato Fries
                I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                2 pounds 4 oz boneless skinless chicken thighs
                2 tbsp lime juice
                1/2 c sweet chili sauce or chili garlic sauce
                1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                2 pounds 4 oz boneless skinless chicken thighs
                2 tbsp lime juice
                1/2 c sweet chili sauce or chili garlic sauce
                1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                2 med potatoes
                3/4 tsp salt
                3 slices bacon
                1/4 tsp celery seeds
                1/2 cup chopped onion
                dash pepper
                1 tbsp flour
                1/3 c water
                2-3 tsp sugar
                3 tbsp vinegar

                Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                2 pounds 4 oz boneless skinless chicken thighs
                2 tbsp lime juice
                1/2 c sweet chili sauce or chili garlic sauce
                1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                2 med potatoes
                3/4 tsp salt
                3 slices bacon
                1/4 tsp celery seeds
                1/2 cup chopped onion
                dash pepper
                1 tbsp flour
                1/3 c water
                2-3 tsp sugar
                3 tbsp vinegar

                Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                4 baking potatoes (6 oz each) cut lengthwise
                1 tsp salt
                1/4 c olive oil
                1/2 tsp pepper
                2 tsp paprika
                1/2 tsp chili powder

                Prepare oven or grill.
                In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.
                I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                2 pounds 4 oz boneless skinless chicken thighs
                2 tbsp lime juice
                1/2 c sweet chili sauce or chili garlic sauce
                1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                2 med potatoes
                3/4 tsp salt
                3 slices bacon
                1/4 tsp celery seeds
                1/2 cup chopped onion
                dash pepper
                1 tbsp flour
                1/3 c water
                2-3 tsp sugar
                3 tbsp vinegar

                Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                4 baking potatoes (6 oz each) cut lengthwise
                1 tsp salt
                1/4 c olive oil
                1/2 tsp pepper
                2 tsp paprika
                1/2 tsp chili powder

                Prepare oven or grill.
                In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                For the cookies:
                2 1/4 c flour
                1 t baking powder
                1/2 t baking soda
                1/4 t salt
                1/2 t cinnamon
                8 T soft butter
                1 1/4 c sugar
                2 large eggs
                1 t vanilla
                1/2 c sour cream
                3/4 c canned pumpkin

                The filling:
                6 T soft butter
                4 oz cream cheese, room temperature
                1 t vanilla
                2 c powdered sugar

                Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.
                I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                2 pounds 4 oz boneless skinless chicken thighs
                2 tbsp lime juice
                1/2 c sweet chili sauce or chili garlic sauce
                1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                2 med potatoes
                3/4 tsp salt
                3 slices bacon
                1/4 tsp celery seeds
                1/2 cup chopped onion
                dash pepper
                1 tbsp flour
                1/3 c water
                2-3 tsp sugar
                3 tbsp vinegar

                Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                4 baking potatoes (6 oz each) cut lengthwise
                1 tsp salt
                1/4 c olive oil
                1/2 tsp pepper
                2 tsp paprika
                1/2 tsp chili powder

                Prepare oven or grill.
                In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                For the cookies:
                2 1/4 c flour
                1 t baking powder
                1/2 t baking soda
                1/4 t salt
                1/2 t cinnamon
                8 T soft butter
                1 1/4 c sugar
                2 large eggs
                1 t vanilla
                1/2 c sour cream
                3/4 c canned pumpkin

                The filling:
                6 T soft butter
                4 oz cream cheese, room temperature
                1 t vanilla
                2 c powdered sugar

                Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                1/4 cup vegetable oil
                1/3 cup honey
                1/3 cup soy sauce
                1/4 teaspoon ground black pepper
                8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                2 cloves garlic
                5 small onions, cut into 2 inch pieces
                2 red bell peppers, cut into 2 inch pieces

                12 slices bacon, partially cooked, optional

                Pineapple chunks, optional
                skewers

                In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                Preheat the grill for high heat.

                Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                2 pounds 4 oz boneless skinless chicken thighs
                2 tbsp lime juice
                1/2 c sweet chili sauce or chili garlic sauce
                1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                2 med potatoes
                3/4 tsp salt
                3 slices bacon
                1/4 tsp celery seeds
                1/2 cup chopped onion
                dash pepper
                1 tbsp flour
                1/3 c water
                2-3 tsp sugar
                3 tbsp vinegar

                Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                4 baking potatoes (6 oz each) cut lengthwise
                1 tsp salt
                1/4 c olive oil
                1/2 tsp pepper
                2 tsp paprika
                1/2 tsp chili powder

                Prepare oven or grill.
                In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                For the cookies:
                2 1/4 c flour
                1 t baking powder
                1/2 t baking soda
                1/4 t salt
                1/2 t cinnamon
                8 T soft butter
                1 1/4 c sugar
                2 large eggs
                1 t vanilla
                1/2 c sour cream
                3/4 c canned pumpkin

                The filling:
                6 T soft butter
                4 oz cream cheese, room temperature
                1 t vanilla
                2 c powdered sugar

                Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                1/4 cup vegetable oil
                1/3 cup honey
                1/3 cup soy sauce
                1/4 teaspoon ground black pepper
                8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                2 cloves garlic
                5 small onions, cut into 2 inch pieces
                2 red bell peppers, cut into 2 inch pieces

                12 slices bacon, partially cooked, optional

                Pineapple chunks, optional
                skewers

                In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                Preheat the grill for high heat.

                Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                We use this marinade on steaks, viagra too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, onions, peppers, artichokes, corn, carrots, potatoes, etc.

                1 1/2 cups olive oil
                3/4 cup soy sauce
                1/2 cup white wine vinegar
                1/3 cup lime or lemon juice
                1/4 cup Worcestershire sauce
                2 tablespoons ground dry mustard
                2 1/4 teaspoons salt
                1 tablespoon ground black pepper
                1 1/2 tablespoons chopped fresh parsley
                2 tablespoons ground cloves
                1- 1/2 pounds beef sirloin, cut into 2-inch bites

                Mix together. Cut Put meat in a Zip Lock bag. Pour marinade into bag. Refrigerate for 2-24 hours.
                Preheat the grill for high heat.

                Drain marinade from beef; discard marinade. Thread beef and vegetables alternately onto the skewers.  Place the skewers on the grill. Cook for 5 to 10 minutes, occasionally turning.
                Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                1 1/2 Cups Water
                1/2 Cup Sugar
                1 tsp Vanilla
                1/2 Cup Milk
                1 tray Ice cubes
                6 oz Frozen Orange Juice Concentrate

                Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                1 1/2 Cups Water
                1/2 Cup Sugar
                1 tsp Vanilla
                1/2 Cup Milk
                1 tray Ice cubes
                6 oz Frozen Orange Juice Concentrate

                Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

                Zucchini, sliced
                Yellow squash, sliced
                1 small can of corn, do not drain
                Salt and pepper, to taste
                Mozzarella cheese, shredded

                Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

                Alternatives: From time to time I add something new.
                1 small onion, sliced (optional)
                Mushrooms (optional)
                1-2 cloves garlic, minced (optional)
                Green and red pepper, sliced (optional)
                Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                1 1/2 Cups Water
                1/2 Cup Sugar
                1 tsp Vanilla
                1/2 Cup Milk
                1 tray Ice cubes
                6 oz Frozen Orange Juice Concentrate

                Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

                Zucchini, sliced
                Yellow squash, sliced
                1 small can of corn, do not drain
                Salt and pepper, to taste
                Mozzarella cheese, shredded

                Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

                Alternatives: From time to time I add something new.
                1 small onion, sliced (optional)
                Mushrooms (optional)
                1-2 cloves garlic, minced (optional)
                Green and red pepper, sliced (optional)
                Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

                What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

                Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
                Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                1 1/2 Cups Water
                1/2 Cup Sugar
                1 tsp Vanilla
                1/2 Cup Milk
                1 tray Ice cubes
                6 oz Frozen Orange Juice Concentrate

                Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

                Zucchini, sliced
                Yellow squash, sliced
                1 small can of corn, do not drain
                Salt and pepper, to taste
                Mozzarella cheese, shredded

                Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

                Alternatives: From time to time I add something new.
                1 small onion, sliced (optional)
                Mushrooms (optional)
                1-2 cloves garlic, minced (optional)
                Green and red pepper, sliced (optional)
                Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

                What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

                Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
                Originally called Decoration Day, seek in honor of the soldiers who fought and died in the Civil War, ask Memorial Day has since become a day to commemorate Americans who have died fighting in all wars.
                The first use of the name “Memorial Day” caught on in 1882. Yet, it was not declared the official name until 1967. Since May of 1971 Memorial Day has been celebrated on the last Monday of the month.

                Many observe Memorial Day by visiting cemeteries and memorials. Every year volunteers place an American flag on each grave in the National Cemetery. Friends and family members gather to continue the tradition of decorating the graves of loved ones. Memorial Day is a great opportunity to discuss with our children the history behind the holiday as well as, the many benefits we enjoy as a result of the ultimate sacrifices of brave men and women who died defending our freedom and liberty.

                In addition to honoring the memory of the military, Memorial Day marks one of the longest standing traditions since 1911, the Indy 500. It is also viewed as the beginning of summer and serves as a time for family gatherings, picnics and community celebrations.

                You can start your own family traditions to make Memorial Day more than just a three day weekend.

                • Write and perform a play.
                • Plant a Victory Garden.
                • Visit a National Monument.
                • Take a tour of the battlefields or a Historic site.
                • Attend a Civil War reenactment.
                • Attend a concert or parade.
                • Learn to make ice cream.
                • Learn to make homemade Root Beer.
                • Looking for something different to serve your guests other than hamburgers and hot dogs this Memorial Day?

                  Sweet Chili chicken
                  Hot German Potato Salad
                  Kabobs- Honey Chicken Kabobs, Spicy Lime shrimp kabob, beef kabobs
                  Seasoned Grilled Potato Fries
                  I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                  2 pounds 4 oz boneless skinless chicken thighs
                  2 tbsp lime juice
                  1/2 c sweet chili sauce or chili garlic sauce
                  1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                  Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                  I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                  2 pounds 4 oz boneless skinless chicken thighs
                  2 tbsp lime juice
                  1/2 c sweet chili sauce or chili garlic sauce
                  1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                  Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                  This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                  2 med potatoes
                  3/4 tsp salt
                  3 slices bacon
                  1/4 tsp celery seeds
                  1/2 cup chopped onion
                  dash pepper
                  1 tbsp flour
                  1/3 c water
                  2-3 tsp sugar
                  3 tbsp vinegar

                  Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                  I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                  2 pounds 4 oz boneless skinless chicken thighs
                  2 tbsp lime juice
                  1/2 c sweet chili sauce or chili garlic sauce
                  1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                  Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                  This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                  2 med potatoes
                  3/4 tsp salt
                  3 slices bacon
                  1/4 tsp celery seeds
                  1/2 cup chopped onion
                  dash pepper
                  1 tbsp flour
                  1/3 c water
                  2-3 tsp sugar
                  3 tbsp vinegar

                  Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                  4 baking potatoes (6 oz each) cut lengthwise
                  1 tsp salt
                  1/4 c olive oil
                  1/2 tsp pepper
                  2 tsp paprika
                  1/2 tsp chili powder

                  Prepare oven or grill.
                  In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.
                  I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                  2 pounds 4 oz boneless skinless chicken thighs
                  2 tbsp lime juice
                  1/2 c sweet chili sauce or chili garlic sauce
                  1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                  Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                  This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                  2 med potatoes
                  3/4 tsp salt
                  3 slices bacon
                  1/4 tsp celery seeds
                  1/2 cup chopped onion
                  dash pepper
                  1 tbsp flour
                  1/3 c water
                  2-3 tsp sugar
                  3 tbsp vinegar

                  Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                  4 baking potatoes (6 oz each) cut lengthwise
                  1 tsp salt
                  1/4 c olive oil
                  1/2 tsp pepper
                  2 tsp paprika
                  1/2 tsp chili powder

                  Prepare oven or grill.
                  In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                  I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                  Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                  For the cookies:
                  2 1/4 c flour
                  1 t baking powder
                  1/2 t baking soda
                  1/4 t salt
                  1/2 t cinnamon
                  8 T soft butter
                  1 1/4 c sugar
                  2 large eggs
                  1 t vanilla
                  1/2 c sour cream
                  3/4 c canned pumpkin

                  The filling:
                  6 T soft butter
                  4 oz cream cheese, room temperature
                  1 t vanilla
                  2 c powdered sugar

                  Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                  In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                  Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                  To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                  Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.
                  I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                  2 pounds 4 oz boneless skinless chicken thighs
                  2 tbsp lime juice
                  1/2 c sweet chili sauce or chili garlic sauce
                  1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                  Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                  This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                  2 med potatoes
                  3/4 tsp salt
                  3 slices bacon
                  1/4 tsp celery seeds
                  1/2 cup chopped onion
                  dash pepper
                  1 tbsp flour
                  1/3 c water
                  2-3 tsp sugar
                  3 tbsp vinegar

                  Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                  4 baking potatoes (6 oz each) cut lengthwise
                  1 tsp salt
                  1/4 c olive oil
                  1/2 tsp pepper
                  2 tsp paprika
                  1/2 tsp chili powder

                  Prepare oven or grill.
                  In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                  I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                  Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                  For the cookies:
                  2 1/4 c flour
                  1 t baking powder
                  1/2 t baking soda
                  1/4 t salt
                  1/2 t cinnamon
                  8 T soft butter
                  1 1/4 c sugar
                  2 large eggs
                  1 t vanilla
                  1/2 c sour cream
                  3/4 c canned pumpkin

                  The filling:
                  6 T soft butter
                  4 oz cream cheese, room temperature
                  1 t vanilla
                  2 c powdered sugar

                  Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                  In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                  Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                  To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                  Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                  Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                  Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                  Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                  Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                  1/4 cup vegetable oil
                  1/3 cup honey
                  1/3 cup soy sauce
                  1/4 teaspoon ground black pepper
                  8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                  2 cloves garlic
                  5 small onions, cut into 2 inch pieces
                  2 red bell peppers, cut into 2 inch pieces

                  12 slices bacon, partially cooked, optional

                  Pineapple chunks, optional
                  skewers

                  In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                  Preheat the grill for high heat.

                  Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                  I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                  2 pounds 4 oz boneless skinless chicken thighs
                  2 tbsp lime juice
                  1/2 c sweet chili sauce or chili garlic sauce
                  1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                  Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                  This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                  2 med potatoes
                  3/4 tsp salt
                  3 slices bacon
                  1/4 tsp celery seeds
                  1/2 cup chopped onion
                  dash pepper
                  1 tbsp flour
                  1/3 c water
                  2-3 tsp sugar
                  3 tbsp vinegar

                  Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                  4 baking potatoes (6 oz each) cut lengthwise
                  1 tsp salt
                  1/4 c olive oil
                  1/2 tsp pepper
                  2 tsp paprika
                  1/2 tsp chili powder

                  Prepare oven or grill.
                  In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                  I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                  Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                  For the cookies:
                  2 1/4 c flour
                  1 t baking powder
                  1/2 t baking soda
                  1/4 t salt
                  1/2 t cinnamon
                  8 T soft butter
                  1 1/4 c sugar
                  2 large eggs
                  1 t vanilla
                  1/2 c sour cream
                  3/4 c canned pumpkin

                  The filling:
                  6 T soft butter
                  4 oz cream cheese, room temperature
                  1 t vanilla
                  2 c powdered sugar

                  Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                  In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                  Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                  To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                  Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                  Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                  Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                  Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                  Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                  1/4 cup vegetable oil
                  1/3 cup honey
                  1/3 cup soy sauce
                  1/4 teaspoon ground black pepper
                  8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                  2 cloves garlic
                  5 small onions, cut into 2 inch pieces
                  2 red bell peppers, cut into 2 inch pieces

                  12 slices bacon, partially cooked, optional

                  Pineapple chunks, optional
                  skewers

                  In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                  Preheat the grill for high heat.

                  Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                  We use this marinade on steaks, viagra too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, onions, peppers, artichokes, corn, carrots, potatoes, etc.

                  1 1/2 cups olive oil
                  3/4 cup soy sauce
                  1/2 cup white wine vinegar
                  1/3 cup lime or lemon juice
                  1/4 cup Worcestershire sauce
                  2 tablespoons ground dry mustard
                  2 1/4 teaspoons salt
                  1 tablespoon ground black pepper
                  1 1/2 tablespoons chopped fresh parsley
                  2 tablespoons ground cloves
                  1- 1/2 pounds beef sirloin, cut into 2-inch bites

                  Mix together. Cut Put meat in a Zip Lock bag. Pour marinade into bag. Refrigerate for 2-24 hours.
                  Preheat the grill for high heat.

                  Drain marinade from beef; discard marinade. Thread beef and vegetables alternately onto the skewers.  Place the skewers on the grill. Cook for 5 to 10 minutes, occasionally turning.
                  I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                  2 pounds 4 oz boneless skinless chicken thighs
                  2 tbsp lime juice
                  1/2 c sweet chili sauce or chili garlic sauce
                  1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                  Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                  This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                  2 med potatoes
                  3/4 tsp salt
                  3 slices bacon
                  1/4 tsp celery seeds
                  1/2 cup chopped onion
                  dash pepper
                  1 tbsp flour
                  1/3 c water
                  2-3 tsp sugar
                  3 tbsp vinegar

                  Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                  4 baking potatoes (6 oz each) cut lengthwise
                  1 tsp salt
                  1/4 c olive oil
                  1/2 tsp pepper
                  2 tsp paprika
                  1/2 tsp chili powder

                  Prepare oven or grill.
                  In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                  I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                  Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                  For the cookies:
                  2 1/4 c flour
                  1 t baking powder
                  1/2 t baking soda
                  1/4 t salt
                  1/2 t cinnamon
                  8 T soft butter
                  1 1/4 c sugar
                  2 large eggs
                  1 t vanilla
                  1/2 c sour cream
                  3/4 c canned pumpkin

                  The filling:
                  6 T soft butter
                  4 oz cream cheese, room temperature
                  1 t vanilla
                  2 c powdered sugar

                  Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                  In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                  Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                  To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                  Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                  Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                  Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                  Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                  Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                  1/4 cup vegetable oil
                  1/3 cup honey
                  1/3 cup soy sauce
                  1/4 teaspoon ground black pepper
                  8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                  2 cloves garlic
                  5 small onions, cut into 2 inch pieces
                  2 red bell peppers, cut into 2 inch pieces

                  12 slices bacon, partially cooked, optional

                  Pineapple chunks, optional
                  skewers

                  In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                  Preheat the grill for high heat.

                  Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                  We use this marinade on steaks, viagra too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, onions, peppers, artichokes, corn, carrots, potatoes, etc.

                  1 1/2 cups olive oil
                  3/4 cup soy sauce
                  1/2 cup white wine vinegar
                  1/3 cup lime or lemon juice
                  1/4 cup Worcestershire sauce
                  2 tablespoons ground dry mustard
                  2 1/4 teaspoons salt
                  1 tablespoon ground black pepper
                  1 1/2 tablespoons chopped fresh parsley
                  2 tablespoons ground cloves
                  1- 1/2 pounds beef sirloin, cut into 2-inch bites

                  Mix together. Cut Put meat in a Zip Lock bag. Pour marinade into bag. Refrigerate for 2-24 hours.
                  Preheat the grill for high heat.

                  Drain marinade from beef; discard marinade. Thread beef and vegetables alternately onto the skewers.  Place the skewers on the grill. Cook for 5 to 10 minutes, occasionally turning.
                  24 large prawns, click peeled and deveined
                  1 tbsp olive oil
                  2 limes, healing zested and juiced
                  2 green chile peppers, seeded and chopped
                  2 cloves garlic, minced
                  1/2 (2 inch) piece fresh ginger root, chopped
                  1/2 medium onion, coarsely chopped
                  skewers

                  Place the prawns and lime zest in a large zip lock bag. In a food processor, add the olive oil, lime juice, chile pepper, garlic, ginger, and onion. Process until smooth. Pour marinade in the bag of prawns, massage to coat. Cover, and refrigerate for 2 hours.

                  Preheat grill for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head. Cook prawns for 5 minutes, turning once, or until opaque.
                  Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                  1 1/2 Cups Water
                  1/2 Cup Sugar
                  1 tsp Vanilla
                  1/2 Cup Milk
                  1 tray Ice cubes
                  6 oz Frozen Orange Juice Concentrate

                  Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                  Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                  1 1/2 Cups Water
                  1/2 Cup Sugar
                  1 tsp Vanilla
                  1/2 Cup Milk
                  1 tray Ice cubes
                  6 oz Frozen Orange Juice Concentrate

                  Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                  This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

                  Zucchini, sliced
                  Yellow squash, sliced
                  1 small can of corn, do not drain
                  Salt and pepper, to taste
                  Mozzarella cheese, shredded

                  Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

                  Alternatives: From time to time I add something new.
                  1 small onion, sliced (optional)
                  Mushrooms (optional)
                  1-2 cloves garlic, minced (optional)
                  Green and red pepper, sliced (optional)
                  Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                  1 1/2 Cups Water
                  1/2 Cup Sugar
                  1 tsp Vanilla
                  1/2 Cup Milk
                  1 tray Ice cubes
                  6 oz Frozen Orange Juice Concentrate

                  Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                  This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

                  Zucchini, sliced
                  Yellow squash, sliced
                  1 small can of corn, do not drain
                  Salt and pepper, to taste
                  Mozzarella cheese, shredded

                  Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

                  Alternatives: From time to time I add something new.
                  1 small onion, sliced (optional)
                  Mushrooms (optional)
                  1-2 cloves garlic, minced (optional)
                  Green and red pepper, sliced (optional)
                  Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

                  What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

                  Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
                  Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                  1 1/2 Cups Water
                  1/2 Cup Sugar
                  1 tsp Vanilla
                  1/2 Cup Milk
                  1 tray Ice cubes
                  6 oz Frozen Orange Juice Concentrate

                  Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                  This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

                  Zucchini, sliced
                  Yellow squash, sliced
                  1 small can of corn, do not drain
                  Salt and pepper, to taste
                  Mozzarella cheese, shredded

                  Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

                  Alternatives: From time to time I add something new.
                  1 small onion, sliced (optional)
                  Mushrooms (optional)
                  1-2 cloves garlic, minced (optional)
                  Green and red pepper, sliced (optional)
                  Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

                  What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

                  Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
                  Originally called Decoration Day, seek in honor of the soldiers who fought and died in the Civil War, ask Memorial Day has since become a day to commemorate Americans who have died fighting in all wars.
                  The first use of the name “Memorial Day” caught on in 1882. Yet, it was not declared the official name until 1967. Since May of 1971 Memorial Day has been celebrated on the last Monday of the month.

                  Many observe Memorial Day by visiting cemeteries and memorials. Every year volunteers place an American flag on each grave in the National Cemetery. Friends and family members gather to continue the tradition of decorating the graves of loved ones. Memorial Day is a great opportunity to discuss with our children the history behind the holiday as well as, the many benefits we enjoy as a result of the ultimate sacrifices of brave men and women who died defending our freedom and liberty.

                  In addition to honoring the memory of the military, Memorial Day marks one of the longest standing traditions since 1911, the Indy 500. It is also viewed as the beginning of summer and serves as a time for family gatherings, picnics and community celebrations.

                  You can start your own family traditions to make Memorial Day more than just a three day weekend.

                  • Write and perform a play.
                  • Plant a Victory Garden.
                  • Visit a National Monument.
                  • Take a tour of the battlefields or a Historic site.
                  • Attend a Civil War reenactment.
                  • Attend a concert or parade.
                  • Learn to make ice cream.
                  • Learn to make homemade Root Beer.
                  • Looking for something different to serve your guests other than hamburgers and hot dogs this Memorial Day?

                    Sweet Chili chicken
                    Hot German Potato Salad
                    Kabobs- Honey Chicken Kabobs, Spicy Lime shrimp kabob, beef kabobs
                    Seasoned Grilled Potato Fries
                    I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                    2 pounds 4 oz boneless skinless chicken thighs
                    2 tbsp lime juice
                    1/2 c sweet chili sauce or chili garlic sauce
                    1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                    Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                    I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                    2 pounds 4 oz boneless skinless chicken thighs
                    2 tbsp lime juice
                    1/2 c sweet chili sauce or chili garlic sauce
                    1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                    Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                    This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                    2 med potatoes
                    3/4 tsp salt
                    3 slices bacon
                    1/4 tsp celery seeds
                    1/2 cup chopped onion
                    dash pepper
                    1 tbsp flour
                    1/3 c water
                    2-3 tsp sugar
                    3 tbsp vinegar

                    Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                    I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                    2 pounds 4 oz boneless skinless chicken thighs
                    2 tbsp lime juice
                    1/2 c sweet chili sauce or chili garlic sauce
                    1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                    Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                    This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                    2 med potatoes
                    3/4 tsp salt
                    3 slices bacon
                    1/4 tsp celery seeds
                    1/2 cup chopped onion
                    dash pepper
                    1 tbsp flour
                    1/3 c water
                    2-3 tsp sugar
                    3 tbsp vinegar

                    Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                    4 baking potatoes (6 oz each) cut lengthwise
                    1 tsp salt
                    1/4 c olive oil
                    1/2 tsp pepper
                    2 tsp paprika
                    1/2 tsp chili powder

                    Prepare oven or grill.
                    In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.
                    I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                    2 pounds 4 oz boneless skinless chicken thighs
                    2 tbsp lime juice
                    1/2 c sweet chili sauce or chili garlic sauce
                    1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                    Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                    This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                    2 med potatoes
                    3/4 tsp salt
                    3 slices bacon
                    1/4 tsp celery seeds
                    1/2 cup chopped onion
                    dash pepper
                    1 tbsp flour
                    1/3 c water
                    2-3 tsp sugar
                    3 tbsp vinegar

                    Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                    4 baking potatoes (6 oz each) cut lengthwise
                    1 tsp salt
                    1/4 c olive oil
                    1/2 tsp pepper
                    2 tsp paprika
                    1/2 tsp chili powder

                    Prepare oven or grill.
                    In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                    I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                    Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                    For the cookies:
                    2 1/4 c flour
                    1 t baking powder
                    1/2 t baking soda
                    1/4 t salt
                    1/2 t cinnamon
                    8 T soft butter
                    1 1/4 c sugar
                    2 large eggs
                    1 t vanilla
                    1/2 c sour cream
                    3/4 c canned pumpkin

                    The filling:
                    6 T soft butter
                    4 oz cream cheese, room temperature
                    1 t vanilla
                    2 c powdered sugar

                    Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                    In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                    Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                    To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                    Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.
                    I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                    2 pounds 4 oz boneless skinless chicken thighs
                    2 tbsp lime juice
                    1/2 c sweet chili sauce or chili garlic sauce
                    1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                    Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                    This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                    2 med potatoes
                    3/4 tsp salt
                    3 slices bacon
                    1/4 tsp celery seeds
                    1/2 cup chopped onion
                    dash pepper
                    1 tbsp flour
                    1/3 c water
                    2-3 tsp sugar
                    3 tbsp vinegar

                    Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                    4 baking potatoes (6 oz each) cut lengthwise
                    1 tsp salt
                    1/4 c olive oil
                    1/2 tsp pepper
                    2 tsp paprika
                    1/2 tsp chili powder

                    Prepare oven or grill.
                    In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                    I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                    Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                    For the cookies:
                    2 1/4 c flour
                    1 t baking powder
                    1/2 t baking soda
                    1/4 t salt
                    1/2 t cinnamon
                    8 T soft butter
                    1 1/4 c sugar
                    2 large eggs
                    1 t vanilla
                    1/2 c sour cream
                    3/4 c canned pumpkin

                    The filling:
                    6 T soft butter
                    4 oz cream cheese, room temperature
                    1 t vanilla
                    2 c powdered sugar

                    Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                    In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                    Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                    To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                    Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                    Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                    Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                    Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                    Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                    1/4 cup vegetable oil
                    1/3 cup honey
                    1/3 cup soy sauce
                    1/4 teaspoon ground black pepper
                    8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                    2 cloves garlic
                    5 small onions, cut into 2 inch pieces
                    2 red bell peppers, cut into 2 inch pieces

                    12 slices bacon, partially cooked, optional

                    Pineapple chunks, optional
                    skewers

                    In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                    Preheat the grill for high heat.

                    Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                    I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                    2 pounds 4 oz boneless skinless chicken thighs
                    2 tbsp lime juice
                    1/2 c sweet chili sauce or chili garlic sauce
                    1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                    Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                    This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                    2 med potatoes
                    3/4 tsp salt
                    3 slices bacon
                    1/4 tsp celery seeds
                    1/2 cup chopped onion
                    dash pepper
                    1 tbsp flour
                    1/3 c water
                    2-3 tsp sugar
                    3 tbsp vinegar

                    Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                    4 baking potatoes (6 oz each) cut lengthwise
                    1 tsp salt
                    1/4 c olive oil
                    1/2 tsp pepper
                    2 tsp paprika
                    1/2 tsp chili powder

                    Prepare oven or grill.
                    In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                    I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                    Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                    For the cookies:
                    2 1/4 c flour
                    1 t baking powder
                    1/2 t baking soda
                    1/4 t salt
                    1/2 t cinnamon
                    8 T soft butter
                    1 1/4 c sugar
                    2 large eggs
                    1 t vanilla
                    1/2 c sour cream
                    3/4 c canned pumpkin

                    The filling:
                    6 T soft butter
                    4 oz cream cheese, room temperature
                    1 t vanilla
                    2 c powdered sugar

                    Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                    In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                    Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                    To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                    Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                    Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                    Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                    Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                    Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                    1/4 cup vegetable oil
                    1/3 cup honey
                    1/3 cup soy sauce
                    1/4 teaspoon ground black pepper
                    8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                    2 cloves garlic
                    5 small onions, cut into 2 inch pieces
                    2 red bell peppers, cut into 2 inch pieces

                    12 slices bacon, partially cooked, optional

                    Pineapple chunks, optional
                    skewers

                    In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                    Preheat the grill for high heat.

                    Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                    We use this marinade on steaks, viagra too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, onions, peppers, artichokes, corn, carrots, potatoes, etc.

                    1 1/2 cups olive oil
                    3/4 cup soy sauce
                    1/2 cup white wine vinegar
                    1/3 cup lime or lemon juice
                    1/4 cup Worcestershire sauce
                    2 tablespoons ground dry mustard
                    2 1/4 teaspoons salt
                    1 tablespoon ground black pepper
                    1 1/2 tablespoons chopped fresh parsley
                    2 tablespoons ground cloves
                    1- 1/2 pounds beef sirloin, cut into 2-inch bites

                    Mix together. Cut Put meat in a Zip Lock bag. Pour marinade into bag. Refrigerate for 2-24 hours.
                    Preheat the grill for high heat.

                    Drain marinade from beef; discard marinade. Thread beef and vegetables alternately onto the skewers.  Place the skewers on the grill. Cook for 5 to 10 minutes, occasionally turning.
                    I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                    2 pounds 4 oz boneless skinless chicken thighs
                    2 tbsp lime juice
                    1/2 c sweet chili sauce or chili garlic sauce
                    1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                    Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                    This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                    2 med potatoes
                    3/4 tsp salt
                    3 slices bacon
                    1/4 tsp celery seeds
                    1/2 cup chopped onion
                    dash pepper
                    1 tbsp flour
                    1/3 c water
                    2-3 tsp sugar
                    3 tbsp vinegar

                    Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                    4 baking potatoes (6 oz each) cut lengthwise
                    1 tsp salt
                    1/4 c olive oil
                    1/2 tsp pepper
                    2 tsp paprika
                    1/2 tsp chili powder

                    Prepare oven or grill.
                    In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                    I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                    Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                    For the cookies:
                    2 1/4 c flour
                    1 t baking powder
                    1/2 t baking soda
                    1/4 t salt
                    1/2 t cinnamon
                    8 T soft butter
                    1 1/4 c sugar
                    2 large eggs
                    1 t vanilla
                    1/2 c sour cream
                    3/4 c canned pumpkin

                    The filling:
                    6 T soft butter
                    4 oz cream cheese, room temperature
                    1 t vanilla
                    2 c powdered sugar

                    Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                    In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                    Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                    To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                    Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                    Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                    Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                    Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                    Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                    1/4 cup vegetable oil
                    1/3 cup honey
                    1/3 cup soy sauce
                    1/4 teaspoon ground black pepper
                    8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                    2 cloves garlic
                    5 small onions, cut into 2 inch pieces
                    2 red bell peppers, cut into 2 inch pieces

                    12 slices bacon, partially cooked, optional

                    Pineapple chunks, optional
                    skewers

                    In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                    Preheat the grill for high heat.

                    Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                    We use this marinade on steaks, viagra too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, onions, peppers, artichokes, corn, carrots, potatoes, etc.

                    1 1/2 cups olive oil
                    3/4 cup soy sauce
                    1/2 cup white wine vinegar
                    1/3 cup lime or lemon juice
                    1/4 cup Worcestershire sauce
                    2 tablespoons ground dry mustard
                    2 1/4 teaspoons salt
                    1 tablespoon ground black pepper
                    1 1/2 tablespoons chopped fresh parsley
                    2 tablespoons ground cloves
                    1- 1/2 pounds beef sirloin, cut into 2-inch bites

                    Mix together. Cut Put meat in a Zip Lock bag. Pour marinade into bag. Refrigerate for 2-24 hours.
                    Preheat the grill for high heat.

                    Drain marinade from beef; discard marinade. Thread beef and vegetables alternately onto the skewers.  Place the skewers on the grill. Cook for 5 to 10 minutes, occasionally turning.
                    24 large prawns, click peeled and deveined
                    1 tbsp olive oil
                    2 limes, healing zested and juiced
                    2 green chile peppers, seeded and chopped
                    2 cloves garlic, minced
                    1/2 (2 inch) piece fresh ginger root, chopped
                    1/2 medium onion, coarsely chopped
                    skewers

                    Place the prawns and lime zest in a large zip lock bag. In a food processor, add the olive oil, lime juice, chile pepper, garlic, ginger, and onion. Process until smooth. Pour marinade in the bag of prawns, massage to coat. Cover, and refrigerate for 2 hours.

                    Preheat grill for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head. Cook prawns for 5 minutes, turning once, or until opaque.
                    I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                    2 pounds 4 oz boneless skinless chicken thighs
                    2 tbsp lime juice
                    1/2 c sweet chili sauce or chili garlic sauce
                    1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                    Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                    This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                    2 med potatoes
                    3/4 tsp salt
                    3 slices bacon
                    1/4 tsp celery seeds
                    1/2 cup chopped onion
                    dash pepper
                    1 tbsp flour
                    1/3 c water
                    2-3 tsp sugar
                    3 tbsp vinegar

                    Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                    4 baking potatoes (6 oz each) cut lengthwise
                    1 tsp salt
                    1/4 c olive oil
                    1/2 tsp pepper
                    2 tsp paprika
                    1/2 tsp chili powder

                    Prepare oven or grill.
                    In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                    I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                    Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                    For the cookies:
                    2 1/4 c flour
                    1 t baking powder
                    1/2 t baking soda
                    1/4 t salt
                    1/2 t cinnamon
                    8 T soft butter
                    1 1/4 c sugar
                    2 large eggs
                    1 t vanilla
                    1/2 c sour cream
                    3/4 c canned pumpkin

                    The filling:
                    6 T soft butter
                    4 oz cream cheese, room temperature
                    1 t vanilla
                    2 c powdered sugar

                    Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                    In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                    Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                    To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                    Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                    Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                    Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                    Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                    Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                    1/4 cup vegetable oil
                    1/3 cup honey
                    1/3 cup soy sauce
                    1/4 teaspoon ground black pepper
                    8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                    2 cloves garlic
                    5 small onions, cut into 2 inch pieces
                    2 red bell peppers, cut into 2 inch pieces

                    12 slices bacon, partially cooked, optional

                    Pineapple chunks, optional
                    skewers

                    In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                    Preheat the grill for high heat.

                    Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                    We use this marinade on steaks, viagra too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, onions, peppers, artichokes, corn, carrots, potatoes, etc.

                    1 1/2 cups olive oil
                    3/4 cup soy sauce
                    1/2 cup white wine vinegar
                    1/3 cup lime or lemon juice
                    1/4 cup Worcestershire sauce
                    2 tablespoons ground dry mustard
                    2 1/4 teaspoons salt
                    1 tablespoon ground black pepper
                    1 1/2 tablespoons chopped fresh parsley
                    2 tablespoons ground cloves
                    1- 1/2 pounds beef sirloin, cut into 2-inch bites

                    Mix together. Cut Put meat in a Zip Lock bag. Pour marinade into bag. Refrigerate for 2-24 hours.
                    Preheat the grill for high heat.

                    Drain marinade from beef; discard marinade. Thread beef and vegetables alternately onto the skewers.  Place the skewers on the grill. Cook for 5 to 10 minutes, occasionally turning.
                    24 large prawns, click peeled and deveined
                    1 tbsp olive oil
                    2 limes, healing zested and juiced
                    2 green chile peppers, seeded and chopped
                    2 cloves garlic, minced
                    1/2 (2 inch) piece fresh ginger root, chopped
                    1/2 medium onion, coarsely chopped
                    skewers

                    Place the prawns and lime zest in a large zip lock bag. In a food processor, add the olive oil, lime juice, chile pepper, garlic, ginger, and onion. Process until smooth. Pour marinade in the bag of prawns, massage to coat. Cover, and refrigerate for 2 hours.

                    Preheat grill for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head. Cook prawns for 5 minutes, turning once, or until opaque.
                    This is a recipe inspired by my friend Jean S. The first time I had one was at her house. She is an amazing cook. I loved going over to her house for dinner because she always made something amazing. Her secret she said was cooking magazines. Essentially the Navajo taco is just that, cialis 40mg a taco. The toppings are virtually endless. In fact the night I had this at Jean’s house we had grilled shrimp. You can also serve the fry bread for dessert with some honey butter.

                    Fry Bread:
                    2 c flour
                    1/2 tsp salt
                    1/2 c dry milk powder
                    1 tbsp baking powder
                    1-1/2 tbsp shortening
                    2/3 to 3/4 c warm water
                    Vegetable oil for frying

                    In a medium bowl mix dry ingredients; cut in shortening. Gradually add the water, decease mixing until dough comes together to form a ball. Be careful not to knead or mix the dough too much or the bread will be crispy or tough. Divide into 10 balls. Cover; let rest for 15 minutes. Roll each ball into a 6-inch circle. Make a small hole in the center of each disc. This will allow it to cook evenly. Pour the oil into a pan. There should be about 1-2 inches of oil. Heat to 375. Slide each disc into oil; fry for about 2-3 minutes on each side or until puffed and golden. Drain.

                    Toppings:
                    Chopped onions
                    Chopped tomatoes
                    Shredded lettuce
                    Shredded cheese
                    Cooked hamburger
                    Refried Beans
                    Chili
                    Cooked shrimp
                    Salsa
                    Sour cream
                    Guacamole

                    To serve top the flat bread with your choice of meat then add the vegetables. Enjoy!
                    Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                    1 1/2 Cups Water
                    1/2 Cup Sugar
                    1 tsp Vanilla
                    1/2 Cup Milk
                    1 tray Ice cubes
                    6 oz Frozen Orange Juice Concentrate

                    Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                    Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                    1 1/2 Cups Water
                    1/2 Cup Sugar
                    1 tsp Vanilla
                    1/2 Cup Milk
                    1 tray Ice cubes
                    6 oz Frozen Orange Juice Concentrate

                    Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                    This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

                    Zucchini, sliced
                    Yellow squash, sliced
                    1 small can of corn, do not drain
                    Salt and pepper, to taste
                    Mozzarella cheese, shredded

                    Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

                    Alternatives: From time to time I add something new.
                    1 small onion, sliced (optional)
                    Mushrooms (optional)
                    1-2 cloves garlic, minced (optional)
                    Green and red pepper, sliced (optional)
                    Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                    1 1/2 Cups Water
                    1/2 Cup Sugar
                    1 tsp Vanilla
                    1/2 Cup Milk
                    1 tray Ice cubes
                    6 oz Frozen Orange Juice Concentrate

                    Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                    This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

                    Zucchini, sliced
                    Yellow squash, sliced
                    1 small can of corn, do not drain
                    Salt and pepper, to taste
                    Mozzarella cheese, shredded

                    Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

                    Alternatives: From time to time I add something new.
                    1 small onion, sliced (optional)
                    Mushrooms (optional)
                    1-2 cloves garlic, minced (optional)
                    Green and red pepper, sliced (optional)
                    Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

                    What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

                    Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
                    Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                    1 1/2 Cups Water
                    1/2 Cup Sugar
                    1 tsp Vanilla
                    1/2 Cup Milk
                    1 tray Ice cubes
                    6 oz Frozen Orange Juice Concentrate

                    Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                    This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

                    Zucchini, sliced
                    Yellow squash, sliced
                    1 small can of corn, do not drain
                    Salt and pepper, to taste
                    Mozzarella cheese, shredded

                    Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

                    Alternatives: From time to time I add something new.
                    1 small onion, sliced (optional)
                    Mushrooms (optional)
                    1-2 cloves garlic, minced (optional)
                    Green and red pepper, sliced (optional)
                    Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

                    What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

                    Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
                    Originally called Decoration Day, seek in honor of the soldiers who fought and died in the Civil War, ask Memorial Day has since become a day to commemorate Americans who have died fighting in all wars.
                    The first use of the name “Memorial Day” caught on in 1882. Yet, it was not declared the official name until 1967. Since May of 1971 Memorial Day has been celebrated on the last Monday of the month.

                    Many observe Memorial Day by visiting cemeteries and memorials. Every year volunteers place an American flag on each grave in the National Cemetery. Friends and family members gather to continue the tradition of decorating the graves of loved ones. Memorial Day is a great opportunity to discuss with our children the history behind the holiday as well as, the many benefits we enjoy as a result of the ultimate sacrifices of brave men and women who died defending our freedom and liberty.

                    In addition to honoring the memory of the military, Memorial Day marks one of the longest standing traditions since 1911, the Indy 500. It is also viewed as the beginning of summer and serves as a time for family gatherings, picnics and community celebrations.

                    You can start your own family traditions to make Memorial Day more than just a three day weekend.

                    • Write and perform a play.
                    • Plant a Victory Garden.
                    • Visit a National Monument.
                    • Take a tour of the battlefields or a Historic site.
                    • Attend a Civil War reenactment.
                    • Attend a concert or parade.
                    • Learn to make ice cream.
                    • Learn to make homemade Root Beer.
                    • Looking for something different to serve your guests other than hamburgers and hot dogs this Memorial Day?

                      Sweet Chili chicken
                      Hot German Potato Salad
                      Kabobs- Honey Chicken Kabobs, Spicy Lime shrimp kabob, beef kabobs
                      Seasoned Grilled Potato Fries
                      I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                      2 pounds 4 oz boneless skinless chicken thighs
                      2 tbsp lime juice
                      1/2 c sweet chili sauce or chili garlic sauce
                      1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                      Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                      I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                      2 pounds 4 oz boneless skinless chicken thighs
                      2 tbsp lime juice
                      1/2 c sweet chili sauce or chili garlic sauce
                      1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                      Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                      This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                      2 med potatoes
                      3/4 tsp salt
                      3 slices bacon
                      1/4 tsp celery seeds
                      1/2 cup chopped onion
                      dash pepper
                      1 tbsp flour
                      1/3 c water
                      2-3 tsp sugar
                      3 tbsp vinegar

                      Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                      I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                      2 pounds 4 oz boneless skinless chicken thighs
                      2 tbsp lime juice
                      1/2 c sweet chili sauce or chili garlic sauce
                      1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                      Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                      This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                      2 med potatoes
                      3/4 tsp salt
                      3 slices bacon
                      1/4 tsp celery seeds
                      1/2 cup chopped onion
                      dash pepper
                      1 tbsp flour
                      1/3 c water
                      2-3 tsp sugar
                      3 tbsp vinegar

                      Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                      4 baking potatoes (6 oz each) cut lengthwise
                      1 tsp salt
                      1/4 c olive oil
                      1/2 tsp pepper
                      2 tsp paprika
                      1/2 tsp chili powder

                      Prepare oven or grill.
                      In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.
                      I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                      2 pounds 4 oz boneless skinless chicken thighs
                      2 tbsp lime juice
                      1/2 c sweet chili sauce or chili garlic sauce
                      1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                      Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                      This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                      2 med potatoes
                      3/4 tsp salt
                      3 slices bacon
                      1/4 tsp celery seeds
                      1/2 cup chopped onion
                      dash pepper
                      1 tbsp flour
                      1/3 c water
                      2-3 tsp sugar
                      3 tbsp vinegar

                      Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                      4 baking potatoes (6 oz each) cut lengthwise
                      1 tsp salt
                      1/4 c olive oil
                      1/2 tsp pepper
                      2 tsp paprika
                      1/2 tsp chili powder

                      Prepare oven or grill.
                      In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                      I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                      Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                      For the cookies:
                      2 1/4 c flour
                      1 t baking powder
                      1/2 t baking soda
                      1/4 t salt
                      1/2 t cinnamon
                      8 T soft butter
                      1 1/4 c sugar
                      2 large eggs
                      1 t vanilla
                      1/2 c sour cream
                      3/4 c canned pumpkin

                      The filling:
                      6 T soft butter
                      4 oz cream cheese, room temperature
                      1 t vanilla
                      2 c powdered sugar

                      Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                      In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                      Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                      To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                      Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.
                      I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                      2 pounds 4 oz boneless skinless chicken thighs
                      2 tbsp lime juice
                      1/2 c sweet chili sauce or chili garlic sauce
                      1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                      Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                      This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                      2 med potatoes
                      3/4 tsp salt
                      3 slices bacon
                      1/4 tsp celery seeds
                      1/2 cup chopped onion
                      dash pepper
                      1 tbsp flour
                      1/3 c water
                      2-3 tsp sugar
                      3 tbsp vinegar

                      Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                      4 baking potatoes (6 oz each) cut lengthwise
                      1 tsp salt
                      1/4 c olive oil
                      1/2 tsp pepper
                      2 tsp paprika
                      1/2 tsp chili powder

                      Prepare oven or grill.
                      In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                      I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                      Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                      For the cookies:
                      2 1/4 c flour
                      1 t baking powder
                      1/2 t baking soda
                      1/4 t salt
                      1/2 t cinnamon
                      8 T soft butter
                      1 1/4 c sugar
                      2 large eggs
                      1 t vanilla
                      1/2 c sour cream
                      3/4 c canned pumpkin

                      The filling:
                      6 T soft butter
                      4 oz cream cheese, room temperature
                      1 t vanilla
                      2 c powdered sugar

                      Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                      In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                      Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                      To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                      Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                      Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                      Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                      Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                      Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                      1/4 cup vegetable oil
                      1/3 cup honey
                      1/3 cup soy sauce
                      1/4 teaspoon ground black pepper
                      8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                      2 cloves garlic
                      5 small onions, cut into 2 inch pieces
                      2 red bell peppers, cut into 2 inch pieces

                      12 slices bacon, partially cooked, optional

                      Pineapple chunks, optional
                      skewers

                      In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                      Preheat the grill for high heat.

                      Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                      I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                      2 pounds 4 oz boneless skinless chicken thighs
                      2 tbsp lime juice
                      1/2 c sweet chili sauce or chili garlic sauce
                      1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                      Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                      This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                      2 med potatoes
                      3/4 tsp salt
                      3 slices bacon
                      1/4 tsp celery seeds
                      1/2 cup chopped onion
                      dash pepper
                      1 tbsp flour
                      1/3 c water
                      2-3 tsp sugar
                      3 tbsp vinegar

                      Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                      4 baking potatoes (6 oz each) cut lengthwise
                      1 tsp salt
                      1/4 c olive oil
                      1/2 tsp pepper
                      2 tsp paprika
                      1/2 tsp chili powder

                      Prepare oven or grill.
                      In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                      I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                      Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                      For the cookies:
                      2 1/4 c flour
                      1 t baking powder
                      1/2 t baking soda
                      1/4 t salt
                      1/2 t cinnamon
                      8 T soft butter
                      1 1/4 c sugar
                      2 large eggs
                      1 t vanilla
                      1/2 c sour cream
                      3/4 c canned pumpkin

                      The filling:
                      6 T soft butter
                      4 oz cream cheese, room temperature
                      1 t vanilla
                      2 c powdered sugar

                      Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                      In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                      Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                      To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                      Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                      Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                      Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                      Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                      Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                      1/4 cup vegetable oil
                      1/3 cup honey
                      1/3 cup soy sauce
                      1/4 teaspoon ground black pepper
                      8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                      2 cloves garlic
                      5 small onions, cut into 2 inch pieces
                      2 red bell peppers, cut into 2 inch pieces

                      12 slices bacon, partially cooked, optional

                      Pineapple chunks, optional
                      skewers

                      In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                      Preheat the grill for high heat.

                      Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                      We use this marinade on steaks, viagra too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, onions, peppers, artichokes, corn, carrots, potatoes, etc.

                      1 1/2 cups olive oil
                      3/4 cup soy sauce
                      1/2 cup white wine vinegar
                      1/3 cup lime or lemon juice
                      1/4 cup Worcestershire sauce
                      2 tablespoons ground dry mustard
                      2 1/4 teaspoons salt
                      1 tablespoon ground black pepper
                      1 1/2 tablespoons chopped fresh parsley
                      2 tablespoons ground cloves
                      1- 1/2 pounds beef sirloin, cut into 2-inch bites

                      Mix together. Cut Put meat in a Zip Lock bag. Pour marinade into bag. Refrigerate for 2-24 hours.
                      Preheat the grill for high heat.

                      Drain marinade from beef; discard marinade. Thread beef and vegetables alternately onto the skewers.  Place the skewers on the grill. Cook for 5 to 10 minutes, occasionally turning.
                      I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                      2 pounds 4 oz boneless skinless chicken thighs
                      2 tbsp lime juice
                      1/2 c sweet chili sauce or chili garlic sauce
                      1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                      Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                      This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                      2 med potatoes
                      3/4 tsp salt
                      3 slices bacon
                      1/4 tsp celery seeds
                      1/2 cup chopped onion
                      dash pepper
                      1 tbsp flour
                      1/3 c water
                      2-3 tsp sugar
                      3 tbsp vinegar

                      Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                      4 baking potatoes (6 oz each) cut lengthwise
                      1 tsp salt
                      1/4 c olive oil
                      1/2 tsp pepper
                      2 tsp paprika
                      1/2 tsp chili powder

                      Prepare oven or grill.
                      In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                      I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                      Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                      For the cookies:
                      2 1/4 c flour
                      1 t baking powder
                      1/2 t baking soda
                      1/4 t salt
                      1/2 t cinnamon
                      8 T soft butter
                      1 1/4 c sugar
                      2 large eggs
                      1 t vanilla
                      1/2 c sour cream
                      3/4 c canned pumpkin

                      The filling:
                      6 T soft butter
                      4 oz cream cheese, room temperature
                      1 t vanilla
                      2 c powdered sugar

                      Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                      In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                      Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                      To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                      Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                      Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                      Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                      Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                      Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                      1/4 cup vegetable oil
                      1/3 cup honey
                      1/3 cup soy sauce
                      1/4 teaspoon ground black pepper
                      8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                      2 cloves garlic
                      5 small onions, cut into 2 inch pieces
                      2 red bell peppers, cut into 2 inch pieces

                      12 slices bacon, partially cooked, optional

                      Pineapple chunks, optional
                      skewers

                      In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                      Preheat the grill for high heat.

                      Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                      We use this marinade on steaks, viagra too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, onions, peppers, artichokes, corn, carrots, potatoes, etc.

                      1 1/2 cups olive oil
                      3/4 cup soy sauce
                      1/2 cup white wine vinegar
                      1/3 cup lime or lemon juice
                      1/4 cup Worcestershire sauce
                      2 tablespoons ground dry mustard
                      2 1/4 teaspoons salt
                      1 tablespoon ground black pepper
                      1 1/2 tablespoons chopped fresh parsley
                      2 tablespoons ground cloves
                      1- 1/2 pounds beef sirloin, cut into 2-inch bites

                      Mix together. Cut Put meat in a Zip Lock bag. Pour marinade into bag. Refrigerate for 2-24 hours.
                      Preheat the grill for high heat.

                      Drain marinade from beef; discard marinade. Thread beef and vegetables alternately onto the skewers.  Place the skewers on the grill. Cook for 5 to 10 minutes, occasionally turning.
                      24 large prawns, click peeled and deveined
                      1 tbsp olive oil
                      2 limes, healing zested and juiced
                      2 green chile peppers, seeded and chopped
                      2 cloves garlic, minced
                      1/2 (2 inch) piece fresh ginger root, chopped
                      1/2 medium onion, coarsely chopped
                      skewers

                      Place the prawns and lime zest in a large zip lock bag. In a food processor, add the olive oil, lime juice, chile pepper, garlic, ginger, and onion. Process until smooth. Pour marinade in the bag of prawns, massage to coat. Cover, and refrigerate for 2 hours.

                      Preheat grill for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head. Cook prawns for 5 minutes, turning once, or until opaque.
                      I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                      2 pounds 4 oz boneless skinless chicken thighs
                      2 tbsp lime juice
                      1/2 c sweet chili sauce or chili garlic sauce
                      1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                      Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                      This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                      2 med potatoes
                      3/4 tsp salt
                      3 slices bacon
                      1/4 tsp celery seeds
                      1/2 cup chopped onion
                      dash pepper
                      1 tbsp flour
                      1/3 c water
                      2-3 tsp sugar
                      3 tbsp vinegar

                      Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                      4 baking potatoes (6 oz each) cut lengthwise
                      1 tsp salt
                      1/4 c olive oil
                      1/2 tsp pepper
                      2 tsp paprika
                      1/2 tsp chili powder

                      Prepare oven or grill.
                      In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                      I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                      Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                      For the cookies:
                      2 1/4 c flour
                      1 t baking powder
                      1/2 t baking soda
                      1/4 t salt
                      1/2 t cinnamon
                      8 T soft butter
                      1 1/4 c sugar
                      2 large eggs
                      1 t vanilla
                      1/2 c sour cream
                      3/4 c canned pumpkin

                      The filling:
                      6 T soft butter
                      4 oz cream cheese, room temperature
                      1 t vanilla
                      2 c powdered sugar

                      Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                      In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                      Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                      To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                      Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                      Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                      Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                      Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                      Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                      1/4 cup vegetable oil
                      1/3 cup honey
                      1/3 cup soy sauce
                      1/4 teaspoon ground black pepper
                      8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                      2 cloves garlic
                      5 small onions, cut into 2 inch pieces
                      2 red bell peppers, cut into 2 inch pieces

                      12 slices bacon, partially cooked, optional

                      Pineapple chunks, optional
                      skewers

                      In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                      Preheat the grill for high heat.

                      Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                      We use this marinade on steaks, viagra too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, onions, peppers, artichokes, corn, carrots, potatoes, etc.

                      1 1/2 cups olive oil
                      3/4 cup soy sauce
                      1/2 cup white wine vinegar
                      1/3 cup lime or lemon juice
                      1/4 cup Worcestershire sauce
                      2 tablespoons ground dry mustard
                      2 1/4 teaspoons salt
                      1 tablespoon ground black pepper
                      1 1/2 tablespoons chopped fresh parsley
                      2 tablespoons ground cloves
                      1- 1/2 pounds beef sirloin, cut into 2-inch bites

                      Mix together. Cut Put meat in a Zip Lock bag. Pour marinade into bag. Refrigerate for 2-24 hours.
                      Preheat the grill for high heat.

                      Drain marinade from beef; discard marinade. Thread beef and vegetables alternately onto the skewers.  Place the skewers on the grill. Cook for 5 to 10 minutes, occasionally turning.
                      24 large prawns, click peeled and deveined
                      1 tbsp olive oil
                      2 limes, healing zested and juiced
                      2 green chile peppers, seeded and chopped
                      2 cloves garlic, minced
                      1/2 (2 inch) piece fresh ginger root, chopped
                      1/2 medium onion, coarsely chopped
                      skewers

                      Place the prawns and lime zest in a large zip lock bag. In a food processor, add the olive oil, lime juice, chile pepper, garlic, ginger, and onion. Process until smooth. Pour marinade in the bag of prawns, massage to coat. Cover, and refrigerate for 2 hours.

                      Preheat grill for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head. Cook prawns for 5 minutes, turning once, or until opaque.
                      This is a recipe inspired by my friend Jean S. The first time I had one was at her house. She is an amazing cook. I loved going over to her house for dinner because she always made something amazing. Her secret she said was cooking magazines. Essentially the Navajo taco is just that, cialis 40mg a taco. The toppings are virtually endless. In fact the night I had this at Jean’s house we had grilled shrimp. You can also serve the fry bread for dessert with some honey butter.

                      Fry Bread:
                      2 c flour
                      1/2 tsp salt
                      1/2 c dry milk powder
                      1 tbsp baking powder
                      1-1/2 tbsp shortening
                      2/3 to 3/4 c warm water
                      Vegetable oil for frying

                      In a medium bowl mix dry ingredients; cut in shortening. Gradually add the water, decease mixing until dough comes together to form a ball. Be careful not to knead or mix the dough too much or the bread will be crispy or tough. Divide into 10 balls. Cover; let rest for 15 minutes. Roll each ball into a 6-inch circle. Make a small hole in the center of each disc. This will allow it to cook evenly. Pour the oil into a pan. There should be about 1-2 inches of oil. Heat to 375. Slide each disc into oil; fry for about 2-3 minutes on each side or until puffed and golden. Drain.

                      Toppings:
                      Chopped onions
                      Chopped tomatoes
                      Shredded lettuce
                      Shredded cheese
                      Cooked hamburger
                      Refried Beans
                      Chili
                      Cooked shrimp
                      Salsa
                      Sour cream
                      Guacamole

                      To serve top the flat bread with your choice of meat then add the vegetables. Enjoy!
                      I got this recipe from a magazine but the name eludes me. The recipe was submitted by Bob Barker the late host of the Price is Right. Beware this makes a ton.

                      1 pound tri-color fusilli pasta
                      3 bell peppers (yellow, patient what is ed red and green), cut into strips
                      6 oz grape tomatoes, halved (1 cup)
                      1/2 cup pitted kalamata olives, coarsely chopped
                      1 (6.5-oz) jar marinated artichokes, drained and chopped
                      1 red onion, sliced
                      2 cloves garlic, finely chopped
                      1/2 cup extra-virgin olive oil
                      1/4 cup red wine vinegar
                      1 cup packed fresh basil leaves, chopped
                      1 teaspoon lemon juice
                      Italian seasoning
                      Salt and pepper

                      In a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a baking sheet to cool to room temperature, about 10 minutes.
                      Meanwhile, in a large bowl, toss together the bell peppers, tomatoes, olives, artichokes, onion, garlic, olive oil and vinegar. Add the pasta, basil and lemon juice and toss again. Season to taste with Italian seasoning, salt and pepper.
                      Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                      1 1/2 Cups Water
                      1/2 Cup Sugar
                      1 tsp Vanilla
                      1/2 Cup Milk
                      1 tray Ice cubes
                      6 oz Frozen Orange Juice Concentrate

                      Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                      Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                      1 1/2 Cups Water
                      1/2 Cup Sugar
                      1 tsp Vanilla
                      1/2 Cup Milk
                      1 tray Ice cubes
                      6 oz Frozen Orange Juice Concentrate

                      Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                      This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

                      Zucchini, sliced
                      Yellow squash, sliced
                      1 small can of corn, do not drain
                      Salt and pepper, to taste
                      Mozzarella cheese, shredded

                      Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

                      Alternatives: From time to time I add something new.
                      1 small onion, sliced (optional)
                      Mushrooms (optional)
                      1-2 cloves garlic, minced (optional)
                      Green and red pepper, sliced (optional)
                      Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                      1 1/2 Cups Water
                      1/2 Cup Sugar
                      1 tsp Vanilla
                      1/2 Cup Milk
                      1 tray Ice cubes
                      6 oz Frozen Orange Juice Concentrate

                      Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                      This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

                      Zucchini, sliced
                      Yellow squash, sliced
                      1 small can of corn, do not drain
                      Salt and pepper, to taste
                      Mozzarella cheese, shredded

                      Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

                      Alternatives: From time to time I add something new.
                      1 small onion, sliced (optional)
                      Mushrooms (optional)
                      1-2 cloves garlic, minced (optional)
                      Green and red pepper, sliced (optional)
                      Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

                      What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

                      Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
                      Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                      1 1/2 Cups Water
                      1/2 Cup Sugar
                      1 tsp Vanilla
                      1/2 Cup Milk
                      1 tray Ice cubes
                      6 oz Frozen Orange Juice Concentrate

                      Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                      This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

                      Zucchini, sliced
                      Yellow squash, sliced
                      1 small can of corn, do not drain
                      Salt and pepper, to taste
                      Mozzarella cheese, shredded

                      Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

                      Alternatives: From time to time I add something new.
                      1 small onion, sliced (optional)
                      Mushrooms (optional)
                      1-2 cloves garlic, minced (optional)
                      Green and red pepper, sliced (optional)
                      Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

                      What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

                      Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
                      Originally called Decoration Day, seek in honor of the soldiers who fought and died in the Civil War, ask Memorial Day has since become a day to commemorate Americans who have died fighting in all wars.
                      The first use of the name “Memorial Day” caught on in 1882. Yet, it was not declared the official name until 1967. Since May of 1971 Memorial Day has been celebrated on the last Monday of the month.

                      Many observe Memorial Day by visiting cemeteries and memorials. Every year volunteers place an American flag on each grave in the National Cemetery. Friends and family members gather to continue the tradition of decorating the graves of loved ones. Memorial Day is a great opportunity to discuss with our children the history behind the holiday as well as, the many benefits we enjoy as a result of the ultimate sacrifices of brave men and women who died defending our freedom and liberty.

                      In addition to honoring the memory of the military, Memorial Day marks one of the longest standing traditions since 1911, the Indy 500. It is also viewed as the beginning of summer and serves as a time for family gatherings, picnics and community celebrations.

                      You can start your own family traditions to make Memorial Day more than just a three day weekend.

                      • Write and perform a play.
                      • Plant a Victory Garden.
                      • Visit a National Monument.
                      • Take a tour of the battlefields or a Historic site.
                      • Attend a Civil War reenactment.
                      • Attend a concert or parade.
                      • Learn to make ice cream.
                      • Learn to make homemade Root Beer.
                      • Looking for something different to serve your guests other than hamburgers and hot dogs this Memorial Day?

                        Sweet Chili chicken
                        Hot German Potato Salad
                        Kabobs- Honey Chicken Kabobs, Spicy Lime shrimp kabob, beef kabobs
                        Seasoned Grilled Potato Fries
                        I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                        2 pounds 4 oz boneless skinless chicken thighs
                        2 tbsp lime juice
                        1/2 c sweet chili sauce or chili garlic sauce
                        1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                        Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                        I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                        2 pounds 4 oz boneless skinless chicken thighs
                        2 tbsp lime juice
                        1/2 c sweet chili sauce or chili garlic sauce
                        1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                        Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                        This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                        2 med potatoes
                        3/4 tsp salt
                        3 slices bacon
                        1/4 tsp celery seeds
                        1/2 cup chopped onion
                        dash pepper
                        1 tbsp flour
                        1/3 c water
                        2-3 tsp sugar
                        3 tbsp vinegar

                        Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                        I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                        2 pounds 4 oz boneless skinless chicken thighs
                        2 tbsp lime juice
                        1/2 c sweet chili sauce or chili garlic sauce
                        1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                        Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                        This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                        2 med potatoes
                        3/4 tsp salt
                        3 slices bacon
                        1/4 tsp celery seeds
                        1/2 cup chopped onion
                        dash pepper
                        1 tbsp flour
                        1/3 c water
                        2-3 tsp sugar
                        3 tbsp vinegar

                        Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                        4 baking potatoes (6 oz each) cut lengthwise
                        1 tsp salt
                        1/4 c olive oil
                        1/2 tsp pepper
                        2 tsp paprika
                        1/2 tsp chili powder

                        Prepare oven or grill.
                        In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.
                        I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                        2 pounds 4 oz boneless skinless chicken thighs
                        2 tbsp lime juice
                        1/2 c sweet chili sauce or chili garlic sauce
                        1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                        Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                        This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                        2 med potatoes
                        3/4 tsp salt
                        3 slices bacon
                        1/4 tsp celery seeds
                        1/2 cup chopped onion
                        dash pepper
                        1 tbsp flour
                        1/3 c water
                        2-3 tsp sugar
                        3 tbsp vinegar

                        Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                        4 baking potatoes (6 oz each) cut lengthwise
                        1 tsp salt
                        1/4 c olive oil
                        1/2 tsp pepper
                        2 tsp paprika
                        1/2 tsp chili powder

                        Prepare oven or grill.
                        In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                        I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                        Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                        For the cookies:
                        2 1/4 c flour
                        1 t baking powder
                        1/2 t baking soda
                        1/4 t salt
                        1/2 t cinnamon
                        8 T soft butter
                        1 1/4 c sugar
                        2 large eggs
                        1 t vanilla
                        1/2 c sour cream
                        3/4 c canned pumpkin

                        The filling:
                        6 T soft butter
                        4 oz cream cheese, room temperature
                        1 t vanilla
                        2 c powdered sugar

                        Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                        In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                        Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                        To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                        Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.
                        I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                        2 pounds 4 oz boneless skinless chicken thighs
                        2 tbsp lime juice
                        1/2 c sweet chili sauce or chili garlic sauce
                        1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                        Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                        This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                        2 med potatoes
                        3/4 tsp salt
                        3 slices bacon
                        1/4 tsp celery seeds
                        1/2 cup chopped onion
                        dash pepper
                        1 tbsp flour
                        1/3 c water
                        2-3 tsp sugar
                        3 tbsp vinegar

                        Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                        4 baking potatoes (6 oz each) cut lengthwise
                        1 tsp salt
                        1/4 c olive oil
                        1/2 tsp pepper
                        2 tsp paprika
                        1/2 tsp chili powder

                        Prepare oven or grill.
                        In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                        I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                        Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                        For the cookies:
                        2 1/4 c flour
                        1 t baking powder
                        1/2 t baking soda
                        1/4 t salt
                        1/2 t cinnamon
                        8 T soft butter
                        1 1/4 c sugar
                        2 large eggs
                        1 t vanilla
                        1/2 c sour cream
                        3/4 c canned pumpkin

                        The filling:
                        6 T soft butter
                        4 oz cream cheese, room temperature
                        1 t vanilla
                        2 c powdered sugar

                        Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                        In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                        Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                        To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                        Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                        Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                        Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                        Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                        Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                        1/4 cup vegetable oil
                        1/3 cup honey
                        1/3 cup soy sauce
                        1/4 teaspoon ground black pepper
                        8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                        2 cloves garlic
                        5 small onions, cut into 2 inch pieces
                        2 red bell peppers, cut into 2 inch pieces

                        12 slices bacon, partially cooked, optional

                        Pineapple chunks, optional
                        skewers

                        In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                        Preheat the grill for high heat.

                        Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                        I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                        2 pounds 4 oz boneless skinless chicken thighs
                        2 tbsp lime juice
                        1/2 c sweet chili sauce or chili garlic sauce
                        1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                        Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                        This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                        2 med potatoes
                        3/4 tsp salt
                        3 slices bacon
                        1/4 tsp celery seeds
                        1/2 cup chopped onion
                        dash pepper
                        1 tbsp flour
                        1/3 c water
                        2-3 tsp sugar
                        3 tbsp vinegar

                        Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                        4 baking potatoes (6 oz each) cut lengthwise
                        1 tsp salt
                        1/4 c olive oil
                        1/2 tsp pepper
                        2 tsp paprika
                        1/2 tsp chili powder

                        Prepare oven or grill.
                        In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                        I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                        Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                        For the cookies:
                        2 1/4 c flour
                        1 t baking powder
                        1/2 t baking soda
                        1/4 t salt
                        1/2 t cinnamon
                        8 T soft butter
                        1 1/4 c sugar
                        2 large eggs
                        1 t vanilla
                        1/2 c sour cream
                        3/4 c canned pumpkin

                        The filling:
                        6 T soft butter
                        4 oz cream cheese, room temperature
                        1 t vanilla
                        2 c powdered sugar

                        Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                        In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                        Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                        To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                        Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                        Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                        Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                        Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                        Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                        1/4 cup vegetable oil
                        1/3 cup honey
                        1/3 cup soy sauce
                        1/4 teaspoon ground black pepper
                        8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                        2 cloves garlic
                        5 small onions, cut into 2 inch pieces
                        2 red bell peppers, cut into 2 inch pieces

                        12 slices bacon, partially cooked, optional

                        Pineapple chunks, optional
                        skewers

                        In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                        Preheat the grill for high heat.

                        Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                        We use this marinade on steaks, viagra too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, onions, peppers, artichokes, corn, carrots, potatoes, etc.

                        1 1/2 cups olive oil
                        3/4 cup soy sauce
                        1/2 cup white wine vinegar
                        1/3 cup lime or lemon juice
                        1/4 cup Worcestershire sauce
                        2 tablespoons ground dry mustard
                        2 1/4 teaspoons salt
                        1 tablespoon ground black pepper
                        1 1/2 tablespoons chopped fresh parsley
                        2 tablespoons ground cloves
                        1- 1/2 pounds beef sirloin, cut into 2-inch bites

                        Mix together. Cut Put meat in a Zip Lock bag. Pour marinade into bag. Refrigerate for 2-24 hours.
                        Preheat the grill for high heat.

                        Drain marinade from beef; discard marinade. Thread beef and vegetables alternately onto the skewers.  Place the skewers on the grill. Cook for 5 to 10 minutes, occasionally turning.
                        I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                        2 pounds 4 oz boneless skinless chicken thighs
                        2 tbsp lime juice
                        1/2 c sweet chili sauce or chili garlic sauce
                        1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                        Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                        This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                        2 med potatoes
                        3/4 tsp salt
                        3 slices bacon
                        1/4 tsp celery seeds
                        1/2 cup chopped onion
                        dash pepper
                        1 tbsp flour
                        1/3 c water
                        2-3 tsp sugar
                        3 tbsp vinegar

                        Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                        4 baking potatoes (6 oz each) cut lengthwise
                        1 tsp salt
                        1/4 c olive oil
                        1/2 tsp pepper
                        2 tsp paprika
                        1/2 tsp chili powder

                        Prepare oven or grill.
                        In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                        I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                        Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                        For the cookies:
                        2 1/4 c flour
                        1 t baking powder
                        1/2 t baking soda
                        1/4 t salt
                        1/2 t cinnamon
                        8 T soft butter
                        1 1/4 c sugar
                        2 large eggs
                        1 t vanilla
                        1/2 c sour cream
                        3/4 c canned pumpkin

                        The filling:
                        6 T soft butter
                        4 oz cream cheese, room temperature
                        1 t vanilla
                        2 c powdered sugar

                        Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                        In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                        Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                        To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                        Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                        Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                        Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                        Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                        Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                        1/4 cup vegetable oil
                        1/3 cup honey
                        1/3 cup soy sauce
                        1/4 teaspoon ground black pepper
                        8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                        2 cloves garlic
                        5 small onions, cut into 2 inch pieces
                        2 red bell peppers, cut into 2 inch pieces

                        12 slices bacon, partially cooked, optional

                        Pineapple chunks, optional
                        skewers

                        In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                        Preheat the grill for high heat.

                        Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                        We use this marinade on steaks, viagra too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, onions, peppers, artichokes, corn, carrots, potatoes, etc.

                        1 1/2 cups olive oil
                        3/4 cup soy sauce
                        1/2 cup white wine vinegar
                        1/3 cup lime or lemon juice
                        1/4 cup Worcestershire sauce
                        2 tablespoons ground dry mustard
                        2 1/4 teaspoons salt
                        1 tablespoon ground black pepper
                        1 1/2 tablespoons chopped fresh parsley
                        2 tablespoons ground cloves
                        1- 1/2 pounds beef sirloin, cut into 2-inch bites

                        Mix together. Cut Put meat in a Zip Lock bag. Pour marinade into bag. Refrigerate for 2-24 hours.
                        Preheat the grill for high heat.

                        Drain marinade from beef; discard marinade. Thread beef and vegetables alternately onto the skewers.  Place the skewers on the grill. Cook for 5 to 10 minutes, occasionally turning.
                        24 large prawns, click peeled and deveined
                        1 tbsp olive oil
                        2 limes, healing zested and juiced
                        2 green chile peppers, seeded and chopped
                        2 cloves garlic, minced
                        1/2 (2 inch) piece fresh ginger root, chopped
                        1/2 medium onion, coarsely chopped
                        skewers

                        Place the prawns and lime zest in a large zip lock bag. In a food processor, add the olive oil, lime juice, chile pepper, garlic, ginger, and onion. Process until smooth. Pour marinade in the bag of prawns, massage to coat. Cover, and refrigerate for 2 hours.

                        Preheat grill for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head. Cook prawns for 5 minutes, turning once, or until opaque.
                        I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                        2 pounds 4 oz boneless skinless chicken thighs
                        2 tbsp lime juice
                        1/2 c sweet chili sauce or chili garlic sauce
                        1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                        Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                        This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                        2 med potatoes
                        3/4 tsp salt
                        3 slices bacon
                        1/4 tsp celery seeds
                        1/2 cup chopped onion
                        dash pepper
                        1 tbsp flour
                        1/3 c water
                        2-3 tsp sugar
                        3 tbsp vinegar

                        Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                        4 baking potatoes (6 oz each) cut lengthwise
                        1 tsp salt
                        1/4 c olive oil
                        1/2 tsp pepper
                        2 tsp paprika
                        1/2 tsp chili powder

                        Prepare oven or grill.
                        In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                        I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                        Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                        For the cookies:
                        2 1/4 c flour
                        1 t baking powder
                        1/2 t baking soda
                        1/4 t salt
                        1/2 t cinnamon
                        8 T soft butter
                        1 1/4 c sugar
                        2 large eggs
                        1 t vanilla
                        1/2 c sour cream
                        3/4 c canned pumpkin

                        The filling:
                        6 T soft butter
                        4 oz cream cheese, room temperature
                        1 t vanilla
                        2 c powdered sugar

                        Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                        In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                        Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                        To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                        Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                        Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                        Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                        Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                        Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                        1/4 cup vegetable oil
                        1/3 cup honey
                        1/3 cup soy sauce
                        1/4 teaspoon ground black pepper
                        8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                        2 cloves garlic
                        5 small onions, cut into 2 inch pieces
                        2 red bell peppers, cut into 2 inch pieces

                        12 slices bacon, partially cooked, optional

                        Pineapple chunks, optional
                        skewers

                        In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                        Preheat the grill for high heat.

                        Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                        We use this marinade on steaks, viagra too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, onions, peppers, artichokes, corn, carrots, potatoes, etc.

                        1 1/2 cups olive oil
                        3/4 cup soy sauce
                        1/2 cup white wine vinegar
                        1/3 cup lime or lemon juice
                        1/4 cup Worcestershire sauce
                        2 tablespoons ground dry mustard
                        2 1/4 teaspoons salt
                        1 tablespoon ground black pepper
                        1 1/2 tablespoons chopped fresh parsley
                        2 tablespoons ground cloves
                        1- 1/2 pounds beef sirloin, cut into 2-inch bites

                        Mix together. Cut Put meat in a Zip Lock bag. Pour marinade into bag. Refrigerate for 2-24 hours.
                        Preheat the grill for high heat.

                        Drain marinade from beef; discard marinade. Thread beef and vegetables alternately onto the skewers.  Place the skewers on the grill. Cook for 5 to 10 minutes, occasionally turning.
                        24 large prawns, click peeled and deveined
                        1 tbsp olive oil
                        2 limes, healing zested and juiced
                        2 green chile peppers, seeded and chopped
                        2 cloves garlic, minced
                        1/2 (2 inch) piece fresh ginger root, chopped
                        1/2 medium onion, coarsely chopped
                        skewers

                        Place the prawns and lime zest in a large zip lock bag. In a food processor, add the olive oil, lime juice, chile pepper, garlic, ginger, and onion. Process until smooth. Pour marinade in the bag of prawns, massage to coat. Cover, and refrigerate for 2 hours.

                        Preheat grill for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head. Cook prawns for 5 minutes, turning once, or until opaque.
                        This is a recipe inspired by my friend Jean S. The first time I had one was at her house. She is an amazing cook. I loved going over to her house for dinner because she always made something amazing. Her secret she said was cooking magazines. Essentially the Navajo taco is just that, cialis 40mg a taco. The toppings are virtually endless. In fact the night I had this at Jean’s house we had grilled shrimp. You can also serve the fry bread for dessert with some honey butter.

                        Fry Bread:
                        2 c flour
                        1/2 tsp salt
                        1/2 c dry milk powder
                        1 tbsp baking powder
                        1-1/2 tbsp shortening
                        2/3 to 3/4 c warm water
                        Vegetable oil for frying

                        In a medium bowl mix dry ingredients; cut in shortening. Gradually add the water, decease mixing until dough comes together to form a ball. Be careful not to knead or mix the dough too much or the bread will be crispy or tough. Divide into 10 balls. Cover; let rest for 15 minutes. Roll each ball into a 6-inch circle. Make a small hole in the center of each disc. This will allow it to cook evenly. Pour the oil into a pan. There should be about 1-2 inches of oil. Heat to 375. Slide each disc into oil; fry for about 2-3 minutes on each side or until puffed and golden. Drain.

                        Toppings:
                        Chopped onions
                        Chopped tomatoes
                        Shredded lettuce
                        Shredded cheese
                        Cooked hamburger
                        Refried Beans
                        Chili
                        Cooked shrimp
                        Salsa
                        Sour cream
                        Guacamole

                        To serve top the flat bread with your choice of meat then add the vegetables. Enjoy!
                        I got this recipe from a magazine but the name eludes me. The recipe was submitted by Bob Barker the late host of the Price is Right. Beware this makes a ton.

                        1 pound tri-color fusilli pasta
                        3 bell peppers (yellow, patient what is ed red and green), cut into strips
                        6 oz grape tomatoes, halved (1 cup)
                        1/2 cup pitted kalamata olives, coarsely chopped
                        1 (6.5-oz) jar marinated artichokes, drained and chopped
                        1 red onion, sliced
                        2 cloves garlic, finely chopped
                        1/2 cup extra-virgin olive oil
                        1/4 cup red wine vinegar
                        1 cup packed fresh basil leaves, chopped
                        1 teaspoon lemon juice
                        Italian seasoning
                        Salt and pepper

                        In a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a baking sheet to cool to room temperature, about 10 minutes.
                        Meanwhile, in a large bowl, toss together the bell peppers, tomatoes, olives, artichokes, onion, garlic, olive oil and vinegar. Add the pasta, basil and lemon juice and toss again. Season to taste with Italian seasoning, salt and pepper.
                        I got this recipe from a magazine but the name eludes me. The recipe was submitted by Bob Barker the late host of the Price is Right. Beware this makes a ton.

                        1 pound tri-color fusilli pasta
                        3 bell peppers (yellow, patient what is ed red and green), cut into strips
                        6 oz grape tomatoes, halved (1 cup)
                        1/2 cup pitted kalamata olives, coarsely chopped
                        1 (6.5-oz) jar marinated artichokes, drained and chopped
                        1 red onion, sliced
                        2 cloves garlic, finely chopped
                        1/2 cup extra-virgin olive oil
                        1/4 cup red wine vinegar
                        1 cup packed fresh basil leaves, chopped
                        1 teaspoon lemon juice
                        Italian seasoning
                        Salt and pepper

                        In a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a baking sheet to cool to room temperature, about 10 minutes.
                        Meanwhile, in a large bowl, toss together the bell peppers, tomatoes, olives, artichokes, onion, garlic, olive oil and vinegar. Add the pasta, basil and lemon juice and toss again. Season to taste with Italian seasoning, salt and pepper.
                        This recipe is from the Martha Stewart website. Tastes similar to a punch I have had at many party’s. The one with ice cream and ginger-ale. This recipe calls for raspberry or strawberry sorbet. We tried it with a mix of lime, treatment raspberry and orange. Cheers.

                        Lemonade
                        Raspberry or strawberry Sorbet

                        Use a melon baller to make scoops from sorbet. Drop sorbet into individual glasses of lemonade.

Refreshing Homemade Summertime Lemonade

Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

1 1/2 Cups Water
1/2 Cup Sugar
1 tsp Vanilla
1/2 Cup Milk
1 tray Ice cubes
6 oz Frozen Orange Juice Concentrate

Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

1 1/2 Cups Water
1/2 Cup Sugar
1 tsp Vanilla
1/2 Cup Milk
1 tray Ice cubes
6 oz Frozen Orange Juice Concentrate

Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

Zucchini, sliced
Yellow squash, sliced
1 small can of corn, do not drain
Salt and pepper, to taste
Mozzarella cheese, shredded

Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

Alternatives: From time to time I add something new.
1 small onion, sliced (optional)
Mushrooms (optional)
1-2 cloves garlic, minced (optional)
Green and red pepper, sliced (optional)
Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

1 1/2 Cups Water
1/2 Cup Sugar
1 tsp Vanilla
1/2 Cup Milk
1 tray Ice cubes
6 oz Frozen Orange Juice Concentrate

Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

Zucchini, sliced
Yellow squash, sliced
1 small can of corn, do not drain
Salt and pepper, to taste
Mozzarella cheese, shredded

Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

Alternatives: From time to time I add something new.
1 small onion, sliced (optional)
Mushrooms (optional)
1-2 cloves garlic, minced (optional)
Green and red pepper, sliced (optional)
Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

1 1/2 Cups Water
1/2 Cup Sugar
1 tsp Vanilla
1/2 Cup Milk
1 tray Ice cubes
6 oz Frozen Orange Juice Concentrate

Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

Zucchini, sliced
Yellow squash, sliced
1 small can of corn, do not drain
Salt and pepper, to taste
Mozzarella cheese, shredded

Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

Alternatives: From time to time I add something new.
1 small onion, sliced (optional)
Mushrooms (optional)
1-2 cloves garlic, minced (optional)
Green and red pepper, sliced (optional)
Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
Originally called Decoration Day, seek in honor of the soldiers who fought and died in the Civil War, ask Memorial Day has since become a day to commemorate Americans who have died fighting in all wars.
The first use of the name “Memorial Day” caught on in 1882. Yet, it was not declared the official name until 1967. Since May of 1971 Memorial Day has been celebrated on the last Monday of the month.

Many observe Memorial Day by visiting cemeteries and memorials. Every year volunteers place an American flag on each grave in the National Cemetery. Friends and family members gather to continue the tradition of decorating the graves of loved ones. Memorial Day is a great opportunity to discuss with our children the history behind the holiday as well as, the many benefits we enjoy as a result of the ultimate sacrifices of brave men and women who died defending our freedom and liberty.

In addition to honoring the memory of the military, Memorial Day marks one of the longest standing traditions since 1911, the Indy 500. It is also viewed as the beginning of summer and serves as a time for family gatherings, picnics and community celebrations.

You can start your own family traditions to make Memorial Day more than just a three day weekend.

  • Write and perform a play.
  • Plant a Victory Garden.
  • Visit a National Monument.
  • Take a tour of the battlefields or a Historic site.
  • Attend a Civil War reenactment.
  • Attend a concert or parade.
  • Learn to make ice cream.
  • Learn to make homemade Root Beer.
  • Looking for something different to serve your guests other than hamburgers and hot dogs this Memorial Day?

    Sweet Chili chicken
    Hot German Potato Salad
    Kabobs- Honey Chicken Kabobs, Spicy Lime shrimp kabob, beef kabobs
    Seasoned Grilled Potato Fries
    I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

    2 pounds 4 oz boneless skinless chicken thighs
    2 tbsp lime juice
    1/2 c sweet chili sauce or chili garlic sauce
    1/4c Kecap Manis or soy sauce mixed with a little brown sugar

    Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
    I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

    2 pounds 4 oz boneless skinless chicken thighs
    2 tbsp lime juice
    1/2 c sweet chili sauce or chili garlic sauce
    1/4c Kecap Manis or soy sauce mixed with a little brown sugar

    Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
    This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
    2 med potatoes
    3/4 tsp salt
    3 slices bacon
    1/4 tsp celery seeds
    1/2 cup chopped onion
    dash pepper
    1 tbsp flour
    1/3 c water
    2-3 tsp sugar
    3 tbsp vinegar

    Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
    I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

    2 pounds 4 oz boneless skinless chicken thighs
    2 tbsp lime juice
    1/2 c sweet chili sauce or chili garlic sauce
    1/4c Kecap Manis or soy sauce mixed with a little brown sugar

    Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
    This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
    2 med potatoes
    3/4 tsp salt
    3 slices bacon
    1/4 tsp celery seeds
    1/2 cup chopped onion
    dash pepper
    1 tbsp flour
    1/3 c water
    2-3 tsp sugar
    3 tbsp vinegar

    Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
    4 baking potatoes (6 oz each) cut lengthwise
    1 tsp salt
    1/4 c olive oil
    1/2 tsp pepper
    2 tsp paprika
    1/2 tsp chili powder

    Prepare oven or grill.
    In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.
    I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

    2 pounds 4 oz boneless skinless chicken thighs
    2 tbsp lime juice
    1/2 c sweet chili sauce or chili garlic sauce
    1/4c Kecap Manis or soy sauce mixed with a little brown sugar

    Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
    This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
    2 med potatoes
    3/4 tsp salt
    3 slices bacon
    1/4 tsp celery seeds
    1/2 cup chopped onion
    dash pepper
    1 tbsp flour
    1/3 c water
    2-3 tsp sugar
    3 tbsp vinegar

    Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
    4 baking potatoes (6 oz each) cut lengthwise
    1 tsp salt
    1/4 c olive oil
    1/2 tsp pepper
    2 tsp paprika
    1/2 tsp chili powder

    Prepare oven or grill.
    In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

    I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

    Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

    For the cookies:
    2 1/4 c flour
    1 t baking powder
    1/2 t baking soda
    1/4 t salt
    1/2 t cinnamon
    8 T soft butter
    1 1/4 c sugar
    2 large eggs
    1 t vanilla
    1/2 c sour cream
    3/4 c canned pumpkin

    The filling:
    6 T soft butter
    4 oz cream cheese, room temperature
    1 t vanilla
    2 c powdered sugar

    Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

    In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
    Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

    To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

    Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.
    I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

    2 pounds 4 oz boneless skinless chicken thighs
    2 tbsp lime juice
    1/2 c sweet chili sauce or chili garlic sauce
    1/4c Kecap Manis or soy sauce mixed with a little brown sugar

    Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
    This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
    2 med potatoes
    3/4 tsp salt
    3 slices bacon
    1/4 tsp celery seeds
    1/2 cup chopped onion
    dash pepper
    1 tbsp flour
    1/3 c water
    2-3 tsp sugar
    3 tbsp vinegar

    Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
    4 baking potatoes (6 oz each) cut lengthwise
    1 tsp salt
    1/4 c olive oil
    1/2 tsp pepper
    2 tsp paprika
    1/2 tsp chili powder

    Prepare oven or grill.
    In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

    I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

    Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

    For the cookies:
    2 1/4 c flour
    1 t baking powder
    1/2 t baking soda
    1/4 t salt
    1/2 t cinnamon
    8 T soft butter
    1 1/4 c sugar
    2 large eggs
    1 t vanilla
    1/2 c sour cream
    3/4 c canned pumpkin

    The filling:
    6 T soft butter
    4 oz cream cheese, room temperature
    1 t vanilla
    2 c powdered sugar

    Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

    In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
    Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

    To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

    Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

    Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

    Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

    Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

    Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

    1/4 cup vegetable oil
    1/3 cup honey
    1/3 cup soy sauce
    1/4 teaspoon ground black pepper
    8 skinless, boneless chicken breast halves – cut into 1 inch cubes
    2 cloves garlic
    5 small onions, cut into 2 inch pieces
    2 red bell peppers, cut into 2 inch pieces

    12 slices bacon, partially cooked, optional

    Pineapple chunks, optional
    skewers

    In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

    Preheat the grill for high heat.

    Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

    I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

    2 pounds 4 oz boneless skinless chicken thighs
    2 tbsp lime juice
    1/2 c sweet chili sauce or chili garlic sauce
    1/4c Kecap Manis or soy sauce mixed with a little brown sugar

    Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
    This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
    2 med potatoes
    3/4 tsp salt
    3 slices bacon
    1/4 tsp celery seeds
    1/2 cup chopped onion
    dash pepper
    1 tbsp flour
    1/3 c water
    2-3 tsp sugar
    3 tbsp vinegar

    Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
    4 baking potatoes (6 oz each) cut lengthwise
    1 tsp salt
    1/4 c olive oil
    1/2 tsp pepper
    2 tsp paprika
    1/2 tsp chili powder

    Prepare oven or grill.
    In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

    I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

    Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

    For the cookies:
    2 1/4 c flour
    1 t baking powder
    1/2 t baking soda
    1/4 t salt
    1/2 t cinnamon
    8 T soft butter
    1 1/4 c sugar
    2 large eggs
    1 t vanilla
    1/2 c sour cream
    3/4 c canned pumpkin

    The filling:
    6 T soft butter
    4 oz cream cheese, room temperature
    1 t vanilla
    2 c powdered sugar

    Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

    In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
    Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

    To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

    Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

    Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

    Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

    Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

    Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

    1/4 cup vegetable oil
    1/3 cup honey
    1/3 cup soy sauce
    1/4 teaspoon ground black pepper
    8 skinless, boneless chicken breast halves – cut into 1 inch cubes
    2 cloves garlic
    5 small onions, cut into 2 inch pieces
    2 red bell peppers, cut into 2 inch pieces

    12 slices bacon, partially cooked, optional

    Pineapple chunks, optional
    skewers

    In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

    Preheat the grill for high heat.

    Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

    We use this marinade on steaks, viagra too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, onions, peppers, artichokes, corn, carrots, potatoes, etc.

    1 1/2 cups olive oil
    3/4 cup soy sauce
    1/2 cup white wine vinegar
    1/3 cup lime or lemon juice
    1/4 cup Worcestershire sauce
    2 tablespoons ground dry mustard
    2 1/4 teaspoons salt
    1 tablespoon ground black pepper
    1 1/2 tablespoons chopped fresh parsley
    2 tablespoons ground cloves
    1- 1/2 pounds beef sirloin, cut into 2-inch bites

    Mix together. Cut Put meat in a Zip Lock bag. Pour marinade into bag. Refrigerate for 2-24 hours.
    Preheat the grill for high heat.

    Drain marinade from beef; discard marinade. Thread beef and vegetables alternately onto the skewers.  Place the skewers on the grill. Cook for 5 to 10 minutes, occasionally turning.
    I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

    2 pounds 4 oz boneless skinless chicken thighs
    2 tbsp lime juice
    1/2 c sweet chili sauce or chili garlic sauce
    1/4c Kecap Manis or soy sauce mixed with a little brown sugar

    Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
    This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
    2 med potatoes
    3/4 tsp salt
    3 slices bacon
    1/4 tsp celery seeds
    1/2 cup chopped onion
    dash pepper
    1 tbsp flour
    1/3 c water
    2-3 tsp sugar
    3 tbsp vinegar

    Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
    4 baking potatoes (6 oz each) cut lengthwise
    1 tsp salt
    1/4 c olive oil
    1/2 tsp pepper
    2 tsp paprika
    1/2 tsp chili powder

    Prepare oven or grill.
    In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

    I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

    Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

    For the cookies:
    2 1/4 c flour
    1 t baking powder
    1/2 t baking soda
    1/4 t salt
    1/2 t cinnamon
    8 T soft butter
    1 1/4 c sugar
    2 large eggs
    1 t vanilla
    1/2 c sour cream
    3/4 c canned pumpkin

    The filling:
    6 T soft butter
    4 oz cream cheese, room temperature
    1 t vanilla
    2 c powdered sugar

    Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

    In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
    Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

    To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

    Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

    Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

    Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

    Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

    Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

    1/4 cup vegetable oil
    1/3 cup honey
    1/3 cup soy sauce
    1/4 teaspoon ground black pepper
    8 skinless, boneless chicken breast halves – cut into 1 inch cubes
    2 cloves garlic
    5 small onions, cut into 2 inch pieces
    2 red bell peppers, cut into 2 inch pieces

    12 slices bacon, partially cooked, optional

    Pineapple chunks, optional
    skewers

    In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

    Preheat the grill for high heat.

    Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

    We use this marinade on steaks, viagra too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, onions, peppers, artichokes, corn, carrots, potatoes, etc.

    1 1/2 cups olive oil
    3/4 cup soy sauce
    1/2 cup white wine vinegar
    1/3 cup lime or lemon juice
    1/4 cup Worcestershire sauce
    2 tablespoons ground dry mustard
    2 1/4 teaspoons salt
    1 tablespoon ground black pepper
    1 1/2 tablespoons chopped fresh parsley
    2 tablespoons ground cloves
    1- 1/2 pounds beef sirloin, cut into 2-inch bites

    Mix together. Cut Put meat in a Zip Lock bag. Pour marinade into bag. Refrigerate for 2-24 hours.
    Preheat the grill for high heat.

    Drain marinade from beef; discard marinade. Thread beef and vegetables alternately onto the skewers.  Place the skewers on the grill. Cook for 5 to 10 minutes, occasionally turning.
    24 large prawns, click peeled and deveined
    1 tbsp olive oil
    2 limes, healing zested and juiced
    2 green chile peppers, seeded and chopped
    2 cloves garlic, minced
    1/2 (2 inch) piece fresh ginger root, chopped
    1/2 medium onion, coarsely chopped
    skewers

    Place the prawns and lime zest in a large zip lock bag. In a food processor, add the olive oil, lime juice, chile pepper, garlic, ginger, and onion. Process until smooth. Pour marinade in the bag of prawns, massage to coat. Cover, and refrigerate for 2 hours.

    Preheat grill for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head. Cook prawns for 5 minutes, turning once, or until opaque.
    I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

    2 pounds 4 oz boneless skinless chicken thighs
    2 tbsp lime juice
    1/2 c sweet chili sauce or chili garlic sauce
    1/4c Kecap Manis or soy sauce mixed with a little brown sugar

    Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
    This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
    2 med potatoes
    3/4 tsp salt
    3 slices bacon
    1/4 tsp celery seeds
    1/2 cup chopped onion
    dash pepper
    1 tbsp flour
    1/3 c water
    2-3 tsp sugar
    3 tbsp vinegar

    Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
    4 baking potatoes (6 oz each) cut lengthwise
    1 tsp salt
    1/4 c olive oil
    1/2 tsp pepper
    2 tsp paprika
    1/2 tsp chili powder

    Prepare oven or grill.
    In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

    I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

    Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

    For the cookies:
    2 1/4 c flour
    1 t baking powder
    1/2 t baking soda
    1/4 t salt
    1/2 t cinnamon
    8 T soft butter
    1 1/4 c sugar
    2 large eggs
    1 t vanilla
    1/2 c sour cream
    3/4 c canned pumpkin

    The filling:
    6 T soft butter
    4 oz cream cheese, room temperature
    1 t vanilla
    2 c powdered sugar

    Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

    In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
    Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

    To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

    Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

    Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

    Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

    Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

    Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

    1/4 cup vegetable oil
    1/3 cup honey
    1/3 cup soy sauce
    1/4 teaspoon ground black pepper
    8 skinless, boneless chicken breast halves – cut into 1 inch cubes
    2 cloves garlic
    5 small onions, cut into 2 inch pieces
    2 red bell peppers, cut into 2 inch pieces

    12 slices bacon, partially cooked, optional

    Pineapple chunks, optional
    skewers

    In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

    Preheat the grill for high heat.

    Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

    We use this marinade on steaks, viagra too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, onions, peppers, artichokes, corn, carrots, potatoes, etc.

    1 1/2 cups olive oil
    3/4 cup soy sauce
    1/2 cup white wine vinegar
    1/3 cup lime or lemon juice
    1/4 cup Worcestershire sauce
    2 tablespoons ground dry mustard
    2 1/4 teaspoons salt
    1 tablespoon ground black pepper
    1 1/2 tablespoons chopped fresh parsley
    2 tablespoons ground cloves
    1- 1/2 pounds beef sirloin, cut into 2-inch bites

    Mix together. Cut Put meat in a Zip Lock bag. Pour marinade into bag. Refrigerate for 2-24 hours.
    Preheat the grill for high heat.

    Drain marinade from beef; discard marinade. Thread beef and vegetables alternately onto the skewers.  Place the skewers on the grill. Cook for 5 to 10 minutes, occasionally turning.
    24 large prawns, click peeled and deveined
    1 tbsp olive oil
    2 limes, healing zested and juiced
    2 green chile peppers, seeded and chopped
    2 cloves garlic, minced
    1/2 (2 inch) piece fresh ginger root, chopped
    1/2 medium onion, coarsely chopped
    skewers

    Place the prawns and lime zest in a large zip lock bag. In a food processor, add the olive oil, lime juice, chile pepper, garlic, ginger, and onion. Process until smooth. Pour marinade in the bag of prawns, massage to coat. Cover, and refrigerate for 2 hours.

    Preheat grill for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head. Cook prawns for 5 minutes, turning once, or until opaque.
    This is a recipe inspired by my friend Jean S. The first time I had one was at her house. She is an amazing cook. I loved going over to her house for dinner because she always made something amazing. Her secret she said was cooking magazines. Essentially the Navajo taco is just that, cialis 40mg a taco. The toppings are virtually endless. In fact the night I had this at Jean’s house we had grilled shrimp. You can also serve the fry bread for dessert with some honey butter.

    Fry Bread:
    2 c flour
    1/2 tsp salt
    1/2 c dry milk powder
    1 tbsp baking powder
    1-1/2 tbsp shortening
    2/3 to 3/4 c warm water
    Vegetable oil for frying

    In a medium bowl mix dry ingredients; cut in shortening. Gradually add the water, decease mixing until dough comes together to form a ball. Be careful not to knead or mix the dough too much or the bread will be crispy or tough. Divide into 10 balls. Cover; let rest for 15 minutes. Roll each ball into a 6-inch circle. Make a small hole in the center of each disc. This will allow it to cook evenly. Pour the oil into a pan. There should be about 1-2 inches of oil. Heat to 375. Slide each disc into oil; fry for about 2-3 minutes on each side or until puffed and golden. Drain.

    Toppings:
    Chopped onions
    Chopped tomatoes
    Shredded lettuce
    Shredded cheese
    Cooked hamburger
    Refried Beans
    Chili
    Cooked shrimp
    Salsa
    Sour cream
    Guacamole

    To serve top the flat bread with your choice of meat then add the vegetables. Enjoy!
    I got this recipe from a magazine but the name eludes me. The recipe was submitted by Bob Barker the late host of the Price is Right. Beware this makes a ton.

    1 pound tri-color fusilli pasta
    3 bell peppers (yellow, patient what is ed red and green), cut into strips
    6 oz grape tomatoes, halved (1 cup)
    1/2 cup pitted kalamata olives, coarsely chopped
    1 (6.5-oz) jar marinated artichokes, drained and chopped
    1 red onion, sliced
    2 cloves garlic, finely chopped
    1/2 cup extra-virgin olive oil
    1/4 cup red wine vinegar
    1 cup packed fresh basil leaves, chopped
    1 teaspoon lemon juice
    Italian seasoning
    Salt and pepper

    In a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a baking sheet to cool to room temperature, about 10 minutes.
    Meanwhile, in a large bowl, toss together the bell peppers, tomatoes, olives, artichokes, onion, garlic, olive oil and vinegar. Add the pasta, basil and lemon juice and toss again. Season to taste with Italian seasoning, salt and pepper.
    I got this recipe from a magazine but the name eludes me. The recipe was submitted by Bob Barker the late host of the Price is Right. Beware this makes a ton.

    1 pound tri-color fusilli pasta
    3 bell peppers (yellow, patient what is ed red and green), cut into strips
    6 oz grape tomatoes, halved (1 cup)
    1/2 cup pitted kalamata olives, coarsely chopped
    1 (6.5-oz) jar marinated artichokes, drained and chopped
    1 red onion, sliced
    2 cloves garlic, finely chopped
    1/2 cup extra-virgin olive oil
    1/4 cup red wine vinegar
    1 cup packed fresh basil leaves, chopped
    1 teaspoon lemon juice
    Italian seasoning
    Salt and pepper

    In a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a baking sheet to cool to room temperature, about 10 minutes.
    Meanwhile, in a large bowl, toss together the bell peppers, tomatoes, olives, artichokes, onion, garlic, olive oil and vinegar. Add the pasta, basil and lemon juice and toss again. Season to taste with Italian seasoning, salt and pepper.
    This recipe is from the Martha Stewart website. Tastes similar to a punch I have had at many party’s. The one with ice cream and ginger-ale. This recipe calls for raspberry or strawberry sorbet. We tried it with a mix of lime, treatment raspberry and orange. Cheers.

    Lemonade
    Raspberry or strawberry Sorbet

    Use a melon baller to make scoops from sorbet. Drop sorbet into individual glasses of lemonade.
    I got this recipe from a magazine but the name eludes me. The recipe was submitted by Bob Barker the late host of the Price is Right. Beware this makes a ton.

    1 pound tri-color fusilli pasta
    3 bell peppers (yellow, patient what is ed red and green), cut into strips
    6 oz grape tomatoes, halved (1 cup)
    1/2 cup pitted kalamata olives, coarsely chopped
    1 (6.5-oz) jar marinated artichokes, drained and chopped
    1 red onion, sliced
    2 cloves garlic, finely chopped
    1/2 cup extra-virgin olive oil
    1/4 cup red wine vinegar
    1 cup packed fresh basil leaves, chopped
    1 teaspoon lemon juice
    Italian seasoning
    Salt and pepper

    In a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a baking sheet to cool to room temperature, about 10 minutes.
    Meanwhile, in a large bowl, toss together the bell peppers, tomatoes, olives, artichokes, onion, garlic, olive oil and vinegar. Add the pasta, basil and lemon juice and toss again. Season to taste with Italian seasoning, salt and pepper.
    This recipe is from the Martha Stewart website. Tastes similar to a punch I have had at many party’s. The one with ice cream and ginger-ale. This recipe calls for raspberry or strawberry sorbet. We tried it with a mix of lime, treatment raspberry and orange. Cheers.

    Lemonade
    Raspberry or strawberry Sorbet

    Use a melon baller to make scoops from sorbet. Drop sorbet into individual glasses of lemonade.
    At the time I was living in Texas, order Dump Cake and Brisket were the stars of many a backyard barbecue. The cake mix dotted with butter creates a rich crust similar to a Betty or cobbler; but extremely rich. The religious rite required a scoop of vanilla Blue Bell ice cream to top it off.

    1 box pudding in the box yellow cake mix
    1 can chopped pineapple
    1 can cherry pie filling
    1-2 sticks of butter or margarine

    Preheat oven to 350°. In a 13X9 baking pan pour in cherry filling and pineapple. Casually stir around. Pour dry cake mix over fruit, medicine completely covering fruit. Slice butter into thin slices and place over cake mix, slices should touch. Bake for 1 hour until top is browned. Serve warm with vanilla ice cream.
    I got this recipe from a magazine but the name eludes me. The recipe was submitted by Bob Barker the late host of the Price is Right. Beware this makes a ton.

    1 pound tri-color fusilli pasta
    3 bell peppers (yellow, patient what is ed red and green), cut into strips
    6 oz grape tomatoes, halved (1 cup)
    1/2 cup pitted kalamata olives, coarsely chopped
    1 (6.5-oz) jar marinated artichokes, drained and chopped
    1 red onion, sliced
    2 cloves garlic, finely chopped
    1/2 cup extra-virgin olive oil
    1/4 cup red wine vinegar
    1 cup packed fresh basil leaves, chopped
    1 teaspoon lemon juice
    Italian seasoning
    Salt and pepper

    In a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a baking sheet to cool to room temperature, about 10 minutes.
    Meanwhile, in a large bowl, toss together the bell peppers, tomatoes, olives, artichokes, onion, garlic, olive oil and vinegar. Add the pasta, basil and lemon juice and toss again. Season to taste with Italian seasoning, salt and pepper.
    This recipe is from the Martha Stewart website. Tastes similar to a punch I have had at many party’s. The one with ice cream and ginger-ale. This recipe calls for raspberry or strawberry sorbet. We tried it with a mix of lime, treatment raspberry and orange. Cheers.

    Lemonade
    Raspberry or strawberry Sorbet

    Use a melon baller to make scoops from sorbet. Drop sorbet into individual glasses of lemonade.
    At the time I was living in Texas, order Dump Cake and Brisket were the stars of many a backyard barbecue. The cake mix dotted with butter creates a rich crust similar to a Betty or cobbler; but extremely rich. The religious rite required a scoop of vanilla Blue Bell ice cream to top it off.

    1 box pudding in the box yellow cake mix
    1 can chopped pineapple
    1 can cherry pie filling
    1-2 sticks of butter or margarine

    Preheat oven to 350°. In a 13X9 baking pan pour in cherry filling and pineapple. Casually stir around. Pour dry cake mix over fruit, medicine completely covering fruit. Slice butter into thin slices and place over cake mix, slices should touch. Bake for 1 hour until top is browned. Serve warm with vanilla ice cream.
    This recipe came from my sister-n-law Emily.

    4 packages (10 oz each) frozen raspberries, website like this thawed
    1 can (6 oz) frozen lemonade concentrate, price thawed
    2 quarts ginger ale, chilled

    Cook raspberries 10min. Rub through strainer with wooden spoon. Cool. Add lemonade concentrate; stir in ginger ale. Serve immediately with crushed ice. 12 servings (1 cup each)
    I got this recipe from a magazine but the name eludes me. The recipe was submitted by Bob Barker the late host of the Price is Right. Beware this makes a ton.

    1 pound tri-color fusilli pasta
    3 bell peppers (yellow, patient what is ed red and green), cut into strips
    6 oz grape tomatoes, halved (1 cup)
    1/2 cup pitted kalamata olives, coarsely chopped
    1 (6.5-oz) jar marinated artichokes, drained and chopped
    1 red onion, sliced
    2 cloves garlic, finely chopped
    1/2 cup extra-virgin olive oil
    1/4 cup red wine vinegar
    1 cup packed fresh basil leaves, chopped
    1 teaspoon lemon juice
    Italian seasoning
    Salt and pepper

    In a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a baking sheet to cool to room temperature, about 10 minutes.
    Meanwhile, in a large bowl, toss together the bell peppers, tomatoes, olives, artichokes, onion, garlic, olive oil and vinegar. Add the pasta, basil and lemon juice and toss again. Season to taste with Italian seasoning, salt and pepper.
    This recipe is from the Martha Stewart website. Tastes similar to a punch I have had at many party’s. The one with ice cream and ginger-ale. This recipe calls for raspberry or strawberry sorbet. We tried it with a mix of lime, treatment raspberry and orange. Cheers.

    Lemonade
    Raspberry or strawberry Sorbet

    Use a melon baller to make scoops from sorbet. Drop sorbet into individual glasses of lemonade.
    At the time I was living in Texas, order Dump Cake and Brisket were the stars of many a backyard barbecue. The cake mix dotted with butter creates a rich crust similar to a Betty or cobbler; but extremely rich. The religious rite required a scoop of vanilla Blue Bell ice cream to top it off.

    1 box pudding in the box yellow cake mix
    1 can chopped pineapple
    1 can cherry pie filling
    1-2 sticks of butter or margarine

    Preheat oven to 350°. In a 13X9 baking pan pour in cherry filling and pineapple. Casually stir around. Pour dry cake mix over fruit, medicine completely covering fruit. Slice butter into thin slices and place over cake mix, slices should touch. Bake for 1 hour until top is browned. Serve warm with vanilla ice cream.
    This recipe came from my sister-n-law Emily.

    4 packages (10 oz each) frozen raspberries, website like this thawed
    1 can (6 oz) frozen lemonade concentrate, price thawed
    2 quarts ginger ale, chilled

    Cook raspberries 10min. Rub through strainer with wooden spoon. Cool. Add lemonade concentrate; stir in ginger ale. Serve immediately with crushed ice. 12 servings (1 cup each)
    I found this recipe, page along with several other cool treats, dosage on the internet some time ago. Sorry I do not remember the site.

    2 Cups boiling water
    1 Package Jell-o Gelatin Dessert, any red flavor
    1 Cup sugar, divided
    2 Cups cold water
    Ice cubes
    16 Paper Or Plastic Cups — (5 oz)
    1 Package Jell-O, Berry Blue Flavor
    8 Oz Cool Whip

    STIR 1 cup of the boiling water into red gelatin and 1/2 cup of the sugar in medium bowl at least 2 minutes until completely dissolved. Mix 1 cup of the cold water and ice cubes to make 2 cups. Add to gelatin, stirring until ice is melted.

    POUR about 1/4 cup gelatin into each paper cup. Freeze 1 hour.

    MEANWHILE stir remaining 1 cup boiling water into blue gelatin and remaining 1/2 cup sugar in medium bowl at least 2 minutes until completely dissolved. Mix remaining 1 cup cold water and ice cubes to make 2 cups. Add to gelatin, stirring until ice is melted. Refrigerate 1 hour.

    PLACE about 3 tablespoons whipped topping over red gelatin in each cup. Carefully pour about 1/4 cup blue gelatin over whipped topping. Freeze 1 hour or until almost firm. Insert wooden stick into each cup for handle.

    FREEZE 4 hours or overnight until firm. Place bottom of cup under warm running water for 15 seconds. Press firmly on bottom of cup to release pop. Store leftover pops in freezer. Makes 16 pops.
    I got this recipe from a magazine but the name eludes me. The recipe was submitted by Bob Barker the late host of the Price is Right. Beware this makes a ton.

    1 pound tri-color fusilli pasta
    3 bell peppers (yellow, patient what is ed red and green), cut into strips
    6 oz grape tomatoes, halved (1 cup)
    1/2 cup pitted kalamata olives, coarsely chopped
    1 (6.5-oz) jar marinated artichokes, drained and chopped
    1 red onion, sliced
    2 cloves garlic, finely chopped
    1/2 cup extra-virgin olive oil
    1/4 cup red wine vinegar
    1 cup packed fresh basil leaves, chopped
    1 teaspoon lemon juice
    Italian seasoning
    Salt and pepper

    In a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a baking sheet to cool to room temperature, about 10 minutes.
    Meanwhile, in a large bowl, toss together the bell peppers, tomatoes, olives, artichokes, onion, garlic, olive oil and vinegar. Add the pasta, basil and lemon juice and toss again. Season to taste with Italian seasoning, salt and pepper.
    This recipe is from the Martha Stewart website. Tastes similar to a punch I have had at many party’s. The one with ice cream and ginger-ale. This recipe calls for raspberry or strawberry sorbet. We tried it with a mix of lime, treatment raspberry and orange. Cheers.

    Lemonade
    Raspberry or strawberry Sorbet

    Use a melon baller to make scoops from sorbet. Drop sorbet into individual glasses of lemonade.
    At the time I was living in Texas, order Dump Cake and Brisket were the stars of many a backyard barbecue. The cake mix dotted with butter creates a rich crust similar to a Betty or cobbler; but extremely rich. The religious rite required a scoop of vanilla Blue Bell ice cream to top it off.

    1 box pudding in the box yellow cake mix
    1 can chopped pineapple
    1 can cherry pie filling
    1-2 sticks of butter or margarine

    Preheat oven to 350°. In a 13X9 baking pan pour in cherry filling and pineapple. Casually stir around. Pour dry cake mix over fruit, medicine completely covering fruit. Slice butter into thin slices and place over cake mix, slices should touch. Bake for 1 hour until top is browned. Serve warm with vanilla ice cream.
    This recipe came from my sister-n-law Emily.

    4 packages (10 oz each) frozen raspberries, website like this thawed
    1 can (6 oz) frozen lemonade concentrate, price thawed
    2 quarts ginger ale, chilled

    Cook raspberries 10min. Rub through strainer with wooden spoon. Cool. Add lemonade concentrate; stir in ginger ale. Serve immediately with crushed ice. 12 servings (1 cup each)
    I found this recipe, page along with several other cool treats, dosage on the internet some time ago. Sorry I do not remember the site.

    2 Cups boiling water
    1 Package Jell-o Gelatin Dessert, any red flavor
    1 Cup sugar, divided
    2 Cups cold water
    Ice cubes
    16 Paper Or Plastic Cups — (5 oz)
    1 Package Jell-O, Berry Blue Flavor
    8 Oz Cool Whip

    STIR 1 cup of the boiling water into red gelatin and 1/2 cup of the sugar in medium bowl at least 2 minutes until completely dissolved. Mix 1 cup of the cold water and ice cubes to make 2 cups. Add to gelatin, stirring until ice is melted.

    POUR about 1/4 cup gelatin into each paper cup. Freeze 1 hour.

    MEANWHILE stir remaining 1 cup boiling water into blue gelatin and remaining 1/2 cup sugar in medium bowl at least 2 minutes until completely dissolved. Mix remaining 1 cup cold water and ice cubes to make 2 cups. Add to gelatin, stirring until ice is melted. Refrigerate 1 hour.

    PLACE about 3 tablespoons whipped topping over red gelatin in each cup. Carefully pour about 1/4 cup blue gelatin over whipped topping. Freeze 1 hour or until almost firm. Insert wooden stick into each cup for handle.

    FREEZE 4 hours or overnight until firm. Place bottom of cup under warm running water for 15 seconds. Press firmly on bottom of cup to release pop. Store leftover pops in freezer. Makes 16 pops.

    I have always loved movies. Some of my clearest childhood memories are of going to the movies. I can remember the whole family going to the drive-in and another time sitting on my dad’s lap watching Raider’s of the Lost Ark.

    During the summer, no rx our local movie theater hosts a free movie day every week. The feature films are all G-rated kid friendly films. I have not attended a free movie day yet because, link the thought of my kids taking off in a packed theater does not interest me at all. However, page a couple of years ago we met a couple who told us about one of their favorite summer family activities. As we were sitting on the couch in their front room, they excitedly told us about one of their favorite things to do during the summer, is going to the drive-in theater. The best part was when they told us that they take their work truck and load the couches on the flat bed to watch the movie in comfort.

    Another way to enjoy the comforts of home, is to host your own drive-in theater. If you have younger children, help them make their own cars out of cardboard boxes. Set up a “Snack Bar” and a ticket booth. Set a price for each item. Give each child enough fake currency to buy a ticket and snacks.

    If you have the money, teenagers and are tech savvy an inflatable projection screen for the backyard is worth checking out.

     

    I got this recipe from a magazine but the name eludes me. The recipe was submitted by Bob Barker the late host of the Price is Right. Beware this makes a ton.

    1 pound tri-color fusilli pasta
    3 bell peppers (yellow, patient what is ed red and green), cut into strips
    6 oz grape tomatoes, halved (1 cup)
    1/2 cup pitted kalamata olives, coarsely chopped
    1 (6.5-oz) jar marinated artichokes, drained and chopped
    1 red onion, sliced
    2 cloves garlic, finely chopped
    1/2 cup extra-virgin olive oil
    1/4 cup red wine vinegar
    1 cup packed fresh basil leaves, chopped
    1 teaspoon lemon juice
    Italian seasoning
    Salt and pepper

    In a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a baking sheet to cool to room temperature, about 10 minutes.
    Meanwhile, in a large bowl, toss together the bell peppers, tomatoes, olives, artichokes, onion, garlic, olive oil and vinegar. Add the pasta, basil and lemon juice and toss again. Season to taste with Italian seasoning, salt and pepper.
    This recipe is from the Martha Stewart website. Tastes similar to a punch I have had at many party’s. The one with ice cream and ginger-ale. This recipe calls for raspberry or strawberry sorbet. We tried it with a mix of lime, treatment raspberry and orange. Cheers.

    Lemonade
    Raspberry or strawberry Sorbet

    Use a melon baller to make scoops from sorbet. Drop sorbet into individual glasses of lemonade.
    At the time I was living in Texas, order Dump Cake and Brisket were the stars of many a backyard barbecue. The cake mix dotted with butter creates a rich crust similar to a Betty or cobbler; but extremely rich. The religious rite required a scoop of vanilla Blue Bell ice cream to top it off.

    1 box pudding in the box yellow cake mix
    1 can chopped pineapple
    1 can cherry pie filling
    1-2 sticks of butter or margarine

    Preheat oven to 350°. In a 13X9 baking pan pour in cherry filling and pineapple. Casually stir around. Pour dry cake mix over fruit, medicine completely covering fruit. Slice butter into thin slices and place over cake mix, slices should touch. Bake for 1 hour until top is browned. Serve warm with vanilla ice cream.
    This recipe came from my sister-n-law Emily.

    4 packages (10 oz each) frozen raspberries, website like this thawed
    1 can (6 oz) frozen lemonade concentrate, price thawed
    2 quarts ginger ale, chilled

    Cook raspberries 10min. Rub through strainer with wooden spoon. Cool. Add lemonade concentrate; stir in ginger ale. Serve immediately with crushed ice. 12 servings (1 cup each)
    I found this recipe, page along with several other cool treats, dosage on the internet some time ago. Sorry I do not remember the site.

    2 Cups boiling water
    1 Package Jell-o Gelatin Dessert, any red flavor
    1 Cup sugar, divided
    2 Cups cold water
    Ice cubes
    16 Paper Or Plastic Cups — (5 oz)
    1 Package Jell-O, Berry Blue Flavor
    8 Oz Cool Whip

    STIR 1 cup of the boiling water into red gelatin and 1/2 cup of the sugar in medium bowl at least 2 minutes until completely dissolved. Mix 1 cup of the cold water and ice cubes to make 2 cups. Add to gelatin, stirring until ice is melted.

    POUR about 1/4 cup gelatin into each paper cup. Freeze 1 hour.

    MEANWHILE stir remaining 1 cup boiling water into blue gelatin and remaining 1/2 cup sugar in medium bowl at least 2 minutes until completely dissolved. Mix remaining 1 cup cold water and ice cubes to make 2 cups. Add to gelatin, stirring until ice is melted. Refrigerate 1 hour.

    PLACE about 3 tablespoons whipped topping over red gelatin in each cup. Carefully pour about 1/4 cup blue gelatin over whipped topping. Freeze 1 hour or until almost firm. Insert wooden stick into each cup for handle.

    FREEZE 4 hours or overnight until firm. Place bottom of cup under warm running water for 15 seconds. Press firmly on bottom of cup to release pop. Store leftover pops in freezer. Makes 16 pops.

    I have always loved movies. Some of my clearest childhood memories are of going to the movies. I can remember the whole family going to the drive-in and another time sitting on my dad’s lap watching Raider’s of the Lost Ark.

    During the summer, no rx our local movie theater hosts a free movie day every week. The feature films are all G-rated kid friendly films. I have not attended a free movie day yet because, link the thought of my kids taking off in a packed theater does not interest me at all. However, page a couple of years ago we met a couple who told us about one of their favorite summer family activities. As we were sitting on the couch in their front room, they excitedly told us about one of their favorite things to do during the summer, is going to the drive-in theater. The best part was when they told us that they take their work truck and load the couches on the flat bed to watch the movie in comfort.

    Another way to enjoy the comforts of home, is to host your own drive-in theater. If you have younger children, help them make their own cars out of cardboard boxes. Set up a “Snack Bar” and a ticket booth. Set a price for each item. Give each child enough fake currency to buy a ticket and snacks.

    If you have the money, teenagers and are tech savvy an inflatable projection screen for the backyard is worth checking out.

     

    Summer is a perfect time for creating memories. There is so much to do both indoors and out.

    1. Pick Your Own Fruit Farm: My kids love fruit. This summer I thought it would be fun to take them to the U-Pick your own fruit farm. If you are not sure if there is a farm in your area log onto www.pickyourown.org and put in your zip code. You might want to ask around too. The website only list farms that have registered with the site.

    2. Water Park: For more fun in the sun, page try creating your own backyard Water Park. Build a pirate ship using sturdy buckets to support a wood plank over a kiddie pool filled with water. Watch out for the shark infested waters below.

    3. Water Fight: Have a water fight using spray bottles or squirt bottles.

    4. Slip-N-Slide: Use plastic ground cover and dish soap to make a “slip n slide.”

    5. Backyard Waterfall: Use a sprinkler as a shower waterfall.

    6. Car Wash: Have a car wash. Line up the kiddie cars and bikes. Fill a couple of buckets with soapy water. Give each kid a sponge or wash cloth to wash the cars. We have also added small toys that needed to be cleaned.

    7. Water Carnival: Plan a carnival with water games reminiscent of summer camp?

    Water balloon toss– toss a water balloon back and forth. Take a step backwards after every toss. The last pair left with a water balloon wins.

    Shave the balloon– Give each team a can of shaving cream, visit web a razor and a balloon. Place the items at the finish line. The first player runs from the start line to the finish line, blows up the balloon, runs back and tags the next player. That person runs to the finish line and puts shaving cream on the balloon, runs back and tags the next player. That person runs to the finish line and shaves all the cream off the balloon. The first team to finish wins.

    Sponge tag– throw a wet sponge at a player. If they get hit, they are it.

    Sponge Race– give each team one empty bucket and one filled with the same amount of water. Place the bucket with the water at the starting line. The empty bucket is places across the yard at the finish line. Using a huge sponge the first person on each team soaks up as much water as they can and carries it to the finish line. Squeeze the water into the bucket and run back to fill the sponge up again. The team to empty their bucket first wins. You can also hand the sponge to the next person on the team.

    Water hose limbo– attach a nozzle to a garden hose. Turn the nozzle to the strongest setting. Use the stream of water as a limbo stick.

    Beach Ball Race – Place two beach balls on a starting line. Use a water gun to drive the ball across the yard. The first ball to reach the finish line wins.

    8. Go Fishing: Take your kids on a fishing trip.

    9. Go Camping: Depending on your level of comfort, you can rent a cabin or pitch a tent. If you have little kids pick a spot close to the bathrooms just in case they need to make a midnight visit.

    If you have any summer traditions or activities you would like to share let us know.
    I got this recipe from a magazine but the name eludes me. The recipe was submitted by Bob Barker the late host of the Price is Right. Beware this makes a ton.

    1 pound tri-color fusilli pasta
    3 bell peppers (yellow, patient what is ed red and green), cut into strips
    6 oz grape tomatoes, halved (1 cup)
    1/2 cup pitted kalamata olives, coarsely chopped
    1 (6.5-oz) jar marinated artichokes, drained and chopped
    1 red onion, sliced
    2 cloves garlic, finely chopped
    1/2 cup extra-virgin olive oil
    1/4 cup red wine vinegar
    1 cup packed fresh basil leaves, chopped
    1 teaspoon lemon juice
    Italian seasoning
    Salt and pepper

    In a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a baking sheet to cool to room temperature, about 10 minutes.
    Meanwhile, in a large bowl, toss together the bell peppers, tomatoes, olives, artichokes, onion, garlic, olive oil and vinegar. Add the pasta, basil and lemon juice and toss again. Season to taste with Italian seasoning, salt and pepper.
    This recipe is from the Martha Stewart website. Tastes similar to a punch I have had at many party’s. The one with ice cream and ginger-ale. This recipe calls for raspberry or strawberry sorbet. We tried it with a mix of lime, treatment raspberry and orange. Cheers.

    Lemonade
    Raspberry or strawberry Sorbet

    Use a melon baller to make scoops from sorbet. Drop sorbet into individual glasses of lemonade.
    At the time I was living in Texas, order Dump Cake and Brisket were the stars of many a backyard barbecue. The cake mix dotted with butter creates a rich crust similar to a Betty or cobbler; but extremely rich. The religious rite required a scoop of vanilla Blue Bell ice cream to top it off.

    1 box pudding in the box yellow cake mix
    1 can chopped pineapple
    1 can cherry pie filling
    1-2 sticks of butter or margarine

    Preheat oven to 350°. In a 13X9 baking pan pour in cherry filling and pineapple. Casually stir around. Pour dry cake mix over fruit, medicine completely covering fruit. Slice butter into thin slices and place over cake mix, slices should touch. Bake for 1 hour until top is browned. Serve warm with vanilla ice cream.
    This recipe came from my sister-n-law Emily.

    4 packages (10 oz each) frozen raspberries, website like this thawed
    1 can (6 oz) frozen lemonade concentrate, price thawed
    2 quarts ginger ale, chilled

    Cook raspberries 10min. Rub through strainer with wooden spoon. Cool. Add lemonade concentrate; stir in ginger ale. Serve immediately with crushed ice. 12 servings (1 cup each)
    I found this recipe, page along with several other cool treats, dosage on the internet some time ago. Sorry I do not remember the site.

    2 Cups boiling water
    1 Package Jell-o Gelatin Dessert, any red flavor
    1 Cup sugar, divided
    2 Cups cold water
    Ice cubes
    16 Paper Or Plastic Cups — (5 oz)
    1 Package Jell-O, Berry Blue Flavor
    8 Oz Cool Whip

    STIR 1 cup of the boiling water into red gelatin and 1/2 cup of the sugar in medium bowl at least 2 minutes until completely dissolved. Mix 1 cup of the cold water and ice cubes to make 2 cups. Add to gelatin, stirring until ice is melted.

    POUR about 1/4 cup gelatin into each paper cup. Freeze 1 hour.

    MEANWHILE stir remaining 1 cup boiling water into blue gelatin and remaining 1/2 cup sugar in medium bowl at least 2 minutes until completely dissolved. Mix remaining 1 cup cold water and ice cubes to make 2 cups. Add to gelatin, stirring until ice is melted. Refrigerate 1 hour.

    PLACE about 3 tablespoons whipped topping over red gelatin in each cup. Carefully pour about 1/4 cup blue gelatin over whipped topping. Freeze 1 hour or until almost firm. Insert wooden stick into each cup for handle.

    FREEZE 4 hours or overnight until firm. Place bottom of cup under warm running water for 15 seconds. Press firmly on bottom of cup to release pop. Store leftover pops in freezer. Makes 16 pops.

    I have always loved movies. Some of my clearest childhood memories are of going to the movies. I can remember the whole family going to the drive-in and another time sitting on my dad’s lap watching Raider’s of the Lost Ark.

    During the summer, no rx our local movie theater hosts a free movie day every week. The feature films are all G-rated kid friendly films. I have not attended a free movie day yet because, link the thought of my kids taking off in a packed theater does not interest me at all. However, page a couple of years ago we met a couple who told us about one of their favorite summer family activities. As we were sitting on the couch in their front room, they excitedly told us about one of their favorite things to do during the summer, is going to the drive-in theater. The best part was when they told us that they take their work truck and load the couches on the flat bed to watch the movie in comfort.

    Another way to enjoy the comforts of home, is to host your own drive-in theater. If you have younger children, help them make their own cars out of cardboard boxes. Set up a “Snack Bar” and a ticket booth. Set a price for each item. Give each child enough fake currency to buy a ticket and snacks.

    If you have the money, teenagers and are tech savvy an inflatable projection screen for the backyard is worth checking out.

     

    Summer is a perfect time for creating memories. There is so much to do both indoors and out.

    1. Pick Your Own Fruit Farm: My kids love fruit. This summer I thought it would be fun to take them to the U-Pick your own fruit farm. If you are not sure if there is a farm in your area log onto www.pickyourown.org and put in your zip code. You might want to ask around too. The website only list farms that have registered with the site.

    2. Water Park: For more fun in the sun, page try creating your own backyard Water Park. Build a pirate ship using sturdy buckets to support a wood plank over a kiddie pool filled with water. Watch out for the shark infested waters below.

    3. Water Fight: Have a water fight using spray bottles or squirt bottles.

    4. Slip-N-Slide: Use plastic ground cover and dish soap to make a “slip n slide.”

    5. Backyard Waterfall: Use a sprinkler as a shower waterfall.

    6. Car Wash: Have a car wash. Line up the kiddie cars and bikes. Fill a couple of buckets with soapy water. Give each kid a sponge or wash cloth to wash the cars. We have also added small toys that needed to be cleaned.

    7. Water Carnival: Plan a carnival with water games reminiscent of summer camp?

    Water balloon toss– toss a water balloon back and forth. Take a step backwards after every toss. The last pair left with a water balloon wins.

    Shave the balloon– Give each team a can of shaving cream, visit web a razor and a balloon. Place the items at the finish line. The first player runs from the start line to the finish line, blows up the balloon, runs back and tags the next player. That person runs to the finish line and puts shaving cream on the balloon, runs back and tags the next player. That person runs to the finish line and shaves all the cream off the balloon. The first team to finish wins.

    Sponge tag– throw a wet sponge at a player. If they get hit, they are it.

    Sponge Race– give each team one empty bucket and one filled with the same amount of water. Place the bucket with the water at the starting line. The empty bucket is places across the yard at the finish line. Using a huge sponge the first person on each team soaks up as much water as they can and carries it to the finish line. Squeeze the water into the bucket and run back to fill the sponge up again. The team to empty their bucket first wins. You can also hand the sponge to the next person on the team.

    Water hose limbo– attach a nozzle to a garden hose. Turn the nozzle to the strongest setting. Use the stream of water as a limbo stick.

    Beach Ball Race – Place two beach balls on a starting line. Use a water gun to drive the ball across the yard. The first ball to reach the finish line wins.

    8. Go Fishing: Take your kids on a fishing trip.

    9. Go Camping: Depending on your level of comfort, you can rent a cabin or pitch a tent. If you have little kids pick a spot close to the bathrooms just in case they need to make a midnight visit.

    If you have any summer traditions or activities you would like to share let us know.

    I bought a huge bag of lemons with the idea that it would be fun to make lemonade with the kids. I only have a hand reamer, order nothing fancy, ailment powerful or fast. My son was anxious to get to the good part, drinking it. We tried several ratios to get it just right. First we started with 1 1/2 cups of lemon juice (my son wanted to use all the lemons) plus 1 cup of sugar and 1 3/4 cups water. Then we tried 1 cup sugar and 4 cups of water but the little chef thought it was still too bitter. Finally, we went to the internet and found a recipe and it worked.

    Source: AllRecipes.com
    1 3/4 cups sugar
    8 cups water
    1 1/2 cups lemon juice (about 8-10 lemons)

    In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.

    Remove seeds from lemon juice. In a pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

    Alternatives:
    Pink Lemonade – 1/4 cup cranberry juice

    Ginger ale

    Strawberry Lemonade – 1 pint strawberries, 8 tablespoons plus 2 teaspoons superfine sugar. Puree strawberries and sugar in a blender.

    Try making Lemonade Floats or set up a Lemonade Bar. Set out the simple syrup, lemon juice, water and ice. Grab a glass and make your own cup of lemonade.

Baked Summer Veggies

Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

1 1/2 Cups Water
1/2 Cup Sugar
1 tsp Vanilla
1/2 Cup Milk
1 tray Ice cubes
6 oz Frozen Orange Juice Concentrate

Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

1 1/2 Cups Water
1/2 Cup Sugar
1 tsp Vanilla
1/2 Cup Milk
1 tray Ice cubes
6 oz Frozen Orange Juice Concentrate

Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

1 1/2 Cups Water
1/2 Cup Sugar
1 tsp Vanilla
1/2 Cup Milk
1 tray Ice cubes
6 oz Frozen Orange Juice Concentrate

Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

Zucchini, sliced
Yellow squash, sliced
1 small can of corn, do not drain
Salt and pepper, to taste
Mozzarella cheese, shredded

Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

Alternatives: From time to time I add something new.
1 small onion, sliced (optional)
Mushrooms (optional)
1-2 cloves garlic, minced (optional)
Green and red pepper, sliced (optional)

How To Make Homemade Rocket Pops

Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

1 1/2 Cups Water
1/2 Cup Sugar
1 tsp Vanilla
1/2 Cup Milk
1 tray Ice cubes
6 oz Frozen Orange Juice Concentrate

Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

1 1/2 Cups Water
1/2 Cup Sugar
1 tsp Vanilla
1/2 Cup Milk
1 tray Ice cubes
6 oz Frozen Orange Juice Concentrate

Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

1 1/2 Cups Water
1/2 Cup Sugar
1 tsp Vanilla
1/2 Cup Milk
1 tray Ice cubes
6 oz Frozen Orange Juice Concentrate

Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

Zucchini, sliced
Yellow squash, sliced
1 small can of corn, do not drain
Salt and pepper, to taste
Mozzarella cheese, shredded

Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

Alternatives: From time to time I add something new.
1 small onion, sliced (optional)
Mushrooms (optional)
1-2 cloves garlic, minced (optional)
Green and red pepper, sliced (optional)
Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

1 1/2 Cups Water
1/2 Cup Sugar
1 tsp Vanilla
1/2 Cup Milk
1 tray Ice cubes
6 oz Frozen Orange Juice Concentrate

Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

1 1/2 Cups Water
1/2 Cup Sugar
1 tsp Vanilla
1/2 Cup Milk
1 tray Ice cubes
6 oz Frozen Orange Juice Concentrate

Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

Zucchini, sliced
Yellow squash, sliced
1 small can of corn, do not drain
Salt and pepper, to taste
Mozzarella cheese, shredded

Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

Alternatives: From time to time I add something new.
1 small onion, sliced (optional)
Mushrooms (optional)
1-2 cloves garlic, minced (optional)
Green and red pepper, sliced (optional)
Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

1 1/2 Cups Water
1/2 Cup Sugar
1 tsp Vanilla
1/2 Cup Milk
1 tray Ice cubes
6 oz Frozen Orange Juice Concentrate

Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

Zucchini, sliced
Yellow squash, sliced
1 small can of corn, do not drain
Salt and pepper, to taste
Mozzarella cheese, shredded

Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

Alternatives: From time to time I add something new.
1 small onion, sliced (optional)
Mushrooms (optional)
1-2 cloves garlic, minced (optional)
Green and red pepper, sliced (optional)
Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

1 1/2 Cups Water
1/2 Cup Sugar
1 tsp Vanilla
1/2 Cup Milk
1 tray Ice cubes
6 oz Frozen Orange Juice Concentrate

Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

1 1/2 Cups Water
1/2 Cup Sugar
1 tsp Vanilla
1/2 Cup Milk
1 tray Ice cubes
6 oz Frozen Orange Juice Concentrate

Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

Zucchini, sliced
Yellow squash, sliced
1 small can of corn, do not drain
Salt and pepper, to taste
Mozzarella cheese, shredded

Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

Alternatives: From time to time I add something new.
1 small onion, sliced (optional)
Mushrooms (optional)
1-2 cloves garlic, minced (optional)
Green and red pepper, sliced (optional)
Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

1 1/2 Cups Water
1/2 Cup Sugar
1 tsp Vanilla
1/2 Cup Milk
1 tray Ice cubes
6 oz Frozen Orange Juice Concentrate

Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

Zucchini, sliced
Yellow squash, sliced
1 small can of corn, do not drain
Salt and pepper, to taste
Mozzarella cheese, shredded

Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

Alternatives: From time to time I add something new.
1 small onion, sliced (optional)
Mushrooms (optional)
1-2 cloves garlic, minced (optional)
Green and red pepper, sliced (optional)
Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

1 1/2 Cups Water
1/2 Cup Sugar
1 tsp Vanilla
1/2 Cup Milk
1 tray Ice cubes
6 oz Frozen Orange Juice Concentrate

Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

Zucchini, sliced
Yellow squash, sliced
1 small can of corn, do not drain
Salt and pepper, to taste
Mozzarella cheese, shredded

Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

Alternatives: From time to time I add something new.
1 small onion, sliced (optional)
Mushrooms (optional)
1-2 cloves garlic, minced (optional)
Green and red pepper, sliced (optional)
Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
Originally called Decoration Day, seek in honor of the soldiers who fought and died in the Civil War, ask Memorial Day has since become a day to commemorate Americans who have died fighting in all wars.
The first use of the name “Memorial Day” caught on in 1882. Yet, it was not declared the official name until 1967. Since May of 1971 Memorial Day has been celebrated on the last Monday of the month.

Many observe Memorial Day by visiting cemeteries and memorials. Every year volunteers place an American flag on each grave in the National Cemetery. Friends and family members gather to continue the tradition of decorating the graves of loved ones. Memorial Day is a great opportunity to discuss with our children the history behind the holiday as well as, the many benefits we enjoy as a result of the ultimate sacrifices of brave men and women who died defending our freedom and liberty.

In addition to honoring the memory of the military, Memorial Day marks one of the longest standing traditions since 1911, the Indy 500. It is also viewed as the beginning of summer and serves as a time for family gatherings, picnics and community celebrations.

You can start your own family traditions to make Memorial Day more than just a three day weekend.

  • Write and perform a play.
  • Plant a Victory Garden.
  • Visit a National Monument.
  • Take a tour of the battlefields or a Historic site.
  • Attend a Civil War reenactment.
  • Attend a concert or parade.
  • Learn to make ice cream.
  • Learn to make homemade Root Beer.
  • Looking for something different to serve your guests other than hamburgers and hot dogs this Memorial Day?

    Sweet Chili chicken
    Hot German Potato Salad
    Kabobs- Honey Chicken Kabobs, Spicy Lime shrimp kabob, beef kabobs
    Seasoned Grilled Potato Fries
    Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

    1 1/2 Cups Water
    1/2 Cup Sugar
    1 tsp Vanilla
    1/2 Cup Milk
    1 tray Ice cubes
    6 oz Frozen Orange Juice Concentrate

    Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
    Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

    1 1/2 Cups Water
    1/2 Cup Sugar
    1 tsp Vanilla
    1/2 Cup Milk
    1 tray Ice cubes
    6 oz Frozen Orange Juice Concentrate

    Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
    This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

    Zucchini, sliced
    Yellow squash, sliced
    1 small can of corn, do not drain
    Salt and pepper, to taste
    Mozzarella cheese, shredded

    Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

    Alternatives: From time to time I add something new.
    1 small onion, sliced (optional)
    Mushrooms (optional)
    1-2 cloves garlic, minced (optional)
    Green and red pepper, sliced (optional)
    Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

    1 1/2 Cups Water
    1/2 Cup Sugar
    1 tsp Vanilla
    1/2 Cup Milk
    1 tray Ice cubes
    6 oz Frozen Orange Juice Concentrate

    Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
    This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

    Zucchini, sliced
    Yellow squash, sliced
    1 small can of corn, do not drain
    Salt and pepper, to taste
    Mozzarella cheese, shredded

    Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

    Alternatives: From time to time I add something new.
    1 small onion, sliced (optional)
    Mushrooms (optional)
    1-2 cloves garlic, minced (optional)
    Green and red pepper, sliced (optional)
    Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

    What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

    Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
    Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

    1 1/2 Cups Water
    1/2 Cup Sugar
    1 tsp Vanilla
    1/2 Cup Milk
    1 tray Ice cubes
    6 oz Frozen Orange Juice Concentrate

    Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
    This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

    Zucchini, sliced
    Yellow squash, sliced
    1 small can of corn, do not drain
    Salt and pepper, to taste
    Mozzarella cheese, shredded

    Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

    Alternatives: From time to time I add something new.
    1 small onion, sliced (optional)
    Mushrooms (optional)
    1-2 cloves garlic, minced (optional)
    Green and red pepper, sliced (optional)
    Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

    What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

    Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
    Originally called Decoration Day, seek in honor of the soldiers who fought and died in the Civil War, ask Memorial Day has since become a day to commemorate Americans who have died fighting in all wars.
    The first use of the name “Memorial Day” caught on in 1882. Yet, it was not declared the official name until 1967. Since May of 1971 Memorial Day has been celebrated on the last Monday of the month.

    Many observe Memorial Day by visiting cemeteries and memorials. Every year volunteers place an American flag on each grave in the National Cemetery. Friends and family members gather to continue the tradition of decorating the graves of loved ones. Memorial Day is a great opportunity to discuss with our children the history behind the holiday as well as, the many benefits we enjoy as a result of the ultimate sacrifices of brave men and women who died defending our freedom and liberty.

    In addition to honoring the memory of the military, Memorial Day marks one of the longest standing traditions since 1911, the Indy 500. It is also viewed as the beginning of summer and serves as a time for family gatherings, picnics and community celebrations.

    You can start your own family traditions to make Memorial Day more than just a three day weekend.

    • Write and perform a play.
    • Plant a Victory Garden.
    • Visit a National Monument.
    • Take a tour of the battlefields or a Historic site.
    • Attend a Civil War reenactment.
    • Attend a concert or parade.
    • Learn to make ice cream.
    • Learn to make homemade Root Beer.
    • Looking for something different to serve your guests other than hamburgers and hot dogs this Memorial Day?

      Sweet Chili chicken
      Hot German Potato Salad
      Kabobs- Honey Chicken Kabobs, Spicy Lime shrimp kabob, beef kabobs
      Seasoned Grilled Potato Fries
      I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

      2 pounds 4 oz boneless skinless chicken thighs
      2 tbsp lime juice
      1/2 c sweet chili sauce or chili garlic sauce
      1/4c Kecap Manis or soy sauce mixed with a little brown sugar

      Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
      Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

      1 1/2 Cups Water
      1/2 Cup Sugar
      1 tsp Vanilla
      1/2 Cup Milk
      1 tray Ice cubes
      6 oz Frozen Orange Juice Concentrate

      Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
      Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

      1 1/2 Cups Water
      1/2 Cup Sugar
      1 tsp Vanilla
      1/2 Cup Milk
      1 tray Ice cubes
      6 oz Frozen Orange Juice Concentrate

      Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
      This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

      Zucchini, sliced
      Yellow squash, sliced
      1 small can of corn, do not drain
      Salt and pepper, to taste
      Mozzarella cheese, shredded

      Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

      Alternatives: From time to time I add something new.
      1 small onion, sliced (optional)
      Mushrooms (optional)
      1-2 cloves garlic, minced (optional)
      Green and red pepper, sliced (optional)
      Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

      1 1/2 Cups Water
      1/2 Cup Sugar
      1 tsp Vanilla
      1/2 Cup Milk
      1 tray Ice cubes
      6 oz Frozen Orange Juice Concentrate

      Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
      This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

      Zucchini, sliced
      Yellow squash, sliced
      1 small can of corn, do not drain
      Salt and pepper, to taste
      Mozzarella cheese, shredded

      Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

      Alternatives: From time to time I add something new.
      1 small onion, sliced (optional)
      Mushrooms (optional)
      1-2 cloves garlic, minced (optional)
      Green and red pepper, sliced (optional)
      Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

      What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

      Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
      Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

      1 1/2 Cups Water
      1/2 Cup Sugar
      1 tsp Vanilla
      1/2 Cup Milk
      1 tray Ice cubes
      6 oz Frozen Orange Juice Concentrate

      Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
      This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

      Zucchini, sliced
      Yellow squash, sliced
      1 small can of corn, do not drain
      Salt and pepper, to taste
      Mozzarella cheese, shredded

      Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

      Alternatives: From time to time I add something new.
      1 small onion, sliced (optional)
      Mushrooms (optional)
      1-2 cloves garlic, minced (optional)
      Green and red pepper, sliced (optional)
      Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

      What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

      Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
      Originally called Decoration Day, seek in honor of the soldiers who fought and died in the Civil War, ask Memorial Day has since become a day to commemorate Americans who have died fighting in all wars.
      The first use of the name “Memorial Day” caught on in 1882. Yet, it was not declared the official name until 1967. Since May of 1971 Memorial Day has been celebrated on the last Monday of the month.

      Many observe Memorial Day by visiting cemeteries and memorials. Every year volunteers place an American flag on each grave in the National Cemetery. Friends and family members gather to continue the tradition of decorating the graves of loved ones. Memorial Day is a great opportunity to discuss with our children the history behind the holiday as well as, the many benefits we enjoy as a result of the ultimate sacrifices of brave men and women who died defending our freedom and liberty.

      In addition to honoring the memory of the military, Memorial Day marks one of the longest standing traditions since 1911, the Indy 500. It is also viewed as the beginning of summer and serves as a time for family gatherings, picnics and community celebrations.

      You can start your own family traditions to make Memorial Day more than just a three day weekend.

      • Write and perform a play.
      • Plant a Victory Garden.
      • Visit a National Monument.
      • Take a tour of the battlefields or a Historic site.
      • Attend a Civil War reenactment.
      • Attend a concert or parade.
      • Learn to make ice cream.
      • Learn to make homemade Root Beer.
      • Looking for something different to serve your guests other than hamburgers and hot dogs this Memorial Day?

        Sweet Chili chicken
        Hot German Potato Salad
        Kabobs- Honey Chicken Kabobs, Spicy Lime shrimp kabob, beef kabobs
        Seasoned Grilled Potato Fries
        I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

        2 pounds 4 oz boneless skinless chicken thighs
        2 tbsp lime juice
        1/2 c sweet chili sauce or chili garlic sauce
        1/4c Kecap Manis or soy sauce mixed with a little brown sugar

        Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
        I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

        2 pounds 4 oz boneless skinless chicken thighs
        2 tbsp lime juice
        1/2 c sweet chili sauce or chili garlic sauce
        1/4c Kecap Manis or soy sauce mixed with a little brown sugar

        Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
        This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
        2 med potatoes
        3/4 tsp salt
        3 slices bacon
        1/4 tsp celery seeds
        1/2 cup chopped onion
        dash pepper
        1 tbsp flour
        1/3 c water
        2-3 tsp sugar
        3 tbsp vinegar

        Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
        Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

        1 1/2 Cups Water
        1/2 Cup Sugar
        1 tsp Vanilla
        1/2 Cup Milk
        1 tray Ice cubes
        6 oz Frozen Orange Juice Concentrate

        Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
        Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

        1 1/2 Cups Water
        1/2 Cup Sugar
        1 tsp Vanilla
        1/2 Cup Milk
        1 tray Ice cubes
        6 oz Frozen Orange Juice Concentrate

        Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
        This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

        Zucchini, sliced
        Yellow squash, sliced
        1 small can of corn, do not drain
        Salt and pepper, to taste
        Mozzarella cheese, shredded

        Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

        Alternatives: From time to time I add something new.
        1 small onion, sliced (optional)
        Mushrooms (optional)
        1-2 cloves garlic, minced (optional)
        Green and red pepper, sliced (optional)
        Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

        1 1/2 Cups Water
        1/2 Cup Sugar
        1 tsp Vanilla
        1/2 Cup Milk
        1 tray Ice cubes
        6 oz Frozen Orange Juice Concentrate

        Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
        This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

        Zucchini, sliced
        Yellow squash, sliced
        1 small can of corn, do not drain
        Salt and pepper, to taste
        Mozzarella cheese, shredded

        Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

        Alternatives: From time to time I add something new.
        1 small onion, sliced (optional)
        Mushrooms (optional)
        1-2 cloves garlic, minced (optional)
        Green and red pepper, sliced (optional)
        Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

        What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

        Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
        Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

        1 1/2 Cups Water
        1/2 Cup Sugar
        1 tsp Vanilla
        1/2 Cup Milk
        1 tray Ice cubes
        6 oz Frozen Orange Juice Concentrate

        Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
        This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

        Zucchini, sliced
        Yellow squash, sliced
        1 small can of corn, do not drain
        Salt and pepper, to taste
        Mozzarella cheese, shredded

        Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

        Alternatives: From time to time I add something new.
        1 small onion, sliced (optional)
        Mushrooms (optional)
        1-2 cloves garlic, minced (optional)
        Green and red pepper, sliced (optional)
        Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

        What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

        Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
        Originally called Decoration Day, seek in honor of the soldiers who fought and died in the Civil War, ask Memorial Day has since become a day to commemorate Americans who have died fighting in all wars.
        The first use of the name “Memorial Day” caught on in 1882. Yet, it was not declared the official name until 1967. Since May of 1971 Memorial Day has been celebrated on the last Monday of the month.

        Many observe Memorial Day by visiting cemeteries and memorials. Every year volunteers place an American flag on each grave in the National Cemetery. Friends and family members gather to continue the tradition of decorating the graves of loved ones. Memorial Day is a great opportunity to discuss with our children the history behind the holiday as well as, the many benefits we enjoy as a result of the ultimate sacrifices of brave men and women who died defending our freedom and liberty.

        In addition to honoring the memory of the military, Memorial Day marks one of the longest standing traditions since 1911, the Indy 500. It is also viewed as the beginning of summer and serves as a time for family gatherings, picnics and community celebrations.

        You can start your own family traditions to make Memorial Day more than just a three day weekend.

        • Write and perform a play.
        • Plant a Victory Garden.
        • Visit a National Monument.
        • Take a tour of the battlefields or a Historic site.
        • Attend a Civil War reenactment.
        • Attend a concert or parade.
        • Learn to make ice cream.
        • Learn to make homemade Root Beer.
        • Looking for something different to serve your guests other than hamburgers and hot dogs this Memorial Day?

          Sweet Chili chicken
          Hot German Potato Salad
          Kabobs- Honey Chicken Kabobs, Spicy Lime shrimp kabob, beef kabobs
          Seasoned Grilled Potato Fries
          I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

          2 pounds 4 oz boneless skinless chicken thighs
          2 tbsp lime juice
          1/2 c sweet chili sauce or chili garlic sauce
          1/4c Kecap Manis or soy sauce mixed with a little brown sugar

          Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
          I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

          2 pounds 4 oz boneless skinless chicken thighs
          2 tbsp lime juice
          1/2 c sweet chili sauce or chili garlic sauce
          1/4c Kecap Manis or soy sauce mixed with a little brown sugar

          Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
          This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
          2 med potatoes
          3/4 tsp salt
          3 slices bacon
          1/4 tsp celery seeds
          1/2 cup chopped onion
          dash pepper
          1 tbsp flour
          1/3 c water
          2-3 tsp sugar
          3 tbsp vinegar

          Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
          I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

          2 pounds 4 oz boneless skinless chicken thighs
          2 tbsp lime juice
          1/2 c sweet chili sauce or chili garlic sauce
          1/4c Kecap Manis or soy sauce mixed with a little brown sugar

          Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
          This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
          2 med potatoes
          3/4 tsp salt
          3 slices bacon
          1/4 tsp celery seeds
          1/2 cup chopped onion
          dash pepper
          1 tbsp flour
          1/3 c water
          2-3 tsp sugar
          3 tbsp vinegar

          Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
          4 baking potatoes (6 oz each) cut lengthwise
          1 tsp salt
          1/4 c olive oil
          1/2 tsp pepper
          2 tsp paprika
          1/2 tsp chili powder

          Prepare oven or grill.
          In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.
          Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

          1 1/2 Cups Water
          1/2 Cup Sugar
          1 tsp Vanilla
          1/2 Cup Milk
          1 tray Ice cubes
          6 oz Frozen Orange Juice Concentrate

          Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
          Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

          1 1/2 Cups Water
          1/2 Cup Sugar
          1 tsp Vanilla
          1/2 Cup Milk
          1 tray Ice cubes
          6 oz Frozen Orange Juice Concentrate

          Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
          This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

          Zucchini, sliced
          Yellow squash, sliced
          1 small can of corn, do not drain
          Salt and pepper, to taste
          Mozzarella cheese, shredded

          Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

          Alternatives: From time to time I add something new.
          1 small onion, sliced (optional)
          Mushrooms (optional)
          1-2 cloves garlic, minced (optional)
          Green and red pepper, sliced (optional)
          Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

          1 1/2 Cups Water
          1/2 Cup Sugar
          1 tsp Vanilla
          1/2 Cup Milk
          1 tray Ice cubes
          6 oz Frozen Orange Juice Concentrate

          Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
          This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

          Zucchini, sliced
          Yellow squash, sliced
          1 small can of corn, do not drain
          Salt and pepper, to taste
          Mozzarella cheese, shredded

          Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

          Alternatives: From time to time I add something new.
          1 small onion, sliced (optional)
          Mushrooms (optional)
          1-2 cloves garlic, minced (optional)
          Green and red pepper, sliced (optional)
          Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

          What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

          Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
          Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

          1 1/2 Cups Water
          1/2 Cup Sugar
          1 tsp Vanilla
          1/2 Cup Milk
          1 tray Ice cubes
          6 oz Frozen Orange Juice Concentrate

          Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
          This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

          Zucchini, sliced
          Yellow squash, sliced
          1 small can of corn, do not drain
          Salt and pepper, to taste
          Mozzarella cheese, shredded

          Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

          Alternatives: From time to time I add something new.
          1 small onion, sliced (optional)
          Mushrooms (optional)
          1-2 cloves garlic, minced (optional)
          Green and red pepper, sliced (optional)
          Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

          What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

          Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
          Originally called Decoration Day, seek in honor of the soldiers who fought and died in the Civil War, ask Memorial Day has since become a day to commemorate Americans who have died fighting in all wars.
          The first use of the name “Memorial Day” caught on in 1882. Yet, it was not declared the official name until 1967. Since May of 1971 Memorial Day has been celebrated on the last Monday of the month.

          Many observe Memorial Day by visiting cemeteries and memorials. Every year volunteers place an American flag on each grave in the National Cemetery. Friends and family members gather to continue the tradition of decorating the graves of loved ones. Memorial Day is a great opportunity to discuss with our children the history behind the holiday as well as, the many benefits we enjoy as a result of the ultimate sacrifices of brave men and women who died defending our freedom and liberty.

          In addition to honoring the memory of the military, Memorial Day marks one of the longest standing traditions since 1911, the Indy 500. It is also viewed as the beginning of summer and serves as a time for family gatherings, picnics and community celebrations.

          You can start your own family traditions to make Memorial Day more than just a three day weekend.

          • Write and perform a play.
          • Plant a Victory Garden.
          • Visit a National Monument.
          • Take a tour of the battlefields or a Historic site.
          • Attend a Civil War reenactment.
          • Attend a concert or parade.
          • Learn to make ice cream.
          • Learn to make homemade Root Beer.
          • Looking for something different to serve your guests other than hamburgers and hot dogs this Memorial Day?

            Sweet Chili chicken
            Hot German Potato Salad
            Kabobs- Honey Chicken Kabobs, Spicy Lime shrimp kabob, beef kabobs
            Seasoned Grilled Potato Fries
            I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

            2 pounds 4 oz boneless skinless chicken thighs
            2 tbsp lime juice
            1/2 c sweet chili sauce or chili garlic sauce
            1/4c Kecap Manis or soy sauce mixed with a little brown sugar

            Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
            I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

            2 pounds 4 oz boneless skinless chicken thighs
            2 tbsp lime juice
            1/2 c sweet chili sauce or chili garlic sauce
            1/4c Kecap Manis or soy sauce mixed with a little brown sugar

            Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
            This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
            2 med potatoes
            3/4 tsp salt
            3 slices bacon
            1/4 tsp celery seeds
            1/2 cup chopped onion
            dash pepper
            1 tbsp flour
            1/3 c water
            2-3 tsp sugar
            3 tbsp vinegar

            Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
            I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

            2 pounds 4 oz boneless skinless chicken thighs
            2 tbsp lime juice
            1/2 c sweet chili sauce or chili garlic sauce
            1/4c Kecap Manis or soy sauce mixed with a little brown sugar

            Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
            This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
            2 med potatoes
            3/4 tsp salt
            3 slices bacon
            1/4 tsp celery seeds
            1/2 cup chopped onion
            dash pepper
            1 tbsp flour
            1/3 c water
            2-3 tsp sugar
            3 tbsp vinegar

            Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
            4 baking potatoes (6 oz each) cut lengthwise
            1 tsp salt
            1/4 c olive oil
            1/2 tsp pepper
            2 tsp paprika
            1/2 tsp chili powder

            Prepare oven or grill.
            In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.
            I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

            2 pounds 4 oz boneless skinless chicken thighs
            2 tbsp lime juice
            1/2 c sweet chili sauce or chili garlic sauce
            1/4c Kecap Manis or soy sauce mixed with a little brown sugar

            Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
            This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
            2 med potatoes
            3/4 tsp salt
            3 slices bacon
            1/4 tsp celery seeds
            1/2 cup chopped onion
            dash pepper
            1 tbsp flour
            1/3 c water
            2-3 tsp sugar
            3 tbsp vinegar

            Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
            4 baking potatoes (6 oz each) cut lengthwise
            1 tsp salt
            1/4 c olive oil
            1/2 tsp pepper
            2 tsp paprika
            1/2 tsp chili powder

            Prepare oven or grill.
            In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

            I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

            Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

            For the cookies:
            2 1/4 c flour
            1 t baking powder
            1/2 t baking soda
            1/4 t salt
            1/2 t cinnamon
            8 T soft butter
            1 1/4 c sugar
            2 large eggs
            1 t vanilla
            1/2 c sour cream
            3/4 c canned pumpkin

            The filling:
            6 T soft butter
            4 oz cream cheese, room temperature
            1 t vanilla
            2 c powdered sugar

            Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

            In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
            Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

            To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

            Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.
            Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

            1 1/2 Cups Water
            1/2 Cup Sugar
            1 tsp Vanilla
            1/2 Cup Milk
            1 tray Ice cubes
            6 oz Frozen Orange Juice Concentrate

            Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
            Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

            1 1/2 Cups Water
            1/2 Cup Sugar
            1 tsp Vanilla
            1/2 Cup Milk
            1 tray Ice cubes
            6 oz Frozen Orange Juice Concentrate

            Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
            This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

            Zucchini, sliced
            Yellow squash, sliced
            1 small can of corn, do not drain
            Salt and pepper, to taste
            Mozzarella cheese, shredded

            Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

            Alternatives: From time to time I add something new.
            1 small onion, sliced (optional)
            Mushrooms (optional)
            1-2 cloves garlic, minced (optional)
            Green and red pepper, sliced (optional)
            Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

            1 1/2 Cups Water
            1/2 Cup Sugar
            1 tsp Vanilla
            1/2 Cup Milk
            1 tray Ice cubes
            6 oz Frozen Orange Juice Concentrate

            Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
            This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

            Zucchini, sliced
            Yellow squash, sliced
            1 small can of corn, do not drain
            Salt and pepper, to taste
            Mozzarella cheese, shredded

            Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

            Alternatives: From time to time I add something new.
            1 small onion, sliced (optional)
            Mushrooms (optional)
            1-2 cloves garlic, minced (optional)
            Green and red pepper, sliced (optional)
            Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

            What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

            Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
            Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

            1 1/2 Cups Water
            1/2 Cup Sugar
            1 tsp Vanilla
            1/2 Cup Milk
            1 tray Ice cubes
            6 oz Frozen Orange Juice Concentrate

            Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
            This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

            Zucchini, sliced
            Yellow squash, sliced
            1 small can of corn, do not drain
            Salt and pepper, to taste
            Mozzarella cheese, shredded

            Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

            Alternatives: From time to time I add something new.
            1 small onion, sliced (optional)
            Mushrooms (optional)
            1-2 cloves garlic, minced (optional)
            Green and red pepper, sliced (optional)
            Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

            What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

            Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
            Originally called Decoration Day, seek in honor of the soldiers who fought and died in the Civil War, ask Memorial Day has since become a day to commemorate Americans who have died fighting in all wars.
            The first use of the name “Memorial Day” caught on in 1882. Yet, it was not declared the official name until 1967. Since May of 1971 Memorial Day has been celebrated on the last Monday of the month.

            Many observe Memorial Day by visiting cemeteries and memorials. Every year volunteers place an American flag on each grave in the National Cemetery. Friends and family members gather to continue the tradition of decorating the graves of loved ones. Memorial Day is a great opportunity to discuss with our children the history behind the holiday as well as, the many benefits we enjoy as a result of the ultimate sacrifices of brave men and women who died defending our freedom and liberty.

            In addition to honoring the memory of the military, Memorial Day marks one of the longest standing traditions since 1911, the Indy 500. It is also viewed as the beginning of summer and serves as a time for family gatherings, picnics and community celebrations.

            You can start your own family traditions to make Memorial Day more than just a three day weekend.

            • Write and perform a play.
            • Plant a Victory Garden.
            • Visit a National Monument.
            • Take a tour of the battlefields or a Historic site.
            • Attend a Civil War reenactment.
            • Attend a concert or parade.
            • Learn to make ice cream.
            • Learn to make homemade Root Beer.
            • Looking for something different to serve your guests other than hamburgers and hot dogs this Memorial Day?

              Sweet Chili chicken
              Hot German Potato Salad
              Kabobs- Honey Chicken Kabobs, Spicy Lime shrimp kabob, beef kabobs
              Seasoned Grilled Potato Fries
              I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

              2 pounds 4 oz boneless skinless chicken thighs
              2 tbsp lime juice
              1/2 c sweet chili sauce or chili garlic sauce
              1/4c Kecap Manis or soy sauce mixed with a little brown sugar

              Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
              I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

              2 pounds 4 oz boneless skinless chicken thighs
              2 tbsp lime juice
              1/2 c sweet chili sauce or chili garlic sauce
              1/4c Kecap Manis or soy sauce mixed with a little brown sugar

              Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
              This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
              2 med potatoes
              3/4 tsp salt
              3 slices bacon
              1/4 tsp celery seeds
              1/2 cup chopped onion
              dash pepper
              1 tbsp flour
              1/3 c water
              2-3 tsp sugar
              3 tbsp vinegar

              Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
              I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

              2 pounds 4 oz boneless skinless chicken thighs
              2 tbsp lime juice
              1/2 c sweet chili sauce or chili garlic sauce
              1/4c Kecap Manis or soy sauce mixed with a little brown sugar

              Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
              This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
              2 med potatoes
              3/4 tsp salt
              3 slices bacon
              1/4 tsp celery seeds
              1/2 cup chopped onion
              dash pepper
              1 tbsp flour
              1/3 c water
              2-3 tsp sugar
              3 tbsp vinegar

              Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
              4 baking potatoes (6 oz each) cut lengthwise
              1 tsp salt
              1/4 c olive oil
              1/2 tsp pepper
              2 tsp paprika
              1/2 tsp chili powder

              Prepare oven or grill.
              In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.
              I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

              2 pounds 4 oz boneless skinless chicken thighs
              2 tbsp lime juice
              1/2 c sweet chili sauce or chili garlic sauce
              1/4c Kecap Manis or soy sauce mixed with a little brown sugar

              Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
              This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
              2 med potatoes
              3/4 tsp salt
              3 slices bacon
              1/4 tsp celery seeds
              1/2 cup chopped onion
              dash pepper
              1 tbsp flour
              1/3 c water
              2-3 tsp sugar
              3 tbsp vinegar

              Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
              4 baking potatoes (6 oz each) cut lengthwise
              1 tsp salt
              1/4 c olive oil
              1/2 tsp pepper
              2 tsp paprika
              1/2 tsp chili powder

              Prepare oven or grill.
              In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

              I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

              Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

              For the cookies:
              2 1/4 c flour
              1 t baking powder
              1/2 t baking soda
              1/4 t salt
              1/2 t cinnamon
              8 T soft butter
              1 1/4 c sugar
              2 large eggs
              1 t vanilla
              1/2 c sour cream
              3/4 c canned pumpkin

              The filling:
              6 T soft butter
              4 oz cream cheese, room temperature
              1 t vanilla
              2 c powdered sugar

              Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

              In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
              Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

              To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

              Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.
              I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

              2 pounds 4 oz boneless skinless chicken thighs
              2 tbsp lime juice
              1/2 c sweet chili sauce or chili garlic sauce
              1/4c Kecap Manis or soy sauce mixed with a little brown sugar

              Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
              This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
              2 med potatoes
              3/4 tsp salt
              3 slices bacon
              1/4 tsp celery seeds
              1/2 cup chopped onion
              dash pepper
              1 tbsp flour
              1/3 c water
              2-3 tsp sugar
              3 tbsp vinegar

              Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
              4 baking potatoes (6 oz each) cut lengthwise
              1 tsp salt
              1/4 c olive oil
              1/2 tsp pepper
              2 tsp paprika
              1/2 tsp chili powder

              Prepare oven or grill.
              In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

              I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

              Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

              For the cookies:
              2 1/4 c flour
              1 t baking powder
              1/2 t baking soda
              1/4 t salt
              1/2 t cinnamon
              8 T soft butter
              1 1/4 c sugar
              2 large eggs
              1 t vanilla
              1/2 c sour cream
              3/4 c canned pumpkin

              The filling:
              6 T soft butter
              4 oz cream cheese, room temperature
              1 t vanilla
              2 c powdered sugar

              Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

              In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
              Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

              To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

              Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

              Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

              Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

              Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

              Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

              1/4 cup vegetable oil
              1/3 cup honey
              1/3 cup soy sauce
              1/4 teaspoon ground black pepper
              8 skinless, boneless chicken breast halves – cut into 1 inch cubes
              2 cloves garlic
              5 small onions, cut into 2 inch pieces
              2 red bell peppers, cut into 2 inch pieces

              12 slices bacon, partially cooked, optional

              Pineapple chunks, optional
              skewers

              In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

              Preheat the grill for high heat.

              Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

              Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

              1 1/2 Cups Water
              1/2 Cup Sugar
              1 tsp Vanilla
              1/2 Cup Milk
              1 tray Ice cubes
              6 oz Frozen Orange Juice Concentrate

              Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
              Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

              1 1/2 Cups Water
              1/2 Cup Sugar
              1 tsp Vanilla
              1/2 Cup Milk
              1 tray Ice cubes
              6 oz Frozen Orange Juice Concentrate

              Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
              This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

              Zucchini, sliced
              Yellow squash, sliced
              1 small can of corn, do not drain
              Salt and pepper, to taste
              Mozzarella cheese, shredded

              Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

              Alternatives: From time to time I add something new.
              1 small onion, sliced (optional)
              Mushrooms (optional)
              1-2 cloves garlic, minced (optional)
              Green and red pepper, sliced (optional)
              Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

              1 1/2 Cups Water
              1/2 Cup Sugar
              1 tsp Vanilla
              1/2 Cup Milk
              1 tray Ice cubes
              6 oz Frozen Orange Juice Concentrate

              Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
              This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

              Zucchini, sliced
              Yellow squash, sliced
              1 small can of corn, do not drain
              Salt and pepper, to taste
              Mozzarella cheese, shredded

              Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

              Alternatives: From time to time I add something new.
              1 small onion, sliced (optional)
              Mushrooms (optional)
              1-2 cloves garlic, minced (optional)
              Green and red pepper, sliced (optional)
              Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

              What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

              Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
              Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

              1 1/2 Cups Water
              1/2 Cup Sugar
              1 tsp Vanilla
              1/2 Cup Milk
              1 tray Ice cubes
              6 oz Frozen Orange Juice Concentrate

              Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
              This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

              Zucchini, sliced
              Yellow squash, sliced
              1 small can of corn, do not drain
              Salt and pepper, to taste
              Mozzarella cheese, shredded

              Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

              Alternatives: From time to time I add something new.
              1 small onion, sliced (optional)
              Mushrooms (optional)
              1-2 cloves garlic, minced (optional)
              Green and red pepper, sliced (optional)
              Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

              What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

              Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
              Originally called Decoration Day, seek in honor of the soldiers who fought and died in the Civil War, ask Memorial Day has since become a day to commemorate Americans who have died fighting in all wars.
              The first use of the name “Memorial Day” caught on in 1882. Yet, it was not declared the official name until 1967. Since May of 1971 Memorial Day has been celebrated on the last Monday of the month.

              Many observe Memorial Day by visiting cemeteries and memorials. Every year volunteers place an American flag on each grave in the National Cemetery. Friends and family members gather to continue the tradition of decorating the graves of loved ones. Memorial Day is a great opportunity to discuss with our children the history behind the holiday as well as, the many benefits we enjoy as a result of the ultimate sacrifices of brave men and women who died defending our freedom and liberty.

              In addition to honoring the memory of the military, Memorial Day marks one of the longest standing traditions since 1911, the Indy 500. It is also viewed as the beginning of summer and serves as a time for family gatherings, picnics and community celebrations.

              You can start your own family traditions to make Memorial Day more than just a three day weekend.

              • Write and perform a play.
              • Plant a Victory Garden.
              • Visit a National Monument.
              • Take a tour of the battlefields or a Historic site.
              • Attend a Civil War reenactment.
              • Attend a concert or parade.
              • Learn to make ice cream.
              • Learn to make homemade Root Beer.
              • Looking for something different to serve your guests other than hamburgers and hot dogs this Memorial Day?

                Sweet Chili chicken
                Hot German Potato Salad
                Kabobs- Honey Chicken Kabobs, Spicy Lime shrimp kabob, beef kabobs
                Seasoned Grilled Potato Fries
                I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                2 pounds 4 oz boneless skinless chicken thighs
                2 tbsp lime juice
                1/2 c sweet chili sauce or chili garlic sauce
                1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                2 pounds 4 oz boneless skinless chicken thighs
                2 tbsp lime juice
                1/2 c sweet chili sauce or chili garlic sauce
                1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                2 med potatoes
                3/4 tsp salt
                3 slices bacon
                1/4 tsp celery seeds
                1/2 cup chopped onion
                dash pepper
                1 tbsp flour
                1/3 c water
                2-3 tsp sugar
                3 tbsp vinegar

                Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                2 pounds 4 oz boneless skinless chicken thighs
                2 tbsp lime juice
                1/2 c sweet chili sauce or chili garlic sauce
                1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                2 med potatoes
                3/4 tsp salt
                3 slices bacon
                1/4 tsp celery seeds
                1/2 cup chopped onion
                dash pepper
                1 tbsp flour
                1/3 c water
                2-3 tsp sugar
                3 tbsp vinegar

                Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                4 baking potatoes (6 oz each) cut lengthwise
                1 tsp salt
                1/4 c olive oil
                1/2 tsp pepper
                2 tsp paprika
                1/2 tsp chili powder

                Prepare oven or grill.
                In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.
                I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                2 pounds 4 oz boneless skinless chicken thighs
                2 tbsp lime juice
                1/2 c sweet chili sauce or chili garlic sauce
                1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                2 med potatoes
                3/4 tsp salt
                3 slices bacon
                1/4 tsp celery seeds
                1/2 cup chopped onion
                dash pepper
                1 tbsp flour
                1/3 c water
                2-3 tsp sugar
                3 tbsp vinegar

                Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                4 baking potatoes (6 oz each) cut lengthwise
                1 tsp salt
                1/4 c olive oil
                1/2 tsp pepper
                2 tsp paprika
                1/2 tsp chili powder

                Prepare oven or grill.
                In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                For the cookies:
                2 1/4 c flour
                1 t baking powder
                1/2 t baking soda
                1/4 t salt
                1/2 t cinnamon
                8 T soft butter
                1 1/4 c sugar
                2 large eggs
                1 t vanilla
                1/2 c sour cream
                3/4 c canned pumpkin

                The filling:
                6 T soft butter
                4 oz cream cheese, room temperature
                1 t vanilla
                2 c powdered sugar

                Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.
                I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                2 pounds 4 oz boneless skinless chicken thighs
                2 tbsp lime juice
                1/2 c sweet chili sauce or chili garlic sauce
                1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                2 med potatoes
                3/4 tsp salt
                3 slices bacon
                1/4 tsp celery seeds
                1/2 cup chopped onion
                dash pepper
                1 tbsp flour
                1/3 c water
                2-3 tsp sugar
                3 tbsp vinegar

                Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                4 baking potatoes (6 oz each) cut lengthwise
                1 tsp salt
                1/4 c olive oil
                1/2 tsp pepper
                2 tsp paprika
                1/2 tsp chili powder

                Prepare oven or grill.
                In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                For the cookies:
                2 1/4 c flour
                1 t baking powder
                1/2 t baking soda
                1/4 t salt
                1/2 t cinnamon
                8 T soft butter
                1 1/4 c sugar
                2 large eggs
                1 t vanilla
                1/2 c sour cream
                3/4 c canned pumpkin

                The filling:
                6 T soft butter
                4 oz cream cheese, room temperature
                1 t vanilla
                2 c powdered sugar

                Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                1/4 cup vegetable oil
                1/3 cup honey
                1/3 cup soy sauce
                1/4 teaspoon ground black pepper
                8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                2 cloves garlic
                5 small onions, cut into 2 inch pieces
                2 red bell peppers, cut into 2 inch pieces

                12 slices bacon, partially cooked, optional

                Pineapple chunks, optional
                skewers

                In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                Preheat the grill for high heat.

                Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                2 pounds 4 oz boneless skinless chicken thighs
                2 tbsp lime juice
                1/2 c sweet chili sauce or chili garlic sauce
                1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                2 med potatoes
                3/4 tsp salt
                3 slices bacon
                1/4 tsp celery seeds
                1/2 cup chopped onion
                dash pepper
                1 tbsp flour
                1/3 c water
                2-3 tsp sugar
                3 tbsp vinegar

                Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                4 baking potatoes (6 oz each) cut lengthwise
                1 tsp salt
                1/4 c olive oil
                1/2 tsp pepper
                2 tsp paprika
                1/2 tsp chili powder

                Prepare oven or grill.
                In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                For the cookies:
                2 1/4 c flour
                1 t baking powder
                1/2 t baking soda
                1/4 t salt
                1/2 t cinnamon
                8 T soft butter
                1 1/4 c sugar
                2 large eggs
                1 t vanilla
                1/2 c sour cream
                3/4 c canned pumpkin

                The filling:
                6 T soft butter
                4 oz cream cheese, room temperature
                1 t vanilla
                2 c powdered sugar

                Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                1/4 cup vegetable oil
                1/3 cup honey
                1/3 cup soy sauce
                1/4 teaspoon ground black pepper
                8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                2 cloves garlic
                5 small onions, cut into 2 inch pieces
                2 red bell peppers, cut into 2 inch pieces

                12 slices bacon, partially cooked, optional

                Pineapple chunks, optional
                skewers

                In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                Preheat the grill for high heat.

                Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                We use this marinade on steaks, viagra too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, onions, peppers, artichokes, corn, carrots, potatoes, etc.

                1 1/2 cups olive oil
                3/4 cup soy sauce
                1/2 cup white wine vinegar
                1/3 cup lime or lemon juice
                1/4 cup Worcestershire sauce
                2 tablespoons ground dry mustard
                2 1/4 teaspoons salt
                1 tablespoon ground black pepper
                1 1/2 tablespoons chopped fresh parsley
                2 tablespoons ground cloves
                1- 1/2 pounds beef sirloin, cut into 2-inch bites

                Mix together. Cut Put meat in a Zip Lock bag. Pour marinade into bag. Refrigerate for 2-24 hours.
                Preheat the grill for high heat.

                Drain marinade from beef; discard marinade. Thread beef and vegetables alternately onto the skewers.  Place the skewers on the grill. Cook for 5 to 10 minutes, occasionally turning.
                Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                1 1/2 Cups Water
                1/2 Cup Sugar
                1 tsp Vanilla
                1/2 Cup Milk
                1 tray Ice cubes
                6 oz Frozen Orange Juice Concentrate

                Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                1 1/2 Cups Water
                1/2 Cup Sugar
                1 tsp Vanilla
                1/2 Cup Milk
                1 tray Ice cubes
                6 oz Frozen Orange Juice Concentrate

                Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

                Zucchini, sliced
                Yellow squash, sliced
                1 small can of corn, do not drain
                Salt and pepper, to taste
                Mozzarella cheese, shredded

                Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

                Alternatives: From time to time I add something new.
                1 small onion, sliced (optional)
                Mushrooms (optional)
                1-2 cloves garlic, minced (optional)
                Green and red pepper, sliced (optional)
                Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                1 1/2 Cups Water
                1/2 Cup Sugar
                1 tsp Vanilla
                1/2 Cup Milk
                1 tray Ice cubes
                6 oz Frozen Orange Juice Concentrate

                Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

                Zucchini, sliced
                Yellow squash, sliced
                1 small can of corn, do not drain
                Salt and pepper, to taste
                Mozzarella cheese, shredded

                Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

                Alternatives: From time to time I add something new.
                1 small onion, sliced (optional)
                Mushrooms (optional)
                1-2 cloves garlic, minced (optional)
                Green and red pepper, sliced (optional)
                Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

                What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

                Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
                Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                1 1/2 Cups Water
                1/2 Cup Sugar
                1 tsp Vanilla
                1/2 Cup Milk
                1 tray Ice cubes
                6 oz Frozen Orange Juice Concentrate

                Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

                Zucchini, sliced
                Yellow squash, sliced
                1 small can of corn, do not drain
                Salt and pepper, to taste
                Mozzarella cheese, shredded

                Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

                Alternatives: From time to time I add something new.
                1 small onion, sliced (optional)
                Mushrooms (optional)
                1-2 cloves garlic, minced (optional)
                Green and red pepper, sliced (optional)
                Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

                What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

                Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
                Originally called Decoration Day, seek in honor of the soldiers who fought and died in the Civil War, ask Memorial Day has since become a day to commemorate Americans who have died fighting in all wars.
                The first use of the name “Memorial Day” caught on in 1882. Yet, it was not declared the official name until 1967. Since May of 1971 Memorial Day has been celebrated on the last Monday of the month.

                Many observe Memorial Day by visiting cemeteries and memorials. Every year volunteers place an American flag on each grave in the National Cemetery. Friends and family members gather to continue the tradition of decorating the graves of loved ones. Memorial Day is a great opportunity to discuss with our children the history behind the holiday as well as, the many benefits we enjoy as a result of the ultimate sacrifices of brave men and women who died defending our freedom and liberty.

                In addition to honoring the memory of the military, Memorial Day marks one of the longest standing traditions since 1911, the Indy 500. It is also viewed as the beginning of summer and serves as a time for family gatherings, picnics and community celebrations.

                You can start your own family traditions to make Memorial Day more than just a three day weekend.

                • Write and perform a play.
                • Plant a Victory Garden.
                • Visit a National Monument.
                • Take a tour of the battlefields or a Historic site.
                • Attend a Civil War reenactment.
                • Attend a concert or parade.
                • Learn to make ice cream.
                • Learn to make homemade Root Beer.
                • Looking for something different to serve your guests other than hamburgers and hot dogs this Memorial Day?

                  Sweet Chili chicken
                  Hot German Potato Salad
                  Kabobs- Honey Chicken Kabobs, Spicy Lime shrimp kabob, beef kabobs
                  Seasoned Grilled Potato Fries
                  I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                  2 pounds 4 oz boneless skinless chicken thighs
                  2 tbsp lime juice
                  1/2 c sweet chili sauce or chili garlic sauce
                  1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                  Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                  I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                  2 pounds 4 oz boneless skinless chicken thighs
                  2 tbsp lime juice
                  1/2 c sweet chili sauce or chili garlic sauce
                  1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                  Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                  This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                  2 med potatoes
                  3/4 tsp salt
                  3 slices bacon
                  1/4 tsp celery seeds
                  1/2 cup chopped onion
                  dash pepper
                  1 tbsp flour
                  1/3 c water
                  2-3 tsp sugar
                  3 tbsp vinegar

                  Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                  I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                  2 pounds 4 oz boneless skinless chicken thighs
                  2 tbsp lime juice
                  1/2 c sweet chili sauce or chili garlic sauce
                  1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                  Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                  This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                  2 med potatoes
                  3/4 tsp salt
                  3 slices bacon
                  1/4 tsp celery seeds
                  1/2 cup chopped onion
                  dash pepper
                  1 tbsp flour
                  1/3 c water
                  2-3 tsp sugar
                  3 tbsp vinegar

                  Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                  4 baking potatoes (6 oz each) cut lengthwise
                  1 tsp salt
                  1/4 c olive oil
                  1/2 tsp pepper
                  2 tsp paprika
                  1/2 tsp chili powder

                  Prepare oven or grill.
                  In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.
                  I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                  2 pounds 4 oz boneless skinless chicken thighs
                  2 tbsp lime juice
                  1/2 c sweet chili sauce or chili garlic sauce
                  1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                  Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                  This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                  2 med potatoes
                  3/4 tsp salt
                  3 slices bacon
                  1/4 tsp celery seeds
                  1/2 cup chopped onion
                  dash pepper
                  1 tbsp flour
                  1/3 c water
                  2-3 tsp sugar
                  3 tbsp vinegar

                  Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                  4 baking potatoes (6 oz each) cut lengthwise
                  1 tsp salt
                  1/4 c olive oil
                  1/2 tsp pepper
                  2 tsp paprika
                  1/2 tsp chili powder

                  Prepare oven or grill.
                  In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                  I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                  Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                  For the cookies:
                  2 1/4 c flour
                  1 t baking powder
                  1/2 t baking soda
                  1/4 t salt
                  1/2 t cinnamon
                  8 T soft butter
                  1 1/4 c sugar
                  2 large eggs
                  1 t vanilla
                  1/2 c sour cream
                  3/4 c canned pumpkin

                  The filling:
                  6 T soft butter
                  4 oz cream cheese, room temperature
                  1 t vanilla
                  2 c powdered sugar

                  Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                  In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                  Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                  To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                  Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.
                  I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                  2 pounds 4 oz boneless skinless chicken thighs
                  2 tbsp lime juice
                  1/2 c sweet chili sauce or chili garlic sauce
                  1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                  Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                  This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                  2 med potatoes
                  3/4 tsp salt
                  3 slices bacon
                  1/4 tsp celery seeds
                  1/2 cup chopped onion
                  dash pepper
                  1 tbsp flour
                  1/3 c water
                  2-3 tsp sugar
                  3 tbsp vinegar

                  Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                  4 baking potatoes (6 oz each) cut lengthwise
                  1 tsp salt
                  1/4 c olive oil
                  1/2 tsp pepper
                  2 tsp paprika
                  1/2 tsp chili powder

                  Prepare oven or grill.
                  In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                  I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                  Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                  For the cookies:
                  2 1/4 c flour
                  1 t baking powder
                  1/2 t baking soda
                  1/4 t salt
                  1/2 t cinnamon
                  8 T soft butter
                  1 1/4 c sugar
                  2 large eggs
                  1 t vanilla
                  1/2 c sour cream
                  3/4 c canned pumpkin

                  The filling:
                  6 T soft butter
                  4 oz cream cheese, room temperature
                  1 t vanilla
                  2 c powdered sugar

                  Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                  In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                  Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                  To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                  Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                  Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                  Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                  Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                  Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                  1/4 cup vegetable oil
                  1/3 cup honey
                  1/3 cup soy sauce
                  1/4 teaspoon ground black pepper
                  8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                  2 cloves garlic
                  5 small onions, cut into 2 inch pieces
                  2 red bell peppers, cut into 2 inch pieces

                  12 slices bacon, partially cooked, optional

                  Pineapple chunks, optional
                  skewers

                  In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                  Preheat the grill for high heat.

                  Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                  I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                  2 pounds 4 oz boneless skinless chicken thighs
                  2 tbsp lime juice
                  1/2 c sweet chili sauce or chili garlic sauce
                  1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                  Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                  This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                  2 med potatoes
                  3/4 tsp salt
                  3 slices bacon
                  1/4 tsp celery seeds
                  1/2 cup chopped onion
                  dash pepper
                  1 tbsp flour
                  1/3 c water
                  2-3 tsp sugar
                  3 tbsp vinegar

                  Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                  4 baking potatoes (6 oz each) cut lengthwise
                  1 tsp salt
                  1/4 c olive oil
                  1/2 tsp pepper
                  2 tsp paprika
                  1/2 tsp chili powder

                  Prepare oven or grill.
                  In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                  I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                  Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                  For the cookies:
                  2 1/4 c flour
                  1 t baking powder
                  1/2 t baking soda
                  1/4 t salt
                  1/2 t cinnamon
                  8 T soft butter
                  1 1/4 c sugar
                  2 large eggs
                  1 t vanilla
                  1/2 c sour cream
                  3/4 c canned pumpkin

                  The filling:
                  6 T soft butter
                  4 oz cream cheese, room temperature
                  1 t vanilla
                  2 c powdered sugar

                  Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                  In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                  Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                  To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                  Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                  Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                  Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                  Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                  Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                  1/4 cup vegetable oil
                  1/3 cup honey
                  1/3 cup soy sauce
                  1/4 teaspoon ground black pepper
                  8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                  2 cloves garlic
                  5 small onions, cut into 2 inch pieces
                  2 red bell peppers, cut into 2 inch pieces

                  12 slices bacon, partially cooked, optional

                  Pineapple chunks, optional
                  skewers

                  In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                  Preheat the grill for high heat.

                  Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                  We use this marinade on steaks, viagra too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, onions, peppers, artichokes, corn, carrots, potatoes, etc.

                  1 1/2 cups olive oil
                  3/4 cup soy sauce
                  1/2 cup white wine vinegar
                  1/3 cup lime or lemon juice
                  1/4 cup Worcestershire sauce
                  2 tablespoons ground dry mustard
                  2 1/4 teaspoons salt
                  1 tablespoon ground black pepper
                  1 1/2 tablespoons chopped fresh parsley
                  2 tablespoons ground cloves
                  1- 1/2 pounds beef sirloin, cut into 2-inch bites

                  Mix together. Cut Put meat in a Zip Lock bag. Pour marinade into bag. Refrigerate for 2-24 hours.
                  Preheat the grill for high heat.

                  Drain marinade from beef; discard marinade. Thread beef and vegetables alternately onto the skewers.  Place the skewers on the grill. Cook for 5 to 10 minutes, occasionally turning.
                  I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                  2 pounds 4 oz boneless skinless chicken thighs
                  2 tbsp lime juice
                  1/2 c sweet chili sauce or chili garlic sauce
                  1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                  Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                  This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                  2 med potatoes
                  3/4 tsp salt
                  3 slices bacon
                  1/4 tsp celery seeds
                  1/2 cup chopped onion
                  dash pepper
                  1 tbsp flour
                  1/3 c water
                  2-3 tsp sugar
                  3 tbsp vinegar

                  Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                  4 baking potatoes (6 oz each) cut lengthwise
                  1 tsp salt
                  1/4 c olive oil
                  1/2 tsp pepper
                  2 tsp paprika
                  1/2 tsp chili powder

                  Prepare oven or grill.
                  In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                  I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                  Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                  For the cookies:
                  2 1/4 c flour
                  1 t baking powder
                  1/2 t baking soda
                  1/4 t salt
                  1/2 t cinnamon
                  8 T soft butter
                  1 1/4 c sugar
                  2 large eggs
                  1 t vanilla
                  1/2 c sour cream
                  3/4 c canned pumpkin

                  The filling:
                  6 T soft butter
                  4 oz cream cheese, room temperature
                  1 t vanilla
                  2 c powdered sugar

                  Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                  In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                  Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                  To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                  Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                  Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                  Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                  Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                  Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                  1/4 cup vegetable oil
                  1/3 cup honey
                  1/3 cup soy sauce
                  1/4 teaspoon ground black pepper
                  8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                  2 cloves garlic
                  5 small onions, cut into 2 inch pieces
                  2 red bell peppers, cut into 2 inch pieces

                  12 slices bacon, partially cooked, optional

                  Pineapple chunks, optional
                  skewers

                  In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                  Preheat the grill for high heat.

                  Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                  We use this marinade on steaks, viagra too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, onions, peppers, artichokes, corn, carrots, potatoes, etc.

                  1 1/2 cups olive oil
                  3/4 cup soy sauce
                  1/2 cup white wine vinegar
                  1/3 cup lime or lemon juice
                  1/4 cup Worcestershire sauce
                  2 tablespoons ground dry mustard
                  2 1/4 teaspoons salt
                  1 tablespoon ground black pepper
                  1 1/2 tablespoons chopped fresh parsley
                  2 tablespoons ground cloves
                  1- 1/2 pounds beef sirloin, cut into 2-inch bites

                  Mix together. Cut Put meat in a Zip Lock bag. Pour marinade into bag. Refrigerate for 2-24 hours.
                  Preheat the grill for high heat.

                  Drain marinade from beef; discard marinade. Thread beef and vegetables alternately onto the skewers.  Place the skewers on the grill. Cook for 5 to 10 minutes, occasionally turning.
                  24 large prawns, click peeled and deveined
                  1 tbsp olive oil
                  2 limes, healing zested and juiced
                  2 green chile peppers, seeded and chopped
                  2 cloves garlic, minced
                  1/2 (2 inch) piece fresh ginger root, chopped
                  1/2 medium onion, coarsely chopped
                  skewers

                  Place the prawns and lime zest in a large zip lock bag. In a food processor, add the olive oil, lime juice, chile pepper, garlic, ginger, and onion. Process until smooth. Pour marinade in the bag of prawns, massage to coat. Cover, and refrigerate for 2 hours.

                  Preheat grill for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head. Cook prawns for 5 minutes, turning once, or until opaque.
                  Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                  1 1/2 Cups Water
                  1/2 Cup Sugar
                  1 tsp Vanilla
                  1/2 Cup Milk
                  1 tray Ice cubes
                  6 oz Frozen Orange Juice Concentrate

                  Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                  Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                  1 1/2 Cups Water
                  1/2 Cup Sugar
                  1 tsp Vanilla
                  1/2 Cup Milk
                  1 tray Ice cubes
                  6 oz Frozen Orange Juice Concentrate

                  Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                  This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

                  Zucchini, sliced
                  Yellow squash, sliced
                  1 small can of corn, do not drain
                  Salt and pepper, to taste
                  Mozzarella cheese, shredded

                  Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

                  Alternatives: From time to time I add something new.
                  1 small onion, sliced (optional)
                  Mushrooms (optional)
                  1-2 cloves garlic, minced (optional)
                  Green and red pepper, sliced (optional)
                  Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                  1 1/2 Cups Water
                  1/2 Cup Sugar
                  1 tsp Vanilla
                  1/2 Cup Milk
                  1 tray Ice cubes
                  6 oz Frozen Orange Juice Concentrate

                  Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                  This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

                  Zucchini, sliced
                  Yellow squash, sliced
                  1 small can of corn, do not drain
                  Salt and pepper, to taste
                  Mozzarella cheese, shredded

                  Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

                  Alternatives: From time to time I add something new.
                  1 small onion, sliced (optional)
                  Mushrooms (optional)
                  1-2 cloves garlic, minced (optional)
                  Green and red pepper, sliced (optional)
                  Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

                  What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

                  Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
                  Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                  1 1/2 Cups Water
                  1/2 Cup Sugar
                  1 tsp Vanilla
                  1/2 Cup Milk
                  1 tray Ice cubes
                  6 oz Frozen Orange Juice Concentrate

                  Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                  This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

                  Zucchini, sliced
                  Yellow squash, sliced
                  1 small can of corn, do not drain
                  Salt and pepper, to taste
                  Mozzarella cheese, shredded

                  Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

                  Alternatives: From time to time I add something new.
                  1 small onion, sliced (optional)
                  Mushrooms (optional)
                  1-2 cloves garlic, minced (optional)
                  Green and red pepper, sliced (optional)
                  Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

                  What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

                  Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
                  Originally called Decoration Day, seek in honor of the soldiers who fought and died in the Civil War, ask Memorial Day has since become a day to commemorate Americans who have died fighting in all wars.
                  The first use of the name “Memorial Day” caught on in 1882. Yet, it was not declared the official name until 1967. Since May of 1971 Memorial Day has been celebrated on the last Monday of the month.

                  Many observe Memorial Day by visiting cemeteries and memorials. Every year volunteers place an American flag on each grave in the National Cemetery. Friends and family members gather to continue the tradition of decorating the graves of loved ones. Memorial Day is a great opportunity to discuss with our children the history behind the holiday as well as, the many benefits we enjoy as a result of the ultimate sacrifices of brave men and women who died defending our freedom and liberty.

                  In addition to honoring the memory of the military, Memorial Day marks one of the longest standing traditions since 1911, the Indy 500. It is also viewed as the beginning of summer and serves as a time for family gatherings, picnics and community celebrations.

                  You can start your own family traditions to make Memorial Day more than just a three day weekend.

                  • Write and perform a play.
                  • Plant a Victory Garden.
                  • Visit a National Monument.
                  • Take a tour of the battlefields or a Historic site.
                  • Attend a Civil War reenactment.
                  • Attend a concert or parade.
                  • Learn to make ice cream.
                  • Learn to make homemade Root Beer.
                  • Looking for something different to serve your guests other than hamburgers and hot dogs this Memorial Day?

                    Sweet Chili chicken
                    Hot German Potato Salad
                    Kabobs- Honey Chicken Kabobs, Spicy Lime shrimp kabob, beef kabobs
                    Seasoned Grilled Potato Fries
                    I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                    2 pounds 4 oz boneless skinless chicken thighs
                    2 tbsp lime juice
                    1/2 c sweet chili sauce or chili garlic sauce
                    1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                    Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                    I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                    2 pounds 4 oz boneless skinless chicken thighs
                    2 tbsp lime juice
                    1/2 c sweet chili sauce or chili garlic sauce
                    1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                    Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                    This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                    2 med potatoes
                    3/4 tsp salt
                    3 slices bacon
                    1/4 tsp celery seeds
                    1/2 cup chopped onion
                    dash pepper
                    1 tbsp flour
                    1/3 c water
                    2-3 tsp sugar
                    3 tbsp vinegar

                    Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                    I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                    2 pounds 4 oz boneless skinless chicken thighs
                    2 tbsp lime juice
                    1/2 c sweet chili sauce or chili garlic sauce
                    1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                    Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                    This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                    2 med potatoes
                    3/4 tsp salt
                    3 slices bacon
                    1/4 tsp celery seeds
                    1/2 cup chopped onion
                    dash pepper
                    1 tbsp flour
                    1/3 c water
                    2-3 tsp sugar
                    3 tbsp vinegar

                    Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                    4 baking potatoes (6 oz each) cut lengthwise
                    1 tsp salt
                    1/4 c olive oil
                    1/2 tsp pepper
                    2 tsp paprika
                    1/2 tsp chili powder

                    Prepare oven or grill.
                    In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.
                    I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                    2 pounds 4 oz boneless skinless chicken thighs
                    2 tbsp lime juice
                    1/2 c sweet chili sauce or chili garlic sauce
                    1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                    Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                    This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                    2 med potatoes
                    3/4 tsp salt
                    3 slices bacon
                    1/4 tsp celery seeds
                    1/2 cup chopped onion
                    dash pepper
                    1 tbsp flour
                    1/3 c water
                    2-3 tsp sugar
                    3 tbsp vinegar

                    Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                    4 baking potatoes (6 oz each) cut lengthwise
                    1 tsp salt
                    1/4 c olive oil
                    1/2 tsp pepper
                    2 tsp paprika
                    1/2 tsp chili powder

                    Prepare oven or grill.
                    In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                    I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                    Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                    For the cookies:
                    2 1/4 c flour
                    1 t baking powder
                    1/2 t baking soda
                    1/4 t salt
                    1/2 t cinnamon
                    8 T soft butter
                    1 1/4 c sugar
                    2 large eggs
                    1 t vanilla
                    1/2 c sour cream
                    3/4 c canned pumpkin

                    The filling:
                    6 T soft butter
                    4 oz cream cheese, room temperature
                    1 t vanilla
                    2 c powdered sugar

                    Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                    In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                    Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                    To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                    Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.
                    I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                    2 pounds 4 oz boneless skinless chicken thighs
                    2 tbsp lime juice
                    1/2 c sweet chili sauce or chili garlic sauce
                    1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                    Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                    This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                    2 med potatoes
                    3/4 tsp salt
                    3 slices bacon
                    1/4 tsp celery seeds
                    1/2 cup chopped onion
                    dash pepper
                    1 tbsp flour
                    1/3 c water
                    2-3 tsp sugar
                    3 tbsp vinegar

                    Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                    4 baking potatoes (6 oz each) cut lengthwise
                    1 tsp salt
                    1/4 c olive oil
                    1/2 tsp pepper
                    2 tsp paprika
                    1/2 tsp chili powder

                    Prepare oven or grill.
                    In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                    I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                    Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                    For the cookies:
                    2 1/4 c flour
                    1 t baking powder
                    1/2 t baking soda
                    1/4 t salt
                    1/2 t cinnamon
                    8 T soft butter
                    1 1/4 c sugar
                    2 large eggs
                    1 t vanilla
                    1/2 c sour cream
                    3/4 c canned pumpkin

                    The filling:
                    6 T soft butter
                    4 oz cream cheese, room temperature
                    1 t vanilla
                    2 c powdered sugar

                    Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                    In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                    Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                    To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                    Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                    Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                    Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                    Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                    Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                    1/4 cup vegetable oil
                    1/3 cup honey
                    1/3 cup soy sauce
                    1/4 teaspoon ground black pepper
                    8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                    2 cloves garlic
                    5 small onions, cut into 2 inch pieces
                    2 red bell peppers, cut into 2 inch pieces

                    12 slices bacon, partially cooked, optional

                    Pineapple chunks, optional
                    skewers

                    In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                    Preheat the grill for high heat.

                    Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                    I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                    2 pounds 4 oz boneless skinless chicken thighs
                    2 tbsp lime juice
                    1/2 c sweet chili sauce or chili garlic sauce
                    1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                    Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                    This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                    2 med potatoes
                    3/4 tsp salt
                    3 slices bacon
                    1/4 tsp celery seeds
                    1/2 cup chopped onion
                    dash pepper
                    1 tbsp flour
                    1/3 c water
                    2-3 tsp sugar
                    3 tbsp vinegar

                    Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                    4 baking potatoes (6 oz each) cut lengthwise
                    1 tsp salt
                    1/4 c olive oil
                    1/2 tsp pepper
                    2 tsp paprika
                    1/2 tsp chili powder

                    Prepare oven or grill.
                    In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                    I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                    Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                    For the cookies:
                    2 1/4 c flour
                    1 t baking powder
                    1/2 t baking soda
                    1/4 t salt
                    1/2 t cinnamon
                    8 T soft butter
                    1 1/4 c sugar
                    2 large eggs
                    1 t vanilla
                    1/2 c sour cream
                    3/4 c canned pumpkin

                    The filling:
                    6 T soft butter
                    4 oz cream cheese, room temperature
                    1 t vanilla
                    2 c powdered sugar

                    Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                    In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                    Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                    To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                    Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                    Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                    Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                    Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                    Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                    1/4 cup vegetable oil
                    1/3 cup honey
                    1/3 cup soy sauce
                    1/4 teaspoon ground black pepper
                    8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                    2 cloves garlic
                    5 small onions, cut into 2 inch pieces
                    2 red bell peppers, cut into 2 inch pieces

                    12 slices bacon, partially cooked, optional

                    Pineapple chunks, optional
                    skewers

                    In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                    Preheat the grill for high heat.

                    Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                    We use this marinade on steaks, viagra too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, onions, peppers, artichokes, corn, carrots, potatoes, etc.

                    1 1/2 cups olive oil
                    3/4 cup soy sauce
                    1/2 cup white wine vinegar
                    1/3 cup lime or lemon juice
                    1/4 cup Worcestershire sauce
                    2 tablespoons ground dry mustard
                    2 1/4 teaspoons salt
                    1 tablespoon ground black pepper
                    1 1/2 tablespoons chopped fresh parsley
                    2 tablespoons ground cloves
                    1- 1/2 pounds beef sirloin, cut into 2-inch bites

                    Mix together. Cut Put meat in a Zip Lock bag. Pour marinade into bag. Refrigerate for 2-24 hours.
                    Preheat the grill for high heat.

                    Drain marinade from beef; discard marinade. Thread beef and vegetables alternately onto the skewers.  Place the skewers on the grill. Cook for 5 to 10 minutes, occasionally turning.
                    I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                    2 pounds 4 oz boneless skinless chicken thighs
                    2 tbsp lime juice
                    1/2 c sweet chili sauce or chili garlic sauce
                    1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                    Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                    This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                    2 med potatoes
                    3/4 tsp salt
                    3 slices bacon
                    1/4 tsp celery seeds
                    1/2 cup chopped onion
                    dash pepper
                    1 tbsp flour
                    1/3 c water
                    2-3 tsp sugar
                    3 tbsp vinegar

                    Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                    4 baking potatoes (6 oz each) cut lengthwise
                    1 tsp salt
                    1/4 c olive oil
                    1/2 tsp pepper
                    2 tsp paprika
                    1/2 tsp chili powder

                    Prepare oven or grill.
                    In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                    I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                    Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                    For the cookies:
                    2 1/4 c flour
                    1 t baking powder
                    1/2 t baking soda
                    1/4 t salt
                    1/2 t cinnamon
                    8 T soft butter
                    1 1/4 c sugar
                    2 large eggs
                    1 t vanilla
                    1/2 c sour cream
                    3/4 c canned pumpkin

                    The filling:
                    6 T soft butter
                    4 oz cream cheese, room temperature
                    1 t vanilla
                    2 c powdered sugar

                    Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                    In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                    Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                    To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                    Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                    Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                    Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                    Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                    Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                    1/4 cup vegetable oil
                    1/3 cup honey
                    1/3 cup soy sauce
                    1/4 teaspoon ground black pepper
                    8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                    2 cloves garlic
                    5 small onions, cut into 2 inch pieces
                    2 red bell peppers, cut into 2 inch pieces

                    12 slices bacon, partially cooked, optional

                    Pineapple chunks, optional
                    skewers

                    In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                    Preheat the grill for high heat.

                    Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                    We use this marinade on steaks, viagra too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, onions, peppers, artichokes, corn, carrots, potatoes, etc.

                    1 1/2 cups olive oil
                    3/4 cup soy sauce
                    1/2 cup white wine vinegar
                    1/3 cup lime or lemon juice
                    1/4 cup Worcestershire sauce
                    2 tablespoons ground dry mustard
                    2 1/4 teaspoons salt
                    1 tablespoon ground black pepper
                    1 1/2 tablespoons chopped fresh parsley
                    2 tablespoons ground cloves
                    1- 1/2 pounds beef sirloin, cut into 2-inch bites

                    Mix together. Cut Put meat in a Zip Lock bag. Pour marinade into bag. Refrigerate for 2-24 hours.
                    Preheat the grill for high heat.

                    Drain marinade from beef; discard marinade. Thread beef and vegetables alternately onto the skewers.  Place the skewers on the grill. Cook for 5 to 10 minutes, occasionally turning.
                    24 large prawns, click peeled and deveined
                    1 tbsp olive oil
                    2 limes, healing zested and juiced
                    2 green chile peppers, seeded and chopped
                    2 cloves garlic, minced
                    1/2 (2 inch) piece fresh ginger root, chopped
                    1/2 medium onion, coarsely chopped
                    skewers

                    Place the prawns and lime zest in a large zip lock bag. In a food processor, add the olive oil, lime juice, chile pepper, garlic, ginger, and onion. Process until smooth. Pour marinade in the bag of prawns, massage to coat. Cover, and refrigerate for 2 hours.

                    Preheat grill for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head. Cook prawns for 5 minutes, turning once, or until opaque.
                    I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                    2 pounds 4 oz boneless skinless chicken thighs
                    2 tbsp lime juice
                    1/2 c sweet chili sauce or chili garlic sauce
                    1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                    Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                    This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                    2 med potatoes
                    3/4 tsp salt
                    3 slices bacon
                    1/4 tsp celery seeds
                    1/2 cup chopped onion
                    dash pepper
                    1 tbsp flour
                    1/3 c water
                    2-3 tsp sugar
                    3 tbsp vinegar

                    Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                    4 baking potatoes (6 oz each) cut lengthwise
                    1 tsp salt
                    1/4 c olive oil
                    1/2 tsp pepper
                    2 tsp paprika
                    1/2 tsp chili powder

                    Prepare oven or grill.
                    In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                    I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                    Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                    For the cookies:
                    2 1/4 c flour
                    1 t baking powder
                    1/2 t baking soda
                    1/4 t salt
                    1/2 t cinnamon
                    8 T soft butter
                    1 1/4 c sugar
                    2 large eggs
                    1 t vanilla
                    1/2 c sour cream
                    3/4 c canned pumpkin

                    The filling:
                    6 T soft butter
                    4 oz cream cheese, room temperature
                    1 t vanilla
                    2 c powdered sugar

                    Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                    In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                    Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                    To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                    Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                    Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                    Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                    Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                    Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                    1/4 cup vegetable oil
                    1/3 cup honey
                    1/3 cup soy sauce
                    1/4 teaspoon ground black pepper
                    8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                    2 cloves garlic
                    5 small onions, cut into 2 inch pieces
                    2 red bell peppers, cut into 2 inch pieces

                    12 slices bacon, partially cooked, optional

                    Pineapple chunks, optional
                    skewers

                    In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                    Preheat the grill for high heat.

                    Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                    We use this marinade on steaks, viagra too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, onions, peppers, artichokes, corn, carrots, potatoes, etc.

                    1 1/2 cups olive oil
                    3/4 cup soy sauce
                    1/2 cup white wine vinegar
                    1/3 cup lime or lemon juice
                    1/4 cup Worcestershire sauce
                    2 tablespoons ground dry mustard
                    2 1/4 teaspoons salt
                    1 tablespoon ground black pepper
                    1 1/2 tablespoons chopped fresh parsley
                    2 tablespoons ground cloves
                    1- 1/2 pounds beef sirloin, cut into 2-inch bites

                    Mix together. Cut Put meat in a Zip Lock bag. Pour marinade into bag. Refrigerate for 2-24 hours.
                    Preheat the grill for high heat.

                    Drain marinade from beef; discard marinade. Thread beef and vegetables alternately onto the skewers.  Place the skewers on the grill. Cook for 5 to 10 minutes, occasionally turning.
                    24 large prawns, click peeled and deveined
                    1 tbsp olive oil
                    2 limes, healing zested and juiced
                    2 green chile peppers, seeded and chopped
                    2 cloves garlic, minced
                    1/2 (2 inch) piece fresh ginger root, chopped
                    1/2 medium onion, coarsely chopped
                    skewers

                    Place the prawns and lime zest in a large zip lock bag. In a food processor, add the olive oil, lime juice, chile pepper, garlic, ginger, and onion. Process until smooth. Pour marinade in the bag of prawns, massage to coat. Cover, and refrigerate for 2 hours.

                    Preheat grill for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head. Cook prawns for 5 minutes, turning once, or until opaque.
                    This is a recipe inspired by my friend Jean S. The first time I had one was at her house. She is an amazing cook. I loved going over to her house for dinner because she always made something amazing. Her secret she said was cooking magazines. Essentially the Navajo taco is just that, cialis 40mg a taco. The toppings are virtually endless. In fact the night I had this at Jean’s house we had grilled shrimp. You can also serve the fry bread for dessert with some honey butter.

                    Fry Bread:
                    2 c flour
                    1/2 tsp salt
                    1/2 c dry milk powder
                    1 tbsp baking powder
                    1-1/2 tbsp shortening
                    2/3 to 3/4 c warm water
                    Vegetable oil for frying

                    In a medium bowl mix dry ingredients; cut in shortening. Gradually add the water, decease mixing until dough comes together to form a ball. Be careful not to knead or mix the dough too much or the bread will be crispy or tough. Divide into 10 balls. Cover; let rest for 15 minutes. Roll each ball into a 6-inch circle. Make a small hole in the center of each disc. This will allow it to cook evenly. Pour the oil into a pan. There should be about 1-2 inches of oil. Heat to 375. Slide each disc into oil; fry for about 2-3 minutes on each side or until puffed and golden. Drain.

                    Toppings:
                    Chopped onions
                    Chopped tomatoes
                    Shredded lettuce
                    Shredded cheese
                    Cooked hamburger
                    Refried Beans
                    Chili
                    Cooked shrimp
                    Salsa
                    Sour cream
                    Guacamole

                    To serve top the flat bread with your choice of meat then add the vegetables. Enjoy!
                    Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                    1 1/2 Cups Water
                    1/2 Cup Sugar
                    1 tsp Vanilla
                    1/2 Cup Milk
                    1 tray Ice cubes
                    6 oz Frozen Orange Juice Concentrate

                    Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                    Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                    1 1/2 Cups Water
                    1/2 Cup Sugar
                    1 tsp Vanilla
                    1/2 Cup Milk
                    1 tray Ice cubes
                    6 oz Frozen Orange Juice Concentrate

                    Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                    This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

                    Zucchini, sliced
                    Yellow squash, sliced
                    1 small can of corn, do not drain
                    Salt and pepper, to taste
                    Mozzarella cheese, shredded

                    Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

                    Alternatives: From time to time I add something new.
                    1 small onion, sliced (optional)
                    Mushrooms (optional)
                    1-2 cloves garlic, minced (optional)
                    Green and red pepper, sliced (optional)
                    Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                    1 1/2 Cups Water
                    1/2 Cup Sugar
                    1 tsp Vanilla
                    1/2 Cup Milk
                    1 tray Ice cubes
                    6 oz Frozen Orange Juice Concentrate

                    Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                    This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

                    Zucchini, sliced
                    Yellow squash, sliced
                    1 small can of corn, do not drain
                    Salt and pepper, to taste
                    Mozzarella cheese, shredded

                    Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

                    Alternatives: From time to time I add something new.
                    1 small onion, sliced (optional)
                    Mushrooms (optional)
                    1-2 cloves garlic, minced (optional)
                    Green and red pepper, sliced (optional)
                    Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

                    What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

                    Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
                    Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                    1 1/2 Cups Water
                    1/2 Cup Sugar
                    1 tsp Vanilla
                    1/2 Cup Milk
                    1 tray Ice cubes
                    6 oz Frozen Orange Juice Concentrate

                    Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                    This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

                    Zucchini, sliced
                    Yellow squash, sliced
                    1 small can of corn, do not drain
                    Salt and pepper, to taste
                    Mozzarella cheese, shredded

                    Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

                    Alternatives: From time to time I add something new.
                    1 small onion, sliced (optional)
                    Mushrooms (optional)
                    1-2 cloves garlic, minced (optional)
                    Green and red pepper, sliced (optional)
                    Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

                    What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

                    Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
                    Originally called Decoration Day, seek in honor of the soldiers who fought and died in the Civil War, ask Memorial Day has since become a day to commemorate Americans who have died fighting in all wars.
                    The first use of the name “Memorial Day” caught on in 1882. Yet, it was not declared the official name until 1967. Since May of 1971 Memorial Day has been celebrated on the last Monday of the month.

                    Many observe Memorial Day by visiting cemeteries and memorials. Every year volunteers place an American flag on each grave in the National Cemetery. Friends and family members gather to continue the tradition of decorating the graves of loved ones. Memorial Day is a great opportunity to discuss with our children the history behind the holiday as well as, the many benefits we enjoy as a result of the ultimate sacrifices of brave men and women who died defending our freedom and liberty.

                    In addition to honoring the memory of the military, Memorial Day marks one of the longest standing traditions since 1911, the Indy 500. It is also viewed as the beginning of summer and serves as a time for family gatherings, picnics and community celebrations.

                    You can start your own family traditions to make Memorial Day more than just a three day weekend.

                    • Write and perform a play.
                    • Plant a Victory Garden.
                    • Visit a National Monument.
                    • Take a tour of the battlefields or a Historic site.
                    • Attend a Civil War reenactment.
                    • Attend a concert or parade.
                    • Learn to make ice cream.
                    • Learn to make homemade Root Beer.
                    • Looking for something different to serve your guests other than hamburgers and hot dogs this Memorial Day?

                      Sweet Chili chicken
                      Hot German Potato Salad
                      Kabobs- Honey Chicken Kabobs, Spicy Lime shrimp kabob, beef kabobs
                      Seasoned Grilled Potato Fries
                      I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                      2 pounds 4 oz boneless skinless chicken thighs
                      2 tbsp lime juice
                      1/2 c sweet chili sauce or chili garlic sauce
                      1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                      Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                      I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                      2 pounds 4 oz boneless skinless chicken thighs
                      2 tbsp lime juice
                      1/2 c sweet chili sauce or chili garlic sauce
                      1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                      Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                      This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                      2 med potatoes
                      3/4 tsp salt
                      3 slices bacon
                      1/4 tsp celery seeds
                      1/2 cup chopped onion
                      dash pepper
                      1 tbsp flour
                      1/3 c water
                      2-3 tsp sugar
                      3 tbsp vinegar

                      Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                      I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                      2 pounds 4 oz boneless skinless chicken thighs
                      2 tbsp lime juice
                      1/2 c sweet chili sauce or chili garlic sauce
                      1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                      Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                      This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                      2 med potatoes
                      3/4 tsp salt
                      3 slices bacon
                      1/4 tsp celery seeds
                      1/2 cup chopped onion
                      dash pepper
                      1 tbsp flour
                      1/3 c water
                      2-3 tsp sugar
                      3 tbsp vinegar

                      Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                      4 baking potatoes (6 oz each) cut lengthwise
                      1 tsp salt
                      1/4 c olive oil
                      1/2 tsp pepper
                      2 tsp paprika
                      1/2 tsp chili powder

                      Prepare oven or grill.
                      In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.
                      I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                      2 pounds 4 oz boneless skinless chicken thighs
                      2 tbsp lime juice
                      1/2 c sweet chili sauce or chili garlic sauce
                      1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                      Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                      This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                      2 med potatoes
                      3/4 tsp salt
                      3 slices bacon
                      1/4 tsp celery seeds
                      1/2 cup chopped onion
                      dash pepper
                      1 tbsp flour
                      1/3 c water
                      2-3 tsp sugar
                      3 tbsp vinegar

                      Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                      4 baking potatoes (6 oz each) cut lengthwise
                      1 tsp salt
                      1/4 c olive oil
                      1/2 tsp pepper
                      2 tsp paprika
                      1/2 tsp chili powder

                      Prepare oven or grill.
                      In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                      I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                      Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                      For the cookies:
                      2 1/4 c flour
                      1 t baking powder
                      1/2 t baking soda
                      1/4 t salt
                      1/2 t cinnamon
                      8 T soft butter
                      1 1/4 c sugar
                      2 large eggs
                      1 t vanilla
                      1/2 c sour cream
                      3/4 c canned pumpkin

                      The filling:
                      6 T soft butter
                      4 oz cream cheese, room temperature
                      1 t vanilla
                      2 c powdered sugar

                      Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                      In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                      Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                      To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                      Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.
                      I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                      2 pounds 4 oz boneless skinless chicken thighs
                      2 tbsp lime juice
                      1/2 c sweet chili sauce or chili garlic sauce
                      1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                      Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                      This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                      2 med potatoes
                      3/4 tsp salt
                      3 slices bacon
                      1/4 tsp celery seeds
                      1/2 cup chopped onion
                      dash pepper
                      1 tbsp flour
                      1/3 c water
                      2-3 tsp sugar
                      3 tbsp vinegar

                      Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                      4 baking potatoes (6 oz each) cut lengthwise
                      1 tsp salt
                      1/4 c olive oil
                      1/2 tsp pepper
                      2 tsp paprika
                      1/2 tsp chili powder

                      Prepare oven or grill.
                      In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                      I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                      Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                      For the cookies:
                      2 1/4 c flour
                      1 t baking powder
                      1/2 t baking soda
                      1/4 t salt
                      1/2 t cinnamon
                      8 T soft butter
                      1 1/4 c sugar
                      2 large eggs
                      1 t vanilla
                      1/2 c sour cream
                      3/4 c canned pumpkin

                      The filling:
                      6 T soft butter
                      4 oz cream cheese, room temperature
                      1 t vanilla
                      2 c powdered sugar

                      Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                      In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                      Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                      To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                      Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                      Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                      Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                      Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                      Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                      1/4 cup vegetable oil
                      1/3 cup honey
                      1/3 cup soy sauce
                      1/4 teaspoon ground black pepper
                      8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                      2 cloves garlic
                      5 small onions, cut into 2 inch pieces
                      2 red bell peppers, cut into 2 inch pieces

                      12 slices bacon, partially cooked, optional

                      Pineapple chunks, optional
                      skewers

                      In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                      Preheat the grill for high heat.

                      Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                      I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                      2 pounds 4 oz boneless skinless chicken thighs
                      2 tbsp lime juice
                      1/2 c sweet chili sauce or chili garlic sauce
                      1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                      Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                      This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                      2 med potatoes
                      3/4 tsp salt
                      3 slices bacon
                      1/4 tsp celery seeds
                      1/2 cup chopped onion
                      dash pepper
                      1 tbsp flour
                      1/3 c water
                      2-3 tsp sugar
                      3 tbsp vinegar

                      Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                      4 baking potatoes (6 oz each) cut lengthwise
                      1 tsp salt
                      1/4 c olive oil
                      1/2 tsp pepper
                      2 tsp paprika
                      1/2 tsp chili powder

                      Prepare oven or grill.
                      In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                      I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                      Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                      For the cookies:
                      2 1/4 c flour
                      1 t baking powder
                      1/2 t baking soda
                      1/4 t salt
                      1/2 t cinnamon
                      8 T soft butter
                      1 1/4 c sugar
                      2 large eggs
                      1 t vanilla
                      1/2 c sour cream
                      3/4 c canned pumpkin

                      The filling:
                      6 T soft butter
                      4 oz cream cheese, room temperature
                      1 t vanilla
                      2 c powdered sugar

                      Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                      In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                      Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                      To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                      Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                      Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                      Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                      Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                      Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                      1/4 cup vegetable oil
                      1/3 cup honey
                      1/3 cup soy sauce
                      1/4 teaspoon ground black pepper
                      8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                      2 cloves garlic
                      5 small onions, cut into 2 inch pieces
                      2 red bell peppers, cut into 2 inch pieces

                      12 slices bacon, partially cooked, optional

                      Pineapple chunks, optional
                      skewers

                      In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                      Preheat the grill for high heat.

                      Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                      We use this marinade on steaks, viagra too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, onions, peppers, artichokes, corn, carrots, potatoes, etc.

                      1 1/2 cups olive oil
                      3/4 cup soy sauce
                      1/2 cup white wine vinegar
                      1/3 cup lime or lemon juice
                      1/4 cup Worcestershire sauce
                      2 tablespoons ground dry mustard
                      2 1/4 teaspoons salt
                      1 tablespoon ground black pepper
                      1 1/2 tablespoons chopped fresh parsley
                      2 tablespoons ground cloves
                      1- 1/2 pounds beef sirloin, cut into 2-inch bites

                      Mix together. Cut Put meat in a Zip Lock bag. Pour marinade into bag. Refrigerate for 2-24 hours.
                      Preheat the grill for high heat.

                      Drain marinade from beef; discard marinade. Thread beef and vegetables alternately onto the skewers.  Place the skewers on the grill. Cook for 5 to 10 minutes, occasionally turning.
                      I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                      2 pounds 4 oz boneless skinless chicken thighs
                      2 tbsp lime juice
                      1/2 c sweet chili sauce or chili garlic sauce
                      1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                      Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                      This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                      2 med potatoes
                      3/4 tsp salt
                      3 slices bacon
                      1/4 tsp celery seeds
                      1/2 cup chopped onion
                      dash pepper
                      1 tbsp flour
                      1/3 c water
                      2-3 tsp sugar
                      3 tbsp vinegar

                      Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                      4 baking potatoes (6 oz each) cut lengthwise
                      1 tsp salt
                      1/4 c olive oil
                      1/2 tsp pepper
                      2 tsp paprika
                      1/2 tsp chili powder

                      Prepare oven or grill.
                      In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                      I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                      Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                      For the cookies:
                      2 1/4 c flour
                      1 t baking powder
                      1/2 t baking soda
                      1/4 t salt
                      1/2 t cinnamon
                      8 T soft butter
                      1 1/4 c sugar
                      2 large eggs
                      1 t vanilla
                      1/2 c sour cream
                      3/4 c canned pumpkin

                      The filling:
                      6 T soft butter
                      4 oz cream cheese, room temperature
                      1 t vanilla
                      2 c powdered sugar

                      Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                      In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                      Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                      To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                      Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                      Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                      Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                      Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                      Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                      1/4 cup vegetable oil
                      1/3 cup honey
                      1/3 cup soy sauce
                      1/4 teaspoon ground black pepper
                      8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                      2 cloves garlic
                      5 small onions, cut into 2 inch pieces
                      2 red bell peppers, cut into 2 inch pieces

                      12 slices bacon, partially cooked, optional

                      Pineapple chunks, optional
                      skewers

                      In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                      Preheat the grill for high heat.

                      Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                      We use this marinade on steaks, viagra too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, onions, peppers, artichokes, corn, carrots, potatoes, etc.

                      1 1/2 cups olive oil
                      3/4 cup soy sauce
                      1/2 cup white wine vinegar
                      1/3 cup lime or lemon juice
                      1/4 cup Worcestershire sauce
                      2 tablespoons ground dry mustard
                      2 1/4 teaspoons salt
                      1 tablespoon ground black pepper
                      1 1/2 tablespoons chopped fresh parsley
                      2 tablespoons ground cloves
                      1- 1/2 pounds beef sirloin, cut into 2-inch bites

                      Mix together. Cut Put meat in a Zip Lock bag. Pour marinade into bag. Refrigerate for 2-24 hours.
                      Preheat the grill for high heat.

                      Drain marinade from beef; discard marinade. Thread beef and vegetables alternately onto the skewers.  Place the skewers on the grill. Cook for 5 to 10 minutes, occasionally turning.
                      24 large prawns, click peeled and deveined
                      1 tbsp olive oil
                      2 limes, healing zested and juiced
                      2 green chile peppers, seeded and chopped
                      2 cloves garlic, minced
                      1/2 (2 inch) piece fresh ginger root, chopped
                      1/2 medium onion, coarsely chopped
                      skewers

                      Place the prawns and lime zest in a large zip lock bag. In a food processor, add the olive oil, lime juice, chile pepper, garlic, ginger, and onion. Process until smooth. Pour marinade in the bag of prawns, massage to coat. Cover, and refrigerate for 2 hours.

                      Preheat grill for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head. Cook prawns for 5 minutes, turning once, or until opaque.
                      I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                      2 pounds 4 oz boneless skinless chicken thighs
                      2 tbsp lime juice
                      1/2 c sweet chili sauce or chili garlic sauce
                      1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                      Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                      This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                      2 med potatoes
                      3/4 tsp salt
                      3 slices bacon
                      1/4 tsp celery seeds
                      1/2 cup chopped onion
                      dash pepper
                      1 tbsp flour
                      1/3 c water
                      2-3 tsp sugar
                      3 tbsp vinegar

                      Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                      4 baking potatoes (6 oz each) cut lengthwise
                      1 tsp salt
                      1/4 c olive oil
                      1/2 tsp pepper
                      2 tsp paprika
                      1/2 tsp chili powder

                      Prepare oven or grill.
                      In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                      I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                      Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                      For the cookies:
                      2 1/4 c flour
                      1 t baking powder
                      1/2 t baking soda
                      1/4 t salt
                      1/2 t cinnamon
                      8 T soft butter
                      1 1/4 c sugar
                      2 large eggs
                      1 t vanilla
                      1/2 c sour cream
                      3/4 c canned pumpkin

                      The filling:
                      6 T soft butter
                      4 oz cream cheese, room temperature
                      1 t vanilla
                      2 c powdered sugar

                      Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                      In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                      Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                      To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                      Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                      Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                      Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                      Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                      Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                      1/4 cup vegetable oil
                      1/3 cup honey
                      1/3 cup soy sauce
                      1/4 teaspoon ground black pepper
                      8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                      2 cloves garlic
                      5 small onions, cut into 2 inch pieces
                      2 red bell peppers, cut into 2 inch pieces

                      12 slices bacon, partially cooked, optional

                      Pineapple chunks, optional
                      skewers

                      In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                      Preheat the grill for high heat.

                      Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                      We use this marinade on steaks, viagra too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, onions, peppers, artichokes, corn, carrots, potatoes, etc.

                      1 1/2 cups olive oil
                      3/4 cup soy sauce
                      1/2 cup white wine vinegar
                      1/3 cup lime or lemon juice
                      1/4 cup Worcestershire sauce
                      2 tablespoons ground dry mustard
                      2 1/4 teaspoons salt
                      1 tablespoon ground black pepper
                      1 1/2 tablespoons chopped fresh parsley
                      2 tablespoons ground cloves
                      1- 1/2 pounds beef sirloin, cut into 2-inch bites

                      Mix together. Cut Put meat in a Zip Lock bag. Pour marinade into bag. Refrigerate for 2-24 hours.
                      Preheat the grill for high heat.

                      Drain marinade from beef; discard marinade. Thread beef and vegetables alternately onto the skewers.  Place the skewers on the grill. Cook for 5 to 10 minutes, occasionally turning.
                      24 large prawns, click peeled and deveined
                      1 tbsp olive oil
                      2 limes, healing zested and juiced
                      2 green chile peppers, seeded and chopped
                      2 cloves garlic, minced
                      1/2 (2 inch) piece fresh ginger root, chopped
                      1/2 medium onion, coarsely chopped
                      skewers

                      Place the prawns and lime zest in a large zip lock bag. In a food processor, add the olive oil, lime juice, chile pepper, garlic, ginger, and onion. Process until smooth. Pour marinade in the bag of prawns, massage to coat. Cover, and refrigerate for 2 hours.

                      Preheat grill for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head. Cook prawns for 5 minutes, turning once, or until opaque.
                      This is a recipe inspired by my friend Jean S. The first time I had one was at her house. She is an amazing cook. I loved going over to her house for dinner because she always made something amazing. Her secret she said was cooking magazines. Essentially the Navajo taco is just that, cialis 40mg a taco. The toppings are virtually endless. In fact the night I had this at Jean’s house we had grilled shrimp. You can also serve the fry bread for dessert with some honey butter.

                      Fry Bread:
                      2 c flour
                      1/2 tsp salt
                      1/2 c dry milk powder
                      1 tbsp baking powder
                      1-1/2 tbsp shortening
                      2/3 to 3/4 c warm water
                      Vegetable oil for frying

                      In a medium bowl mix dry ingredients; cut in shortening. Gradually add the water, decease mixing until dough comes together to form a ball. Be careful not to knead or mix the dough too much or the bread will be crispy or tough. Divide into 10 balls. Cover; let rest for 15 minutes. Roll each ball into a 6-inch circle. Make a small hole in the center of each disc. This will allow it to cook evenly. Pour the oil into a pan. There should be about 1-2 inches of oil. Heat to 375. Slide each disc into oil; fry for about 2-3 minutes on each side or until puffed and golden. Drain.

                      Toppings:
                      Chopped onions
                      Chopped tomatoes
                      Shredded lettuce
                      Shredded cheese
                      Cooked hamburger
                      Refried Beans
                      Chili
                      Cooked shrimp
                      Salsa
                      Sour cream
                      Guacamole

                      To serve top the flat bread with your choice of meat then add the vegetables. Enjoy!
                      I got this recipe from a magazine but the name eludes me. The recipe was submitted by Bob Barker the late host of the Price is Right. Beware this makes a ton.

                      1 pound tri-color fusilli pasta
                      3 bell peppers (yellow, patient what is ed red and green), cut into strips
                      6 oz grape tomatoes, halved (1 cup)
                      1/2 cup pitted kalamata olives, coarsely chopped
                      1 (6.5-oz) jar marinated artichokes, drained and chopped
                      1 red onion, sliced
                      2 cloves garlic, finely chopped
                      1/2 cup extra-virgin olive oil
                      1/4 cup red wine vinegar
                      1 cup packed fresh basil leaves, chopped
                      1 teaspoon lemon juice
                      Italian seasoning
                      Salt and pepper

                      In a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a baking sheet to cool to room temperature, about 10 minutes.
                      Meanwhile, in a large bowl, toss together the bell peppers, tomatoes, olives, artichokes, onion, garlic, olive oil and vinegar. Add the pasta, basil and lemon juice and toss again. Season to taste with Italian seasoning, salt and pepper.
                      Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                      1 1/2 Cups Water
                      1/2 Cup Sugar
                      1 tsp Vanilla
                      1/2 Cup Milk
                      1 tray Ice cubes
                      6 oz Frozen Orange Juice Concentrate

                      Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                      Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                      1 1/2 Cups Water
                      1/2 Cup Sugar
                      1 tsp Vanilla
                      1/2 Cup Milk
                      1 tray Ice cubes
                      6 oz Frozen Orange Juice Concentrate

                      Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                      This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

                      Zucchini, sliced
                      Yellow squash, sliced
                      1 small can of corn, do not drain
                      Salt and pepper, to taste
                      Mozzarella cheese, shredded

                      Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

                      Alternatives: From time to time I add something new.
                      1 small onion, sliced (optional)
                      Mushrooms (optional)
                      1-2 cloves garlic, minced (optional)
                      Green and red pepper, sliced (optional)
                      Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                      1 1/2 Cups Water
                      1/2 Cup Sugar
                      1 tsp Vanilla
                      1/2 Cup Milk
                      1 tray Ice cubes
                      6 oz Frozen Orange Juice Concentrate

                      Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                      This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

                      Zucchini, sliced
                      Yellow squash, sliced
                      1 small can of corn, do not drain
                      Salt and pepper, to taste
                      Mozzarella cheese, shredded

                      Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

                      Alternatives: From time to time I add something new.
                      1 small onion, sliced (optional)
                      Mushrooms (optional)
                      1-2 cloves garlic, minced (optional)
                      Green and red pepper, sliced (optional)
                      Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

                      What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

                      Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
                      Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                      1 1/2 Cups Water
                      1/2 Cup Sugar
                      1 tsp Vanilla
                      1/2 Cup Milk
                      1 tray Ice cubes
                      6 oz Frozen Orange Juice Concentrate

                      Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                      This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

                      Zucchini, sliced
                      Yellow squash, sliced
                      1 small can of corn, do not drain
                      Salt and pepper, to taste
                      Mozzarella cheese, shredded

                      Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

                      Alternatives: From time to time I add something new.
                      1 small onion, sliced (optional)
                      Mushrooms (optional)
                      1-2 cloves garlic, minced (optional)
                      Green and red pepper, sliced (optional)
                      Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

                      What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

                      Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
                      Originally called Decoration Day, seek in honor of the soldiers who fought and died in the Civil War, ask Memorial Day has since become a day to commemorate Americans who have died fighting in all wars.
                      The first use of the name “Memorial Day” caught on in 1882. Yet, it was not declared the official name until 1967. Since May of 1971 Memorial Day has been celebrated on the last Monday of the month.

                      Many observe Memorial Day by visiting cemeteries and memorials. Every year volunteers place an American flag on each grave in the National Cemetery. Friends and family members gather to continue the tradition of decorating the graves of loved ones. Memorial Day is a great opportunity to discuss with our children the history behind the holiday as well as, the many benefits we enjoy as a result of the ultimate sacrifices of brave men and women who died defending our freedom and liberty.

                      In addition to honoring the memory of the military, Memorial Day marks one of the longest standing traditions since 1911, the Indy 500. It is also viewed as the beginning of summer and serves as a time for family gatherings, picnics and community celebrations.

                      You can start your own family traditions to make Memorial Day more than just a three day weekend.

                      • Write and perform a play.
                      • Plant a Victory Garden.
                      • Visit a National Monument.
                      • Take a tour of the battlefields or a Historic site.
                      • Attend a Civil War reenactment.
                      • Attend a concert or parade.
                      • Learn to make ice cream.
                      • Learn to make homemade Root Beer.
                      • Looking for something different to serve your guests other than hamburgers and hot dogs this Memorial Day?

                        Sweet Chili chicken
                        Hot German Potato Salad
                        Kabobs- Honey Chicken Kabobs, Spicy Lime shrimp kabob, beef kabobs
                        Seasoned Grilled Potato Fries
                        I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                        2 pounds 4 oz boneless skinless chicken thighs
                        2 tbsp lime juice
                        1/2 c sweet chili sauce or chili garlic sauce
                        1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                        Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                        I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                        2 pounds 4 oz boneless skinless chicken thighs
                        2 tbsp lime juice
                        1/2 c sweet chili sauce or chili garlic sauce
                        1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                        Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                        This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                        2 med potatoes
                        3/4 tsp salt
                        3 slices bacon
                        1/4 tsp celery seeds
                        1/2 cup chopped onion
                        dash pepper
                        1 tbsp flour
                        1/3 c water
                        2-3 tsp sugar
                        3 tbsp vinegar

                        Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                        I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                        2 pounds 4 oz boneless skinless chicken thighs
                        2 tbsp lime juice
                        1/2 c sweet chili sauce or chili garlic sauce
                        1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                        Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                        This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                        2 med potatoes
                        3/4 tsp salt
                        3 slices bacon
                        1/4 tsp celery seeds
                        1/2 cup chopped onion
                        dash pepper
                        1 tbsp flour
                        1/3 c water
                        2-3 tsp sugar
                        3 tbsp vinegar

                        Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                        4 baking potatoes (6 oz each) cut lengthwise
                        1 tsp salt
                        1/4 c olive oil
                        1/2 tsp pepper
                        2 tsp paprika
                        1/2 tsp chili powder

                        Prepare oven or grill.
                        In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.
                        I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                        2 pounds 4 oz boneless skinless chicken thighs
                        2 tbsp lime juice
                        1/2 c sweet chili sauce or chili garlic sauce
                        1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                        Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                        This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                        2 med potatoes
                        3/4 tsp salt
                        3 slices bacon
                        1/4 tsp celery seeds
                        1/2 cup chopped onion
                        dash pepper
                        1 tbsp flour
                        1/3 c water
                        2-3 tsp sugar
                        3 tbsp vinegar

                        Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                        4 baking potatoes (6 oz each) cut lengthwise
                        1 tsp salt
                        1/4 c olive oil
                        1/2 tsp pepper
                        2 tsp paprika
                        1/2 tsp chili powder

                        Prepare oven or grill.
                        In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                        I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                        Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                        For the cookies:
                        2 1/4 c flour
                        1 t baking powder
                        1/2 t baking soda
                        1/4 t salt
                        1/2 t cinnamon
                        8 T soft butter
                        1 1/4 c sugar
                        2 large eggs
                        1 t vanilla
                        1/2 c sour cream
                        3/4 c canned pumpkin

                        The filling:
                        6 T soft butter
                        4 oz cream cheese, room temperature
                        1 t vanilla
                        2 c powdered sugar

                        Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                        In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                        Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                        To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                        Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.
                        I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                        2 pounds 4 oz boneless skinless chicken thighs
                        2 tbsp lime juice
                        1/2 c sweet chili sauce or chili garlic sauce
                        1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                        Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                        This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                        2 med potatoes
                        3/4 tsp salt
                        3 slices bacon
                        1/4 tsp celery seeds
                        1/2 cup chopped onion
                        dash pepper
                        1 tbsp flour
                        1/3 c water
                        2-3 tsp sugar
                        3 tbsp vinegar

                        Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                        4 baking potatoes (6 oz each) cut lengthwise
                        1 tsp salt
                        1/4 c olive oil
                        1/2 tsp pepper
                        2 tsp paprika
                        1/2 tsp chili powder

                        Prepare oven or grill.
                        In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                        I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                        Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                        For the cookies:
                        2 1/4 c flour
                        1 t baking powder
                        1/2 t baking soda
                        1/4 t salt
                        1/2 t cinnamon
                        8 T soft butter
                        1 1/4 c sugar
                        2 large eggs
                        1 t vanilla
                        1/2 c sour cream
                        3/4 c canned pumpkin

                        The filling:
                        6 T soft butter
                        4 oz cream cheese, room temperature
                        1 t vanilla
                        2 c powdered sugar

                        Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                        In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                        Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                        To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                        Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                        Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                        Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                        Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                        Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                        1/4 cup vegetable oil
                        1/3 cup honey
                        1/3 cup soy sauce
                        1/4 teaspoon ground black pepper
                        8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                        2 cloves garlic
                        5 small onions, cut into 2 inch pieces
                        2 red bell peppers, cut into 2 inch pieces

                        12 slices bacon, partially cooked, optional

                        Pineapple chunks, optional
                        skewers

                        In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                        Preheat the grill for high heat.

                        Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                        I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                        2 pounds 4 oz boneless skinless chicken thighs
                        2 tbsp lime juice
                        1/2 c sweet chili sauce or chili garlic sauce
                        1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                        Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                        This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                        2 med potatoes
                        3/4 tsp salt
                        3 slices bacon
                        1/4 tsp celery seeds
                        1/2 cup chopped onion
                        dash pepper
                        1 tbsp flour
                        1/3 c water
                        2-3 tsp sugar
                        3 tbsp vinegar

                        Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                        4 baking potatoes (6 oz each) cut lengthwise
                        1 tsp salt
                        1/4 c olive oil
                        1/2 tsp pepper
                        2 tsp paprika
                        1/2 tsp chili powder

                        Prepare oven or grill.
                        In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                        I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                        Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                        For the cookies:
                        2 1/4 c flour
                        1 t baking powder
                        1/2 t baking soda
                        1/4 t salt
                        1/2 t cinnamon
                        8 T soft butter
                        1 1/4 c sugar
                        2 large eggs
                        1 t vanilla
                        1/2 c sour cream
                        3/4 c canned pumpkin

                        The filling:
                        6 T soft butter
                        4 oz cream cheese, room temperature
                        1 t vanilla
                        2 c powdered sugar

                        Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                        In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                        Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                        To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                        Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                        Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                        Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                        Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                        Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                        1/4 cup vegetable oil
                        1/3 cup honey
                        1/3 cup soy sauce
                        1/4 teaspoon ground black pepper
                        8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                        2 cloves garlic
                        5 small onions, cut into 2 inch pieces
                        2 red bell peppers, cut into 2 inch pieces

                        12 slices bacon, partially cooked, optional

                        Pineapple chunks, optional
                        skewers

                        In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                        Preheat the grill for high heat.

                        Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                        We use this marinade on steaks, viagra too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, onions, peppers, artichokes, corn, carrots, potatoes, etc.

                        1 1/2 cups olive oil
                        3/4 cup soy sauce
                        1/2 cup white wine vinegar
                        1/3 cup lime or lemon juice
                        1/4 cup Worcestershire sauce
                        2 tablespoons ground dry mustard
                        2 1/4 teaspoons salt
                        1 tablespoon ground black pepper
                        1 1/2 tablespoons chopped fresh parsley
                        2 tablespoons ground cloves
                        1- 1/2 pounds beef sirloin, cut into 2-inch bites

                        Mix together. Cut Put meat in a Zip Lock bag. Pour marinade into bag. Refrigerate for 2-24 hours.
                        Preheat the grill for high heat.

                        Drain marinade from beef; discard marinade. Thread beef and vegetables alternately onto the skewers.  Place the skewers on the grill. Cook for 5 to 10 minutes, occasionally turning.
                        I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                        2 pounds 4 oz boneless skinless chicken thighs
                        2 tbsp lime juice
                        1/2 c sweet chili sauce or chili garlic sauce
                        1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                        Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                        This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                        2 med potatoes
                        3/4 tsp salt
                        3 slices bacon
                        1/4 tsp celery seeds
                        1/2 cup chopped onion
                        dash pepper
                        1 tbsp flour
                        1/3 c water
                        2-3 tsp sugar
                        3 tbsp vinegar

                        Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                        4 baking potatoes (6 oz each) cut lengthwise
                        1 tsp salt
                        1/4 c olive oil
                        1/2 tsp pepper
                        2 tsp paprika
                        1/2 tsp chili powder

                        Prepare oven or grill.
                        In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                        I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                        Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                        For the cookies:
                        2 1/4 c flour
                        1 t baking powder
                        1/2 t baking soda
                        1/4 t salt
                        1/2 t cinnamon
                        8 T soft butter
                        1 1/4 c sugar
                        2 large eggs
                        1 t vanilla
                        1/2 c sour cream
                        3/4 c canned pumpkin

                        The filling:
                        6 T soft butter
                        4 oz cream cheese, room temperature
                        1 t vanilla
                        2 c powdered sugar

                        Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                        In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                        Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                        To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                        Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                        Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                        Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                        Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                        Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                        1/4 cup vegetable oil
                        1/3 cup honey
                        1/3 cup soy sauce
                        1/4 teaspoon ground black pepper
                        8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                        2 cloves garlic
                        5 small onions, cut into 2 inch pieces
                        2 red bell peppers, cut into 2 inch pieces

                        12 slices bacon, partially cooked, optional

                        Pineapple chunks, optional
                        skewers

                        In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                        Preheat the grill for high heat.

                        Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                        We use this marinade on steaks, viagra too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, onions, peppers, artichokes, corn, carrots, potatoes, etc.

                        1 1/2 cups olive oil
                        3/4 cup soy sauce
                        1/2 cup white wine vinegar
                        1/3 cup lime or lemon juice
                        1/4 cup Worcestershire sauce
                        2 tablespoons ground dry mustard
                        2 1/4 teaspoons salt
                        1 tablespoon ground black pepper
                        1 1/2 tablespoons chopped fresh parsley
                        2 tablespoons ground cloves
                        1- 1/2 pounds beef sirloin, cut into 2-inch bites

                        Mix together. Cut Put meat in a Zip Lock bag. Pour marinade into bag. Refrigerate for 2-24 hours.
                        Preheat the grill for high heat.

                        Drain marinade from beef; discard marinade. Thread beef and vegetables alternately onto the skewers.  Place the skewers on the grill. Cook for 5 to 10 minutes, occasionally turning.
                        24 large prawns, click peeled and deveined
                        1 tbsp olive oil
                        2 limes, healing zested and juiced
                        2 green chile peppers, seeded and chopped
                        2 cloves garlic, minced
                        1/2 (2 inch) piece fresh ginger root, chopped
                        1/2 medium onion, coarsely chopped
                        skewers

                        Place the prawns and lime zest in a large zip lock bag. In a food processor, add the olive oil, lime juice, chile pepper, garlic, ginger, and onion. Process until smooth. Pour marinade in the bag of prawns, massage to coat. Cover, and refrigerate for 2 hours.

                        Preheat grill for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head. Cook prawns for 5 minutes, turning once, or until opaque.
                        I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                        2 pounds 4 oz boneless skinless chicken thighs
                        2 tbsp lime juice
                        1/2 c sweet chili sauce or chili garlic sauce
                        1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                        Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                        This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                        2 med potatoes
                        3/4 tsp salt
                        3 slices bacon
                        1/4 tsp celery seeds
                        1/2 cup chopped onion
                        dash pepper
                        1 tbsp flour
                        1/3 c water
                        2-3 tsp sugar
                        3 tbsp vinegar

                        Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                        4 baking potatoes (6 oz each) cut lengthwise
                        1 tsp salt
                        1/4 c olive oil
                        1/2 tsp pepper
                        2 tsp paprika
                        1/2 tsp chili powder

                        Prepare oven or grill.
                        In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                        I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                        Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                        For the cookies:
                        2 1/4 c flour
                        1 t baking powder
                        1/2 t baking soda
                        1/4 t salt
                        1/2 t cinnamon
                        8 T soft butter
                        1 1/4 c sugar
                        2 large eggs
                        1 t vanilla
                        1/2 c sour cream
                        3/4 c canned pumpkin

                        The filling:
                        6 T soft butter
                        4 oz cream cheese, room temperature
                        1 t vanilla
                        2 c powdered sugar

                        Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                        In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                        Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                        To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                        Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                        Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                        Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                        Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                        Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                        1/4 cup vegetable oil
                        1/3 cup honey
                        1/3 cup soy sauce
                        1/4 teaspoon ground black pepper
                        8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                        2 cloves garlic
                        5 small onions, cut into 2 inch pieces
                        2 red bell peppers, cut into 2 inch pieces

                        12 slices bacon, partially cooked, optional

                        Pineapple chunks, optional
                        skewers

                        In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                        Preheat the grill for high heat.

                        Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                        We use this marinade on steaks, viagra too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, onions, peppers, artichokes, corn, carrots, potatoes, etc.

                        1 1/2 cups olive oil
                        3/4 cup soy sauce
                        1/2 cup white wine vinegar
                        1/3 cup lime or lemon juice
                        1/4 cup Worcestershire sauce
                        2 tablespoons ground dry mustard
                        2 1/4 teaspoons salt
                        1 tablespoon ground black pepper
                        1 1/2 tablespoons chopped fresh parsley
                        2 tablespoons ground cloves
                        1- 1/2 pounds beef sirloin, cut into 2-inch bites

                        Mix together. Cut Put meat in a Zip Lock bag. Pour marinade into bag. Refrigerate for 2-24 hours.
                        Preheat the grill for high heat.

                        Drain marinade from beef; discard marinade. Thread beef and vegetables alternately onto the skewers.  Place the skewers on the grill. Cook for 5 to 10 minutes, occasionally turning.
                        24 large prawns, click peeled and deveined
                        1 tbsp olive oil
                        2 limes, healing zested and juiced
                        2 green chile peppers, seeded and chopped
                        2 cloves garlic, minced
                        1/2 (2 inch) piece fresh ginger root, chopped
                        1/2 medium onion, coarsely chopped
                        skewers

                        Place the prawns and lime zest in a large zip lock bag. In a food processor, add the olive oil, lime juice, chile pepper, garlic, ginger, and onion. Process until smooth. Pour marinade in the bag of prawns, massage to coat. Cover, and refrigerate for 2 hours.

                        Preheat grill for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head. Cook prawns for 5 minutes, turning once, or until opaque.
                        This is a recipe inspired by my friend Jean S. The first time I had one was at her house. She is an amazing cook. I loved going over to her house for dinner because she always made something amazing. Her secret she said was cooking magazines. Essentially the Navajo taco is just that, cialis 40mg a taco. The toppings are virtually endless. In fact the night I had this at Jean’s house we had grilled shrimp. You can also serve the fry bread for dessert with some honey butter.

                        Fry Bread:
                        2 c flour
                        1/2 tsp salt
                        1/2 c dry milk powder
                        1 tbsp baking powder
                        1-1/2 tbsp shortening
                        2/3 to 3/4 c warm water
                        Vegetable oil for frying

                        In a medium bowl mix dry ingredients; cut in shortening. Gradually add the water, decease mixing until dough comes together to form a ball. Be careful not to knead or mix the dough too much or the bread will be crispy or tough. Divide into 10 balls. Cover; let rest for 15 minutes. Roll each ball into a 6-inch circle. Make a small hole in the center of each disc. This will allow it to cook evenly. Pour the oil into a pan. There should be about 1-2 inches of oil. Heat to 375. Slide each disc into oil; fry for about 2-3 minutes on each side or until puffed and golden. Drain.

                        Toppings:
                        Chopped onions
                        Chopped tomatoes
                        Shredded lettuce
                        Shredded cheese
                        Cooked hamburger
                        Refried Beans
                        Chili
                        Cooked shrimp
                        Salsa
                        Sour cream
                        Guacamole

                        To serve top the flat bread with your choice of meat then add the vegetables. Enjoy!
                        I got this recipe from a magazine but the name eludes me. The recipe was submitted by Bob Barker the late host of the Price is Right. Beware this makes a ton.

                        1 pound tri-color fusilli pasta
                        3 bell peppers (yellow, patient what is ed red and green), cut into strips
                        6 oz grape tomatoes, halved (1 cup)
                        1/2 cup pitted kalamata olives, coarsely chopped
                        1 (6.5-oz) jar marinated artichokes, drained and chopped
                        1 red onion, sliced
                        2 cloves garlic, finely chopped
                        1/2 cup extra-virgin olive oil
                        1/4 cup red wine vinegar
                        1 cup packed fresh basil leaves, chopped
                        1 teaspoon lemon juice
                        Italian seasoning
                        Salt and pepper

                        In a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a baking sheet to cool to room temperature, about 10 minutes.
                        Meanwhile, in a large bowl, toss together the bell peppers, tomatoes, olives, artichokes, onion, garlic, olive oil and vinegar. Add the pasta, basil and lemon juice and toss again. Season to taste with Italian seasoning, salt and pepper.
                        I got this recipe from a magazine but the name eludes me. The recipe was submitted by Bob Barker the late host of the Price is Right. Beware this makes a ton.

                        1 pound tri-color fusilli pasta
                        3 bell peppers (yellow, patient what is ed red and green), cut into strips
                        6 oz grape tomatoes, halved (1 cup)
                        1/2 cup pitted kalamata olives, coarsely chopped
                        1 (6.5-oz) jar marinated artichokes, drained and chopped
                        1 red onion, sliced
                        2 cloves garlic, finely chopped
                        1/2 cup extra-virgin olive oil
                        1/4 cup red wine vinegar
                        1 cup packed fresh basil leaves, chopped
                        1 teaspoon lemon juice
                        Italian seasoning
                        Salt and pepper

                        In a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a baking sheet to cool to room temperature, about 10 minutes.
                        Meanwhile, in a large bowl, toss together the bell peppers, tomatoes, olives, artichokes, onion, garlic, olive oil and vinegar. Add the pasta, basil and lemon juice and toss again. Season to taste with Italian seasoning, salt and pepper.
                        This recipe is from the Martha Stewart website. Tastes similar to a punch I have had at many party’s. The one with ice cream and ginger-ale. This recipe calls for raspberry or strawberry sorbet. We tried it with a mix of lime, treatment raspberry and orange. Cheers.

                        Lemonade
                        Raspberry or strawberry Sorbet

                        Use a melon baller to make scoops from sorbet. Drop sorbet into individual glasses of lemonade.
                        Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                        1 1/2 Cups Water
                        1/2 Cup Sugar
                        1 tsp Vanilla
                        1/2 Cup Milk
                        1 tray Ice cubes
                        6 oz Frozen Orange Juice Concentrate

                        Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                        Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                        1 1/2 Cups Water
                        1/2 Cup Sugar
                        1 tsp Vanilla
                        1/2 Cup Milk
                        1 tray Ice cubes
                        6 oz Frozen Orange Juice Concentrate

                        Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                        This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

                        Zucchini, sliced
                        Yellow squash, sliced
                        1 small can of corn, do not drain
                        Salt and pepper, to taste
                        Mozzarella cheese, shredded

                        Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

                        Alternatives: From time to time I add something new.
                        1 small onion, sliced (optional)
                        Mushrooms (optional)
                        1-2 cloves garlic, minced (optional)
                        Green and red pepper, sliced (optional)
                        Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                        1 1/2 Cups Water
                        1/2 Cup Sugar
                        1 tsp Vanilla
                        1/2 Cup Milk
                        1 tray Ice cubes
                        6 oz Frozen Orange Juice Concentrate

                        Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                        This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

                        Zucchini, sliced
                        Yellow squash, sliced
                        1 small can of corn, do not drain
                        Salt and pepper, to taste
                        Mozzarella cheese, shredded

                        Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

                        Alternatives: From time to time I add something new.
                        1 small onion, sliced (optional)
                        Mushrooms (optional)
                        1-2 cloves garlic, minced (optional)
                        Green and red pepper, sliced (optional)
                        Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

                        What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

                        Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
                        Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                        1 1/2 Cups Water
                        1/2 Cup Sugar
                        1 tsp Vanilla
                        1/2 Cup Milk
                        1 tray Ice cubes
                        6 oz Frozen Orange Juice Concentrate

                        Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                        This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

                        Zucchini, sliced
                        Yellow squash, sliced
                        1 small can of corn, do not drain
                        Salt and pepper, to taste
                        Mozzarella cheese, shredded

                        Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

                        Alternatives: From time to time I add something new.
                        1 small onion, sliced (optional)
                        Mushrooms (optional)
                        1-2 cloves garlic, minced (optional)
                        Green and red pepper, sliced (optional)
                        Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

                        What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

                        Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
                        Originally called Decoration Day, seek in honor of the soldiers who fought and died in the Civil War, ask Memorial Day has since become a day to commemorate Americans who have died fighting in all wars.
                        The first use of the name “Memorial Day” caught on in 1882. Yet, it was not declared the official name until 1967. Since May of 1971 Memorial Day has been celebrated on the last Monday of the month.

                        Many observe Memorial Day by visiting cemeteries and memorials. Every year volunteers place an American flag on each grave in the National Cemetery. Friends and family members gather to continue the tradition of decorating the graves of loved ones. Memorial Day is a great opportunity to discuss with our children the history behind the holiday as well as, the many benefits we enjoy as a result of the ultimate sacrifices of brave men and women who died defending our freedom and liberty.

                        In addition to honoring the memory of the military, Memorial Day marks one of the longest standing traditions since 1911, the Indy 500. It is also viewed as the beginning of summer and serves as a time for family gatherings, picnics and community celebrations.

                        You can start your own family traditions to make Memorial Day more than just a three day weekend.

                        • Write and perform a play.
                        • Plant a Victory Garden.
                        • Visit a National Monument.
                        • Take a tour of the battlefields or a Historic site.
                        • Attend a Civil War reenactment.
                        • Attend a concert or parade.
                        • Learn to make ice cream.
                        • Learn to make homemade Root Beer.
                        • Looking for something different to serve your guests other than hamburgers and hot dogs this Memorial Day?

                          Sweet Chili chicken
                          Hot German Potato Salad
                          Kabobs- Honey Chicken Kabobs, Spicy Lime shrimp kabob, beef kabobs
                          Seasoned Grilled Potato Fries
                          I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                          2 pounds 4 oz boneless skinless chicken thighs
                          2 tbsp lime juice
                          1/2 c sweet chili sauce or chili garlic sauce
                          1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                          Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                          I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                          2 pounds 4 oz boneless skinless chicken thighs
                          2 tbsp lime juice
                          1/2 c sweet chili sauce or chili garlic sauce
                          1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                          Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                          This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                          2 med potatoes
                          3/4 tsp salt
                          3 slices bacon
                          1/4 tsp celery seeds
                          1/2 cup chopped onion
                          dash pepper
                          1 tbsp flour
                          1/3 c water
                          2-3 tsp sugar
                          3 tbsp vinegar

                          Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                          I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                          2 pounds 4 oz boneless skinless chicken thighs
                          2 tbsp lime juice
                          1/2 c sweet chili sauce or chili garlic sauce
                          1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                          Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                          This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                          2 med potatoes
                          3/4 tsp salt
                          3 slices bacon
                          1/4 tsp celery seeds
                          1/2 cup chopped onion
                          dash pepper
                          1 tbsp flour
                          1/3 c water
                          2-3 tsp sugar
                          3 tbsp vinegar

                          Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                          4 baking potatoes (6 oz each) cut lengthwise
                          1 tsp salt
                          1/4 c olive oil
                          1/2 tsp pepper
                          2 tsp paprika
                          1/2 tsp chili powder

                          Prepare oven or grill.
                          In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.
                          I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                          2 pounds 4 oz boneless skinless chicken thighs
                          2 tbsp lime juice
                          1/2 c sweet chili sauce or chili garlic sauce
                          1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                          Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                          This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                          2 med potatoes
                          3/4 tsp salt
                          3 slices bacon
                          1/4 tsp celery seeds
                          1/2 cup chopped onion
                          dash pepper
                          1 tbsp flour
                          1/3 c water
                          2-3 tsp sugar
                          3 tbsp vinegar

                          Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                          4 baking potatoes (6 oz each) cut lengthwise
                          1 tsp salt
                          1/4 c olive oil
                          1/2 tsp pepper
                          2 tsp paprika
                          1/2 tsp chili powder

                          Prepare oven or grill.
                          In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                          I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                          Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                          For the cookies:
                          2 1/4 c flour
                          1 t baking powder
                          1/2 t baking soda
                          1/4 t salt
                          1/2 t cinnamon
                          8 T soft butter
                          1 1/4 c sugar
                          2 large eggs
                          1 t vanilla
                          1/2 c sour cream
                          3/4 c canned pumpkin

                          The filling:
                          6 T soft butter
                          4 oz cream cheese, room temperature
                          1 t vanilla
                          2 c powdered sugar

                          Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                          In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                          Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                          To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                          Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.
                          I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                          2 pounds 4 oz boneless skinless chicken thighs
                          2 tbsp lime juice
                          1/2 c sweet chili sauce or chili garlic sauce
                          1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                          Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                          This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                          2 med potatoes
                          3/4 tsp salt
                          3 slices bacon
                          1/4 tsp celery seeds
                          1/2 cup chopped onion
                          dash pepper
                          1 tbsp flour
                          1/3 c water
                          2-3 tsp sugar
                          3 tbsp vinegar

                          Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                          4 baking potatoes (6 oz each) cut lengthwise
                          1 tsp salt
                          1/4 c olive oil
                          1/2 tsp pepper
                          2 tsp paprika
                          1/2 tsp chili powder

                          Prepare oven or grill.
                          In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                          I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                          Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                          For the cookies:
                          2 1/4 c flour
                          1 t baking powder
                          1/2 t baking soda
                          1/4 t salt
                          1/2 t cinnamon
                          8 T soft butter
                          1 1/4 c sugar
                          2 large eggs
                          1 t vanilla
                          1/2 c sour cream
                          3/4 c canned pumpkin

                          The filling:
                          6 T soft butter
                          4 oz cream cheese, room temperature
                          1 t vanilla
                          2 c powdered sugar

                          Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                          In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                          Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                          To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                          Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                          Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                          Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                          Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                          Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                          1/4 cup vegetable oil
                          1/3 cup honey
                          1/3 cup soy sauce
                          1/4 teaspoon ground black pepper
                          8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                          2 cloves garlic
                          5 small onions, cut into 2 inch pieces
                          2 red bell peppers, cut into 2 inch pieces

                          12 slices bacon, partially cooked, optional

                          Pineapple chunks, optional
                          skewers

                          In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                          Preheat the grill for high heat.

                          Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                          I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                          2 pounds 4 oz boneless skinless chicken thighs
                          2 tbsp lime juice
                          1/2 c sweet chili sauce or chili garlic sauce
                          1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                          Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                          This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                          2 med potatoes
                          3/4 tsp salt
                          3 slices bacon
                          1/4 tsp celery seeds
                          1/2 cup chopped onion
                          dash pepper
                          1 tbsp flour
                          1/3 c water
                          2-3 tsp sugar
                          3 tbsp vinegar

                          Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                          4 baking potatoes (6 oz each) cut lengthwise
                          1 tsp salt
                          1/4 c olive oil
                          1/2 tsp pepper
                          2 tsp paprika
                          1/2 tsp chili powder

                          Prepare oven or grill.
                          In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                          I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                          Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                          For the cookies:
                          2 1/4 c flour
                          1 t baking powder
                          1/2 t baking soda
                          1/4 t salt
                          1/2 t cinnamon
                          8 T soft butter
                          1 1/4 c sugar
                          2 large eggs
                          1 t vanilla
                          1/2 c sour cream
                          3/4 c canned pumpkin

                          The filling:
                          6 T soft butter
                          4 oz cream cheese, room temperature
                          1 t vanilla
                          2 c powdered sugar

                          Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                          In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                          Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                          To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                          Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                          Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                          Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                          Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                          Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                          1/4 cup vegetable oil
                          1/3 cup honey
                          1/3 cup soy sauce
                          1/4 teaspoon ground black pepper
                          8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                          2 cloves garlic
                          5 small onions, cut into 2 inch pieces
                          2 red bell peppers, cut into 2 inch pieces

                          12 slices bacon, partially cooked, optional

                          Pineapple chunks, optional
                          skewers

                          In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                          Preheat the grill for high heat.

                          Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                          We use this marinade on steaks, viagra too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, onions, peppers, artichokes, corn, carrots, potatoes, etc.

                          1 1/2 cups olive oil
                          3/4 cup soy sauce
                          1/2 cup white wine vinegar
                          1/3 cup lime or lemon juice
                          1/4 cup Worcestershire sauce
                          2 tablespoons ground dry mustard
                          2 1/4 teaspoons salt
                          1 tablespoon ground black pepper
                          1 1/2 tablespoons chopped fresh parsley
                          2 tablespoons ground cloves
                          1- 1/2 pounds beef sirloin, cut into 2-inch bites

                          Mix together. Cut Put meat in a Zip Lock bag. Pour marinade into bag. Refrigerate for 2-24 hours.
                          Preheat the grill for high heat.

                          Drain marinade from beef; discard marinade. Thread beef and vegetables alternately onto the skewers.  Place the skewers on the grill. Cook for 5 to 10 minutes, occasionally turning.
                          I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                          2 pounds 4 oz boneless skinless chicken thighs
                          2 tbsp lime juice
                          1/2 c sweet chili sauce or chili garlic sauce
                          1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                          Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                          This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                          2 med potatoes
                          3/4 tsp salt
                          3 slices bacon
                          1/4 tsp celery seeds
                          1/2 cup chopped onion
                          dash pepper
                          1 tbsp flour
                          1/3 c water
                          2-3 tsp sugar
                          3 tbsp vinegar

                          Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                          4 baking potatoes (6 oz each) cut lengthwise
                          1 tsp salt
                          1/4 c olive oil
                          1/2 tsp pepper
                          2 tsp paprika
                          1/2 tsp chili powder

                          Prepare oven or grill.
                          In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                          I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                          Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                          For the cookies:
                          2 1/4 c flour
                          1 t baking powder
                          1/2 t baking soda
                          1/4 t salt
                          1/2 t cinnamon
                          8 T soft butter
                          1 1/4 c sugar
                          2 large eggs
                          1 t vanilla
                          1/2 c sour cream
                          3/4 c canned pumpkin

                          The filling:
                          6 T soft butter
                          4 oz cream cheese, room temperature
                          1 t vanilla
                          2 c powdered sugar

                          Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                          In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                          Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                          To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                          Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                          Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                          Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                          Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                          Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                          1/4 cup vegetable oil
                          1/3 cup honey
                          1/3 cup soy sauce
                          1/4 teaspoon ground black pepper
                          8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                          2 cloves garlic
                          5 small onions, cut into 2 inch pieces
                          2 red bell peppers, cut into 2 inch pieces

                          12 slices bacon, partially cooked, optional

                          Pineapple chunks, optional
                          skewers

                          In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                          Preheat the grill for high heat.

                          Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                          We use this marinade on steaks, viagra too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, onions, peppers, artichokes, corn, carrots, potatoes, etc.

                          1 1/2 cups olive oil
                          3/4 cup soy sauce
                          1/2 cup white wine vinegar
                          1/3 cup lime or lemon juice
                          1/4 cup Worcestershire sauce
                          2 tablespoons ground dry mustard
                          2 1/4 teaspoons salt
                          1 tablespoon ground black pepper
                          1 1/2 tablespoons chopped fresh parsley
                          2 tablespoons ground cloves
                          1- 1/2 pounds beef sirloin, cut into 2-inch bites

                          Mix together. Cut Put meat in a Zip Lock bag. Pour marinade into bag. Refrigerate for 2-24 hours.
                          Preheat the grill for high heat.

                          Drain marinade from beef; discard marinade. Thread beef and vegetables alternately onto the skewers.  Place the skewers on the grill. Cook for 5 to 10 minutes, occasionally turning.
                          24 large prawns, click peeled and deveined
                          1 tbsp olive oil
                          2 limes, healing zested and juiced
                          2 green chile peppers, seeded and chopped
                          2 cloves garlic, minced
                          1/2 (2 inch) piece fresh ginger root, chopped
                          1/2 medium onion, coarsely chopped
                          skewers

                          Place the prawns and lime zest in a large zip lock bag. In a food processor, add the olive oil, lime juice, chile pepper, garlic, ginger, and onion. Process until smooth. Pour marinade in the bag of prawns, massage to coat. Cover, and refrigerate for 2 hours.

                          Preheat grill for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head. Cook prawns for 5 minutes, turning once, or until opaque.
                          I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                          2 pounds 4 oz boneless skinless chicken thighs
                          2 tbsp lime juice
                          1/2 c sweet chili sauce or chili garlic sauce
                          1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                          Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                          This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                          2 med potatoes
                          3/4 tsp salt
                          3 slices bacon
                          1/4 tsp celery seeds
                          1/2 cup chopped onion
                          dash pepper
                          1 tbsp flour
                          1/3 c water
                          2-3 tsp sugar
                          3 tbsp vinegar

                          Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                          4 baking potatoes (6 oz each) cut lengthwise
                          1 tsp salt
                          1/4 c olive oil
                          1/2 tsp pepper
                          2 tsp paprika
                          1/2 tsp chili powder

                          Prepare oven or grill.
                          In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                          I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                          Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                          For the cookies:
                          2 1/4 c flour
                          1 t baking powder
                          1/2 t baking soda
                          1/4 t salt
                          1/2 t cinnamon
                          8 T soft butter
                          1 1/4 c sugar
                          2 large eggs
                          1 t vanilla
                          1/2 c sour cream
                          3/4 c canned pumpkin

                          The filling:
                          6 T soft butter
                          4 oz cream cheese, room temperature
                          1 t vanilla
                          2 c powdered sugar

                          Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                          In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                          Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                          To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                          Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                          Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                          Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                          Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                          Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                          1/4 cup vegetable oil
                          1/3 cup honey
                          1/3 cup soy sauce
                          1/4 teaspoon ground black pepper
                          8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                          2 cloves garlic
                          5 small onions, cut into 2 inch pieces
                          2 red bell peppers, cut into 2 inch pieces

                          12 slices bacon, partially cooked, optional

                          Pineapple chunks, optional
                          skewers

                          In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                          Preheat the grill for high heat.

                          Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                          We use this marinade on steaks, viagra too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, onions, peppers, artichokes, corn, carrots, potatoes, etc.

                          1 1/2 cups olive oil
                          3/4 cup soy sauce
                          1/2 cup white wine vinegar
                          1/3 cup lime or lemon juice
                          1/4 cup Worcestershire sauce
                          2 tablespoons ground dry mustard
                          2 1/4 teaspoons salt
                          1 tablespoon ground black pepper
                          1 1/2 tablespoons chopped fresh parsley
                          2 tablespoons ground cloves
                          1- 1/2 pounds beef sirloin, cut into 2-inch bites

                          Mix together. Cut Put meat in a Zip Lock bag. Pour marinade into bag. Refrigerate for 2-24 hours.
                          Preheat the grill for high heat.

                          Drain marinade from beef; discard marinade. Thread beef and vegetables alternately onto the skewers.  Place the skewers on the grill. Cook for 5 to 10 minutes, occasionally turning.
                          24 large prawns, click peeled and deveined
                          1 tbsp olive oil
                          2 limes, healing zested and juiced
                          2 green chile peppers, seeded and chopped
                          2 cloves garlic, minced
                          1/2 (2 inch) piece fresh ginger root, chopped
                          1/2 medium onion, coarsely chopped
                          skewers

                          Place the prawns and lime zest in a large zip lock bag. In a food processor, add the olive oil, lime juice, chile pepper, garlic, ginger, and onion. Process until smooth. Pour marinade in the bag of prawns, massage to coat. Cover, and refrigerate for 2 hours.

                          Preheat grill for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head. Cook prawns for 5 minutes, turning once, or until opaque.
                          This is a recipe inspired by my friend Jean S. The first time I had one was at her house. She is an amazing cook. I loved going over to her house for dinner because she always made something amazing. Her secret she said was cooking magazines. Essentially the Navajo taco is just that, cialis 40mg a taco. The toppings are virtually endless. In fact the night I had this at Jean’s house we had grilled shrimp. You can also serve the fry bread for dessert with some honey butter.

                          Fry Bread:
                          2 c flour
                          1/2 tsp salt
                          1/2 c dry milk powder
                          1 tbsp baking powder
                          1-1/2 tbsp shortening
                          2/3 to 3/4 c warm water
                          Vegetable oil for frying

                          In a medium bowl mix dry ingredients; cut in shortening. Gradually add the water, decease mixing until dough comes together to form a ball. Be careful not to knead or mix the dough too much or the bread will be crispy or tough. Divide into 10 balls. Cover; let rest for 15 minutes. Roll each ball into a 6-inch circle. Make a small hole in the center of each disc. This will allow it to cook evenly. Pour the oil into a pan. There should be about 1-2 inches of oil. Heat to 375. Slide each disc into oil; fry for about 2-3 minutes on each side or until puffed and golden. Drain.

                          Toppings:
                          Chopped onions
                          Chopped tomatoes
                          Shredded lettuce
                          Shredded cheese
                          Cooked hamburger
                          Refried Beans
                          Chili
                          Cooked shrimp
                          Salsa
                          Sour cream
                          Guacamole

                          To serve top the flat bread with your choice of meat then add the vegetables. Enjoy!
                          I got this recipe from a magazine but the name eludes me. The recipe was submitted by Bob Barker the late host of the Price is Right. Beware this makes a ton.

                          1 pound tri-color fusilli pasta
                          3 bell peppers (yellow, patient what is ed red and green), cut into strips
                          6 oz grape tomatoes, halved (1 cup)
                          1/2 cup pitted kalamata olives, coarsely chopped
                          1 (6.5-oz) jar marinated artichokes, drained and chopped
                          1 red onion, sliced
                          2 cloves garlic, finely chopped
                          1/2 cup extra-virgin olive oil
                          1/4 cup red wine vinegar
                          1 cup packed fresh basil leaves, chopped
                          1 teaspoon lemon juice
                          Italian seasoning
                          Salt and pepper

                          In a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a baking sheet to cool to room temperature, about 10 minutes.
                          Meanwhile, in a large bowl, toss together the bell peppers, tomatoes, olives, artichokes, onion, garlic, olive oil and vinegar. Add the pasta, basil and lemon juice and toss again. Season to taste with Italian seasoning, salt and pepper.
                          I got this recipe from a magazine but the name eludes me. The recipe was submitted by Bob Barker the late host of the Price is Right. Beware this makes a ton.

                          1 pound tri-color fusilli pasta
                          3 bell peppers (yellow, patient what is ed red and green), cut into strips
                          6 oz grape tomatoes, halved (1 cup)
                          1/2 cup pitted kalamata olives, coarsely chopped
                          1 (6.5-oz) jar marinated artichokes, drained and chopped
                          1 red onion, sliced
                          2 cloves garlic, finely chopped
                          1/2 cup extra-virgin olive oil
                          1/4 cup red wine vinegar
                          1 cup packed fresh basil leaves, chopped
                          1 teaspoon lemon juice
                          Italian seasoning
                          Salt and pepper

                          In a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a baking sheet to cool to room temperature, about 10 minutes.
                          Meanwhile, in a large bowl, toss together the bell peppers, tomatoes, olives, artichokes, onion, garlic, olive oil and vinegar. Add the pasta, basil and lemon juice and toss again. Season to taste with Italian seasoning, salt and pepper.
                          This recipe is from the Martha Stewart website. Tastes similar to a punch I have had at many party’s. The one with ice cream and ginger-ale. This recipe calls for raspberry or strawberry sorbet. We tried it with a mix of lime, treatment raspberry and orange. Cheers.

                          Lemonade
                          Raspberry or strawberry Sorbet

                          Use a melon baller to make scoops from sorbet. Drop sorbet into individual glasses of lemonade.
                          I got this recipe from a magazine but the name eludes me. The recipe was submitted by Bob Barker the late host of the Price is Right. Beware this makes a ton.

                          1 pound tri-color fusilli pasta
                          3 bell peppers (yellow, patient what is ed red and green), cut into strips
                          6 oz grape tomatoes, halved (1 cup)
                          1/2 cup pitted kalamata olives, coarsely chopped
                          1 (6.5-oz) jar marinated artichokes, drained and chopped
                          1 red onion, sliced
                          2 cloves garlic, finely chopped
                          1/2 cup extra-virgin olive oil
                          1/4 cup red wine vinegar
                          1 cup packed fresh basil leaves, chopped
                          1 teaspoon lemon juice
                          Italian seasoning
                          Salt and pepper

                          In a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a baking sheet to cool to room temperature, about 10 minutes.
                          Meanwhile, in a large bowl, toss together the bell peppers, tomatoes, olives, artichokes, onion, garlic, olive oil and vinegar. Add the pasta, basil and lemon juice and toss again. Season to taste with Italian seasoning, salt and pepper.
                          This recipe is from the Martha Stewart website. Tastes similar to a punch I have had at many party’s. The one with ice cream and ginger-ale. This recipe calls for raspberry or strawberry sorbet. We tried it with a mix of lime, treatment raspberry and orange. Cheers.

                          Lemonade
                          Raspberry or strawberry Sorbet

                          Use a melon baller to make scoops from sorbet. Drop sorbet into individual glasses of lemonade.
                          At the time I was living in Texas, order Dump Cake and Brisket were the stars of many a backyard barbecue. The cake mix dotted with butter creates a rich crust similar to a Betty or cobbler; but extremely rich. The religious rite required a scoop of vanilla Blue Bell ice cream to top it off.

                          1 box pudding in the box yellow cake mix
                          1 can chopped pineapple
                          1 can cherry pie filling
                          1-2 sticks of butter or margarine

                          Preheat oven to 350°. In a 13X9 baking pan pour in cherry filling and pineapple. Casually stir around. Pour dry cake mix over fruit, medicine completely covering fruit. Slice butter into thin slices and place over cake mix, slices should touch. Bake for 1 hour until top is browned. Serve warm with vanilla ice cream.
                          Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                          1 1/2 Cups Water
                          1/2 Cup Sugar
                          1 tsp Vanilla
                          1/2 Cup Milk
                          1 tray Ice cubes
                          6 oz Frozen Orange Juice Concentrate

                          Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                          Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                          1 1/2 Cups Water
                          1/2 Cup Sugar
                          1 tsp Vanilla
                          1/2 Cup Milk
                          1 tray Ice cubes
                          6 oz Frozen Orange Juice Concentrate

                          Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                          This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

                          Zucchini, sliced
                          Yellow squash, sliced
                          1 small can of corn, do not drain
                          Salt and pepper, to taste
                          Mozzarella cheese, shredded

                          Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

                          Alternatives: From time to time I add something new.
                          1 small onion, sliced (optional)
                          Mushrooms (optional)
                          1-2 cloves garlic, minced (optional)
                          Green and red pepper, sliced (optional)
                          Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                          1 1/2 Cups Water
                          1/2 Cup Sugar
                          1 tsp Vanilla
                          1/2 Cup Milk
                          1 tray Ice cubes
                          6 oz Frozen Orange Juice Concentrate

                          Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                          This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

                          Zucchini, sliced
                          Yellow squash, sliced
                          1 small can of corn, do not drain
                          Salt and pepper, to taste
                          Mozzarella cheese, shredded

                          Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

                          Alternatives: From time to time I add something new.
                          1 small onion, sliced (optional)
                          Mushrooms (optional)
                          1-2 cloves garlic, minced (optional)
                          Green and red pepper, sliced (optional)
                          Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

                          What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

                          Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
                          Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                          1 1/2 Cups Water
                          1/2 Cup Sugar
                          1 tsp Vanilla
                          1/2 Cup Milk
                          1 tray Ice cubes
                          6 oz Frozen Orange Juice Concentrate

                          Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                          This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

                          Zucchini, sliced
                          Yellow squash, sliced
                          1 small can of corn, do not drain
                          Salt and pepper, to taste
                          Mozzarella cheese, shredded

                          Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

                          Alternatives: From time to time I add something new.
                          1 small onion, sliced (optional)
                          Mushrooms (optional)
                          1-2 cloves garlic, minced (optional)
                          Green and red pepper, sliced (optional)
                          Father’s day is the official day designated to give dad the recognition he deserves. Every year at our house, store the kids make a card fashioned with their hand prints. It is sweet to look at the cards from the past few years to see how much the kids have grown both physically and artistically.

                          What kid does not love a party? Father’s Day is a perfect excuse to pull out the streamers and balloons. If you are planning to show dad how much you love him through food, cialis 40mg we have a few menu suggestions that are kid friendly to make.

                          Create a tasty meal of German Pancakes and sausage links. If dad is not a breakfast person, Navajo Tacos are great for breakfast, lunch or dinner. End the meal with a special treat of ice cream sundaes.
                          Originally called Decoration Day, seek in honor of the soldiers who fought and died in the Civil War, ask Memorial Day has since become a day to commemorate Americans who have died fighting in all wars.
                          The first use of the name “Memorial Day” caught on in 1882. Yet, it was not declared the official name until 1967. Since May of 1971 Memorial Day has been celebrated on the last Monday of the month.

                          Many observe Memorial Day by visiting cemeteries and memorials. Every year volunteers place an American flag on each grave in the National Cemetery. Friends and family members gather to continue the tradition of decorating the graves of loved ones. Memorial Day is a great opportunity to discuss with our children the history behind the holiday as well as, the many benefits we enjoy as a result of the ultimate sacrifices of brave men and women who died defending our freedom and liberty.

                          In addition to honoring the memory of the military, Memorial Day marks one of the longest standing traditions since 1911, the Indy 500. It is also viewed as the beginning of summer and serves as a time for family gatherings, picnics and community celebrations.

                          You can start your own family traditions to make Memorial Day more than just a three day weekend.

                          • Write and perform a play.
                          • Plant a Victory Garden.
                          • Visit a National Monument.
                          • Take a tour of the battlefields or a Historic site.
                          • Attend a Civil War reenactment.
                          • Attend a concert or parade.
                          • Learn to make ice cream.
                          • Learn to make homemade Root Beer.
                          • Looking for something different to serve your guests other than hamburgers and hot dogs this Memorial Day?

                            Sweet Chili chicken
                            Hot German Potato Salad
                            Kabobs- Honey Chicken Kabobs, Spicy Lime shrimp kabob, beef kabobs
                            Seasoned Grilled Potato Fries
                            I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                            2 pounds 4 oz boneless skinless chicken thighs
                            2 tbsp lime juice
                            1/2 c sweet chili sauce or chili garlic sauce
                            1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                            Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                            I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                            2 pounds 4 oz boneless skinless chicken thighs
                            2 tbsp lime juice
                            1/2 c sweet chili sauce or chili garlic sauce
                            1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                            Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                            This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                            2 med potatoes
                            3/4 tsp salt
                            3 slices bacon
                            1/4 tsp celery seeds
                            1/2 cup chopped onion
                            dash pepper
                            1 tbsp flour
                            1/3 c water
                            2-3 tsp sugar
                            3 tbsp vinegar

                            Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                            I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                            2 pounds 4 oz boneless skinless chicken thighs
                            2 tbsp lime juice
                            1/2 c sweet chili sauce or chili garlic sauce
                            1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                            Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                            This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                            2 med potatoes
                            3/4 tsp salt
                            3 slices bacon
                            1/4 tsp celery seeds
                            1/2 cup chopped onion
                            dash pepper
                            1 tbsp flour
                            1/3 c water
                            2-3 tsp sugar
                            3 tbsp vinegar

                            Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                            4 baking potatoes (6 oz each) cut lengthwise
                            1 tsp salt
                            1/4 c olive oil
                            1/2 tsp pepper
                            2 tsp paprika
                            1/2 tsp chili powder

                            Prepare oven or grill.
                            In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.
                            I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                            2 pounds 4 oz boneless skinless chicken thighs
                            2 tbsp lime juice
                            1/2 c sweet chili sauce or chili garlic sauce
                            1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                            Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                            This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                            2 med potatoes
                            3/4 tsp salt
                            3 slices bacon
                            1/4 tsp celery seeds
                            1/2 cup chopped onion
                            dash pepper
                            1 tbsp flour
                            1/3 c water
                            2-3 tsp sugar
                            3 tbsp vinegar

                            Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                            4 baking potatoes (6 oz each) cut lengthwise
                            1 tsp salt
                            1/4 c olive oil
                            1/2 tsp pepper
                            2 tsp paprika
                            1/2 tsp chili powder

                            Prepare oven or grill.
                            In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                            I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                            Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                            For the cookies:
                            2 1/4 c flour
                            1 t baking powder
                            1/2 t baking soda
                            1/4 t salt
                            1/2 t cinnamon
                            8 T soft butter
                            1 1/4 c sugar
                            2 large eggs
                            1 t vanilla
                            1/2 c sour cream
                            3/4 c canned pumpkin

                            The filling:
                            6 T soft butter
                            4 oz cream cheese, room temperature
                            1 t vanilla
                            2 c powdered sugar

                            Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                            In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                            Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                            To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                            Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.
                            I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                            2 pounds 4 oz boneless skinless chicken thighs
                            2 tbsp lime juice
                            1/2 c sweet chili sauce or chili garlic sauce
                            1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                            Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                            This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                            2 med potatoes
                            3/4 tsp salt
                            3 slices bacon
                            1/4 tsp celery seeds
                            1/2 cup chopped onion
                            dash pepper
                            1 tbsp flour
                            1/3 c water
                            2-3 tsp sugar
                            3 tbsp vinegar

                            Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                            4 baking potatoes (6 oz each) cut lengthwise
                            1 tsp salt
                            1/4 c olive oil
                            1/2 tsp pepper
                            2 tsp paprika
                            1/2 tsp chili powder

                            Prepare oven or grill.
                            In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                            I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                            Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                            For the cookies:
                            2 1/4 c flour
                            1 t baking powder
                            1/2 t baking soda
                            1/4 t salt
                            1/2 t cinnamon
                            8 T soft butter
                            1 1/4 c sugar
                            2 large eggs
                            1 t vanilla
                            1/2 c sour cream
                            3/4 c canned pumpkin

                            The filling:
                            6 T soft butter
                            4 oz cream cheese, room temperature
                            1 t vanilla
                            2 c powdered sugar

                            Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                            In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                            Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                            To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                            Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                            Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                            Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                            Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                            Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                            1/4 cup vegetable oil
                            1/3 cup honey
                            1/3 cup soy sauce
                            1/4 teaspoon ground black pepper
                            8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                            2 cloves garlic
                            5 small onions, cut into 2 inch pieces
                            2 red bell peppers, cut into 2 inch pieces

                            12 slices bacon, partially cooked, optional

                            Pineapple chunks, optional
                            skewers

                            In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                            Preheat the grill for high heat.

                            Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                            I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                            2 pounds 4 oz boneless skinless chicken thighs
                            2 tbsp lime juice
                            1/2 c sweet chili sauce or chili garlic sauce
                            1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                            Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                            This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                            2 med potatoes
                            3/4 tsp salt
                            3 slices bacon
                            1/4 tsp celery seeds
                            1/2 cup chopped onion
                            dash pepper
                            1 tbsp flour
                            1/3 c water
                            2-3 tsp sugar
                            3 tbsp vinegar

                            Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                            4 baking potatoes (6 oz each) cut lengthwise
                            1 tsp salt
                            1/4 c olive oil
                            1/2 tsp pepper
                            2 tsp paprika
                            1/2 tsp chili powder

                            Prepare oven or grill.
                            In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                            I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                            Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                            For the cookies:
                            2 1/4 c flour
                            1 t baking powder
                            1/2 t baking soda
                            1/4 t salt
                            1/2 t cinnamon
                            8 T soft butter
                            1 1/4 c sugar
                            2 large eggs
                            1 t vanilla
                            1/2 c sour cream
                            3/4 c canned pumpkin

                            The filling:
                            6 T soft butter
                            4 oz cream cheese, room temperature
                            1 t vanilla
                            2 c powdered sugar

                            Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                            In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                            Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                            To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                            Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                            Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                            Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                            Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                            Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                            1/4 cup vegetable oil
                            1/3 cup honey
                            1/3 cup soy sauce
                            1/4 teaspoon ground black pepper
                            8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                            2 cloves garlic
                            5 small onions, cut into 2 inch pieces
                            2 red bell peppers, cut into 2 inch pieces

                            12 slices bacon, partially cooked, optional

                            Pineapple chunks, optional
                            skewers

                            In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                            Preheat the grill for high heat.

                            Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                            We use this marinade on steaks, viagra too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, onions, peppers, artichokes, corn, carrots, potatoes, etc.

                            1 1/2 cups olive oil
                            3/4 cup soy sauce
                            1/2 cup white wine vinegar
                            1/3 cup lime or lemon juice
                            1/4 cup Worcestershire sauce
                            2 tablespoons ground dry mustard
                            2 1/4 teaspoons salt
                            1 tablespoon ground black pepper
                            1 1/2 tablespoons chopped fresh parsley
                            2 tablespoons ground cloves
                            1- 1/2 pounds beef sirloin, cut into 2-inch bites

                            Mix together. Cut Put meat in a Zip Lock bag. Pour marinade into bag. Refrigerate for 2-24 hours.
                            Preheat the grill for high heat.

                            Drain marinade from beef; discard marinade. Thread beef and vegetables alternately onto the skewers.  Place the skewers on the grill. Cook for 5 to 10 minutes, occasionally turning.
                            I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                            2 pounds 4 oz boneless skinless chicken thighs
                            2 tbsp lime juice
                            1/2 c sweet chili sauce or chili garlic sauce
                            1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                            Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                            This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                            2 med potatoes
                            3/4 tsp salt
                            3 slices bacon
                            1/4 tsp celery seeds
                            1/2 cup chopped onion
                            dash pepper
                            1 tbsp flour
                            1/3 c water
                            2-3 tsp sugar
                            3 tbsp vinegar

                            Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                            4 baking potatoes (6 oz each) cut lengthwise
                            1 tsp salt
                            1/4 c olive oil
                            1/2 tsp pepper
                            2 tsp paprika
                            1/2 tsp chili powder

                            Prepare oven or grill.
                            In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                            I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                            Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                            For the cookies:
                            2 1/4 c flour
                            1 t baking powder
                            1/2 t baking soda
                            1/4 t salt
                            1/2 t cinnamon
                            8 T soft butter
                            1 1/4 c sugar
                            2 large eggs
                            1 t vanilla
                            1/2 c sour cream
                            3/4 c canned pumpkin

                            The filling:
                            6 T soft butter
                            4 oz cream cheese, room temperature
                            1 t vanilla
                            2 c powdered sugar

                            Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                            In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                            Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                            To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                            Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                            Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                            Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                            Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                            Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                            1/4 cup vegetable oil
                            1/3 cup honey
                            1/3 cup soy sauce
                            1/4 teaspoon ground black pepper
                            8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                            2 cloves garlic
                            5 small onions, cut into 2 inch pieces
                            2 red bell peppers, cut into 2 inch pieces

                            12 slices bacon, partially cooked, optional

                            Pineapple chunks, optional
                            skewers

                            In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                            Preheat the grill for high heat.

                            Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                            We use this marinade on steaks, viagra too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, onions, peppers, artichokes, corn, carrots, potatoes, etc.

                            1 1/2 cups olive oil
                            3/4 cup soy sauce
                            1/2 cup white wine vinegar
                            1/3 cup lime or lemon juice
                            1/4 cup Worcestershire sauce
                            2 tablespoons ground dry mustard
                            2 1/4 teaspoons salt
                            1 tablespoon ground black pepper
                            1 1/2 tablespoons chopped fresh parsley
                            2 tablespoons ground cloves
                            1- 1/2 pounds beef sirloin, cut into 2-inch bites

                            Mix together. Cut Put meat in a Zip Lock bag. Pour marinade into bag. Refrigerate for 2-24 hours.
                            Preheat the grill for high heat.

                            Drain marinade from beef; discard marinade. Thread beef and vegetables alternately onto the skewers.  Place the skewers on the grill. Cook for 5 to 10 minutes, occasionally turning.
                            24 large prawns, click peeled and deveined
                            1 tbsp olive oil
                            2 limes, healing zested and juiced
                            2 green chile peppers, seeded and chopped
                            2 cloves garlic, minced
                            1/2 (2 inch) piece fresh ginger root, chopped
                            1/2 medium onion, coarsely chopped
                            skewers

                            Place the prawns and lime zest in a large zip lock bag. In a food processor, add the olive oil, lime juice, chile pepper, garlic, ginger, and onion. Process until smooth. Pour marinade in the bag of prawns, massage to coat. Cover, and refrigerate for 2 hours.

                            Preheat grill for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head. Cook prawns for 5 minutes, turning once, or until opaque.
                            I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.

                            2 pounds 4 oz boneless skinless chicken thighs
                            2 tbsp lime juice
                            1/2 c sweet chili sauce or chili garlic sauce
                            1/4c Kecap Manis or soy sauce mixed with a little brown sugar

                            Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sales rx sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, order cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
                            This recipe belonged to my Grandmother, capsule on my mom’s side. It is the only potato salad recipe my sister would touch.
                            2 med potatoes
                            3/4 tsp salt
                            3 slices bacon
                            1/4 tsp celery seeds
                            1/2 cup chopped onion
                            dash pepper
                            1 tbsp flour
                            1/3 c water
                            2-3 tsp sugar
                            3 tbsp vinegar

                            Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
                            4 baking potatoes (6 oz each) cut lengthwise
                            1 tsp salt
                            1/4 c olive oil
                            1/2 tsp pepper
                            2 tsp paprika
                            1/2 tsp chili powder

                            Prepare oven or grill.
                            In a large bowl combine oil, troche paprika, case salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, sick turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

                            I love pumpkin. I always end up with a can of the stuff in my pantry all year long, price not that I ever use it. Somehow I can never bring myself to make anything pumpkin related outside of fall. So it is always a treat when the first shrill wind comes announcing fall has arrived. Now that I have found my Pumpkin Chocolate Chip cookie recipe I feel like I can finally move on to other things.

                            Originally posted in the Pittsburgh Post Gazette; I found the recipe on Sweets By Sarah. I was looking at her Zucchini Chocolate Chip cookie recipe when I noticed a pumpkin version of the whoopie cookie. I have made the chocolate version before but it was a sugary mess. I am not a fan of sickly sweets. The make up this particular recipe is similar to the pumpkin chip cookie recipe; however, buy surprisingly the taste is light and fluffy with just a subtle hint of pumpkin. A great contrast to the pumpkin chip cookie, muffins or even pumpkin bread. This makes the Whoopie Cookie a fall cookie that can actually be made anytime of the year.

                            For the cookies:
                            2 1/4 c flour
                            1 t baking powder
                            1/2 t baking soda
                            1/4 t salt
                            1/2 t cinnamon
                            8 T soft butter
                            1 1/4 c sugar
                            2 large eggs
                            1 t vanilla
                            1/2 c sour cream
                            3/4 c canned pumpkin

                            The filling:
                            6 T soft butter
                            4 oz cream cheese, room temperature
                            1 t vanilla
                            2 c powdered sugar

                            Preheat the oven to 350 degrees. Line the bottoms of baking sheets with parchment paper.

                            In a medium bowl, whisk the flour, powder, soda, salt and cinnamon. Set aside. Put the butter and sugar in a large bowl and beat until smooth. Add the eggs and vanilla, mix until combined. Fold in the sour cream and pumpkin until just combined. Add the flour mixture and blend until incorporated. Drop batter by rounded tablespoons three inches apart on the prepared baking sheets.
                            Bake until the tops are firm to the touch and a toothpick inserted in the center of the cookies comes out clean, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets before removing.

                            To make the filling, combine the butter, cream cheese and vanilla in a large mixing bowl; beat on medium for about 1 minute until the mixture is smooth and thoroughly combined. Decrease the speed to low, add the powdered sugar in 2 additions. Beat until the frosting until smooth, about 1 minute.

                            Use a thin metal spatula to spread a slightly rounded tablespoon of icing over the flat bottoms of half of the cooled cookies. Press the flat bottoms of the remaining cookies on the cream cheese frosting. Chill until the frosting is firm, about 30 minutes.

                            Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, medicine only better. Which is why they make a great family fun dinner?

                            Create kabobs from meats such as beef tenderloin cubes, sickness boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

                            Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

                            Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

                            1/4 cup vegetable oil
                            1/3 cup honey
                            1/3 cup soy sauce
                            1/4 teaspoon ground black pepper
                            8 skinless, boneless chicken breast halves – cut into 1 inch cubes
                            2 cloves garlic
                            5 small onions, cut into 2 inch pieces
                            2 red bell peppers, cut into 2 inch pieces

                            12 slices bacon, partially cooked, optional

                            Pineapple chunks, optional
                            skewers

                            In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings

                            Preheat the grill for high heat.

                            Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

                            We use this marinade on steaks, viagra too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, onions, peppers, artichokes, corn, carrots, potatoes, etc.

                            1 1/2 cups olive oil
                            3/4 cup soy sauce
                            1/2 cup white wine vinegar
                            1/3 cup lime or lemon juice
                            1/4 cup Worcestershire sauce
                            2 tablespoons ground dry mustard
                            2 1/4 teaspoons salt
                            1 tablespoon ground black pepper
                            1 1/2 tablespoons chopped fresh parsley
                            2 tablespoons ground cloves
                            1- 1/2 pounds beef sirloin, cut into 2-inch bites

                            Mix together. Cut Put meat in a Zip Lock bag. Pour marinade into bag. Refrigerate for 2-24 hours.
                            Preheat the grill for high heat.

                            Drain marinade from beef; discard marinade. Thread beef and vegetables alternately onto the skewers.  Place the skewers on the grill. Cook for 5 to 10 minutes, occasionally turning.
                            24 large prawns, click peeled and deveined
                            1 tbsp olive oil
                            2 limes, healing zested and juiced
                            2 green chile peppers, seeded and chopped
                            2 cloves garlic, minced
                            1/2 (2 inch) piece fresh ginger root, chopped
                            1/2 medium onion, coarsely chopped
                            skewers

                            Place the prawns and lime zest in a large zip lock bag. In a food processor, add the olive oil, lime juice, chile pepper, garlic, ginger, and onion. Process until smooth. Pour marinade in the bag of prawns, massage to coat. Cover, and refrigerate for 2 hours.

                            Preheat grill for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head. Cook prawns for 5 minutes, turning once, or until opaque.
                            This is a recipe inspired by my friend Jean S. The first time I had one was at her house. She is an amazing cook. I loved going over to her house for dinner because she always made something amazing. Her secret she said was cooking magazines. Essentially the Navajo taco is just that, cialis 40mg a taco. The toppings are virtually endless. In fact the night I had this at Jean’s house we had grilled shrimp. You can also serve the fry bread for dessert with some honey butter.

                            Fry Bread:
                            2 c flour
                            1/2 tsp salt
                            1/2 c dry milk powder
                            1 tbsp baking powder
                            1-1/2 tbsp shortening
                            2/3 to 3/4 c warm water
                            Vegetable oil for frying

                            In a medium bowl mix dry ingredients; cut in shortening. Gradually add the water, decease mixing until dough comes together to form a ball. Be careful not to knead or mix the dough too much or the bread will be crispy or tough. Divide into 10 balls. Cover; let rest for 15 minutes. Roll each ball into a 6-inch circle. Make a small hole in the center of each disc. This will allow it to cook evenly. Pour the oil into a pan. There should be about 1-2 inches of oil. Heat to 375. Slide each disc into oil; fry for about 2-3 minutes on each side or until puffed and golden. Drain.

                            Toppings:
                            Chopped onions
                            Chopped tomatoes
                            Shredded lettuce
                            Shredded cheese
                            Cooked hamburger
                            Refried Beans
                            Chili
                            Cooked shrimp
                            Salsa
                            Sour cream
                            Guacamole

                            To serve top the flat bread with your choice of meat then add the vegetables. Enjoy!
                            I got this recipe from a magazine but the name eludes me. The recipe was submitted by Bob Barker the late host of the Price is Right. Beware this makes a ton.

                            1 pound tri-color fusilli pasta
                            3 bell peppers (yellow, patient what is ed red and green), cut into strips
                            6 oz grape tomatoes, halved (1 cup)
                            1/2 cup pitted kalamata olives, coarsely chopped
                            1 (6.5-oz) jar marinated artichokes, drained and chopped
                            1 red onion, sliced
                            2 cloves garlic, finely chopped
                            1/2 cup extra-virgin olive oil
                            1/4 cup red wine vinegar
                            1 cup packed fresh basil leaves, chopped
                            1 teaspoon lemon juice
                            Italian seasoning
                            Salt and pepper

                            In a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a baking sheet to cool to room temperature, about 10 minutes.
                            Meanwhile, in a large bowl, toss together the bell peppers, tomatoes, olives, artichokes, onion, garlic, olive oil and vinegar. Add the pasta, basil and lemon juice and toss again. Season to taste with Italian seasoning, salt and pepper.
                            I got this recipe from a magazine but the name eludes me. The recipe was submitted by Bob Barker the late host of the Price is Right. Beware this makes a ton.

                            1 pound tri-color fusilli pasta
                            3 bell peppers (yellow, patient what is ed red and green), cut into strips
                            6 oz grape tomatoes, halved (1 cup)
                            1/2 cup pitted kalamata olives, coarsely chopped
                            1 (6.5-oz) jar marinated artichokes, drained and chopped
                            1 red onion, sliced
                            2 cloves garlic, finely chopped
                            1/2 cup extra-virgin olive oil
                            1/4 cup red wine vinegar
                            1 cup packed fresh basil leaves, chopped
                            1 teaspoon lemon juice
                            Italian seasoning
                            Salt and pepper

                            In a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a baking sheet to cool to room temperature, about 10 minutes.
                            Meanwhile, in a large bowl, toss together the bell peppers, tomatoes, olives, artichokes, onion, garlic, olive oil and vinegar. Add the pasta, basil and lemon juice and toss again. Season to taste with Italian seasoning, salt and pepper.
                            This recipe is from the Martha Stewart website. Tastes similar to a punch I have had at many party’s. The one with ice cream and ginger-ale. This recipe calls for raspberry or strawberry sorbet. We tried it with a mix of lime, treatment raspberry and orange. Cheers.

                            Lemonade
                            Raspberry or strawberry Sorbet

                            Use a melon baller to make scoops from sorbet. Drop sorbet into individual glasses of lemonade.
                            I got this recipe from a magazine but the name eludes me. The recipe was submitted by Bob Barker the late host of the Price is Right. Beware this makes a ton.

                            1 pound tri-color fusilli pasta
                            3 bell peppers (yellow, patient what is ed red and green), cut into strips
                            6 oz grape tomatoes, halved (1 cup)
                            1/2 cup pitted kalamata olives, coarsely chopped
                            1 (6.5-oz) jar marinated artichokes, drained and chopped
                            1 red onion, sliced
                            2 cloves garlic, finely chopped
                            1/2 cup extra-virgin olive oil
                            1/4 cup red wine vinegar
                            1 cup packed fresh basil leaves, chopped
                            1 teaspoon lemon juice
                            Italian seasoning
                            Salt and pepper

                            In a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a baking sheet to cool to room temperature, about 10 minutes.
                            Meanwhile, in a large bowl, toss together the bell peppers, tomatoes, olives, artichokes, onion, garlic, olive oil and vinegar. Add the pasta, basil and lemon juice and toss again. Season to taste with Italian seasoning, salt and pepper.
                            This recipe is from the Martha Stewart website. Tastes similar to a punch I have had at many party’s. The one with ice cream and ginger-ale. This recipe calls for raspberry or strawberry sorbet. We tried it with a mix of lime, treatment raspberry and orange. Cheers.

                            Lemonade
                            Raspberry or strawberry Sorbet

                            Use a melon baller to make scoops from sorbet. Drop sorbet into individual glasses of lemonade.
                            At the time I was living in Texas, order Dump Cake and Brisket were the stars of many a backyard barbecue. The cake mix dotted with butter creates a rich crust similar to a Betty or cobbler; but extremely rich. The religious rite required a scoop of vanilla Blue Bell ice cream to top it off.

                            1 box pudding in the box yellow cake mix
                            1 can chopped pineapple
                            1 can cherry pie filling
                            1-2 sticks of butter or margarine

                            Preheat oven to 350°. In a 13X9 baking pan pour in cherry filling and pineapple. Casually stir around. Pour dry cake mix over fruit, medicine completely covering fruit. Slice butter into thin slices and place over cake mix, slices should touch. Bake for 1 hour until top is browned. Serve warm with vanilla ice cream.
                            I got this recipe from a magazine but the name eludes me. The recipe was submitted by Bob Barker the late host of the Price is Right. Beware this makes a ton.

                            1 pound tri-color fusilli pasta
                            3 bell peppers (yellow, patient what is ed red and green), cut into strips
                            6 oz grape tomatoes, halved (1 cup)
                            1/2 cup pitted kalamata olives, coarsely chopped
                            1 (6.5-oz) jar marinated artichokes, drained and chopped
                            1 red onion, sliced
                            2 cloves garlic, finely chopped
                            1/2 cup extra-virgin olive oil
                            1/4 cup red wine vinegar
                            1 cup packed fresh basil leaves, chopped
                            1 teaspoon lemon juice
                            Italian seasoning
                            Salt and pepper

                            In a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a baking sheet to cool to room temperature, about 10 minutes.
                            Meanwhile, in a large bowl, toss together the bell peppers, tomatoes, olives, artichokes, onion, garlic, olive oil and vinegar. Add the pasta, basil and lemon juice and toss again. Season to taste with Italian seasoning, salt and pepper.
                            This recipe is from the Martha Stewart website. Tastes similar to a punch I have had at many party’s. The one with ice cream and ginger-ale. This recipe calls for raspberry or strawberry sorbet. We tried it with a mix of lime, treatment raspberry and orange. Cheers.

                            Lemonade
                            Raspberry or strawberry Sorbet

                            Use a melon baller to make scoops from sorbet. Drop sorbet into individual glasses of lemonade.
                            At the time I was living in Texas, order Dump Cake and Brisket were the stars of many a backyard barbecue. The cake mix dotted with butter creates a rich crust similar to a Betty or cobbler; but extremely rich. The religious rite required a scoop of vanilla Blue Bell ice cream to top it off.

                            1 box pudding in the box yellow cake mix
                            1 can chopped pineapple
                            1 can cherry pie filling
                            1-2 sticks of butter or margarine

                            Preheat oven to 350°. In a 13X9 baking pan pour in cherry filling and pineapple. Casually stir around. Pour dry cake mix over fruit, medicine completely covering fruit. Slice butter into thin slices and place over cake mix, slices should touch. Bake for 1 hour until top is browned. Serve warm with vanilla ice cream.
                            This recipe came from my sister-n-law Emily.

                            4 packages (10 oz each) frozen raspberries, website like this thawed
                            1 can (6 oz) frozen lemonade concentrate, price thawed
                            2 quarts ginger ale, chilled

                            Cook raspberries 10min. Rub through strainer with wooden spoon. Cool. Add lemonade concentrate; stir in ginger ale. Serve immediately with crushed ice. 12 servings (1 cup each)
                            Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                            1 1/2 Cups Water
                            1/2 Cup Sugar
                            1 tsp Vanilla
                            1/2 Cup Milk
                            1 tray Ice cubes
                            6 oz Frozen Orange Juice Concentrate

                            Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                            Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                            1 1/2 Cups Water
                            1/2 Cup Sugar
                            1 tsp Vanilla
                            1/2 Cup Milk
                            1 tray Ice cubes
                            6 oz Frozen Orange Juice Concentrate

                            Blend together all but the Orange Juice first, for sale then add the Orange Juice Concentrate and blend well. Enjoy!
                            This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, discount a soup with pork and hominy.

                            Zucchini, sliced
                            Yellow squash, sliced
                            1 small can of corn, do not drain
                            Salt and pepper, to taste
                            Mozzarella cheese, shredded

                            Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

                            Alternatives: From time to time I add something new.
                            1 small onion, sliced (optional)
                            Mushrooms (optional)
                            1-2 cloves garlic, minced (optional)
                            Green and red pepper, sliced (optional)
                            Some of my best memories of summertime included my dad making Orange Julius for everyone. It’s a simple recipe and better than the kind you get at the mall in my opinion.

                            1 1/2 Cups Water
                            1/2 Cup Sugar
                            1 tsp Vanilla
                            1/2 Cup Milk
                            1 tray Ice cubes
                            6 o