Grilled Carrots
Ingredients:
Carrots (as many as you want – I use 3 carrots for two people)
Salt & pepper to taste
Onions
Olive oil
Optional – zucchini
Prepare:
Shred carrots (use potato peeler - this makes long thins strips).
Cut onions in fine slices and then cut in half
Use aluminum foil (I double it)
Spread some olive oil on the foil
Mix onion and carrots in olive oil till coated – add salt and pepper while mixing.
Seal foil and place onto grill. Watch so that this packet doesn’t burn.
Carrots (as many as you want – I use 3 carrots for two people)
Salt & pepper to taste
Onions
Olive oil
Optional – zucchini
Prepare:
Shred carrots (use potato peeler - this makes long thins strips).
Cut onions in fine slices and then cut in half
Use aluminum foil (I double it)
Spread some olive oil on the foil
Mix onion and carrots in olive oil till coated – add salt and pepper while mixing.
Seal foil and place onto grill. Watch so that this packet doesn’t burn.
Frozen Margarita Recipe
I'm always asked to give out this recipe so here it is.
Ingredients:
1.5 parts tequila (Cazadores Reposalo silver is recommended – but any silver will do)
.5 parts triple sec (try and use regular triple sec and not flavored)
.5 parts fresh lemon juice (I use bottled but you can squeeze if you want)
.5 parts fresh lime juice (I use regular bottled lime juice and not sweetened Rosa Lime)
.5 parts orange juice (I don’t squeeze this either)
1 part simple sugar (equal parts boiling water and sugar, mix to dissolved and then cool before using)
Frozen strawberries (I buy what ever I can find and use 8 oz. for a blender size mix)
Ice cubes
Directions:
1) Make simple sugar ahead of time. I keep a container of this in the refrigerator at all times. I make 3 cups at a time.
2) Make sure you have a blender that is for crushing ice. I burned up a regular blender that wasn’t strong enough to crush ice. My blender is made by Breville and is specifically made to crush ice, make snow, etc. expensive but well worth not burning up the machine.
I found that a full blender of margarita’s is the following.
8 oz frozen strawberries (either fresh frozen or frozen with sugar)
3/ 4 cup tequila
1 /4 cup triple sec
1 /4 cup lemon juice
1/ 4 cup lime juice
1 /4 cup orange juice
1 /2 cup simple sugar
Measure and place into blender the above ingredients. Blend until frozen strawberries are thoroughly mixed (on my machine this is about 1 minute +
I start with 2 cups of ice – I dump ice into 4 cup measuring cup. I don’t count cubes (sorry). I add this to blender and blend for about 2 minutes – until I don’t hear ice still being chopped. I rest the mixture (I turn off the machine for about 1 minute and let the mixture freeze). I then add about 2 more cups – you will have to work on the consistency that you wish to have as an end result. I add a little at a time and blend for about 45 seconds. Then if needed add more (I usually end up with adding the full 2 cups for a total of 4 cups of ice). I again let the mixture rest in the blender so it continues to freeze.
Serve and enjoy!
Ingredients:
1.5 parts tequila (Cazadores Reposalo silver is recommended – but any silver will do)
.5 parts triple sec (try and use regular triple sec and not flavored)
.5 parts fresh lemon juice (I use bottled but you can squeeze if you want)
.5 parts fresh lime juice (I use regular bottled lime juice and not sweetened Rosa Lime)
.5 parts orange juice (I don’t squeeze this either)
1 part simple sugar (equal parts boiling water and sugar, mix to dissolved and then cool before using)
Frozen strawberries (I buy what ever I can find and use 8 oz. for a blender size mix)
Ice cubes
Directions:
1) Make simple sugar ahead of time. I keep a container of this in the refrigerator at all times. I make 3 cups at a time.
2) Make sure you have a blender that is for crushing ice. I burned up a regular blender that wasn’t strong enough to crush ice. My blender is made by Breville and is specifically made to crush ice, make snow, etc. expensive but well worth not burning up the machine.
I found that a full blender of margarita’s is the following.
8 oz frozen strawberries (either fresh frozen or frozen with sugar)
3/ 4 cup tequila
1 /4 cup triple sec
1 /4 cup lemon juice
1/ 4 cup lime juice
1 /4 cup orange juice
1 /2 cup simple sugar
Measure and place into blender the above ingredients. Blend until frozen strawberries are thoroughly mixed (on my machine this is about 1 minute +
I start with 2 cups of ice – I dump ice into 4 cup measuring cup. I don’t count cubes (sorry). I add this to blender and blend for about 2 minutes – until I don’t hear ice still being chopped. I rest the mixture (I turn off the machine for about 1 minute and let the mixture freeze). I then add about 2 more cups – you will have to work on the consistency that you wish to have as an end result. I add a little at a time and blend for about 45 seconds. Then if needed add more (I usually end up with adding the full 2 cups for a total of 4 cups of ice). I again let the mixture rest in the blender so it continues to freeze.
Serve and enjoy!
Avocado Dip
Avocado Dip Recipe - found on taste of home website
"I created this dip because I couldn’t find a guacamole that I really liked. My husband doesn’t usually like these kinds of dips, but he really likes this one!" —Kay Dunham of Amity, Missouri
BJR additional directions:
I get avocados when they are cheap – peal and freeze 2 avocados in a ziplock bag in wedges in small amount of lemon juice. When you thaw them they will be mushy – just use a spoon to make a paste.
I use sour cream and real cream cheese – not healthy but very good. I also use about ½ cup picante sauce (medium hot if you can find it).
I’ve found that this makes a lot – but you can freeze it in smaller containers so that it lasts. This dip is also great as a topping for enchiladas, taco salad, or tacos. Best served this Tostitos. People will love this.
- 12 Servings
- Prep/Total Time: 15 min.
- 2 medium ripe avocados, peeled and pitted
- 1 package (8 ounces) fat-free cream cheese
1/3 cup plain yogurt can substitute sour cream - 1/3 cup picante sauce
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- Tortilla chips
- In a small bowl, mash avocados and cream cheese until smooth. Stir in the yogurt, picante sauce, lime juice, salt and garlic powder. Serve with chips. Refrigerate leftovers. Yield: 2-1/2 cups.
BJR additional directions:
I get avocados when they are cheap – peal and freeze 2 avocados in a ziplock bag in wedges in small amount of lemon juice. When you thaw them they will be mushy – just use a spoon to make a paste.
I use sour cream and real cream cheese – not healthy but very good. I also use about ½ cup picante sauce (medium hot if you can find it).
I’ve found that this makes a lot – but you can freeze it in smaller containers so that it lasts. This dip is also great as a topping for enchiladas, taco salad, or tacos. Best served this Tostitos. People will love this.
Cinnamon Coffee Cake
2 1/2 cups flour 1 cup brown sugar
3/4 cups salad oil 1/2 tsp salt
1 tsp nutmeg (plus a pinch) 3/4 cup white sugar
Mix together and reserve 1 cup of mixture for topping.
Add to the remaining mixture:
1 egg 1 tsp baking powder 1/2 tsp cinnamon ( or a little more)
1/2 cup pecans 1 cup buttermilk (or 1 cup milk and 1 tsp vinegar)
1/2 tsp baking soda
Mix well (with electric mixer if possible)
Pour into greased 9 X 11 cake pan or 2 8 X 8 cake pans.
Topping:
Add the following to the reserved mixture:
1 tsp. cinnamon 1/2 cup chopped pecans
Mix well and sprinkle topping over the mixture evenly.
Bake at 350º for 20 – 25 minutes.
Tips:
Ø I use 2% milk as that is what I have on hand. I let it curdle for about 5 minutes
(prepare first then measure out other ingredients.
Ø If you like the taste of cinnamon, add a little more to the bottom mixture.
Ø You could use walnuts instead of pecans.
This is a good breakfast treat that freezes very well – I put into small packages and freeze in ziplock bags.
3/4 cups salad oil 1/2 tsp salt
1 tsp nutmeg (plus a pinch) 3/4 cup white sugar
Mix together and reserve 1 cup of mixture for topping.
Add to the remaining mixture:
1 egg 1 tsp baking powder 1/2 tsp cinnamon ( or a little more)
1/2 cup pecans 1 cup buttermilk (or 1 cup milk and 1 tsp vinegar)
1/2 tsp baking soda
Mix well (with electric mixer if possible)
Pour into greased 9 X 11 cake pan or 2 8 X 8 cake pans.
Topping:
Add the following to the reserved mixture:
1 tsp. cinnamon 1/2 cup chopped pecans
Mix well and sprinkle topping over the mixture evenly.
Bake at 350º for 20 – 25 minutes.
Tips:
Ø I use 2% milk as that is what I have on hand. I let it curdle for about 5 minutes
(prepare first then measure out other ingredients.
Ø If you like the taste of cinnamon, add a little more to the bottom mixture.
Ø You could use walnuts instead of pecans.
This is a good breakfast treat that freezes very well – I put into small packages and freeze in ziplock bags.
Chicken & Dressing Casserole
3 or 4 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups chicken broth (equal to soup)
1 pkg. Pepperidge Farm Stuffing (12 oz)
1 stick margarine or butter
Directions:
Boil / debone chicken
Melt margarine / butter and mix with stuffing.
Mix 1/2 chicken broth with mushroom soup
Mix 1/2 chicken broth with chicken soup
Layer in 8 X 11 baking dish:
Stuffing, chicken, mushroom soup mixture
Stuffing, chicken, chicken soup mixture
Stuffing on top
Bake 45 minutes at 350º - serve hot. This dish will freeze well.
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups chicken broth (equal to soup)
1 pkg. Pepperidge Farm Stuffing (12 oz)
1 stick margarine or butter
Directions:
Boil / debone chicken
Melt margarine / butter and mix with stuffing.
Mix 1/2 chicken broth with mushroom soup
Mix 1/2 chicken broth with chicken soup
Layer in 8 X 11 baking dish:
Stuffing, chicken, mushroom soup mixture
Stuffing, chicken, chicken soup mixture
Stuffing on top
Bake 45 minutes at 350º - serve hot. This dish will freeze well.
