I'm gonna make Sangria
I found a good recipe for it!


Does anybody have any good recipes for drinks/BBQ/Or desserts?

This is a really easy dessert that went over huge at our bbq last weekend. Takes 10 min to prepare, and it's inexpensive too :)

Strawberry Pound Cake Trifle

2 8oz pckg cream cheese, softened
1 cup sugar
2 tubs whipped topping
2 small pound cakes
1 lb fresh strawberries, sliced
1 16 oz pckg strawberry glaze

Crumble one pound cake into bottom of trifle bowl (or large bowl). In a bowl, beat cream cheese & sugar until light & fluffy. Fold in 1 tub of whipped topping. Spread over pound cake. In another bowl, mix strawberries & glaze, & spread over cream cheese. Repeat the steps with the remaining pound cake, cream cheese & strawberries. Top with other tub of whipped topping & garnish with sliced, unglazed strawberries. Chill until time to serve.

did i here about food? im there!!!!!!!!

Rainbow Almond Cookie Bars.. They are yummy...



>> Looks like a lot of prep work but it is NOT, repeat NOT<<
Make night before or morning of...

7 oz. marzipan paste (or almond paste)
1 cup sugar
3 sticks unsalted butter, softened
4 large eggs, separated
1 teaspoon almond extract
2 cups sifted all-purpose flour (sift before measuring)
1/4 teaspoon salt
5 drops green food coloring, or to desired color
5 drops red food coloring, or to desired color
12-oz jar raspberry jam (preferably seedless)
6 oz semisweet chocolate chips

Preheat oven to 350 F and grease three (13" x 9") metal baking pans. Line bottom of each with wax paper — letting it extend at two opposite ends — and grease paper. Break marzipan paste into small pieces and grind with sugar in food processor until no lumps remain. Transfer to a large bowl and add butter. Beat with an electric mixer until light and fluffy, then add yolks and almond extract and beat well. Beat in flour and salt on low speed. Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks and stir one third into batter to lighten slightly (batter will still be stiff). Fold in remaining whites thoroughly.

*Cook's note: Do not make this dough ahead of time.

Divide dough into thirds (about 1 1/2 cups each). Stir green food coloring into one third and red food coloring into another, leaving one third plain. Spread each dough separately into a pan. (Layers will be thin.) Bake layers in batches in middle of oven until just set and beginning to turn golden along edges, 7 to 10 minutes total. Run knife along edges to loosen from pan, then while still hot, invert a large rack over pan and invert layer onto rack, pulling gently on wax paper overhangs to release if necessary. Peel off wax paper and cool completely. Line a large shallow baking pan with wax paper and slide green layer into it. Spread half of jam evenly over green layer and carefully top with plain layer. Spread remaining jam evenly over uncolored layer and carefully top with pink layer (trim edges if necessary). Cover with plastic wrap and weigh down with a large cutting board or baking pan. Chill at least three hours. Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water. Remove weight and plastic wrap and spread chocolate evenly over top, but not sides, of pink layer. Let stand at room temperature until set, about 1 hour, and cut into small diamonds

Stuffed Jalepeno Peppers

Cut the peppers in half (scoop the seeds unless you want it HOT)
Mix cream cheese and canned chicken.
Spoon mixture into the halves of the peppers.
Wrap in bacon, stick with toothpick to keep together
and cook on grill.

YUMMY!!!!

a great recipe is to eat and eat, i want cookie

I like the outside grilling/cooking!

thanks1 sounds yummy!!

I love jalepenos, im defintely trying these

Drunk Chicken: Wash a whole chicken, Season inside and out with Rub. Let the chicken sit in the frig 45 min to an hour. While the chicken is seasoning start your grill. After the coals are ready Stand chicken on an open can of beer. You should let it cook 2-1/2 to 3 hours.

I really enjoy a sweet and sour coleslaw... use vinegar, a tiny bit of oil, splenda, honey, lots of pepper, celery salt, raisins, cabbage, shredded carrots... oh and sweet gherkins.

Begin Quote from "The Legends of Texas Barbecue"

Kreuz Market and Smitty's in Lockhart, Texas both serve smoked pork loin cooked over a hot oak fire and seasoned with nothing but salt and pepper. It's one of the best things to barbecue at home because it's so simple.

By leaving the bone in, you get a juicier roast. If you're going to to use a weber or a smaller barbecue smoker, go ahead and get a boneless pork loin roast. It will cut the cooking time down to about 2 1/2 hours and save you some refueling.

1 center cut bone-in pork loin roast, about 4 pounds\
(have the butcher cut the bone at 1/2 inch intervals for easy slicing!)
Salt and ground black pepper to taste. (Metalwing's note .... lot's of pepper is better!!)

Set up your smoker for indirect heat with a water pan. Use wood chips, chunk, or logs, and keep up a good level of smoke. Maintain a temperature between 275 and 325F.

Salt and pepper the pork and place it on the smoker. Allow it to smoke 3 hours, rotating it to expose all sides to the heat. Continue cooking, checking and turning every half hour, until the roast reaches an internal temperature of 155F. Allow the roast to rest for 15 minutes.

Slice and serve with BBQ sauce. Goes well with German potato salad and cabbage.

End quote.

One more thing. Be careful what you buy. Many pork loins are small and are packed two together. The small ones taste good but cook quickly.

I heard about this..my friend made it once.
I will def try it sometime

Anything bbq'd!

Loaded Baked Potato Salad

4 pounds Idaho potatoes, peeled
1 pound bacon, crisply cooked, and chopped into 1/2-inch pieces (fat reserved, if desired)
4 ounces unsalted butter, softened
1/2 cup chopped green onions
2 cups grated or shredded cheddar cheese
1 1/2 cups sour cream (regular or low-fat)
1 tablespoon black pepper
1 teaspoon salt

1.Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled, then chop into one-inch pieces.
2.Transfer the potatoes to a large bowl along with the remaining ingredients and thoroughly combine. Add some of the reserved bacon fat if desired.
3.Chill at least 2 hours before serving. Adjust the seasoning prior to serving.

Makes 2 quarts.

Note: Any condiments or toppings typically added to a loaded baked potato may be used for this recipe.

Don't forget to pour about 1/3 of the beer out and add garlic cloves to it.

I'm personally making pizza on the grill....

I say corn, and more corn


next


meat any kind of meat, steak corned beef, ect ect ect...

next make some scalloped potatoes


serve with country style rolls and lots of butter

Best recipe I can suggest at the moment is

Going to your local restaurant.

You don't have to do the dishes later on

and you get service

Sounds like you are talking about two different cuts of meat. It is a little confusing because they both have "loin" in their names.

A pork loin is a fairly large diameter cut of meat that is two to three feet long. It can be cut into several smaller lengths. Cut it into one inch slices and you have a pork chop. A pig actually has two loins, they are located high on the back, on top, along both sides of the spine. They run from the neck to the ham.

The small ones that you are talking about that usually come two to a package are pork tenderloins. They are a different cut of meat as they come from under the pig's ribcage. They only weigh 3/4 lbs. to 1 1/4 lbs. As their name implies, a pork tenderloin is THE most tender cut of pork. With the tenderloin coming from up on the back near the top of the animal, it is where the expression, "eating high on the hog" comes from.