Barbecue Macaroni Salad

 

bbq mac 2 displayy .....

 

 

Well the 4-th of July is almost here and everyone loves  a fab macaroni salad for bbq. But, instead of a traditional macaroni salad,why not  try something a little different , BBQ macaroni salad.  Yes, add a FAB twist to this classic dish, with a nice, sweet smoky flavor with  Stubbs bbq sauce. Or,  you can use your fave BBQ sauce. 
 

 

 

 

bbq mac 1

Add all ingredients in a large mixing bowl, and stir.

 

 

 

 

Add chopped bacon for garnish . YUM ! Dig in.

 

 

 

 


 

Barbecue Macaroni Salad Recipe

Ingredients

1 lb elbow macaroni

1 tablespoon salt

1 red bell pepper, diced

2 celery stalks, diced

4 green onions, sliced thin

2 tablespoons apple cider vinegar

1 teaspoon chili powder

1/8 teaspoon garlic powder

1 cup mayonnaise

1/2 cup of sweet relish 

2 tablespoons of sugar

1/2 cup Stubbs Bar-B-Q Sauce

ground black pepper

For garnish add a cup of chopped bacon

 

Directions 

1.Bring add salt to 4 quarts of water and bring to a boil.

2.Add noodles and cook 5-7 minutes (al dente). Drain and rinse with cold water until cool.

3.Stir in the bell pepper, celery and onions.

4.Combine the vinegar,relish,sugar, chili powder, garlic powder, mayonnaise, Bar-B-Q sauce and black pepper to make the dressing.

5.Toss the pasta with the dressing. { Add some chopped bacon }

6.Serve and enjoy! (Or, refrigerate for up to two days.)

 

 

 

 

 


 

 

 

 

 

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The Best Damn Turkey & Cheese Sliders Ever !

If you want a delish  & easy to make  sliders recipe, look no more.  This such a great recipe to serve while watching  the first round of the playoffs  of the NBA. I used  Colby, Provolone, Monterey jack cheese’s with a touch of Russian dressing on a toasted dinner roll.

 

 

The best Damn Turkey & Cheese Sliders Ever !

 

     

Place turkey over the bottom half of the rolls

Place turkey over the bottom half of the rolls

Add some of cheese , and   set aside. Then drizzle the dressing onto it

Add some of cheese , and set aside. Then drizzle the dressing onto it

Love the cheese !

Love the cheese !

 

The best Damn Turkey & Cheese Sliders Ever !

TOTAL TIME:20 MINS.

PREP TIME:5 Mins

BAKE TIME:10-15 MINS.

Makes 12 servings

Ingredients 

 

12 mini soft dinner rolls
1 pound of Turkey  shaved
1 1/2 cup  Colby, Provolone, Monterey jack cheeses
1/2 cup of finely chopped onion
1 tablespoon of olive oil
3 tablespoons of russian dressing

Directions 

 

 1.Preheat oven to 350. Cut the entire pack of rolls in half and place the roll bottoms in a 9 x 13 inch pan.  Place equal amounts turkey each roll bottom and top  with  some of the cheese. {save a small amount and set aside}

 2.Drizzle 3 tablespoons of russian dressing on top, then add the roll tops. With pastry brush dip into olive oil, and brush lightly over the top of the buns.

 3.Sprinkle the remaining cheese on top and bake covered with aluminum foil, at 350. Bake for 10-15 mins until heated through. once finished, separate for serving.

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Homemade Creamy Italian dressing

 

You must try this easy 10 minute homemade creamy italian dressing. Quick,  easy and deliciously fab ! Pour over Veggies, fresh  greens, meats anything you like. I pour this over some broccoli and my kiddies clean their plate !

 

 

 

Homemade Creamy Italian dressing 

 

 

 

Makes 1 1/2 cups

 

PREP 10 MIN

 

READY in 10 MIN

 

 Ingredients 

 

3/4 teaspoon Italian seasoning

 

 

1/4 teaspoon garlic powder

 

 

 

1/4 teaspoon salt

1/8 teaspoon ground black pepper

2 tablespoons red wine vinegar

1 cup mayonnaise

1/2 small onion

2 tablespoons red wine vinegar

1 cup mayonnaise

 

 

Directions 

 

In a blender or food processor, combine mayonnaise, onion, vinegar, and sugar. Season with Italian seasoning, garlic powder, salt, and pepper. Blend until smooth.

 

 

 

 

 

 

 

 

 

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My Top 6 Doughnuts & Doughnut hole recipes

 

 

 

 Are you feeling that mid-week slump? Well,

I have six  of my top Doughnuts & Doughnut hole

recipe to get you over hump-day drag. Easy,and

fun to make. 

 

 

 

Designfloat iconMy top six doughnuts and doughnut hole Designfloat icon

 

 

Oreo “Cookies & Cream” Doughnuts

 

 

 

 

Oreo “Cookies & Cream” Doughnuts

 

 

 
  • 1 cup  Unbleached Pastry flour or Unbleached All-Purpose Flour
  • 1/2 cup sugar
  • 1/8 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2-3 tablespoons buttermilk  
  • 2 large eggs
  • 3 tablespoons vegetable oil
  • 2 tablespoons water
 
Oreo frosting
 
1 container of vanilla frosting
12 crushed Oreo cookies

 

 

1) Whisk together all of the dry ingredients in a medium-sized mixing bowl.
2) In a separate bowl, beat the eggs, oil and water  until foamy.
3) Pour the liquid ingredients all at once into the dry ingredients and stir just until combined.
4) Butter or grease the doughnut pan; non-stick pan spray works . Fill each doughnut form half full. You can also pipe it into pan.
5) Bake the doughnuts in a preheated 375°F oven for 10 to 12 minutes. When done, they’ll spring back when touched lightly, and will be quite brown on the top.
6) Remove the doughnuts from the oven, remove them from the pan, and allow them to cool on rack.
7.Spoon frosting in microwaveable  bowl and heat for 8-10 seconds and take out and set aside.
8. Crush oreos so that until you see chunks. You don’t want fine crumbs, you want chunks.
 9.Spoon frosting on top of each doughnut, then lightly pack Oreo chunks over each doughnut. Serve when ready.

 

 

 

 

Baked Chocolate donut holes with sprinkles

 

 

baked doughnuts holes

baked doughnuts holes

 

 

 

Baked chocolate donut holes

Ingredients
1/2 cup of dark cocoa powder shifted
3/4 cup of sugar
2 cups of flour
1 tsp of baking powder
1 tsp of baking soda
3/4 cup of milk
1 egg
1 tsp of vanilla
2 tbsp of butter {melted and cooled}
Sprinkles
 
 
 
 
 
Glaze
2 cups of powdered sugar
6 tablespoons of milk
1 teaspoon of pure vanilla extract
 
 
 
 
 
 
 
 
Directions 
 
 
1 preheat oven at 325. Spray cookie sheet with cooking spray.
 
2.In a large bowl, mix together flour, sugar, cocoa powder,baking powder, baking soda, and salt. In another bowl, whisk together milk ,egg, vanilla and melted butter.
 
3.Gently mix together both ingredients in one bowl, Don’t overmix. You want to form a slightly stiff dough .
 
4.With hands roll into small balls and place on cookie sheet.
 
5. Bake for 11-15 mins. Cool before removing from pan to cooling rack.
 
6. Whisk together powdered sugar, milk and vanilla in a small bowl.
Dunk donut holes in glaze one at a time. Then place in large baggie with sprinkles and  shake. Take out and place on a wax paper or parchment paper. Enjoy.

 

 

 Mini Strawberries & Cream Donuts 

 

 

 

Mini strawberries and cream donuts

Mini strawberries and cream donuts

 

 

 

Mini strawberries and cream donuts

Ingredients
 
1 box of strawberry cake mix
1 cup of pink frosting
1 cup of pink sprinkles
 
 
 
 
 
 
 
 
Directions 
 
1 Preheat oven 325. Follow box directions for cake mix and set aside in bowl.
2.Lightly spray donut pan with oil spray.
3. Place mixture in donut pan don’t overflow.
4. Bake for 8-10 mins. Take out and cool.
5.In microwave cup, spoon frosting in cup and place on high for 10 seconds.
6.Dip top half of donuts in frosting and place on flat surface, then sprinkle sprinkle on top of each donut.
 
 
 
 
 

Cake mix glazed lemon donuts 

 

Cake mix lemon glazed donuts

Cake mix lemon glazed donuts

 

 

 

Cake mix glazed lemon donuts

Pan: Donut pan
Preheat oven: 350
Bake: 8-12 min

Ingredients
1 box of lemon cake mix
1 egg
3/4 cup of milk

Glaze1 1/2 cups of powdered sugar
lemon juice { about 1 lemon}
1.preheat oven at 375. Lightly spray donut pan.
2. In large bowl, mix lemon cake mix, 3/4 cup milk and egg. Stir until smooth.
3.Pour batter in donut pan and bake for 8-12 mins. Take out and cool.
4. Making glaze. whisk together sugar and lemon juice until nice smooth and shiny.
5.Dip donuts one at a time into glaze and place on cooling rack or parchment paper until ready to serve .

 

 

 

  Baked” Death By Chocolate ” Doughnuts

 

 

death by chocolate doughnuts

death by chocolate doughnuts

 

 

Baked Death by chocolate doughnuts

Prep. time 15 mins
Bake time 10-12 mins
Doughnut pan

Ingredients 
1 package of  Triple chocolate cake mix
1/2 cup of dark unsweetened cocoa powder
1 cup of chopped chocolate or mini chocolate chips or sprinkles
1 teaspoon of vanilla extract
2 tablespoons of buttermilk



Glaze

1/2 cup of semi sweet chocolate chips
1 tablespoons of  vanilla extract
2 tablespoons of butter
1 tablespoons of corn syrup


Directions 

1 Preheat oven at 325. And lightly greased doughnut pan.

2. Follow package directions, and add two tablespoons of
buttermilk and extract. Mix well until nice and smooth.

3.You can pipe mixture into doughnut pan or lightly spoon in pan.

4. Bake for 10-12 mins. DO NOT OVER BAKE . Take out, cool and place on wire rack.

5. Combine chocolate chips, butter , corn syrup and vanilla extract in a double boiler. Melt until chips are completely smooth and ingredients are all combined and well blended .

6. Take each of the doughnuts and swirl top half,  around in glaze.

7. Once all the doughnut are glaze, sprinkle chopped chocolate over top .

 

Baked Pumpkin Doughnut Holes

 

 

 

 

 

Baked Pumpkin Doughnut Holes

Ingredients:

Nonstick cooking spray
2 cups all-purpose flour or 1 3/4 cups white whole-wheat
flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 large eggs
1/4 cup canola oil
1 cup packed light brown sugar
 
1 cup LIBBY’S® 100% Pure Pumpkin
1 cup  sugar
1 tablespoon ground cinnamon
2 to 4 tablespoons butter, melted
 

Directions:

 
1.Preheat  oven to 425° F. Lightly spray mini muffin tins with
 nonstick cooking spray.
2.Whisk flour, baking powder, 1 ½ teaspoons cinnamon and
salt in large mixer bowl until combined.
3.Whisk eggs, oil, brown sugar and pumpkin in medium
 mixing bowl until well combined. Pour pumpkin mixture into
 flour mixture; stir until just combined. Fill each mini muffin
 cup with about 1 rounded tablespoon batter, or until about
 half full.
4.Bake for 9 to 10 minutes or until wooden pick inserted in
 center comes out clean (tops should be golden brown).Cool
 in pan on wire rack until cool.
5.Combine sugar”s and 1 tablespoon cinnamon in a shallow
 bowl.

6.Brush or dip tops (or all sides) of doughnut holes in melted

 butter to lightly coat; roll in cinnamon-sugar mixture. There
 will be about ½ cup left which can be discarded.- For less
 fat and calories, skip the butter and just roll in cinnamon-
 sugar.
 
 
Adapted from Nestle
 
 
 
 
 
 
 
 
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Cookie Friday: Pretty Pink Strawberry chocolate chip cookies

Happy Valentine’s Day !

A melt-in-your-mouth

”PRETTY IN PINK STRAWBERRY COOKIES”. So

easy to make, ready in 35 Mins. All you need is,

strawberry cake mix, chocolate chips, baking

soda, eggs, and some vanilla extract. Enjoy 

Cookie Friday: Pretty Pink Strawberry cookies

 

 

  

Total Time: 35 Mins

Bake Time: 10-12 Mins

Serving: 20

 

Ingredients 

1 box (18.25 oz) strawberry cake mix

1/2 teaspoon vanilla extract

 1 teaspoon baking powder

2 large eggs

1/3 cup vegetable/canola oil

1/2 teaspoon vanilla extract

1 – 1/4 cup semi-sweet chocolate chips or white chocolate chips

 Directions 

1.Preheat oven at 350. Line large cookie sheet with parchment paper and set aside .

2.In a small bowl, Whisk together eggs, oil, and vanilla, and set aside. In a large bowl, place cake mix, baking soda and mix. Then add the eggs, oil, and vanilla to the cake mixture and mix together, until you  a dough form. Lightly add in chips.

3 .Form into round small balls on cookie sheet 2-inches apart. 

4.Bake for 10 mins.DON’T LET THEM BROWN. { YOU DON’T WANT A BROWNISH PINK COOKIE} take out and cool for 3 mins. Then transfer to cooling rack. They will be very soft at first and a little puffy. Don’t worry it will sink down after it sits for a few mins.


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Spicy southern collard greens

Hot & spicy is how I like my collard greens. A classic “North Carolina” recipe that my grandma made all the time. With Ham hocks to add extra flavor . Add some paprika and red pepper flakes, while the Greens are simmering in chicken stock. This recipe is full of southern, soulful flavor. Serve with some  delicious cornbread.

 Spicy southern collard greens 

PREP: 10 MINS

MINS COOK: 3 HRS

TOTAL TIME: 3 HR 10 MINS

 

 

Ingredients 

4 pounds collard greens, rinsed and trimmed

1 1/2 pounds ham hocks

5 cups chicken stock

1/2 Teaspoon  crushed red pepper flakes

1/4 cup vegetable oil
3 Tablespoons of sugar
1 cup diced onions
1 Tablespoon of paprika
salt and pepper to taste

 

 
 

 Directions

1.You must wash and soak really good. Last last thing you want is dirty greens.

2.Place chicken stock and the ham hock in a large pot with a tight-fitting lid. Bring to a boil. Lower the heat to very low and simmer covered for 30 minutes.

3.Add the collards, paprika,salt, pepper, sugar, red pepper flakes, and onions to the pot. Simmer covered for about 2 hours, stirring occasionally.

 4.Add the vegetable oil and simmer covered for 30 minutes.

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Salmon Macaroni Salad Recipe

Salmon macaroni salad new copy

Do you want to amaze your family & friends this thanksgiving ? They will go nuts for this salmon  macaroni salad !  The secret to this macaroni salad is the salmon and  the  bbq sauce . I’ve made this salad many, many times. People love, love, love it .  And they always want to know what’s in ? What’s that flavor ? It’s the bbq sauce . I t give this macaroni salad a tangy sweet flavor, that’s soooo goood. You can used you’re favorite bbq sauce . I used Sweet baby Ray’s honey bbq sauce. So yummy ! And the skinless and boneless salmon , by Chicken of the sea is a must . No mess, just cut open, drain a little bit of the juice,and  place in bowl. So easy.

 

 

Add some chopped carrots and sprinkle paprika over the top for a a little dazzle.

Add some chopped carrots and sprinkle paprika over the top for a a little dazzle.

 

 

 

Ingredients 

 

2 cups of cooked macaroni

3-4 packages  chicken of the sea pink salmon pouch skinless & boneless

1/2 cup low-fat mayonnaise

1- 1/2 stalks celery, minced

1/4 cup chopped green onions (scallions)

5  tablespoons of relish

1 tablespoon of lemon juice

1-2 tablespoons of Sweet baby rays honey bbq sauce   { gives it a tangy flavor} {www.sweetbabyrays.com}

1/4 cup of chopped carrots {raw}

1 tablespoon chopped fresh dill

1 teaspoon of olive oil

salt & pepper

a dash of garlic salt

 

Directions
1. Bring a pot of water  to a boil. Add 2 teaspoons salt. Add the dry macaroni pasta and cook, uncovered, in a rolling boil for about 10-12  minutes, or until the macaroni is cooked

2.Remove from heat, drain, rinse briefly in cold water and drain again.

3. In a large bowl with cooked macaroni, mix combine all ingredients together and mix well. Chill until ready to serve.