Midnight_in_Gethsemane

Ingredients:
1 cup buttermilk
1 tablespoon fresh rosemary, chopped
4 boneless, skinless chicken breasts

Directions:
In large bowl, combine buttermilk, rosemary, 1 teaspoon kosher salt,
and 1/4 teaspoon ground black pepper. Add chicken to marinade for 30
minutes at room temperature.

Heat grill to medium and lightly brush grates with vegetable oil. Lift
chicken from marinade and grill for approximately 8 minutes per side
(or until meat thermometer registers 165F degrees inserted).

Remove from grill and let rest for 5 minutes covered with foil, before
serving.

Description:
A molasses, vinegar, and mustard sauce adds a nice flavor to baked chicken.

Ingredients:
1 (3 pound) whole chicken, cut into pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
2 tablespoons molasses
2 tablespoons cider vinegar
2 tablespoons Dijon mustard

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large baking dish.
Season the chicken with salt, pepper, and cinnamon. Arrange in the prepared baking dish.
In a bowl, mix the molasses, vinegar, and mustard.
Bake chicken 20 minutes in the preheated oven. Coat chicken with the molasses mixture. Continue baking 20 minutes, or until chicken juices run clear.

Description:
Based on a recipe of the Shakers, a Quaker splinter group that flourished in the Eastern U.S. in the mid-19th century, this marinade derives its flavor from a hefty jolt of cider vinegar and lots of chopped shallots. Apple-wood chips are our first choice for smoking, but maple and hickory impart great flavor as well.

Ingredients:
1/2 cup cider vinegar
1/4 cup extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 cup chopped shallot
2 cloves garlic, chopped
2 pounds boneless, skinless chicken thighs, trimmed of fat
1 cup wood chips, such as apple or hickory, in a foil pouch

Directions:
Whisk vinegar, oil and salt in a medium bowl. Stir in shallots and garlic. Add chicken and toss to coat. Cover and marinate in the refrigerator for 20 minutes to 3 hours.
Prepare wood-chip packet.
Place the packet under the grill racks. Preheat grill and packet until smoky.
Transfer the chicken to the grill, allowing excess marinade to drip back into the bowl (discard marinade). Grill the chicken, turning once, until cooked through, 6 to 8 minutes per side. Serve hot or chilled.

Ingredients:
One prepared pie crust
4 bananas, ripe
One 8 oz. can sweetened condensed milk
1 cup whipping cream
1/8 cup powdered sugar
1 teaspoon vanilla


Directions:
step 1Fill the pan of your double boiler with water, place over high heat, and bring to a boil.
step 2In the bowl of your double boiler pour in the sweetened condensed milk. Reduce the heat to simmer, then cook for 1.5 hours, stirring from time to time. (Remember to add more water to the bottom pan, when necessary, to keep the pan from burning.)
step 3Bake pie crust according to manufacturer's instructions. Set aside.
step 4When the caramel is thick and darker, remove from heat and let cool slightly.
step 5Slice the bananas into pie crust. Spread the caramel evenly over the bananas. Chill until cold (at least 4 hours).
step 6Whip the cream with the sugar and vanilla until stiff peaks form.
step 7Spread the whipped cream over the bananas and serve.

Description:
Play with the shapes (triangles, diamonds or long, fat steak fries.), but make them all the same size since you want them to cook evenly. The spices add the Louisiana kick.


Ingredients:
2 Idaho potatoes, large
2 sweet potatoes, large
2 Tablespoon paprika
1 1/2 teaspoons black pepper
1 1/2 teaspoons white pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1/2 teaspoon cayenne pepper
1 1/2 teaspoons salt
1 1/2 teaspoons thyme
1 1/2 teaspoons oregano
1/2 cup vegetable oil


Directions:
step 1Preheat oven to 400 degrees.
step 2Mix all spices together.
step 3Peel the potatoes.
step 4Cut the potatoes in half, then cut on the diagonal into equal size pieces.
step 5Place the potatoes in a large bowl with the vegetable oil and toss to evenly coat.
step 6Sprinkle with the Cajun spices and toss to evenly coat.
step 7Place the potatoes on a cookie sheet and bake in 400-degree oven until tender-approximately 40 minutes depending on the size of the potato pieces.

Ingredients:
1 (8 oz) pkg. Cream cheese softened
3/4 C. Packed brown sugar
1 T. Vanilla extract
1/2 C. Chopped peanuts
6 apples cut into wedges


Directions:
In a small bowl beat cream cheese, brown sugar and vanilla until smooth. Spread mixture on a small serving plate, top with nuts. Serve with apple wedges.

Ingredients:
1 (18.25 ounce) package
White cake mix1 1/2 cups frozen sweetened
Strawberries, pureed12 ounces cream cheese8 (1 ounce) squares white
Chocolate1 cup heavy whipping cream1 (8 ounce) container
Frozen whipped topping, thawed1/2 pint sliced fresh
Strawberries



Directions:
Preheat
Oven to 350 degrees. Grease two 9 inch round cake pans. Make cake per
Directions except substitute the 1 1/2 cups of strawberries for the water and
Add 1 extra egg, (if cake mix calls for 2 eggs add 3), and 8 ounces of the
Cream cheese at room temperature. Beat well and pour into the prepared pans.
Bake at 350 degrees for about 20 to 25 minutes or until golden brown. A
Toothpick inserted in the center will not come out clean when this cake is done
Since it is so moist. Let cake cool fully before frosting.

To Make Frosting: Heat the heavy cream until just
Beginning to boil. Pour it over the white chocolate (chopped) and the remaining
4 ounces cream cheese. Mix well and let cool. Once cool fold into the whipped
Topping. Use to frost cooled cake and garnish with sliced fresh strawberries.

Ingredients:
2 3/4 cups flour
1/4 cup sugar
3 tsp. Baking powder
3/4 tsp. Salt
1 egg
1/3 cup milk
1/3 cup butter
1 cup crushed pineapple
1 cup chopped walnuts
1 cup walnuts


Directions:
Stir together dry ingredients. In separate bowl, mix other ingredients. Stir into dry mix. Put in coffee can and bake 2-3 hours on low in crock pot. Enjoy!

Description:
This patriotic red, white and blue cake is perfect for Memorial Day, 4th of July, or any time of the year.

Ingredients:
1 cup water
1 cup instant mashed potato buds
2 2/3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 2/3 cups sugar
1 cup (2 sticks) butter or margarine, softened
4 large eggs
3/4 cup milk
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
1 container (8 oz.) frozen whipped topping, thawed
2 cups sliced strawberries
1/2 cup blueberries



Directions:
PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan; line with wax paper.

HEAT water to boiling in a small saucepan; remove from heat. Stir in potato buds until moistened. Cool to room temperature. Combine flour, baking powder, salt, cinnamon and nutmeg in a medium bowl.

BEAT sugar and butter until crumbly. Add eggs one at a time, beating well after each addition; beat in potatoes. Gradually beat in flour mixture alternately with milk. Stir in morsels. Spoon into prepared baking pan.

BAKE for 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 15 minutes. Invert onto wire rack to cool completely. Transfer to serving platter.

FROST sides and top of cake with whipped topping. Arrange strawberry slices and blueberries on top of cake to represent the American Flag.

Ingredients:
1 10-oz. bag shredded green cabbage
1 cup peeled, chopped granny smith apple
1/3 cup light sour cream
2 Tbsp light mayonnaise
2 tsp apple cider vinegar
2 tsp sugar
1/4 tsp salt
dash of ground black pepper


Directions:
1. In a large bowl, combine the shredded cabbage and apple. In a seperate small dish, mix together the sour cream, mayonnaise, cider vinegar, sugar, salt, and pepper until the mixture is smooth.

2. Pour the sour cream mixture over the cabbage, and gently toss together until the cabbage is evenly coated.

3. Cover, and refrigerate for at least 15 minutes before serving.

Ingredients:
1 box French vanilla or white cake mix
1 can cherry pie filling
Frozen whipped topping, thawed


Directions:
Mix the cake as directed on the box, pour into a 9x13 pan that has been
buttered or sprayed well. Open the cherry pie filling and dot on
tablespoons full of the glaze/liquid part of the filling in 6 or so
spots on top of the batter. Using a butter knife run it through the
batter and the filling to swirl it together. Bake according to the box
directions. When cake is done and cooled add the cherry pie filling over
the top of the cake evenly. Cut and spoon out pieces of the cake onto
plates and top with a spoonful of whipped topping.

Ingredients:
2 Medium Cucumbers, sliced thin
4 Tablespoons Shallots, chopped
1 1/2 Teaspoons Hot pepper flakes
3 Tablespoons Sugar to taste
2 1/2 Teaspoons Salt
2 Tablespoons Rice Vinegar
4 Tablespoons Hot water


Directions:
In a serving bowl, toss together the cucumber slices, shallot and red
pepper. In a small bowl, mix the sugar, salt, vinegar and hot water
until sugar dissolves. Pour over cucumbers. Serve immediately.

Ingredients:
1 3/4 cup sugar
1/2 cup water
1/2 cup light corn syrup
Dash of salt
1/4 to 1/2 teaspoon concentrated oil or flavors



Directions:
In a small saucepan, combine sugar, water, corn syrup and salt. Stir
together until sugar dissolves. Cover and bring to rolling boil. Remove
lid, place thermometer in pan and cook to 250°. Add food coloring and
continue cooking to 300°. (Remove from heat at 295° as temperature will
continue rising to 300°.) Let cool a few minutes. Add flavoring oil and
cover 3 more minutes. Pour into greased molds or cookie sheets.

Ingredients:
3 cups fresh corn kernels
2 1/2 cups buttermilk
1 cup all-purpose flour
1 cup cornmeal
1 teaspoon salt
1 1/2 teaspoon black pepper
Vegetable or canola oil

Directions:
Stir together corn and buttermilk.
Let stand 30 minutes, then drain.
Combine flour and next three ingredients in a large zip-top plastic bag.
Add corn to bag a bit at a time and shake to coat.
Pour oil to a depth of 1/2 inch in a large skillet.
Heat to 375 degrees.
Fry corn in small batches for 2 minutes or until golden.
Drain on paper towels and serbe immediately.

Description:
This cake was devised during the depression. it uses no egg, milk or butter and is super moist. I make it in a 14x10-inch pan, or I make cupcakes. Note: the apple cider vinegar adds a unique bit of flavor. Add a little cinnamon to change it up a bit.


Ingredients:
4 C. flour
3 C. granulated sugar
1 1/4 C. cocoa
3 tsp. baking soda
1 tsp salt
3 C. tepid water
1 C. vegetable oil
2 Tbs. vanilla
3 Tbs. apple cider vinegar

Directions:
Sift all dry ingredients together. Add water, oil and vanilla. Mix until smooth. Add apple cider vinegar last and blend thouroughly. Pour into ungreased pan right away. Bake at 375 degrees for 1 hour or until toothpick or knife comes out clean. Cool before frosting if you want to frost. Serve with ice cream if desired.

Description:
You'll really like this recipe.


Ingredients:
1/3 C. water
1 C. sugar
1/2 tsp. cream of tartar
1 egg white

Directions:
Boil water, sugar and cream of tartar until it forms a soft ball in cold water. Pour in a fine stream on egg white beaten very stiff. Beat as you pour. Continue beating until stiff and smooth.

Description:
Orange, marshmallow, and vanilla make this one yummy dessert.


Ingredients:
3 C. sugar
1 1/2 sticks butter or margarine
2/3 C. cream
7 oz. marshmallow crème
1 12 oz. pkg. vanilla chips
3 tsp. orange flavoring
12 drops yellow food coloring
9 drops red food coloring

Directions:
Put sugar, cream and butter into a heavy cooking pot. Boil until it reaches the softball stage on a candy thermometer, about 5 minutes. Add marshmallow crème and chips. Mix well. Remove 1 C. of mixture and set aside. Add orange flavoring and colorings to mixture in pot. Stir and pour into greased 11xl3” or 9"dish. Stir in white mixture and pour on top, then swirl with knife. Chill to cool.

Description:
Tastes like the old fashioned ice cream,orange creamsicle. Light and fluffy, a great summer cooling effect! Also,can be made for diabetics!


Ingredients:
1 3-oz. pkg. orange jello
1 C. very hot water
1 8-oz. pkg. softened cream cheese
1/4 C. sugar
1/4 C. orange juice
2 Tbs. lemon juice
1 C. heavy whipping cream
1 8-oz. container Cool Whip

Directions:
Dissolve jello in hot water, cool and set aside. In bowl, beat cream cheese until smooth and beat in sugar, orange juice, and lemon juice. Beat in jello mixture. Refrigerate. In another bowl, beat whipping cream and beat in jello mixture to this. Pour into a graham cracker crust and refrigerate. When ready to serve, top with Cool Whip.

Description:
Make sure to cut the broccoli and cauliflower into very small florets. This is even better if it's made a few days in advance and allowed to marinate in the fridge.


Ingredients:
1-1/2 C. mayonnaise
1/2 C. sour cream
1/4 C. sugar
1 bunch broccoli, cut into small florets
1/2 head cauliflower, cut into small florets
1/4 C. finely chopped red onion
1 C. (4 oz.) shredded sharp Cheddar cheese
1 container (3 oz.) real bacon bits



Directions:
In a large bowl, combine the mayonnaise, sour cream, and sugar; mix well. Add the broccoli, cauliflower, onion, cheese, and bacon bits; mix well. Cover, and chill for at least 4 hours before serving.

Ingredients:
1 lb. fresh broccoli, cut into florets
1/2 small red onion, chopped
1 C. shredded Mozzarella cheese
8 slices bacon, cooked and crumbled
1/2 C. mayonnaise or salad dressing
1 Tbs. white wine vinegar

Directions:
Place broccoli, onion, cheese, and bacon in a salad bowl; set aside. In a small bowl, combine mayonnaise or salad dressing and vinegar; mix until mixture is smooth. Just before serving, pour dressing over salad and toss.