Thursday, August 28, 2014

Pineapple Cole Slaw

· ¾ cup mayonnaise
· 2 tablespoons cider vinegar
· 2 tablespoons sugar
· 4 cups shredded cabbage
· ¾ cup pineapple tidbits, drained

1. In a small bowl, combine the mayonnaise, vinegar and sugar.
2. In a large bowl, place the cabbage and pineapple; add dressing and toss.
3. Chill before serving.

Wednesday, August 27, 2014

BBQ Rotel Baked Beans

· 1 can baked beans, drained
· 1 can black beans, rinsed and drained
· 1 can pinto beans, rinsed and drained
· 1 cup brown sugar
· 1 cup barbeque sauce
· ½ cup bacon bits
· 1 can Rotel tomatoes, drained
· 1 heaping tablespoon minced garlic

1. Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with cooking spray.
2. Put all ingredients in large bowl and stir to combine. Pour into prepared baking dish.
3. Bake for 30-40 minutes until it starts to brown and bubble.

Tuesday, August 26, 2014

Bacon Potato Salad

· 6 to 8 medium potatoes, about 3 pounds, peeled and cut into 1-inch cubes
· 2 eggs
· ½ pound bacon, cooked and crumbled
· ½ cup dill salad cubes, drained
· ½ cup mayonnaise
· ½ cup sour cream
· ¼ cup prepared mustard
· 3 green onions, chopped
· ¼ cup fresh dill
· Salt and pepper, to taste


1. Cook potatoes and eggs in boiling water to cover in a Dutch oven over medium heat for 15-20 minutes or until tender. Drain and let cool slightly. Remove eggs, peel and chop.
2. Place potatoes and eggs in a large bowl. Add bacon, salad cubes, mayonnaise, sour cream, mustard, onions and dill. Toss gently to coat. Cover and chill at least an hour.

To make ahead: peel and cut potatoes the night before; put in a large bowl; cover with water and put in refrigerator.

Monday, August 25, 2014

Orange Marmalade Chicken Sandwiches

· 1 to 1.5 pounds skinless, boneless chicken breasts
· 1 cup orange marmalade
· 1 ½ cups barbeque sauce
· 4 hamburger buns or rolls
· Chopped green onions or chow-chow to garnish

1. Place chicken breasts in a slow cooker. Stir together the orange marmalade and barbeque sauce and spread over the chicken.
2. Cover and cook on low for 7 to 8 hours or high for 3 to 4 hours.
3. Right before serving, shred the chicken using forks in the slow cooker. Scoop onto buns and sprinkle with onions and chow-chow.

Friday, August 22, 2014

Chocolate Peanut Butter Pie

Ingredients for Filling:
· 1 ½ cups heavy cream
· 1 (8-ounce) package cream cheese, softened
· ¾ cup sugar
· 1 cup creamy peanut butter
· 1 tablespoon vanilla

Ingredients for Ganache Topping:
· ½ cup heavy cream
· 1 cup semi-sweet chocolate chips
1 Deep-dish graham cracker crust

1. Whip the 1 ½ cups heavy cream until it holds peaks. Set aside in the refrigerator while preparing the rest of the filling.
2. In a large bowl, beat cream cheese until smooth. Add sugar and mix until blended. Add peanut butter and vanilla, mixing well. Fold whipped cream into the peanut butter mixture, blending well. Pour filling into graham cracker crust and put in the freezer.
3. To prepare the topping, in a small saucepan, slowly bring the remaining ½ cup heavy cream to a boil, being careful not to scald it. Turn off the heat and add the chocolate chips, pushing the chips into the cream until almost covered. Put the lid on the saucepan and let it set on the stove. After about 10 minutes, stir until the chocolate chips are melted and fully blended into the cream. Cool to room temperature then pour ganache over the pie. Put pie back into the freezer for 30 minutes before serving.
4. If serving more than a ½ hour after preparing, store the pie in the freezer for a firm pie or in the refrigerator for a softer, gooier pie.