Rice Pilaf

Our house can't live without this (but only the original flavor version):

Sweetened Carrots

Sometimes you just need to have a little "sweet" with your meal.


Ingredients
Canned sliced carrots
1 tbsp butter
1 tbsp brown sugar
1/4 tsp cinnamon


Directions
Heat all ingredients until butter is melted. Be careful if you stir because the carrots will fall apart. I like to swirl the pan to "stir".

Grilled "Pocket" Potatoes

I made these on Father's Day & they were very tasty. We threw them on the grill with the steaks. They were ready in no time (and it sure beat turning on the oven or stove in this hot weather).

Ingredients
6-8 medium Potatoes, cubed (not too small or they will overcook)
Olive Oil
Salt
Pepper
Garlic Salt
1/4 c. - 1/2 c. butter

Directions
Place cubed potatoes in a large Ziploc bag. Drizzle with olive oil. Add salt, pepper & garlic salt. Seal bag & shake until potatoes are well coated with olive oil & seasonings. Take aluminum foil & make several layers going vertical & horizontal. Pour potatoes from Ziploc bag onto the center of your aluminum foil. Add slices of butter all over. Take the foil & fold all the edges to the top. It is very important to seal the foil really good. You can place the "pocket" directly on the grill. Be sure to turn & move the "pocket" around. When your meat is ready, your potatoes should also be done. To serve: flip the pocket over so that the smooth side of the foil is facing up. Take a knife & cute a large "X" on that side. Carefully peel back the foil edges & serve just like that! We also do the same process to make peppers & onions for grilled Italian sausages.

Grilled Chicken Legs Take 2

Tonight I made another version of grilled chicken legs.

Ingredients

Chicken Legs

Dale's Steak Seasoning Reduced Sodium Blend

Directions

Place chicken legs & Dale's in a large Ziploc bag. Put in refrigerator to marinate for a miniumum of 30 minutes (the longer, the better). Periodically massage the chicken & flip the bag over. Once you are ready, place on hot grill & cook until done.

The other version of grilled chicken legs can be found by clicking the link:

http://serendipitybistro.blogspot.com/2009/01/grilled-chicken-legs.html

Ham Flavor

Many years ago my friend Tammy brought us dinner with some of the best tasting green beans I ever had. They tasted like she had cooked them with a ham bone all day. When I asked how she got such good flavor she shared the secret of Goya's Ham Flavored Concentrate. There are about 12 or so packets of ham flavor in the box. You can add 1 packet to your green beans, Lima beans, bean soup, etc. If you want a fast, great tasting ham flavor then you need to try this. You will find it in the ethnic aisle with the Mexican foods. One side of the box is printed in English & the other side is printed in Spanish. You never know which side will be facing out so just look for the little pig!

Peanut Butter Truffle Brownies

I got this recipe in my Betty Crocker email today. I am soooo making these in the next couple of days.

Ingredients
Brownie Base
1 box (1 lb 6.5 oz) Betty Crocker Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box

Filling
1/2 c. butter, softened
1/2 c. creamy peanut butter
2 c. powdered sugar
2 tsp milk

Topping
1 c. semisweet chocolate chips
1/4 c. butter

Directions
1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
2. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
3. In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
4. In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.

Ballpark Cookies

This recipe is courtesy of Betty Crocker. I thought they sounded yummy & looked so cute.

Ingredients
2 1/2 c. Rice Chex® cereal
3/4 c. butter or margarine, softened
1 package (8 oz) cream cheese, softened
1 1/3 c. granulated sugar
2 tsp vanilla
1 egg
3 c. all-purpose flour
1 tsp baking powder
2 c. powdered sugar
3 to 4 tbsp milk
Decorating gel, in colors desired

Directions
1. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.) In large bowl, beat butter and cream cheese on medium speed until smooth. Beat in granulated sugar until fluffy. Beat in vanilla and egg. Stir in flour, crushed cereal and baking powder. Divide dough into thirds. Wrap each in plastic wrap. Refrigerate 2 hours.
2. Heat oven to 375°F. Roll out dough, 1/3 at a time, on well floured surface to 1/8-inch thickness. Cut into rounds using 3-inch cookie cutter. On ungreased cookie sheet, place 2 inches apart.
3. Bake 8 to 10 minutes or until bottoms are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely.
4. In medium bowl, beat powdered sugar and milk until smooth. Spread over cookies. Let stand until dry. Decorate with decorating gel. Let stand until dry. Store in single layer in airtight container.