It Inspired Me

I found this recipe on allrecipes.com. They were very tasty. I made them into sandwiches with melted chocolate between the two cookies. 1 1/2 cups unsalted butter, softened 1 cup white sugar 2 egg yolks 2 tablespoons water 3 3/4 cups all-purpose flour 1 pinch salt 1 tablespoon vanilla extract 2 egg whites 2 tablespoons water Cream together the butter and sugar until light and fluffy. Mix in the egg yolks, 2 tablespoons water, flour, salt and vanilla. Chill the dough. Preheat the oven to 400 degrees F (205 degrees C). Fill the cookie press and shape the cookies on an ungreased baking sheet. Brush the top of each cookie with the egg whites mixed with 2 tablespoons of the water. Decorate as desired. Bake at 400 degrees F (205 degrees C) until the cookies are golden brown on top, about 10 minutes.

from Fix Freeze and Feast - makes three batches 6 lbs chicken breast 2 c honey 1 c spicy brown mustard 3/4 c olive oil 1 T salt 1 T granulated garlic 1 T black pepper 3 C panko 1.5 C pecans, finely ground So I know these are called Pecan crusted chicken strips, but I didn't have pecans handy so I just used Panko crumbs and it was still fantastic. I tried these two different ways so far - pan fried and baked in the oven. I thought the pan fried method resulted in a much moister chicken. When I pan fry I brown on both sides with a small amount of oil. Then I add the marinade to the pan that is in the bag and simmer for at least 20 minutes. I know your first instinct with adding the marinade is that it was with the raw meat, but the simmering makes it all okay. This recipe is one of my new favorites.

Just made this. Started it early this morning. It cooked all day while I was at work. When I got home I took the pork roast out, drained the liquid left, returned meat to pot and added bbq sauce. Wow it is sooo good. 1 pork shoulder (make sure the piece of pork will fit into your slow cooker) 1/4 cup of water salt and pepper barbecue sauce The secret ingredient: patience, as time really is the key to success for this southern delicacy! Add the Pork to the Crockpot. First, warm your slower cooker for approximately 15 minutes before placing the piece of pork inside. Salt and pepper the meat and pour 1/4 cup of water in the slow cooker. Turn the temperature to high for one hour. After time has past, turn the heat down to low for approximately seven to nine hours. Keep the Crockpot Covered. Throughout the cooking process, try to resist taking too many peeks under the lid of the slow cooker, unless to check the liquid level, and to add a quarter cup at a time if needed. Each glimps...

Who knew that you can make microwave popcorn by putting popping corn into a paper bag?  It is fantastic.  I added a small amount of butter flavored oil.  I do not think the oil was necessary but I had a hard time accepting that.   Okay so that may not be a recipe but it's too good of a find to pass up!

This one is not as good as the others. Perhaps the grill would be a good way to cook this one too. Since it was winter, I tried broiling and it was not as good this way. But it had potential. 6 lbs pork chops 1 1/2 c. pale ale, or other light beer 1/2 c ketchup 1/4 c. brown sugar 1/4 c. white balsamic vinegar 1/4 c. dijon mustard 2 t. minced garlic 1/2 t. black pepper Divide pork chops into two gallon-sized freezer bags. Whisk together beer, ketchup, brown sugar, vinegar and mustard into bowl. Divide marinade into bags. into each bag, measure 1 tsp garlic and 1/4 tsp pepper. Seal and freeze. Cook on grill.

This was very very good broiled.  Have not tried it on the grill yet but expect that it would be good that way too. 6 lbs.  pork chops 1 c. olive oil 1/2 c balsamic vinegar 1/4 c. soy sauce 1/4 c. lemon juice 2 T honey 3 t. minced garlic 3 t. dried basil 2 1/4 t black pepper Divide pork chops into three gallon-sized bags.  Whisk together oil, vinegar, soy, lemon juice and honey.  Divide among three bags.  Into each bag, measure 1 t garlic, 1 t. basil and 3/4 t pepper.  Seal and freeze. To cook entree: Either cook on grill or broil.  To broil, place chops on an ungreased broiler pan.  Broil under high heat, five inches from the heat source, turning frequently for 15 to 18 minutes or until thermometer reads 160 degrees.

Very very good. Again, like their other recipes, I prefer more of the marinade to the mixture. Good over salads. 6 lbs chicken 3/4 c. soy sauce 1/2 c. bottled margarita mix 3 T tequila 3 T lime juice 1 T dry mustard 3 T minced garlic (about 9 cloves) Divide chicken into three gallon-sized bags. Combine soy sauce, margarita mix, tequila, lime juice, mustard into a bowl. Divide marinade evenly among three bags. To each bag, add 1 teaspoon minced garlic. Seal and freeze. To cook entree:  Either grill until cooked through or broil chicken that has been cut into strips.