1 head of cabbage, shredded
2 large peaches, diced
2 jalapenos, diced fine
1 bunch green onions, chopped greens only
1/4 cup mayo
1 tbsp stone ground mustard
2 Tbsp apple cider vinegar
Shred your cabbage and place in a bowl. Add peaches, jalapeno’s and green onion, toss. In a small bowl combine mayo, mustard and vinegar stir to combine well. Pour over the top of you slaw veggie mixture and toss well.
I served my slaw on top of brown sugar peach pulled pork sliders to find my recipe for pulled pork click the link below…..
I also used my Peach and Brown Sugar Bbq sauce to toss my pork in for the recipe to the bbq sauce click the link below….
Preheat oven to 350 degrees. Lightly spray on 13×9 baking dish with nonstick spray.
1-1/2 cups Chocolate graham cracker crumbs
1/2 cup butter, melted
1 (14ounce) can Sweetened condensed milk
1 cup peanut butter chips
1 cup semi sweet chips
1-1/3 cups flaked coconut
1 cup chopped walnuts
In a small bowl combine chocolate graham crumbs and butter toss till moistened. Press crumb mixture into the bottom of your prepared baking dish. Pour condensed milk evenly over crumb mixture. Sprinkle with peanut butter chips and semi sweet chips. Sprinkle coconut and nuts on top of your chips. press down lightly with a fork and bake for 25 minutes at 350 degrees or until coconut begins to become a nice toasty golden brown. Remove from oven and let cool. Cut into small squares and enjoy. 🙂
1/2 cup packed light brown sugar
1 Tbsp onion salt
2 tsp black pepper
1 tsp garlic powder
1/4 tsp ground cloves
1/4 tsp mace
1/3 cup white vinegar
2 cups ketchup
3/4 cup peach preserves, pureed with one fresh peach peeled (about 1/4 cup, so you should have 1 cup peach when finished)
2 Tbsp Worcestershire sauce
2 Tbsp honey
4 Tbsp butter, cut into cubes
In a large sauce pan place all the ingredients except the butter and with a wooden spoon stir to combine, bring to a boil stirring to make sure the brown sugar has dissolved. Once it reaches a boil, place lid on your pot, turn down heat and let simmer for 25 minutes stirring occasionally. With a whisk, a couple cubes at a time add butter and whisk until the butter cubes have melted, remove from heat and let cool. ENJOY!! 🙂
Adapted from Simplyscratch.com
1/2 cup stone ground mustard
1/2 cup pure honey
1/2 of a lemon juice
1/2 tsp diced garlic
1/2 tsp Hungarian paprika
1/2 tsp kosher salt
1/4 tsp cayenne powder
1/4 tsp Red chili flakes
2 boneless skinless chicken breasts
In a small bowl add everything except the chicken and whisk together.
In a casserole dish place chicken, reserve 4 Tbsp of your honey mustard sauce in a small bowl. Pour remaining sauce over chicken, to coat. Cover with plastic wrap and let sit on your counter for 30 minutes.
In the meantime start your coals or let your gas Grill get warmed up on your bbq. Once your grill is ready grill your chicken until cooked. Ours took about 20-25 minutes. Remove from grill and place on a plate pour your remaining sauce over each of the chicken breasts and let rest about 5 minutes. ENJOY!! 🙂
Preheat oven to 350 degrees
4 yukon gold potatoes cut into wedges
1/2 cup water
1/2 packet dry ranch dressing
1-1/2 cups shredded cheddar cheese
4 slices maple bacon cooked and crumbled
2 green onion, chopped
Slice your potatoes into wedges and place in a microwave safe bowl add water, cover with parchment paper and microwave potatoes for 5 minutes drain. Sprinkle dry ranch dressing onto potatoes and toss to coat. Place Potatoes on a large piece of foil and make a packet, Bake at 350 for 45 minutes. Remove foil potato packet from oven open carefully and then sprinkle potatoes with cheese, bacon and onion. Place back in oven and bake until cheese is melted. ENJOY!! 🙂
1 (16 ounce) box Angel Hair pasta
3 Tbsp olive oil
4 cloves garlic, diced
2 cups plum tomatoes (fresh or canned) diced
1 Tbsp balsamic vinegar
1 cup chicken broth
2 Tbsp chopped fresh basil
1/4 cup parmesan cheese
Bring a stock pot of lightly salted water to a boil add pasta and cook for 8 minutes or until al dente and drain.
place olive oil in a skillet and heat over high heat. Add garlic and cook till toasty brown 1-2 minutes. Reduce heat to medium high and add tomatoes, vinegar and chicken broth, let simmer for 8 minutes. Stir in basil and cooked pasta and let simmer 5 minutes. Serve with parmesan cheese. Enjoy!!
Chocolate Silk Filling:
2/3 cups sugar
1/4 cup cornstarch
1/2 tsp salt
4 egg yolks
3 cups whole milk
5 ounces bittersweet chocolate,chopped
2 ounces unsweetened chocolate, chopped
2 Tbsp butter
1 tsp vanilla
In a heavy bottom sauce pot place sugar, cornstarch and salt stir till combined. In a bowl add egg yolks and milk, whisk together. In a slow stream while whisking add egg yolks and milk to your pot with sugar mixture. Over Medium heat whisking constantly until your mixture begins to bubble and thicken(6-8 minutes), simmer for another 2 minutes. Remove from heat and whisk in chocolate, butter and vanilla until chocolate is melted and combined. Place your mixture into a bowl and place a piece of plastic wrap on top pushing the plastic wrap down on top of mixture till it touches. Place in fridge and let cool completely about 1-2 hours.
For The Crust:
preheat oven to 375 degrees
2 cups chocolate graham cracker crumbs
1/2 cup butter, melted
Start by placing your graham crackers in a food processor or a ziplock bag and making them into crumbs. Once you have crumbs, stir in sugar and then add melted butter. Place your crumbs into a pie plate and with the back of a spoon press the crumbs up the sides and into the bottom of your pie plate. Bake at 375 degrees for 10 minutes and then let cool completely.
Once your chocolate silk and crust have cooled place your chocolate silk into your cookie crust and let sit in fridge for at least 4 hours to set.
1 cup heavy whipping cream
1 Tbsp powdered sugar
Whisk heavy cream and sugar together until stiff peaks form
Top your pie with whipping cream and decorate with chocolate shavings and mini chocolate chips.
3 pounds pot roast
1 bottle of dark beer
1 cup beef broth
garlic salt with parsley to taste
Sprinkle both sides of roast with garlic salt. Heat one large pan and brown each side of your roast. Place roast in slow cooker and add beer and broth. Set temperature on low and timer on 8 hours, walk away and forget about it until later. 🙂
When your roast is finished cooking remove and place in large bowl, shred with two forks and add a little bit of your cooking juices, set aside
Mushrooms and Onions
1 container sliced portabella mushrooms
1 white onion sliced thin into rings
1 tbsp butter
1 tbsp olive oil
1 tsp sugar
1/2 tsp salt
2 tsp diced garlic
1/8 cup white wine
1/2 cup beef broth
In a medium pot add olive oil and butter over medium heat melt butter and heat oil. Add onions and mushrooms toss to coat in butter and oil. Add sugar and salt and toss. Let cook down until onions are caramelized and all the water has cooked out of the mushrooms. Add garlic and let cook a minute or 2. Add wine and broth turn heat down to low and let simmer and all the flavors come together while you get your bread toasted and cheese melted
8 dutch crunch rolls
8 slices of swiss cheese
Turn your oven to broil, Line a baking sheet with parchment paper. Place sliced rolls on prepared baking pan and lightly spray your rolls tops and bottoms with spray butter. Place one slice of cheese on each roll and place in oven. Broil until buns are crunchy toasted and cheese is melted. It is now time to assemble your sandwiches.
Dip the one side of your toasty bun into the yummy mushroom and onion juice, and then spread a little horseradish mustard on top. Place shredded beef on top and then add the caramelized onions and mushrooms on top. Top with a little tomato and lettuce if you like and then place your top toasty bun on and enjoy!! 🙂