Use a muffin pan to hold fixings such as mustard, catsup, relish and onions.
You won't have to pass a lot of separate bottles and jars.
Fill plastic milk jugs with water and freeze them. The ice lasts almost a week in a cooler.
Ever wonder what bbq popcorn would taste like or bacon cheese popcorn
click here for those recipes and more!
5 pounds beef back ribs
4 cups beef stock
1 medium onion, sliced thin
1 bottle dark beer
1 tablespoons garlic, minced
1 teaspoon thyme
1/2 teaspoon Chipotle powder
3 teaspoons salt
1/2 cup molasses
3 tablespoons balsamic vinegar
2 tablespoons Tabasco sauce
In a 5-quart Dutch oven combine beef broth, onions, beer, garlic and 1 teaspoon salt.
Rub the ribs with thyme and chipotle powder.
Add to Dutch oven and bring to a simmer. Cover. Set the Dutch oven in a 350 degree F oven for about 1 1/2 hours.
Remove from oven and cool ribs in liquid. Remove ribs and reduce liquid to about a cup and reserve.
Mix together the reduced broth from ribs, molasses, balsamic vinegar, Tabasco and remaining salt. Use as a sauce for ribs.
Recipe and photograph courtesy of Texas Beef Council.
Preparation Time: 15 mins
Cooking Time: 30 mins
Cooling Time: 30 mins cooling
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
2 tablespoons water
2 large eggs
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 1/2 cups NESTLÉ NESQUIK Chocolate Flavor Powder
1/2 teaspoon baking powder
1/4 teaspoon salt
4 cups any flavor SLOW CHURNED Light Ice Cream
2 cups sliced fresh strawberries
2 cups fresh blueberries
PREHEAT oven to 325° F. Grease 9-inch-square baking pan.
COMBINE sugar, butter and water in large bowl; stir well. Stir in eggs and vanilla extract. Combine flour, Nesquik, baking powder and salt in medium bowl; stir into sugar mixture. Spread into prepared baking pan.
BAKE for 30 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars. Top with scoop of ice cream and a spoonful of strawberries and blueberries.
Recipe and photograph courtesy of Nestle and meals.com.
Makes: 6 servings, about 1 cup each
1 cup SEVEN SEAS VIVA Italian Dressing, divided
2 pounds sliced fresh vegetables (such as zucchini,
red peppers, yellow peppers, green peppers, new
potatoes or squash)
POUR 1/2 cup of the dressing over vegetables in shallow dish; cover.
REFRIGERATE 1 hour to marinate. Drain; discard dressing.
PREHEAT greased grill to medium heat. Grill vegetables 7 to 9 minutes on each side or until desired doneness, turning and brushing with remaining 1/2 cup dressing.
Use Your Broiler
Prepare vegetables as directed. Preheat broiler. Place vegetables on rack of broiler pan 4 to 6 inches from heat. Broil 7 to 9 minutes on each side or until desired doneness, turning and brushing with remaining 1/2 cup dressing.
Prepare as directed, using KRAFT Zesty Italian Dressing.