Barbeques ~ School Night Supper ~

Barbeques are a great supper on a school night for a busy family on the go...

...or make a batch to keep warm in your crockpot for your next football tailgate party!

Barbeques

4 pounds ground beef

2 chopped onions

1 chopped green pepper

2 stalks chopped celery

Brown the hamburger.

Add onions,

green pepper,

and celery.

Cook until the ground beef is no longer pink and the vegetables are transluscent.

Drain off the grease.

1 can tomato soup

1/2 cup ketchup

1/4 cup lemon juice

2 - 4 tbsp. brown sugar

1 tbsp. Worchester sauce

2 tsp. vinegar

1/2 tsp. dry mustard

salt and pepper to taste

Stir in these ingredients. Add water if needed. Heat to a boil; stirring frequently. Reduce heat and cover.   Simmer 30 to 45 minutes. 

Serve with fresh buns.

Freeze remaining Barbeque in handy family size portions.

Enjoy!

Weekend Grilling ~ Pizza

Pizza on the Grill 

Start with your favorite pizza crust.

You can make your own with your mixer and dough hooks;

You can use frozen bread dough...plan ahead to thaw completely;

or you can use your bread machine, my favorite!

1 cup plus 2 tbsp. warm water

2 tbsp. olive oil

3 cups bread flour

1 tsp. sugar

1 tsp. salt

1 pkg. active dry yeast

Select the 'dough' setting on your machine.

Perfect every time!

For the sauce, I start with my favorite brand of prepared sauce.

I like to add some fresh basil and oregano

Season with fennel and red pepper flakes.

Prepare a variety of pizza toppings.

Pepperoni, Canadian Bacon, Mushrooms, Peppers, Onions, Olives, Cheese,

to name a few.

(Be sure to get the Turkey Pepperoni, you'll be amazed at how many fat grams you can save)

With olive oil on your pan...press dough into circles.

Turn over, so there's olive oil on both sides of the crust

Place on the preheated grill and cook until the underside is lightly browned.

Turn the crust over and arrange toppings.

Close the lid and cook until the cheese melts.

I like the cheese to be gently browned, 

so I popped it under the broiler for a couple of minutes.

If you don't have a bread machine, click here

for pizza crust recipe that you can prepare by hand.

Have a Wonderful Weekend.

Spicy Honey Grilled Chicken Thighs

Spicy Chicken Rub

2 tsp. garlic powder

2 tsp. chili powder

1 tsp. salt

1 tsp. cumin

1 tsp. paprika

1/2 tsp. ground red pepper

1/8 tsp. tumeric

Combine seasonings in a large bowl.

6-8 chicken thighs

Wash and remove skin.

Toss in seasoning mixture to coat both sides.

Honey Glaze

6 tbsp. Honey

2 tsp. Cider Vinegar

Mix thoroughly

Place on grill and cook 5-7 minutes on each side.

Brush with Honey Glaze and continue cooking until chicken is done.

(The time will depend on the size of your pieces.)

Enjoy!

French Onion Soup

Ingredients:

• 6 large onions
• Olive oil
• 1/4 tsp sugar
• 2 cloves garlic, minced
• 8 cups of beef stock
• 1/2 cup of dry vermouth or dry white wine
• 1 bay leaf
• 1/4 tsp dried thyme
• Salt & pepper to taste
• Toasted slices of French bread
• 1 1/2 cups grated Swiss Gruyere
• Parmesan Cheese

Method:

Peel onions and slice thinly.

In a large stock pot, saute the onions in the small amount of olive oil on medium high heat until well browned (not burned), about 30-40 minutes (longer if necessary). Add the sugar a few minutes into the process which will help with the carmelization.

Once onions are nicely browned, add garlic and saute 1 minute. Add stock, vermouth or wine, bay leaf and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.

Meanwhile, slice French bread in 1/2 to 1 inch thick slices. Place on cookie sheet until toasted. Flip and toast on the other side.

Assemble & Serve:

Use oven-proof or microwave safe individual bowls. Ladle the soup into the bowl. Cover with 1-3 slices toast .

Sprinkle with cheeses.

If using oven, preheat to 350 degrees and bake for 10 minutes or until cheese melts, bubbles and is slightly browned. Serve immediately.

Enjoy!!!!

Chocolate Pie

The Graham Cracker Crust

1 1/2 cups finely ground graham cracker crumbs

1/3 cup granulated sugar

6 tbsp butter, melted

My favorite appliance for the graham cracker crust is my food processor.

Place the crackers in the processing bowl and with a few pulses of the blade, you have perfect crumbs.

Add sugar and pulse a couple more times to blend thoroughly.

With the processor running, slowly pour the melted butter in through the feeding tube.

Press the crumb mixture into a 9" pie pan.

Bake at 375 degrees for 7 minutes.

Cool completely.

The Chocolate Pudding Pie Filling

1 pkg. (5 oz) Cook and Serve Chocolate Pudding

1 egg

2 1/2 cups milk

Place egg in saucepan. Add milk.

Whisk this together thoroughly.

Add package of chocolate pudding and pie filling.

Cook over medium heat, stirring constantly.

Be careful not to scorch your pudding.

When the pudding bubbles and thickens, remove from the heat and allow to cool slightly.

Spread into cooled crust.

The Whipped Topping

Prepare whipped cream or use a prepared whipped topping.

Add a dollop to each individual serving or

"frost" your entire pie.

This is perfect for summer, 

as you need to have the oven on for just a short time.

This, by the way, is my hubby's all time favorite dessert!