Saturday, July 7, 2012
29 ounces tomato sauce
6 ounces tomato paste
2 ounces bourbon (yep bourbon baby!)
2 tablespoons white vinegar
2 tablespoons liquid smoke
1 tablespoon Worcestershire sauce
1/2 tablespoon hot sauce
3/4 cup splenda
1/4 cup brown sugar substitute I used Splenda Brown Sugar
2 tablespoons red onion finely chopped
1 clove garlic minced
1/4 teaspoon garlic powder
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon onion powder
Combine sauce ingredients in a bowl and whisk well to combine.
You can store this in the fridge or freezer as well.
I added 1/4 cup sugar free honey to this as well. It was wonderful.
8 ounces cream cheese softened
2 tablespoons chopped fresh dill (I did not have fresh dill used dried dill)
2 tablespoons sliced pimento-stuffed green olives
4 slices deli ham (I used the new Eckrich bacon wrapped ham)
4 slices oven roasted deli turkey breast
8 kosher dill pickle spears
Combine the cream cheese, dill, and green olives in a bowl and mix well with a fork.
Spread a layer of the cream cheese mixture on each deli meat slice arrange a pickle at one end of each, and roll them up.
Refrigerate for 30 minutes to firm then cut each roll into 3 slices and serve. The flavors will be better the next day as I would let them sit overnight to really get the good flavor.
This makes a great go to snack. I like this as I can grab one or two to satisfy my craving. The pickle gives it a good crunch too.
I feel that washing your veggies very well is just as good. Am I wrong here? I have not got sick nor has my family...just wondering your opinion on this.
8 large jalapeños sliced and de-seeded/deveined
8oz cream cheese softened
1 green onion chopped
8-10 small shrimp chopped
1 tsp garlic powder
1 tsp onion powder
Bacon cut in half
Mix your cream cheese, green onion, shrimp, and garlic powder together. Stuff each half of the jalapeño and then wrap with a 1/2 slice of bacon.
Now I like to bake about 15 min at 350 in the oven then you can broil to crisp the bacon OR you can grill them on your grill.
I would make the day before and let sit over night in the fridge. The flavors would be even better I think.
This is the first time I have made them with shrimp but I'm sure it will be wonderful.
Friday, July 6, 2012
This salad was just made up as I was trying to think of what a cobb salad was...does anyone really know what cobb stands for in a cobb salad? Yea I just had to ask that question ha ha.
Torn greens, with chunks of avacado, cucumbers, tomatoes, cheddar cheese, green peppers, hard boiled eggs, and crumbled bacaon. Served with Ranch/avacado dressing. Just mash some avacado and mix with ranch dressing.
Very simple and refreshing. Enjoy.
Since Texas weather is so HOT this makes for cooling down treat. Love when I have fresh cucumbers out of the garden too. This very much hits the spot on HOT days.
2 large or 3 small (I had 3 smaller sized cucumbers from garden) thinly sliced
1/2 onion thinly sliced (I used a sweet onion from garden)
2 TBSP vinegar
2 TBSP Mayo
2 TBSP sour cream
salt and pepper I used lots pepper
1/2 tsp splenda or you can use regular sugar (I used splenda)
You can add some fresh dill if you like too
Mix cucumbers and onions in container, then just add rest put lid on and shake till mixed. Refrigerate till well chilled then serve.