Easy Make Ahead Fruit Salad
3 T. chopped crystallized ginger 2 T. lemon juice 1/4 cup honey 2 cups cubed cantaloupe 2 cups cubed honeydew melon 3 cups cubed fresh pineapple pieces 4 cups sliced strawberries 1 cup raspberries Combine ginger, lemon juice and honey in bowl and whisk until well. Add all fruit to mixture except for strawberries and…
See RecipePeached Pork Ribs
4 pounds pork ribs, cut into serving-size pieces 1 onion 1 bay leaf 2 cups chopped, peeled peaches (1 pound) 1 can condensed tomato soup (10 3/4 ounces) 1/2 cup light corn syrup 1/2 cup cider vinegar 1/2 cup packed brown sugar 1/4 cup cooking oil 1 T. dry mustard 1-1/2 teaspoons paprika 1/2 teaspoon…
See RecipeChicken and Avocado Croissant Sandwhich
1/2 avocado 1 tbsp sour cream 1 tsp lemon juice 2 large croissants, halved 2 T mayonnaise 1/2 cup cooked chicken breast, shredded Put the flesh of the avocado in a small bowl together with the lemon juice and sour cream and mash with a fork. Spread on halved croissants on one side with mayonnaise…
See RecipeGrilled Steak Kabob Marinade
1/2 cup soy sauce 1/2 cup white wine 1 1/2 cups pineapple juice 2 tablespoon red wine vinegar 1/4 cup sugar 1/4 teaspoon garlic powder 2 pounds steak Seasoned Salt Cut steak into cubes. Mix all ingredients well and allow steak kabobs to marinate in refrigerator for 4-10 hours. Before cooking, lightly sprinkle seasoned salt…
See RecipeGooey Mexican Chili Cheese Dip
1 lb. cream cheese, softened 2 16-oz. cans chili (with or without beans and meat) 2 lb. shredded Mexican cheese blend 1 bag tortilla chips Preheat oven to 300 degrees. Using a 9X 13″ baking pan, spread cream cheese on the bottom. Create one layer with chili followed by shredded cheese to cover the top. …
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