TGI Friday's Jack Daniels BBQ Sauce Recipe #2

To contact us Click HERE
Here's another version of ... 


TGI Friday's Jack Daniels BBQ Sauce Recipe


Ingredients:

1/3 C. Diced Red Onions
1/2 tsp. Finely Diced Garlic
1/2 C. Water
1/2 C. Brown Sugar
1/3 C. Teriyaki Sauce
1/4 C. Soy Sauce
1/3 C. White Grape Juice
1/2 C. Jack Daniel's Black Label Bourbon
1/2 tsp. Tabasco SauceMethods/steps

Directions:

1. Place ingredients in sauce pan in order listed.
2. Mix and stir after each ingredient.
3. Place on medium heat and stir until mixture reaches boiling stage.
4. Turn temperature down to low until mixture is on a slow simmer.
5. Cook sauce for 35 - 45 minutes and remove from heat. Mixture will have reduced in volume about a 1/4 to 1/3.

TGI Friday's Jack Daniels BBQ Sauce Recipe #3

To contact us Click HERE
TGI Friday's Jack Daniel's Dipping Sauce #3


Ingredients:

1 tsp. onion powder
1 Tbsp. Tabasco sauce
2 Tbsp. red wine vinegar
1/4 C. Jack Daniel's Ole No. 7 Tennessee Whiskey
2 C. packed brown sugar
1/4 C. water
2 beef bouillon cubes
2 Tablespoons Worcestershire sauce

Directions:

1. Combine ingredients in a saucepan.
2. Bring to a boil.
3. Reduce heat and simmer for 15 minutes.
4. Let cool.
5. Use as a glaze on meat, poultry, and seafood just before removing from grill.

KFC's Cajun Honey Wings Recipe

To contact us Click HERE
Here's another brilliant chicken wing recipe to enjoy tonight during games and parties...

KFC's Cajun Honey Wings

Ingredients

1/4 cup Ketchup
1 cup Water
3/4 cup White Vinegar
1 tablespoon Vegetable Oil
1/3 cup Honey
4 teaspoon Cajun Seasoning (in the spice aisle on your supermarket)
1 tablespoon canned Green Chilies, minced
1 1/4 teaspoons Chili Powder
1 teaspoon Garlic, minced
1/2 teaspoon Hickory Flavored Liquid Smoke
1/8 teaspoon dried Thyme

20 Wings (fried to your preference)

Directions

1. Combine all ingredients except the wings in a small saucepan and heat over medium heat.
2. Bring to a boil and reduce heat.
3. Simmer until thick.
4. Brush over or toss with cooked wings.
5. Eat during games.

Outback Steakhouse's Steak Marinade Recipe

To contact us Click HERE


Ingredients:

1 C. Scottish Ale
2 tsp. Brown Sugar
1/2 tsp. Seasoned Salt
1/4 tsp. Ground Black Pepper
1/4 tsp. MSG



Directions:

1. Place your favorite cut of steak in a shallow pan and pour ale on steak and marinate for 1 hour in refrigerator.
2. Remove steak from ale and mix dry ingredients together and rub steak on both sides.
3. Let the steak marinate with the dry ingredients for 1/2 hour.

Pickled Ginger & Asian Pear Coleslaw – "Holiday Slaw" 2012 Edition

To contact us Click HERE
I’m not sure when this relatively new tradition started, but for whatever reason, I like to come up with a new and interesting coleslaw to serve at Thanksgiving. With all the rich, heavy foods that the holiday table brings, I really enjoy the contrast these cold, crisp, bracing salads provide.

I’ve been doing this for five or so years now, and this maybe my favorite version. Just adding the always interesting Asian pear to a standardcoleslaw would’ve been a nice enough touch, but what made this so special wasthe subtle heat from the pickled ginger.
I can just imagine how great that piquant punch is going towork with roasted turkey, and while I still have weeks to wait for officialverification, I’m pretty confident. I’m also confident you’ll be able to findsome pickled ginger, especially if you have any sushi bars near you.
By the way, this is not one of those “make the day before”coleslaws. You want everything fresh and crisp, and if you leave it overnight,not only will it get soggy, but it will be way over-marinated. You can make thedressing beforehand, as well as slice up the ginger and cabbage, but wait untilan hour before the dinner to cut the pear and toss everything together.
Anyway, if you’ve never considered a coleslaw for one ofyour holiday side dish selections, I hope this unusual, but very deliciousvariation inspires you to give it a try. Enjoy!

Ingredients for 6 servings:1/2 small green cabbage, thinly sliced1 large Asian pear, thinly sliced1/3 cup finely sliced pickled ginger1/4 cup sliced green onions1 tsp toasted sesame seeds For the dressing:1/2 cup mayonnaise1/3 cup seasoned rice vinegar1/2 to 1 tsp yellow miso paste, or to tastehot sauce to taste (I used sriracha)*Best if tossed together no more than an hour or two beforeservice.

TGI Friday's Jack Daniels BBQ Sauce Recipe #2

To contact us Click HERE
Here's another version of ... 


TGI Friday's Jack Daniels BBQ Sauce Recipe


Ingredients:

1/3 C. Diced Red Onions
1/2 tsp. Finely Diced Garlic
1/2 C. Water
1/2 C. Brown Sugar
1/3 C. Teriyaki Sauce
1/4 C. Soy Sauce
1/3 C. White Grape Juice
1/2 C. Jack Daniel's Black Label Bourbon
1/2 tsp. Tabasco SauceMethods/steps

Directions:

1. Place ingredients in sauce pan in order listed.
2. Mix and stir after each ingredient.
3. Place on medium heat and stir until mixture reaches boiling stage.
4. Turn temperature down to low until mixture is on a slow simmer.
5. Cook sauce for 35 - 45 minutes and remove from heat. Mixture will have reduced in volume about a 1/4 to 1/3.

TGI Friday's Jack Daniels BBQ Sauce Recipe #3

To contact us Click HERE
TGI Friday's Jack Daniel's Dipping Sauce #3


Ingredients:

1 tsp. onion powder
1 Tbsp. Tabasco sauce
2 Tbsp. red wine vinegar
1/4 C. Jack Daniel's Ole No. 7 Tennessee Whiskey
2 C. packed brown sugar
1/4 C. water
2 beef bouillon cubes
2 Tablespoons Worcestershire sauce

Directions:

1. Combine ingredients in a saucepan.
2. Bring to a boil.
3. Reduce heat and simmer for 15 minutes.
4. Let cool.
5. Use as a glaze on meat, poultry, and seafood just before removing from grill.

KFC's Cajun Honey Wings Recipe

To contact us Click HERE
Here's another brilliant chicken wing recipe to enjoy tonight during games and parties...

KFC's Cajun Honey Wings

Ingredients

1/4 cup Ketchup
1 cup Water
3/4 cup White Vinegar
1 tablespoon Vegetable Oil
1/3 cup Honey
4 teaspoon Cajun Seasoning (in the spice aisle on your supermarket)
1 tablespoon canned Green Chilies, minced
1 1/4 teaspoons Chili Powder
1 teaspoon Garlic, minced
1/2 teaspoon Hickory Flavored Liquid Smoke
1/8 teaspoon dried Thyme

20 Wings (fried to your preference)

Directions

1. Combine all ingredients except the wings in a small saucepan and heat over medium heat.
2. Bring to a boil and reduce heat.
3. Simmer until thick.
4. Brush over or toss with cooked wings.
5. Eat during games.

Outback Steakhouse's Steak Marinade Recipe

To contact us Click HERE


Ingredients:

1 C. Scottish Ale
2 tsp. Brown Sugar
1/2 tsp. Seasoned Salt
1/4 tsp. Ground Black Pepper
1/4 tsp. MSG



Directions:

1. Place your favorite cut of steak in a shallow pan and pour ale on steak and marinate for 1 hour in refrigerator.
2. Remove steak from ale and mix dry ingredients together and rub steak on both sides.
3. Let the steak marinate with the dry ingredients for 1/2 hour.

Roasted Sweet Potato & Black Bean Chili – A Super Food for a Super Cause

To contact us Click HERE
When ONE.org asked me to help raise awareness about their campaignto fight chronic malnutrition, using the humble sweetpotato, I had one important question…if I agreed, would I get some kind of totebag?

When I was informed there was no tote bag, I decided tocheck out their info anyway, and I’m very glad I did. While I was shocked to learnthat millions of children die each year from malnutrition, it was heartening tolearn what a huge difference this delicious “super-food” could make.
To help spread the word, I offer up this colorful, and verytasty, roasted sweet potato and black bean chili. I really enjoyed this 100%vegetarian version, and the extra step of roasting the potatoes not onlyconcentrated the sweet, earthy flavors, but gave the starchy chunks amarvelously meaty texture.
Anyway, I’m going to sign off so I can go add “Helped Bono fightchildhood malnutrition” to my resume, but I sincerely hope you take a minute and check outOne.org for more information about this sweet potato campaign, as well as sign the nutrition petition. Thank you, and as always, enjoy!

Ingredients:2 lbs orange-fleshed sweet potatoes1/2 tsp ground chipotle pepper, or to taste1/2 tsp salt2 tbsp olive oil, divided1 onion, diced4 cloves garlic, minced1 red bell pepper, diced1 jalapeno, sliced1 tbsp cumin2 or 3 tbsp Ancho chili powder, or other chili powders, or to taste 1/4 tsp dried oregano1 can (28-oz) diced or crushed tomatoes1 cup water, more as needed
1 tbsp corn meal 1 tsp salt, or to taste1 tsp sugar1 tsp unsweetened cocoa2 cans (15-oz) black beans, drained, rinsedcayenne to tastesour cream and cilantro to garnish

Garden Tuesday, the one where I am telling the plants what they are

To contact us Click HERE
I received this garden marker from my son and granddaughter, a thoughtful and sweet gift. They had gone to a neighboring town to visit a park, and afterwards stopped at the festival, which included little stands with homemade items for sale.

My son said " when I saw the garden markers, I knew if they had one that said "rhubarb" I needed to buy it for you, because no one has worked so hard to have rhubarb".

So be warned rhubarb, I have marked where you are, and I will be back to harvest..........


My surprise came, when pulling back some of the brown paper mulch to see if I need to water, look what I found.....



It looks like the rhubarb is growing since being moved from house one to house two!
As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

this post shared with:
garden tuesday@sidewalk shoes
tuesday garden party@an oregon cottage

Pineapple Spice Squares, Recipe rewind because some things are too good to miss!

To contact us Click HERE
Recipe rewind, because in the beginning there isa blogger who has no readers. She still posts great food in hopes that thereaders will come..........you can also view it here in the archives, Saturday December 8, 2008.


This is one of the tasty recipes in my fun and creative Pork and Beans series. Give this a try, you won't be sorry!


 
Originally stated to be a bar cookie, I serve them as cake squares. You can see from the pattern that these squares fall into that "just another little bite" category!






Pineapple Spice Cake Squares
350 degrees
adapted from: creative cooks everywhere!

(recipe found on the internet)

1 16 oz can pork and beans
8 oz can crushed pineapple - do not drain
1 c brown sugar
1/2 c sugar
4 eggs
1/2 c oil
2 t vanilla
2 c flour
2 t pumpkin pie spice
1 t baking powder
2 t baking soda
1/2 t salt
1 c walnut pieces

Empty beans into a bowl and mash until smooth using a potato masher. Add sugars, eggs oil and vanilla. Beat well. stir in pineapple.






In another bowl, whisk together all of the dry ingredients. Add to the pineapple mixture, combine to mix, then beat well until smooth. Remember there are pieces of pineapple in the batter, and the batter will not be perfectly smooth.

Pour batter into a prepared 11/17 inch jelly roll pan. You will need to spread batter to corners of the pan. Sprinkle walnut pieces over the batter. I only put walnuts on half, because we have some folks that are not nut eaters!

Bake 25 - 30 minutes or until done. This bakes up a bit dark, from the brown sugar.
Do not be alarmed.


Prepare frosting:
4 oz cream cheese
1/2 stick butter
2 t vanilla
2 -21/2 c powder sugar
1 - 2 T milk

Beat cream cheese, butter and vanilla together. Add 2 c of the sugar and 1 T milk. Beat smooth, adding more sugar or milk for a soft and creamy frosting.

Because it would be very difficult to tell which half of the pan had walnuts after the frosting spread, here is a neat trick to keep track of where to cut, with or without walnuts.

Divide the frosting equally between the two sides of the pan. Spread the frosting on the "walnut" side, and add a few more walnut pieces to declare that the walnut side.






Then spread the other side of the pan.


As always thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

Western Style Baked Beans, in the crockpot

To contact us Click HERE


These beans are delicious! These beans are easy! These beans are "man food", but everyone will love them, I promise...


Western Style Baked Beans,
adapted from:  Tasting Spoons
serves 8-12

1/2 pound ground beef, browned, drained and chopped if pieces are large

1/2 pound bacon, cooked, crumbled
1/4 pound ham, diced fine
62 oz canned Pork and Beans
3 T minced onion
1 1/2 t chili powder
2 T ketchup
2 T brown sugar
1 T molasses
2 T water (I did not add, my beans had enough liquid)

Add ground beef to the bottom of the crockpot, spread evenly. Combine all remaining ingredients, combine to mix, add to the crockpot, covering the beef, do not stir.

Cook on low 8 hours, stir gently to bring beef up into bean mixture, Serve. Leftover freeze well.

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

this post is shared with:

weekend potluck@the country cook

My homemade Fire Pit, using what was on hand!

To contact us Click HERE
When I moved to the new house, I wanted to set up the yard for everything, yep everything. I wanted room for a garden, wood storage and good times. And I wanted a fire pit, a simple, rustic, made from what I already had, fire pit......

It is a fact, every project starts here.

Work from the perimeter in, remove sod and rocks. Remove enough soil for desired depth of pit.

Set up the walls of the pit, keeping in mind the finished shape will change as you fit pieces together. Remove the vegetation in a 4 inch path around the edge.

Put a row of stones on the inside to help stabilize the wall.




Add large pieces of scrap rock to the center, and smaller rocks for the rest of the "floor".


Wet the exposed soil around the outside of the pavers with vinegar, for weed control.


Finish the outside edge with large stones.














While searching for more large stones, I found another piece of scrap concrete, to add to the bottom of the fire pit floor.





Done!

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!
this post will be shared with:
gallery of favorites@premeditated leftovers garden tuesday@sidewalk shoestuesday garden party@an oregon cottage

Garden Tuesday, the one where she is using rocks to water the plants....

To contact us Click HERE
Water is expensive in this part of the country. We do not have "irrigation water". Just in case you are wondering what irrigation water is, let me explain. When I lived in Yakima WA, the snow melted and traveled down the mountainsides to the irrigation canals and those full canals filled the hose bibs in every yard.

 The water was "on" the middle of June and went "off" the end of September, or so. Back then it was a flat seasonal fee, things might have changed since then, but the point is, we don't have irrigation water in Vancouver. All of our water in Vancouver is what we use to call "house water", and that water is purified/treated, drinkable and metered. Yep, metered.........

Truth is gardening is expensive in Vancouver, yep because of the price of water. A rain barrel at each corner of the house would help of course, but not that much. I practice a few techniques, mulching and drip hoses being my two favorites.

But I have this one flower that seems to need a lot of water, more water than the soil can hold between each watering. Enter rocks, yep, rocks. My thought was to build up a wall around the plant to add a bit more soil and help keep the moisture right where the plant needs it.

For some reason water seems to flow away from plants, even on flat grades. Let's see if this helps.......




As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments

this post shared with:
garden tuesday@sidewalk shoes
tuesday garden party@an oregon cottage

from Sheet to Maxi Skirt

To contact us Click HERE
as you read this, i am probably sewing away with the precious women of 3Cords, while sporting these new maxi skirts that i sewed before i left.  so i thought i'd schedule this post for you while i'm away, because i think some of you may want to add this to your summer wardrobe too! 
i found this tutorial here, and pinned it a few months ago, labeling it "my next project."  i was instantly in love! so when i found a grey jersey sheet at Good Will a few weeks ago for $2.99,  i knew it was time to whip out the ol' Brother sewing machine!i pretty much followed her directions, except i made my ruffles a little wider than her's, and they weren't quite double the length, so they don't ruffle quite as much.  i also made the waistband smaller, because i wanted to make sure it was snug so that it wouldn't slip down.  it is the most comfortable skirt, and my friends are gonna get sick of seeing me wearing it, cause i pretty much want to wear it everyday.
 so i figured...one wasn't enough...

 so i made another when i found this pink jersey knit on sale at Hobby Lobby. i changed this one up a bit, lengthening the ruffle for more "scrunch" and sewed the ruffle to the outside of the skirt this time around.  i felt like that defined the ruffles a bit more.  when i make another (cause i plan to!) i'll do it this way again.

seriously...they are so comfy!!  so head on out to your local thrift shop and pick up a jersey sheet!  from sheet to skirt for only $2.99...can't pass that up!!

Healthy Fried Rice

To contact us Click HERE
i thought y'all might enjoy a new Clean Eating recipe while i'm away!
we LOVE this recipe, and have been making it for a number of years now.  we have adapted it over the years to be just the way we like it!  its loaded with veggies, and super tasty!  and since we use brown rice, it falls into our Clean Eating Plan!ingredients (see recipe card at end of post for specifics)note about the Liquid Aminos:  its just a healthier substitute for Soy Sauce.  i'm beginning to become deathly afraid of GMOs and try to avoid soy anything unless its organic.  this tastes just like soy sauce, but is made with essential amino acids and is non-GMO.  so so good just on its own...or...paired with this baked sweet and sour chicken recipe that a friend of mine found.  i substituted coconut oil for the canola oil, honey for the sugar, and Liquid Aminos for the soy sauce.  i would also suggest using apple cider vinegar for the vinegar.  it was DIVINE!!!  this will definitely be a staple in our house from here on out!!  and next time i'll double the recipe, because my kids were begging for more!
just to note...i found that baking it for an hour was TOO long!   just keep checking and stirring it around until it seems like its done.

 here's the recipe card for the Fried Rice:
let me know what you think!

Maple Almonds

To contact us Click HERE
you know....somehow i post more often when i'm not even in town!!  how does that happen?  i should just sit down and schedule out all my posts like i do before i head out of town, cause that's when i seem to be most organized!!  
but anyway...this is a quick post to share with you a super yummy recipe that i made to bring to Haiti with us. all you need are almonds and maple syrup!  (and see that fabric in the background?  that was a major score, and will be used in a project just as soon as i get home!)here's the recipe card for you with the how-to:
i'm a bit worried about how we are going to stay on our Clean Eating food plan while we are in Haiti, so i packed these almonds, some granola, and a few other things that are healthy and filling so we always have options to make good choices!
so for those of you who are like me and like to see what other people are eating, here's a pic of some of our snacks:i'm slightly...more than slightly...obsessed with that Camelback water bottle.  its insulated, so it keeps my water ice cold all day long, and doesn't sweat, which is SO fabulous, considering that thing goes everywhere i go!!

and if you are wondering if i really packed a whole bag of Fuji apples, the answer is YES!  i always pack apples when we go to Haiti.  creature of habit...apple obsession...call it what you will, but a crisp juicy apple never disappoints, and is well worth the couple extra LBS it adds to my bag!

enjoy your almonds!

: Haiti :

To contact us Click HERE
i'm wondering if you all thought i had stayed in Haiti!  i know its been a long while.  funny how life changes.  do you ever have those seasons where things are put into perspective?  i'm in one right now.  and blogging has seemed to become less important lately.

but i do miss you all.  and i think some of you might be anxious to see pictures from Haiti, or at least know that we are alive, so here's a post for you.  if you are interested in reading more about our friends and the work we do in Haiti, you can read here and here and here.

we got to spend lots of time loving on sweet kiddos:
 this little one was so photogenic, my Nikon seemed to not be able to take its lens off of him :)


 and oh boy...if i could describe the JOY in this child, i would...but i can't.  its simply too pure to put into words!









 our ride:


 my very special friend, Hebreux, checking out a photo album i brought with pics of years past:
 laughing at how young and little these guys were at one time:

 this boy/young man holds a special place in my heart.  you can read all about why here.  he's a huge part of my story :)
 and his mom is just as precious as he is:
 love her sweet spirit:










 we happened upon a 3 day old baby in a village.  such a fun surprise!










Henbreux wrote me an amazing letter before we left, giving praise to Jesus for what He's done.  it was so encouraging to my heart to see how God has grabbed ahold of him!
 our Haitian family:
 saying goodbye...until next time!

 i met Emma when she was just a 9 year old little girl!
 homes:


 hidden beauty is everywhere:






 these were a few of the women that i got to work with in 3Cords.  you can read about what exactly we were doing this year here:
make sure you check out the website www.3cordshaiti.com for all the new products, including the new tote bags!  (and if you look carefully, you just might recognize a cute little Bug modeling some kids cords and flower pins!)
not thinking this is exactly Clean Eating, but i've grown to really enjoy parts of this meal :)

if you know us at all, then you know this place means so very much to us!  thanks for letting me overwhelm you with photos.

i don't plan to let this much time pass again before i post again.  so until then,