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Barbeque Sauce Recipes

HONEY BARBECUE SAUCE
http://southernfood.about.com/od/bbqsaucemarinade/r/bl40613j.htm
A flavorful barbecue sauce for grilled chicken pieces.


Ingredients:

•1/4 cup lemon juice

•2 teaspoons grated lemon peel

•1 teaspoon dry mustard

•1/2 teaspoon salt

•dash pepper

•2 tablespoons honey

•2 tablespoons soy sauce

•1/2 cup vegetable oil

Preparation:

Combine all ingredients and let stand for 1 hour before using. Baste broiled or grilled chicken. Makes about 1 cup.
 
RUTH'S BARBECUE SAUCE
http://southernfood.about.com/od/bbqsaucemarinade/r/blbb653.htm

A favorite barbecue sauce with a secret ingredient, from Ruth in Alabama.


Ingredients:

•1 c. strong black coffee

•1 c. Worcestershire sauce

•1 c. ketchup

•1/2 c. cider vinegar

•1/2 c. brown sugar

•3 tbsp. chili powder

•2 tsp. salt

•2 c. chopped onions

•1/4 c. minced hot chili peppers

•6 cloves garlic, minced

Preparation:

Combine all ingredients in a saucepan and simmer 25 minutes. Strain or puree in a blender or food processor. Refrigerate between uses.

BARBECUE SAUCE FOR CHICKEN
http://southernfood.about.com/od/bbqsaucemarinade/r/bln579.htm
A good basic barbecue sauce for chicken.


Ingredients:

•1 cup ketchup

•3 tablespoons honey

•1 tablespoon lemon juice

•dash Tabasco or other hot pepper sauce

Preparation:

Combine first four ingredients; brush on chicken during the final 10 minutes of grilling or broiling. Season with salt and pepper, to taste.
 
VINEGAR BASED BBQ SAUCE
http://allrecipes.com/Recipe/Vinegar-Based-BBQ-Sauce/Detail.aspx
Original Recipe Yield 1 1/4 cups


Ingredients

1 cup cider vinegar

1 tablespoon salt

1/2 teaspoon cayenne pepper

1 teaspoon crushed red pepper flakes

1 tablespoon brown sugar

Directions

1.In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar. Mix well and allow ingredients to mesh for about 4 to 8 hours before using.
 
APPLESAUCE BARBEQUE SAUCE
http://allrecipes.com/Recipe/Applesauce-Barbeque-Sauce/Detail.aspx
Original Recipe Yield 3 1/2 cups


Ingredients

1 cup applesauce

1/2 cup ketchup

2 cups unpacked brown sugar

6 tablespoons lemon juice

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon ground cinnamon

Directions

1.In a saucepan over medium heat, mix applesauce, ketchup, brown sugar, lemon juice, salt, pepper, paprika, garlic powder, and cinnamon. Bring mixture to a boil. Remove from heat, and cool completely. Use to baste the meat of your choice.

Memorial Day Barbeque Recipes

With the Memorial Holiday approaching, barbeque season will be in full swing!  Here is a barbecue menu that will make your party a hit...Vegetarians and meat eaters will be sure to enjoy it.
FOUR BEAN SALAD

http://recipes.howstuffworks.com/tools-and-techniques/5-best-barbecue-side-dishes2.htm

Four bean salad is nutrient-rich and delicious.Beans are a barbecue staple, perhaps because they go with so many types of grilled fixings. The vinegar and sugar in Four Bean Salad make this side dish simultaneously tart and sweet. But it's sweet for a reason. For a healthier or drier version of this salad, you can easily adapt the recipe by using less sugar, vinegar or salad oil. If you do so, consider replacing some of the lost flavor by sprinkling in some of your favorite spices; rosemary, oregano and thyme work well. The four beans included make up the substance of this side dish, and they're packed with nutrients we all need for optimal health: dietary fiber, protein, magnesium, thiamin and much more. Serve it with a slotted spoon, as it sits in a pool of dressing.
Ingredients:
•1 can green beans, drained

•1 can wax beans, drained

•1 can dark kidney beans, drained

•1 can garbanzo beans, drained

•1 small purple onion, sliced thin

•1 green bell pepper, sliced

Dressing:
•1/3 cup vinegar

•1/2 cup salad oil

•2/3 cup sugar

•salt and pepper to taste

Put all ingredients into a bowl and set aside. In another bowl, combine dressing ingredients and mix well. Drizzle over contents of other bowl and mix well. Let it sit in the refrigerator overnight. Serve the next day.



Grilled BBQ Potato Skins Recipe

http://www.foodnetwork.com/recipes/down-home-with-the-neelys/grilled-bbq-potato-skins-recipe/index.html
Ingredients

3 russet potatoes, scrubbed

4 slices cooked bacon, crumbled

2 tablespoons butter, melted

1 clove garlic, minced

3/4 cup Cheddar

1/2 cup barbecue sauce, warm

1/2 pound pulled pork

Sour cream, for topping

2 tablespoons snipped chives, for garnish

Directions
Preheat oven to 350 degrees F.

Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle.

Bake 4 strips of bacon on a small sheet pan in the oven for 15 minutes. Crumble bacon when it's cooled.

Preheat grill to medium heat.

Cut potatoes in half, lengthwise, and spoon out the flesh, leaving a half inch shell.
Melt the butter in saucepan and add minced garlic. Brush potatoes with the butter and garlic mixture. Flip over and butter the bottoms.
Place potatoes on grill and cook until crisp, about 4 to 4 1/2 minutes on each side and remove from grill.

Divide the cheese, barbecue sauce and pulled pork among the potatoes. Top potato skins with sour cream, crumbled bacon and chives for garnish.

Mini memphis style BBQ Burgers

http://www.kraftrecipes.com/recipes/mini-memphis-style-bbq-burgers-120035.aspx
What You Need
1 lb. lean ground beef


2 Tbsp. finely chopped red onions

4 KRAFT Singles, halved

8 slider buns, toasted

1/2 cup coleslaw

4 slices OSCAR MAYER Bacon, cooked, cut in half

1/3 cup BULL'S-EYE Memphis Style Barbecue Sauce

Make It
HEAT grill to medium-high heat.

MIX meat and onions; shape into 8 patties.

GRILL 3 min. on each side or until done (160ºF), topping with Singles for the last minute.

FILL buns with burgers and remaining ingredients.
QUICK FIX BARBEQUED FAJITAS

http://allrecipes.com/Recipe/Quick-Fix-Barbecued-Fajitas-2/Detail.aspx
4 SERVINGS (2 FAJITAS EACH)
Ingredients

1 pound boneless skinless chicken breasts, cut into strips

1 medium green pepper, cut into strips

1 medium red pepper, cut into strips

1 medium onion, cut into thin wedges

1/2 cup KRAFT Original Barbecue Sauce

8 TACO BELL® HOME ORIGINALS® Flour Tortillas, warmed

1 cup KRAFT Mexican Style Shredded Four Cheese

1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

Directions
1.Preheat grill to medium-high heat. Toss chicken and vegetables with barbecue sauce. Let stand 5 min. to marinate. Poke holes evenly in bottom of 13x9-inch disposable foil roasting pan with a fork or skewer. Place chicken and vegetables in pan. Place pan on grill; cover grill with lid.

2.Grill chicken and vegetables in pan 20 min. or until chicken is cooked through and vegetables are crisp-tender, stirring occasionally.

3.Spoon mixture evenly onto tortillas; top with cheese, salsa and sour cream. Roll up.

SIMPLE FRUIT SALAD

http://cookincowgirl.blogspot.com/2011/03/simple-fruit-salad.html
INGREDIENTS
Lots of baby spinach and other mixed greens


1/2 C strawberries, sliced

1/2 C blueberries

1/2 C blackberries

2 T vinaigrette dressing
DIRECTIONS
That's it! Sometimes I put cheese or nuts on a fruit salad to mix things up a little, but this fruit was just so good on it's own, I didn't feel like it needed anything else.

PICNIC POTATO SALAD
http://www.cooks.com/rec/doc/0,1743,131184-248197,00.html

INGREDIENTS
2 lbs new small red potatoes

3/4 cup extra virgin olive oil

3 tablespoons red wine vinegar (see note)

1/4 cup red onion, sliced

1 shallot or green onion, minced

3 cloves garlic, finely minced

1/4 teaspoon each of fresh basil and oregano, minced

salt and pepper, to taste

2 tablespoons fresh parsley

1/2 green pepper, cut into thin strips

DIRECTIONS
Because this potato salad contains no mayonnaise, it's a safe bet for your next picnic or cook-out for those long hot Summer days. Be sure to taste and season well.

Scrub potatoes, removing eyes and discarding any green ones. Add 1 teaspoon salt to a medium saucepan of boiling water; gently lower potatoes into water and cook, with skins on until fork tender. Rinse briefly under cold water. Cut into quarters and return to hot pan. Add olive oil and remaining ingredients.

Stir for one minute over medium heat. Set aside to cool.

May be served warm or cold.

Note: 1 tablespoon of balsamic vinegar and 2 tablespoons red wine vinegar may be substituted for the 3 tablespoons wine vinegar for a more piquant blend. Add the garlic to the vinegar and let it sit for 30 minutes before preparation to help take the "edge" off.

Borders Double Dog Dare Reading Form 2011

     Every year my girls and I participate in the reading program at Borders Book stores.  Its great fun and they are able to choose a book for free after reading their 10 books.  The books can be whatever they like... Just bring your form in when they are done, and they choose from a list of wonderful titles...  (Younger readers can have their books read to them.)



http://media.bordersstores.com/pdf/formDoubleDogDare.pdf