Classic Barbecued Chicken

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Course Entrées
Prep Time 10 minutes
Cook Time 35 minutes
Servings
people
Course Entrées
Prep Time 10 minutes
Cook Time 35 minutes
Servings
people
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Instructions
  1. Prepare outdoor grill for direct grilling over high heat. In small bowl, mix, paprika, Cajun seasoning, sugar, salt, pepper and garlic powder. Trim excess fat from chicken. Rub all sides of chicken with seasoning mixture.
  2. Place chicken, skin side down, on hot grill rack. Cover and cook 4 to 5 minutes or until outside of chicken is seared, watching carefully for flare-ups. If flare-ups occur, open grill and move chicken to outside, or cooler, part of grill.
  3. Reduce heat to medium. Turn chicken skin side up. Cover and cook 30 to 35 minutes longer, turning occasionally and watching carefully for flare-ups. Brush skin side of chicken liberally with some of the barbecue sauce during last 10 minutes of cooking.
  4. Turn off grill, cover and let stand 5 to 10 minutes. Chicken should reach an internal temperature of 165° and juices should run clear when chicken is pierced with a knife. Serve with any remaining barbecue sauce for dipping.

Country-Style Baked Beans

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Bring a taste of the country to your family's dinner table!
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Course Side Dishes
Prep Time 20 minutes
Cook Time 60 minutes
Servings
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Instructions
  1. Preheat over to 325°. Spray 3-quart casserole dish with nonstick cooking spray.
  2. In large skillet with 2-inch sides, cook bacon over medium heat 10 minutes, stirring occasionally. Add onion and cook 5 to 7 minutes or until bacon is lightly browned. Remove from heat and stir in remaining ingredients.
  3. Transfer mixture to prepared casserole dish and bake 1 hour.

Grilled Red Potatoes

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Quick & easy grilled side dish!
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Rating: 3.5
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Course Side Dishes
Prep Time 0 minutes
Cook Time 0 minutes
Servings
people
Course Side Dishes
Prep Time 0 minutes
Cook Time 0 minutes
Servings
people
Votes: 2
Rating: 3.5
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Instructions
  1. Chop potatoes in half. Cut two large pieces of foil and place half of the potatoes on the center of each. Sprinkle seasoned salt and pepper over potatoes to taste. Divide garlic and parsley evenly then spread over the potatoes. Slice the butter thinly add

All-Star Pork Meatballs

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Treat the All-Stars in your family to these amazingly simple and delicious pork meatballs!
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Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
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Instructions
  1. Heat oven to 375° F. In a large bowl, combine ground pork, onion flakes, corn flakes, salt, pepper and egg. In a small bowl, stir together ketchup, brown sugar and dry mustard. Spoon 2 tablespoons of the ketchup mixture into the pork and mix well. Sp
  2. Recipe and photo courtesy of the National Pork Board, http://www.porkbeinspired.com

Brussels Sprouts with Bacon & Thyme

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Course Side Dishes
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Course Side Dishes
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
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Instructions
  1. Heat large covered saucepot of salted water to boiling over high heat. Add sprouts; heat to boiling. Cook sprouts to 5 or 6 minutes or until tender-crisp; drain. Meanwhile, in large skillet, cook almonds over medium heat 5 to 6 minutes or until golden bro
  2. In same skillet, cook bacon over medium heat 5 minutes, stirring occasionally. Add onion and cook 4 to 5 minutes or until tender, stirring frequently. Stir in garlic and thyme, and cook 1 minute. Stir in vinegar, brown sugar, salt and pepper; heat until m

Grilled Romaine Salad with Creamy Blue Cheese Dressing

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Your backyard BBQ doesn't have to be all about hamburgers and hot dogs. Try adding this grilled salad to your cookout menu!
Instructions
  1. Prepare Creamy Blue Dressing: In medium bowl, combine all ingredients. Cover and refrigerate until ready to serve.
  2. Prepare Grilled Romaine Salad: Soak skewers in water 15 minutes. Preheat oven to 300°. Line rimmed baking pan with nonstick foil or parchment paper. Spread cheese in single layer on prepared baking pan and bake 5 to 6 minutes or until golden brown. L
  3. In large nonstick skillet, cook bacon over medium heat 13 to 15 minutes or until crisp, turning occasionally. Transfer bacon to paper towels to drain. Let cool and crumble.
  4. Prepare outdoor grill for direct grilling over medium-low heat. Place 5 shrimp on each skewer; sprinkle both sides with Cajun seasoning. Trim core from romaine and cut each head lengthwise in half through core. Brush cut sides of lettuce with oil; sprinkl
  5. Oil grill rack. Place shrimp skewers and lettuce, cut side down, on hot grill rack. Cook shrimp 4 to 6 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°, turning once halfway through cooking; cook lettuce 3 to 5 min
  6. Place lettuce halves, cut side up, on each of 4 plates and insert 1 shrimp skewer into lettuce. Top with dressing, sprinkle with crumbled bacon, tomatoes, and onion, and garnish with cheese crisp to serve.

Yucatan Vegetable Empanadas with Tomato-Ranch Salsa

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Course Entrées
Prep Time 45 minutes
Cook Time 30 minutes
Servings
people
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Instructions
  1. In large skillet, heat oil over medium-high heat. Add potatoes, onion, carrot and garlic, and cook 5 minutes or until potatoes and carrot are almost tender. Add bell pepper and zucchini, and cook 5 minutes or until all vegetables are tender, stirring freq
  2. In small bowl, stir together salsa and dressing; refrigerate until ready to serve. Stir cheese into vegetable mixture.
  3. Preheat oven to 425°. Place 1 pie crust on flat surface. Using 3-inch round cutter, cut 9 circles from dough. Gather scraps, re-roll and cut 3 more circles. Place about 1 heaping teaspoon filling on center of each round. Brush 1 side of dough edges w
  4. Place empanadas on baking sheet, prick tops with fork and lightly brush with egg mixture. Bake 15 minutes or until golden brown. Repeat with remaining pie crust and filling (there may be some filling remaining). Serve warm with tomato-ranch salsa.

Crab & Shrimp Bruschetta

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Simple, fresh and delicious, this bruschetta is a little slice of summer you can enjoy all year long!
Instructions
  1. In blender, puree garlic, and oil until smooth. In large bowl, combine 3 tablespoons oil mixture, tomatoes, crabmeat, shrimp, rice vinegar, basil, salt, and pepper.
  2. Cut bread into 1-inch-thick slices and brush generously with remaining oil mixture. Preheat grill pan over high heat. Grill bread slices 1 minute per side. To serve, spoon seafood mixture onto bread; top with cheese.

Chicken Paprikash

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A slow-cooked version of a traditional Hungarian favorite!
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Course Entrées
Prep Time 20 minutes
Cook Time 345 minutes
Servings
people
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Instructions
  1. In 5- to 6-quart slow cooker, combine chicken, broth, garlic, half of the green bell pepper, onion, paprika, salt, black pepper and cayenne pepper. Cover and cook on low 5-1/2 hours or on high 2-1/2 hours.
  2. Meanwhile, about 30 minutes before paprikash is done, prepare noodles as label directs; drain.
  3. In small bowl, stir together sour cream and flour, and stir into slow cooker. Increase heat to high, cover and cook 5 minutes. Stir in tomatoes, red bell pepper and remaining half of the green bell pepper; cover and cook 10 minutes longer. Serve chicken p

Family-Style Lasagna

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Course Entrées, Pastas
Prep Time 25 minutes
Cook Time 45 minutes
Servings
people
Course Entrées, Pastas
Prep Time 25 minutes
Cook Time 45 minutes
Servings
people
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Instructions
  1. Preheat oven to 350°. Heat large covered saucepot of salted water to boiling over high heat. Add noodles and cook as label directs; rinse noodles under cold water and drain.
  2. Meanwhile, heat large saucepot over medium-high heat. Add ground beef and sausage, and cook 8 to 10 minutes or until browned.
  3. Add onions and garlic, and cook 4 minutes or until onions are soft. Add tomatoes, marinara sauce, Italian seasoning, salt and pepper. Heat to simmering and cook 10 minutes. In large bowl, combine ricotta cheese, 3 cups mozzarella cheese and 1-3/4 cups Par
  4. Spray 13 x 9-inch baking dish with nonstick cooking spray. Spread 2 cups sauce into bottom of baking dish. Place 3 noodles over sauce, top with 1/5 of the sauce. Repeat 4 more layers of noodles, cheese mixture and sauce; top with remaining 1 cup mozzarell
  5. Cover with foil; bake 45 minutes. Remove from oven and let stand 20 minutes before cutting.