Barbeque Roasted Potatoes with Sour Cream Bacon Sauce

Recipe courtesy of Sandra Lee

Yummy!

Ingredients:

For Potatoes:

3 T olive oil
2 T barbeque seasoning (Grill Mates)

1 T crushed garlic

2 t lemon juice

1 1/2 lbs. baby white potatoes, quartered.

For Sauce:

1 C sour cream

2 T crumbled bacon

1 T worcestershire sauce

1 T dried chives

1 t hot sauce

Directions:

Potatoes:

Preheat grill to medium heat.

In a large bowl add olive oil, barbeque seasoning, garlic and lemon juice. Mix well to combine. Add potatoes and toss to coat.

Place potatoes in an aluminum foil pouch and seal. Place on the grill or in a preheated 400 degree oven for 20-25 minutes until potatoes are tender.

Sauce:

Combine all ingredients in a small bowl. Put the potatoes into a medium bowl and pour in the sauce. Toss well to coat the potatoes or serve the sauce on the side.

Tart and Tangy Steaks

Recipe courtesy of Sandra Lee
This is my favorite marinade ever!

Ingredients:
1/4 C dijon mustard
1/4 C steak sauce
1 T crushed garlic
1 T dried parsley
4 steaks
2 T steak seasoning

Directions:
In a large resealable bag combine mustard, steak sauce, garlic and parsley. Massage the bag to combine ingredients.
Place steak into bag with the marinade and massage bag to cover steaks. Allow to marinate in the refrigerator for at least 30 minutes or as long as over night.

Preheat grill to medium high heat.

Remove steaks from bag and sprinkle both sides with the steak seasoning. Place on a well oiled grill and cook as desired.

Veggie Stuffed Onions

Recipe courtesy Sandra Lee
This goes great with Tart and Tangy Steaks also by Sandra Lee (see separate recipe).

Ingredients:
4 large sweet onions, peeled
2 cups frozen mixed vegetables
2 T herb garden seasoning (McCormick)
1/2 C shredded cheddar
4 T butter, cut into 4 pieces

Directions:
Preheat grill to medium heat.

Slice off the top third of each onion and set aside; save tops. Slice an "X" in the inner 2/3 of each onion. Using a spoon remove the inside of the onion forming a bowl. Dice the removed inner section of the onions and set aside.
In a medium bowl combine the veggies, diced onion, seasoning and cheese. Evenly divide the mixture into each onion bowl. Top each filled onion with a pat of butter.
Cover the onion with its original top. Wrap with 2 layers of foil and place on the grill or in a preheated 400 degree oven. Grill or bake for 20-30 minutes or until onions are tender.

*You'll want to adjust this to make one onion per person.

Grandma Elmen's Chili

This is my Grandma Elmen's recipe. Every meal at Gram and Pap Elmen's house was served with mashed potatoes, even chili. To this day I love it like that, though usually we just have it with buttered crackers on the side.

Ingredients:
2 lbs. ground meat
lg. can Hunt's Chili Beans
1 sm. onion, chopped
1 can tomato soup
1 can stewed tomatoes
1 can tomato sauce

Directions:
Brown and drain ground meat, add all ingredients to crock pot, simmer on low all day.

Baked Potatoes

Ingredients:
Idaho bakers
olive oil
kosher salt

Directions:
Rub clean, dry, poked potatoes with olive oil, sprinkle salt all over, place on microwave safe plate and cook on potato setting or wrap in aluminum foil and bake @ 350 for 1-1 1/2 hours.

Toppings:
butter, sour cream, bacon bits, broccoli, cheese sauce

Ranch Ham Topping: This is a favorite of Katie and Aaron, they learned to make it from the Better Homes and Garden's Jr. Cook Book

Ingredients:
8 oz. sour cream
2 T ranch dip mix
1 C diced, cooked ham
1/2 C shredded cheddar cheese

Directions:
Place all ingredients into small sauce pan and cook over medium-low heat, stirring occasionally until hot. Pour over potatoes.

Crock Pot BBQ Chicken

I made this for one of our rainy day BBQ's with our TLC group.

Everyone loved it.

WestSide Baptist Church, Yakima, Washington 1999.

Roger & Susan Kinder, Shane & Shauna Cox, Curtis & Rebecca Rice

Ingredients:

3/4 C ketchup

3/4 C water

1/4 C lemon juice

3T sugar

3 T worcestershire sauce

2 T mustard

1/2 C oil

salt and pepper

1 small onion, chopped

8 chicken breasts

Directions:

In crock pot mix all liquid ingredients, salt, pepper and onion. Add chicken; simmer on low all day.

Corn Casserole

We had this for the first time at Steve and Holly Wollcott's for Easter dinner 1998.
WestSide Baptist Church, Yakima, Washington

Ingredients:
1 15oz. can corn
1 4oz. can diced green chilis
1/2 lbs. grated jack cheese
1/2 lbs. grated cheddar cheese
2 eggs
sm. can evap. milk
1 T flour
salt and pepper
Directions:
In an 8x8 pan mix corn, chilis and cheese. In a small bowl stir together eggs, evap. milk, flour and salt and pepper to taste. Pour egg mixture over corn mixture; shake around until even. Bake uncovered @ 350, 30-40 minutes.

Perfect Margarita

Ingredients:
1 1/2 oz. tequila
3/4 oz. orange liquer
3/4 oz. Grand Marnier
1/2 oz. lime juice
2 oz. sour mix

Directions:
Pour all ingredients into shaker; add ice and shake. Strain into chilled glass.

Simple Syrup for Drinks

Ingredients:
2 cups sugar
1 cup water

Directions:
Mix sugar and water in heavy saucepan, let dissolve 5 minutes. Bring to slow boil, reduce heat and simmer 3-4 minutes stirring gently. Let cool. Store in glass jar; keep refrigerated.

Strawberry Margarita Smoothie

Ingredients:
1 oz. tequila
1/2 oz. triple sec
1/2 oz. strawberry schnapps
1 oz. lemon or lime juice
1 oz. fresh strawberries
1/2 oz. simple syrup (see separate recipe)

Directions:
Blend all ingredients together in blender.

Strawberry Margarita

Ingredients:
1 oz. tequila
1/2 oz. triple sec.
1/2 oz. strawberry schnapps
1 oz. lemon or lime juice

Directions:
Pour all ingredients into shaker; add ice and shake. Strain into glass.

Spinach Deviled Eggs

Ingredients:
12 hard-cooked eggs
1/4 cup mayonnaise
2 T vinegar
2 T butter, softened
1 T sugar
1/2 t pepper
1/4 t salt
1/2 cup frozen chopped spinach, thawed and squezed dry
4 bacon strips, cooked and crumbled

Directions:
Slice eggs in 1/2 lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Stir in the mayonnaise, vinegar, butter, sugar, pepper and salt. Add spinach and mix well. Stir in the bacon; spoon into egg whites. Serve immediately.