Chicken BBQ Sauce Marinade

My whole family LOVES this sauce! It's our go to recipe for grilling at the pool, the smell makes everyone there drool!

What You Need:

4-6 pieces boneless skinless chicken breasts

1 bottle BBQ sauce (Sweet Baby Ray's all the way!)

1/4 c vinegar

1 t red pepper flakes

1/4 C brown sugar

1/2 t garlic powder

How to Make It:

Place chicken in a gallon ziplock bag, mix the marinade ingredients in a medium bowl, pour over chicken. Marinate 4-6 hours or if chicken is frozen overnight. Grill until juices run clear.

Perfect for throwing in the cooler for camping (frozen) or grilling at the park or pool.

Pizza Rolls

What You Need:

Homemade Pizza Sauce

How to Make It:

Bake according to Crescent pkg. directions.

Pizza Sauce

This is Noah's favorite sauce, he's my pizza guy.
I actually had to make this the first time because I forgot to buy his pizza sauce at the store. I grabbed what I had in the pantry and it turned out yummy!

What you need:

1 can (15oz) tomato sauce

1 can (6oz) tomato paste

1 T Italian seasoning

1 T Johnny's Garlic Spread Seasoning

1 t sugar

How to make it:

Whisk all ingredients together in medium bowl, store leftovers in mason jar and refrigerate.

Chocolate Gooey Cake in a Jar

What You Need:

Cake:

    Devil’s Food / Chocolate cake mix and ingredients it calls for (oil, eggs, etc.)

Topping:

    1/2 cup packed brown sugar

    1/4 cup cocoa

How to Make It:  

 Preheat the oven to 350°F. Spray 6 jars with nonstick spray.

Prepare cake batter according to box directions. Divide the batter between the jars.

To make the topping, stir together the sugar and cocoa and sprinkle it over the batter, dividing it between the jars.

Pour about 3 Tbsp. of boiling water over each (I find this easiest by boiling 2 cups of water in the microwave and then dipping a 1/4 cup measuring cup into it, filling it about 3/4 full, then pouring it over top of each cake), but don’t stir them!

Place the pudding cakes on a baking sheet and bake for 30-35 minutes, until they appear done and the sauce is bubbly.

Serve warm, preferably with vanilla ice cream or whipped cream.

Serves 6.

Crock Pot Ravioli

Super simple, NO boiling required!

What You Need:

    25 oz bag of frozen ravioli (we like cheese)

    1 jar of your favorite spaghetti sauce

    1 cup shredded mozzarella cheese

How to Make It:

    Lightly spray your crock with cooking oil.

    Dump your bag of frozen ravioli right into the crock-pot.

    Pour your jar of sauce over the ravioli.

    Stir the ravioli to evenly coat with sauce.
       Be careful, don’t chip a nail. I know this is strenuous work.

    Cover and cook on high for about 2.5-3 hours (depending on how fast your crock-pot cooks).

    About 20 minutes before you are ready to serve, sprinkle the top of the ravioli with finely shredded mozzarella cheese. Pop the lid back on and let it melt- about 20 minutes.

Serve with garlic bread and, if you feel the need for a veggie, green beans or squash mix.

jello-in-a-jar

Fourth of July version

Banana Trifle

Ingredients:

3 cups  cold milk

1 pkg.  (6 1/2-serving size) JELL-O Banana Flavor Instant Pudding

1 box NILLA Wafers

3-4 medium  bananas, sliced

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed

Directions:

POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min.

FOLD 1/2 tub of COOL WHIP into pudding until well blended.

ARRANGE NILLA wafers on bottom of trifle bowl; top with layers of half each of the banana slices and pudding. Repeat all layers. Cover with left over whipped topping.

REFRIGERATE 3 hours. Store leftover dessert in refrigerator.