Greetings everyone and welcome to Inter-Bikes International Cafe where the food is always cooking! Happy Labor Day everyone, the riding season draws quickly to an end, but the recipes just keep on going here! Checkout this Month’s awesome Biker recipes, there’s a lot to look at and tryout, you might one for your Labor Day weekend party or Outing. Oh! There’s Desserts too from Melody and Friends too, so have a great Holiday and see you next Month!

Hey! Join in the fun and tasteful excitement, send us your recipes we'll get them up here for the world to see and try, so don't be shy send them to: fatboy@chef-fatboy.com and while your at it stop by our website for even more awesome Biker, Wild Game and Dessert recipes at: : http://www.ny-biker.com/fatboy/index.htm  you’ll be glad you did and so will we!

Ride safe and always EAT WELL!

Chef Fat Boy,  Melody and Family

Veggies / Salads:

Cheesy Corn on the Cob

Submitted by: HGFTRY33

Ingredients:

5 ears fresh sweet corn, husks and silks removed
1/2 cup mayonnaise
1 cup parmesan cheese
Chili powder to taste
Salt and pepper to taste

Directions:

Brush a thin layer of mayonnaise on corn. Sprinkle the corn with cheese, chili powder, salt and pepper. Wrap each corn in foil and place on the grill. Turn occasionally and grill for approximately 10 minutes. (kernels will brown slightly) Serve warm.

Pasta Salad

Submitted by: louanne55, NY.

Ingredients:

8 ounces corkscrew noodles or macaroni noodles
4 ounces tomato and basil feta cheese - chunked
8 ounces grape tomatoes - cut in half
2 green onions - chopped
1 tablespoon fresh tarragon - chopped or 1/2 teaspoon of dried
Lemon juice
Mustard
Oil
Yogurt
For dressing:
1/4 cup lemon juice
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/3 cup olive oil
1/2 of an 8oz. container of plain yogurt
Pepper to taste

Directions:

Cook corkscrew noodles according to package directions.
Drain and rinse with cold water. In a medium bowl, whisk together the lemon juice, mustard, salt and pepper. Whisk in oil until thickened.
Whisk in yogurt. Add grape tomatoes, feta cheese, green onions and tarragon to the noodles. Add the dressing and toss. Serve immediately or cover and refrigerate for 2-24 hours. Salt and pepper to taste.

Potato Salad with Ham

Submitted by: T_rextaylor

Potato Salad:

2 pounds red or other boiling-type potatoes
1 teaspoon salt
2 tablespoons vinegar, preferably cider
2 cups diced cooked ham
2 cups sliced celery, or any crisp raw vegetable (carrot, bell pepper, kohlrabi, etc)
1 small onion, thinly sliced then chopped
Dressing:
3 egg yolks - see TIP
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon dry mustard or 2 teaspoons of prepared mustard
1 tablespoon cornstarch or flour - use cornstarch for a gluten free version
1 cup milk
1 tablespoon vinegar
3 tablespoons butter - cut into 6-8 pieces

Directions:

Peel or scrub potatoes and dice into bite sized pieces. In a saucepan, cover potatoes with water, add 1 teaspoon salt and bring to a boil. Boil just until the potatoes are tender (7 - 10 minutes from when the water starts boiling - taste one to test for doneness). As soon as the potatoes are cooked, drain thoroughly and sprinkle with vinegar. Meanwhile for dressing, place egg yolks, salt, sugar and mustard in a saucepan and mix well. Mix the flour or cornstarch with a tablespoon or two from the cup of milk, and stir this into the egg yolk mixture. Whisk in the remaining milk and the vinegar and cook, stirring constantly over medium-low heat, until the mixture is very thick. However, don't let it boil or it will be lumpy.
Remove from heat, whisk in the butter and taste for seasoning. Add sugar, salt or vinegar as needed for the taste you prefer. Chill before adding to salad. TIP: The egg whites can be covered and refrigerated for a later use, such as merengues or macaroons. Add celery, onion and ham to the potatoes.
When dressing is cool add to the potatoes and chill. Serve cold.

Hot Potato Salad

Submitted by: rushmore66

Ingredients:

1 package precut potatoes (ready to heat)
2 links fresh sweet Italian sausage
1/4 cup chopped Italian parsley
2 tablespoons minced garlic
1/2 cup barbecue sauce
1/3 cup yellow mustard
1/3 cup low fat mayonnaise
Salt and pepper to taste

Directions:

Cook sausage in a skillet until cooked through.
Cut the sausage into thick slices; then cut the slices into halves.
Pour the bag of precut potatoes into a microwaveable bowl. Cover the bowl with a wet paper towel; then heat the potatoes for 3 - 5 minutes until steamy and soft (but not mushy). In a large bowl, combine the remaining ingredients and the cooked sausage. When the potatoes have finished cooking, add them to the bowl of ingredients. Fold everything together and serve warm.

Three Mustard Potato Salad

Submitted by: roadking3

Ingredients:

2 pounds red potatoes - unpeeled
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon grainy mustard
1 tablespoon brown spicy mustard
2 tablespoons olive oil
1/2 red onion - finely chopped
1 stalk celery - chopped
1/2 can roasted red pepper - finely chopped
2 tablespoons fresh parsley - chopped
salt and pepper to taste

Directions:

Place potatoes in large pot of boiling water. Cook over medium heat just until tender, approximately 25 minutes, don't overcook.
Drain potatoes and allow to cool completely, then cut into 1 inch pieces.
In a large bowl, combine mayonnaise with the mustards, vinegar and olive oil. Whisk until smooth. Add the onion, roasted red pepper, celery and parsley. Gently fold in the potatoes and season with salt and pepper.
cover and refrigerate overnight. *Note: This potato salad can be made up to three days ahead.

Grilled Sweet Potato Salad with Balsamic Vinegarette

Submitted by: meldavisd

Ingredients:

4 sweet potatoes, peeled and cut into 1/2" slices
1/2 cup red bell pepper, diced
1/4 cup green onions, sliced
1/4 cup fresh flat leaf parsley, chopped
Balsamic vinaigrette:
Non-stick cooking spray

Directions:

Spray all sides of sliced potatoes with non-stick cooking spray.
Grill potatoes over medium heat (350°F - 400°F) 5 to 10 minutes, depending on thickness of potato slices. Turn occasionally. Cool slightly and cut into 1" cubes. Combine potatoes, pepper, green onions and parsley in a large bowl; toss with vinaigrette.

Brats n Beer Potato Salad

Ingredients:

1 1/2 pounds boiling potatoes, red or Yukon Gold
4 bratwurst (substitute hot dogs)
1 cup sauerkraut, drained and, if desired, rinsed
1 onion
1 bottle or can of beer, preferably full-flavored dark beer, divided
1 tablespoon mustard
1 tablespoon vinegar
3 tablespoons olive, canola or other vegetable oil
Salt and pepper

Directions:

Scrub or peel the potatoes and cut into 3/4 inch chunks.
Put in a saucepan, cover with water and add 1 teaspoon salt. Bring to a boil, reduce heat and simmer until potatoes are barely tender, about 10 minutes. Don't overcook. Meanwhile, in a saucepan or skillet, mix the brats, sliced, with the drained sauerkraut and about 1/2 bottle or can of beer. Simmer this until the brats are done. (If using pre-cooked brats, simmer until warmed through.) Slice the onion into paper-thin slices and separate into rings.
Drain the cooked potatoes and drizzle 2 - 3 tablespoons of beer over the hot potatoes. Make the dressing: whisk together 1 tablespoon beer, 1 tablespoon mustard, 1 tablespoon vinegar and 3 tablespoons oil. Add salt and pepper to taste. Mix the potatoes with the brats and sauerkraut. Stir in the onions. Add the dressing and mix gently. Serve warm or cold.

Submitted by: Pam Meece, FL.

Ingredients:

6 small to medium sized russet baking potatoes (total 3 pounds)
Olive oil
Canola oil
Kosher salt
Freshly ground pepper
6 strips of bacon
4 ounces grated Cheddar cheese
1/2 cup sour cream
2 green onions - thinly sliced, including the greens of the onions

Directions:

Scrub the potatoes clean then bake the potatoes using your favorite method, either oven or microwave. If using an oven, rub with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed. If using a microwave, rub all over with olive oil and cook on the high setting for about 5 minutes per potato. I have found that baking the potatoes in a conventional oven yields potatoes that are easier to work with (cut and scoop out), the potato seems to adhere to the skins a little better, but there is hardly a discernible difference in the final product. While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels; let cool and then crumble. Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin. Increase the heat of the oven to 450°F. Brush or rub grape seed oil or canola oil (or another high smoke point oil) all over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack in a roasting pan (don't use a cookie sheet, it will warp, use a roasting pan or broiler pan that can take the heat). Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.
Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with green onions.

Broccoli Side Dish

Submitted by: Rachel H., NY.

Ingredients:

2 pounds fresh broccoli - cut up
1/4 cup olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1 teaspoon garlic - minced
Ground pepper to taste
1/2 lemon - zested
1/4 cup toasted, sliced almonds

Directions:

Cook broccoli in large pot of boiling water for 3-4 minutes, just until crisp tender. Place in an ice water bath to stop cooking. Drain.
In a medium bowl, whisk together the oil, vinegar, Dijon, garlic pepper and lemon zest. Pour over broccoli, pepper to taste and toss to combine.
Squeeze one lemon over all. Sprinkle with toasted, sliced almonds.

Corn Casserole

Submitted by: Paula Z. Ct.

Ingredients:

1/2 to 1 stick butter
1/2 cup diced onion
1 cup uncooked macaroni noodles
1/2 pound Velveeta cheese cubed
1 can cream corn
1 can corn (do not drain)

Directions:

Melt butter with diced onion. Pour into casserole dish.
Add uncooked noodles, cheese, and corn. Cook 1 hour, stirring 3-4 times at 350 degrees.

Sweet Potato Side Dish

Submitted by: Gyrlhd882, NY.

Ingredients:

4 pounds sweet potatoes - peeled and cut into 3/4 inch cubes
1 red onion - small and cut into thin wedges
1/4 cup olive oil - plus 3 tablespoons
Salt and pepper to taste
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 cup pecans - slightly chopped
1/2 cup golden raisins
1/4 cup craisins

Directions:

Combine sweet potatoes and 3 tablespoons of olive oil on a large baking sheet. Toss to coat all pieces. Spread them out on the baking sheet in an even layer. Season with salt and pepper. Bake at 450° for 35 minutes or until nicely browned, stirring occasionally. Combine 1/4 cup of olive oil, vinegar and mustard in a medium bowl. Whisk to combine.
Place roasted potatoes and onions in a large serving bowl. Add crasins, raisins and pecans. Toss to combine. Pour dressing over the top and toss gently. Serve warm or cool.

Summer Squash Fritters

Submitted by: megamama55, NY

Ingredients:

1 pound summer squash or zucchini, grated
3/4 cup Ricotta Cheese (or Feta)
1 large egg
3 green onions, chopped
3 tablespoons flour
1/4 cup chopped pine nuts
1 tablespoon fresh dill or 1 tsp dried
1 1/2 tablespoons fresh oregano or 1/2 tsp. dried
1 garlic clove, minced
1/4 teaspoon black pepper

Directions:

Grate the summer squash and sprinkle with 3/4 teaspoon salt and drain in a colander for 15 minutes. Squeeze squash with paper towels or a clean dish towel to remove excess liquid. Mix with all ingredients and form pancakes approximately the size of your palm. Sauté with olive oil.
Serve warm with dilled sour cream or yogurt.

Vegetable Salad

Submitted by: poleman74, NY.

Ingredients:

1/4 cup French salad dressing
1/2 cup sour cream
1 cup mayonnaise
1/4 cup sugar
2 teaspoons vinegar
2 cups broccoli florets
2 cups cauliflower - cut into bite sized pieces
1 cup cherry tomatoes - halved
1 cucumber - seeded and diced
2 green onion - diced

Directions:

Mix the salad dressing, sour cream, mayonnaise, sugar, and vinegar into a mixing bowl. Add in all of the vegetables, mix to coat. Cover and refrigerate for two hours for the flavors to blend. Any vegetables that you like can be used in this recipe.

September Recipes:

Grilled Turkey Burgers with Onion Relish

Submitted by: Gil Dyer, NJ.

Ingredients:

Onion Relish:
2 red onions - peeled and thinly sliced
Olive oil for drizzling
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
Salt and pepper to taste
1 tablespoon fresh thyme
Turkey Burgers:
1 1/2 pounds ground turkey
1 tablespoon Worcestershire sauce
1 tablespoon chipotle mustard
Salt and pepper to taste
Olive oil for brushing
4 rolls or buns
8 slices Munster cheese

Directions for Onion Relish:

Place sliced onions in bowl and sprinkle generously with olive oil. Place the onions in a grill rack on the grill, close the lid, and grill over medium heat for 5 minutes. Open the grill and turn the onion slices to brown the other side slightly. Remove from grill. In a medium bowl, whisk together the vinegar, mustard, salt, pepper, and thyme.
Whisk in the olive oil until emulsified. Add the grilled onions and stir to combine. Allow to sit at room temperature until ready to use. Turkey Burgers: Combine the ground turkey, Worcestershire sauce, mustard, salt, and pepper. Form into 4 patties. Brush each side with olive oil. Heat grill to medium-high. Place the patties on the grill and cook for 3-4 minutes on each side (for medium-well done). Remove the patties to a platter.
Brush the outside of each roll with olive oil and place on the grill over medium-low heat and grill for approximately 3 minutes. Turn the buns over and place two slices of cheese on each bun top and approximately 1/3 cup of onion relish on the bun bottoms. When cheese is melted, assemble the burgers and serve hot off of the grill.

Grilled Mushroom and Cheese Burger

Submitted by: Jorgeres, NY.

Ingredients:

1 pound ground beef
2 teaspoons steak sauce
1 teaspoon Lawry's seasoned salt
2 teaspoons fresh thyme, chopped (or 1 teaspoon dry)
8 ounces mushrooms, sliced
4 slices of your favorite cheese

Directions:

Combine the ground beef, steak sauce, seasoned salt, and thyme. Form into patties; then grill over medium heat until done. About 2 minutes before the burgers are done, add a slice of cheese over the top of each Pattie. Sauté the mushrooms in a pan with butter over medium heat until lightly browned. Stir occasionally. Grill the hamburger buns, cut side down, until lightly toasted. Top the burgers with the sautéed mushrooms and serve.

Grilled Cheese Burgers

Submitted by: sweetdaddybob, FL.

Ingredients:

1 pound ground beef
1/4 cup onion, minced
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black ground pepper
4 slices American cheese
4 hamburger buns
Red onion, thinly sliced rings
Tomatoes, thinly sliced
Lettuce leaves
Mustard
Ketchup
Cooking spray

Directions:

Preheat grill. In a medium bowl, combine ground beef, onion, Worcestershire sauce, salt and pepper. Form into 4 patties. Spray the burgers with cooking spray to prevent them from sticking to the grill grate while grilling, or brush cooking oil directly on the grill grate. Grill burgers approximately 4 to 5 minutes per side. Add sliced cheese during the last minute of grilling, allowing the cheese to melt slightly before serving.
Serve each burger patty on a bun and garnish as desired.

Pork Burgers

Submitted by: bobreese, NY.

Ingredients:

1 pound lean ground pork
Seasoned pepper
4 large soft sandwich buns

Directions:

Divide pork into four portions and shape into patties about 3/4-inch thick, handling meat as little as possible. Sprinkle both sides of patties with seasoned pepper. Grill over direct heat over medium-hot fire 5 minutes per side, turning once, until an instant read thermometer reads 160 degrees F. Serve immediately on buns with favorite condiments.

Grilled Beef

Submitted by: cooterj, Ct.

Ingredients:

Thick London broil
Salt
Pepper
Garlic powder

Directions:

Put meat on platter, salt liberally until white, pepper liberally until black, shake on garlic powder until white just before grilling. Grill on hot grill until ends are done medium and center slices are rare (or as well done as you like your meat). Transfer to serving platter and slice immediately. Will be tender, spicy, and juicy and wonderfully aromatic.

Grilled Ribeye with Chile Powder Rub

Submitted by: kookiepus, NY.

Ingredients:

4 rib eye steaks, 1-inch thick
1 teaspoon garlic - minced
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon chile powder
1/2 cup olive oil

Directions:

Mix garlic, salt, cumin, chile powder, and pepper in a small bowl. Whisk in the olive oil. Allow steaks to stand at room temperature for 20 minutes. Brush the rub all over the steaks. Grill over direct medium heat until cooked to desired doneness (approximately 6 minutes each side for medium rare). Turn only once. Allow to rest for 5 minutes before serving.

Grilled Marinated Flank Steak

Submitted by: humperpeter,

Ingredients:

Directions:

In a small mixing bowl, combine the garlic, grill seasoning, paprika, hot sauce, Worcestershire sauce, white wine vinegar and olive oil.
Place meat into a large re-sealable bag and pour the marinade over the top.
Place bag into a shallow pan to catch any drippings that might leak from the bag. Place in the refrigerator for three hours to marinate. Remove from the refrigerator and allow to stand at room temperature for 1/2 hour. Preheat grill to high. Grill steaks for 6-8 minutes on the first side, then flip the steaks and continue to grill for another 4-6 minutes or until the flank steak reaches your desired doneness. Remove from the grill and allow to rest for 5 minutes so the juices redistribute. Cut the flank steak against the grain for maximum tenderness.

Grilled Marinated Sirloin Steak

Submitted by: zapperz

Ingredients:

3 pounds sirloin steak
1/3 cup olive oil
2 cloves garlic - minced
2 tablespoons white wine vinegar
1/3 cup soy sauce
1/4 cup honey
1 teaspoon black pepper

Directions:

Whisk the oil, garlic, vinegar, soy sauce, honey, and pepper together in a small mixing bowl. Place sirloin steaks in a large re-sealable plastic bag. Pour the marinade into the bag, seal shut, and rub the marinade around over the steaks. Place the bag with the steaks inside into a casserole pan to catch any leaks and place everything into the refrigerator for 1 - 1 1/2 hours. Remove the pan from the refrigerator and allow to come to room temperature. Meanwhile, heat the grill to medium heat and rub the grates with cooking oil. Place steaks on the grill and cook for approximately 6 minutes; then flip steaks with a tongs and cook for another 5-6 minutes or until the steaks reach your desired doneness. While the steaks are grilling, pour the marinade into a saucepan and bring to a boil; then reduce the heat and simmer until it thickens. It makes a perfect sauce for the steaks.
Remove the steaks from the grill and allow to rest for five minutes before serving.

Ribeye Steak with Spicy Rub

Submitted by: ITKurt,

Ingredients:

2 tablespoons brown sugar
1 1/2 tablespoons fresh cracked black pepper
1 1/2 tablespoons paprika
1 tablespoon ground cumin
1/2 tablespoon salt
4 thick cut ribeye steaks - 1 inch thick or sirloin steak - cut 1 inch thick

Directions:

Combine sugar, pepper, paprika, cumin and salt on a platter.
Coat steaks evenly with the mixture. Let sit in the refrigerator for 30 minutes, then bring to room temperature. Grill steaks over direct heat for 4-5 minutes on each side for medium rare, 6 minutes on each side for medium, 7 minutes on each side for medium well, more time for desired doneness.
Remove steaks from grill and cover with foil, allow the steaks to rest for 2-3 minutes. Serve warm.

Grilled Flank Steak with Herbed Mushroom Sauce

Submitted by: bobofreze,

Ingredients:

3 flank steaks (1 1/4 to 1 1/2 pounds each)
1/2 cup Soy Sauce
1/2 cup Olive Oil
3 tablespoons Red Wine Vinegar
Freshly Ground Pepper
2 cloves Garlic, crushed
3 tablespoons Unsalted Butter
1 pound Fresh Mushrooms, cleaned and cut through the stems in thin slices
2 teaspoons Dry Rosemary
2 1/2 cups Good Quality Beef Broth plus more if needed
4 teaspoons Dijon Mustard
4 teaspoons Stone-Ground Mustard
1/2 cup Whipping Cream
Salt, Pepper
Fresh Rosemary Sprigs for Garnish

Directions:

Marinade: Whisk together soy sauce, olive oil, vinegar and generous amount of pepper in a medium bowl. Add garlic. Pour marinade over steaks, turning to coat all sides. I like to put the steaks and marinade in a zip lock bag and refrigerate overnight, turning a few times. Sauce: Heat butter and oil in a large skillet over medium high heat. When mixture is hot add mushrooms and saute, stirring constantly. Add rosemary, stock and mustards. Cook, stirring often until the sauce is reduced by about a third.
Add cream and cook 4 to 5 minutes or until the sauce coats the back of the spoon. Season to taste with salt and pepper (you may not need salt if you used canned stock). Sauce can be prepared a day ahead and kept refrigerated. Warm, stirring, over medium heat when needed. To cook steaks: grill over hot coals about 4 minutes per side for medium rare. Cooking time will vary depending on type of grill used, intensity of heat and thickness of steaks. To serve: cut steaks across grain into 3/8" thick slices. Arrange on serving platter and top with some of the warm sauce. Garnish with rosemary sprigs.

Cucumber Ranch Steaks

Submitted by: tracytracy,

Ingredients:

4 beef shoulder center steaks (Ranch Steak), cut 3/4 inch thick (about 5 ounces each)
1/2 cup finely chopped seeded cucumber
1/4 cup prepared ranch dressing
1 tablespoon garlic -pepper seasoning
1 small tomato, seeded, diced (optional)

Directions:

Combine cucumber and dressing in small bowl. Set aside.
Press garlic-pepper seasoning evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 9 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Serve steaks with cucumber sauce. Garnish with tomato, if desired.

Grilled Chicken Spiedini

Submitted by: moorecie,

Ingredients:

1/2 cup lemon juice
1/2 lemon - zested
1 tablespoon olive oil
2 tablespoons chopped pepperoncini
1 package chicken tenders - approximately 1 pound
1 cup Italian seasoned bread crumbs - divided
1/2 cup parmesan cheese - grated, divided
1 tablespoon fresh parsley - chopped
2 cloves garlic - minced
16 ounces fettuccine
1 tablespoon fresh basil - chopped
Olive oil for pasta

Directions:

Combine lemon juice, lemon zest and olive oil together.
Remove 2 tablespoons of this mixture into a small bowl and add pepperoncini and set aside. Place remaining lemon mixture into a re-sealable bag and add chicken tenders. Seal bag and refrigerate for 30-60 minutes. Place 1/2 cup of bread crumbs, 1/4 cup of parmesan cheese, parsley, and garlic in a shallow dish; blend together. Remove chicken tenders from the marinade and place into the crumb mixture, coating well one at a time. Thread onto a bamboo or metal skewer. Two fit nicely onto one. Preheat the grill to medium. Grill skewers directly for 10 minutes, turning once. Meanwhile, cook fettuccine according to package directions.
Place on a large serving platter and sprinkle with olive oil and basil; toss to combine. Sprinkle remaining bread crumbs, cheese and a little more olive oil on top. Place under a low heat broiler for 5 minutes. Top with chicken skewers and sprinkle all with pepperoncini mixture. Garnish with parsley if desired.

Grilled Lemon Chicken

Submitted by: rrraby,

Ingredients:

3 pounds chicken, cut up
2 tablespoons olive oil
5 dashes salt
5 dashes pepper
2 each lemons halved

Directions:

Wash and dry chicken; rub with oil and salt and pepper inside and out; grill for 30-45 minutes, turning and squeezing lemons over each piece frequently. Serve warm

Mexican Grilled Chicken

Submitted by: dogbones90,

Ingredients:

1 package Fajita Mix
2 chicken breasts
1 cup fresh salsa
1 cup Mexican style shredded cheese
Oil

Directions:

Fillet the two chicken breasts, so that you have (4) pieces.

Coat the pieces of chicken with oil; then sprinkle the fajita mix evenly on the chicken breasts. Rub it in evenly. Optional - place the seasoned chicken in a plastic bag and let it sit in the refrigerator for a few hours to marinate. Cook the chicken on the grill. Move to top rack temporarily and put a piece of foil on the main rack of the grill and transfer grilled chicken onto it. (This helps keep salsa and cheese from falling into the grill.) Generously cover each piece of chicken with salsa and sprinkle desired amount of cheese of top.
Close cover and leave on grill until cheese is melted. Remove and serve.

Grilled Chicken and Vegetables with Lemon Dijon Sauce

Submitted by: hogwildcook, FL.

Ingredients:

2 teaspoons shallots - chopped
1 teaspoon garlic - minced
2 teaspoons Dijon mustard
2 tablespoons oregano
1/4 cup lemon juice
1/4 cup olive oil
Pinch salt
1/2 pound red skinned potatoes - about 15, skins on
4 chicken breasts - boneless, skinless
Olive oil - to coat the chicken, potatoes, and asparagus
1 bunch asparagus - stemmed
Salt and pepper - to taste

Directions:

For the sauce/dressing, add the first 7 ingredients to a clean jar, tighten the lid, and shake well; set aside. Bring a pot of water to a boil.
Cut the potatoes in half. Place in the boiling water and cook only until crisp tender, about 15 minutes. Drain the potatoes and lay out on a baking sheet to dry. Meanwhile, preheat the grill to medium. Brush the chicken breasts with olive oil and season with salt and pepper. Toss the asparagus with a small amount of olive oil. Place the chicken breasts on the grill and cook one side until browned, about 8 minutes; then turn the chicken and grill the other side. Place the asparagus on the grill and cook until crisp tender, about 5 minutes; turn occasionally. Sprinkle olive oil over the potatoes and toss to coat; then sprinkle with salt and pepper. Place the potatoes on the grill, cut side down. Grill until browned and grill marks appear, about 5 minutes.
Remove everything from the grill, place on a large platter, and shake the dressing jar to re-combine the ingredients; then pour the lemon Dijon sauce over all. Serve warm.

Grilled Chicken with Balsamic Barbecue Sauce

Submitted by: hogwildcook, Fl.

Ingredients:

1 cup balsamic vinegar
3/4 cup chili sauce
1/4 cup ketchup
1/2 cup brown sugar
1 garlic clove, chopped
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon pepper
3 pounds chicken thighs, legs, breasts, separated or any combination

Directions:

In a saucepan on the stovetop, combine all of the ingredients except the chicken; stir to combine. Simmer over medium heat until reduced by 1/3 (approximately 20-30 minutes). The sauce will thicken somewhat.
Sprinkle the chicken with salt and pepper. Grill the chicken over medium heat 8-10 minutes; then turn and grill another 5 minutes or until it is no longer pink in the center. Brush each side with barbecue sauce near the end of the cooking time. Watch closely so the sauce will not burn on the chicken.
Serve extra sauce on the side. (This sauce is also good on steak.)

Caribbean Key Lime Chicken

Submitted: rader666,

Ingredients: 

4 filets of boneless skinless chicken breast
2 teaspoons Caribbean Key Lime seasoning
1 each lime

Directions:

Squeeze over the chicken breast the juice of the one lime. Sprinkle with Caribbean Key Lime Spice, on both sides of the chicken. Grill till done, approx. 5 minutes on each side. Serve with salsa or over a nice green salad.

Grilled Fish with Herbs

Submitted by: Mary L. NY.

Ingredients:

1 1/2 pounds skinless fillets of any firm fish
1/2 cup chopped mixed fresh herbs
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive, canola or any mild vegetable oil
1 lemon (optional)
2 tablespoons butter (optional)

Directions:

For this versatile dish, use whichever herbs you prefer. This recipe used savory, marjoram and dill for herbs, but parsley, oregano, mint or cilantro are other herbs that could be tried. Chop the herbs finely, add salt and pepper, mix well. Press this mixture into the fillets on both sides.
Wrap the herb-coated fillets in plastic wrap or foil and refrigerate for an hour or more, up to 24 hours. Heat the grill and oil the grates very throughly, or use an oiled grilling basket. Drizzle or spray cooking oil on the fillets, being careful not to dislodge the herb coating. Cook the fish over direct heat, about 9 or 10 minutes total for each 1 inch of thickness. It should be opaque at the center when done. Be careful not to overcook it. Overcooked fish tends to be dry and flavorless. Slice the lemon, if using, into wedges. Have the butter melted if you wish to use it as a pour-over sauce. Serve hot off the grill.

Lemon-Dill Grilled Fish

Submitted by: capt’n Hank, NJ.

Ingredients:

4 filets tilapia
Salt and pepper
1 lemon - thinly sliced
2 cloves garlic - minced
2 teaspoons dill - finely diced

Directions:

Preheat grill to medium heat. Prepare 4 12x12 inch pieces of foil. Salt and pepper both sides of each filet. Place 2 lemon slices on each foil square. Rub garlic onto each lemon slice. Place a piece of fish on top of the lemon and garlic. Sprinkle with dill. Wrap securely with foil. Place on . Cook for 8-10 minutes, until fish flakes easily with a fork.

Fish on the Grill

Submitted by: maxiemay, NJ.

Ingredients:

Piece fillet of fish
2 pinches salt
2 pinches pepper
2 tablespoons lemon juice
3 ounces butter

Directions:

Place fish on foil, season with salt and pepper. Add lemon juice and butter; wrap foil and place on grill. Check in 15 minutes to see if the fish is flaky. If not, let it grill for five more minutes. There is room on grill for corn or steamed veggies, or hamburgers and hot dogs for kids.

Mustard Grilled Salmon

Submitted by: Mike Ober, Pa.

Ingredients:

4 (6 oz.) salmon fillets with or without the skin
3 tablespoons Dijon mustard
1 tablespoon lemon juice
1 tablespoon honey
1/2 cup dill

Directions:

Place salmon on baking sheet, skin side down if skin is still on.
In small bowl mix together mustard, lemon juice, and honey. Spread on top of each fillet. Transfer to grill over medium heat. Grill until fillets are no longer dark pink in center; approximately 6-8 minutes. Do not turn.
Sprinkle with dill just before serving.

Whole Yellowtail Snapper

Submitted by: capt’n crusty, FL.

Ingredients:

One Yellowtail Snapper per person, 1-2 lb fish
1/2 orange per person, sliced

Directions:

Scale fish & Clean body cavity . Fill body cavity with 3-4 orange slices. Make 2-3 slits on both sides of the fish through the meat
Grilling: Low to Medium Low Heat 350F Oil Grill Grates with olive oil just prior to putting fish on the grill. Grill 3-4 minutes and turn once
Marinade lightly with butter. Grill 3-4 minutes more or until fish is all white, the skin will likely fall away enough to check the doneness

Grilled Skewered Lobster with Shrimp

Submitted by: capt’n Crusty, FL.

Ingredients:

LOBSTER - in this case warm water spiny lobsters
Skewers
Supporting Cast of Shrimp

Directions:

Allow lobster to come to room temperature and remove from shell, or remove the shell from the meat by pulling, tearing or scalpel. Skewer. Try to stay in the center of the meatiest parts. If using bamboo skewers pre-soak them for at least an hour prior to grilling. Skewer shrimp as a great supporting cast to the lobster. Brush lobster with olive oil to aid in non-stick. Grilling Great Lobster and Shrimp with MEDIUM HEAT- 400F Max, too hot, too fast will be rubbery. For charcoal grills let the coals reach their peak and grill on the downside. Set BGE and other smokers at 350-400F. Lay the skewer across the Grill Grates on an angle almost vertical. The lobster will take 15-20 minutes turning a couple of times and change the angle to come to horizontal. This allows more surface to come in contact with the Grill Grates during grilling. Give the lobster a 10 minute head start then put the shrimp on. They need less than 10 minutes turning once. The shrimp may come off before the lobster or at the same time- judge by color and firmness.

Grilled Tuna Kebabs

Submitted by: jerrythom, Pa.

Ingredients:

3 tablespoons tamarind sauce
1/2 teaspoon dried red pepper flakes
1/2 cup chicken stock
1 green onion - chopped, white and green portions
2 cloves garlic - minced
1 tablespoon fresh ginger - minced
Salt and pepper to taste
4 tuna steaks, approximately 1 inch thick
Cherry tomatoes

Directions:

In a small bowl, combine tamarind sauce , dried red pepper flakes, chicken stock, green onion, garlic, ginger, and salt and pepper.
Cut the tuna steaks into 1-inch cubes. Put the cubes of tuna into a marinating dish and pour the sauce over the tuna. Marinate for only a half hour. Reserve the marinade. Skewer the tuna cubes alternating with the tomatoes. Heat grill to medium high. Place the kebabs on the grill and grill each side for approximately 2 minutes so the tuna cubes stay pink in the middle. Grill longer if you prefer your tuna well done. Meanwhile, put the reserve marinade in a small saucepan, and simmer for 10 minutes to reduce and thicken. Serve as a dipping sauce with the kebabs.

Grilled Herb Tuna Steaks

Submitted by: marion Jacobs, Pa/

Ingredients:

4 tuna steaks (about 1" thick)
Olive oil
2 tablespoons fresh thyme, minced
1 teaspoon salt
1 teaspoon lemon pepper
2 bunches of fresh thyme, soaked in cold water for 15 minutes and drained

Directions:

Preheat the grill to medium heat. Coat the tuna steaks with oil.
In a small bowl, mix together the thyme, salt, and lemon pepper. Sprinkle this mixture generously on skinned sides of the tuna steaks. Just before placing the fish on the grill, place the soaked herbs on the grill grate. Place the fish on top of herbs. Grill 3-4 minutes (depending on the thickness) on each side, just until seared on the outside but rare in the middle. (Cooker longer if you wish.) Garnish with rosemary or thyme. Serve with rice and grilled vegetables.

Simple Grilled Shrimp and Scallops

Submitted by: racerunner, Pa.

Ingredients:

Large sea scallops
Shrimp
Basting Sauce:
Melted butter
Lemon juice
Pressed garlic
Lawrey's season salt

Directions:

Baste the shrimp and scallops prior to grilling in this simple sauce and in less than 10 minutes you have the foundation for a great meal. Serve over pasta, risotto, or rice. Grilling Instructions: Warm UP the Grill to Medium 450 F Max- no need for a scorching hot Grill Grate. The goal is firm and tender. Give the scallops a 5 minute head start and turn once before putting the skewered Shrimp on the Grill Grates. Turn ship after 2-3 minutes. Off in 5 minutes while still pink (not red- that is over-cooked) and opaque.

Grilled Pork Roast

Submitted by: AdamJ. NY.

Ingredients:

2 pounds pork loin roast, preferably bone-in
3/4 cup kosher salt or pickling salt (use 1/4 cup salt per cup of water)
1 tablespoon cooking oil
Fresh or dried herbs such as sage, rosemary, or savory (optional)

Directions:

Using a dish or non-reactive pan that will hold the meat fairly snugly, add enough water to completely cover the meat. Remove the meat, measure the water that was used, and add 1/4 cup of salt for each cup of the water. Stir until the salt is dissolved. Add herbs (optional) to the liquid, insert the meat into the brine, cover, and refrigerate. (A zip-top bag can be used for brining; however, place it into a cake pan or other container when refrigerating to catch any possible leaks.) Brine for at least 4 hours; you may also brine the meat overnight. After brining, cook the meat on the grill using the indirect cooking method. For a gas grill, turn one burner off after the grill is hot; for a charcoal grill, move the coals to one side after the grill is hot. Remove the roast from the brine and pat dry. Brush with oil and brown over the direct heat section of the grill (the side of the grill over the lit burner or hot coals). Cook for about 3 - 4 minutes per side or until golden brown.
After the meat has been browned, move it to the indirect heat area of the grill; then cover the grill and cook until the internal portion of the meat registers 150°F on an instant-read thermometer. This should require about 1 to 1 1/2 hours of cooking time over the indirect heat. Remove the pork roast from the grill, cover loosely with foil, and let it rest 15 minutes before slicing and serving. Note: The resting time is important to achieve the optimum flavor, tenderness, and doneness; the meat will continue to cook while resting and the juices will become evenly distributed throughout the meat.

FatBoy’s Grilled Pork Loin Marinated in Beer

Ingredients:

2 pork tenderloins - 1 pound each
1 bottle of beer - any variety
1 onion - medium and sliced thin
8 sage leaves - chopped
2 sprigs oregano - fresh, leaves removed and chopped
1 apple - peeled, cored and sliced thin
1/3 cup Dijon mustard
1/4 cup olive oil
Salt and pepper to taste

Directions:

Place 2 pork loins in a 9- x 13-inch baking dish.
Cut slits across the top of each loin at 1-inch intervals 1/2-inch deep.
Pour beer over loins. Sprinkle sliced onion and apple over all.
Sprinkle sage, oregano, salt and pepper over the top of all. Mix together the mustard and olive oil in a small bowl. Coat the top of each loin with the mustard mixture. Cover and refrigerate for 60 minutes. Heat grill to medium.
Place loins directly on grill and grill for 10 minutes on each side.
Place onions and apples in a grill pan and grill for 10 minutes or until the onions are soft and the apples have grill marks. Remove the loin from the grill and allow to rest for 10 minutes before slicing. Slice and serve with the onions and apples on the side.

Balsamic Grilled Pork Chops

Submitted by: Tom Johnson, FL.

Ingredients:

6-8 boneless loin chops
1/4 cup balsamic vinegar
1/4 cup olive or vegetable oil
2 tablespoons honey
3 cloves garlic, minced
1/2 teaspoon salt
Pepper to taste

Directions:

Place the pork chops in a shallow dish or a re-sealable plastic bag. Stir together the vinegar, oil, honey, garlic, salt, pepper. Pour this mixture over the pork chops. Place in the refrigerator and allow to marinate for 1 hour. Remove the chops from the marinade and place on the grill on medium-high heat. Grill covered for 10 minutes on each side, turning once. (It may take less time depending on the thickness of the pork chops.)

Susan’s Thick Grilled Pork Chops

Submitted by: Susan Bishop, NY.

Ingredients:

1/4-1/2 pound per person thick pork chops
Seasoning Rub measurements are per chop:
1 1/2 teaspoons of olive oil
1/2 crushed garlic
1/2 teaspoon sea salt or to taste
1/2 teaspoon freshly ground pepper

Directions:

Whisk oil and garlic together. Rub herbed oil in well all over meat. Salt and pepper all over meat. GRILLING Place pork chops with seasoning rub on preheated Grill Grates (8 to 10 minutes on Low-Low/Med Heat, lid down). Grill pork chops with lid-down on Low-Low/Med Heat. For charcoal, preheat your Grill Grates after the red hot peak, gray coals only (8-10 minutes), lid closed. NOTE: Judge the initial sear marks to get an indication of how hot you are cooking. If the sear marks are dark to black on the first flip, you are cooking too hot, turn down the burners. Notice how the natural pork juices sizzles just under the chops to enhance juiciness. Your grill never sounded so good. For aromatic accent, place twigs of rosemary sprigs between the grates.

Grilled Spare Ribs

Submitted by: zeromess, NY.

Ingredients:

4 pounds pork spare ribs
1 teaspoon ground cumin
2 teaspoons brown sugar
2 teaspoons paprika
1/2 teaspoon cayenne pepper, or to taste
1/4 teaspoon ground allspice
1 teaspoon salt
2 teaspoons coarsely ground black pepper
1 cup barbeque sauce, purchased or home made, more as needed

Directions:

Make the spice rub by mixing together the cumin, brown sugar, paprika, cayenne pepper, allspice, salt, and pepper. Trim any large areas of excess fat from the ribs. Don't bother with small bits, they help keep the meat from drying out. Sprinkle the spice mix over the meat and rub in. If time allows, wrap ribs in plastic wrap or put in a covered container and refrigerate for an hour or two. Set up the grill for indirect heat, medium temperature. Grill the meat, rib side down, until the bones protrude slightly from the meat, about 2 hours (may take more or less time, depending on rib thickness and grill temperature). Brush with barbeque sauce when ribs are almost done. Serve with extra barbeque sauce.

Southwest Pork Kebabs

Submitted by: rainymondayb, Pa.

Ingredients:

Marinade
1/2 cup fresh orange juice
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon garlic, minced
2 tablespoons pure chili powder
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon ground cinnamon
Pork Skewers
2 pounds boneless pork sirloins, cut into 1 inch cubes
1 pint cherry tomatoes
1 lime, cut into quarters
2 tablespoons cilantro, finely chopped

Directions:

In a medium sized bowl, whisk all marinade ingredients together. Place pork into a large re-sealable plastic bag and pour marinade over it. Seal tightly, swirl pork and marinade together inside bag, and refrigerate for at least 1 hour. Remove pork from the bag and discard the bag and marinade. Thread the pork and tomatoes onto the skewers, alternating the ingredients. Grill over direct high heat for 6-8 minutes, turning once, until meat is just slightly pink. Top with fresh squeezed lime juice and cilantro. Serve immediately.

Tender BarBQue Spareribs

Submitted by: jammer,

Ingredients:

4 pounds Pork spare ribs
1 cup Brown sugar
1/4 cup Catsup
1/2 cup Chili sauce
1/4 cup Worcestershire sauce
1/4 cup Soy sauce
1/4 cup Rum
1 teaspoon Dry hot mustard
2 cloves Garlic
1/4 teaspoon White pepper
1/4 cup Molasses

Directions:

Peel membrane from back of ribs, then cut spareribs into serving size portions. Place in 2 qt saucepan and cover with water. Boil for 1 1/2 hours. Place ribs in a large roasting pan. In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, molasses and white pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight. Preheat grill for medium heat. Position grate four inches above heat source. Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.

BBQ Dry Rub Ribs

Submitted by: Tony Ierna, Ct.

Ingredients:

4 pounds spare ribs
6 ounces seasoning rub
Seasoning Mix:
8 ounces paprika
4 ounces sugar
2 teaspoons onion powder
Mix all ingredients together in a bowl.

Directions:

Trim the spare ribs, removing the upper brisket bone and any excess fat; this will produce a St. Louis-style rib. Rinse the ribs and season, and then cover and refrigerate for 4 to 12 hours. Cook at 250 degrees F (curled side of ribs facing up) for the first 3 hours, and then increase the temperature to 300 degrees F for the final 3 hours. Sprinkle the ribs with seasoning mix during the last 30 minutes of cooking.

Tangy Mesquite Ribs

Submitted by: bobkelley, Ct.

Ingredients:

1 rack of pork ribs
1 bottle Webbers Smokey Mesquite Rub
1 bottle of Kraft’s Thick and Tangy Barbecue Sauce

Directions:

Cut the ribs up and rub real well with the Webbers. Put ribs in crock pot and let cook slow until browning occurs. Put ribs on the grill. Grill at low temp and paste with Kraft’s sauce. Cook until ribs are nice and brown and sauce is sticking well to ribs. Take off grill and serve immediately. Nice and tender,

Country Style Ribs

Submitted by: rustymeese, FL.

Ingredients:

Two Packages of Country Style Ribs yielded 8 very meaty ribs
Denny Mikes Sublime Swine or your favorite pork rub
Sticky Lips Carolina Mustard Sauce

Directions:

Allow ribs to come to room temperature. Liberally sprinkle Sublime Swine even on the sides to these fat ribs. Let sit 30-40 minutes
Check in 15-20 Minutes- do not move ribs unless you see differential cooking. Mop with Sticky Fingers Carolina Mustard Sauce 15 minutes from being ready . Total Grilling Time 2 hours. The combination of the Sublime Swine and Sticky Fingers is fantastic. The ribs should be meaty firm and slightly pink, but not white / dry..

Kippas Ribs

Submitted by: the kipper,

Ingredients:

Ribs, beef or pork
3 cloves garlic, chopped
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne powder
1/8 cup pickle juice
3 tablespoons oil
1/2 lemon, squeezed

Directions:

Take your ribs and boil for 20 minutes. While your ribs are boiling, combine the remaining ingredients in a shallow baking dish. After 20 minutes of boiling, put ribs in the marinade; fully coat. Grill on the barbecue until each side of the ribs is seared and you can define the grill grate. Serve with your favorite barbecue sides and enjoy.

Desserts from Melody and Friends:

Melody’s Summer Hawaiian Dessert

Ingredients:

1 package yellow cake mix (18.5 oz)
2 packages (3-4 oz.) French vanilla instant pudding mix
1 package (3-4 oz.) coconut cream instant pudding mix
4 cups milk
1 1/2 teaspoons coconut extract
1 package cream cheese - softened (8 oz.)
1 can pineapple (20 oz.) crushed, well drained
16 ounces Cool Whip - thawed
2 cups coconut – toasted

Directions:

Prepare cake according to package directions. Pour into 2 (9") greased and floured cake pans. Bake according to package directions. Cool completely. Toast coconut. To toast coconut, spread in even layer on baking sheet. Place on top rack of oven while cake is baking. Check after 2 minutes, stir around, bake another 2 minutes or until nicely browned. Let cool. Beat pudding, milk and coconut extract. Add softened cream cheese, beat well.
Stir in crushed pineapple. Lay 1 round cake on serving platter. Spread 1/2 cup cream cheese mixture over top. Place 2nd cake on top. Spread 1/2 cup cream cheese mixture on top. Spread Cool Whip over entire cake. Sprinkle all over with toasted coconut.

Melody’s Hot Fudge Dessert

Ingredients:

1/4 pound crushed graham crackers
6 ounces chocolate chips
1/4 pound margarine
3 eggs
2 cups powdered sugar
1/2 gallon vanilla ice cream

Directions:

Spread the crushed graham crackers in a 9- x 13-inch pan.
Melt the chocolate chips and margarine in a double boiler. Add the eggs, one at a time, and beat. Add the powdered sugar and mix well. Drizzle the mixture over the crushed graham cracker layer. Spread the vanilla ice cream on the top; then place the pan in the freezer. Slice and serve once the dessert is solid.

Oreo Dessert

Submitted by: Gail Taylor, NY.

Ingredients:

16 ounces cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar
2 3/4 cups milk
2 packages instant chocolate pudding
12 ounces whipped topping
12 ounces oreo cookies, crushed

Directions:

Cream together the cream cheese, butter and powdered sugar. In another bowl whisk milk and pudding until thick. Fold in whipped topping. Mix this with the cream cheese mixture until combined. Beginning with crushed cookies, layer cookies and pudding mix until mixtures are gone.

Vanilla Dessert

Submitted by: boxymay, Pa.

Ingredients:

1/2 cup margarine
1/4 cup brown sugar
1 cup flour
1/2 cup coconut
1/2 cup pecans
Filling:
1 cup milk
1 package (3 oz) instant vanilla (or French vanilla) pudding
2 cups vanilla ice cream, softened

Directions:

Preheat oven to 400 degrees F. Mix the margarine, brown sugar, flour, coconut, and pecans together and place in a 2 quart baking dish.
Bake for 15 minutes and remove from the oven and stir mixture. Place back in the oven bake another 5 minutes. Allow mixture to cool and put 3/4 of the mixture in bottom of pan; spread out evenly FILLING: Combine the milk and instant pudding mix in a bowl and whisk just enough to combine.
Add the softened ice cream and whisk until evenly blended with pudding mixture. Slowly pour this mixture over the crumb crust and carefully spread out evenly. Sprinkle remaining crumbs on top. Place in refrigerator for at least 2 hours.

Cream Puff Dessert

Submitted by: Georganne Morse, NY.

Ingredients:

1 cup flour
1/2 cup butter
1 cup water
4 eggs
8 ounces cream cheese
2 packages vanilla instant pudding
3 cups milk
1 package cool whip
Chocolate syrup

Directions:

Melt butter in water. Stir flour into boiling water. Cook and stir constantly until mixture leaves the side of the pan and becomes a smooth compact mass. Put in a mixing bowl - beat in eggs one at a time. Spread in a 9x13 cake pan - UNGREASED! Bake at 425 for 20 minutes. Reduce heat to 350 and bake for another 25 minutes. Cool. Top with cream cheese, pudding, milk mixture (well beaten). Cover with cool whip and drizzle with chocolate syrup.

Orange Angel Food Dessert

Submitted by: ezcookiam, Ct.

Ingredients:

1 angel food cake, prepared
2 envelopes knox gelatin
1/2 cup cold water
1 cup boiling water
2 cups granulated sugar
1 1/2 cups orange juice
1/4 cup lemon juice
1 cup heavy whipping cream
1/2 cup toasted almonds for garnish
1/2 cup toasted coconut for garnish

Directions:

In a large bowl, pour packets of gelatin over 1/2 cup of cold water, stir to blend and add the boiling water. Add sugar, lemon and orange juice. Mix well. Refrigerate until it thickens (1 1/2 to 2 hours). Beat the whipping cream until firm and add to the gelatin mixture. Beat the entire mixture until thoroughly combined. In a 9" x 13" pan, tear the angel food cake into bite size pieces. Pour the creamy gelatin mixture over the top of torn angel food pieces. Garnish with toasted almonds and coconut. Cover and refrigerate overnight, approximately 8 hours. Cut into squares and serve.

Peanut Butter Lovers Dessert

Submitted by: bigmama, Ga.

Ingredients:

15 peanut butter sandwich cookies
3 tablespoons butter, melted
8 ounces cream cheese, softened
12 ounces whipped topping
1/2 cup sugar
1/2 cup creamy peanut butter
2 teaspoons vanilla
2 squares semi-sweet baking chocolates, melted

Directions:

Line the loaf pan with aluminum foil. Crush 10 of the peanut butter cookies and mix with the melted butter. Press the cookie mixture into the bottom of the loaf pan until it is nice and compacted. Mix the cream cheese, peanut butter, sugar and vanilla until well blended. Stir in 3 cups of the whipped topping; mixing well. Remove 1/2 cup of the cream cheese mixture into a small dish, stir in melted chocolate and set aside. Spoon half of the cream cheese mixture into the loaf pan, over the cookie crust and spread evenly. Add the chocolate mixture on top and spread evenly, trying not to mix with the bottom layer. Add the remaining cream cheese mixture on top of the chocolate mixture and spread evening. Freeze for at least 6 hours, preferably overnight. Remove from freezer and invert onto a plate, remove the aluminum foil and then re-invert onto a serving platter (cookie crust should be on the bottom). Break the remainder of the cookies into medium sized chunks. Top the dessert with remaining whipped topping and sprinkle with the broken cookies. Cut into 1/4" slices and serve. Store remaining dessert in refrigerator.

Rhubarb Dessert

Submitted by: freebirdG,

Ingredients:

4 cups fresh rhubarb, cut in 3/8 to 1/2 inch pieces
1 cup marshmallows
1 1/4 cups sugar
1 3 oz. package of strawberry flavored gelatin
1 package yellow cake mix
1/2 cup butter or margarine
1 cup water
Whipped topping, optional

Directions:

Cut rhubarb into 3/8 to 1/2 inch pieces and place in the bottom of a 9" x 13" pan. Sprinkle marshmallows over the rhubarb. Pour sugar evenly over the rhubarb and marshmallows. Sprinkle gelatin over the layer of sugar. Melt butter or margarine in a medium bowl and then add the dry cake mix. Stir until well mixed. Crumble the cake mixture over the rest of the ingredients in the pan. Drizzle water over the top and then place in a 350° F. preheated oven. Bake for 1 hour. Allow to cool and then top with whipping cream, if desired.

Rhubarb Meringue Dessert

Submitted by: freebirdG.

Ingredients:

Crust:
1 cup butter
2 cups flour
4 tablespoons sugar
1/4 cup pecans - chopped
Filling:
6 cups rhubarb - chopped
6 egg yolks
2 cups sugar
7 tablespoons flour
1/4 teaspoon salt
1 cup cream
Meringue:
6 egg whites - at room temperature
3/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract

Directions;

Crust: Mix all ingredients together until crumbly. Pat into the bottom of a 9x13 inch pan. Bake at 350 degrees F. for 10 minutes.
Filling: Combine all the filling ingredients together and pour onto the bottom layer. Bake at 350 degrees F. for 45 minutes or until done.
Meringue: Place the egg whites into a chilled glass or metal mixing bowl.
Beat on medium speed until soft peaks form. Once soft peaks form add the salt and then gradually add the sugar while beating. Beat until stiff peaks form. Add the cream of tartar and the vanilla; then beat just to mix thoroughly. Do not over beat or the meringue will begin to break apart.
Spread on top of the baked rhubarb and place in the oven; bake until the meringue is lightly browned

Layered Banana Pineapple Dessert

Submitted by: megame43, NY.

Ingredients:

1 1/2 cups crushed graham crackers
1/4 cup sugar
1/3 cup margarine, melted
4 bananas
1 package cream cheese (8 oz. package), softened
3 1/2 cups cold milk
2 packages Jello vanilla instant pudding (4-serving-size packages)
1/4 cup crushed pineapple, drained
1 package frozen whipped topping (8 oz. tub), thawed

Directions:

Mix together the graham crackers, sugar, and melted margarine; then press the mixture into a 9- x 13-inch pan.
Arrange the banana slices on the crust. Using a whisk, beat the cream cheese in a large bowl until smooth. Gradually add the cold milk; then add the pudding. Beat until well blended. Spread the cream cheese and pudding mixture over the banana slices. Spread the pineapple over the pudding mixture; then spread the whipped topping over the pineapple. Keep the dessert refrigerated until serving.

Blueberry Cream Cheese Dessert

Submitted by: Pat Meese, FL.

Ingredients:

Crust:
1 package graham crackers
1/2 cup butter or margarine
1/4 cup sugar
Filling:
2 whipped topping (8 oz. each)
1 cup powdered sugar
8 ounces cream cheese
1 blueberry pie filling (21 oz. can)

Directions:

Preheat oven to 350°F. Crust: Mix graham crackers, butter or margarine and sugar together and pat into the bottom of a baking pan. Bake crust for 5 min. Filling: Combine one 8 oz. carton of whipped topping with the powdered sugar, and cream cheese in a mixing bowl. Blend with an electric mixer until smooth. Spread over cooled crust. Top filling with the blueberry pie filling and then top the blueberry filling with the second 8 oz. carton of whipped topping. Chill in the refrigerator.

Grilled Peaches

Submitted by: Sammy Regent. NY. 8 years old.

Ingredients:

4 fresh peaches
4 teaspoons olive oil
4 tablespoons honey
4 scoops vanilla ice cream (or flavor of choice)

Directions:

Preheat the grill to medium heat and brush the grates with oil.
Wash the peaches; then cut them in half. Remove the pit from each peach. You may have to use a spoon to pry under the pit and loosen it. Brush the cut side of the peaches with olive oil. Place the peaches on the grill cut side down. Grill for 3-5 minutes or until the peaches start to soften and show nice grill marks. Serve each peach with a scoop of ice cream and a drizzle of honey.

Apple Dessert

Submitted by: Angeline Franks, NY. 10 year old.

Ingredients:

4 slices apple
3 tablespoons brown sugar

Directions:

Grill sliced apples over medium heat for 2 minutes. Flip, add brown sugar over top. Cook for 3 minutes. Remove from grill. Serve warm. Tastes like great apple pie!