Saturday, August 16, 2008

Recipes from Yesterday

These are the recipes from last night's dinner, including the potatoes (yes, I'm still bitter, but I did them wrong so it's my fault!)


2 lbs. chicken tenders
1/2 c. ketchup
6 tablespoons cider vinegar
2 tablespoons ready-made white horseradish
4 teaspoons packed brown sugar
1 clove garlic, minced

1. preheat broiler, heat a charcoal grill until coals form white ash, or preheat a gas grill to medium

2. prepare sauce, in a medium bowl, by combining ketchup, vinegar, horseradish, brown sugar and garlic

3. combine tenders with sauce, chill and marinade for at least 30 minutes for better flavor

4. broil or grill 3 inches from heat, basting with excess sauce and turning until no longer pink in center, about 5 minutes per side


10 russet potatoes
2 c. sour cream
1 package dry ranch dressing
3 c. cheddar cheese, shredded

1. preheat oven to 425°, scrub potatoes; pat dry. Pierce several times with a fork. Microwave pierced potatoes on HIGH for 12 minutes; bake for 15 minutes

2. while potatoes are baking, mix together 2 c. sour cream, ranch dressing and 1 c. cheddar cheese, set aside

3. cut cooked potatoes lengthwise; scoop insides into bowl with cheese mixture and mix together

4. brush potato skins with olive oil

5. spoon potato mixture into potato skin shells, sprinkle with remaining 2 c. cheddar cheese. place on baking sheet and bake 15 minutes

(for a 4 qt. ice cream maker)

1 3/4 c. sugar
1/2 tsp. salt
4 c. half and half
1 tbsp. vanilla
4 c. whipping cream
3 c. chopped peaches, mixed with 2 tbsp. sugar

1. Mix whipping cream, half and half, sugar, salt and vanilla together until sugar and salt dissolve. Add peaches, stir.

2. Refrigerate mixture for at least 30 minutes before freezing.

3. Freeze according to your ice cream makers instructions, usually freezes within 25 minutes.

4. Once frozen it will be soft set. If you prefer a harder texture to your ice cream place in freezer to 'ripen' for an hour or so.


15 jalapeno peppers
1 package (12 oz.) cream cheese
1 cup shredded cheddar cheese
1 package thick cut hickory smoked bacon

1. preheat oven to 350°

2. prepare jalapenos by cutting stem off and cleaning out all membranes and seeds, leaving the hollow jalapeno whole

3. mix cream cheese and cheddar cheese together in a bowl

4. stuff cheese mixture into jalapeno

5. wrap with bacon all around jalapeno, secure with toothpick

6. bake for 30 minutes

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