Snow Ice Cream

• 1 gallon snow
• 1 cup white sugar
• 1 tablespoon vanilla extract
• 2 cups milk

DIRECTIONS

1. When it starts to snow, place a large, clean bowl outside to collect the flakes. When full, stir in sugar and vanilla to taste, then stir in just enough milk for the desired consistency. Serve at once.

Chicken Marinade

• 2/3 cup olive oil
• 2/3 cup reduced-sodium soy sauce
• 1/4 cup lemon juice
• 2 tablespoons liquid smoke flavoring
• 2 tablespoons spicy brown mustard
• 2 teaspoons ground black pepper
• 2 teaspoons garlic powder
 4 skinless, boneless chicken breast halves

DIRECTIONS

1. In a large bowl, mix the olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder. Place chicken in the bowl, and coat with the marinade. Cover, and allow chicken to marinate a maximum of 4 hours in the refrigerator.

2. Preheat the grill for high heat.

3. Oil grill grate. Discard marinade, and place chicken on grate. Cook 6 to 8 minutes on each side, until juices run clear

Chicken Thyme Marinade

• 1/2 cup honey
• 1/2 cup olive or vegetable oil
• 1 tablespoon dried thyme
• 1 teaspoon garlic salt
• 6 boneless, skinless chicken breast halves

DIRECTIONS

1. In a 1-qt. saucepan, combine the first four ingredients; cook over low heat until mixture bubbles and foams, stirring constantly. Remove from heat; cool. Place chicken in a glass baking dish; brush with sauce. Cover and refrigerate overnight. Drain, discarding marinade. Grill chicken, uncovered, over low coals for 10-15 minutes or until juices run clear.

Fajita Marinade

• 3 limes, juiced
• 2 green onions, chopped
• 3 cloves garlic, minced
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons vegetable oil
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground anise seed (optional)

DIRECTIONS
1. In a medium bowl, combine the lime juice, green onions, garlic, cilantro, oil, red pepper, coriander, and anise. Whisk until well blended.

2. Pour mixture over your favorite meat, cover, and marinate for 12 to 24 hours before cooking as desired.

Spinach Madeline

2 pkg frozen chopped spinach
4 T butter
2 T flour
2 T onion
½ cup evap milk
½ cup vegetable liquor (drained from spinach)
½ t pepper
¾ t celery pwdr
¾ t garlic pwdr
Salt
6 oz roll jalapeno cheese
1 t. worchestershire
Red pepper to taste
Or 6 oz pepper jack

Cook Spinach according to pkg directions, (reserving liquid)
Melt butter, add flour, stir to blend, add onion and cook until soft, but not brown. Addf liquid slowly, stirring constantly. Cook until smooth and thick. Add seasonings and cheese (cut into small pieces).
Combine with spinach, put into a casserole w/ butter breadcrumbs on top

Apple Dumplings

Ingredients:

2 Granny Smith apples

2 Cans crescent rolls

2 Sticks butter/margarine (yes, TWO sticks!)

1 1/2 Cup sugar

1 tsp. Vanilla

Cinnamon

1 Sm. can Mountain Dew (the mini size works great, or you can just use a little bit of a 1 liter bottle (it’s cheaper that way)

Directions:

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9X13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir and pour over apples. Pour Mountain Dew around the edges and middle of pan. Sprinkle with cinnamon and bake at 350 Degrees for 40 minutes or until tops of crescents are golden brown. Serve with ice cream and spoon some of the sweet sauces from the pan over the top.

Chocolate Bowls (Paula Deen)

Ingredients:

• 10 ounces finely chopped dark chocolate divided
• Small balloons, filled with air
• Greased cookie sheet or cookie sheet lined with parchment paper

Place 5 ounces of the chocolate in a heatproof bowl set over a pan of simmering water. Stir until completely melted. Remove it from heat and stir in the remaining 5 ounces chocolate until thoroughly smooth. (You can also melt the chocolate in the microwave…that’s what I do and it’s a lot easier and faster. Just microwave for about 30 seconds at a time stirring after each 30 seconds, until chocolate is completely melted). Spoon 1/2 teaspoon melted chocolate onto prepared pan to form a small disk.

Dip the balloon into the disk of chocolate, coating about a third of the balloon. Place the dipped end of the balloon on the chocolate disk. Repeat with remaining chocolate and balloons. Place in the refrigerator to set, about 30 minutes.

In order to release the air from the balloon, pinch the balloon just under the knot and cut a small hole in the surface between fingers and knot. Very gradually release air; if air is released too quickly, the bowls may break. Carefully peel the deflated balloons from the chocolate bowls.

Fill with whatever your heart desires! YUM-O!!