Our "no Jack Daniels" Grill Glaze

• While browsing the internet a few months ago, I came across this copycat recipe for Jack Daniels glaze, like you would order at TGIFridays. While I don't know if it's identical, per se, it's really a great glaze! Not being alcohol drinkers, we omit the actual Jack Daniels....
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• We love this on burgers, chicken...ALL meat really. Be sure to add sauce liberally. It's delicious! :)
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• 1 teaspoon olive oil
• 2/3 cup water
• 1 cup pineapple juice
• 1/4 cup Kikkoman's teriyaki sauce
• 1 teaspoon soy sauce
• 1 1/3 cups dark brown sugar
• 3 teaspoons lemon juice
• 2 tsp roasted garlic (I just used minced)
• 3 teaspoons minced white onions
• 1 teaspoon crushed pineapple
• 1/4 teaspoon cayenne pepper

1. Combine water, pineapple juice, teriyaki sauce, soy sauce and brown sugar in a saucepan over medium high heat. Stir occasionally until mixture boils, then reduce heat to simmer.Add garlic and remaining ingredients to pan and stir. Let simmer for 35-45 minutes or until sauce has reduced by 1/2 and is thick and syrupy.
2. To use, grill meat until almost done, then use the glaze otherwise it will burn.

Chocolate Chip Cookie Dough Cupcakes

Recipe found here.

Chocolate Chp Cookie Dough Cupcakes
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Yield:24 cupcakes

Ingredients:
For the cupcakes:

3 sticks unsalted butter, at room temperature

1½ cups light brown sugar, packed

4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)

For the filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips

For the frosting:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract

For decoration:
Tiny chocolate chip cookies
Mini chocolate chips

Directions:
To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.

Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.

To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

Enchiladas

originally found here. Shared here with my adjustments.

1 medium onion, chopped fine
1 tsp. canola oil
3 cloves garlic, minced
3 tbsp. chili powder
2 tsp. cumin
1 tbsp. sugar
1 (15 oz.) can tomato sauce
1 cup water
1 tomato, seeded and chopped
Salt and pepper
1 lb. boneless, skinless chicken breasts
4 oz. shredded cheddar cheese, divided
½ cup minced fresh cilantro
12 (6-inch) soft corn tortillas
Cooking spray

Directions:
Combine the onion and oil in a large saucepan over medium heat. Cook, stirring often, until the onions and. Stir in the garlic, chili powder, cumin and sugar, and cook just until fragrant, less than 30 seconds. Mix in the tomato sauce, water, and chopped tomato. Bring the sauce to a simmer, lower the heat and cook until slightly thickened, about 5 minutes.

Nestle the chicken into the sauce. Reduce the heat to low, cover and cook until the chicken is completely cooked through (160˚ F on an instant-read thermometer), about 12-20 minutes. Transfer the chicken to a plate and set aside to cool.

Strain the sauce through a large mesh strainer into a medium bowl, pressing down on the onions and tomatoes to extract as much liquid as possible. Transfer the reserved solids to a large bowl and set aside. Season the sauce with additional salt and pepper to taste. (though in my opinion, you don't really need to add any because there are so many great spices already going on)

Shred the chicken into bite size pieces and add to the bowl with the onion mixture. Add in ¼ cup of the enchilada sauce, 2 oz. of the shredded cheese, and the cilantro. Stir to combine.

Preheat the oven to 425˚ F. Oil a 9 x 13″ baking dish with cooking spray. Stack the tortillas on a plate, cover with plastic wrap, and microwave for 40-60 seconds, until warm and pliable. Spoon 1/3 cup of the chicken mixture evenly down the center of a tortilla. Roll up the tortilla around the filling tightly, and place in the prepared baking dish, seam-side down. Repeat with the remaining filling and tortillas.

Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for 7 minutes or until the tortillas start to brown slightly.

Reduce the oven temperature to 400˚ F. Remove the enchiladas from the oven and pour the sauce oven the top. Sprinkle with the remaining shredded cheese. Cover the dish with foil and bake for 20 minutes.

Remove the foil and bake for 5 more minutes, until the cheese is browned. Remove from the oven and let stand 10 minutes before serving.

Makes 12 enchiladas

Serves 6 = (2 enchiladas per serving) 8 pt+

Pizza Dough

• 2 (.25 ounce) package active dry yeast (or 5 tsp. if you are using bagged yeast)
• 2 teaspoon white sugar
• 2 cup warm water (110 degrees F/45 degrees C)
• 5-6 cups bread flour (though I used All purpose and had no problems)
• 4 tablespoons olive oil
• 4 tsp. Italian seasoning
• 1 tsp garlic powder
• 2 teaspoon salt

Directions

1. Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. In a small bowl, mix oil with italian seasonings and garlic powder (this will aid in equal distribution)
3. Stir in flour, salt and oil mixture (a mixer works great for this, but you can do by hand if you don't have one. Just be sure to knead your dough long enough). Beat until smooth (I let mine knead for about 4-5 minutes in the mixer). Let rest for 10-15 minutes--the original recipe stated you could just let it sit for 5...I left mine a few minutes longer, and loved it. (flour amounts will vary---start with 5 and keep adding small amounts until it's smooth and not too sticky.)
4. Turn dough out onto a lightly floured surface and pat or roll into a round ball. Divide into equal parts (you can make 2-3 medium pizzas with this recipe, so divide according to how many you would like) Transfer crust to a lightly greased pizza pan or a wooden paddle dusted with cornmeal (and then transfer to your pizza stone). Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

***substitution for italian seasonings...1 tsp basil, 1 tsp oregano, and 1/2 tsp onion powder.

Be sure to cook long enough. The first pizza I made I cooked a little longer than the 2nd pizza, yet the first was PERFECT. Slightly crisp on the outside, and chewy (NOT DOUGHY...) on the inside.

Bread bowl

This isn't really a recipe, per se, but a method I love and use every Easter for our rolls.

I made our favorite potato rolls to put inside, and while you can definitely use your roll dough for the bread bowl, I knew we wouldn't eat that part and decided to keep all the yummy rolls for us to eat, and make the bread bowl out of a quick pizza crust recipe. I used my friens Mindy's, which can be found here. (I halved this recipe because I knew I didn't need bigger than that for my size of bowl)

Take a smaller glass bowl (Pyrex or another oven safe bowl) and place upside down on a cookie sheet. Spray bowl with non-stick spray, and then press your dough around the bowl, making sure it's pressed evenly around.

Bake according to recipe--(mine I baked for about 13 minutes at 450) Remove from oven and let cool. (while cooling, I suggest rubbing butter out the dough, because it will give it a nice golden tone)

Flip bowl back the right way, and use a knife to gently loosen the bread from the glass bowl. Slowly take the glass bowl out, and voila! You have yourself a bread bowl!

I love the look of green rim, because it looks springy! To achieve this, I dabbed corn syrup along the entire rim, and then sprinkled it with parsley.

Such a fun centerpiece!!

Resurrection Rolls

This is one of our favorite Easter recipes--and also is a great teaching method for helping kids understand the religious side to Easter...HOWEVER, these are also SUPER tasty and would be great any time of the year.

But for the sake of Easter and teaching, here's how we do it in our house.

INGREDIENTS:

-cinnamon/sugar mixture

- 1/2 c melted butter

- refrigerator rolls (or crescents) or homemade dough

-large marshmallows

(the amount of the marshmallows and dough will depend on how many you are making--)

We always let the kids help with this part...

Dip your marshmallows in the butter and then in the cinn/sug mix. This represents Christ's body after he died, and when his disciples put oil and spices on his body.

If you are using refrig rolls, make sure they are flattened out to 4-5 inches wide--and then place your marshmallow in the center and pull the dough all the way around it, sealing tightly. If using crescents, roll up your marshmallow and tuck in the sides tightly. This represents Christ being placed in the tomb.

Bake as directed on the package (we talk about the 3 days during this time). Remove from oven and let cool briefly, then open. Your marshmallow will be melted, or as kids see it--GONE. This is where we talk about how the tomb was empty, and how Christ had risen!

Southwest Eggrolls

1 chicken breast fillet

1 tablespoon vegetable oil

2 tablespoons minced red bell peppers

2 tablespoons minced green onions

1/3 cup frozen corn

1/4 cup canned black beans, rinsed and drained

1/2 tablespoon minced fresh parsley

1/2 teaspoon cumin

1/2 teaspoon chili powder

1/4 teaspoon salt

1 dash cayenne pepper

3/4 cup shredded Monterey jack cheese

5 7-inch flour tortillas

Preheat barbecue grill (or skillet) to high heat. Rub the chicken breast with some vegetable oil then grill it on the barbecue (or in the skillet) for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle.

Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add the red pepper and onion to the pan and sauté for a couple minutes until tender. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.Cook for another 4 minutes.

. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.

Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot. Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together.

Repeat with the remaining ingredients until you have five eggrolls. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours or overnight.

COOKING:

Preheat 4-6 cups of oil to 375 degrees. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.

Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.

DIPPING SAUCE:

1/4 cup smashed fresh avocados (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
1 dash dried dill weed
1 dash garlic powder
1 dash pepper
Garnish
2 tablespoons chopped tomatoes
1 tablespoon chopped onions

Combine all ingredients in a bowl and garnish.

--A HUGE thanks to my sister-in-law Jenny for making these and introducing us to them! They are SUPER tasty!!!