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Just in time for the July 4th BBQ’s…  This recipe goes great on chicken.

1/2 cup Chunky-style Prego sauce
1/2 cup Del Monte Ketchup
1 tablespoon Dijon mustard
1 tablespoon Vinegar
1/8 teaspoon Dry mustard
1 teaspoon Chili powder
Combine thoroughly and refrigerate, tightly covered, to use within 90 days or freeze to thaw and use within 1 year.

(1 votes, average: 5.00 out of 5)

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This is the spice blend that started it all…  BAM!

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

(4 votes, average: 4.50 out of 5)

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These biscuits are easy to prepare and are a great addition to any dinner.

2 cups self-rising flour
1 tablespoons sugar
1 cup milk
1/3 cup mayonnaise
Combine flour, sugar, milk and mayo into a smooth dough. Divide batter equally between 10 paper-lined muffin tins.  Bake at 350 degrees F for about 25 to 30 minutes or until golden brown and doubled in size.

(5 votes, average: 3.80 out of 5)

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Outback Steakhouse® Coral Reef 'Rita

The hot summer weather is right around the corner.  Here is a refreshing adult cocktail that goes down smooth after a hot day in the sun.

1 shot gold tequila
3/4 ounce triple sec
3 ounces sweet and sour mix
3 ounces cranberry juice
3/4 ounce Grand Marnier
lime wedge
margarita salt, for rim of glass

Moisten the rim of a 16-ounce glass and dip it in the margarita salt.
Fill the glass with ice.
Pour the tequila, triple sec, sweet and sour mix and cranberry juice over the ice and stir.
Pour Grand Marnier over the top of the drink.
Garnish with a lime wedge and serve with a straw.

Serves 1

(1 votes, average: 5.00 out of 5)

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