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Cracker Barrel(™) Campfire S’more

Many of us have fond memories of making S’mores over an open flame.  At Cracker Barrel they have embraced this memory with their new Campfire S’more dessert.  A fudgy chocolate brownie with a buttery graham cracker crust topped with a toasted marshmallow and melting milk chocolate. Topped with rich, creamy vanilla ice cream drizzled with dark chocolate sauce.  Use today’s secret recipe to enjoy this decadent dessert at home.

Enjoy!

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3 Veggies That Melt Away Stomach Fat?
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New Secret Recipe
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Cracker Barrel(™) Campfire S’more  
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter
1/2 teaspoon cinnamon
1/2 cup flour
1/3 cup cocoa (Hershey’s)
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
2 large eggs
9 large marshmallows
5 Hershey candy bars
vanilla ice cream
chocolate sauce

Preheat the oven to 350 degrees. Make the graham cracker crust by mixing together the graham cracker crumbs, sugar, cinnamon, and melted butter in a large bowl. Stir until well combined. Line a 9 x 9 inch baking pan with waxed paper or parchment paper. Make sure the paper is larger than the pan, you will later lift the brownies out of the pan when they are done. Press the graham cracker crumbs into the pan. Place the pan into the oven while you are making the brownies.

Prepare the brownies by sifting together flour, cocoa, baking powder, and salt. Melt butter in a 10 – 12 cup saucepan over moderate heat. Stir in sugar and vanilla, and add eggs one at a time. Stir in dry ingredients, and stir in nuts. Spread smoothly over the graham cracker crust. Cook the brownies for 23 to 25 minutes.

Allow the brownies to cool in the pan. When the brownies have cooled completely, gently lift them out of the pan. Cut the brownies into 9 equal portions.

When you are ready to serve the brownies, top each one with a large marshmallow and place the brownie under the broiler in your oven. Cook for a few moments until the marshmallow begins to brown. When the marshmallow has browned remove it from the oven, and then top with 1/2 of a Hershey bar.

Serve with vanilla ice cream, and top the vanilla ice cream with chocolate sauce.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

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almondbars

Hamersley’s Bistro Coffee-Marinated Skirt Steak

Today I have a 5 star restaurant secret recipe from Hamersley’s Bistro in Boston, Massachusetts.  This elegant bistro serves up creative French plates and upscale American cuisine.  One of the excellent dishes on the menu is the coffee-marinated skirt steak.  Perfectly tender and loaded with flavor.

Serve the steak with some grilled corn on the cob by following this recipe on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Hamersley’s Bistro Coffee-Marinated Skirt Steak
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

2 garlic cloves, chopped
1 cup strong coffee, room temperature
¼ cup balsamic vinegar
¼ cup Dijon mustard
¼ cup (packed) light brown sugar
2 Tbsp. olive oil
1 tsp. freshly ground black pepper plus more
1 small shallot, chopped
1½ lb. skirt steak, cut into 4 pieces
Kosher salt

Whisk shallot, garlic, coffee, vinegar, mustard, brown sugar, oil, and 1 tsp. pepper in a medium bowl. Pour half of marinade into a resealable plastic bag. Add steak, seal bag, and turn to coat. Let sit at room temperature 1 hour. Cover remaining marinade and set aside.

Prepare grill for medium-high heat. Remove steak from marinade; discard used marinade. Season steak with salt and pepper and grill, turning and basting often with reserved marinade, 8–10 minutes for medium-rare. Let rest 10 minutes before slicing.

DO AHEAD: Steak can be marinated 1 day ahead. Chill, turning occasionally. Chill reserved marinade. Bring steak to room temperature before grilling.

Serves 4

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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almondbars

Spicy Southwest BBQ Sauce

I’ve selected some great-tasting recipes(below) that are perfect for grilling.  When it comes to grilling, it’s all about having an amazing barbecue sauce.  I have a secret recipe for a fantastic southwest barbecue sauce that has just the right amount of kick to it.

This is only one of the award-winning barbecue recipes featured in the “Competition BBQ Secrets” cookbook.  This book features very detailed and exact barbecue recipes to cook championship ribs, butts, chicken, brisket and more.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download this title and many others right now: Go Here

Or if you’d like to get this title alone, Go Here

Enjoy!

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Experience Ultimate Indulgence With Delicious Candy Recipes
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New Secret Recipe
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Spicy Southwest BBQ Sauce

6 cloves garlic
2 cups ketchup
2 stalks celery
1 cup water
1/2 cup onion, chopped
1/2 cup brown sugar
1/2 cup butter or margarine
1/2 cup Worcestershire sauce
1/2 cup cider vinegar
3 tbsp chili powder
2 tsp instant coffee granules
2 tsp dried crushed red pepper
1/2 tsp Salt
1/2 tsp ground cloves

Bake garlic in a small baking pan at 350 degrees F for 20 to 30 minutes or until lightly browned. Cool and peel.

Combine garlic and remaining ingredients in a saucepan. Simmer for 20 minutes. Cool.

Process mixture in a blender until smooth. Makes about 4 cups.

Source – Competition BBQ Secrets
Enjoy these great-tasting recipes from our forum:

Barbecue Jack Chicken

Gourmet Burger

BBQ Flank Steak

Find these recipes and many more our Recipe Exchange Forum: Go Here

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Step-by-step guide shows you exactly how to grow perfect tomatoes with twice the flavor year after year without using harmful chemicals: Go Here
Until next time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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almondbars

Buffalo Wild Wings(™) Asian Zing Boneless Tenders

Today I have a secret recipe for one of my favorite boneless chicken tender recipes.  Buffalo Wild Wings features 16 sauces and 5 seasoning for their chicken wings.  My favorite sauce lately has been the Asian Zing and I love it on the boneless chicken tenders.  This sauce is both sweet and spicy with chili pepper, soy and ginger.

If you prefer a different flavor, you can always find more chicken wing recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Buffalo Wild Wings(™) Asian Zing Boneless Tenders
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

For the chicken batter:
3 boneless skinless chicken breasts, cut into 1″ chunks
Oil for frying
1 cup all purpose flour
2 tsp salt
1/2 tsp ground black pepper
1 egg
1 cup milk

For the sauce:
2 tsp cornstarch
4 tsp rice wine vinegar
1/2 cup light corn syrup
1/3 cup granulated sugar
1/4 cup chili garlic sauce
1 Tbsp soy sauce
1 tsp lemon juice
1/4 tsp ground ginger
1/4 tsp salt
1/4 tsp minced garlic
Toasted sesame seeds, for optional garnish

In a large bowl, combine flour, salt, and black pepper.

In a small bowl whisk together the egg and milk. Dip each piece of chicken first in the egg mixture, and then roll in the flour mixture. Repeat so that each piece of chicken is double coated.

Refrigerate the breaded chicken for 20 minutes or longer for a crispier coating.

To prepare the sauce: Dissolve the cornstarch in rice wine vinegar in a small bowl.

Combine the vinegar solution with the remaining ingredients in a small saucepan over medium/low heat.

Heat mixture, stirring often, until the sauce reaches a boil, the remove it from the heat. Set aside.

Heat oil in a large, deep skillet to 375 F.

Fry the chicken in the hot oil in batches until the outside is nicely browned and fully cooked, 165 F., about 5 minutes per batch.

Drain on paper towels.

Toss the chicken pieces with the sauce and serve immediately.

Serves 6

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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