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Double decker brat burger

cook sliced onions and sourkraut with 1 can of beer untill onions are tender
cook brat patties on grill on both sides then add swiss cheese or any cheese on the first patty add the onion and sourkraut, put 2nd patty on that and repeat with cheese and the onion and kraut.
cook untill cheese is melted.

*Sweet and Sour Barbecued Chicken*
RECIPE INGREDIENTS:
2 garlic cloves, crushed through a garlic press
2 tablespoons balsamic vinegar
juice of 1/2 lime
juice of 1/2 lemon
1/3 cup light brown sugar
2 tablespoons Dijon mustard
1/3 cup honey
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons olive oil
2 whole boneless, skinless chicken breasts, cut in half
1. In a shallow bowl, whisk together the garlic, vinegar, lime and lemon juices, brown sugar, mustard, honey, and salt and pepper. Whisk in the olive oil (a fun job for kids).

2. Reserve two portions of the mixture for basting and for dipping sauce, then add the chicken to the dish and turn it to coat.

3. Grill the chicken for about 4 minutes per side or until the juices run clear. During the last minutes of cooking, baste the chicken with one portion of the reserved sauce to glaze it.

4. Garnish with chopped Italian parsley, if desired.

*Tex-Mex Summer Squash Casserole*


*** 12 servings***
Chiles and cheese turn mild summer squash into a zesty, satisfying casserole. The jalapenos make this dish quite hot; if you prefer a milder version, use a second can of diced green chiles instead.

Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat, covered, at 350 degrees F for about 40 minutes. Garnish just before serving.
RECIPE INGREDIENTS
2 1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
2/3 cup finely chopped yellow onion
1 4-ounce can chopped green chiles
1 4-1/2-ounce can chopped jalapenos (about 1/2 cup), drained
1/2 teaspoon salt, or to taste
2 1/4 cups grated extra-sharp cheddar cheese (about 7 ounces), divided
1/4 cup all-purpose flour
3/4 cup mild salsa
4 scallions, thinly sliced, for garnish
1/4 cup finely chopped red onion for garnish
*DIRECTIONS
Preheat oven to 400 degrees F.

Coat a 9-by-13-inch baking dish with cooking spray.

Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.

Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes. Sprinkle with scallions and red onion.

---------------------no fat??? Oh,my!

Calories: 101

Fat. Total: 5g

Protein: 5g
Carbohydrates, Total: 9g

Fat, Saturated: 3g

Fiber: 3g
Cholesterol: 15mg

Sodium: 217mg

% Cal. from Fat: 45%

Summer Sunset
What You Need:
1 tub CRYSTAL LIGHT Lemonade or Pink Lemonade Flavor Drink Mix
3 cups water
2-1/2 cups cold club soda
1/2 cup vodka
3 Tbsp. grenadine syrup

Make It

EMPTY contents of tub into large plastic or glass pitcher. Add water; stir until drink mix is completely dissolved.

STIR in remaining ingredients.

SERVE over ice cubes in tall glasses. Garnish with fresh mint sprigs, if desired.

COOL MEAL IN 30 MINUTES
INGREDIENTS
1 WAITER
1 FINE FOOD PLACE
30 DOLLARS

ITS TOO HOT TO COOK ARE YALL CRAZY!!!!!!!!!!!!LOL GOOD LUCK EVERYONE

Im gonna try the double decker brats my man would love it

Strawberry Creme Bars

INGREDIENTS
1 cup HONEY MAID Graham Cracker Crumbs
1/4 cup sugar
1/4 cup margarine, melted
1 (8 ounce) package PHILADELPHIA 1/3 Less Fat Cream Cheese, softened
2 tablespoons fat-free milk
2 cups fat-free milk
2 (3.4 ounce) packages JELL-O Strawberry Creme Flavor Instant Pudding
1 (8 ounce) tub COOL WHIP LITE Whipped Topping, thawed
12 JET-PUFFED StrawberryMallows Marshmallows
1 tablespoon pink colored sugar
12 small pastel candies

DIRECTIONS
Mix graham crumbs, 2 Tbsp. granulated sugar and margarine; press onto bottom of 13x9-inch pan. Beat cream cheese, remaining granulated sugar and 2 Tbsp. milk with whisk until blended. Spread over crust.
Beat remaining milk and pudding mixes with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. Cover with whipped topping. Refrigerate 4 hours.
Cut each marshmallow crosswise into 5 pieces with kitchen shears to resemble flower petals. Press cut sides in colored sugar. Arrange petals, sugar-sides up, on top of dessert to make 12 flowers; fill centers with candies.

Make it Easy: To make the dessert easier to cut into bars, place in freezer for 1 hour before cutting to serve.

INGREDIENTS:

• 2 1/4 cups sugar
• 1 cup melted shortening
• 3 eggs
• 2 teaspoons vanilla
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup pecans or walnuts
• 1 cup raisins
• 2 1/2 cups diced green tomatoes
• coconut (optional)

PREPARATION:

Preheat oven to 350°. In mixing bowl, beat sugar, shortening, eggs and vanilla until smooth and creamy. Sift together the flour, salt, baking soda, cinnamon and nutmeg; slowly beat into egg mixture. Blend well. Stir in pecans, raisins and tomatoes.

Pour into greased 9x13-inch pan. Top with coconut if desired. Bake for one hour, or until a wooden pick or cake tester inserted in center comes out clean.

OPTIONAL GLAZE:

POWDERED SUGAR GLAZE

1 tbsp. butter
1 c. powdered sugar
1/2 tsp. vanilla
1 1/2 to 2 tbsp. milk
1/8 tsp. salt

Put butter in 2 cup glass measure cup. Cook on high for 30 seconds or until melted. Add all ingredients. Starting with 1 1/2 tablespoons milk, add more only if needed to get glaze consistency. Drizzle over cool cake. Yield: About 1/2 cup.

Serves 12.

MINT ICE TEA

7 tea bags
1 sm. can frozen lemonade
1 sm. can frozen limeade
1 c. sugar
Fresh mint

Bring 1 quart water to a boil. Add 7 individual tea bags (the minute the water comes to a boil remove from heat and put in tea bags). Set aside to steep for 7-8 minutes, remove tea bags. Fill a one gallon container half full of cold water. To cold water add cans of lemon and limeade. Mix thoroughly, add sugar to taste (about 1 cup). Stir until dissolved. Taste. Add mint.

CoraBets, How bizzare sounding.. a tomato cake! I bet it taste good though

Fuzzy Navel......... (two recipes)

Nice cold Orange juice
&
1 & 1/2 oz peach schnapps
pour peach schnapps into an ice filled highball glass (or collins glass) add orange juice to taste and stir to combine.

or...
1 part orange juice
1 part lemonade
1 part peach schnapps
mix equal parts ingredients in a highball glass, add ice and serve
mmmmmmmmm, easy, refreshing and oohhh so tasty

***Banana Cream Pie***
INGREDIENTS (Nutrition)

* 3/4 cup white sugar
* 1/3 cup all-purpose flour
* 1/4 teaspoon salt
* 2 cups milk
* 3 egg yolks, beaten
* 2 tablespoons butter
* 1 1/4 teaspoons vanilla extract
* 1 (9 inch) pie crust, baked
* 4 bananas, sliced

DIRECTIONS

1. In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
2. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
3. Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
4. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

***Garlic Soba Noodles*** Seek out (and tend to stockpile) Organic Planet soba
noodles - they are thinner than many of the other brands on the market and made from a buckwheat / wheat flour blend. I like the way they behave after I've cooked them - they aren't prone to sticking or clumping. The powdered garlic I use is simply dehydrated garlic that has been ground. It has a harsher flavor than most fresh garlic you'll encounter, and the fragrance it puts off is different as well. I feel a bit of nostalgia for it, and actually like to use it for certain recipes (like this one). Feel free to toss in a few fresh cloves (chopped) in its place if you prefer. In that scenario I'd add the fresh garlic just before the chard.

8 ounces dried soba noodles

3/4 cup bread crumbs
1/4 cup Parmesan freshly grated
big pinch of salt
12 ounces extra firm organic tofu, cut into 6 rectangular slabs
2 eggs, lightly beaten

a generous splash of olive oil
1 bunch green onions, greens trimmed, thinly sliced
4 big handfuls of chard, spinach or kale - destemmed and cut into bite-sized pieces

1 teaspoon garlic powder
1/2 cup Parmesan, freshly grated

a few baby radishes, sliced paper thin

Boil a large pot of water and cook soba noodles per packet instructions or until just tender. I like to salt my water generously as I would other pasta. Drain and set aside.

While the water is coming to a boil, get the tofu started by combining the bread crumbs, Parmesan and salt in a shallow plate. Dunk each piece of tofu in the egg and then press into the bread crumbs. Make sure each piece is nicely coated with crumbs. Place each piece on a parchment-lined baking sheet and repeat with the remaining pieces. Bake in a 375 degree oven or pan-fry in a skillet in a bit of olive oil until both sides are golden, flipping once along the way. Slice into strips and set aside.

Add the olive oil (and bit of salt) to a large skillet over med-high heat. Stir in the green onions, chard, and cook for a minute until the chard collapses. Stir in the soba noodles. Stir in the garlic powder and Parmesan. Remove from heat. Sprinkle with sliced radishes. Serve family-style or on individual plates - each nest of noodles topped with some of the tofu slices.

Serves 4-6.

Jello Fluff

1 sm. carton sm. curd cottage cheese
1 (3 oz.) pkg. orange Jello (or any flavor you choose)
1 (11 oz.) can well drained mandarin oranges
1 (8 oz.) can well drained pineapple chunks, cut in half
4 oz. or half a sm. bottle maraschino cherries, well drained and cut in half
1 sm. carton Cool Whip
Chopped pecans (optional)

In medium size mixing bowl, put cottage cheese. Stir in Jello until well blended. Add oranges, pineapple, and cherries. Fold in Cool Whip.

NOTE: You add the dry Jello from the package to the cottage cheese. No water. 8 servings. For best results, make this the day before you plan to serve it.
Very easy to make...right up my alley & taste good too!