First you need the following ingredients:

• ½ c.butter
•  ¼ c.soy sauce
• ¼ c.Worchiser sauce
• ¼ c. chili sauce
• 1Tablespoon mustard (any kind-brown or yellow)
• 1 clove garlic minced

Bring the above ingredients to a boil.  Remove your mixture from heat and let cool.  *Do not cool in refrigerator.  Pour your mixture over fish and let marinate at least 3 hours.  Grill on high with the skin down.  *Do not flip the fish. 

Fish is done when it flakes easily with a fork.  The skin of the fish will remain on the grill when filets are removed. 

Enjoy!

What you will need:

• 1lb ground sirloin (12% fat)
• ½ cup Italian bread crumbs
• 1 egg
• 1 white onion finely chopped
• 1 clove of garlic minced
• ½ lb   sliced pepperoni
• 1 lb mozzarella cheese
• 1 cup fresh grated parmesan cheese
• 1 jar of spaghetti or pizza sauce

Instructions

1. Mix the ground sirloin with the  bread crumbs, egg, chopped onion, minced garlic and a 1/2 cup of the parmesan cheese.
2. Flatten out the mixture on a cookie sheet.
3. Layer the pepperoni on top of the mixture.
4. Sprinkle half of the mozzarella cheese on top of the pepperoni.
5. Now roll the meat loaf up into a log it will kind of look like a jelly roll when done.
6. Place the meat loaf in at least a 3inch deep baking pan with some sauce covering the bottom.
7. Bake at 400 degrees for 30 minutes or until browned.
8. Pour the remaining sauce over the meatloaf.
9. Sprinkle the remaining  mozzarella  cheese on top the sauce and cook until melted and browned.
10. Let stand for at least 15 minutes before serving.
11. Use the remaning parmesan cheese to garnish.

 Enjoy!

Ingredients:

• 4 cups of stuffings
• 1 1/4 cups boiling water
• 4 tablespoons of butter
• 4 to 6 boneless chicken breast halves
• Paprika
• 1 can (10 3/4 oz) of Condensed Cream of Mushroom Soup/Chicken
• 1/3 cup of milk

Instructions:
1.  Mix water and butter bring to a boil.

2.  Place stuffing in a 3 quart caserole dish.

3.  Add boiling water and butter, mix lightly.

4.  Mix soup and milk in a bowl.

5.  Place chicken on top of stuffing.

6.  Spread soup mixture over chicken.

7.  Cover and bake at 400 for 30 minutes or until chikn is done.

For the Recipes — These recipes are great! It doesn’t matter if you are having a wedding shower, lulu party, pool party, or just a Birthday party, these are sure to please your guest.

We will start with our Appetizer Recipes we have the following favorite Recipes (plus more):

Dips:

1. Gucamole
2. 7 Layer Been Dip
3. Orange Cream Delight Dip — Goes Great With A Fresh Fruit Tray
4. Banana Orange Dip — A Great Dip for Fresh Fruit Trays

Finger Foods:

1. Cajun Party Meatballs
2. Spicy Crab Deviled Eggs
3. Cayenne Pretzels
4. Chex Party Mix
5. Glazed Mini Sausages
6. Deviled Eggs
7. Stuffed Mushrooms

Next how about some of our Grilling Recipes and Main Dishes.

1. Grilled Brisket
2. Fajitas
3. Grilled Steak with Garlic Sauce
4. Vegetable Kabobs
5. Fruit and Chicken Kabobs
6. Basil Shrimp Skewer
7. Sweet and Spicy Kielbasa
   

You will also want to check out drink recipes, party drink recipes, and mixed drink recipes depending on what type of party you are throwing. We also offer a section of kids favorite foods, deserts and more.

Ingredients

• 1 4 to 5-pound fresh beef brisket
• 1 tablespoon cooking oil
• 2 tablespoons paprika
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon dried thyme, crushed
• 3 cups bottled barbecue sauce

Directions

1. Trim fat from brisket. Brush brisket with oil. For rub, in a small bowl stir together paprika, salt, black pepper, cayenne pepper, and thyme. Sprinkle rub evenly over both sides of meat; rub in with your fingers. Wrap meat and let set over night.

2. For a charcoal grill, arrange medium-low coals around a drip pan. Place brisket on grill rack over drip pan. Cover and grill for 3 to 3-3/4 hours or until meat is tender.

For a gas grill, preheat grill. Reduce heat to low. Adjust for indirect cooking. Place meat on a rack in a roasting pan, place on grill rack, and grill as above.

3. Meanwhile, warm barbecue sauce in a saucepan over low heat. Let meat stand for 10 minutes. To serve, slice meat thinly across the grain. Serve with barbecue sauce. Makes 15 servings.

If you plan on treating her to breakfast, why not try some blueberry pancakes, bacon or sausage, and some scrambled eggs. This breakfast is sure to please her.

Recipe for Blueberry Pancakes:

• 3 1/2 cups all-purpose flour
  
• 1 tablespoon baking powder
  
• 1 teaspoon salt
  
• 1 cup sugar
  
• 3 eggs
  
• 1 stick butter or margarine, melted and cooled
  
• Approximately 1 cup whole milk
  
• 1 cup fresh or thawed and drained frozen blueberries cut in half (about 8 per pancake)
  
• Vegetable oil or butter, for cooking

Directions: In a large bowl, combine the flour, baking powder, salt, and sugar. In a medium bowl, lightly beat the eggs then whisk them into the flour mixture. Combine the butter and 1 cup of milk in the medium bowl then gradually whisk this mixture into the batter. The batter should be slightly thicker than heavy cream. It the batter is too thick, add a little more milk.Heat a seasoned griddle or a large heavy-bottomed skillet over medium heat. Add a little oil to prevent the pancakes from sticking. Spoon or pour about 3 tablespoons of batter onto the griddle to form a pancake. Drop 7 or 8 blueberries halves on each pancake. Cook until bubbles form on the pancake surfaces then flip and continue cooking until the second sides are golden, about 3 minutes longer. The pancakes are best served immediately topped with maple or kayo syrup and additional butter.

If you plan on treating her to a special lunch. Why not try a nice chicken tomato wrap, twice baked potatoes, and a fruit salad.

Recipe for Chicken Tomato Wrap:

INGREDIENTS:

• 2 cups cubed cooked chicken breast
• 1/4 cup honey dijon salad dressing
• 1/4 cup mayonnaise
• 1 green pepper, chopped
• 2 tomatoes, chopped
• 4 slices Muenster cheese
• 4 lettuce leaves
• 4 flour tortillas

Directions: In medium bowl combine chicken, salad dressing, mayonnaise, green pepper, and tomatoes and toss to coat well. Place tortillas on work surface and line with lettuce leaves and cheese. Divide chicken mixture among tortillas and roll up tightly, enclosing filling.

Recipe for Twice Baked Potatoes:

Ingredients:

• medium sized potatoes
• sour cream
• butter
• shredded cheese.
• Optional: bacon bits

Bake the potatoes in the microwave until done. Slice the potatoes in half; with a tablespoon scoop out the meat of the potatoe only leaving a thin layer. Take and combine the meat of the potatoe with sour cream and butter until smooth, then stuff the potatoe. Top with a layer of cheese and place in the oven and bake at 425 for about 15 minutes until cheese is melted and potatoe skin is crunchy. If desired before baking sprinkle with bacon bits.

Recipe for Fruit Salad:

Ingredients:

• 6 apples,sliced
• 2 small bananas, sliced
• 2 cups canned pineapples
• 1 cup of grapes, sliced
• 1 small package of pecan bits
• 1 tub of cool whip

Instructions: Wash grapes, bananas, and apples. Peel and slice bananas; core and slice the apples; slice the grapes. Open and drain the pineapple chunks. Mix fruits, nuts, and cool whip; cover and chill until ready to serve. If you plan on treating her to a delicious dinner that she will not soon forget, then I would suggest that you try garlic butter steak, Parmesan vegetable kabobs, baked potatoes, and tunnel fudge bundt cake.

Recipe for Garlic Butter Steak:

Ingredients:

• 1/2 cup butter
• 2 teaspoons garlic powder
• 4 cloves garlic, minced
• 4 pounds beef top sirloin steaks

Salt and pepper to taste

Instructions: Combine the butter, garlic powder, minced garlic in a small bowl and microwave until the butter is melted. While the butter is melting sprinkle both sides of each steak with salt and pepper. Grill steaks until desired doneness. When done brush the steaks liberally with garlic butter, and allow to set for 2 to 3 minutes before serving.

Recipe for Parmesan Vegetable Kabobs:

Ingredients:

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 large red bell pepper
• 3 small zucchini
• 3 small yellow summer squash or additional zucchini
• 1 lb. partially cooked, small, whole new potatoes
• 12 oz. large, whole mushrooms grated Parmesan cheese

Directions: Whisk the oil and vinegar together; set aside. Cut the red pepper into twelve – 1″ pieces. Cut the zucchini and yellow squash, crosswise, into twelve – 1/2″ to 3/4″ slices. Thread the vegetables, alternately, onto 4 large skewers. Place the assembled kabobs in a shallow dish and marinate in the oil and vinegar mixture for 15 minutes. Grill the kabobs over medium coals, for 12 to 14 minutes, or until the vegetables are tender and gently browned, turning over one time. Sprinkle with parmesan cheese just before serving.

Recipe for Tunnel Of Fudge Bundt Cake:

• 1 3/4 cup sugar
• 1 3/4 cup butter, softened
• 6 eggs
• 2 cups powdered sugar
• 2 1/4 cups flour
• 3/4 cup unsweetened cocoa
• 2 cups chopped walnuts (nuts must be used in this recipe)

GLAZE:

• 3/4 cup powdered sugar
• 1/4 cup unsweetened cocoa
• 4 teaspoons milk, more if needed

Instructions: In large bowl combine sugar and butter; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add powdered sugar, blend well. By hand gradually stir in flour and remaining ingredients until well blended. Spoon batter into greased and floured 10-inch bundt pan or 12-cup bundt pan; spread evenly. Bake at 350 degrees F for 58-62 minutes. (Because of the fudge you will not be able to do the traditional test to see if the cake is done.). Cool the cake upright in pan for 60 minutes, then turn out onto serving plate and let it cool completely. Then in small bowl combine glaze ingredients. Spoon over top of cake.

• Mango Margarita
• Guaccamole
• Chicken Enchiladas
• Tequila-Lime Fajitas
• Beef Tortilla Casserole
• Chicken Taquitos
• 7 Layer Southwestern Bean Dip
• Kahlua Flan

Ingredients:

• 1/2 cup of lime juice
• 1/4 cup of tequila
• 1/4 cup olive oil
• 1/2 teaspoon hot pepper sauce
• 1/4 teaspoon of salt
• 1 pound of boneless beef flank steak/plate skirt steak
• 1 medium onion sliced
• 8 flour tortillas

Optional Ingredients:

• 2/3 cup of salsa
• 1 medium avocado pitted peeled and sliced
• 1/2 cup of sour cream
• Shredded Cheese

Instructions: Combine lime juice tequila, olive oilve oil, pepper sauce, and salt in a medium mixing bowl. Place steak and onion in heavy zip lock bag in a shallow dish, pour marinade over steak; seal and refrigerate 6 to 24 hours turning bag occasionally.

Tear off a 36″ x 18 ” piece of heavy foil, fold in half. Place onions in center of foil, bring up 2 opposite edges of foil; seal with a double fold. Then fold in remaining ends.

Stack the tortillas and warp in a double layer of heavy foil.

Grill steak and the wrapped onions on the rack of an uncovered grill for 9 minutes. Turn steak and brush with reserved marinade. Add wrapped tortillas to the grill rack continue grilling for 8 to 12 minutes.

Thinly slice steak into bite size strips; divide onions and meat among tortillas and top with salsa, avocado slices, sour cream, and cheese if desired.

• 1 lb ground beef
• 1/2 cup chopped onion
• 1 8 0z jar enchilada sauce
• 1 pkg enchilada seasoning
• 2/3 cup water
• 1 2.25oz can sliced ripe olives (drained)
• 3/4 cup shredded cheese
• 1 cup sour cream
• 1/3 cup diced bell pepper
• 6 tortilla’s

Directions:

Heat oven to 350 degrees. In a 10-inch skillet, brown beef and onion. Drain excess grease. Stir in Enchilada sauce, seasoning mix, water, and 1/4 of the sliced olives. Heat till hot.

In ungreased 13×9 inch pan, spread 3/4 cup of the beef mixture. Place 2 tortillas on top; spread with 1/2 cup of the sour cream. Top with 1/4 cup cheese, 3/4 cup of the beef mixture, and 2 tortillas; spread with remaining sour cream, top with 1/4 cup of the cheese. Layer with remaining tortillas, beef mixture and cheese. Sprinkle with remaining olives and bell pepper.

Bake 30 minutes; serve with your favorite toppings.

• 1/2 cup butter
• 2 egg yolks
• 1/4 teaspoon salt
• 2 tablespoons lemon juice
• few grains cayenne pepper

PREPARATION:

Melt butter in a double boiler over simmering water (low heat). Beat egg yolks well and add to butter, stirring constantly with a wire whisk or wooden spoon. Gradually add lemon juice. Cook until hot and thick, stirring constantly. Add salt and cayenne pepper before serving. You can thin the sauce by adding a teaspoon or two of hot water if needed.