BBQ Favorites.

(Recipe coming soon....)

(Recipe coming soon....)

(Recipe coming soon....)

Deviled Eggs

Submitted by: Julie

• 6 hard-cooked eggs
• 1/4 cup mayonnaise
• 1 teaspoon white wine vinegar (I used just plain white vinegar)
  
• 1 teaspoon Dijon mustard (I used regular mustard)
  
• 1/2 teaspoon dill weed
• 1/4 teaspoon garlic powder
• 1/8 teaspoon salt
• Fresh dill sprigs (optional)

Directions

1. Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the mayonnaise, vinegar, mustard, dill, garlic powder and salt.
2. Spoon into egg whites. Garnish with dill sprigs or paprika if desired. Refrigerate until serving

Allrecipes.com

The Pioneer Woman's Potato Bundles

(Click here to see the Pioneer Woman's step by step of this recipe)

Submitted by: Sarah

Ingredients

• 6 whole Russet Potatoes
• ½ whole Yellow Onion, Diced
• 1 stick Butter
• ½ cups Heavy Cream
• Kosher Salt To Taste
• Paprika To Taste
• Freshly Ground Black Pepper, To Taste
• 2 Tablespoons Minced Parsley

Preparation Instructions

Pile potatoes and onions on a square of foil. Add 2 tablespoons butter. Splash on cream. Then sprinkle on salt, paprika, and black pepper. Sprinkle minced parsley over the top.

Wrap bundles tightly and bake at 375 degrees for 45 minutes, or until extremely tender.

Serve bundles right on the dinner plate. Serves 8.

OR if you want to try cooking them out on your grill

Cook over a medium-hot grill for 20-30 minutes, turning once. Be careful not to tear the foil.

**I think these would be fun when you're having a smaller group over for a BBQ. You could ask ahead of time what toppings each guest would like OR you could even have all the toppings out and ready to go...and have each guest personalize their potato bundle before you throw it on the grill. In any case, get creative! Add bacon, cheese, chives, etc.**

Apple Brickle Dip
Submitted by: Alicia

1 (8-ounce) package cream cheese, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 package almond Brickle chips or English toffee bits (use 7 1/2-ounces of a 10-ounce bag)
3 medium tart apples

1 (12-ounce) can lemon-lime soda (optional)

1. In a mixing bowl, beat the cream cheese, sugars and vanilla, fold in the Brickle chips.
2. Halve, core and slice the apples and soak in lemon-lime soda to keep them from darkening. Drain and lay the apple slices around the dip bowl.

Makes 2 cups.

Frozen Nummy
Submitted by: Becky

Ingredients
1-half gallon of vanilla icecream
1-half gallon of pineapple sherbet
1-bag of frozen strawberries (slightly thawed so they can easily be mixed in)
2-3 bananas (chopped into bite size chunks)
chopped pecans (optional and to taste)

Put all ingredients into a large bowl and mix together until well incorporated. Serve immediately or set in freezer until ready to serve.

Super Jello
Submitted by: Stephanie

2 (3oz) pkgs. vanilla pudding, cooked not instant
1 (3oz) pkg. strawberry jello

Fresh or frozen strawberries, amount to your liking
3 c. boiling water
Whipping Cream

mix dry powder of pudding and strawberry Jello in saucepan. Slowly pour in 3 cup of boiling water. Stir constantly over heat until thick and clear. Place strawberries in serving bowl. Mix together. Let set in refrigerator. (Strawberries will be firmer if you allow Jello sauce to cool a bit first) Top with whipping cream.