Ingredients

1 chicken, cut up
Salt and pepper
Daddy’s Tangy Grilling Sauce, recipe follows

Directions

Season cut up chicken with salt and pepper. When coals are white, spread them out for even heat distribution. Place chicken pieces on the grill with larger, fattier pieces (such as the thigh) near the center and smaller pieces to the outside. Brush grilling sauce on chicken through the cooking process and turn chicken as needed. Move chicken toward the outside as the leaner pieces (such as the breast) get done. Brush with grilling sauce just prior to removing from grill. Serve warm.
Daddy’s Tangy Grilling Sauce:

1 cup Worcestershire sauce
8 tablespoons (1 stick) butter, melted
2 lemons, juiced

Combine all ingredients in a bowl.

Yield: 1 1/2 cups

Ingredients

1 (12 fluid ounce) can frozen raspberry lemonade concentrate
3 cups water
3/4 teaspoon lime juice
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
1 cup crushed ice
1 cup fresh raspberries, garnish
18 Mint leaves, for garnish (optional)

Directions

1. In a large punch bowl, combine raspberry lemonade concentrate, water and lime juice. Stir in lemon-lime soda and crushed ice. Garnish each glass with a fresh raspberry and a mint leaf.

First on my list of things to do today:

Make the spaghetti sauce ~ done
Make banana muffings ~
Make nana’s apple cake ~
Laundry ~ started
Vacuum ~
Sweep/mop ~
Pack ~ started, just have to wait for the laundry to be done to finish.

I have a few assignments to complete, and then off to a birthday party. I am so going to need the week of relaxing on the beach after today is over with.

2 cups cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
5 NUTTER BUTTER Peanut Butter Sandwich Cookies, crushed
1/4 cup Strawberry jam
1/2 cup Banana slices
1/2 cup thawed COOL WHIP Whipped Topping

POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. Let stand 5 min.

RESERVE 2 Tbsp. of the crushed cookies for garnish. Layer 1/4 cup of the pudding and 1 Tbsp. each of the remaining cookie crumbs and jam in each of 4 parfait glasses. Top evenly with layers of the remaining cookie crumbs and remaining pudding.

REFRIGERATE at least 1 hour or until ready to serve. Top evenly with the banana slices, whipped topping and reserved cookie crumbs just before serving.

So many things I have to check out first before I even give it a second thought about actually doing. From site location, to start up costs, to guaranteed acceptance life insurance plans, to insurance in general.

I already know of a few gals who could help me out in the store itself, if I ever do decide to get this up and running. All the fun recipes I could whip up, and the old stand bys of traditional baking as well. What fun this could be!

I will admit, I am hoping that soy is ok, as almost every product in my house has some soy in it. Plus I still have a new container of my shake mix from Herbalife in the cupboard to use.

So for now, I will still browse the net to see what I can find, and do more reading on soy based products to see if they will help or will cause me more harm.

1 (18 ounce) package refrigerated sugar cookie dough
1 (8 ounce) package cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla extract
2 medium firm bananas. sliced
2 teaspoons lemon juice
1 (20 ounce) can pineapple chunks, drained
1 pint fresh strawberries, halved
2 kiwifruit, peeled and sliced
1 (11 ounce) can mandarin oranges, drained
1/3 cup orange marmalade
1 tablespoon water

Directions
1. On a greased 14-in. pizza pan, press cookie dough into a 12-in. circle. Bake at 375 degrees F for 10-12 minutes or until golden brown. Cool completely on a wire rack.

2. In a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over crust. Toss bananas with lemon juice. Arrange the pineapple, strawberries, bananas, kiwi and oranges over cream cheese mixture. Refrigerate for 1 hour. Combine marmalade and water; drizzle over fruit.

I was dragging butt by the time I pulled out the last pan of muffins, and was ready for a nap, but had to check out a few wrinkle cream reviews, as I was headed back out to the store to find something to help “erase” some of the lovely wrinkles that are popping up.

So far I haven’t found anything that jumps out at me, so I will keep looking. The muffins were a big hit at church, as were the brownies. So glad I decided to go that route this time.

Crust
1 cup Gold Medal® all-purpose flour
1/2 cup firm butter or margarine
1/2 cup finely chopped walnuts or pecans
1 teaspoon grated lime peel

Filling
1 can (14 oz) sweetened condensed milk (not evaporated)
1/2 cup Key lime juice or regular lime juice
2 teaspoons grated lime peel, if desired
2 cups whipping cream
Few drops green food color, if desired

1. Heat oven to 350°F. Place flour in medium bowl. Cut in butter, using pastry blender (or pulling 2 table knives through flour in opposite directions), until evenly mixed. Stir in walnuts and 1 teaspoon lime peel. Press evenly in bottom of ungreased 9-inch square pan.

2. Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.

3. In medium bowl, mix condensed milk, lime juice and 2 teaspoons lime peel; set aside. In chilled large bowl, beat whipping cream and food color with electric mixer on high speed until stiff.

4. Fold lime mixture into whipped cream just until blended. Pour over crust. Cover; refrigerate at least 2 hours until chilled but no longer than 48 hours. Store covered in refrigerator.

45 NILLA Wafers, finely crushed (about 1-1/2 cups)
1/2 cup PLANTERS COCKTAIL Peanuts, finely chopped
1/4 cup Butter, melted
3/4 cup Crunchy peanut butter, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (11 oz.) sweetened condensed milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup Chocolate syrup

MIX wafer crumbs, nuts, butter and 1/4 cup peanut butter. Reserve 1/4 cup; press remaining onto bottom of 13×9-inch pan.

BEAT cream cheese and remaining peanut butter in large bowl with mixer until well blended. Gradually beat in condensed milk. Stir in COOL WHIP; pour over crust.

DRIZZLE with chocolate syrup; swirl gently with knife. Sprinkle with reserved crumb mixture. Freeze 2 hours or until firm. Remove dessert from freezer 15 min. before serving; let stand at room temperature to soften slightly.