Years ago, my family and I lived in an apartment community that was right beside of TGI Fridays, and whenever we ate out - that is usually where we went. You would think it was the convenience that kept us going back, but that thinking would be wrong. It was the Jack Daniels sauce that they carried at that time. If you have ever tried it, then you know exactly what I mean - and you will be so eager to try this recipe. If you haven't tried it, then this is something that you must do. This stuff is ah-mazing - and this recipe tastes spot on to what they serve in the restaurant.
Here, I served it on wings. But, don't limit yourself. This is good on anything. Chicken of all shapes and forms, fish, shrimp, steak, roast - heck, I bet it would even be good on a hot dog. It's that kinda good.
Cut about 1/2 inch off the top of the garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into small casserole dish or baking pan, drizzle olive oil over it, and cover with foil. Bake in a preheated 325 degree oven for 1 hour. Remove the garlic and let it cool until you can handle it.
Combine water, pineapple juice, teriyaki sauce, soy sauce, brown sugar, & cayenne pepper in a medium saucepan over medium high heat. Stir occasionally until mixture boils. Reduce heat until mixture is just simmering.
Squeeze the sides of the heat of garlic until the roasted garlic is squeezed out. Add remaining ingredients to the pan and stir.
Let mixture simmer for 50 minutes, or until sauce has reduced by half and is thick and syrupy. Make sure it doesn't boil over.
Yesterday, my friend Tammy and I had another little get together for some of the homeschool kids and moms in our community. This time, we did a rainbow/tyedye theme. I wanted to share this because I know how we are all looking for cute, but easy, birthday party themes - and I thought it would be adorable for one!
We made Rainbow Cupcakes, and the kids got to choose what colors went into their cupcake. I put a piece of tinfoil on the end of each muffin tin so I could tell one end from the other, and made a diagram of whose cupcake was whose once they came out of the oven.
Once the cupcakes were done and cooled, I wrote the kids names on each plate, and placed a cupcake on each one.
Tammy added food coloring to some store-bought icing and placed them on the counter alongside some sprinkles to top the cupcakes with.
The blue was the most popular...Tammy's son, Jacob, really seemed to like it a lot.
We served them alongside some 'Magic Potion' which is just Kool-Aid ice cubes of different colors with lemon-lime soda poured on top.
We didn't do this, but how fun would making tye-dyed t-shirts be at a party like this?
All the kids had an awesome time! How fun would it be to incorporate a little color into your next kid's birthday party?
These Strawberry Cheesecake Bites that I whipped up for Life Around Home are so super simple and so, SO good! A low fat cheesecake filling is stuffed inside of hollowed out strawberries and then dipped into graham cracker crumbs. All the flavor of strawberry cheesecake & just a fraction of the fat & calories.
A few days ago, I shared my foolproof recipe for Eye of Round Roast. I like to choose a big roast when making it for the simple fact that I have leftovers. Those leftovers are the key to my Philly Cheesesteak Pizza. Who doesn't love the cook once, eat twice principal?
There really isn't an exact recipe to this - more like a little of this and a little of that kind of method.
sauteed onions & garlic - you can add bell peppers and mushrooms too if you want
jarred alfredo sauce
pre-baked pizza crust
Saute whatever veggies you want & set aside.
Using a food processor or blender, shred up the leftover roast into small bits.
Spoon a little alfredo sauce onto a prepared pizza crust. Top with the roast, sauteed veggies, & cheese. This go round, I used onions and garlic for the veggies - and on one pizza I used pepperjack & on another I used parmesan, mozzarella & torn strips of provolone.