Corn Salad

6 ears of sweet corn
2 tbsp. butter
1/3 cup diced sweet red pepper
1/3 cup diced cucumber
1/4 cup diced green onion
3/4 cups olive oil
2 cloves garlic
2 tbsp. honey
1/4 cup balsamic vinegar
Kosher salt, pepper
2 tbsp. dijon mustard

Soften butter and spread along each ear of corn. Wrap corn in foil and grill, turning periodically, for approximately 40 minutes over medium heat. Allow corn to cool completely, then use a knife to cut off the kernels (hold the ear upright, then remove the kernels top to bottom). Mix with the vegetables. In a mini-Cuisinart or using an immersion blender, blend honey, mustard, vinegar, salt, pepper, garlic and oil. Toss most of the dressing with the corn mixture and allow to stand for about 30 minutes. Taste to see if you need to add the remaining dressing before serving (you can also reserve some dressing to serve this salad the next day).

Two Bean Burger Casserole

Recipe is from Pillsbury

6 slices bacon (I used a package of bacon crumbles - heated in microwave to crisp)
1lb lean (at least 80%) ground beef
1 cup chopped onions (2 medium)
1 can (16 oz) baked beans with bacon and brown sugar, undrained
1 can (15 oz) red kidney beans, drained
1/4 cup packed brown sugar
1/4 cup ketchup
3 tablespoons white vinegar
1 can (11 oz) Pillsbury® refrigerated original breadsticks (12 breadsticks) (I think that it would be better with regular biscuits)
1 tablespoon milk (I did not use)
2 teaspoons sesame seed (I did not use)

Heat oven to 400°F. In 12-inch nonstick skillet, cook bacon over medium heat, turning once, until crisp. Drain on paper towels; crumble bacon. Drain drippings from skillet.

Skillet, cook beef and onions over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in bacon, baked beans, kidney beans with reserved 1/4 cup liquid, brown sugar, ketchup and vinegar. Reduce heat to medium-low; cook until bubbly, stirring occasionally. Pour into ungreased 11x7-inch (2-quart) glass baking dish.

Unroll dough; separate into 12 strips. Arrange strips in lattice design over bean mixture, overlapping as necessary to fit. Brush dough with milk; sprinkle with sesame seed.

Bake 15 to 20 minutes or until breadsticks are golden brown and filling is bubbly.

Pizza Casserole

Recipe from


2 cups uncooked noodles 1/2 pound lean ground beef 1 onion, chopped 2 cloves garlic, minced 1 green bell pepper, chopped 1 cup sliced pepperoni
16 ounces pizza sauce 4 tablespoons milk 1 cup shredded mozzarella cheese

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cook noodles according to package directions.
  3. In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.
  4. Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

Jerk Chicken

6 green onions
1 onion, chopped
1 jalapeno pepper, seeded and minced
3/4 cup soy sauce
1/2 cup distilled white vinegar
1/4 cup vegetable oil
2 TB brown sugar
1 TB chopped fresh thyme
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1 1/2 lbs chicken breasts (we put this on three breasts)

In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetables oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds.

Place the chicken in a medium bowl, and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight.

Preheat grill for high heat.

Lightly oil grill grate. Cook chicken on the prepared grill 6 to 8 minutes, until juices run clear.

We brushed on the extra marinade while the chicken was cooking.

Mango Spicy Sauce

12 habanero peppers, (6 if you’re scared) roughly chopped.
(De-vein and de-seed prior to chopping—WEAR PLASTIC GLOVES)
1 ripe mango, peeled, pitted and mashed or you can use 2 large peaches
1 cup yellow prepared mustard
1/4 cup packed brown sugar (Can increase quite a bit to suit your taste)
1/4 cup white vinegar
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon chili powder
salt and pepper to taste

Mix all ingredients in food processor or blender.

When finished it should have a sweet, smoky flavor followed by—yes a little heat—It’s NOT however even close to as hot as you imagine it will be. It can be used on anything: PorkLoin/Chops, Hamburgers, Steak, Hot Dogs, Roast, Chicken Breast... you name it.

I LOVE IT on vegetables - especially red bell peppers. Awesome on grilled chicken!

Cake Mix Cinnamon Rolls

Hope you can understand my directions - these are mainly for me to use in the future!

1 Yellow Cake Mix
2 pkgs. yeast
2 1/2 cups warm water
4 1/2 cups flour

Mix cake mix, yeast and warm water, then and add flour.

Cover and let raise for one hour.

Place flour on table, paper, or cloth prior to kneading.


Roll out - on cheese cloth, brown paper sack, or freezer paper. If dough is too hard to roll out - let it rest a bit. Place more flour on platform that you are going roll it out on.

Spread soft butter - 1/2 cup butter or desired amount

Sprinkle with cinnamon and sugar.
I used 3/4 cup sugar and sprinkled with cinnamon - I think that I needed more butter and sugar! So next time I will put atleast 1 cup.

Roll dough

Cut with dental floss.

Place in 9 x 13 pan. Grease pan.

Cover and raise for 1/2 hour more

Bake for 20 minutes at 350 degrees

I made two pans. Depends how thick you slice your cinnamon rolls.


2 TB butter
4 TB milk
Powdered sugar

Place on cinnamon rolls right out of the oven so icing melts down into seams.