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May Recipes


5     Cups Crisp Rice Cereal (coarsely crushed)

1     Can (14 oz.) Sweetened Condensed Milk

1     Package (14 oz.) Caramels

1     Cup Butter (cubed)

1     tsp. Ground Cinnamon

1/2  tsp. Vanilla Extract

1     Package (16 oz.) Large Marshmallows

Line two baking sheets with waxed paper; set aside. Place cereal in a shallow bowl. In a large saucepan, cook and stir the milk, caramels and butter over low heat until melted and smooth. Remove from the heat; stir in the cinnamon and vanilla.

With a toothpick, dip each marshmallow into warm caramel mixture; turn to coat. Press marshmallow bottoms in cereal; place on prepared pans. Let stand until set.

Yield: 5 dozen.


2  Cups Fresh Strawberries (chopped)

1  Can (20 oz.) Crushed Pineapple (drained)

1  Pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin

3  Cups Jet-Puffed Miniature Marshmallows

1  Pkg. (2-layer size) White Cake Mix

Spread strawberries onto bottom of 13x9 inch pan; top with pineapple. Sprinkle with dry gelatin mix; top with marshmallows.

Prepare cake batter as directed on package, omitting the oil. Pour over marshmallows.

Bake 50 to 55 min. or until toothpick inserted in center comes out clean. Cool completely. Keep refrigerated. Makes: 24 servings.


2    Pkg. (4 serving size each) Jell-O Vanilla Flavor Instant Pudding

1    qt. (4 cups) Cold Milk

2    Cups  Cool Whip Whipped Topping (thawed)

1    Pkg. (12 oz.) Store-bought Angel Food Cake (cut into 1/2 inch cubes)

1/3 Cup Orange Juice

3    Cups Fresh Strawberries (sliced)

5    Squares Bakers White Chocolate (grated)

Prepare pudding mixes with milk in large bowl as directed on package. Gently stir in whipped topping.

Place cake cubes in large bowl. Drizzle orange juice over cake, then toss to coat. Place half of the cake cubes in deep glass serving bowl; cover with layers of half each of the pudding mixture, strawberries and chocolate. Top with layers of remaining cake cubes, pudding mixture, strawberries and chocolate.

Refrigerate at least 30 minutes. or until ready to serve. Store leftover dessert in refrigerator. Makes: 20 servings, 1/2 cup each.


This makes the best shrimp! Remove from skewers and serve on a bed of pasta with sauce for a great meal.

1    Cup Olive Oil

1/4 Cup Fresh Parsley (chopped)

1    Lemon (juiced)

2    Tbsp. Hot Pepper Sauce

3    Cloves Garlic (minced)

1    Tbsp. Tomato Paste

2    tsp. Dried Oregano

1    tsp. Salt

1    tsp. Ground Black Pepper

2    lbs. Large Shrimp (peeled and deveined with tails attached


In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later.   

Pour remaining marinade into a large resealable plastic bag with shrimp. Seal and marinate in the refrigerator for 2 hours. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade. Servings: 6

Recipe From: Robbie R.


Easy to make and great for dinner.

1 1/2 lbs. Ground Turkey

1      (1 oz.) Pkg. Dry Onion Soup Mix

1/2    tsp. Ground Black Pepper

1/2    tsp. Garlic Powder

1 1/2 Tbsp. Soy Sauce

1       Egg (lightly beaten, optional)

6       Hamburger Buns (split)

In a large bowl, mix the turkey with the onion soup mix, pepper, garlic powder, soy sauce, and egg. Refrigerate the mixture about 10 minutes, then form into 6 patties. Preheat the grill for medium-high heat. Lightly oil the grill grate. Place the patties on the grill. Cook for 20 minutes, turning once, or until well done. The inside of the burgers will look whitish in color when cooked through. Serve on buns. Servings: 6

Recipe From: Kim


"Great for sleep-overs and backyard camping trips. You can even bake these in the oven if a grill or campfire is not available. You can be creative with other toppings like maraschino cherries, peanut butter chips, coconut, butterscotch morsels or caramel."

6 Large Bananas (unpeeled, stems removed)

2 Cups Semisweet Chocolate Chips

1 (10.5 oz.) Package Miniature Marshmallows

Preheat the grill for high heat. Spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray. Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise.

Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired. Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. Leave in long enough to melt the chips and the marshmallows, about 5 minutes. Unwrap bananas, open the peels wide, and eat with a spoon. Do not eat the shell. Servings: 6

Recipe From: Toni


Save money on expensive pre-seasoned skewers by making your own. This extra step will add flavor from the inside while holding them together for grilling or eating. Making your own also enables you to adjust the seasoning levels to your personal taste. Flavored skewers can add a complementing spice and aroma for cuts of raw fruit or impart complex flavors to the inside of meat and vegetables while they cook on the grill. Consider what seasonings will best complement the foods you plan to skewer and mix accordingly. For fruits you might choose cinnamon oil, almond, cherry, coconut, lime, cloves, rum, walnut etc.... the choices are numerous and limited only by your taste. Experiment to find what you like best. For meats and veggies the oils are not as varied but the choices of herbs more than makes up for that.

Things You'll Need:

1    Dozen Wooden Skewers (not bamboo)

Shallow Rectangular Dish

1/2 Cup Neutral Liquid (water, wine, beer)

2    Tbsp. Seasoned Liquid or Oil (vinegar, liquid smoke, soy sauce, tequila, cinnamon etc.)

1/8 Cup Vegetable Oil

2    Tbsp. Dry Spices

Plastic Wrap

Paper Towels

Step 1   Place the clean and dry wooden skewers in a single layer in a shallow rectangular dish.

Step 2  Add water, beer or wine and the vegetable oil, dry spices  and a seasoned liquid or oil like soy sauce or liquid smoke to the dish and swirl the mixture together.

Step 3  Seal the shallow dish with plastic wrap and leave it on the counter for at least one hour

Step 4  Lift the infused skewers from the marinade and allow the excess liquid to drip back into the dish.

Step 5  Skewer foods immediately or place the skewers on paper towels to further reduce the moisture level.

Another idea for flavored skewers is to use the stem from a rosemary bush. With a sharp scissors, cut several 8-inch-long stems from a large rosemary shrub. Make sure to never harvest more than one-third of the shrub at a time. Rinse the stems off with a cool stream of water. Then, strip the rosemary needles off all but 2 inches of the stem. This remaining tuft of needles makes a nice handle when the skewers are on the grill. Reserve the needles you stripped off the stems or later use by placing them into a resealable plastic bag that is lined with a damp paper towel. If stored in the refrigerator, the needles should stay fresh for two weeks or more.

Complete the skewers by cutting off the end of each stem at an angle. To make kababs, load shrimp, cubes of meat or chunks of vegetables onto the skewer.