It's end of the school year time again around here and you know what that means...final exams, volunteer appreciation and end of season meetings and acknowledgements...and last minute projects. I won't even tell you what I was doing at 6:18 am this morning (I can assure you it wasn't relaxing in my robe with a hot cup of coffee, curled up on the sofa and catching up on the morning news). Let's just say, my self taught Microsoft Publisher programming and marketing designs do come in handy for school projects...we'll just leave it at that.
This past week however, we did thank goodness have ample amount of time to prepare thank you gift baskets for all the Booster Club parent representatives. Our President had the great idea for these "S'More" gift baskets, in the spirit of upcoming summer. I have to say I was really proud of myself in creating custom marshmallow letters for their tags!
32 S'More gift bags ready to prepare.
Are these just the cutest gifts ever?!?!
During one of my Pinterest binging episodes a few weeks ago, I stumbled on "Alabama BBQ Sauce". Being a northern girl, I had never seen or heard of white BBQ sauce. It looked so good and appealing, we had to try it...WOW!! Unbelievably good...I recommend making a large batch of this deliciousness. Not only was it awesome on the brisket and roasted fingerling potatoes, it was also great on our chicken we had later in the week.
Alabama White Barbecue Sauce
Courtesy of www.rockrecipes.com
1/2 cup mayonnaise
1 Tbl. water
1 Tbl. lemon juice
2 Tbl. apple cider vinegar
1/4 tsp. salt
1/2 tsp. black pepper
1 tsp. Dijon Mustard
1 tsp. honey
1 clove garlic, finely minced
A few dashes of hot sauce or sriracha sauce to taste
*** This does make a relatively small batch of sauce to serve about 4 people or so. Double or triple the recipe as needed if serving larger groups.
Whisk all ingredients together until smooth.
If you like the sauce a little thicker, just add another tablespoon or two of mayonnaise or thin it with a little more water if you find it's too thick for your taste.
Cover and let sit in the refrigerator for several hours or even better to sit overnight to let the flavors develop. (Best if made the day before you want to serve).
One Year Ago: Mayan Chocolate Cookies
Two Years Ago: Pizzette