Mama Z's Breakfast Biscuits

I hope you all had a nice, relaxing and restful Labor Day Weekend!  I blinked and ours was over...really, just like that...over.  I can't even tell you what we did because we were just going and doing everything from yard work, shampoo carpets, laundry, laundry oh and yes, some laundry, cleaning cars, and filling boxes of miscellaneous items for Goodwill donations.  

I think in the back of our minds as we are starting to see our trees turn yellow and orange so rapidly, we know winter is not far behind (although with 97 degree days we've been having, it's hard to imagine that is ever coming).  So, with that, we are getting the house and yard ready a little bit every weekend.

We did manage to squeeze in a quick road trip "daycation" day to Breckenridge and enjoyed beautiful scenery and a great lunch.  Such a sweet little town and reminded us of Main Street in Disneyland. Perfect day for playing tourist.

The rest of the weekend was trying out new recipes and preparing meal planning for the week.  I'm always trying to get ahead of the game, as it were, to have breakfast and lunch ready to grab-and-go for us out the door on weekday mornings.  I have been guilty far too many times of not being prepared and then I am stuck with eating a travel size bag of "gorp" (nuts, raisins, sunflower seeds and M&M's) to last me through the day...which never works out well for anyone.  Mama comes home "hangry" (not a pretty sight).

I learned a new way to make a lot of eggs at once.  I'm sure I'm late to the game on discovering these, but better late than never...and I have never been so thrilled to have a new go-to in my arsenal.

Yes, I know these really are just the homemade version of McDonald's Bacon, Egg and Cheese Biscuit from their breakfast menu (or could also turn into an Egg McMuffin), however, I must admit, these were really so incredibly good.  Perfect little present to start your morning off right or also great for a morning tailgating event or camping weekend.

Mama Z's Breakfast Biscuits

(12) Buttermilk Southern Biscuits and/or English Muffins

(12) Large Eggs

(6) Colby/Jack Cheese Slices, cut in half

(12) Cooked Bacon Slices (or) Cooked Sausage Patties (or) Cooked Canadian Bacon Slices

Butter

Preheat oven to 350 degrees.  Spray 12 count muffin tin with non-stick spray.

Add one egg to each muffin tin opening.  Bake the muffin tin with eggs in a 350 degree oven for 10-15 minutes.  Depending on your egg size, start checking them early to make sure they are cooked through.

Once eggs are ready, add them to your favorite biscuit or muffin and top with meat selection of your choice and a really good cheese.  Endless possibilities!

One Year Ago: One Pot Cajun Shrimp Pasta

Two Years Ago: Mushroom Marsala Ravioli

Three Years Ago: Garlic Chicken Skewers

Four Years Ago: The Flavornator (a.k.a. Bacon Explosion)

Baked Parmesan Artichoke Hearts and The Queen of Hearts

Today marks the 20th Anniversary in the passing of Princess Diana.  Affectionately known as the "Queen of Hearts" and "People's Princess".  I will never forget that day...we were just recently married and home watching television that night.  A breaking news story interrupted and said that Princess Diana had passed away.  I remember I burst into tears from complete shock and sadness.

When I was in my pre-teens, my best friend and I stayed up all night long to watch her royal wedding, and completely transfixed watching the traditions of royalty.  It was at that moment, I truly became mesmerized by Diana, not so much the Princess, but by the incredible woman.  The strength and grace that she displayed in her far too short life was truly inspirational.

Diana's outpouring of charm, outreach and loving heart will never be forgotten.  Her style was like no other and to this day has remained and displayed in the history of fashion.  She will forever be missed and remembered.

I read somewhere that her last meal at The Ritz in Paris was Vegetable Tempura.  These artichoke hearts are a little like that...I think Diana would have liked these.  Diana, may you continue to rest in peace Princess and thank you for touching the world with your kind and sharing heart.

Baked Parmesan Artichoke Hearts

2 (15 oz) cans quartered artichoke hearts drained
1/2 cup butter, melted
1/2 tsp garlic powder
1 cup Parmesan Herb Panko Bread Crumbs

1/4 cup butter, melted
1 lemon, freshly squeezed juice

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper and set aside.

Place artichokes on paper towels and pat dry well.

In a small bowl, combine melted butter and garlic powder.

In another bowl, pour in the Panko breadcrumbs.

Dip each artichoke heart quarter in the butter, then the Panko crumbs.  Place on parchment lined baking sheet.  Repeat with all artichokes.

Bake artichokes for 18 minutes, turning over once half way throgh baking.

Let cool for 10 minutes.  While artichokes cool, mix fresh lemon juice in with remaining melted butter.

Serve baked artichokes with lemon-butter dipping sauce.

One Year Ago: Grilled Shrimp, Corn and Avocado Salad
Two Years Ago: Surf and Turf Crostinis
Three Years Ago: Smoked BBQ Chicken Nachos
Four Years Ago: Flatbread Friday

The Med Salad

When we moved to Colorado five years ago, one of the first restaurants we tried out in our new adventure was Noodles & Company.  If you ever have the chance to dine at one...you must go!  Whenever we get new visitors to see us, we typically at one point end up there for a quick lunch.  They never disappoint and our friends and family are instant fans. P.S....when you go, try the Peach Sprite from their soda machine...it will change your world!

During the past four years while my girls were playing high school volleyball, we inevitably ended up having what I coined..."Bleacher Picnic Dinners", twice a week for game nights.  Even though they weren't quite as romantic as a lakeside, sunset picnic, they were always most definitely action packed!

One of the meals I started to really like was "Noodles'" Mediterranean Salad with Grilled Chicken.  It actually became a weekly craving at some point.

Well, now that we no longer have our bleacher picnics, I started making my own version at home.  Still, so incredibly good...love this salad for dinners!  It's also a great way to use up those 1/2 packages of left over ingredients.

The Med Salad
Inspired by Noodles and Company

Grilled Chicken, sliced thin
Romaine Lettuce
Mixed Greens
Roma Tomato, diced
Cucumber, diced
Red Onion,, sliced thin
Kalamato olives, pitted and chopped
Pepperoni Slices, chopped
Genoa Salami Slices, chopped
Mini Penne Pasta, cooked, according to box directions and cooled
Feta Cheese, crumbled
Spicy Yogurt or Creamy Italian Dressing
Parmesan Cheese (optional)


One Year Ago: Grilled Shrimp, Corn and Avocado Salad
Two Years Ago: Cheesecake with Strawberry Sauce
Three Years Ago: Spicy Roasted Chicken Legs
Four Years Ago: Mocha Mint Delight

No-Bake Ombre Blackberry Cheesecakes

It's been harvest time around here and after all the summer months of growing, the farmers have been inundated at our weekend Farmers Market with people lined up for all their beautiful fruits, vegetables and fresh flowers.

This coming weekend we will be making our annual visit to stock up on items to make our fresh salsa, a few flowers and I'm sure sneak in a few delectable pastries for breakfast and loaves of baguettes for crostinis to enjoy Saturday night.  We even have a local vineyard nearby that has wonderful wines at the market as well.

Last weekend I tried out a new cheesecake dessert because I really can't turn away trying any kind of new version of cheesecake.  I realized this, when I went back through my list and found all of these that I have made...Cherry Cheesecake Brownies, Pumpkin Gingersnap Cheesecake, The Masters Cheesecake, Cheesecake with Strawberry Sauce, Reese's Cheesecakes, Easter Cheesecake Baskets, 

and Lemon Chess Cheesecake Pie.  Yeah, I would say I have a bit of an addiction to cheesecake...yikes!

When I read the recipe ahead of time, I was a little intimidated by the whole separation of bowls to make ombre fillings, etc, etc...but once I dove into, it was so easy.  I cannot wait to try this out with other fresh fruit versions like raspberries and strawberries...yummy!  

No-Bake Ombre Blackberry Cheesecakes

Courtesy of King Soopers My Magazine July 2017

1 cup graham cracker crumbs

1 cup fresh blackberries, plus more for garnish

1 cup heavy whipping cream

1/2 cup granulated sugar, divided

1/2 tsp. vanilla extract

8 oz. cream cheese, softened

Springs of mint, for garnish (optional)

Evenly distribute the graham cracker crumbs between 4 glass or clear plastic serving cups, and set aside.  Puree 1 cup blackberries in a food processor and set aside.

In a stand mixer with the whisk attachment or using a hand mixer, beat the heavy cream, 1/4 cup sugar and vanilla extract until stiff peaks form, about 2 minutes.  Set the whipped cream aside in a clean bowl.  Clean the mixer, and beat the cream cheese and remaining 1/4 cup sugar with the paddle attachment (or with hand mixer)until totally smooth, about 3-4 minutes.

Reserve 1/4 cup of the prepared whipped cream.  Add the rest to the cream cheese mixture, then mix on low speed for an additional 1-2 minutes until totally incorporated.  Divide this mixture evenly between 2 bowls.  Add a scant tablespoon of the berry puree to 1 bowl, and 2-3 tablespoons to the other.  Mix each bowl well to make 2 shades of purple cheesecake filling.

To assemble, spoon or pipe the light purple cheesecake mixture evenly over the graham cracker layer.  Repeat with the darker purple mixture, and finish with the remaining berry puree.  Use the reserved whipped cream to top each cheesecake, and garnish with fresh blackberries and sprigs of mint.  Refrigerate any leftovers.

*The recipe says that it makes 4 servings, but honestly they are so rich and decadent, you could probably stretch it into 6 servings or 8 shot glass size servings.

One Year Ago: Grilled Shrimp, Corn and Avocado Salad

Two Years Ago: Cheesecake with Strawberry Sauce

Three Years Ago: Orzo Salad with Everything

Four Years Ago: Puttanesca and Pasta

One Skillet Parmesan Chicken and Zucchini and One Day

Last week was a bit of a trying one for me.  All the schools started back up in session.  I started seeing friends posting their kids' "first day of _ _ grade" school photos and hearing about their "back-to-school" shopping adventures.  Seeing kids with their brand new backpacks and the overflow of traffic at the grocery store as mom's stocked up for school lunch provisions and after school snacks.  

Their "very first day" of pre-school.

That's when it hit me...I don't have that anymore...that chapter of my life is completely over.  There was no four trips to Office Depot, hours at the mall shopping for the perfect outfits, saving up for the ultimate, latest backpack and Converse shoes, getting coiffed with a fresh haircut or the rush and chaos of first day of school morning, pleading and trying to get them to squeeze 15 seconds of their life for me, so I could take that "first day" annual photo.  Remember, it's not the gifts you have been given...it's what you do with those gifts that matters.  I thought a lot about that last week and I'm not going to lie...I cried a lot over it too.

When our girls started pre-school, we started a tradition at the dinner table (which we carried through most of their school years).  We would ask the girls two questions...."Tell me something good that happened today" and "Tell me something not-so-good that happened today".  We would go around the table and each one of us would share our stories.

It made for great conversations, memories, some great laughs and a chance to work through some of those "not so good" days, life lessons and situations that everyone goes through.  My point here in all of this is...cherish every day with your children because one day it is all over.  I'm here to tell you that "one day" comes faster than you are ever prepared for.

We live in such a different world now, then when they first started school.  Technology has gone way beyond anyone could imagine and there are so many distractions...too many to even try and list. From day one, to this day, when we serve dinner, all distractions and electronics are turned off and there has never been a cell phone allowed at our table...never.  Take time out of your day and listen to your kids.  Listen to what they have to share with you each and every night.  Kids love to tell stories about their day, teachers, friends and what they learned...

...and as for that annual "first day of school" photo that they will begin to hate you taking around the middle school years...don't give in to their fits.  Take the photo!!!  When they are older, they will be so happy you did and actually thank you for it.

Now I know weeknight dinners can be daunting and hectic during the school year.  I survived weeks, months and years of Girl Scouts, ballet recitals, voice and piano lessons, evening and weekend soccer and volleyball practices, volunteering, homework way beyond my capability and worked a full time job...I must quote the words of our daughters' teacher's graduation speech...just tell yourself "I know this...I've got this"!

Until then...here's a super easy one for you!

One Skillet Parmesan Chicken and Zucchini

2 chicken breasts, sliced in half horizontally (for thin cutlets)
8 Tbl butter, divided
1/2 cup Italian-Parmesan Panko
1/2 cup grated Parmesan cheese
1/4 cup flour
2 zucchini, sliced
2 garlic cloves, minced
2 Tbl freshly squeezed lemon

In a large skillet over medium heat melt 2 tablespoons butter.  In a shallow dish, add 4 tablespoons melted butter.  In another dish combine the Panko , Parmesan cheese and flour. Dip the chicken in the butter and then coat in the Panko crumb mixture and place in skillet.

Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked through. Remove from skillet and set aside on plate.

Add 2 tablespoons of butter back to the skillet and saute the minced garlic for a minute.  Add the zucchini to the skillet and saute until tender.  Add the freshly squeezed lemon over zucchini.  Add salt and pepper to taste and 1 tablespoon of Parmesan.  Add the chicken back to he skillet and heat for a minute.

One Year Ago: Grilled Shrimp, Corn and Avocado Salad
Two Years Ago: Cheesecake with Strawberry Sauce
Three Years Ago: BBQ Ranch Grilled Chicken
Four Years Ago: Flat Iron Steak Salad

The last of the "lasts".

Drumstick Pie and Dorm Survival Baskets

It's National Ice Cream Pie Day today, which means one thing...trouble!  I just learned that one of my childhood favorites has been taken to a whole new level!  Drumstick Pie!

Now before I get to the pie, just a side note...as our girls' friends have been going off to college, we have been making a few of their close classmates some fun dorm room survival gift baskets to send them off to school with.  It's been great trying to find goodies in their college school spirit colors to coordinate everything in.

University of Nebraska Lincoln - Red and White

University of Colorado Boulder - Black and Gold

One down and wrapped for delivery...one more to go!

CU Boulder...here we come!

Now back to this insane pie!  Really, a Drumstick Pie??  It has all the ingredients of a Drumstick Ice Cream Cone, all wrapped up in a frozen pie embellished with mimi drumsticks of course.

Drumstick Pie
Courtesy of delish.com

6 sugar cones
6 graham crackers
6 Tbl melted butter
1 Tbl sugar
pinch salt
1 gallon vanilla ice cream, softened slightly
5 mini Drumsticks
1 cup heavy cream
1 cup chocolate chips
2 Tbl butter
1/4 cup chopped roasted peanuts

Make ganache.  Place chocolate chips in a large glass bowl.  In a small saucepan, heat heavy cream until bubbles begin to form around edges.  Pour hot heavy cream over chocolate chips and add butter.  Let sit for 5 minutes.  Whisk until smooth.  Let cool while you prepare the rest of the ingredients.

In a food processor, pulse sugar cones and graham crackers until very fine crumbs.  Transfer to a large bowl and stir in butter, sugar and salt.  Grease a pie dish with cooking spray, then press crust into the dish.

Spread ice cream in a thick even layer.  Top with inverted mini Drumsticks, pressing the ice cream topping into vanilla ice cream.  Freeze for 30 minutes.

Pour ganache over ice cream around the inverted Drumsticks then sprinkle chopped peanuts on top.  Freeze until solid, about 4 hours.

One Year Ago: Shrimp Skewers with Pesto and Cheddar Polenta
Two Years Ago: Naughty Cookie Bars
Three Years Ago: BBQ Ranch Grilled Chicken
Four Years Ago: Flat Iron Steak Salad

Caprese Chicken Lasagna

Last weekend, we were enjoying a beautiful night and watching the sunset from our patio.  We both noticed that our large tree's leaves are looking a little bit lighter these days.  The rich dark green from summer is fading away and that means fall is not far behind.

It was so perfect outside, that we decided to eat at our fire table.  The lasagna baked while we enjoyed every last minute of daylight.  When dinner was ready, we simply turned on our patio twinkle lights and fired up the table.

If you like Caprese Salads, you undoubtedly will love this lasagna.  I cannot say enough about how comforting this dish was...perfect start to a new week.

Best Caprese Chicken Lasagna Recipe

Courtesy of Delish.com

1 box lasagna noodles

1 Tbl extra virgin olive oil

1 lb. boneless skinless chicken breasts, cut into pieces

2 tsp. dried oregano

kosher salt

freshly ground black pepper

2 Tbl balsamic vinegar

3 cloves garlic, minced, divided

3 Tbl butter

3 Tbl all-purpose flour

2-1/2 cups milk

5 cups shredded mozzarella, divided

3/4 cup freshly grated Parmesan cheese

1 (15 ounce) container Ricotta cheese

1 large egg

4 Roma tomatoes, thinly sliced

1/2 cup. thinly sliced basil leaves

balsamic glaze, for drizzling

Preheat oven to 375 degrees.  In a large pot of salted boiling water, cook lasagna noodles until very al dente. Drain.

Meanwhile, in a large skillet over medium heat, heat oil.  Season chicken with dried oregano, salt and pepper.  Cook until golden and no longer pink, 8 minutes.  Add balsamic vinegar and half the garlic to pan and stir until combined.  Transfer to plate.

Make sauce:  To skillet over medium heat add butter.  Let melt, then add remaining half garlic and cook 1 minute.  Add flour and cook until golden, 1 minute more.  Add milk and simmer until thick and creamy, 3 minutes, then add 1 cup mozzarella and Parmesan.  Season with salt and pepper.

Assemble lasagna; In a small bowl, stir together ricotta and egg and season with salt and pepper.

In a large baking dish (coated with non-stick cooking spray), spread a thin layer of sauce.  Add a layer of lasagna noodles, slightly overlapping, and top with about a third of ricotta mixture, a third of tomatoes, a third of the basil, a third of the cooked chicken, another layer of sauce, and a third of mozzarella.  Repeat with three layers, ending with mozzarella.

Bake until bubbly and golden, 35 minutes.  Garnish with more basil and a drizzle of balsamic glaze and serve.

One Year Ago: Zucchini Pie

Two Years Ago: Greek Chicken Salad

Three Years Ago: Spinach, Chicken, Bacon Pizza

Four Years Ago: Snickerdoodles

S'Mores Bark...National S'Mores Day

So, what I learned this week...there are s'mores and then there are S'MORES!

My friend Toni in Alaska taught me that s'mores should be made with Reese's peanut butter cups. After one taste, I was completely hooked and I tend to agree with her.

However, for those times (in the not too distant future) and there is five feet of snow on your back patio and you cannot get to your firepit...these S'More Bark beauties are the perfect alternative!  Now I have made Irish Blarney Bark, Easter Bunny Bark, and Christmas Holly Jolly Bark, but I think this new one is by far my new favorite bark of all time.

So easy to make and what I like about them is you can pack it all up and enjoy anywhere you are traveling to...camping, hiking, tailgating, picnics...anywhere!

S'Mores Bark
Courtesy of Delish.com

Semi-sweet melting chocolate (or chocolate chips)
White Vanilla melting chocolate
Graham crackers, crushed into pieces
Mini Marshmallows
Hershey Chocolate Candy Bars, broken up into small pieces

Pour melted semi sweet chocolate into a parchment lined baking sheet.  Drizzle the melted white vanilla chocolate all over and swirl with a toothpick into the milk chocolate (it will look marbleized).

Top with the crushed graham crackers, mini marshmallows and broken chocolate bar.  Refrigerate until firm.  Break into pieces and enjoy!

One Year Ago: Key Lime Jalapeno Cake
Two Years Ago: American Chop Suey
Three Years Ago: Baja Turkey Tostadas
Four Years Ago: Roasted Garlic and Cheese Platter

Roasted Pears with Brie and Pistachios

Recently we did one of our annual camping trips to Estes Park for a little relaxation and our traditional walk through town and visit The Stanley Hotel.

The famous Stanley Hotel in Estes Park

My daughter treated us to a one hour boat ride around Lake Estes for a sunrise cruise.  We packed up some juices and pastries and had the most beautiful morning ride.  If you ever have the chance to visit this historical little town, I highly recommend you spend a weekend here.  It's perfect!

My sailing crew asleep at the helm...I think they loved it a little too much.

After a weekend of too much ice cream and salt water taffy, I still had a bit of a sweet tooth going. I saw this recipe awhile back and tried it out.  A few months later my daughter called me while I was at the grocery store and asked if I would make "that pear and cheese thing" for dinner.  I admit, I had a bit of a memory lapse and had no idea what she was talking about.  As we worked through the conversation, the light went on and I figured it out...thank goodness.  I was so touched that she liked that much the first time and I had no idea.

These little gems are a beautiful appetizer or side dish for dinner or next to a lunch salad.  Enjoy!

Roasted Pears with Brie and Pistachios
Adapted from Eating Well

2 Tbl honey mustard
1 Tbl extra-virgin olive oil
1 tsp lemon juice
1/4 tsp salt
1/2 tsp freshly ground pepper
2 ripe pears
21 ounces Brie cheese, cut into 4 slices
4 tsp chopped pistachios

Preheat oven to 425 degrees.  Coat an 8-inch square baking dish with cooking spray.

Whisk mustard, oil, lemon juice, salt and pepper in a small bowl.

Cut pears in half lengthwise, hollow out the core and slice a small piece off the other side so they will lie flat when served.  Brush all over with the mustard glaze and place core-side down in the prepared pan.

Bake the pears for 30 minutes, basting half way through with the glaze.  Gently turn them over, base again and place a piece of Brie in the hollow of each pear.  Bake until the pears are tender and the Brie is slightly softened, 3 to 5 minutes.  Sprinkle each pear half with 1 teaspoon of pistachios.

One Year Ago: French Dip Date Night
Two Years Ago: Bistro Sandwich
Three Years Ago: Baja Turkey Tostadas
Four Years Ago: Roasted Garlic and Cheese Platter

Spatchcock Smoked Chicken with Cherry Chipotle BBQ Sauce

The only thing more dangerous than me being on Pinterest...is my husband and girls surfing the same website...Exhibit A below.

My husband recently expressed he discovered through a co-worker a new chicken recipe for our Traeger Smoker.  What he failed to mention in our conversation (that I discovered as I read the 3 page recipe)...it takes 8 hours to make.

He said "Don't worry, I will take care of everything and make all of it"....done.  I wasn't about to argue with that offer!

We started it off with my brother-in-law's famous "Mike's Rubbing Mess".  You may remember Mike from my post of his Mike's Marinating Mess which is also one of our go-to dinners!

Eight hours later, this dinner was amazing!  (I should give up cooking more often).  Even if you don't have a smoker, you can still grill/prepare the chicken how you like.  Whatever you do though...you MUST make this Cherry Chipotle BBQ Sauce!!  Wow was that awesome!

* Served the chicken alongside my Cowboy Baked Beans and Cheesy Jalapeno Cornbread

Spatchcock Smoked Chicken with Cherry Chipotle BBQ Sauce

Courtesy (and adapted) from Hey Grill Hey

Chicken:

1 whole fryer chicken

2 Tbl Olive Oil

2-3 Tbl Homemade (or purchased) BBQ Rub * See below for Mike's Meat Rubbing Mess recipe

1/2 cup Cherry Chipotle BBQ Sauce *See below for recipe

Place your chicken breast side down on a large cutting board.  Using sharp kitchen shears, cut up both sides of the back bone, from tail to neck.  Remove the backbone completely and turn the chicken over to the breast side.  Carefully spread apart the back and press down gently on the breast until the bird lays nice and flat on your cutting board.  Tuck the wing tips behind the back and adjust the legs until they are fairly symmetrical.

Pat down your chicken with a paper towel and then drizzle with olive oil.  Rub all across the skin. Season your chicken all over with the sub (including the back side).

Preheat your smoker to 225 degrees F for indirect cooking with a light wood smoke.  Place your chicken on the smoker and cook for 4-5 hours, or until the internal temperature reaches 150 degrees F in both the breast and thigh meat.

Brush the chicken with the Cherry Chipotle BBQ Sauce (or sauce of your choice) and cook for an additional 25-30 minutes or until the internal temperature reaches 165 degrees F.  Let the chicken rest for 10-15 minutes before slicing and serving.

Mike's Meat Rubbing Mess

1 cup Paprika

2/3 cup packed brown sugar

1/2 cup kosher salt

1/4 cup onion powder

1/4 cup garlic powder

3 Tbs granulated sugar

1 tsp black pepper

1 tsp cayenne pepper

molasses

Mix all dry ingredients together. (Tip: Use food processor so brown sugar is evenly broken up.)

Rub meat with molasses.

Add rubbing compound to meat.  (Tip: Use disposable food prep gloves (powder free) to keep hands clean.)

* Excess dry rubbing compound can be stored in an air tight container for future use.

Cherry Chipotle BBQ Sauce

1 cup ketchup

1 cup fresh or frozen sweet cherries (pits removed)

1 chipotle pepper

1 Tbl adobo sauce (taken from the can of chipotle peppers)

1 Tbl Worcestershire sauce

1 Tbl soy sauce

1 Tbl honey

1 Tbl molasses

1 tsp garlic powder

1 tsp onion powder

zest and juice of one lime

salt and pepper to taste

In a medium sauce pan combine all of the ingredients.  Bring the sauce to a boil, then reduce to a simmer and cook for 25 minutes, stirring often.  Turn off the heat and allow the sauce to cool before transferring to a blender.  Blend until the sauce is smooth.

Store the sauce in a tightly sealed jar or container.  Will last for one week in the refrigerator.

One Year Ago: Glamping Potato Packets

Two Years Ago: GGMa's Angel Food Cake

Three Years Ago: Baja Turkey Tostadas

Four Years Ago: Roasted Garlic and Cheese Platter

No photo-shop done to this picture...yes, the Cherry Chipotle BBQ Sauce was that good!