Ramen Noodle Salad

1 bag shredded lettuce
1 bag shredded cabbage
1 package slivered almonds
2 packages Ramon noodles
Sauté in butter until slightly brown
Pour on top lettuce
1 can mandarin oranges  ( drain)
Pour on top lettuce


1/2 cup veg oil
1/4 cup rice wine vinegar
1/4 sugar
4 slashes of soy sauce

Bring to a boil .. Take off heat and put over salad right before you serve the salad and toss..

Coconut Chocolate Bar

3 c of crushed and grounded chocolate chip cookies and/or graham crackers crushed
1 c chocolate chip or semi sweet chocolate chips
1c pecan chopped pieces
1/4 c sugar
3/4 c or 1/2 stick unsalted butter, melted
1 1/2 c shredded coconut (sweeten)


Mix together cookie crumbs, sugar and butter
Press mixture in a non stick, square baking pan
Preheat oven at 375 degrees. Bake mixture about 10 mins.
Cool on wire rack for about 20 mins.


Finger Licking Spicy BBQ Pork Chops

Quick, easy, finger licking good and sticks to your ribs!


8 1/2 inch Pork Chops

Honey BBQ Kraft Sauce

Weber N'Orleans Cajun Seasoning





•     Clean meat lightly sprinkle salt and pepper

•     Add bbq sauce

•       Cover meat with Cajun seasoning

•       Marinate for an hour

Grill until meat is tender.

Quick, easy, finger licking good and sticks to your ribs!


Horned Frog Eggs

A tailgate favorite!

A tailgate favorite!  Can’t make enough. Easy to prepare and easy to eat at a tailgate party before game time. I pre-cook the Horned Frog Eggs on my barbeque smoker before the tailgate. The cooked Horned Frog Eggs can be refrigerated and then warmed on a tailgate grill.  You can also prepare the Horned Frog Eggs and cook them directly on the tailgate grill if you don’t have time to pre-cook (smoke) the Horned Frog Eggs.


Grilled Portobello Mushrooms with Gorgonzola Cheese and Fresh Rosemary

These can be served just as they are or on a grilled hamburger bun!

4 Portobello mushrooms
Olive Oil
1 cup gorgonzola cheese
Sprig of fresh rosemary
Salt and pepper


Prepare a charcoal or gas grill for direct grilling over high heat.

Put the portobello mushroom caps on a platter and brush both sides with olive oil.

Grill the caps, top side down, directly over high heat until liquid forms in the gills and the top is grill marked., 2-4 minutes.