*DIRTY PIRATE POPSICLES*

(RECIPE SHARED BY MANON VEILLEUX)

-2 1/2 cups Coke
-1/3 cup Captain Morgan Spiced Rum
-1/3 cup Kahlua

1. Place all ingredients in a large glass and stir to combine. Pour mixture into popsicles mold.
2. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

*Slightly flat Coke will produce a popsicle that stays frozen longer. To quickly and manually flatten out the carbonation, empty out enough Coke from a 2-liter bottle to leave a 3-inch space from top of bottle to top of coke. Place cap back on and shake vigorously for 10 seconds. Set aside to leave bubbles to subside.

*BANANA DOGS*

 (1 serving)
(RECIPE POSTED BY MANON VEILLEUX)

1 hot dog bun
1 banana
2 Tbsp. peanut butter
2 Tbsp. Nutella, jam or honey

Butter one side of hot dog bun with peanut butter, butter the other side with Nutella, jam or honey.
Place the peeled banana in the hot dog bun.
NOTE: You can sprinkle with chocolate chips, raisins or coconuts (optional)

ICED TEA CHICKEN with ICED TEA BARBECUE SAUCE

(RECIPE POSTED BY MANON VEILLEUX)
Think out of the box-this cutting-edge business philosophy is also good for barbecue. Sweet tea (heavily sweetened iced tea) is so popular at barbecue joints in Texas and the South, I thought, why not use iced tea mix in a barbecue rub and grill the chicken on a can of iced tea? It sounds outrageous. It is outrageous. But being outrageous should be one of the goals of a grill master. And, besides, you'll be surprised how well the tea flavor marries with smoke and spice in this chicken.
For the rub:

1 tbsp. powdered iced tea mix
1 tblsp. paprika
2 tsp. ground coriander
1 tsp. sugar
1 tsp. coarse salt (kosher or sea)
1/2 tsp. freshly ground black pepper
1/2 tsp. garlic powder
1/4 tsp. celery seed

1 can (12 ounces) iced tea
1 chicken (31/2 to 4 pounds)
2 tsp. vegetable oil

Iced Tea Barbecue Sauce (recipe follows)

You'll also need:
2 cups wood chips or chunks (preferably hickory or cherry), soaked for 1 hour in water to cover, then drained Vertical chicken roaster (optional)
1. Make the rub: Put the iced tea mix, paprika, coriander, sugar, salt, pepper, garlic powder, and celery seed in a small bowl and stir to mix.
2. Pop the tab off the iced tea can. Pour half the tea (3/4 cup) into a measuring cup and set aside for the sauce. If cooking the chicken on the can, using a church key-style can opener, make 2 additional holes in its top. Set the can aside.
3. Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon of the rub and rub it all over the skin. Spoon the remaining rub into the iced tea through a hole in the top of the can.
4. If cooking on a can: Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the can so the can fits into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the can. If cooking on a roaster: Fill it with the iced tea mixture and position the chicken on top, following the manufacturer's instructions.
5. Tuck the tips of the wings behind the chicken's back.
6. Set up the grill for indirect grilling (see page 9 for both charcoal and gas) and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch (see page 12) and preheat on high until you see smoke, then reduce the heat to medium.
7. When ready to cook, if using a charcoal grill, toss all of the wood chips or chunks on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180°F on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 11/4 to 11/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.
8. If cooking on a can: Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter. If cooking on a roaster: Use oven mitts or pot holders to remove the bird from the grill while it's still on the vertical roaster.
9. Present the bird to your guests. Let the chicken rest for 5 minutes, then carefully lift it off the support. Take care not to spill the hot iced tea or otherwise burn yourself. Halve, quarter, or carve the chicken and serve with Iced Tea Barbecue Sauce.
Serves 2 to 4

ICED TEA BARBECUE SAUCE
The annals of barbecue have seen some pretty strange sauces. This one may seem over-the-top, and yet, canned iced tea has a lot in common with the flavor profile of a good barbecue sauce. It's sweet. It's tart. It's earthy and aromatic. What more could you ask for? Think of the bragging you'll get to do the next time someone admires this sauce and asks you what's in it.

3/4 cup canned iced tea (reserved from Iced Tea Chicken)
3/4 cup ketchup
2 tbsp. Worcestershire sauce
2 tbsp. A.1. steak sauce
2 tbsp. brown sugar, or more to taste
1 tbsp. fresh lemon juice, or more to taste
1/2 tsp. liquid smoke
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. freshly ground black pepper

1. Combine the iced tea, ketchup, Worcestershire sauce, steak sauce, brown sugar, lemon juice, liquid smoke, onion and garlic powders, and pepper in a heavy saucepan with 1/4 cup of water and gradually bring to a boil over medium-high heat.
2. Reduce the heat to medium to obtain a gentle simmer. Let the sauce simmer gently until slightly reduced, thick, and richly flavored, 6 to 8 minutes. Taste for seasoning, adding brown sugar or lemon juice as necessary; the sauce should be highly seasoned. If sauce is too thick or intense, thin with a little more water.
3. Transfer the sauce to a bowl or clean jar and let cool to room temperature before serving. Any leftover sauce (in the unlikely event that you have it) will keep in the refrigerator, covered, for several weeks. Let return to room temperature before serving.
Makes about 2 cups

TANGERINE TERIYAKI CHICKEN

(RECIPE POSTED BY MANON VEILLEUX) 
Source: BBQ USA
Method: direct grilling
Serves: 4

1 cup fresh tangerine juice (from 3 to 5 tangerines)
1/2 cup soy sauce
1/3 cup honey
4 strips tangerine zest (each about 1-1/2 by 1/2 inch)
2 cloves garlic, peeled and gently crushed with the side of a cleaver
2 scallions, trimmed, white parts gently crushed with the side of a cleaver, green parts thinly sliced
2 slices fresh ginger (each 1/4 inch thick), peeled and gently crushed with the side of a cleaver
1 cinnamon stick (2 inches long)
2 to 3 tbsp. Asian (dark) sesame oil
4 skinless, boneless chicken breasts
1 tbsp. toasted sesame seeds

1. Place the tangerine juice in a nonreactive saucepan over high heat and bring to a boil. Let boil until reduced by half. Add the soy sauce, honey, tangerine zest, garlic, scallion whites, ginger, cinnamon stick, and 1 tablespoon of the sesame oil. Let the mixture boil until thick and syrupy, about 5 minutes. Remove the saucepan from the heat and let cool to room temperature.
2. Trim any sinew or excess fat off the chicken breasts and discard. Rinse the breasts under cold running water, then drain and blot dry with paper towels. Place the breasts in a nonreactive baking dish.
3. Pour half of the tangerine mixture over the chicken, turning to coat both sides. Set the rest of the tangerine mixture aside; you'll use it as a glaze. Let the chicken marinate for 1 to 2 hours in the refrigerator, covered, turning the breasts once or twice so that they marinate evenly.
4. Set up the grill for direct grilling and preheat to high.
5. When ready to cook, drain the marinade from the chicken and discard the marinade. Brush and oil the grill grate. Lightly brush each breast with some of the sesame oil. Arrange the chicken breasts on the hot grate, placing them on a diagonal to the bars. Grill the breasts for 2 minutes, then brush them with more sesame oil and rotate them a quarter turn to create an attractive crosshatch of grill marks. Continue grilling the breasts on that side for 2 minutes longer. Turn the breasts over and grill until cooked through, 4 to 6 minutes longer, again rotating them after 2 minutes. The total cooking time will be 8 to 10 minutes, depending on the thickness of the chicken breasts. To test for doneness, poke a breast in the thickest part with your finger; it should feel firm to the touch. During the last 2 minutes of grilling, using a clean brush, baste the breasts with the reserved glaze.
6. Transfer the grilled chicken breasts to plates or a platter and pour any remaining glaze over them. For a fancier presentation, you can slice the chicken breasts crosswise on the diagonal and fan out the slices. Sprinkle the scallion greens and sesame seeds over the chicken and serve.

SHREDDED CHICKEN IN ORANGE CREAM SAUCE

(RECIPE POSTED BY MANON VEILLEUX)

1 tbsp. extra virgin olive oil
1 tbsp. butter
1 lb. chicken breasts or turkey, shredded
2 French shallots, finally chopped
1/4 cup dry white wine
Pinch of salt and pepper
1 pkg. (40 g) Chef LELARGE Fine Cuisine Orange Sauce mix, prepared according to package directions.
Few drop of Tabasco sauce
1/4 cup cream 15%
2 tbsp. fresh parsley, chopped 

In a large frying pan, heat oil and butter. Fry chicken pieces until golden brown. Set aside on a plate.
In the same frying pan, fry up the shallots for 2 minutes. Deglaze with wine, seasoned and add the orange sauce prepared according to package direction, and add the Tabasco sauce.
Stir in the shredded chicken to the sauce, simmer for 5 minutes. Slowly add the cream while stirring. Garnish with parsley.

SPINACH TURKEY ROLLS

(RECIPE POSTED BY MANON VEILLEUX)

2 turkey cutlets or turkey breasts
1 bag (400g) spinach
2 tbsp. oil
Pinch of salt and pepper
4 shallots, peeled and cut into 4 pieces
2 tbsp. Tarragon leaves
6 carrots, peeled and cut in 4 pieces lenghtwise
1/2 cup minus 1 tablespoon and minus 1 teaspoon water

Flatten cutlets with rolling pin or the palm of your hand.
Rinse spinach and discard stem.
Heat 1 tablespoon of oil in pan and fry the spinach leaves for 3 to 4 minutes, turning once in a while. Season with salt and pepper and set aside.
Season turkey cutlets with salt and pepper on both side, layer spinach on top and roll up jelly-roll style and seal with toothpicks or tie cutlets with food string to keep it together.
Fry shallots in 1 tablespoon of oil. Once shallots are clear, add the turkey rolls with tarragon leaves and carrots.
Add water and let simmer covered for 40 minutes.
Turn meat once in a while and add water if necessary.
Once the meat is cooked, remove string or toothpicks. Slice the cutlets and arrange on a platter. Surround the cutlets with carrots, shallots and sauce.
Decorate with Tarragon leaves.

FISH PUFFS

(RECIPE POSTED BY MANON VEILLEUX - from her sister in law Lina Roy)
 

1/2 pound boiled & flaked fish i use pike
1 green onion
3/4 cup of flour
2 tsp of baking powder
1/2 teaspoon chopped parsley and/or other favorite herbs or spices
salt and pepper
2 eggs
milk
cooking oil

Mix fish, onion, flour, baking powder, seasons, and eggs.

Add sufficient milk to make a soft consistency.

Heat oil until hot.

Drop in tablespoons of the fish mixture.

Fry until golden brown.

HONEY SALAD DRESSING

(RECIPE POSTED BY MANON VEILLEUX)

Mix together in mason jar:

1 Tbs of vegetable oil
1/2 cup of honey
5 Tbs of Hellman's mayonaise (don't substitute for miracle whip)
Cooked real bacon bits
green onions
1/2 red pepper cut in small pieces

Mix in a green salad

SEASONED POTATOES

(RECIPE POSTED BY MANON VEILLEUX - from her sister in law Lina Roy)

I love them as beakfast patatoes :o) 

Cut potatoes in small cubes

In a bowl mix:

1 tsp vegetable oil
1 tsp seasoning salt
1 tsp parsley
1 tsp paprika
1 tsp garlic powder
pepper 

 Mix all together and brown in a skillet until patatoes baked.

LEMON DROP JELL-O SHOTS

(RECIPE POSTED BY MANON VEILLEUX)

Empty out the citrus of your choice to create a vessel.
Juice the citrus first as it makes for easier pulp removal. Save extracted juice for later recipes.
Use either a grapefruit knife to hollow out the citrus, or the easier way, is to turn them inside out like the picture and dig deeply in to the pith until you catch the thin membrane holding the pulp and then peel back.
Make sure to completely clean out your citrus or the pulp will show in the wedges.
Make the Jell-O according to the instructions on the box and then reduce the cold water portion by ¼ cup and replace with your chilled drink mix. Place emptied citrus into muffin pan holes. Pour mixture into emptied citrus and chill overnight.
Use a straight edge knife to cut into wedges. Do not use a serrated knife or it will leave track marks.
Make sure to use a sharp knife or you will end up with mangled wedges.

SINGAPORE SLING SLUSH

(RECIPE POSTED BY MANON VEILLEUX)

1/2 cup white sugar
4 cups water
1/2 cup grenadine syrup
1/2 cup cherry juice
1/2 cup lemon juice
1/2 cup cherry brandy liqueur
2 cups gin
2 1/2 cups pineapple juice
1 (6 ounce) can frozen pink lemonade concentrate, thawed

2 (2 liter) bottles lemon-lime flavored carbonated beverage
46 maraschino cherries

1. Dissolve the sugar in the water in a gallon-sized, freezer-safe container. Stir in the grenadine, cherry juice, lemon juice, cherry brandy, gin, pineapple juice, and lemonade concentrate. Freeze for 24 hours, stirring at least twice during this time.
2. To serve, place 1/4 cup of the slush in a a glass, and top with lemon-lime soda. Garnish with a cherry to serve.

*MANON'S SPECIAL SPICE MIX*

(RECIPE POSTED BY MANON VEILLEUX)
use in Cipate or meatpies.

1 tsp. ginger
1 tsp. allspice
1 tsp. cinnamon
1 tsp. corander
1 tsp. dry mustard
1 tsp. cloves

Mix together and store in small jar.‎

CABBAGE SALAD

(RECIPE FROM MANON VEILLEUX - recipe from my mom)

1 pkg. cabbage mix
5 green onion, cut up
1 cup sunflower seeds
1 cup slivered almonds
1/2 cup oil
1/3 cup vinegar
1/2 cup white sugar
flavor packet from Chicken ramen noodles

Mix cabbage mix, green onion, sunflower seeds and almonds together, set aside.
In a pot, add oil, vinegar, sugar and the chicken flavor package that comes with the Ramen Oriental Noodle soup, stir until sugar dissolve.
Add vinaigrette to cabbage ingredients, mix well and add the crushed soup noodle. ENJOY!!!

SHREDDED CARROTS SALAD

(RECIPE POSTED BY MANON VEILLEUX)

1/2 cup oil
1/2 cup sugar
1/2 cup mayonnaise
1/2 cup vinegar
1 tsp. salt
1 tsp. paprika
1 tsp. dry mustard
1 tsp. onion salt
3/4 tsp. celery salt
Pinch of pepper
1 garlic clove, minced
Carrots, shredded (about 4 cups)

Mix it all together and serve

MUSHROOM STUFFED WITH CRAB

(RECIPE POSTED BY MANON VEILLEUX)

1 pkg. mushroom, cut mushroom stems in small pieces and cook with vegetables
1 garlic clove, minced
1/2 red pepper, cut up
3 cauliflower florets, cut up
3 broccoli florets, cup up
2 green onion, cut up
1 can crabmeat, drained
1/2 cup white wine
1/2 cup 35% cream
2-3 tbsp. rice
Parsley

Lightly brown the garlic in a little oil, add vegetables and crabmeat.
Add wine and simmer till half the wine has dissolved.
Add cream and simmer till half the cream has dissolved.
Add rice, simmer for 5 minutes.
Place mushroom caps in the bottom of a deep dish.
Fill mushroom caps with crab mixture.
Bake at 350’F degrees, covered with some foil.
Sprinkle with parsley when done

EASY CREAM PIE

(RECIPE POSTED BY MANON VEILLEUX)

(delicious & so easy to make)

Mix together:
1 1/4 cup sugar
1/3 cup cornstartch
1 pinch salt

Add gradually 3cup of 3% milk stirring non stop until smooth then broil 3min.
Take away from heat and add 3 tablespoon of butter 1 1/2 teaspoon of vanilla
Put in piecrust and refrigerate 2hours then decorate with whipping cream & put back in the refrigerator until serve

GRAMMA’S RASPBERRY MOUSSE CAKE

(RECIPE POSTED BY MANON VEILLEUX) looks really good. :))

4 cups mini marshmallows
1 cup whipped cream
1 Angel Food cake, cut in small pieces
1 bag (600g) frozen raspberries
1 box (170g) Jell-O
3 cups boiling water

Melt 3 cups of marshmallows in boiling water and Jell-O.
Cool.
Incorporate the remaining cup of marshmallows, whipped cream, cake and raspberries.
Pour into a wreath cake pan. Refrigerate.
Unmould and serve.

CHEDDAR BISCUITS

(RECIPE POSTED BY MANON VEILLEUX)

(like those at Red Lobsters)

2 cups all-purpose flour (unbleached or regular)
3 tsp. baking powder
1 tsp. salt
1/4 tsp. garlic powder
1/3 cup butter, cold, cut into chunks
2 Tbsp. canola or vegetable oil
1 heaping cup grated cheddar cheese (sharp flavoured is best)
1/2 - 2/3 cups milk

3 Tbsp. butter
1/2 tsp. garlic powder
1/2 tsp. dried parsley flakes or 1 Tbsp. fresh parsley, finely chopped

Preheat oven to 400° F.

In a large bowl, combine flour, baking powder, salt and garlic powder. Whisk together to combine thoroughly. Add chunks of butter. Using a pastry cutter or two knives, cut butter into flour until it is coarse, pea-sized (doesn't need to be fine). Add oil, grated cheddar cheese and 1/2 cup milk. Stir together. Keep adding milk a bit at a time, just until the dough is moistened and no longer dry and powdery. (Shouldn't be sticky, just moist enough to hold together).

Drop approximately 1/4 cup portions of the dough onto an un-greased cookie sheet using an ice cream scoop or large spoon.

Bake for 15-17 minutes. While biscuits are baking, melt 3 tablespoons butter is a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and the parsley.

When biscuits come out of the oven, use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Serve warm.

Makes one dozen biscuits.

Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings

CHIPITS SKOR TOFFEE BANANA RUM BREAD

(RECIPE POSTED BY MANON VEILLEUX)  it quite yummy!!! :))

2 1/2 cups flour
1 cup granulated sugar
3 1/2 tsp baking powder
1 tsp salt
1/2 cup plus 2 tbsp milk
1/4 cup oil
2 tbsp rum (or 2 tsp rum extract)
1 egg
1 cup mashed banana (about 3 medium)
1 cup chopped nuts
1 1/3 cup CHIPITS® SKOR® Toffee Bits

Preheat oven to 350°F (180°C).
Grease and flour two 8 1/2 x 4 1/2-inch (1.5 L) loaf pans.
Stir together flour, sugar, baking powder and salt in a large bowl. Add milk, oil, rum, egg and banana; stir with a wooden spoon until well blended. Stir in nuts. Spread about 1 1/4 cups batter in the bottom of each loaf pan. Top batter with 1/2 cup toffee bits. Divide remaining batter between each pan, spreading evenly. Sprinkle each with an equal portion of remaining toffee bits.
Bake for 30 to 35 minutes or until a tester inserted into the center of each loaf comes out clean. (Bread will sink slightly in the center.) Remove to a wire rack. Loosen the sides of the bread from the pans with a knife. Cool for 10 minutes; remove from the pans. Cool completely. Makes 2 loaves.

MAPLE SYRUP GLAZED RIBS

(RECIPE POSTED BY MANON VEILLEUX)

3 pounds pork spareribs, cut into serving size pieces
1 cup pure maple syrup
3 tablespoons frozen orange juice concentrate
3 tablespoons ketchup
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon curry powder
1 clove garlic, minced
2 green onions, minced
1 tablespoon toasted sesame seeds

Directions
1. Preheat oven to 350 degrees F (175 degrees C).
Place ribs meat side up on a rack in a 9x13 inch roasting pan. Cover pan tightly with foil.
Bake for 1 1/4 hours.
2. In a saucepan over medium heat, combine maple syrup, orange juice concentrate, ketchup, soy sauce, mustard and Worcestershire sauce. Stir in curry powder, garlic and green onions. Simmer for 15 minutes, stirring occasionally.
3. Remove ribs from roasting pan, remove rack, and drain excess fat and drippings. Return ribs to pan, cover with sauce, and bake uncovered for 35 minutes, basting occasionally.
Sprinkle with sesame seeds just before serving.