Grilled pineaple

1 fresh pineapple - peeled, cored and cut into 1 inch rings
1/4 teaspoon honey
3 tablespoons melted butter
1 dash hot pepper sauce
salt to taste

DIRECTIONS
Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
Preheat an outdoor grill for high heat, and lightly oil grate.
Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

Vegetable Salsa

Serving Size: 24
 Ingredients:

>> 1 15 oz. can black eye peas, drained
>> 1 11 oz. can shoepeg corn, drained
>> 3 tablespoons green onions, chopped
>> 3 whole tomatoes, seeded and chopped
>> 3 whole avocados, ripe chopped
>> 2 tablespoons cilantro, chopped add to taste
>> 1 package dry Italian dressing, mixed to directions
>> 2 1/2 teaspoons kosher salt
>> 1/2 teaspoon freshly ground black pepper
>>
>> Directions:
>>
>> Seed and chop tomatoes or liquid will be really juicy.  Avocados  
>> should be chopped about the size of the corn or peas.  Drain peas,  
>> corn, and place in bowl.

Potato Cheese Soup

4 cubes chicken bouillon
3 c. hot water
5 c. potatoes, diced
1 c. celery, diced
1 c. carrots, diced
½ c. onions, chopped
¾ c. butter
¾ c. flour
1 (8oz.) jar Cheez Whiz
2 c. milk
2 c. half & half
1 to 2 c. Cheddar cheese (optional)

Dissolve bouillon cubes in 3 cups hot water.
Add potatoes, celery, onions, and carrots.
Cook 10 to 15 minutes. Melt butter and add
Flour. Stir into other mixture. Add half & half
And milk. Add the Cheez Whiz. If you like a
Lot of cheese, add 1 to 2 cups Cheddar. If
Soup is too thin, add more flour mixed with water.

Reeses cookies

½ c. butter
½ c. brown sugar
½ c. sugar
½ c. peanut butter
1 tsp. vanilla
1 egg
1 ¼ c. flour
¾ tsp. baking soda
½ tsp. salt

Beat. Chill.

Roll into 1” balls. 375* for 6-8 minutes.

As soon as they come out, put Reese’s in them.
Wait 5 min. Cool. Scoop out with spoon and put on plate.

Grenadine Freeze

1 cup sugar
2 cups water
2 cups grapefruit juice
½ cup grenadine syrup
1 Tbsp. lemon juice
1 16-ounce bottle lemon-lime carbonated beverage
1 thinly sliced lemon
Maraschino cherries

In a large saucepan boil sugar and water together.
Stir until sugar is dissolved. Remove from heat. Add grapefruit juice, grenadine syrup, and lemon juice. Pour into shallow pan and freeze. To serve, chop frozen mixture and place into serving cups. Pour lemon-lime beverage over top and garnish with lemon slice and maraschino cherry. Makes 14 half-cup servings.

Lion House

Homemade oreo cookies

2 pkg. devils food cake mix
1 ¼ c. shortening
4 large eggs

Frosting:
1 ½ lb. powdered sugar
1 (8 oz.) Philly cream cheese
1 cube butter
1 tsp. vanilla

Mix first 3 ingredients until sticky (no liquid). Use 1 teaspoon mixture and roll into balls. Put on cookie sheet, ungreased. Allow plenty of room to form a circle. Bake at 350* for 5 to 8 minutes. Makes 4 dozen complete cookies.

Frosting: Mix all ingredients. Frost cookies, putting flat sides of cookies together.