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THAI SPICY PEANUT BBQ SKEWERS

by Tiffany

1 1/2 to 2 pounds of lean beef steak (sirloin is good) or Chicken  

1/2 light soy sauce

1/3 cup crunchy peanut butter

1/4 vegetable oil

1 TBS. Habanera Pepper sauce (or to taste)

1/3 cup brown sugar

1 tsp. granulated garlic

1/2 cup warm water

12 skewers (bamboo or metal)

Slice the beef into long thin strips, across the grain. Set aside. Dissolve brown sugar into warm water, then whisk into the peanut butter. Add the remaining ingredients and blend WELL. Divide the mixture into 3/4 and 1/4 portions. Marinate the strips of beef in the 3/4 of mixture, reserving the remaining 1/4 for dipping sauce later. Marinate overnight, or at least 6 hours for the best taste. Skewer the strips, covering as much of the skewer as possible (this prevents the skewer from burning on the grill). Grill over high heat for about 5-7 minutes on each side. Serve with Jasmine rice, a fresh veggie stir-fry, and the dipping sauce.

Notes: For a leaner meal, you can use chicken breast in this recipe and omit the oil. Feel free to add or subtract the pepper sauce to taste for spiciness. DO NOT substitute any other pepper sauce though; it will not have the same results. Habanera peppers have a very distinct flavor.

GRILLED JALEPENO PEPPERS

by Michelle Ramirez

12 good size Jalapeno or  6 Hatch peppers

Split peppers down the middle without separating them.

Clean out seeds (unless you want them fire hot).

They can be stuffed with the following:

Cream cheese

Cream cheese and crab meat or imitation is fine, chicken or boudin for a heartier appetizer.

Shredded cheese, colby jack etc..

Fill pepper and then wrap with bacon and place toothpick to hold it all in place.

Place on grill 20 min @ 350 degrees or keep turning till cheese bubbling out.

Make sure you have a cold beverage handy while eating!!

 Enjoy!

PRETZEL SALAD

by Deb from CowboysPride.net

Hey folks! This is Tiffany. I have been making pretzel salad for years and I am really glad Deb submitted it. Don't knock it till you've tried it. One bite and you'll be hooked!

1 1/2 cups crushed pretzels

4 1/2 tablespoons white sugar

3/4 cup butter, melted

1 cup white sugar

2 (8 ounce) packages cream cheese

1 (8 ounce) container frozen whipped topping, thawed

1 (6 ounce) package strawberry flavored gelatin

2 cups boiling water

1 (16 ounce) package frozen strawberries

Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely.

In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.

In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour. 

Posted by Tiffany Johnson at 01:53 PM | Permalink | Comments (0)

THIS WEEK WE ARE AWAY FROM HOME AGAIN. SO THE RECIPES INCLUDED ARE NOT NECESSARILY FOR TAILGATING BUT EQUALLY AS YUMMY!!

HAPPY COOKING EVERYONE 

GO COWBOYS!! 

Three bunches of fresh Broccoli
One cooked chicken
One can of Cream of chicken soup
One can of Cream of mushroom Soup
Bunch of garlic chopped
1 pound of shredded cheddar (Boar's head)
about 1 cup of bread crumbs

cut all the tops off the Broccoli stalks... (I don't use the stalks) place the tree in casserole dish (uncooked)... take the two cans of soup mix together, add the garlic and half of can of Water... then chunk up the bird and place on top of the Broccoli... Then pour your soup mix over everything, might have to add a Lil more water, just make sure that most of the Broccoli is saturated... top the entire Casserole with the pound of cheese... Then put a thin layer of bread crumbs on top, so the cheese doesn't burn....... Put foil over the Top and place in the oven at 400 for 30 mins, then uncover it for the last 10 mins till the Bread crumbs brown.

SPAGHETTI SALAD  by Liz Cole 

Be sure to marinate overnight or it won't turn out right.

12 oz. package vermicelli (break in half)
2 T oil
1 1/2 T lemon juice
1 1/2 T Accent

Cook spaghetti according to package directions, drain and rinse well.
Add the oil, lemon juice and Accent to the spaghetti. Marinate overnight.

1 cup mayo
chopped celery
2 oz. pimentos, drained (sometimes i use roasted red peppers)
chopped black olives
grated cheddar cheese
chopped bell pepper

Add these ingredients to your spaghetti, mix well.

DEATH BY CHOCOLATE BROWNIES  by Deb Moore  

1 (19 7/8 ounce) box Betty Crocker fudge brownie mix
2 large eggs
1/4 cup water
1/2 cup vegetable oil
2 (7 ounce) hershey symphony milk chocolate candy bars

I also add a small bag of Hershey's mini kisses...milk chocolate version.

Preheat oven to 350 degrees, or 325 degrees for glass baking dish.
Lightly grease the bottom only of an 11 x 7 inch baking pan; set aside.
In a large mixing bowl prepare brownie mix according to directions on the package, using 2 eggs, 1/4 cup water and 1/2 cup oil.
Stir until smooth.
Spread half the batter evenly into prepared pan.
Unwrap candy bars and place them on top of the batter.
Top with remaining brownie batter.
Bake 40 minutes or until a toothpick inserted near center comes out with only a few moist crumbs clinging to it.
Remove pan from oven and let cool on wire rack before cutting into squares or other shapes.

Posted by Tiffany Johnson at 01:53 PM | Permalink | Comments (0)

Ok everyone! Let's get ready for Miami in style. I don't expect there will be many of you tailgating at an away game so I thought we would share some recipes this week for the indoor Cowboy watching parties.

BLT PASTA SALAD

2 cups uncooked pasta
5 green onions, finely chopped
1 large tomato, diced
1/2 cup finely diced celery
1.3 to 1/2 c. finely diced red pepper
1-1/4 cups good mayonnaise (I use Hellmann's)
5 teaspoons white vinegar
1/4 tsp salt
1/4 or more tsp pepper
1 lb bacon, cooked and crumbled (set aside)

Cook pasta according to package directions; drain and rinse in cold water. In large bowl, combine the pasta, onions, tomatoes, and celery. In small bowl, combine mayonnaise, vinegar, salt, & pepper. Pour over pasta mixture and toss to coat. Cover and chill for at least 4 hours. Just before serving, add bacon.

SMOKED SAUSAGE POTATO PACKETS

4 (18 x 12-inch) sheets heavy duty aluminum foil
1 (14 to 16 ounce) package turkey smoked
sausage, cut in 1/4-inch slices
1 1/3 pound (4 medium) potatoes, cut in 1/2-inch cubes
1 medium green bell pepper, cubed
1 (27 3/4 ounce) jar spaghetti sauce
1/2 teaspoon salt (optional)
1/2 teaspoon pepper

Heat oven to 450 degrees F or set grill to medium-high. Spray foil with nonstick cooking spray. Combine sausage, potatoes, green pepper, spaghetti sauce, salt (if desired) and pepper. Center one-fourth of mixture on each sheet of heavy duty aluminum foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Bake for 25 to 30 minutes on a cookie sheet in oven or grill for 18 to 22 minutes in covered grill.

This week we're adding desserts! ....

UPSIDE DOWN APPLE PIE

In the bottom of a 9inch glass pie plate combine
1/4 cup dark brown sugar
2 TBS light corn syrup
1 to 2 TBS melted butter
Spread this evenly over the bottom of the pie plate.
Top with a few pecan halves, for decoration on the top of your pie.

Place 1 pie crust over sugar mixture in the pie plate.

Peel and slice 5 apples (I use Granny Smith) enough to make about 4 1/2 cups of apples.

Sprinkle with 1/4 to 1/2 cup of sugar combined with 2 TBS flour, 2 to 3 tsp cinnamon, and a sprinkle of allspice.

Place in the pie plate and cover with another pie crust. Crimp the two crust together to make a pretty edge. Make 2 or 3 slits in the top.

Bake at 400 for 10 minutes, lower heat to 350 and bake another 35 minutes or until top crust is a golden brown.

As soon as you remove from oven invert onto a serving platter.

Posted by Tiffany Johnson at 08:14 PM | Permalink | Comments (2)

Exclusively on StarStruck every Wednesday

PARTY HAM BISCUITS

(by Liz Cole)

2 pkg. small tea rolls
8 oz. sliced ham
6 oz. Swiss cheese slices
1 stick melted margarine
1 1/2 tsp. poppy seed
1/2 tsp. Worcestershire sauce
1 1/2 TBS. mustard
1 TBS. onion flakes

Slice rolls lengthwise through center. Put ham & cheese on bottom. Put top back on. Mix remaining ingredients and pour over top. Leave uncovered until butter sets. Cover & bake, covered with foil, for 15 minutes at 350. (I usually cut mine w/electric knife so they're not so hard to serve!)

LEMON, SEA SALT AND BLACK PEPPER CHICKEN WINGS

(by Liz Cole)

I don't like BBQ sauces on wings, so I like to flavour the wings with a rub of some sort. My favourite at the moment is the Lemon, Sea Salt and black Pepper wings. The other one is to toss the wings with some melted butter, lots of cayenne pepper and some garlic. Spread on a cookie sheet and bake until done. We like the skin to be very crispy.

grated zest of two lemons
3 garlic cloves
lots of fresh ground coarse black pepper
sea salt
splash of olive oil

Mix together and rub over the chicken wings. Either refrigerate for a few hours. Roast in a 450°f oven turning once or twice until cooked.

I took the zest off of two lemons, grated three garlic cloves on the microplane, and added quite a bit of fresh black pepper, coarsely ground, sea salt and a splash of olive oil. Rubbed it all over the wings and let them sit while the oven heated up to 450°F. Dumped them out on a cookie sheet and roasted until golden, turning once.

Posted by Tiffany Johnson at 08:13 AM | Permalink | Comments (3)

WELCOME TO THE FIRST EDITION OF KOWBOY KITCHEN, a weekly feature to help the tailgating parties, backyard barbecues, and fiestas during Cowboys season. If you wish to submit a recipe, please email tjohnson0503@yahoo.com. Starstruck welcomes and encourages all Cowboys Fans and Starstuck readers to send in their favorite recipes.

BLUE CHEESE and BACON STUFFED BURGERS (by Tiffany/Trixie) 

8 pounds Steak Burger Meat , formed into 24, 4-ounce patties
24 ounces Blue cheese, crumbled
2 pounds bacon, cooked and crumbled
Salt and pepper to taste
12 each Kaiser rolls
Olive oil as needed

Optional toppings: red onion slices, bib lettuce, tomato slices, chopped artichoke hearts, olive spread, caramelized onions, spinach, chopped basil, chopped green onions or sauteed mushrooms

Preheat grill.
Place equal portions Blue cheese and bacon in center of 12 patties. Top each with a remaining patty and seal, crimping edges together with a fork.

For steak burgers, I recommend no less than cooked to medium

BISQUICK SAUSAGE BALLS (Quick) (by Deb Moore)

SAUSAGE BALLS

1 lb. hot sausage
1 lb. mild sausage
12 oz. sharp cheese (softened)
12 oz. mellow cheese (softened)
4 cups Bisquick

Mix all ingredients. Roll into small balls. Place on cookie sheets.
Bake at 400 for 10-15 minutes, or until done (depends upon the size).

Best served warm.

Posted by Tiffany Johnson at 02:23 PM | Permalink | Comments (1)