20 BBQ / Grill Recipe Round Up – Start planning for those Summer BBQs

With BBQ Season almost here, its time to warm up the Grills and try out some new YUMMY recipes. Here is a list of 20 awesome BBQ/Grill Recipes to help make this BBQ Season one of the best!

BBQ Grill Recipe-1

  1.  Bloody Mary Shrimp
  2. Jalapeno Popper Stuffed Burger
  3. Dad’s Ribs
  4. Jamaican Jerk Rub Chicken
  5. Ultimate Homemade Grilled Pizza
  6. Crave Worthy BBQ Chicken
  7. Marinated Grilled Steak Tips
  8. Grilled “Deconstructed” Chicken Fajitas
  9. Grilled Pizza Using Pillsbury Classic Crust
  10. Grilled Chicken and Grapes Salad
  11. Porchetta Style Pork Chop
  12. Grilled Shrimp Skewers with Lime Marinade
  13. Trifecta Tequila-Lime Glazed Chicken Skewers
  14. Maple-Bourbon Apple Barbecue Ribs
  15. Tropical Pineapple & Honey BBQ Ribs
  16. Cheesy Potato Bacon Packets for the Grill
  17. Hellmann’s Grilled Chicken Parm Pizza
  18. Italian Pineapple Chicken
  19. Green Chile Cheeseburgers
  20. The Best Homemade Steak Seasoning

Let me know if you end up trying any of these YUMMY recipes!

Also please share your favorite recipe below!

Happy Grilling!

Italian Stuffed Peppers Recipe

Looking for a yummy dinner option?

Check out this awesome Italian Stuffed Peppers Recipe


This awesome ITALIAN STUFFED PEPPERS Recipe makes 6 awesome peppers


Here is what you will need:ItalianStuffedPeppers_Ingredients

  • 6 bell peppers, tops cut away and seeds removed
  • ½ cup finely chopped green bell pepper
  • 2 tablespoons of vegetable oil
  • 1 cup diced onion
  • 1 pound ground beef
  • 1 tablespoon minced garlic
  • ¼ cup finely chopped fresh parsley leaves
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • Pinch of red pepper flakes
  • 2 cups cooked white rice
  • 1 8 oz can of tomato sauce
  • Optional:  shredded mozzarella or parmesan cheese to sprinkle on top of peppers


  1. Preheat the oven to 350 degrees F.
  2. In a large pot of boiling water, parboil the peppers for 3 minutes. Remove and let dry on paper towels.
  3. In a large skillet, heat the oil over medium-high heat. Add the beef, onions and chopped bell peppers. Cook for 3 minutes, and add garlic, parsley, salt, black pepper, and pepper flakes. Continue cooking until the meat is browned, stirring with a heavy wooden spoon to break up the lumps. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste.ItalianStuffedPeppers_InProcess1
  4. Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the mixture and place in the baking dish. Bake for 25 to 30 minutes.ItalianStuffedPeppers_InProcess2
  5. Remove from the oven and let rest for 10 minutes before serving.

Not only do these take taste amazing, but they make the house smell amazing while they are cooking. This will surly become a favorite, go to recipe! ItalianStuffedPeppers2



Cadbury Easter Egg Cupcakes

Must Try – Cadbury Easter Egg Cupcakes
Cadbury Easter Egg

If you are looking for a yummy yet easy Easter Treat to make check out these awesome Cadbury Easter Egg Cupcakes! Not only are they yummy but they are super easy and fun to make.


(Makes up to 24 cupcakes)



  • 1 box of chocolate cake mix (plus ingredients called for on the box, i.e. eggs, oil & water)
  • 1 cup unsalted butter, softened
  • 3 teaspoons of vanilla extract
  • 4 cups confectioners’ sugar
  • 4 tablespoons milk
  • Cadbury Crème Eggs (1 per cupcake)
  • Food coloring (optional)



  1. Prepare  the cake batter according to box instructions.
  2. Fill cupcake liners 1/3 full and place a Cadbury Egg (thick side first) down inside the batterCadburyCupcakes_InProcess1
  3. Bake cupcakes according to box instructions. Allow to cool in pans 15 minutes before frosting.CadburyCupcakes_InProcess2
  4. To make frosting: use an electric mixer to beat butter until light and fluffy.  Gradually beat in confectioners’ sugar until fully incorporated. Beat in vanilla frosting. Pour in milk and beat for an additional 3 minutes.
  5. Add food coloring (optional) to create desired color.

Cadbury Easter EggTry out these yummy treats and let me know what you think!

#ad Dinner Idea with Tyson Gluten Free Grilled & Ready! Must Try Gluten-Free Cooking – #shop #CookitGF #Cbias

I am a member of the Collective Bias®  Social Fabric® Community. This shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser

imagesC5Q3610MAre you trying to go Gluten-Free? Looking for new Gluten-Free Recipes?


The more and more I read about gluten the more determined I have been to remove it from my diet and my families diet. Here is a little information from the Mayo Clinic Website:

A gluten-free diet is a diet that excludes the protein gluten. Gluten is found in grains such as wheat, barley, rye and triticale (a cross between wheat and rye).

A gluten-free diet is used to treat celiac disease. Gluten causes inflammation in the small intestines of people with celiac disease. Eating a gluten-free diet helps people with celiac disease control their signs and symptoms and prevent complications.

So when given an opportunity with #cbias to try the new  Tyson Gluten Free Grilled & Ready Chicken Breast Fillets  available at Sam’s Club and create a Gluten-Free Chicken dinner for my family I was beyond excited.


We decided to try out two new “dinner ideas” with this easy to make chicken. One thing that I was excited to see is that these Grill Chicken Breast Fillets are Fully Cooked and can be heated in the microwave (about 2 1/2 to 3 minutes a fillet) or in the oven. When I opened up the bag I was impressed with how large the fillets are.


The first dinner that we made which would be great for lunch or dinner is an amazing Chicken Chopped Salad. Its easy to make and yummy to eat. I made a double batch so that my husband and I could enjoy it for lunch the next day as well.


  • 1                     Large carrot  (gratted/chopped)
  • 1-3                 Green Onions   (finely chopped)
  • 1.5 cup          Cabbage        (finely chopped)
  • 3 cup             Lettuce        (finely chopped)
  • 1/4 cup          Cilantro (finely chopped)
  • 1-2                  Tyson Gluten Free Chicken Fillets (chopped)
  • 1/4 cup           Pumpkin seeds
  • Dressing of your choice


Mix carrots, cabbage, lettuce into a bowl (toss in dressing if you would like now), then plate.


Sprinkle on seeds, add Tyson Gluten Free – Grill and Ready Chicken to top of salad pile, top with green onions and cilantro. ENJOY!



Another great idea for dinner is a Gluten Free Pasta, tossed in a sauce of your choice (we used a cream sauce) and topped with Tyson Gluten Free Chicken and parmesan Cheese. Its easy to make, just cook the gluten free pasta as directed on the box, heat sauce of choice, drain pasta, toss in sauce and top with chicken and parmesan cheese. YUMMY!

Overall I have been very pleased with the Tyson Gluten Free Grilled & Ready and have started looking for more ways to enjoy it. Want to try it before you buy it?  You can check out in-store demos at Sam’s Club on March 14th & 15th, click HERE to find a store near you.

MUST TRY – Cherry Almond Brownie Bites Recipe


Cherry Almond Brownie Bites20131101_150203

Box of fudge brownies
6 ounces sliced almonds
8 ounce jar maraschino cherries
Eggs, water, oil according to box brownie instructions



  1. Brownies take on a new twist with just two simple ingredients added to the mix. Create these gourmet style brownies in no more time than it takes to bake brownies already.
  2. Prepare your boxed brownie mix according to the package. To create brownie bites, you are going to need a mini muffin tin. Coat the tin with non stick cooking spray.
  3. Drop two to three cherries into the bottom of each tin and try to keep them in the center. Add your brownie mix to the muffin tins.
  4. Bake brownies according to directions, but set timer ten minutes sooner then complete baking time.  Remove brownies from oven when the timer for shortened time goes off. Press a pinch of sliced almonds into the tops of each brownie bites and add the tray back to the oven to finish baking.
  5. Adding the almonds will give them a nice toasted look and taste.

Then don’t forget to enjoy!

3 quick and easy breakfasts for cold mornings

ID-100151248On cold mornings, it is all you can do to get out of bed at times. If you find yourself struggling to get up and going, making breakfast is probably the last thing on your mind, but breakfast is a very important part of getting our day started right. When you find yourself needing a quick breakfast on a cold morning, try one of these.

Fruit, Maple, and Oatmeal Parfait
This wonderfully quick breakfast has all the things you need to get you up and going without taking up your whole morning. Make a bowl of quick oats in the microwave and chop up half of a Granny Smith apple. Add the apple, 2
tablespoons of dried cranberries, 2 teaspoonfuls of maple syrup, 1 teaspoon of brown sugar, and four tablespoons of plain vanilla yogurt to the bowl. Mix well and enjoy! This gives you a serving of grains, half a serving of dairy, and a
serving of fruit in one bowl.

English Muffin Breakfast
You can get a serving of protein, grains, vegetables, and dairy in this one breakfast. Fry one egg and toast a whole wheat English muffin. Cut three strips of bell pepper, three slices of cucumber, three slices of tomato, and a few slices of onion. Add a smear of low fat cream cheese to the muffin on both sides, and then add the egg and veggies. Top with salt and pepper, cover the
whole thing with the muffin top, and enjoy with a glass of milk for a filling breakfast that is low in calories and high in the things you need to get your body and metabolism going.

Breakfast Fajitas
These fajitas are as simple as the other breakfasts on the list, but you may need to cook the meat the night before. Fry up some skirt steak and refrigerate. Then, in the morning, warm it up in a pan with bell pepper and onion and scramble and egg. On a whole wheat tortilla shell, add some cream cheese and slices of avocado. Add in the egg and the meat and pepper mixture.
Top with fresh tomatoes, roll up the fajita, and get ready for a great tasting breakfast that serves up one daily dose of veggies, two doses of protein, and more vitamins that you can count.

Way To Save: One chicken – Three meals

ID-100128378When it comes to saving money, stretching out meal ingredients is one of the best ways. If you are looking for a way to save money by making several meals with one main ingredient, check out these three meals made from one boiled chicken.

Chicken Noodle Soup
Obviously, the best thing to make with a whole chicken is going to be chicken noodle soup. This one is easy to do,

1 Whole chicken
1 10-ounce can of chicken broth
2 cups water
1.5 cups sliced carrots
1/2 cup of celery
1/4 cup of onion, diced
1 small bag of egg noodles
Salt and pepper to taste


Boil the chicken until done.
Pull about 2 cups of meat from the bones and scoop out 1 cup of broth.
Bring broth and the canned broth to a boil with the water.
Add in carrots, celery, onion, salt and pepper, Allow to boil for three minutes, and then reduce heat, allowing to simmer for 20 minutes.
Add in chicken and cook for 10 minutes.
Add in noodles and cook for five minutes.

Chicken Spaghetti
Another great recipe to use up some of that chicken is chicken spaghetti.

3 cups chicken, shredded
1 8-ounce can Rotel tomatoes and peppers
1 10-ounce can diced tomatoes
2 10-ounce cans tomato sauce
1 block velveeta cheese
1 box of spaghetti noodles
Salt and pepper to taste

Bring cheese and all canned items to a simmer in a large sauce pan. Stir well until all cheese is melted. Add in chicken and stir until coated and warm. Add salt and pepper and stir. Cook noodle separately and drain and rinse well after they are done. Top noodles with chicken mixture and serve with a side of garlic bread.


Smothered Chicken and Mashed Potatoes
Using the rest of that chicken has never been so easy or delicious.

Remaining chicken, skin off
1 8-ounce can of cream of tomato
1/4 cup of beef broth
10 large potatoes
5 tablespoons sour cream
1 cup milk

4 tablespoons of butter
Salt and pepper

Mix the cream of mushroom with a bit of water, the broth, and some salt and pepper in a saucepan until warm. Peel, dice, and boil the potatoes until soft enough to mash. Drain, then return to the pot. Add in sour cream, milk, and butter and mash all together to make the potatoes. Add in more salt and pepper.  Warm the chicken, then top it with the mushroom gravy mix and add some to the potatoes. Serve with a side of green beans or black-eyed peas.

ABC Family & Pillsbury Teamed up to provide you with some fun Holiday Recipes – 25 Days Of Christmas

Celebrate Christmas with ABC Family and Pillsbury as they share recipes and fun Holiday ideas for the whole family. Check out this awesome Sweet Gingerbread Pull Apart Bread.

RECIPE – Cheap, Easy, Healthy, Chicken Picata

Guest Post

You go to the grocery store with a plan to eat healthy—but you feel overwhelmed, because you don’t really know what eating healthy looks like.  Eating healthy has to be expensive, right?  That’s not necessarily true.  By make conscious choices when shopping, you can actually eat healthy on a surprisingly small budget.  A good grocery store trip at my house equals $75 per week for two people, if I don’t overspend on things we don’t need.  Buying certain items in bulk may cost you more for that week, but these products are also an investment that will help you spend less in the long run.

Sticking to the perimeter or outside isles of the grocery store is one trick to keep in your arsenal.  That means the produce section, dairy, deli, etc.  All of these raw ingredients are a lot cheaper than the processed junk food you will find in the middle of the store.  With the money you save from keeping to the perimeter, you can splurge on a few of your favorite junk food items once and a while.

“But wait,” you say.  “Isn’t cooking from scratch expensive too?”  It can be if you have a recipe that calls for small amounts of exotic foods you wouldn’t normally use.  I’m betting you already have most of what you need for this recipe in your pantry and fridge.  Choose your recipes wisely, and if you do that well, there will be some room for experimentation with exotic foods too.  Below is an estimated cost per plate for this recipe to illustrate this point.

Another important trick to saving money that I wholly believe in and practice every day is the weekly meal plan.  Choose your meals for every day of the week before you go to the store, and you will save money and stay within your budget as long as you stick to your plan.

Cheap, Easy, Healthy, Chicken Picata

2 chicken breasts

2 cloves chopped garlic

1 tablespoon olive oil added to a large pan

Enough flour to dredge the chicken (about 1 teaspoon flour)

1 sprig of rosemary

1/2 cup lemon juice

1/2 cup white wine

1 tablespoon corn starch

Capers to taste (about 3 tablespoons)

Salt to taste

Pepper to taste

4 servings

248 calories, 7.3g fat, 5.1g carbohydrates, 33.5g protein, 328g sodium
(nutrition information from calorie count.com)


1.  Slice the chicken breasts in half.

2. Mix corn starch, lemon juice, and white wine and set aside.

3.  Dredge the chicken in flour until well coated.

4.  Add the oil to the pan.  Add the chicken to the pan when the oil is up to temperature.

5.  Brown the chicken on one side, and then flip it over.

5. Add the rosemary sprig and the corn starch liquid mixture.

6.  Cook until liquid thickens up and chicken is done, 5-10 minutes.

Total Cost                                     Cost Per Recipe

$1.54 Mezzetta Capers                                                               $.59

$5.28/pound Tyson Chicken breast                                    $5.28

$1.98 Realemon Lemon Juice                                               $.61

$3.95 Oak Leaf Pinot Grigio                                                   $.61

$1.18 Sweet Yellow Onion                                                      $1.18

$.58 whole garlic – 2 pack                                                     $.58

$3.68 Great Value Pure Olive Oil                                        $.008

$1.00 Great Value Corn Starch                                           $.02

$1.98 Gold Medal Unbleached Flour                             $.008

$2.24 Fresh Rosemary                                                    $.75

$23.41                                                                              $9.64 Per recipe

                        $2.41 Per plate (for 4 people)

Serve with sautéed zucchini ( $2.98 per pound, .75 per plate for 4 servings), and you have a total cost of $12.05 per meal and $3.16 per meal.

(All prices estimated from Walmart.com and will vary depending on store and location.)

Author Bio:  Crystal is a native Montanan who loves to create. She has always been passionate about cooking, baking, and eating, and food has been a huge part of her family.  She learned how to cook from her Grandmother (who learned to cook from her French Grandmother) and her Mother.  Writing is her other passion, after her husband of course. She has a degree in English with an emphasis in creative writing.  She writes at: www.simplyplayfulfare.com and you can find her on facebook at: www.facebook.com/SimplyPlayfulFare.

AMAZING!! No Bake Pumpkin Pie Cheesecake – Must Try


Looking for an easy yet AWESOME desert for the fall?

Give this No Bake Pumpkin Pie Cheesecake recipe a try!  This will be a BIG hit!

No Bake Pumpkin Pie Cheesecake


  • 16 oz cream cheese, softened
  • 1  cup pumpkin puree
  • 7 oz Marshmallow Fluff
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 tsp cloves
  • 14 oz sweetened condensed milk
  • 1 graham cracker ready made crust


  1. Remove the plastic cover from the ready made pie crust, remove paper insert and set aside, you will re-use this.
  2. In the bowl of your stand mixer, beat the cream cheese until light and fluffy.
  3. Add the marshmallow fluff, sweeten condensed milk and mix until combined.
  4. Add in the pumpkin puree and mix well.
  5. With the beater going, slowly add the cinnamon, vanilla, nutmeg, ginger and cloves to the mixture, mix until combined, scraping down sides of bowl and mix again.
  6. Pour into the ready made crust and spread out evenly, you will have extra cheesecake billing, this can be used for mini cheesecakes, or custards.
  7. Add the “lid” back onto the cheesecake (upside down from when you took it off) and place in fridge, this lid will help insure nothing falls into your cheesecake.
  8. Chill in fridge for 4-24 hours.
  9. Serve chilled with whip cream if desired, we loved it without.