Backyard S'Mores

Ingredients

2 milk chocolate bars (1.55 ounces each), cut in half
8 large marshmallows
4 whole graham crackers (8 squares)

Directions

Place each chocolate bar half and 2 marshmallows between 2 graham cracker squares. Wrap in lightly greased foil. Place on grill over medium-low Kingsford Briquets about 3 to 5 minutes or until chocolate and marshmallows are melted. (Time will vary depending upon how hot coals are and whether grill is open or covered.)

Makes 4 serving

*This recipe came from Favorite Brand Name Recipes cookbooklet called Picnics and Outdoor Meals (July 2003).*

Grilled Sherry Pork Chops

Ingredients

1/4 cup Holland House Sherry Cooking Wine
1/4 cup Grandma's Molasses
2 tablespoons soy sauce
4 pork chops (1 inch thick)

Directions

In plastic bowl, combine sherry, molasses and soy sauce; pour over pork chops. Cover; refrigerate 30 minutes. Prepare grill. Drain pork chops; reserve marinade. Grill pork chops over medium-high heat 20 to 30 minutes or until pork is no longer pink in center, turning once and brushing frequently with reserved marinade. Do not baste during last 5 minutes of cooking. Discard any remaining marinade.

Makes 4 servings

*This recipe came from Favorite Brand Name Recipes cookbooklet called Picnics and Outdoor Meals (July 2003).*

Lipton Onion Burgers

Ingredients

1 envelope Lipton Recipe Secrets Onion Soup Mix*
2 pounds ground beef
1/2 cup water

Directions

In a large bowl, combine all ingredients; shape into 8 patties. Grill or broil until done.

Makes 8 servings

*Also terrific with Lipton Recipe Secrets Beefy Onion, Onion Mushroom, Beefy Mushroom, Savory Herb with Garlic, or Ranch Soup Mix.

**This recipe came from Favorite Brand Name Recipes cookbooklet called Picnics and Outdoor Meals (July 2003).**

Raspberry Watermelon Slush

Ingredients

1 cup frozen raspberries
1 cup watermelon, seeded
1 cup lemon-line seltzer
1 tablespoon sugar

Directions

Combine all ingredients in blender or food processor. Blend thoroughly. Serve immediately.

Makes 2 servings

*This recipe came from Favorite Brand Name Recipes cookbooklet called Picnics and Outdoor Meals (July 2003).*

California Cheddar Soup

Ingredients

3 (10 ounce) packages frozen California Blend Veggies
3 (14.5 ounce) cans chicken broth
6 tablespoons butter
1 onion, chopped
1/2 cup all-purpose flour
2 cups milk
1 1/2 pounds processed cheese, cubed (Velveeta)
1 pinch ground white pepper

Directions

In a large pot, over medium heat, simmer the veggies in the broth for 15 minutes. In a separate skillet over medium heat, melt the butter, add the onions and saute for 5 minutes, or to desired tenderness.

Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. Then add the cheese, stirring until melted. Finally, add the pepper.

Note~Be careful not to let the soup boil, or the cheese will break down.

**I got this recipe when I went on a weekend retreat to Miracle Camp. It was so tasty that several of us asked for the recipe.**