Feasting on Edible Creations

I bought some Minute Maid Italian ice the other day and Glorianna and I really liked it. So here's a recipe that I'm trying out:

boil together for 10 minutes:
1 Cup sugar
4 Cups water
1 T grated rind
Add:
3/4 Cup fresh lemon juice

Let it cool. Freeze and stir every hour until more or less set then divide into individual servings.

I made BBQ pulled pork yesterday for lunch at church. I cooked about 24 lbs of pork shoulder for about 14 hours in a big roaster at 250F. It was mostly covered with water. I had added some chopped onions (1/shoulder), garlic powder and liquid smoke, but don't know if they really mattered much. After cooking, I pulled out the pork shoulders one at a time from the roaster to shred along with some of the cooked onions, mix in BBQ sauce to taste and then added juice from the cooking water to a create a good consistency for pulled pork. When I was done I dumped the remainder juice and then returned the pulled pork to the roaster. I kept the temperature at about 225F for a few hours until lunch. It was served with cole slaw and buns. And it was good....

I made this Bobby Flay recipe from food network. Everyone liked it. Yum...

Ingredients

1 head green cabbage, finely shredded
2 large carrots, finely shredded
3/4 cup best-quality mayonnaise
2 tablespoons sour cream
2 tablespoons grated Spanish onion
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard
2 teaspoons celery salt
Salt and freshly ground pepper

Directions

Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

Mix together thoroughly the dry ingredients:
1 pkg unsweetened kool aid mix
1/2 c sugar (or equivalent sugar substitute)
1 T unsweetened gelatin

Add and mix until dissolved:
1 c boiling water

Add
1 c cold water

Pour into pan and chill

These cookies just looks too cute to pass up. I'm sure I'll hate the taste, but what they hey. If I make them, I'd bring them somewhere or have the kids make them...

Ingredients

1 box (12 oz.) vanilla wafer cookies*, divided
1/2 cup powdered sugar
1/4 teaspoon salt
3/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/3 cup milk
1/2 cup sweetened flaked coconut
1/2 teaspoon water
3 drops green food coloring
Red and yellow decorating gels (for ketchup and mustard)
1 teaspoon melted butter (optional)
1 tablespoon sesame seeds (optional)

Directions
RESERVE 48 wafers for bun tops and bottoms.

PLACE remaining wafers in large resealable bag. Crush into small pieces using a rolling pin. Combine wafer crumbs (about 1 1/2 cups) with powdered sugar and salt in medium bowl.

MICROWAVE morsels and milk in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth.

POUR chocolate mixture into wafer mixture; stir until combined. Cool for 10 minutes. Line baking sheet with wax paper. Roll mixture into 24, 1-inch (about 1 tablespoon each) balls. Place each ball on prepared sheet; flatten slightly to form burger patties.

COMBINE coconut, water and green food coloring in small, resealable plastic bag. Seal bag and shake to coat evenly with color.

TO ASSEMBLE:
PLACE 24 wafers, rounded side down on prepared baking sheet. Top each wafer with 1 burger patty. Top each burger patty with 1 teaspoon colored coconut. Squeeze decorating gels on top of coconut. Top with remaining wafers. Brush tops of wafers with melted butter and sprinkle with sesame seeds, if desired.

* A 12-oz. box of vanilla wafers contains about 88 wafers.

TIPS:
• Recipe can easily be doubled or tripled. Great birthday or slumber party activity.
• Cut apricot fruit rollups into small 1/2-inch squares to create cheese for the mini burgers.