1 bag of miniature marshmallows
16 oz of vanilla yogurt
1 regular size tub of cool whip
1 package of nobake cheese cake filling
1-2 containers of sliced up strawberries
1 container of blueberries
Chill 2 hours before serving. Other fruits can be substituted or added as desired
Old Bay Seasoning to taste, generaly 1-2 tbsp per gallon of water depending on how spicy you want it
4 cloves of garlic, mashed
2 tbsp Kosher salt
4-5 pounds new potatoes or red potatoes scrubbed/quartered (baby potatoes would be great)
2 large onions cut into wedges
3 (16 oz each) kielbasa sausage, cut into 1 1/2 inch pieces (chorizo or andoulle can be used too)
8 ears fresh corn shucked and cleaned cut into 3 inch pieces
4 pound fresh unpeeled shrimp (can substitute crab)
Heat a large pot of water and beer over an outdoor cooker (turkey fryer works great); add salt, Old Bay and garlic; bring to a boil. Add potatoes, sausage and onions; cook about 10 minutes. Add corn and cook another 10 minutes. Add shrimp and cook 3 minutes or just until shrimp turn pink. Drain liquid and pour contents of pot onto a large serving bowl, platter or picnic table covered with butcher paper. Dig in. Sprinkle with additional Old Bay if desired. Serve with cocktail sauce and melted butter if desired.
1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices
1.5 tablespoons olive oil
2 to 3 large garlic cloves, smashed
freshly ground black pepper
spray olive oil OR non-stick cooking spray
1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.
2. Rub both sides of cabbage with smashed garlic.
3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.
5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!