Dinner 4/14/21 For the Original Copy Officer Captain Family and OCS of 270,036

I had fun making this dishes for you and I know you will love your dessert with chocolate Oreos. We are going to have the best May 2021 You just keep working hard; I am proud of you and so is God the father, son, and holy spirit. There was an angel with my this Moring I don't know who it was. I felt the cool pass over me and then it left. I pray it wasn't someone I knew because that would be devastating. I believe in angels and I believe in you! Zoo this weekend with your grandfathers. I miss you, thinking of you and want the very best for you rest with the Angels. We are going to work on our cancer battle and kick it right out of our bodies. I am convinced in prayer. I am sorry I didn't pray at 12:30 today did you have the prayers I sent to pray I hope that you were able to get them. Omegas, Vitamin C, bromelain, and L-threonine.

Cranberry Quencher

Ingredients

• 1 bottle (64 ounces) cranberry-apple juice

• 1 can (46 ounces) pineapple juice, chilled

• 3/4 cup thawed lemonade or orange juice concentrate

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Directions

• In a large container or punch bowl, combine the juices. Stir in lemonade concentrate. Serve in chilled glassed over ice.

Nutrition Facts 1 cup: 90 calories, 0 fat (0 saturated fat), 0 cholesterol, 13mg sodium, 23g carbohydrate (21g sugars, 0 fiber), 0 protein.

Dad's Lemony Grilled Chicken

Ingredients

• 1 cup olive oil

• 2/3 cup lemon juice

• 6 garlic cloves, minced

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 2 medium onions, chopped

• 8 chicken drumsticks (2 pounds)

• 8 bone-in chicken thighs (2 pounds)

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Directions

• In a small bowl, whisk the first 5 ingredients until blended; stir in onions. Pour 1-1/2 cups marinade into a large shallow dish. Add chicken and turn to coat. Cover; refrigerate overnight. Cover and refrigerate remaining marinade.

• Prepare grill for indirect heat. Drain chicken, discarding marinade in dish. Place chicken on grill rack, skin side up. Grill, covered, over indirect medium heat 15 minutes. Turn; grill until a thermometer reads 170°-175°, 15-20 minutes longer, basting occasionally with reserved marinade.

Nutrition Facts 1 chicken drumstick and thigh: 528 calories, 39g fat (8g saturated fat), 129mg cholesterol, 318mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 38g protein.

Browned Butter Red Potatoes

Ingredients

• 16 medium red potatoes (about 4 pounds), quartered

• 1 cup butter, cubed

• 6 to 8 garlic cloves, minced

• 2 teaspoons salt

• 1 teaspoon pepper

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Directions

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain; return to pot.

• Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until light golden brown, stirring constantly. Stir in garlic; cook 30 seconds longer or until butter is golden brown. Add to potatoes; sprinkle with salt and pepper. Toss gently to combine.

Nutrition Facts 3/4 cup: 246 calories, 15g fat (10g saturated fat), 40mg cholesterol, 510mg sodium, 25g carbohydrate (2g sugars, 3g fiber), 3g protein.

Green Bean Casserole

Ingredients

• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted

• 1 cup whole milk

• 2 teaspoons soy sauce

• 1/8 teaspoon pepper

• 2 packages (16 ounces each) frozen green beans, cooked and drained

• 1 can (6 ounces) french-fried onions, divided

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Directions

• In a bowl, combine soup, milk, soy sauce and pepper. Gently stir in beans. Spoon half of the mixture into a 13x9-in. baking dish. Sprinkle with half of the onions. Spoon remaining bean mixture over the top. Sprinkle with remaining onions.

• Bake at 350° until heated through and onions are brown and crispy, 30-35 minutes.

Watch the Video Test Kitchen TipsFor a little flavor twist, experiment with different types of cream soups—cream of mushroom with roasted garlic or cream of celery, for example). If you're using fresh green beans in this recipe, here's how to choose the best ones.

Nutrition Facts 1 cup: 163 calories, 11g fat (3g saturated fat), 5mg cholesterol, 485mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 2g protein.

Mom's Macaroni and Cheese

Ingredients

• 1-1/2 cups uncooked elbow macaroni

• 5 tablespoons butter, divided

• 3 tablespoons all-purpose flour

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1-1/2 cups whole milk

• 1 cup shredded cheddar cheese

• 2 ounces cubed Velveeta

• 2 tablespoons dry bread crumbs

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Directions

• Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni.

• Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through and topping is golden brown.

Test Kitchen TipsIt’s usually cheaper to buy cheese in blocks rather than already shredded. So purchase large quantities of cheddar, Monterey Jack and mozzarella, then use a food processor to shred it. Store the shredded cheese in the freezer so you have it when you need it. Add some sugar to the salted water when cooking macaroni or spaghetti, the noodles have much more flavor. Check out these yummy cheddar cheese recipes.

Nutrition Facts 1 serving: 309 calories, 20g fat (13g saturated fat), 60mg cholesterol, 569mg sodium, 22g carbohydrate (4g sugars, 1g fiber), 11g protein.

Ice Cream Cookie Dessert

Ingredients

• 1 package (15-1/2 ounces) Oreo cookies, crushed, divided

• 1/4 cup butter, melted

• 1/2 gallon vanilla ice cream, softened

• 1 jar (16 ounces) hot fudge ice cream topping, warmed

• 1 carton (8 ounces) frozen whipped topping, thawed

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Directions

• In a large bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13x9-in. dish. Spread with ice cream; cover and freeze until set.

• Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze 2 hours or until firm. Remove from the freezer 10 minutes before serving.

Test Kitchen TipsTo make cutting a breeze, try dipping your knife in hot water. Wipe the blade periodically to clean it. Skip the whipped topping and use whipped cream in a can to pipe pretty decorations on top. It's a great way to keep little ones busy.

Nutrition Facts 1 piece: 573 calories, 27g fat (14g saturated fat), 49mg cholesterol, 353mg sodium, 76g carbohydrate (46g sugars, 2g fiber), 6g protein.