Recipe(s) of the Month
DINNER
Guava BBQ Saucey Wings
1/4 cup
1/4 cup
1 clove
8 oz
1/3 cup
1 tbsp
2 tbsp
1 teaspoon
2 cups
1/4 tsp
Salt & Black
Coconut Oil
Chopped Onions
Minced Garlic
Guava Paste
Apple Cider Vinegar
Tomato Paste
Worcestershire Sauce
Cayenne Pepper
Water
Ground Cumin
Pepper (dash to taste)
In a crockpot, heat oil on high. Add onions and
cook until onions become translucent. Add garlic and cook for about a minute. Add the remaining
ingredients. Stir until well combined. Add chicken wings and cover until desired doneness. Serve with
rice, carrots and/or celery. Enjoy!
DESSERT
S'MORE CUPS:
7 WHOLE GRAHAM CRACKERS, FINELY CRUSHED
1/4 CUP POWDERED SUGAR
6 TBSP BUTTER, MELTED
4 BARS MILK CHOCOLATE CANDY
12 LARGE MARSHMALLOWS
Preheat oven to 350. Place graham crackers into a large re-sealable plastic bag. Finely crush into crumbs. Combine graham
cracker crumbs, powdered sugar and butter in small bowl. Mix well with fork. Place small scoop of crumb mixture in each cup
of a mini-muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling.
While the crust is in the oven, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into
each cup.
Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each
cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened (or “burnt” if you prefer or just to YOUR
desired doneness if you like ooey-gooey). Remove from oven; cool 15 minutes. Carefully remove cups from pan. Cool
completely.
Break remaining candy bars and place in (1-cup) prep bowl. Microwave on HIGH 1 to 1 1/2 minutes or until melted and smooth,
stirring every 20 se