Articles Recipes

Barbecue Anyone?

Through my service as a wedding planner, it is my hope that I have been a blessing to those that I have worked with, played with, laughed with and perhaps even cried with.  As Labor Day is fast approaching and celebration fever permeates the air, I wanted to arm you with my certified delicious homemade barbecue sauce and, my ever so healthy cole slaw recipes.  There’s more to me than wedding planning so, watch out Bobby Flay… LOL!

Donnie’s Barbecue Sauce:

  • 2 Cups Tomato Paste
  • 1 Cup Apple Cider Vinegar
  • 1/2 Cup Malt Vinegar
  • 1 Cup Reduced Stock or Drippings
  • 2 T Ground Mustard Powder
  • 3 T Brown Sugar Reduced
  • 1/2 Cup Molasses
  • 1 T Chipotle Powder
  • 1 t Habanero Powder
  • Tabasco or Dave’s Insanity Sauce for an added kick

Mix together and reduce by 25% over medium heat for about 30 minutes and cool.  Use to baste on the grill and or reheat for warm sauce to accompany barbecue.

Donnie’s Healthy Cole Slaw:

  • 1/2 Head Green Cabbage (coarsely shredded)
  • 1/4 Head Red Cabbage (coarsely shredded)
  • 1 Medium Onion Diced
  • 4 Cloves Fresh Garlic Minced
  • 3 Diced Scallions
  • 2 Stalks Celery Thinly Sliced
  • 10 Rashes thinly Minced
  • 1 Cup Carrot Diced

Prepare all ingredients and store in airtight ziplock bag (without the dressing) for up to ten days.


  • 2 Cups Fat Free Mayonnaise
  • 2 OZ. Freshly Squeezed Grapefruit Juice
  • Juice of 1 Small Lime
  • 1 T Olive Oil
  • 2 T Prepared Horseradish
  • 1 T Sherry Vinegar
  • 1 Clove Garlic Diced

Blend all ingredients in a blender until fully pureed.  Store in airtight container (separate from the veggies) for up to two weeks.  Combine as much salad and dressing as you need for a meal and put the rest back up separately in the refrigerator.  Mix the salad and dressing together fully and salt and pepper to taste and serve soon.  Do not store mixed salad and dressing.  Serve fresh and crisp.

You family and friends will love it.  Happy Labor Day to you all!

Source: New feed