Black Cherry Kool-Aid Rub
(This rub can be used on any kind of pork or chicken)
1 cup brown sugar
1/4 cup paprika
1/8 cup salt
2 Tbsp. onion powder
3 Tbsp. garlic powder
2 Tbsp. black pepper
2 tsp. cayenne
2 tsp. ground mustard
1 tsp. cumin
4 tsp. black cherry Kool-Aid
Mix all ingredients together and generously apply rub to meat, then wrap meat in foil or plastic wrap and let sit for at least 24 hours.
Cherry Kool-Aid Ribs
1 packet (23 oz.) unsweetened cherry Kool-Aid mix
¼ cup brown sugar
1 tablespoon kosher salt
1 tablespoon paprika
½ tablespoon chili powder
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 rack St. Louis spare ribs
¼ cup yellow mustard
1 cup of your favorite BBQ sauce (optional)
Instructions
Create dry rub by mixing Kool-aid mix, brown sugar, salt, paprika, chili powder, dry mustard, onion powder, and garlic powder together in a bowl and set aside. Remove the membrane from the back of the ribs and coat both sides with a layer of yellow mustard. Season well with the dry rub mixture.
Prepare grill* for indirect cooking, placing a water filled disposable aluminum half pan in the center of the grill’s charcoal grate and piling pre-heated Kingsford charcoal briquets on either side of the pan. Add 3–4 chunks of your favorite smoking wood to the charcoal then replace the main cooking grate and adjust the bottom grill vents to bring the temperature to 250°F.
Place the ribs on the grill directly above the aluminum pan. Cover the grill and allow the ribs to smoke for approximately 5–5½ hours until tender (note: ribs should bend at a 45 degree angle when held on one end with tongs). Optional: Brush both sides of the ribs with BBQ sauce, cover the grill, and allow them to cook for an additional 3–4 minutes until the sauce has set and is tacky. Remove the ribs from the grill, slice and serve.
* Alternatively you can use a smoker according to manufacturer’s instructions.
Kool-Aid Pickles
1 jar (32 ounces) whole dill pickles, undrained
2/3 cup sugar
You can also try it without sugar
1 envelope unsweetened Kool-Aid mix, flavor of your choice
Drain pickles, reserving juice. In a small bowl, combine the reserved juice, sugar and Kool-Aid, stirring until sugar is dissolved. Set aside.
Slice pickles; return to jar. Pour juice mixture over pickles. Discard any remaining juice. Cover and refrigerate for 1 week before serving. Store in the refrigerator up to 2 months. Yield: 3 cups.
County Fair Style Kool-Aid® Drop Doughnuts
2 quarts vegetable oil for frying
3 cups all-purpose flour
1 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 (.13 ounce) envelope unsweetened soft drink mix, any flavor (such as KOOL-AID®)
1 cup milk
2 eggs
3 tablespoons melted butter
1 teaspoon vanilla extract
1 cup white sugar
1/2 (.13 ounce) envelope unsweetened soft drink mix, any flavor (such as KOOL-AID®)
Add all ingredients to list
Heat oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C). Mix 3 cups flour, 1 cup sugar, the baking powder, salt, and 1/2 packet of the soft drink mix together in a large bowl.
Whisk the milk, eggs, butter, and vanilla extract together in a separate large bowl until blended; slowly stir in the flour mixture until entirely incorporated in a batter the consistency of a thick pancake batter.
Drop the batter by large spoonfuls, about 2 teaspoons in size, into the preheated oil; fry until deep golden brown on all sides, 2 to 3 minutes. Remove to drain on a platter lined with paper towels.
Mix together 1 cup sugar with the remaining 1/2 packet of soft drink mix in a flat-bottomed dish. Roll the drained donuts in the sugar mixture while still hot. Set aside on a fresh set of paper towels to cool slightly; serve warm.
Lemon Pepper Chicken II
2/3 cup dry lemonade mix
2 teaspoons ground black pepper
1 (16 ounce) bottle Italian-style salad dressing
6 skinless, boneless chicken breast halves
To Marinate: In a nonporous glass dish or bowl combine the lemonade mix, pepper and salad dressing. Mix well. Add chicken and toss to coat; cover and refrigerate for 8 to 12 hours to marinate.
Preheat oven to 350 degrees F (175 degrees C).
Remove chicken from marinade, discarding any remaining marinade, and place in a 9x13 inch baking dish. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until chicken is cooked through and juices run clear.
kool aid orange chicken
2 TBS orange kool-aid
1 C. BBQ sauce
chicken cut into strips
*cook chicken strips til no longer pink (about 5 min.) combine kool aid & BBQ sauce then pour over chicken, stir & cook til warmed through
Deep Fried Kool-Aid Balls
Whisk:
2 eggs
– 1/2 cup water (100 ml)
– 2 Tablespoons vegetable oil (30 ml)
– 1 package of Kool-Aid, any flavor (.15 oz or 4.3 grams)
Add:
– 1 box of white cake mix (15.25 oz or 432 grams) (batter will be thick)
Glaze:
2 Tablespoons water (30 ml)
1 cup Confectioners Sugar
Form into balls. Deep fry at 360*F. Fry 3 minutes (depending on size) Drain. Drizzle with glaze
whilte still warm.
(This rub can be used on any kind of pork or chicken)
1 cup brown sugar
1/4 cup paprika
1/8 cup salt
2 Tbsp. onion powder
3 Tbsp. garlic powder
2 Tbsp. black pepper
2 tsp. cayenne
2 tsp. ground mustard
1 tsp. cumin
4 tsp. black cherry Kool-Aid
Mix all ingredients together and generously apply rub to meat, then wrap meat in foil or plastic wrap and let sit for at least 24 hours.
Cherry Kool-Aid Ribs
1 packet (23 oz.) unsweetened cherry Kool-Aid mix
¼ cup brown sugar
1 tablespoon kosher salt
1 tablespoon paprika
½ tablespoon chili powder
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 rack St. Louis spare ribs
¼ cup yellow mustard
1 cup of your favorite BBQ sauce (optional)
Instructions
Create dry rub by mixing Kool-aid mix, brown sugar, salt, paprika, chili powder, dry mustard, onion powder, and garlic powder together in a bowl and set aside. Remove the membrane from the back of the ribs and coat both sides with a layer of yellow mustard. Season well with the dry rub mixture.
Prepare grill* for indirect cooking, placing a water filled disposable aluminum half pan in the center of the grill’s charcoal grate and piling pre-heated Kingsford charcoal briquets on either side of the pan. Add 3–4 chunks of your favorite smoking wood to the charcoal then replace the main cooking grate and adjust the bottom grill vents to bring the temperature to 250°F.
Place the ribs on the grill directly above the aluminum pan. Cover the grill and allow the ribs to smoke for approximately 5–5½ hours until tender (note: ribs should bend at a 45 degree angle when held on one end with tongs). Optional: Brush both sides of the ribs with BBQ sauce, cover the grill, and allow them to cook for an additional 3–4 minutes until the sauce has set and is tacky. Remove the ribs from the grill, slice and serve.
* Alternatively you can use a smoker according to manufacturer’s instructions.
Kool-Aid Pickles
1 jar (32 ounces) whole dill pickles, undrained
2/3 cup sugar
You can also try it without sugar
1 envelope unsweetened Kool-Aid mix, flavor of your choice
Drain pickles, reserving juice. In a small bowl, combine the reserved juice, sugar and Kool-Aid, stirring until sugar is dissolved. Set aside.
Slice pickles; return to jar. Pour juice mixture over pickles. Discard any remaining juice. Cover and refrigerate for 1 week before serving. Store in the refrigerator up to 2 months. Yield: 3 cups.
County Fair Style Kool-Aid® Drop Doughnuts
2 quarts vegetable oil for frying
3 cups all-purpose flour
1 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 (.13 ounce) envelope unsweetened soft drink mix, any flavor (such as KOOL-AID®)
1 cup milk
2 eggs
3 tablespoons melted butter
1 teaspoon vanilla extract
1 cup white sugar
1/2 (.13 ounce) envelope unsweetened soft drink mix, any flavor (such as KOOL-AID®)
Add all ingredients to list
Heat oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C). Mix 3 cups flour, 1 cup sugar, the baking powder, salt, and 1/2 packet of the soft drink mix together in a large bowl.
Whisk the milk, eggs, butter, and vanilla extract together in a separate large bowl until blended; slowly stir in the flour mixture until entirely incorporated in a batter the consistency of a thick pancake batter.
Drop the batter by large spoonfuls, about 2 teaspoons in size, into the preheated oil; fry until deep golden brown on all sides, 2 to 3 minutes. Remove to drain on a platter lined with paper towels.
Mix together 1 cup sugar with the remaining 1/2 packet of soft drink mix in a flat-bottomed dish. Roll the drained donuts in the sugar mixture while still hot. Set aside on a fresh set of paper towels to cool slightly; serve warm.
Lemon Pepper Chicken II
2/3 cup dry lemonade mix
2 teaspoons ground black pepper
1 (16 ounce) bottle Italian-style salad dressing
6 skinless, boneless chicken breast halves
To Marinate: In a nonporous glass dish or bowl combine the lemonade mix, pepper and salad dressing. Mix well. Add chicken and toss to coat; cover and refrigerate for 8 to 12 hours to marinate.
Preheat oven to 350 degrees F (175 degrees C).
Remove chicken from marinade, discarding any remaining marinade, and place in a 9x13 inch baking dish. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until chicken is cooked through and juices run clear.
kool aid orange chicken
2 TBS orange kool-aid
1 C. BBQ sauce
chicken cut into strips
*cook chicken strips til no longer pink (about 5 min.) combine kool aid & BBQ sauce then pour over chicken, stir & cook til warmed through
Deep Fried Kool-Aid Balls
Whisk:
2 eggs
– 1/2 cup water (100 ml)
– 2 Tablespoons vegetable oil (30 ml)
– 1 package of Kool-Aid, any flavor (.15 oz or 4.3 grams)
Add:
– 1 box of white cake mix (15.25 oz or 432 grams) (batter will be thick)
Glaze:
2 Tablespoons water (30 ml)
1 cup Confectioners Sugar
Form into balls. Deep fry at 360*F. Fry 3 minutes (depending on size) Drain. Drizzle with glaze
whilte still warm.
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