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  Beef Kabobs & Coconut Crunch Dessert Print Version

Beef Kabobs

• 3 – 5 oz sirloins
• 1/3 cup Don Diego South American Sauce
• Green Pepper
• Red Pepper
• Onion
• Pineapple

Cube sirloins into small pieces and marinate in Don Diego South American Sauce for 12 hours, shaking container every couple of hours or so.

Alternate cubed sirloins with assorted vegetables and fruit on grilling skewers. Place skewers on a medium heated grill and rotate every 5 minutes until sirloin is done as desired.

Note: can use different vegetables that are in season, i.e. mushrooms or zucchini

Coconut Crunch Desert

• 1 cup flour
• 1/4 cup brown sugar
• 1/2 cup softened butter
• 1 cup chopped coconut
• 1 pkg vanilla pudding (not instant)
• 1 cup whipping cream

Cook vanilla pudding; set aside and let cool. Combine flour, brown sugar, butter and coconut until blended and sprinkle on cookie sheet. Bake @ 350 degrees until lightly browned, stir occasionally. Beat whipping cream until soft peaks form.

Place 3/4 of crunch mixture in a 9 in pan, reserving 1/4 for topping. Spread cooled pudding over crunch mixture. Spread whipped cream over pudding and top with remaining crunch mixture.

Refrigerate for 2 hours before serving.

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