Enjoy the long holiday weekend with what might be a last of the season barbeque.

Sugar Free BBQ Sauce

1 Tbsp. canola or olive oil

1 c. onion, minced

2 garlic cloves, minced

2 beef bouillon cubes

1/2 c. hot water

3 (6oz. each) cans tomato paste, divided

1 c. Splenda

3/4 c. Worcestershire sauce

3/4 c. Dijon mustard

3 Tbsp. liquid smoke, hickory flavored

salt to taste

1/2 c. cider vinegar

Dash Tabasco or more for spicier results

Place oil in a large saucepan. Add onions and garlic. Sauté over medium heat until translucent (approx. 2-3 minutes).

Mix the bouillon and water until partially dissolved. Add bouillon mixture and all remaining ingredients to the saucepan. Stir well using a wire whisk.

Simmer, uncovered, 25-30 minutes to allow flavors to meld. Stir frequently. Refrigerate overnight in a non-metallic container. Sauce is best if prepared a day before using. Keeps well, refrigerated, for one week.

Apricot Glaze for Meat

1/2 c. apricot preserves

1/4 c. onion, minced

2 cloves garlic, minced

2 Tbls. chili sauce

1 Tbls. soy sauce

1 Tbls. rice wine vinegar

1 Tbls. olive oil

1/2 tsp. black pepper

In a medium saucepan, heat olive oil. Add onion and cook for one minute, stirring constantly. Add garlic and cook for another minute. Add remaining ingredients and allow to bubble up slightly. Reduce heat and simmer through for five minutes, stirring often. Once ingredients have formed a glaze-like consistency, remove pan from heat and allow to cool before using.

Strawberry Milk Shake

1 c. diet 7-Up

1/2 c. strawberries

1-1/2 tsp. powdered milk

1 pkg. sweetener

strawberry extract

5 or 6 ice cubes

Mix in blender.