This is one of my favorite summer recipes. And it’s so easy!
Preheat grill for medium-high heat.
Place the zucchini, and squash on a large sheet of foil.
Dot with butter.
Season with garlic salt.
Seal vegetables in the foil.
Place the foil pack on the preheated grill and cook 20 minutes until vegetables are tender.
Don’t you just LOVE a fresh cool BLT in the summer!? I just love all those flavors together! Well, check this out. This is the salad version! SO yummy!
1/2 pound bacon
1/2 cup mayonnaise
2 TBS red wine vinegar
1/2 TBS sugar
1/4 cup finely chopped fresh basil
1 pound romaine lettuce – rinsed, dried, and chopped
1 pint yellow grape tomatoes, sliced
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 2 tablespoons of the drippings.
In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar, sugar and basil and let dressing stand, covered, at room temperature.
In a large bowl mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well.
This is one of my FAVORITE recipes. I love that you can make it with either fresh or frozen blueberries. I now make my own version of the recipe I originally got from Deanna House. It’s just how I like it. (btw…Blueberry Buckle is allegedly called “buckle” because while it bakes the batter rises, but the berries and crumb topping weigh it down. This causes the surface of the cake to buckle…hence the name!)
Mmmm…Saturday morning breakfast for sure!
2 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup vegetable oil
3/4 cup milk
2 cups fresh blueberries
1 cup sugar
2/3 cup flour
1 tsp ground cinnamon
1/2 cup softened butter
In large mixing bowl, sift together 2 cups flour, 3/4 cup sugar, baking powder and salt.
In a separate bowl, whisk together vegetable oil, milk, and egg.
Pour liquid ingredients into flour mixture. Stir just until flour disappears.
Fold in blueberries.
Pour batter into a buttered 13×9 baking pan.
In a small bowl, mix together the topping ingredients until crumbly, then sprinkle evenly over the batter.
Bake in a preheated 375 degree oven for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
This is such a simple recipe, but maybe you’ve never tried it. I like to do it near Memorial Day or the 4th of July, but it can be done any time however you want to decorate it.
1 tube Sugar Cookie Dough
8 ounces Cream Cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla
(Amounts are for round pizza pan. It should be doubled if using a 12×18 pan)
Crust: Preheat oven to 350. Slightly grease the bottom of a rectangular pan. Let dough soften slightly and roll it out to fill the pan. (it might not go all the way to each edge, just make sure it is not too thin) Bake at 350 for 10-15 minutes or until firm but not brown. Cool completely.
Cream Cheese Layer: Beat cream cheese, powdered sugar & vanilla until smooth & creamy. Spread on cooled cookie crust.
Fruit: Wash, dry & cut fruit as necessary. Arrange on top of cream cheese layer in a flag pattern.
It was a few years ago when my sister told me she was bringing Grape Salad to the family reunion. I had never heard of such a thing! What is that? A salad with grapes in it? NO, it’s WAY more than that! It’s sweet and crunchy and oh so yummy! And it travels well, so that makes it super handy!
8 oz Cream cheese, softened (not fat free)
8 oz Sour cream
½ c Sugar
1 t Vanilla
4 lbs Red & green seedless grapes
1 c Brown Sugar
1 c Pecans, chopped
Beat the cream cheese, sour cream, sugar and vanilla together. Fold in seedless grapes, washed and dried. Top with brown sugar and pecans.
If you’re a pancake “mix” family, we’re about to change all that. This is our family’s pancake recipe and we’ll NEVER do a mix ever again! I know you’re thinking it will be WAY more work, but trust me. It is worth the extra 5 minutes! (maybe only 3!) We put chocolate chips on ours! HA!
2 cups flour
2 tbsp sugar
4 tsp baking powder
Pinch of salt
1/4 c butter, melted
2 cups milk (warmed slightly)
1/2 tsp vanilla
Combine dry ingredients in large bowl. In separate bowl whisk together milk, eggs, butter and vanilla. Stir wet ingredients into dry – just until combined. Cook on hot griddle or pan. (You know the pan is hot enough when it makes a couple drops of water literally dance!)
Every DAD wants ribs, right? But sometimes they’re intimidating. Not anymore. These ribs were one of the easiest things I’ve ever cooked! They literally took 2 steps and were perfect. Yep, the meat fell right off the bone. These will be PERFECT for Father’s Day! You don’t even need to fire up the grill unless you want to put them on for the last 5 minutes!
2-3 pounds beef ribs
1 20oz bottle of root beer
BBQ sauce (your favorite…or make the easy one below)
2 cups ketchup
1 cup water
1/2 cup red wine vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1 tsp ground black pepper
1 tsp onion powder
1 tsp mustard
1 TBL lemon juice
1 TBL Worcestershire sauce
Bring ingredients to a boil then simmer for an hour stirring often.
Place ribs in baking dish. Pour root beer over ribs. Make sure ribs are marinating. Bake in covered dish at 325 for 2 hours. Remove from the oven and spread on BBQ sauce. Turn over and spread on the other side. Cover and put back in the oven for another hour.