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.
My family loves to have “make your own kabobs” on the grill. That allows family members to customize their skewers. (for instance…I don’t care for mushrooms…and they seem to be ALWAYS on the pre-made Shish Kabobs!) This is a GREAT new recipe my sister found that we “customized”! Ha. Enjoy! (and do NOT skip the dipping sauce! It is AMAZING!!)
The kabobs in this picture are just marinated steak (a bottle of your favorite) and chicken marinated in honey and lime juice. I cut up enjoya peppers, and found some cute pearl onions, little potatoes, tomatoes and mushrooms. You could also do zucchini and other veggies or fruit. The recipe below explains how to grill and make your own marinade. We dipped the above kabobs in a mixture of Western dressing and sour cream. We also offered a cilantro-avocado salad dressing that was yummy!
Rosemary Chicken Kabobs
1 Tbs plus 1 tsp minced fresh rosemary (or dry)
2 tsp. dark brown sugar
Kosher salt and freshly ground black pepper
2 1/2 lb. boneless, skinless chicken thighs
(about 12 small) trimmed of fat
Chunk fresh pineapple
2 Tbs vegetable oil; more for the grill
1 cup orange marmalade
1/4 c. rice vinegar
In small bowl, mix 1 Tbs of the rosemary with the brown sugar, 2 tsp salt, and 1 tsp black pepper. Put the chicken thighs in a shallow pan, drizzle with the oil and toss to coat. Sprinkle the chicken evenly with the rosemary mixture.
In a small saucepan, warm the marmalade, the vinegar, and the remaining 1 tsp rosemary over low heat until just warm. Set aside and keeps warm.
Prepare a hot charcoal fire or heat a gas grill with all burners on medium high for 10 minutes. Clean the hot grate with a wire brush and then lubricate it with an oil-soaked paper towel. Put the chicken on oiled skewers alternating meat with pineapple and onion and zucchini then place on the grate and grill (uncovered over a charcoal fire, or covered on a gas grill) until one side has dark grill marks (5 – 6 minutes for large thighs or 4-5 minutes for medium and small thighs) Turn and do the same.
Transfer to a platter and let rest for 4 – 5 minutes. Serve with individual bowls of warm marmalade dipping sauce.
Some people call these “Campfire Cones” but we do them on a grill so I call them Walking S’mores. I’m actually not a HUGE fan of S’mores because they’re SO messy and usually there’s SO much more marshmallow than chocolate, right? So when I saw these, I just HAD to try them. And I’m SO glad I did. They’re FANTASTIC! Less mess and very individual! Try this fun twist to the traditional S’more this Holiday weekend and EVERY weekend! They can be made on the grill, campfire, or even in the oven.
Waffle Ice Cream Cones
Topping Ideas: Marshmallows, Reese’s Peanut Butter Cups, Kisses, Rolos, Butterscotch Chips, Chocolate Chips, Bananas, Raspberries, Strawberries, Pineapple, Chopped nuts, Rice Krispies, etc.
Fill a cone with desired amounts of marshmallow and toppings. (less than you think, probably) Wrap each cone with foil. Place over the campfire for about 5-7 minutes, on a heated grill for 6-8 minutes, or in the oven at 375 degrees for about 7-8 minutes until toppings are melted. Then just enjoy the taste of summer…a “Walking S’more” kinda! ha-ha.