Baking Club: May's theme~Sizzling summer recipes
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yummy!! sounds good!!
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28,354 Posts
Even though it's not May I'll jump in with one of my favorite salads.
Spinach salad with Yummy Strawberries
Dressing (make head of time)
1/4 c. sugar(fine works best)
2T sesame seeds
1T poppy seeds
1 1/2 tsp.minced onion
1/4tsp.worcestershire sauce
1/4 tsp. paprika
1/2 c. oil
1/4c. vinegar
Mix all together and refrigerate.
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Salad
10-12 oz. fresh spinach
1 pint strawberries, sliced thin.
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Mix together with dressing just before serving.
Salad looks so pretty with the dark green of the spinach against the pretty red of the strawberries. Tastes soo good.
Spinach salad with Yummy Strawberries
Dressing (make head of time)
1/4 c. sugar(fine works best)
2T sesame seeds
1T poppy seeds
1 1/2 tsp.minced onion
1/4tsp.worcestershire sauce
1/4 tsp. paprika
1/2 c. oil
1/4c. vinegar
Mix all together and refrigerate.
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Salad
10-12 oz. fresh spinach
1 pint strawberries, sliced thin.
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Mix together with dressing just before serving.
Salad looks so pretty with the dark green of the spinach against the pretty red of the strawberries. Tastes soo good.
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5,223 Posts
How about this not really a recipe just a delicious tio
We once grilled some fish on our outside BBQ. First we smohtered the fish in mayonaise then grilled it on the BBq, wih a sheet of foil under it. It was the most delicious, moist fish I have ever eaten. It sounds terrible but it is great, it does not taste like mayonaise
We once grilled some fish on our outside BBQ. First we smohtered the fish in mayonaise then grilled it on the BBq, wih a sheet of foil under it. It was the most delicious, moist fish I have ever eaten. It sounds terrible but it is great, it does not taste like mayonaise
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1,461 Posts
Punch Bowl Cake
1 box of yellow cake mix prepared according to package directions, cooled.
2 boxes of instant vanilla pudding prepared to package directions
1 can of cherry pie filling
1 large container of Cool Whip
1 can of Crushed pineapple drained very well
chopped pecans
Crumble the cake and put a layer in the bottom of a clear punch bowl. Put a layer of pudding over the cake then a layer of Coolwhip. Spoon some of the cherries around the perimeter of the bowl, so the color will show through the outside of the bowl, (I also put some of the gooey stuff from the cherries along side of the edge for added color). Then spoon some more cherries through out the remaining layer of cool whip Sprinkle some pineapple over the cherries. Then top with some chopped pecans.
Repeat the layers 2 more times. Cover and refrigerate until needed.
This is so delicious, just right for a summertime occasion or anytime you have a crowd. It definately makes a LOT!
1 box of yellow cake mix prepared according to package directions, cooled.
2 boxes of instant vanilla pudding prepared to package directions
1 can of cherry pie filling
1 large container of Cool Whip
1 can of Crushed pineapple drained very well
chopped pecans
Crumble the cake and put a layer in the bottom of a clear punch bowl. Put a layer of pudding over the cake then a layer of Coolwhip. Spoon some of the cherries around the perimeter of the bowl, so the color will show through the outside of the bowl, (I also put some of the gooey stuff from the cherries along side of the edge for added color). Then spoon some more cherries through out the remaining layer of cool whip Sprinkle some pineapple over the cherries. Then top with some chopped pecans.
Repeat the layers 2 more times. Cover and refrigerate until needed.
This is so delicious, just right for a summertime occasion or anytime you have a crowd. It definately makes a LOT!
Some of my favorites... ENJOY!
Greek-Style Chicken Sandwich (2 Servings)
2 small chicken breasts, grilled
1/4 cup mayonnaise
1 1/2 teaspoons garlic, minced
2 french or italian sandwich buns
4 tomato slices
2 red onion slices
2 tablespoons feta cheese
lettuce
black olives, sliced
1. Grill the chicken, cool and thinly slice.
2. Mix together the mayonnaise and garlic.
3. Spread on both sides of the cut bread.
4. Add the sliced chicken. tomatoes, onions, feta, lettuce and olives.
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Black-Bottom Bananna Bars
1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups mashed ripe bananas (about 3 medium)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup baking cocoa
1. In a mixing bowl, cream butter and sugar.
2. Add egg and vanilla; beat until thoroughly combined.
3. Blend in the bananas.
4. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well.
5. Divide batter in half.
6. Add cocoa to half; spread into a greased 13-in x 9-in pan.
7. Spoon remaining batter on top and swirl with a knife.
8. Bake at 350º for 25 mins or until bars test done.
9. Cool.
Greek-Style Chicken Sandwich (2 Servings)
2 small chicken breasts, grilled
1/4 cup mayonnaise
1 1/2 teaspoons garlic, minced
2 french or italian sandwich buns
4 tomato slices
2 red onion slices
2 tablespoons feta cheese
lettuce
black olives, sliced
1. Grill the chicken, cool and thinly slice.
2. Mix together the mayonnaise and garlic.
3. Spread on both sides of the cut bread.
4. Add the sliced chicken. tomatoes, onions, feta, lettuce and olives.
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Black-Bottom Bananna Bars
1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups mashed ripe bananas (about 3 medium)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup baking cocoa
1. In a mixing bowl, cream butter and sugar.
2. Add egg and vanilla; beat until thoroughly combined.
3. Blend in the bananas.
4. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well.
5. Divide batter in half.
6. Add cocoa to half; spread into a greased 13-in x 9-in pan.
7. Spoon remaining batter on top and swirl with a knife.
8. Bake at 350º for 25 mins or until bars test done.
9. Cool.
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Armadillo Eggs
(adjust for your family or # of people that you're cooking for)
10 large jalepeno peppers (can use anaheim or banana if you don't like them hot)
1 pkg. of cream cheese
1 pkg. of bacon (not cooked)
Wash, cut in half and thoroughly clean all seeds out of peppers. We cut them length wise, leaving the stem as a handle on the end. Put cream cheese, level to sides of pepper and wrap a 1/2 - 1 piece of bacon around, secure with toothpick. Cook on grill on an old pan covered with foil, low heat until bacon is cooked. It's sometimes hard to tell if the bacon is cooked or not but it will get crispy even if not brown. If it's black....too done! (it will sometimes get black on the bottom though). We have these as appetizers when we have guests or sometimes just because!
(adjust for your family or # of people that you're cooking for)
10 large jalepeno peppers (can use anaheim or banana if you don't like them hot)
1 pkg. of cream cheese
1 pkg. of bacon (not cooked)
Wash, cut in half and thoroughly clean all seeds out of peppers. We cut them length wise, leaving the stem as a handle on the end. Put cream cheese, level to sides of pepper and wrap a 1/2 - 1 piece of bacon around, secure with toothpick. Cook on grill on an old pan covered with foil, low heat until bacon is cooked. It's sometimes hard to tell if the bacon is cooked or not but it will get crispy even if not brown. If it's black....too done! (it will sometimes get black on the bottom though). We have these as appetizers when we have guests or sometimes just because!
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8,401 Posts
That punch bowl cake sounds wonderful !
I have a couple........
Strawberry Jello cake..........
tear a pound cake into about 1 inch chunks (you can use shortbread, yellow cake, angelfood cake, whatever you like)
place in a bowl, slice fresh strawberries and place in bowl, tosss a little, pour prepared ungelled jello over the top and allow to set in the fridge, serve with coolwhip.....
Pickle roll ups....
1 package of cream cheese (softened)
thin sliced ham.....
thin spears of kosher, dill or kosherdill pickle....
spread ham with cream cheese, place pickle spear on top of C. Cheese and roll up, secure with tooth picks about every inch or so and cut into 1 inch pieces.........
I have a couple........
Strawberry Jello cake..........
tear a pound cake into about 1 inch chunks (you can use shortbread, yellow cake, angelfood cake, whatever you like)
place in a bowl, slice fresh strawberries and place in bowl, tosss a little, pour prepared ungelled jello over the top and allow to set in the fridge, serve with coolwhip.....
Pickle roll ups....
1 package of cream cheese (softened)
thin sliced ham.....
thin spears of kosher, dill or kosherdill pickle....
spread ham with cream cheese, place pickle spear on top of C. Cheese and roll up, secure with tooth picks about every inch or so and cut into 1 inch pieces.........
Soicy grilled skirt steak
I got this recipe from Gourmet magazine. Very Yummy!!!!
Spicy grilled skirt steak
Can be prepared in 45 minutes or less.
a 3/4- to 1-pound skirt steak, trimmed
1 tablespoon chili powder
1 teaspoon ground cumin
1 large garlic clove, minced and mashed to a paste with 1 teaspoon
coarse salt
2 teaspoons Worcestershire sauce
1 teaspoon sugar
3/4 teaspoon freshly ground black pepper
1/4 teaspoon allspice
1 tablespoon vegetable oil
flour tortillas, warmed, as an accompaniment
Cut steak into large pieces to fit on a grill or in a ridged grill pan.
In a small bowl stir together chili powder, cumin, garlic paste, Worcestershire sauce, sugar, pepper, allspice, and oil and rub all over meat. Marinate meat in a resealable plastic bag, chilled, 20 minutes.
Grill steak on a well-oiled rack set about 4 inches over glowing coals or in hot well-seasoned ridged grill pan over moderately high heat
3 to 5 minutes on each side, or until just springy to touch, for medium-rare meat. Let steak stand on a cutting board 5 minutes and cut across grain on the diagonal into thin slices.
Serve steak with tortillas.
Serves 2
I got this recipe from Gourmet magazine. Very Yummy!!!!
Spicy grilled skirt steak
Can be prepared in 45 minutes or less.
a 3/4- to 1-pound skirt steak, trimmed
1 tablespoon chili powder
1 teaspoon ground cumin
1 large garlic clove, minced and mashed to a paste with 1 teaspoon
coarse salt
2 teaspoons Worcestershire sauce
1 teaspoon sugar
3/4 teaspoon freshly ground black pepper
1/4 teaspoon allspice
1 tablespoon vegetable oil
flour tortillas, warmed, as an accompaniment
Cut steak into large pieces to fit on a grill or in a ridged grill pan.
In a small bowl stir together chili powder, cumin, garlic paste, Worcestershire sauce, sugar, pepper, allspice, and oil and rub all over meat. Marinate meat in a resealable plastic bag, chilled, 20 minutes.
Grill steak on a well-oiled rack set about 4 inches over glowing coals or in hot well-seasoned ridged grill pan over moderately high heat
3 to 5 minutes on each side, or until just springy to touch, for medium-rare meat. Let steak stand on a cutting board 5 minutes and cut across grain on the diagonal into thin slices.
Serve steak with tortillas.
Serves 2
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3,426 Posts
received this in an email....sounds good and easy!!
GRILLED SHRIMP
INGREDIENTS:
1 lb. large fresh shrimp (peeled and deveined)
1 cup barbeque sauce
2-3 scallions (chopped)
4 strips of bacon
DIRECTIONS:
Add shrimp and barbecue sauce to a large Ziploc baggie and marinate for 15-30 minutes (while grill is heating up). Then cut the bacon into 1-inch pieces and fry up in a skillet. Remove bacon with a slotted spoon and add scallions to bacon drippings (can also add garlic, if preferred). Brown scallions and again, remove with slotted spoon when done. Put the shrimp on skewers (this will be messy!) and grill for 2-3 minutes on each side. Slide the shrimp off of the skewers into a large bowl and add bacon and scallions. Gently mix together and serve.
ENJOY!!
:toothy: :toothy:
GRILLED SHRIMP
INGREDIENTS:
1 lb. large fresh shrimp (peeled and deveined)
1 cup barbeque sauce
2-3 scallions (chopped)
4 strips of bacon
DIRECTIONS:
Add shrimp and barbecue sauce to a large Ziploc baggie and marinate for 15-30 minutes (while grill is heating up). Then cut the bacon into 1-inch pieces and fry up in a skillet. Remove bacon with a slotted spoon and add scallions to bacon drippings (can also add garlic, if preferred). Brown scallions and again, remove with slotted spoon when done. Put the shrimp on skewers (this will be messy!) and grill for 2-3 minutes on each side. Slide the shrimp off of the skewers into a large bowl and add bacon and scallions. Gently mix together and serve.
ENJOY!!
:toothy: :toothy:
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3,426 Posts
here's another....
SWEET CORN & PORK SKEWERS
INGREDIENTS:
3 ears of fresh corn (husked)
12 ozs pork tenderloin
2 small yellow squash or zucchini
2 small sweet red bell peppers
3 tbsp olive oil
1 tbsp ground cumin
1 tsp salt
1/4 tsp ground black pepper
DIRECTIONS:
Cut corn into 2-inch pieces. Cut pork, squash and peppers into
1-inch pieces. Combine oil, cumin, salt and pepper. Add pork and
veggies and marinate for 10 minutes. Thread pork and veggies on
skewers. Grill until meat is cooked through (approx. 8-10
minutes), turning occasionally.
SWEET CORN & PORK SKEWERS
INGREDIENTS:
3 ears of fresh corn (husked)
12 ozs pork tenderloin
2 small yellow squash or zucchini
2 small sweet red bell peppers
3 tbsp olive oil
1 tbsp ground cumin
1 tsp salt
1/4 tsp ground black pepper
DIRECTIONS:
Cut corn into 2-inch pieces. Cut pork, squash and peppers into
1-inch pieces. Combine oil, cumin, salt and pepper. Add pork and
veggies and marinate for 10 minutes. Thread pork and veggies on
skewers. Grill until meat is cooked through (approx. 8-10
minutes), turning occasionally.
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3,426 Posts
and another.....
HAM & PINEAPPLE IN FOIL
aluminum foil
ham slice, 1/2" thick per person
1/2 tsp. mustard
1/2 tsp. brown sugar
2 Tbsp. pineapple chunks
Cut two pieces of foil twice the size of the ham slice. Spread both
sides of the ham slice with mustard. Put ham slice on one side of
one piece of foil. Sprinkle with brown sugar, top with pineapple
chunks and juice. Fold foil into an envelope, crimping edges
securely. Repeat with second foil layer. Cook 6 minutes per side on top of gray charcoal coals.
HAM & PINEAPPLE IN FOIL
aluminum foil
ham slice, 1/2" thick per person
1/2 tsp. mustard
1/2 tsp. brown sugar
2 Tbsp. pineapple chunks
Cut two pieces of foil twice the size of the ham slice. Spread both
sides of the ham slice with mustard. Put ham slice on one side of
one piece of foil. Sprinkle with brown sugar, top with pineapple
chunks and juice. Fold foil into an envelope, crimping edges
securely. Repeat with second foil layer. Cook 6 minutes per side on top of gray charcoal coals.
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3,426 Posts
and another.....
TERIYAKI CHICKEN (Grill)
1 whole chicken, cut up (or equivalent in boneless skinless
breasts, thighs and drumsticks etc)
INGREDIENTS:
1/2 cup soy sauce
2 1/2 tbsp sugar
1/4 tsp garlic power
1/4 cup pineapple juice
1/4 cup oil
1/2 tsp. ginger
DIRECTIONS:
Mix all ingredients together and marinate chicken over night. Take
out of marinade and grill.
Optional: Sprinkle with sesame seeds.
TERIYAKI CHICKEN (Grill)
1 whole chicken, cut up (or equivalent in boneless skinless
breasts, thighs and drumsticks etc)
INGREDIENTS:
1/2 cup soy sauce
2 1/2 tbsp sugar
1/4 tsp garlic power
1/4 cup pineapple juice
1/4 cup oil
1/2 tsp. ginger
DIRECTIONS:
Mix all ingredients together and marinate chicken over night. Take
out of marinade and grill.
Optional: Sprinkle with sesame seeds.
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3,426 Posts
and another.....:toothy:
GINGERED HONEY SALMON
1/3 c. orange juice
1/3 c. soy sauce
1/4 c. honey
1 green onion, chopped
1 tsp. ground ginger
1 tsp. garlic powder
1 salmon fillet (1 to 1 1/2 lbs. and 3/4 in. thick)
Spray grill rack with nonstick cooking spray BEFORE starting the
grill. In a medium-size bowl, combine the first six ingredients;
mix well. Reserve one-third of marinade for basting in the fridge.
Marinate the salmon fillet in the remaining two-thirds of the
sauce for 30-60 minutes, turning occasionally. (Tip: Can put
marinade and salmon in a large Ziploc bag for easier handling.)
Drain and discard used marinade. Place salmon, skin side down on
medium-hot grill; cover and cook for 5 minutes. Baste with
reserved marinade and grill for 10 to 15 minutes longer or until
fish flakes easily with a fork, while basting frequently.
GINGERED HONEY SALMON
1/3 c. orange juice
1/3 c. soy sauce
1/4 c. honey
1 green onion, chopped
1 tsp. ground ginger
1 tsp. garlic powder
1 salmon fillet (1 to 1 1/2 lbs. and 3/4 in. thick)
Spray grill rack with nonstick cooking spray BEFORE starting the
grill. In a medium-size bowl, combine the first six ingredients;
mix well. Reserve one-third of marinade for basting in the fridge.
Marinate the salmon fillet in the remaining two-thirds of the
sauce for 30-60 minutes, turning occasionally. (Tip: Can put
marinade and salmon in a large Ziploc bag for easier handling.)
Drain and discard used marinade. Place salmon, skin side down on
medium-hot grill; cover and cook for 5 minutes. Baste with
reserved marinade and grill for 10 to 15 minutes longer or until
fish flakes easily with a fork, while basting frequently.
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34,404 Posts
I posted this on the grocery budget challenge. but here it is again! LOL!
Marinated and Grilled Potatoes and Zuchinni
Mix up some vegitable or olive oil in a ziplock bag along with some garlic salt and italian seasoning. Add potato and zuchinni slices to the bag. Marinate for an hour (or more). Grill them on you BBQ and watch them disappear!!! We can never seem to make enough of these and they are always a big hit at parties!
Pasta Salad
start with cooked multicolored corkscrew pasta
then add the following items of your choice:
sliced carrots
sliced celery
cubed cheddar, mozzerella, feta or pepperjack cheese
slivered pepperoni
lightly steamed brocolli
black olives
halved cherry tomatoes
artichoke hearts
Next add italian salad dressing to taste. I also add some fresh julianned oregano from our garden.
Yummy!
Marinated and Grilled Potatoes and Zuchinni
Mix up some vegitable or olive oil in a ziplock bag along with some garlic salt and italian seasoning. Add potato and zuchinni slices to the bag. Marinate for an hour (or more). Grill them on you BBQ and watch them disappear!!! We can never seem to make enough of these and they are always a big hit at parties!
Pasta Salad
start with cooked multicolored corkscrew pasta
then add the following items of your choice:
sliced carrots
sliced celery
cubed cheddar, mozzerella, feta or pepperjack cheese
slivered pepperoni
lightly steamed brocolli
black olives
halved cherry tomatoes
artichoke hearts
Next add italian salad dressing to taste. I also add some fresh julianned oregano from our garden.
Yummy!
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3,426 Posts
if you have never tried this, you must. it is soooooo good. grill regular hamburgers on the grill, add cheese slice, then add bbq sauce. MMMMMMmmmmm........yummy. (and a lot different from the 'ole ketchup and mustard thing)
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28,354 Posts
These are really good and make the meat so tender.(I haven't tried it with beef yet) You can also use this on boneless chicken breasts but may want to halve the marinade as it makes lots. (could always refrigerate the extra for use later in the week,lol)
Tangy Tasty Kabobs
2lbs boneless beef or chicken, cut into 1 1/2 "cubes.
Assorted cut -up veggies( peppers,cherry tomatoes zucchini,onion etc.)
Marinade
1c miracle whip
1pkg. (dry) Italian dressing mix
1/2 tsp garlic powder
2Tbs. vinegar & water
Mix together reserve and refrigerate 1/2 c. for dipping.
~~~
Arrange meat and veggies on skewers
(I like to seperate the veggies and the meat as I have better control over the cooking times of each.)
Brush kabobs well with marinade & marinate 1/2 hour in fridge. Place kabobs on grill over med-high coals, brush with any extra marinade. Grill 10 to 15 min or until desired doneness, turning once.
Use reserved 1/2 c. for dipping.
Tangy Tasty Kabobs
2lbs boneless beef or chicken, cut into 1 1/2 "cubes.
Assorted cut -up veggies( peppers,cherry tomatoes zucchini,onion etc.)
Marinade
1c miracle whip
1pkg. (dry) Italian dressing mix
1/2 tsp garlic powder
2Tbs. vinegar & water
Mix together reserve and refrigerate 1/2 c. for dipping.
~~~
Arrange meat and veggies on skewers
(I like to seperate the veggies and the meat as I have better control over the cooking times of each.)
Brush kabobs well with marinade & marinate 1/2 hour in fridge. Place kabobs on grill over med-high coals, brush with any extra marinade. Grill 10 to 15 min or until desired doneness, turning once.
Use reserved 1/2 c. for dipping.
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20,606 Posts
I just did this for the first time tonight, and it was delicious :lip:mommy2three said:if you have never tried this, you must. it is soooooo good. grill regular hamburgers on the grill, add cheese slice, then add bbq sauce. MMMMMMmmmmm........yummy. (and a lot different from the 'ole ketchup and mustard thing)
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