Posts tagged ‘Summer’
This trifle is another recipe that I’m reblogging since it’s perfect for July 4th.
It’s very easy to make and looks very patriotic. You can make it with all sugar-free products like I do or use the regular products ~ it’s great with either. This recipe uses help from prepared products, but you can always make yours from scratch. I always use more fruit than necessary and I never use the banana since I’m not much of a banana fan.
Red, White, and Blue Trifle
1 1/2 cups cold milk
1 (4 ounce pkg.) cheesecake flavor instant pudding
1 (8 oz.) Cool Whip, thawed
16 ounce frozen pound cake, thawed
2 cups sliced strawberries
1 cup blueberries
1 cup sliced banana
Mix together the milk and pudding mix and beat with a wire whisk for 1-2 minutes or until well blended. Gently stir in the thawed Cool Whip.
In a trifle bowl or large glass bowl, layer half the cake cubes, half the fruit, and half of the pudding/Cool Whip mixture. Repeat layers, ending with pudding/Cool Whip mixture.
Chill at least 2 hours before serving.
Makes 12 servings
When we lived in Hawaii, we could get pineapples practically off the vine. They were so sweet and delicious (and cheap!). We ate so many of them that I’m surprised we still like them! This recipe is perfect if you get a not-so-sweet pineapple like I did recently. A super easy grilled dessert that only uses 3 ingredients. The hardest part is peeling and cutting the pineapple ~ although it’s not really hard, just time-consuming.
We grill the pineapple after we finish eating dinner so it’s still warm when we eat it. This would also be great with some vanilla ice cream.
I found the recipe in an old All You magazine.
Lemon-Sugar Grilled Pineapple
1 fresh pineapple
2 tbsps grated lemon zest
1/2 cup sugar
Trim off the top and bottom of the pineapple. Peel the rind off being sure to get as many of the eyes off as possible as they are hard to eat. When peeled, cut the pineapple in half lengthwise and then into sections, making sure to cut the rind off each section.
Mix the sugar and zest in a ziplock bag.
Put a couple of the pineapple sticks into the bag at a time and shake until coated. Transfer to the grill and cook for 5-7 minutes or until you have grill marks and pineapple is softening up.
Cool slightly before eating so you don’t burn your mouth.
Makes 8 servings.
Since Wednesday is Independence Day, I thought I would reblog these cupcakes. They really turn out cute and are not hard to make. The only thing you have to be careful of the amount of each color of batter you put in each cupcake paper. For me, 2 scant tablespoons of each color batter worked but it might be different for you. Try layering the batter for one and see how it goes. Don’t fill them to the top, about 2/3rds full should do it!
Fourth of July Cupcakes
18 1/4 ounces white cake mix
1 cup water (or as indicated on cake mix directions)
1/3 cup oil (or as indicated on cake mix directions)
3 eggs (or as indicated on cake mix directions)
1/2 teaspoon blue food coloring
1/2 teaspoon red food coloring
1 (16 ounce) can vanilla frosting
red white and blue candy sprinkle
Prepare cake mix according to package directions.
In a small bowl, combine 1 1/3 cups batter with blue food coloring. In another small bowl, combine red food coloring with 1 1/3 cups batter. Leave the remaining batter plain.
Fill paper-lined muffin tins with 2 tablespoons red batter, 2 tablespoons plain batter, and 2 tablespoons blue batter. Do not swirl batter, leave it layered.
Bake at 350º for 20-24 minutes or until a toothpick inserted in a cupcake comes out clean.
Cool 10 minutes in pan and then remove cupcakes to a wire rack to cool completely.
Frost with vanilla frosting and decorate with sprinkles.
Makes about 18 cupcakes
As you may have guessed from the title of this post, I am participating in The Great Shake 2012 along with several other bloggers. I was contacted by Judy and she asked if I would like to participate and I jumped at the chance. She sent me a copy of Adam’s book, Thoroughly Modern Milkshakes. You may recognize Adam from American’s Test Kitchen, Cook’s Country, or as a columnist for The Boston Globe.
I LOVE this book! There are so many wonderful recipes that it was difficult for me to choose. My daughter and her husband happened to be here when I was trying to decide and between them and Mr. Meat Eater we went for….vanilla milkshakes. We will never be accused of being trend setters. BUT ~ this vanilla milkshake was the best one I have had in years and years. I am looking forward to trying some of the others over the summer and I will blog about them when I do.
You NEED a copy of this cookbook if you are a lover of milkshakes!!! Be sure to join us in a twitter chat tonight at 8 pm at #GreatShakes!
Ballistic Vanilla Shake
Recipe Courtesy of Adam Ried, Thoroughly Modern Milkshakes
1/2 cup cold milk, whole or lowfat ~ I used 2%
2 tsps vanilla extract ~ use pure vanilla
8 medium scoops French vanilla ice cream, softened slightly
Place the milk, vanilla, and ice cream in a blender and pulse several times to break up the ice cream. With the blender off, use a rubber spatula to mash the ice cream down into the blender blades. Continue pulsing and mashing the ice cream into the blades (with the motor off) until all the ingredients are well blended and the mixture moves easily in the blender making sure all is well blended.
Pour into a glass or glasses and serve at once.
One day a week is burger night at our house so I am always on the lookout for new burger recipes. Usually I just copy what I see on restaurant menus. This week I got a new cookbook ~ 1,000 Easy Recipes; Super Fun Food for Every Day ~ that is put out by the Food Network and found this recipe in it. It IS easy and Mr. Meat Eater and I both enjoyed the burgers.
The burgers really taste like tacos in a bun. The next time I make these, I might mix the spice in the burger instead of just sprinkling it.
1 1/2 lbs ground chuck
1/2 tsp kosher salt
White cheddar slices
Sour cream, optional
Tortilla chips, optional
Mix the ground beef with the kosher salt and form into 4 patties. Don’t forget to make the indentation so they don’t puff up during grilling.
Sprinkle one side with cumin, oregano, and chili powder to taste.
Grill until they are done to your likeness. Place a slice of cheese on the burger and let melt while still on the grill.
Serve on buns with your favorite toppings.
Makes 4 burgers.
Finally, baseball season is back! I love baseball and I am a Mets fan and Mr. Meat Eater is a Yankees fan so we watch both teams when they play via MLB Extra Innings. One of the things I love about baseball is that I can walk out of the room and do something and come back and chances are nothing has happened, LOL!
Baseball makes me think of hot dogs which makes me think of a hot dog restaurant called Brownies in the town where I grew up ~ Amsterdam, New York. They made the best hot dogs with meat sauce (mustard and onions first, of course) and fries with gravy. I really, really miss that place and don’t have any idea if it is still there or not. Somehow I doubt it.
In my quest to find a meat sauce for hot dogs that I can make just like Brownies, I came across this one. It tasted nothing like Brownies but Mr. Meat Eater loved it. Probably because it tastes more like chili than anything else. I thought it was good but I wanted it to taste like I remember and it didn’t so I was disappointed.
If anyone has a good tried and true recipe for meat sauce for hot dogs, please send them to me and I’ll try them over the summer ~ a_recipe_day at yahoo dot com.
Hot Dog Meat Sauce
1 (8 oz) can tomato sauce
1/2 cup diced onion
1/4 cup water
1 tbsp minced fresh garlic
3/4 tsp chili powder
1/2 tsp salt
3/4 lb ground beef
8 hot dogs
8 hot dog buns
Combine first 6 ingredients in a bowl and set aside.
Brown ground beef in a skillet and drain. Add the tomato sauce mixture and simmer for 15 to 20 minutes. Removed from heat and set aside.
Grill, boil, or pan fry the hot dogs ~ I also grill the top split buns.
Serve hot dogs with your choice of condiments and the meat sauce.
Makes 8 servings.
Day 9 of 10 days of recipes from by Gooseberry Patch. If you would like a chance to win a FREE copy of this cookbook, please follow the link and comment on THIS POST! I’ll be choosing a winner tomorrow so please get your comments in before NOON!
Wow, is this a fabulous pie! I love citrus anything so that’s why I chose this recipe and it really delivers that wonderful lemon flavor.
I made my own graham cracker crust because I’m not fond of the purchased ones. I just followed the recipe on the box of graham crumbs. Otherwise, I made the recipe as posted using sugar free pudding mix and the less fat cream cheese.
This pie would be just perfect for Easter or for a hot day in the summer. I know it’ll be on my list to make often.
Creamy Lemonade Pie
Submitted by Kathy Grashoff, Fort Wayne, IN
1 (5 oz) can evaporated milk
1 (3.4 oz) box instant lemon pudding mix
2 (8 oz) pkgs cream cheese, softened
3/4 cup frozen lemonade concentrate, thawed
1 (9 inch) graham cracker pie crust
In a bowl, combine the evaporated milk and the dry pudding mix. Beat with an electric mixer on low speed for 2 minutes until thickened.
In a separate bowl, beat the cream cheese until light and fluffy, about 3 minutes. Gradually add the lemonade concentrate.
Stir cream cheese mixture into pudding mixture, mixing well.
Pour into a crust.
Cover and refrigerate for at least 4 hours before serving.
Makes 8 servings.
This is really delicious recipe that is perfect for Spring. It’s super easy to put together. I am looking forward to going to the strawberry patch and coming home and making this to go with the fresh strawberries. I used light cream cheese and just sprinkled the ginger in the mix.
Submitted by Deborah Patterson, Carmichael, CA
1 (8 oz) pkg cream cheese, softened
1 (7 oz) jar marshmallow creme ~ I use Kraft
1 tbsp lemon juice
ground ginger to taste
whole strawberries, cleaned and hulled
Combine all the ingredients ~ except strawberries ~ in a small mixing bowl. I used a hand mixer since it was easier than mixing by hand. Whip until smooth.
Serve with strawberries.
Makes 8-10 (or more) servings
I am forever trying to recreate restaurant burgers with little success. I’m sure part of the problem is using the correct type of ground beef and I just won’t buy really fatty ground beef so I should just give up this quest of mine. I saw this recipe in the latest issue of Simple and Delicious and it was like I had to try again to find that elusive burger. This recipe wasn’t it BUT it is a very delicious burger in it’s own right. Friday is usually burger night at my house (at least in the summer) so with some tweaking, I made these over the Labor Day weekend. They are easy and good.
If YOU have that perfect recipe, please send it my way so I can stop searching!
I will be starting a Gooseberry Patch giveaway later this week so watch for it!
Almost Steak House Burgers
5 tbsp mayonnaise
4 1/2 tsps prepared horseradish
3 tbsp butter, softened (may need more)
4 hamburger buns, split
1 1/2 lbs ground beef
1/4 cup steak sauce
4 1/2 tsps onion soup mix
4 slices Swiss cheese
Mix the mayo and horseradish in a small bowl; cover and refrigerate until serving.
Spread the insides of the burger buns with the softened butter and then sprinkle with the garlic powder. Set aside.
Combine the beef, steak sauce, and onion soup mix and shape into four patties. Remember to make a dent in one side with your thumb so you won’t get that burger bump.
Grill burgers until they are done to your liking, adding a slice of Swiss cheese towards the end of cooking. Grill the buns for a few minutes while the burgers are cooking making sure they don’t burn.
Serve burgers on the buns, adding the mayo/horseradish mix on top and your favorite toppings like lettuce and tomato.
Makes 4 burgers.
Key Lime Pie is Mr. Meat Eater’s favorite pie. I do not like it at all. So, being the nice wife that I am, I made him one for his first day back at work. I did taste it and it’s very lime-y and the crust is a great contrast to the pie. It’s super easy to make.
I wanted to show the crust in the picture since everyone knows what a Key lime pie looks like.
The recipe came from a cookbook called More Recipes Worth Sharing.
Key Lime Pie with Gingersnap Crust
1 1/2 cup gingersnap cookies, crushed (about 18 cookies)
3/4 cup sweetened, flaked coconut
4 tbsps butter, melted
1 (15 oz) can sweetened condensed milk
1/2 cup Key lime juice (I used Nellie and Joe’s)
grated rind of 1 lime
4 egg yolks
For the crust: In a food processor, pulse the cookies until fine crumbs; add coconut and pulse; add melted butter and pulse. Press into a pie pan. Bake at 350º for 8-10 minutes. Cool before filling.
For the filling: Mix all the ingredients and fill cooled pie shell. Bake at 350º for 7-10 minutes.
Makes 8 servings