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I have found a jack­pot that is almost as good as the foun­tain of youth.

Oh, wait.

Maybe not, but it’s pretty dang close.

It involves food.

Megan, aka Fried Okra, just posted 10 of her and her fam­i­lies favorite sum­mer time meals and they look incred­i­ble! You need to go grab some recipe cards, head over to her blog and start copy­ing it down.

BEFORE YOU GO…

She’s doing the Mr. Linky thing so that we can get even more recipes (I think I might love Megan. I love fried okra so that just goes hand-n-hand.)

I’m going to share an entire meal from drink to dessert.

I’m feel­ing very San­dra Lee-ish.

Here we go! (You will notice a theme of cheese here…I fig­ured we all need to replen­ish the fat lost in sum­mer time sweating.)

SUNNY SPRING LEMONADE

6 c. white grape juice, chilled
1 (12oz) can frozen lemon­ade con­cen­trate, thawed/undiluted
5 1/2 c. club soda, chilled

Stir together all ingre­di­ents in a 1-gallon pitcher or punch bowl. Serve over ice. Yields 3 quarts

BRAISED BRISKET

1 (5–6 lbs) beef brisket
2 envelopes dry onion soup mix
Alu­minum foil

Sprin­kle 1 pkg of soup mix on the foil. Place the brisket on top of the mix. Sprin­kle 2nd pkg. on top of the brisket and cover with foil, seal­ing all edges tightly so that the juices remain inside the foil. Place in uncov­ered roast­ing pan for 5–6 hours in 325 oven. When done, care­fully open the foil and empty the juices into a pan to pre­pare gravy (how­ever you pre­fer to make your gravy). This is big enough for 2 meals of 8 serv­ings each (Use the meat again the next day for French Dip sandwiches!)

STUFFED MUSHROOMS

12–15 lg. mush­rooms; stems gen­tly scooped out to make cups
1 (4oz) can chopped chilies
3/4 c. sour cream
1/2 c. grated ched­dar cheese
1/2 c. grated moz. cheese
2 T. minced onion
Dash of pep­per and hot sauce

Mix all ingre­di­ents. Spoon into caps; plac­ing on bak­ing sheet. Broil until cheese is bubbly.

NEW GREEN BEAN CASSEROLE (no funky Thanks­giv­ing recipe edi­tion here!)

2 lbs fresh green beans
1 lg. onion (cut in wedges)
1 sm. sweet red pep­per
6 oz fresh mush­rooms
3 oz. goat cheese
3 oz. soften cream cheese

Cook gr. beans in boil­ing water (just enough to cover) for about 3 mins. In a casse­role dish, com­bine gr. beans, mush­rooms and sliced red pep­pers. Toss with olive oil and soy sauce or bal­samic vine­gar to coat. Roast at 375 for 15 min­utes. Sauté onion wedges in EVOO and br. sugar (about 2 T.) just till ten­der. Toss cooked onions with dry bread crumbs to coat. Blend cream cheese and goat cheese. Toss with veg­gies and place in bak­ing dish. Top with onions. Bake at 400 for 5–8 min­utes — just till heated through.

PHONE CLUB CAKE (Super moist, light sum­mer cake)

Put in mix­ing bowl:
1 yel­low cake mix
4 eggs
1/2 c. oil
1 sm. can man­darin oranges (do not drain)

Beat all together at once. Bake in 2 round cake pans @ 350 for 45 mins or in a 9x13 pan for 35 mins.

Frost­ing:
1 (8oz) Cool Whip
1 (16oz) can crushed pineap­ple w/ juice
1 pkg instant vanilla pudding

Beat all together and ice cake. Keep refrigerated.

ENJOY!!!!