Sizzlin’ Summer Recipes

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. Saute 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 9×13 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!!!!

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