CLOSED | Best Summer Recipes | Free Contest | $50 FREE

**Moderator**

I think the next recipe contest should be that everyone has to mail
me cookies and I taste them all and pick a winner!

Posted:09.06.2009, 00:36

Bing Cherry Salad Mold with Coke

1 can Bing Cherries
1 can crushed pineapple
1 package cherry Jell-O
1 package cream cheese - about 3 ounces
1 Coke
chopped nuts (about 1/3 cup)
Drain juice from fruit, add water to make one cup. Heat and dissolve Jell-O. Mash cream cheese and beat into Jell-O. Put into refrigerator. When starting to set, beat with egg beater. Add Coke, pineapple and nuts. Arrange cherries around the bottom of individual molds and pour mixture over all. Then return to the refrigerator.

Posted:09.06.2009, 10:33

I just got this one in my email today and it looked so good I wanted to share it.

Crab, Corn, and Tomato Salad with Lemon-Basil Dressing
Ingredients
1 tablespoon grated lemon rind
5 tablespoons fresh lemon juice, divided
1 tablespoon extravirgin olive oil
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup fresh corn kernels (about 2 ears)
1/4 cup thinly sliced basil leaves
1/4 cup chopped red bell pepper
2 tablespoons finely chopped red onion
1 pound lump crabmeat, shell pieces removed
8 (1/4-inch-thick) slices ripe beefsteak tomato
2 cups cherry tomatoes, halved
Preparation
1. Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.

2. Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.

Posted:09.06.2009, 11:31

1 beautiful sandy beach
a few good friends and family
cold beverage (your choice)
sea food (optional)

mix well for one great relaxing summer

Posted:09.06.2009, 12:36

I am not a cook but I have a great "ready made" recipe for

SUMMER COLESLAW

One pkg of Iceberg cabage
One jar of Lighthouse coleslaw (tart, sweet & creamy)
1/2 pkg of french-cut carrots

Now here's the good part:

I dice up one granny-smith apple (yummmmmyyy)

You can add sunflower seeds, onion, or whatever fresh garden veggie you choose.

Its crisp, light, tasty and EASY!!

HAPPY SUMMER

Rae

Posted:09.06.2009, 21:22

LONG ISLAND ICED TEA

Ingredients

1/4 ounce(s) Tanqueray London Dry Gin
1/4 ounce(s) Smirnoff No. 21 Vodka
1/4 ounce(s) Captain Morgan Silver Spiced Rum
1/4 ounce(s) Jose Cuervo Especial
1/4 ounce(s) triple sec
1 ounce(s) sweet and sour mix
6 ounce(s) cola

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Directions

Add Tanqueray London Dry Gin, Smirnoff No. 21 Vodka, Captain Morgan Silver Spiced Rum, Jose Cuervo Especial, triple sec, and sweet and sour mix in ice-filled collins glass and stir.
Top with cola.
Garnish with lemon wedge (optional).

Posted:09.06.2009, 21:31

STRAWBERRY SHERBERT
yields 8 servings 1/2 cup

Ingredients

2 cup(s) (about 10 ounces) chopped fresh or frozen (not thawed) strawberries, divided
1/2 cup(s) sugar
2 1/2 cup(s) nonfat or low-fat buttermilk
1/2 cup(s) half-and-half
2 teaspoon(s) lemon juice
1 teaspoon(s) vanilla extract
Pinch of salt

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Directions

Combine 1 cup berries and sugar in a small bowl and let sit, stirring occasionally until the sugar has begun to dissolve, about 10 minutes. Transfer the berry mixture to a food processor or blender and process until smooth.
Meanwhile, combine buttermilk, half-and-half, lemon juice, vanilla, and salt in a medium bowl. Press the strawberry mixture through a fine-mesh sieve into the bowl. Stir, cover and chill for at least 2 hours or up to 1 day.
Whisk the sherbet mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer's directions. During the last 5 minutes of freezing, add the remaining 1 cup chopped berries. If necessary, place the sherbet in the freezer to firm up before serving. (If the sherbet becomes very hard in the freezer, soften it in the refrigerator for about 30 minutes before scooping.)

Posted:09.06.2009, 22:49

**Moderator**

Posted:10.06.2009, 18:53

CLASSIC POTATO SALAD

serves 12 (wich is 2 in my house lol)

INGREDIENTS:

3 pound(s) (medium) red-skinned potatoes, about 12, cut into 1-inch chunks
1/4 cup(s) (distilled) white vinegar
1 tablespoon(s) olive oil
2 teaspoon(s) (spicy ) brown mustard
1 1/4 teaspoon(s) salt
1/4 teaspoon(s) black pepper
1/2 cup(s) mayonnaise
1/3 cup(s) whole milk
2 small celery stalks, thinly sliced
2 green onions, minced

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Directions

In 5- to 6-quart saucepot, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer for 8 to 10 minutes, until potatoes are fork-tender.
Meanwhile, in large bowl, with wire whisk, mix vinegar, oil, mustard, salt and pepper.
Drain potatoes. Add hot potatoes to bowl with vinaigrette; gently stir with rubber spatula until potatoes are evenly coated and vinaigrette is absorbed. Cool for 15 minutes.
In small bowl, with wire whisk, mix mayonnaise and milk until smooth. Add mayonnaise mixture, celery and green onions to potatoes. Gently stir with rubber spatula until mixed. Serve warm or cover and refrigerate for up to 1 day.

Posted:10.06.2009, 19:02

BLT BURGERS(serves 4)

Ingredients

1/4 cup(s) ketchup
1/4 cup(s) light mayonnaise
1 tablespoon(s) yellow mustard
1 1/4 pound(s) lean ground beef
1/2 teaspoon(s) salt
1/4 teaspoon(s) pepper
8 slice(s) bacon
4 sesame hamburgers buns, split
Lettuce, tomato and/or onion, for garnish

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Directions

Preheat grill to medium-high (or preheat your broiler)
Stir ketchup, mayonnaise and mustard in a bowl until blended; set aside.
Shape beef into 4 patties, each 3⁄4-inch thick. Sprinkle with salt and pepper. Wrap each burger with 2 strips of bacon, crossing each other at right angles.
Place patties on the hot grill rack (or broiler pan) and cook about 10 to 12 minutes, or until they reach your desired doneness, turning once. Place the buns on the grill to toast during last 2 minutes of cooking.
Serve burgers on buns with lettuce, tomato, onion and ketchup sauce. Make some frozen fries for a side dish.

Posted:10.06.2009, 19:04

there, I wanted to put up a meat , a side , a desert and a drink and I did it , Thanks for the great contest!

**Moderator**

Posted:10.06.2009, 20:01

lol pick me up please?

Posted:13.06.2009, 07:09

Chicken Yumstick Kebobs

RECIPE INGREDIENTS:
2/3 cup plain low-fat yogurt
2 tsp. brown sugar
2 tsp. hot sauce, plus extra to eat with the chicken
1 tsp. ground cumin
2 garlic cloves, minced
1/4 tsp. salt
8 chicken breast halves
Lemon wedges (optional)

1. Combine a few tablespoons of the yogurt with the brown sugar in a medium-sized bowl and mix until well blended. Add the remaining yogurt, hot sauce, cumin, garlic and salt.

2. Cut each chicken breast half into 6 to 8 equal pieces.

3. Add to the yogurt mixture and stir until well combined. Thread the chicken onto eight skewers. Place in a doubled gallon-size ziptop bag (to guard against leaks). Chill for 30 minutes to 2 hours. Pack in a cooler to bring to the park.

4. Grill the kebobs over medium heat, rotating sides every few minutes, until cooked through, about 10 to 14 minutes total.

5. If desired, serve with extra hot sauce and lemon wedges. Serves 6 to 8.

Cooking Tip
While you have the grill going, cook up some veggie kebobs to serve alongside the chicken. Simply thread cherry tomatoes, zucchini, onion and other vegetables on skewers, brush with olive oil, and cook until slightly tender.

GREAT SNACK FOR KIDS!