Summer Lovin'

(I'll start off because I'm weird and take a pictures of my food. This was 7 months ago)


From: Hays

Strawberry Spinach Salad

1/4 c sugar
1 qt fresh strawberries
1 package washed baby spinach greens
1 c sliced almonds
1 recipe Honey Celery Seed Dressing

Lightly sprinkle sugar over strawberries and toss with spinach just before serving. Top with desired amount of toasted almonds and dressing

Dressing (that I could almost drink):

3/4 c sugar
1/2 c honey
1 tsp paprika
1 tsp mustard
1 tsp finely grated onion
1/2 c lemon juice
1 c veg oil
1/2 tsp celery seed

Mix all ingredients except oil and celery seed in a blender. Gradually add oil and celery seed and continue blending. Toss with Salad or pass for individual goodness. Dressing keeps 3 weeks in fridge - yeah, make it again!

From: Meg

Pork Tenderloin

Marinade 15 minutes in cheapo teriyaki sauce
grill 2-3 minutes on each side on high to sear the meat.
reduce heat to med-low and grill 8 min on each side.

Sauce: 2 parts sour cream to 1 part light mayo (about 1 1/2 cups total)
2 TBS worchestershire sauce
1/2 TBS mustard (yellow or dijon, your preference)
1-2 tsp minced garlic
salt and pepper
whisk. dip da meat. eat da meat.

serve with baked sweet potatoes.


From: Momma Roxy

Fruity Tortellini Salad

1 package (9 ounces) refrigerated cheese tortellini
1 can (11 ounces) mandarin oranges, drained
1 medium grapefruit, peeled and sectioned
1 medium lemon, peeled and sectioned
2 kiwifruit, peeled and sliced
1 cup halved seedless red grapes
2 cups cubed cooked chicken, optional
1/2 cup maple syrup
1/2 cup orange juice
1/2 cup cashews


Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, fruit and chicken if desired.
In a small bowl, whisk the syrup and orange juice; pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Sprinkle with cashews just before serving. Yield: 6-8 servings.

From: Tiffany R

Bacon Wrapped Chicken Skewers with BBQ Sauce

cut up raw chicken into cubes,
wrap them with bacon and put them on a skewer. Then baste them with Famous Daves Sweet and Zesty BBQ sauce and thow on the grill. YUMMY!
Also it is good to use extra thick bacon for wrapping.

From: Karen

No Title, but it looks like Cowboy Caviar?

2 avacados diced
2 roma tomatoes diced
1 can shoe peg corn (drained)
1 can black beans (drained)
1 large bunch of cilantro cut up
1/4 cup light zesty italian salad dressing
1/4 cup salsa verde
salt and pepper to taste

I have also made it with a little red onion, really tasty too!

From: Tiffany N

Not Yo' Mama's Banana Pudding
Recipe courtesy Paula Deen

2 Bags Pepperidge Farm Chessmen cookies
6-8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese (softened)
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping, thawed, or equal amount sweetened whipped cream

Line the bottom of 13x9x2-inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine milk and pudding and mix with a hand mixer until well blended. In another bowl, combine the cream cheese and sweetened condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Then add the cream cheese mixture to pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to use.

and finally...

From: Hays

That Dreamy Chocolate Cake

2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water


1. Preheat oven to 350. Grease and flour two 9" round cake pans.
2. Mix dry ingredients in one bowl. In another, mix together eggs, oil, milk and vanilla. Add wet ingredients to dry ones and blend for 2 minutes on medium speed. Stir in boiling water. Batter
will be thin. Pour evenly into two pans.
3. Bake for 30-35 minutes (toothpick test). Cool in pans for 10 minutes, CAREFULLY turn out and finish cooling on wire racks.


1 cup butter (softy soft soft)
1 cup cocoa
3T corn syrup or honey
1 1/2 t vanilla
3 cups powdered sugar
3-6 tablespoons milk

Cream butter, cocoa, corn syrup, and vanilla. Add powder sugar a cup at a time, add milk 1 T at a time. Mix it up like crazy until it is light and fluffy and oh so good.

Allow cake to sit. Sit and get all good inside. Mmm. Mmm. Mmm.

From: Kiersten

Grilled Corn on the Cob


corn on the cob, still in the husks
olive oil
(can also try garlic, nutmeg, or other herbs)


Take off outer layer of husks, and soak corn in water (with some husk still in tact) for 15 minutes.
Preheat grill to a medium temp, about 350 degrees.
Remove corn from water, pull back husks (but don't remove them) and remove and discard silks. Brush olive oil over corn, add salt, pepper and other herbs if desired. Pull husks back over the corn and tie ends closed with twine or spare husks.
Place cobs on the grill, turning corn to keep it from getting charred too much on one side. After corn has been cooked all the way around, place the cobs in indirect heat, and close the cover. Allow corn to slowly cook for another 15 minutes. Rotate a couple more times while cooking, and keep close watch as overcooking will result in mushy corn.
When the corn is done, remove it from the grill, peel back the husks and enjoy! You can serve with butter if desired. Oh, and be careful- corn is extremely hot right off the grill!

From: Sheena

Black Eye Pea and Corn Salsa

It's the BEST dip you'll ever have. I make it for every party, and it's super good on grilled salmon, thrown in taco salad, or just eaten by itself!

1 can black eye pea
1 can shoe peg corn, drained (I've also used fresh/frozen corn)
1 medium jar chopped pimento, drained
1 large red bell pepper, chopped
1 small red onion
1 avocado, chopped

1/2 c sugar
1/2 c white vinegar
1/2 c vegetable oil
1T tiger sauce (like a sweet tabasco) (and I use more than 1T)
salt and pepper

MIx together ingredients, except avocado. Refrigerate for at least one hour. When ready to serve, drain the marinade, add avocado, and serve with chips!

It's not too late! If you have a recipe to include then send me over a quick email:

I'll toss it in!


smith scratch said...

Looks like I will be making my way to the grocery store. Yummy, thanks for sharing!

eric and monica said...

wow, that strawberry spinach salad looks amazing. i'm gonna try it.

nicwoo said...

yum. I'll report back on this... :)

Rachelle said...

um, i also need this cake! seriously, i have a major chocolate addiction this pregnancy.

bummer i didn't get any recipes over fast enough. next time. :)

eric and monica said...

i'm gonna make that dreamy chocolate cake for eric this weekend. he's gonna be so glad he's a father.

Related Posts with Thumbnails