Recipes we made for our annual Test a New Recipe cookout
Blue cheese hamburger topping (those that like blue cheese enjoyed this topping)
5 strips bacon
1 tablespoon olive oil
1 cup onion, chopped
2 cloves garlic, minced
1/2 cup light mayonnaise (such as Hellmann's Light®)
1/2 cup crumbled blue cheese
ground black pepper to taste
Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; drain on a plate lined with paper towels. Crumble the bacon once cooled enough to handle.
Heat the olive oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, about 5 minutes; transfer to a bowl. Add the crumbled bacon, light mayonnaise, blue cheese, and black pepper to the onion and garlic; stir to combine. Serve on top of hamburgers.
MY BIG BOYS HAMBURGER SAUCE (this was my favorite topping)
1 c. mayonnaise
1/4 c. bottled chili sauce
1/4 c. catsup
3 tbsp. granulated sugar
1/2 c. sweet pickle relish
Dash garlic sauce
Blend well in a bowl using a spoon or fork (not a mixer or blender). Spoon over hamburger just before serving. Makes 2 cups.
SouthWestern Mayo (My DH liked this one)
cup mayonnaise or salad dressing
cup Old El Paso® Salsa
1 In small bowl, combine mayonnaise, salsa and cumin; mix well.
Southern Sweet Chow-Chow Relish (my BIL loved this and took home the leftovers)
2 quarts shredded cabbage (about one medium head). I use the same grater to shred the cabbage that I do to make slaw.
1/2 cup sweet onions chopped fine
1/2 cup chopped green or red bell peppers (optional)
2 Tablespoons salt
Combine chopped vegetables and sprinkle with salt. Let stand 4 to 6 hours in the refrigerator. Drain well.
Combine the following ingredients and simmer 10 minutes. Use a pot large enough to put the vegetable mix in later.
2 cups vinegar
1 1/2 cups sugar
2 teaspoons dry mustard
1 teaspoon turmeric
1/2 teaspoon ground ginger
2 teaspoons celery seeds
2 teaspoons mustard seed
Add vegetables to vinegar-sugar-spice mixture and simmer another 10 minutes. Bring to a boil. Then pack, boiling hot, into clean, heated canning jars, leaving only a 1/8 inch head space. Place canning lids and rings on jars and tighten. I usually turn the jars upside down so that all the heat is on the seals. I don't turn them back upright until the jars are completely cool.
This recipe doesn't have to sit before it's ready to eat. After it cools, you can start tasting it. You won't be able to tell where the cabbage starts and the onions end. The flavors blend together perfectly.
Ranch Red Skin Potato Salad (I used Dean's dip, wished I'd use Marzetti's)
11 red potatoes
6 slices bacon
1 1/2 cups shredded Cheddar cheese
3 green onions, chopped
1 (15.5 ounce) container ranch-style dip
(such as T. Marzettis®)
1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat. Reduce heat and simmer until tender, about 20 minutes. Drain and refrigerate until cold, then cut into bite-size pieces.
2. While the potatoes simmer, cook the bacon. Place the bacon in a large skillet; cook over medium-high heat until brown and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble.
3. Combine the cooked potatoes, crumbled bacon, Cheddar cheese, and green onions in a large bowl. Fold in the ranch dip. Refrigerate overnight.
A friend brought these...they were delicious!
|1 lb||Large Strawberries|
|8 oz||Block Cream cheese softened|
|3-4 Tbsp||Powdered Sugar, depends on how sweet you want the filling|
|1 tsp||Vanilla Extract|
|Graham Cracker Crumb|
Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out inside with a paring knife if necessary. I found most of the strawberries already had a nice hollow center so that step was not necessary. If you want to stand your strawberries upright, like in the picture, slice a bit off the bottom. Once strawberries are prepped, set aside.
Combine cream cheese, powdered sugar and vanilla with a mixer or by hand. Add cream cheese mix to piping bag and fill strawberries. Once strawberries are filled, dip the top in graham cracker crumbs. Devour and fall in love.
You could also drizzle or dip strawberries in chocolate if desired.
My aunt made this, it was the BEST!
Olive Cheese Bread
1 loaf French Bread
6 ounces, weight Pimiento-stuffed Green Olives
6 ounces, weight Black Olives
2 stalks Green Onions (scallions)
1 stick Butter, Room Temperature
½ cups Mayonnaise
¾ pounds Monterey Jack Cheese, Grated
Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.
Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.
Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.
My mom made these, they were a hit.
Mississippi Mud Brownies
- 1 (19.95 oz) pkg Duncan Hines® Chewy Fudge Premium Brownie Mix
- 2 large eggs
- 1/3 cup water
- 1/3 cup vegetable oil
- 1 (7 oz) jar marshmallow cream
- 1 1/4 cups Duncan Hines® Creamy Home-Style Milk Chocolate Frosting
- Preheat oven to 350 °F. Grease bottom of 13x9-inch pan.
- Combine brownie mix, eggs, water and oil in large bowl. Stir with spoon until well blended, about 50 strokes. Spread in pan. Bake at 350 °F for 27 to 30 minutes or until set.
- Spread marshmallow cream gently over hot brownies. Place frosting in microwave-safe bowl. Microwave on high power for 15 to 30 seconds. Stir until smooth. Pour frosting over marshmallow cream. Swirl with knife to marbleize. Cool completely. Cut into bars.
A friend brought this, I loved it.
Orange Crunch Cake
1 cup graham cracker crumbs
1/2 cup brown sugar
1/2 cup chopped walnuts
1/2 cup butter, softened
1 (18.25 ounce) package yellow cake mix
1/2 cup water
1/2 cup orange juice
1/3 cup vegetable oil
2 tablespoons grated orange zest
1 (16 ounce) can prepared vanilla
1 (8 ounce) container frozen whipped
3 tablespoons grated orange zest
1 teaspoon grated lemon zest
1 (11 ounce) can mandarin oranges,
|1.||Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Combine the graham cracker crumbs, brown sugar, walnuts and butter. Divide mixture evenly between the prepared pans. Set aside.|
|2.||In a medium bowl, mix together the cake mix, water, orange juice and oil until blended. Beat in the eggs, one at a time, then stir in the orange zest. Pour the mixture evenly over the crunch layer in the pans.|
|3.||Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes, then invert onto a wire rack and cool completely before frosting. Frost (crunch side up) between layers, on top and sides. Arrange orange sections on top, then refrigerate.|
To make the frosting: In a medium bowl, beat the vanilla frosting until light and fluffy, then mix in the whipped topping. Stir in the orange and lemon zest. Use frosting on completely cooled cake layers.
A friend brought this, it was one of my favorites.
Chicken Club Brunch Ring
Total Preparation Time: 15 to 30
1 cup Mayonnaise
Preheat oven to 375*F. In small batter bowl, combine mayonnaise and mustard. Snip parsley with kitchen shears. Chop onion with food chopper. Add parsley and onion to mayonnaise mixture; mix well. In classic batter bowl, flake chicken with pastry blender. Chop bacon with food chopper. Add bacon, 3/4 cup of the cheese and 1/3 cup of the mayonnaise mixture; mix well. Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on Classic Round Stone with wide ends of triangels overlapping in the center and points toward teh outside. (There schoud be a 5-inch diameter opening in the cneter of stone.) Using medium scoop, scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of rings. Filling will not be completely covered. Slice tomatoes using ultimate slice and grate; cut slices in half. Place 1 tomato halfover filling between openings of ring. Bake 20-25 minutes or until deep golden brown. Remove from oven; immediately sprinkle with the remaining 1/4 cup cheese. Using v-shaped cutter, cut off top of bell pepper. Discard top, membranes and seeds. Fill pepper with the remaining mayonnaise mixture; place in center of ring. Arrange lettuce around bell pepper. Cut into 8 servings with slice 'n serve.