Okay folks, it’s time to share your best of best, summer recipes for a group! Dig into those recipe boxes and let us see what you have. Q Tree loves good food. Bonus points for anything with bacon, bourbon, or ………watermelon.
Ready, set, GOOOOO!
“We do not believe any group of men adequate enough or wise enough to operate without scrutiny or without criticism. We know that the only way to avoid error is to detect it, that the only way to detect it is to be free to inquire. We know that in secrecy error undetected will flourish and subvert.” –J. Robert Oppenheimer
Okay folks, it’s time to share your best of best, summer recipes for a group! Dig into those recipe boxes and let us see what you have. Q Tree loves good food. Bonus points for anything with bacon, bourbon, or ………watermelon.
Ready, set, GOOOOO!
#1 Must Have on The 4th of July at my house. 😀
plus grilled T-Bones, grilled burgers & fresh ‘maters.
now do you do the whiskey (?) thing with your watermelon–for adults only…
take an apple corer so something like that and poke a hole into the top of the melon, pour in whiskey and let it soak overnight…
maybe this is just a redneck thang…lol
imagine any alcohol with suffice…
are you asking me ?
I do not know…I do not do it.
like my watermelon as is, thanks. 😀
yeah i don’t like the alcoholic version, but then I don’t anything…so just wondering…must be a redneck thing then…any excuse to drink…lol…
do you marinade your t-bones?
marinate T-bones ?
nope…just some garlic rubbed on…salt & lots of coarse black pepper…
keep it simple on The 4th…it’s so HOT out and everybody just wants to relax & have fun…incl the Chef..
and…those Daquiries ! 😀
never made a t-bone…we love the NY strips ourselves–
BEEF–it’s what’s for dinner!
Do you marinate the t-bones ?
…at our house Absolutely !
All steaks get this treatment @ our house .
Leave some fat (for cooking &flavor) but trim any large excess fat.
Tenderize lightly with a table fork ,especially around the marbling/ fat areas.
Pat dry then apply to both sides (to taste):
Fresh ground Black Pepper
Lightly sprinkle a pinch of Cumin
Shake on ..
McCormicks Bayou Cajun , (for heat)
McCormicks ‘Grill Mates’ Montreal Steak seasoning
Rub these seasonings well into both sides of steaks
Lay all steaks in a large lipped pan/plate/tray to contain juices/seasonings/liquids
Shake Lea& Perrins across all steaks , flip and repeat.
Put plate/tray into fridge, for 1Hr, flipping steaks after 30 min.
Toss them on a Hot grille long enough to sear both sides..then cook to your liking.
We use the’ Holland Grille’, it has one 3-4″ gas burner at the bottom of the lower half of grille and cooks like an oven.
There is no open flame to touch the meat or seen with this grille, but the grate gets hot enough to sear meats.
It cooks by “time in the grille”.. close the lid and set the timer, enjoy an adult beverage.
Your results may vary
For Charbroiled burgers and steaks we use the Weber kettle grille and use Royal Oak lump charcoal.
Royal Oak lights quickly, burns evenly and leaves no starter fluid taste/aromas.
We like our burgers done, but with a little crunchy surface finish.
All pork butts shoulders Ribs go thru the smoker, but that’s another story..LOL
Two grills and a smoker. I’m in.
Hypodermic needle is how we used to do it.
thank you–always wondered how it was done!
a little mustard
a little relish (not much)
a little hot sauce…& Cayenne & Paprika
and fresh corn on the cob.
and Daquiries 😀
..Sounds and looks Delicious Smiley
Daughn’s Potato Salad.
(The skillet is the key, do NOT clean the skillet.)
10lbs of red boiling potatoes
2 cups of fine chopped Claussen Pickles
1/2 cup of the Claussen dill pickle juice
3 onions, I grate them in a food processor
1/4 cup + 1TBSP of sugar
20 ribs of Celery, 3/8 inch sliced, use the hearts and good leaves as well
1 stick of butter
20 hard boiled eggs, pulverized in the food processor
1/2 C of Zatarain’s cajun stone ground mustard (any stone ground is fine)
(About) 32ounces of Hellman’s mayo (I use the ‘light’ version and I can’ tell the difference)
1 1/2 tbsp of fresh minced garlic
3 Red Bell peppers, diced into approx 3/8″ pieces. (If you have a pack of red/yellow/orange – that’s even better)
1lb of bacon.
In a large stock pot, boil potatoes, WITH SKINS ON. No need to add salt. My stove takes about 20 minutes.
Eggs into another stock pot, little bit of vinegar, my stove takes 20 minutes.
While waiting on the potatoes, take out a lb of bacon, and slice the “slab” into 1/2″ pieces (easier to do if frozen). Dump all the bacon pieces into a large chicken fryer skillet. These will be your bacon crumbles for the top. Shuffle, mix and turn bacon until — suddenly, it’s all done at the same time. Place on paper towels to drain. Put the crumbles into a ziploc, with a clean paper towel, and refrigerate. Save for later.
With the bacon pan, pour off the excess bacon grease but do NOT clean the pan. Into the same pan, add the following:
3 pulverized onions and the garlic.
Cook on medium-low for about 10 minutes and add the sugar, blend with metal spatula until it begins to turn a light brown, about another 5-8 minutes. Dump the onions into a LARGE plastic bowl where you will mix all ingredients. DO NOT clean the bacon-onion-garlic pan.
About this time, the potatoes and and eggs will be done.
For the potatoes, drain off hot water into a colander. Remove potatoes to a large wooden cutting board. With the biggest knife you have, slice potatoes, jagged, into chunks. No need to be precise, again, leave the skins. Dump all potatoes into same mixing bowl with the bacon-garlic —- don’t mix it up yet.
For eggs, dump off hot water, dump ice into the stock pot and cool down for about 5 minutes. Drain water again and SHAKE the heck out of the eggs into the stock pot, causing shells to crack. Peel remaining shells. Put eggs into a food processor about 7 at a time. Pulse 3-4 times until bright yellow, chopped smaller than a pea, but not pulverized. Dump eggs into the big mixing bowl, but do not mix yet.
Return to the bacon-onion-garlic skillet. Melt one stick of butter over medium high. Saute celery for about 2 minutes, and add the red pepper. Mix and blend, scraping bottom with metal spatula, for another 3-4 minutes. You’re looking for al dente and it’s done. You don’t want raw celery/peppers, and you don’t want mushy celery. When done, dump the celery and peppers into your big mixing bowl – but don’t mix it up yet.
Add the Claussen pickles. I cut long spears into 1/4″ slices and chop them into 1/4″ wedges all at same time. Dump them into your mixing bowl. I mix together 1/2 cup of pickle juice, 1/2 cup of the stone ground mustard, and 32oz of Hellman’s Mayo. Dump into the big mixing bowl.
You now have all ingredients in your large PLASTIC mixing bowl. Use your hands and mix carefully. The potatoes will still be warm (don’t wait for them to cool – it hotter the potatoes are – the better it works out). Try NOT to over-mix, you still want chunks of potatoes. Cover well and put the whole thing into the fridge overnight. You can taste test it now, but it will taste very different in the morning.
Over night, the potatoes soak up a LOT of excess liquid. Taste test in the morning, you might need a little more Mayo (don’t add it the night before though because appearances are deceiving). Again, mix lightly, you want rough and bumpy chunks and lots of color. A girlfriend of mine made the same recipe but overmixed after each ingredient was added to the mixing bowl. It was delicious but looked like mashed potatoes.
Place the bacon bits on the side with a spoon and add bits to each serving, NOT the top of the whole dish (they get soggy).
Recipe Doubles, triples, 5X’s well. Stays fresh for about 7-10 days. Adjust ingredients for personal preference and don’t be afraid to do so. You can’t kill it. And there is no need for salt in this recipe, anywhere.
Whoa. Eggg cellent.
Here’s the recipe photo on the potato salad.
Sounds like a great recipe!
We like the taste and fresh crunch of raw celery, never heard of sautéing itthen adding it to the potato’s,
but am guessing anything cooked in bacon fat is going to be tasty.
10 lbs of potato’s ,,WoW .. your having a PARTY !!
Thanks for the4th of July Recipe thread .
Great Idea !
Big T had a yearning for Pound Cake for his birthday. It was the only thing his mother made well (she was Irish and burned everything). So, we did a taste test of 5 pound cake recipes. This one was the winning recipe in our house. The firemen got the honorable mentions.
Whipped Cream Pound Cake
1 Cup Butter
3 Cups Sugar
6 large or 7 smaller eggs
3 cups of sifted flour
2 teaspoons vanilla
1 cup of whipping cream.
Icing is optional – read below.
In the bowl of a mixer, beat 1 cup of whipping cream. Incorporate air moderately, no stiff peaks, still kind of mushy. Remove from the bowl, scraping down sides.
Cream the butter and sugar, + vanilla, and fluff on high speed of a mixer for about 10 minutes. Crack eggs into a small bowl and add slowly to mix, on low speed, scraping down sides at least once.
Carefully incorporate the half-whipped cream.
Incorporate the flour, half at a time.
Pam a bundt pan, and add the batter.
Place in a cold oven, turn oven on to 325 degrees. Bake for 1 hour 25 minutes. It will become enormous.
Icing, if you want it. I use 2 cups of confectioners sugar, about 1/4 cup of 2% milk and 1/2tsp of almond extract.
Drizzle over the top of cake when completely cooled.
SAVED – thank you so much!!!
Ok. Gonna make this tomorrow.
I’ll have to look up the German Potato Salad recipe, but Caesar Salad with bacon, and chicken fajitas with bacon and avocado are definitely winners.
sounds great…love Caesar Salad…
all day long ! as much as you can stuff in yo face ! 😀
4th of July in the south?
BBQ – BBQ -BBQ -BBQ -BBQ -BBQ -BBQ -BBQ -BBQ -BBQ -BBQ -BBQ!!!
Slow cooked Ribs or pulled Boston Butt or fresh pork loins are the best!
Or hotdogs with all the trimmings.
with sides – slaw, corn on the cob, potato salad, chips, all kinds of pickles, etc.
A churn of fresh peach ice cream and pound cake for dessert.
Watermelon late in the afternoon when all the kids were hot, tired from swimming and running around with the cousins.
These are the memories of my childhood!
Is it worth the cost to buy an ice cream maker to make your own? Any recommendations on a maker if I do?
Been there, done that. Not worth it.
Mine is an old Kenmore motorized that I haven’t used in a long time – but it worked for over 20 years. My family also used a hand-crank.
They labored over the stove to make custard, stirring carefully until it thickened, then added the peaches or just vanilla.
ANTICIPATION and fellowship was the main thing. Their ice cream, vanilla or peach, was just fabulous!
I’m convinced, if I die and get to heaven, surely they will have fresh peach ice cream every day.
We were all so excited when the old folks said, “Let’s make a churn of cream…”
If you want an older style electric ice cream maker, you might try looking at a thrift store.
yep…slaw & BBQ ! kids love it !
what time ?
I’ll bring the Daquiries 😀
The beer addition sounds intriguing….!!!
This recipe was the rage for Summer a decade or so ago! Top with real slightly sweetened whipped cream (NOT that cool whip junk)
STRAWBERRY PIE – https://www.tallahassee.com/story/life/food/2019/06/26/strawberry-pie-forever-chill-out-classic-summer-dessert/1557732001/
Old Fashioned Fresh Strawberry Pie with Jello
1 cup granulated sugar
2 Tbsp. cornstarch
1 cup water
1 pkg. strawberry jello, 3 ounces
1.5 lbs. strawberries, leaves and stems removed, and berries sliced in half
1 9-inch graham cracker crust, deep dish
Optional, whipped cream for topping
Whisk to combine the sugar, cornstarch, and water in a medium saucepan over medium heat. Stir constantly until the mixture has thickened (takes about 3 minutes).
Add jello and stir until it is completely dissolved (takes 2 minutes). Remove from the heat and allow to cool slightly.
Add the strawberries to the pie crust and spread out evenly. Pour the strawberry glaze evenly over the strawberries. Chill in the refrigerator for at least 2 hours before serving.
Slice the pie and top with whipped cream, if desired.
Strawberry Pie will keep covered in the refrigerator for 3-4 days if it lasts that long at your house.
You can substitute a prebaked deep dish regular or shortbread pie crust for the graham cracker crust if you prefer. I’ve even heard of folks using a purchased premade oreo crust, but I haven’t tried that yet.
Strawberry pie does not freeze well.
I wait to cover this pie in the refrigerator until the glaze has set so it will not stick to the plastic wrap.
If you use a regular size pie crust, you can probably get away with only one pound of berries.
Also, if you use a premade crust, be sure to place a dinner plate or small sheet pan under your pie pan to move it around and put it in the refrigerator. This will prevent the thin aluminum pie pan from bending when picking it up.
OMGosh, I made a strawberry pie, similar to this one about 10yrs ago, from a 1989 cookbook. I thought I completely screwed up the recipe. It was ugly – like a Hillary Clinton looking pie.
Gunner and Big T LOVED it and ask for it.
It is tricky. I made one when I was a young thing and it was messy. It was beautiful at parties and so delicious. I just didn’t have the knack for pouring it in the crust just right.
Easy and popular – Recipe goes way back ! And it can be made ahead. Topped with whipped cream or just powdered sugar.
Quick and easy – Martha Stewart’s Lemon Pudding Cake Cups!
We had this for Christmas with fish, vegetables. Baked it completely ahead and refrigerated. Worked fine and was delicious. Could be rewarmed if you want it warm…but we didn’t. Just topped it with Whipped cream, and ate it all up, of course!
Recipe – video: https://www.marthastewart.com/873677/lemon-pudding-cakes
Note – It would be nice to have one of those square ladles to pour batters, etc.
2 tablespoons unsalted butter, melted, plus more, cooled to room temperature, for ramekins
1/3 cup all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
1/4 teaspoon fine salt
3 large eggs, separated
3/4 cup granulated sugar
2 teaspoons finely grated lemon zest, plus 1/3 cup lemon juice (from 2 lemons)
1-1/4 cups whole milk
Confectioner’s sugar or Whipped Cream for stopping
1. Preheat oven to 325 degrees. Butter eight 6-ounce ramekins or a 2-quart baking dish. Set in a shallow baking pan. In a medium bowl, combine flour, baking powder, and salt.
2. In a large bowl, whisk together egg yolks with 1/2 cup granulated sugar until pale and smooth. Whisk in butter, lemon zest and juice, milk, and flour mixture. (Refrigerate mixture, up to 3 hours.)
3. In a large bowl, using an electric mixer, beat egg whites with 1/4 cup granulated sugar until stiff peaks form, 5 minutes; fold into batter. With a ladle, divide batter among ramekins, keeping sides clean. Pour enough hot water into baking pan to come halfway up sides of ramekins.
Bake until cakes are puffed and slightly golden on top, 30 minutes.
Dust with confectioners’ sugar and serve immediately.
Take It Easy: Stir up a citrusy batter in advance, then fold in stiff egg whites and refrigerate and bake when it’s time for dessert. Or Bake ahead, warm before serving – top with whipped cream
Kitchen Tip: Baking the cakes in a hot water bath creates an even, gentle cooking environment, resulting in a moist, silky texture.
My favorite BBQ sauce!
1 cup/240 mL ketchup
1/2 cup/120 mL apple cider vinegar
1/2 cup/120 mL water
1/4 cup/60 mL pureed onion
2 tablespoons/30 mL minced garlic
2 tablespoons/30 mL butter
2 tablespoons/30 mL molasses
2 tablespoons/30 mLbrown sugar
1 tablespoons/15 mLprepared mustard
1/2 tablespoon/7.5 mL Worcestershire sauce
1/2 tablespoon/7.5 mL paprika
1/2 tablespoon/7.5 mL mild chili powder
2 teaspoons dried oregano
1 teaspoons dried thyme
1/2 teaspoon/2.5 mL salt
Don’t go to Steve in CO our in house Scientist measuring obsessiveness – – Be brave, be daring, throw it together like an Artist!
OK – here’s the easy version:
2 cups Ketchup
2 Onions (yellow, medium, chopped fine)
1 cup Apple cider vinegar
1/2 cup Brown sugar
3 cloves Garlic, minced (a garlic press is magic!)
1/2 tblsp ground Black pepper
1/2 cup prepared Yellow mustard
1/2 tsp Tabasco or Louisiana hot sauce
Thats what i like too! Mustardy tang is so tasty!
i’m going to *TRY* this one..
Red, White and Blue Layered Flag Cake
Betty Crocker™ red, white and blue sprinkles, as desired
I wondered where this guy got the piece of cake….
I gained 20 pounds just reading the comments. Thanks, guys & gals for the recipes.
New 4th of July flair!!
I know this is a nothing recipe, but I always make this. I like to vary with lemon or lime greek yogurt instead and its whole milk..
Crunchy Apple Side Salad
With fiber-rich fruit, light dressing and crunchy walnuts, this is a great side dish or snack. Try it with low-fat granola. —Kathy Armstrong, Post Falls, Idaho
Prep/Total Time: 15 min.
1/3 cup fat-free sugar-free vanilla yogurt
1/3 cup reduced-fat whipped topping
1/4 teaspoon plus 1/8 teaspoon ground cinnamon, divided
2 medium red apples, chopped
1 large Granny Smith apple, chopped
1/4 cup dried cranberries
2 tablespoons chopped walnuts
In a large bowl, combine the yogurt, whipped topping and 1/4 teaspoon cinnamon. Add apples and cranberries; toss to coat.
Refrigerate until serving.
Sprinkle with walnuts and remaining cinnamon before serving
So fresh and good! I like this one!
Theres a theme on this thread… cant quite put my finger on it…
Maple Bacon Chocolate Chip Ice Cream Sandwich Cookies
adapted from the The Original Tollhouse Cookie recipe
2.25 cups AP flour
1 cup butter, softened
1/2 cup 100% pure maple syrup
3/4 cup brown sugar, lightly packed
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mini chocolate chips
1 cup bacon, cooked and finely chopped + more for dipping
maple ice cream (I used Friendly’s Maple Walnut)
I used BLiS Bourbon Maple Syrup in my version. Whatever brand you use make sure it is 100% pure maple syrup and not “table syrup” which doesn’t have the same flavor and is overly sweet. Stop n Shop supermarkets also have a good, affordable maple syrup in their Nature’s Promise line of products.
Cook your bacon and let it cool while you make the cookies.
Cream together the butter and brown sugar. Add the maple syrup, eggs, and vanilla. Combine. Add remaining dry ingredients and combine until just mixed. Fold in chocolate chips and bacon pieces. Let the dough chill in the fridge for about 20 minutes while you preheat the oven to 375º F.
Drop rounded spoonfuls on a cookie sheet covered with a silpat (or use baking spray). Bake for approximately 8 minutes. Let cool slightly before transferring to a wire rack to cool completely.
Spread cookie with slightly softened ice cream and top with another cookie. Dip sides into chopped bacon pieces as if they were sprinkles. Place in a single layer on a cookie sheet and freeze solid. I wrapped mine individually in wax paper but you can also store them in a freezer safe container between layers of wax paper.
This has to be illegal.
For your libation considerations….
…..the ridiculously effective and hugely popular “Texas Panty Dropper” 😎
Your favorite lemonade recipe
If you do decide to make this available to your friends and family during your celebrations, go ahead and buy “the handle” (1/2 gal) vs. the 5th. You’ll want to thank me later.
For increased potency, provide a drinking straw….or avoid, as necessary.
Lastly, realize that you will most def have some people who shouldn’t be driving (esp. if you provide a drinking straw), so plan accordingly and as needed.
Happy Independence Day celebrations and blessings to one and all!
PS – Daughn……excellent thread!! ⭐️⭐️⭐️⭐️⭐️
“This Bacon Wrapped Corn takes corn on the cob to a whole new level! It can be grilled or baked in the oven.This is something I can’t wait to play with more. I have tried a jalapeño cheese grilled corn (with some issues) so I am still working on it.. but the addition of the grill makes the corn so darn delicious!
Grilled Bacon Wrapped Corn
AUTHOR Holly Nilsson
COURSE Side Dish
This Bacon Wrapped Corn takes corn on the cob to a whole new level! It can be grilled or baked in the oven.This is something I can’t wait to play with more. I have tried a jalapeño cheese grilled corn (with some issues) so I am still working on it.. but the addition of the grill makes the corn so darn delicious!
Corn on the cob
2 slices of bacon per ear of corn
Husk each ear of corn. Wrap the bacon around each corn ensuring it overlaps. You will need two slices per ear of corn because the bacon shrinks. Sprinkle with pepper.
Place each bacon wrapped corn on a piece of tinfoil and twist the ends.
Grill on medium-high for about 20 minutes turning every 5 minutes. Remove from grill and open each package. The bacon will now be secured to the corn.
Place bacon wrapped corn directly on the grill for a couple of minutes to crisp the bacon watching carefully so it doesn’t burn. Serve hot.”
And you can bake it…..lol…easy peasy.
OK, we’re gonna have to try this one!!!!!!!!!!!!!
Put it on those kabob sticks and make some kind of dip sauce too.
Wow I would love to try this with some Zellwood sweet corn from Zellwood Florida, I really is the best sweet corn anywhere.Here in Cali I grow Ambrosia it is really amazing corn.
I’ve made this corn many times trying different spices and believe me with fresh sweet corn( 4th of July is when the corn is at it’s peak here in SW Ohio) it is so Good!
The local farmers market near me has peaches and cream sweet corn that is to die for.
That sounds good.
GREAT Recipes ya’ll!!! keep’em coming!
I’m “Relaying” ,, these to the Misses AND My Daughter..
They are going,, “Coo-Coo” over these..
Oh My, It’s looks like I might have a …
4th of July Thanksgiving ..
Another tragic fireworks accident last night.
Don’t do this.
Oh my. May his soul rest in the arms of our loving God.
Be careful out there.
We go to the virtualweberbullet website and follow the best ribs in the universe recipe. They truly are the best we’ve made.
Warm, hot or room temp, this potato salad is really a hit. Make it a day or two days before, it gets better each day. Excess freezes pretty darn well.
Cut large white onions in smallish chunks. Separate the layers by shaking the heck out of the container you put them in.
Scrubbed and dried long whites, enough to fill your chosen pan, disposable or fancy…doesn’t matter. They will shrink down some.
Oil pan with olive oil.
Drop in a layer of potatoes cut in bite size chunks. Scatter a layer of onions on top.
Sprinkle with seasoned salt, ground pepper, and a little garlic powder.
Repeat, but by the second layer, drizzle with olive oil and repeat with each potato, onion, seasoning layer.
Cover with foil to build up steam and heat. After about 1/2 hour to 45 minutes, at 350 or so, remove foil, turn the potatoes with large, large spoon, like you are folding in egg whites into a cake.
Return to oven to start semi browning for as long as you think, Depending on how done the potatoes are.
I don’t have a timing, because I usually do anywhere between 10 and 20 lbs of potatoes… like 2 large foil pans worth.
Get yourself invited to someone else’s home party.
Depending what you are serving it with, you could easily do an upgrade by sub regular salt and fresh spices for the seasoned salt. Like maybe use fresh rosemary if serving the potatoes with chicken.
This is a simple kid friendly recipe, the beginning cooks in your family can proudly place their salad bowl on the table. My grand kids loved doing this.
1 bag of pre-cut coleslaw
1 bottle of Poppy Seed dressing, we use Kraft. Use as much as needed to make your slaw the consistency you prefer.
Open the bag of coleslaw, pour into a large bowl. Pour bottle of dressing over the coleslaw to point of desired consistency. Stir and chill if needed. Serve proudly as the salad you, the kid made!
The adults in our family like this homemade ranch mix. We use it as a vegetable dip, macaroni salad dressing, and as a salad dressing.
Versatile Ranch Dressing Mix
1/4 cup powdered buttermilk
5 Tbsp dried vegetable soup mix (we buy it in the bulk food section of our grocery store), this is a no sodium option or Knorr vegetable soup mix in package
1 Tbsp dried dill
1 Tbsp dried parsley
1/2 tsp salt, may omit if need no added sodium
1 tsp Stevia or other low calorie sweetener
1/2 tsp garlic powder
1/4 tsp smoked paprika
1/8 tsp celery seed
1/2 tsp black pepper
Break up the buttermilk into powder if it has clumped. Measure and mix all dry ingredients. This is the base flavoring mix. Store in a cool dry place. Makes approximately 1/2 cup mix.
For Dip: mix 1/4 cup ranch mix with 1 cup plain yogurt and 1 cup mayonnaise. Chill for several hours before use if time, it gives the vegetables time to hydrate and blend better Stir before serving. Serve with vegetable tray.
This also quickly adapts to spinach vegetable dip: thaw, drain, and chop a box of frozen spinach, add one beef bullion cube crushed, and stir in the ranch mix 1/4 cup, 1 cup yogurt and 1 cup mayo. Chill and serve with crackers or vegetables.
For dressing: mix 1/4 cup ranch mix with 3/4 cup milk and 1 cup mayonnaise. Shake or stir all together, serve over salad of choice.
We like to use it on a bacon cheese macaroni salad. Our macaroni salad is a dump and mix what is on hand until it looks good and tastes good, dried bacon shakes used as bacon.
Adapted from It’s in the Bag, Michelle and Trent Snow, 2010, CFI, Sprinville, UT. pg 171
I started making a scratch ranch dressing with plain yogurt instead of buttermilk or sour cream. 1 small 6 – 8 oz. container plain yogurt, 1 c mayo, 1 or 2 cloves minced garlic, a little dill pickle juice, 1/2 to 1 tsp dill (not seeds), some parsley if you have it, but if you don’t you can add a little cilantro, not too much though. If you want add a dash of worcestershire sauce, and then salt and pepper to taste. It’s always better the next day.
It should be a 4 to 6 oz container of yogurt.
That sounds good Bam.
I think I gained 5 pounds just reading this, great recipies. I’m about to put baby backs on the smoker 😋 Happy Independence Day!
Reposting from the July 4th thread: https://wqth.wordpress.com/2019/07/04/july-4th-celebration-in-washington-dc/comment-page-1/#comment-190294
…for Brisket I love “Dad’s Best Brisket”. My mother cut the recipe out from the newspaper years ago and it’s been shared around a lot. Easy to find online: https://www.keyingredient.com/recipes/147397/dads-best-brisket/
(That particular version says “Cattleman’s”, I usually just stick with an “original” style sauce that pairs well with beef. I wouldn’t use a KC style or honey based on it which are much better with pork or chicken. Beef doesn’t usually do well with sweet flavors.)
~ ~ ~
5-7 lbs beef brisket
3 ounces liquid smoke
1/2 cup Worcestershire sauce
salt and pepper
1 (18 ounce) bottle barbecue sauce
Center brisket on a large heavy piece of foil in a roaster; sprinkle with liquid smoke. Sprinkle brisket with celery salt, garlic salt, onion salt, and pepper. Fold sides of foil over to seal; refrigerate overnight.
6 1/2 hours before serving, open foil and season with salt, pepper, and Worcestershire sauce. Reseal and cook in a slow oven at 300 degrees for 5 hours. Uncover and Pour barbecue sauce over brisket. Cook 1 additional hour, uncovered; let sit 20 minutes before slicing.
~ ~ ~
The main trick with this one is it’s oven baked not smoked. But it comes out with a great smoky flavor.
Great to serve sliced or on sandwiches. I like jumbo buns with sesame seeds, usually eat the leftovers for lunch for the next few days. For sides I like mustard potato salad, BBQ beans (Bush’s Steakhouse beans are good in a pinch), fried okra – all good choices.
Another favorite that is great for potlucks and picnics is Beanie Weenee’s.
I don’t know where we got our copy of the recipe – I can’t find it online anymore. But I did find this lady who reposted the same recipe – albeit with her minor edits from our copy:
Any hot dog of choice will do. I only do BEEF hot dogs. The ALDI Parkland are great for this and less expensive.
4-5 hot dogs are good. Or do 4 cans of pork and beans with an entire package. The more the merrier!
Skip the butter, skip saute of hot dogs. If you have a few hot dogs left over from grilling these will be perfect as is. But cutting up the dogs and dropping them in is perfectly fine too.
Optional: 1/2 of a cooked or chopped onion is a great addition (unless you have allergies or very picky children).
Optional: 4-5 slices crumbled bacon. I love bacon but it doesn’t add much to this one.
My copy does not say oven temp. We do 425F.
A few other notes I forgot:
The Beenie Weenees shouldn’t be extremely runny. You can still eat them but ideally they won’t spread all over your plate.
This recipe does great in a slow cooker. Be sure to give it enough time to cook down and thicken up.
If you want, you can add a dash of liquid smoke to give it a boost of smokey flavor.
Another good trick, after they’re cooked sprinkle french fried onions on top to serve, or dish them out and sprinkle a few on top as they’re served.
The kids love this one with store brand mac ‘n cheese.
This is another family favorite. My mother got this recipe off the back of a bag of Gold Medal flour years ago. It is wonderful and you have to try it to believe it.
~ ~ ~
Creamy Macaroni and Cheese
2 cups uncooked elbow macaroni (8 ounces)
1/4 cup margarine
1/4 cup Gold Medal® all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups half and half
8 Ounces cubed processed American cheese loaf, cubed
1. Heat oven to 375ºF.
2. Cook macaroni as directed on package.
3. While macaroni is cooking, melt margarine in 2-quart saucepan over low heat. Stir in flour, salt, pepper, Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in half and half. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
4. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into lightly greased 2-quart casserole. Bake uncovered 25 to 30 minutes or until golden brown and bubbly.
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We love this one any time of year, but especially for July 4th, Thanksgiving, and Christmas gatherings.
This is a great side to serve with baked ham. A second side of peas complements very well.
Or, serve the baked macaroni and cheese as the main dish!
This one is great for family gatherings, especially with children. It isn’t the boxed Mac ‘n Cheese they’re used to but they will usually enjoy this one.
Some kids are picky about baking the macaroni. Adults will love the brown and bubbly flavor but the macaroni can be served without baking.
Also, prep and freeze the macaroni in advance. This is perfect if you need to travel with prepared dishes, such as a Thanksgiving trip.
For the adventurous, feel free to add in ham or hot dog slices for a boost of protein.
This is an exceptional Meat Loaf recipe!
Melt-In-Your-Mouth Meat Loaf
These instructions are for slow cooking, but this can be baked just as well.
Bread crumbs can be croutons, or bread from a toaster or toasted in the oven.
The fresh mushrooms are totally worth it!
For extra flavor serve each topped with a slice of avocado – yummy!
French fried onions also work well when served.