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All-American Brookie Bars
All-American Brookie Bars

All-American Brookie Bars - Thursday, June 29, 2017

Yields: 15 servings

Is it a cookie...or a brownie? Well, it's sort of both! Our All-American Brookie Bars are part decadent brownie and part chocolate chip cookies, which makes them doubly delicious. These are great for a 4th of July potluck!

What You'll Need:
1 (18.2-ounce) package brownie mix, batter prepared according to package directions for cake-like brownies
1 (16.5-ounce) package refrigerated chocolate chip cookie dough
1/2 cup red, white, and blue candy coated chocolate candies (see Note)
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. Pour brownie batter into baking dish. Drop spoonfuls of cookie dough over brownie batter. Sprinkle top with candies.
  3. Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Let cool completely before cutting into bars.

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Reuben Dogs
Reuben Dogs

Reuben Dogs - Wednesday, June 28, 2017

Serves: 4 servings

Say goodbye to boring hot dogs and hello to ones that are deli-delicious! Our Reuben Dogs are a mashup between a favorite deli sandwich (the Reuben!) and perfectly-cooked hot dogs. The tang of the sauerkraut, the gooeyness of the cheese, and the flavor of the Russian dressing make our hot dogs taste extra-special.

What You'll Need:
4 hot dogs
4 hot dog rolls
1 cup cured sauerkraut, drained, squeezed dry and warmed
1/2 cup Russian dressing
1/2 cup shredded Swiss cheese
What To Do:
  1. In a medium saucepan over medium-high heat, cover hot dogs with water and bring to a boil. Cook 4 minutes, then remove from water.
  2. Preheat grill or grill pan over medium heat. Cook hot dogs 5 minutes, or until desired doneness. Place hot dogs on rolls, top with sauerkraut, Russian dressing, and Swiss cheese, and serve.

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Raspberry Cream Danish
Raspberry Cream Danish

Raspberry Cream Danish - Tuesday, June 27, 2017

Yields: 18 servings

Thanks to shortcuts like frozen puff pastry, we're able to make jaw-dropping pastries like our Raspberry Cream Danish. These are filled with a homemade cream cheese filling, which makes them extra-special. A raspberry in the center and a sprinkle of powdered sugar are the finishing touches to this bakery-style treat.

What You'll Need:
1 (8-ounce) package cream cheese, softened
1/2 cup confectioners' sugar plus extra for sprinkling
1 teaspoon vanilla extract
1 (17.3-ounce) package frozen puff pastry, thawed
18 fresh raspberries
What To Do:
  1. Preheat oven to 400 degrees F. In a medium bowl with an electric mixer, beat cream cheese, 1/2 cup confectioners' sugar, and the vanilla until smooth; set aside.
  2. Unfold puff pastry on flat surface and cut into 9 equal squares. Fold one corner of pastry to opposite corner, then turn pastry so it looks like a triangle.
  3. Leaving a 1/4-inch border around triangle, cut slits from bottom to 1/4-inch from top of pastry, making sure slits do not touch. Unfold the triangle and turn so point is facing up. Take the top flap and fold it toward the 2 cuts near bottom. Take bottom flap and fold it towards top edge.
  4. Place a tablespoon of cream cheese mixture in center, then place a raspberry on top. Repeat with remaining pastry, and place on baking sheet.
  5. Bake 18 to 22 minutes, or until golden brown. Let cool slightly, then sprinkle with confectioners' sugar.

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Hillbilly Baked Beans
Hillbilly Baked Beans

Hillbilly Baked Beans - Monday, June 26, 2017

Serves: 8 servings

Nothing is more down-home than the wonderful flavors of backwoods country cooking, so it's only fitting that these Hillbilly Baked Beans are one of our most popular slow cooker potluck recipes. They can even be reheated on a grill for a smoky taste that can't be beat!

What You'll Need:
1/2 pound ground chuck
1/2 cup chopped onion
1 1/2 cups barbecue sauce
1/3 cup packed light brown sugar
1/2 cup water
1 (15-ounce) can kidney beans, drained
1 (15-1/2-ounce) can butter beans, drained
1 (16-ounce) can pork and beans, not drained
1/2 cup crumbled cooked bacon
What To Do:
  1. In a 5-quart slow cooker, combine meat, onion, barbecue sauce, brown sugar, and water; mix well. Stir in remaining ingredients and cover.  
  2. Cook on HIGH 4 hours or on LOW 6 hours. Serve immediately.

 

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Skillet Summer Vegetables
Skillet Summer Vegetables

Skillet Summer Vegetables - Friday, June 23, 2017

Serves: 6 servings

Here's a fresh way to bring those summer flavors into your kitchen! With our recipe for Skillet Summer Vegetables you can whip up an easy side dish that has all those summer-fresh vegetables you love, like zucchini and tomatoes. This side dish will really make your dinner spread wonderful!

What You'll Need:
3 tablespoons vegetable oil
3 cloves garlic, finely chopped
1 onion, coarsely chopped
3 tomatoes, seeded and coarsely chopped
2 zucchini, sliced into rounds
2 summer squash, sliced into rounds
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
What To Do:
  1. In a large deep skillet over medium heat, heat oil; saute garlic and onion 3 minutes. Add tomatoes and continue cooking 5 minutes, or until tomatoes soften.  
  2. Add remaining ingredients and cook 10 to 15 more minutes, or until zucchini and squash are soft. Serve immediately.  

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Cobb Macaroni Salad
Cobb Macaroni Salad

Cobb Macaroni Salad - Thursday, June 22, 2017

Serves: 8 servings

Our Cobb Macaroni Salad is a cross between a creamy macaroni salad and a fill-ya-up Cobb salad. Not only is this macaroni salad recipe easy to follow, but it's sure to be one of the top deli salads at your next summertime cookout, backyard bash, or family get-together. We especially love that this one is hearty enough to be a meal in itself!

What You'll Need:
8 ounces elbow macaroni
1 cup diced ham
1 cup diced cheddar cheese
1 red bell pepper, cut into 1/2-inch chunks
1 stalk celery, sliced
1 avocado, pitted and cut into chunks
4 slices bacon, crispy cooked and crumbled, divided
1 cup mayonnaise
2 tablespoons white vinegar
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
2 hard-boiled eggs, quartered
What To Do:
  1. In a medium pot of boiling salted water, cook pasta to desired doneness; drain well and let cool.
  2. In a large bowl, combine pasta, ham, cheese, bell pepper, celery, avocado, and half the bacon; mix well.
  3. In a small bowl, combine mayonnaise, vinegar, sugar, salt, and pepper; blend well. Pour mayonnaise mixture over pasta mixture; toss until evenly coated. Sprinkle with remaining bacon, garnish with eggs, and serve, or refrigerate until ready to serve.

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Watermelon Dream Squares
Watermelon Dream Squares

Watermelon Dream Squares - Wednesday, June 21, 2017

Makes: 20 servings

These dessert bars are made with summer's juiciest fruit! Our Watermelon Dream Squares are a real dream come true. From the buttery crust to the fresh-tasting layer of watermelon cream, there's nothing you won't love about this potluck-perfect dessert.

What You'll Need:
2 1/2 cups graham cracker crumbs
1 cup sugar, divided
1 1/2 sticks butter, melted
5 cups watermelon juice, divided
1/2 cup lemon juice
1/3 cup milk
1/2 teaspoon lemon zest
1 (1-ounce) package unflavored gelatin
What To Do:
  1. In a medium bowl, combine graham cracker crumbs, 1/2 cup sugar, and the butter; mix well. Press crumb mixture evenly into a 9- x 13-inch baking dish and refrigerate.
  2. In a large bowl, combine 3 cups watermelon juice, the lemon juice, milk, remaining 1/2 cup sugar, and lemon zest; mix well until sugar dissolves, then set aside.
  3. Place remaining 2 cups watermelon juice in a medium microwave-safe bowl and sprinkle gelatin over juice. Let sit 2 minutes, or until gelatin is absorbed. Microwave 1-1/2 minutes, or until liquid is smooth after stirring. Stir gelatin mixture into watermelon mixture. Slowly pour over prepared crust.
  4. Place in freezer 1-1/2 hours, or until mixture is set. Remove from freezer and place in refrigerator 4 hours, or until firm. Cut into squares. Store leftovers in refrigerator.

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Bumbleberry Pie
Bumbleberry Pie

Bumbleberry Pie - Tuesday, June 20, 2017

Serves: 8 servings

You won't find "bumbleberries" at any of your local grocery stores! That's 'cause they aren't real! A Bumbleberry Pie is basically a pie made from a few different kinds of berries. In other words, it's a mixed berry pie. In our version, we use blackberries, raspberries, and blueberries and it's delicious!

What You'll Need:
1 refrigerated rolled pie crust (from a 15-ounce package)
1 (4-serving-size) package blackberry or blueberry gelatin
1/2 cup sugar
1/4 cup cornstarch
3/4 cup ginger ale
1 1/2 cups blackberries, divided
1 1/2 cups raspberries, divided
1 1/2 cups blueberries, divided
What To Do:
  1. Preheat oven to 450 degrees F. Unroll pie crust and place in a 9-inch pie plate, pressing crust firmly into plate; flute edges. Bake 10 minutes, or until golden.
  2. In a medium saucepan over medium heat, combine gelatin, sugar, cornstarch, ginger ale, and 1/2 cup each of blackberries, raspberries, and blueberries. Bring to a boil and cook 5 to 6 minutes, or until berries have broken apart and mixture has thickened, stirring frequently. Remove from heat and let cool about 5 minutes.
  3. Stir in remaining berries and spoon into pie crust.
  4. Chill at least 4 hours, or until set. Serve, or cover and keep chilled until ready to serve.

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Tropical BBQ Chicken Packets
Tropical BBQ Chicken Packets

Tropical BBQ Chicken Packets - Monday, June 19, 2017

Serves: 4 servings

If you're the type of person who loves food that's super juicy, likes to make sure everyone has an equal portion, and isn't a big fan of washing a ton of dishes, then our recipe for Tropical BBQ Chicken Packets is just for you. This foil packet dinner features the juiciest chicken ever with tropical barbecue flavors - you're gonna love it!

What You'll Need:
1/2 cup barbecue sauce
4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1 (8-ounce) can sliced pineapple, drained
1 red bell pepper, cut into 1-inch chunks
2 scallions, sliced
What To Do:
  1. Preheat oven to 350 degrees F. Cut 4 (12-inch) squares of aluminum foil.
  2. Place barbecue sauce in a shallow dish. Evenly sprinkle chicken breasts with salt and pepper, then dip in barbecue sauce, coating completely.
  3. Place each breast in center of a piece of foil. Top evenly with pineapple slices, bell pepper, and scallions. Spoon any remaining barbecue sauce over vegetables. Wrap foil securely, leaving room for steam to circulate, and seal edges tightly. Place packets on a baking sheet.
  4. Bake 20 minutes, or until chicken is no longer pink in center. Open packets carefully, as steam may be released.

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Slow Cooker Chicken Enchiladas
Slow Cooker Chicken Enchiladas

Slow Cooker Chicken Enchiladas - Sunday, June 18, 2017

Serves: 8 servings

Slow Cooker Chicken Enchiladas come courtesy of the Budget Savvy Diva. In this one, family-pleasing ingredients come together to create one for the ages!

What You'll Need:
1 1/2 pounds chicken breast
1 (19-ounce) can red enchilada sauce
2 chicken bouillon cubes
Zest of 1/2 a lime
1/4 teaspoon cumin
1 (15-ounce) can refried beans or black beans, warmed
8 (8-inch) flour tortillas
1 cup shredded Cheddar cheese
What To Do:
  1. In a slow cooker, combine chicken, enchilada sauce, bouillon cubes, lime zest, and cumin; cook on low about 4 hours. Shred chicken and mix into the sauce.
  2. Preheat oven to 350 degrees F. Coat a casserole dish with cooking spray.
  3. Place beans in the middle of a tortilla, then add the chicken mixture. Fold and place into casserole dish. Repeat process until you've filled the desired number of tortillas.
  4. Pour the remaining sauce and chicken mixture over the enchiladas.Top with cheese and bake for about 15 minutes or until cheese is bubbly.

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Dinosaur Ribs
Dinosaur Ribs

Dinosaur Ribs - Friday, June 16, 2017

Serves: 4 servings

These larger-than-life hearty ribs are not only big on size but on taste, too! Since they bake up in our ovens, we can enjoy them all year 'round, no matter the weather!

What You'll Need:
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon salt
6 to 7 pounds beef back ribs, trimmed and cut into individual ribs
3/4 cup barbecue sauce
What To Do:
  1. Preheat oven to 375 degrees F. Line a large roasting pan with aluminum foil then place a roasting rack in pan. Coat rack with cooking spray.  
  2. In a small bowl, combine cumin, oregano, thyme, chili powder, garlic powder, and salt; mix well.  
  3. Rub seasoning mixture evenly over ribs. Place ribs on roasting rack, overlapping them if necessary. Roast uncovered 1 hour.  
  4. Brush ribs with barbecue sauce and roast, uncovered, 25 to 30 more minutes, or until ribs are tender and cooked through. Serve immediately.

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