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Showing posts from June, 2015

BBQ Bacon Burgers

Burgers and hot dogs are every day staples here in the summer.   Always looking for ways to make them tastier, something different!   I saw this recipe on the Six Sisters ' blog, and followed it back to the Taste of Home website.   Just a few changes on this one- none of us eat mayo, so I swapped it out for sour cream. In a total bonehead move, I cooked the bacon, set it aside to cool and completely forgot to mix it into the rest of the ingredients.   I served it on top.   I used thin cheddar slices on mine, the guys like American cheese on theirs.  This was the best homemade burger I've had in a long time.   The patties grilled up juicy and delicious.   The sour cream/barbecue sauce topping was perfect.    My husband wolfed down two in record time and said that he hoped this will make the regular rotation.   It definitely will!   Thanks to Joan S for sharing this amazing recipe! Excuse the terrible pictures, this was one I was most definitely more interes

Boston Terriers

It's only a few weeks into vacation and my family is already tired of "summer" foods.    I love the ease of tossing a few burgers or hot dogs on the grill, so I have to find ways to make them more interesting.     Since the challenge ingredient on Taste of Home Cook's Corner is beans this week, I thought I'd give these Boston Terriers a try.    I used a can of navy beans that I drained and rinsed well.    I chopped up my bacon too much, next time I would leave it in bigger pieces, it pretty much disappeared in the final product.    Overall, this was a nice, easy from scratch-ish BBQ baked bean.      :) Boston Terriers 1 onion, diced (I used a Vidalia) 1/4lb bacon, chopped 1c white beans (I used canned Navy, drained and rinsed) 1/2c ketchup 1/2c water 1T brown sugar 1T mustard 1T apple cider vinegar Hot dogs (we prefer all beef, Ball park or Oscar Meyer) New England Style Rolls, buttered and toasted to golden brown Saute bacon and onion togethe

BBQ Chicken Panini

Trying to clear some food from the freezer and I keep pushing around some chicken that I cooked in the crockpot, shredded and then mixed in barbecue sauce.    I saw this idea on Pinterest, and thought it would be a perfect meal for Date Day.      Thanks so much to Carrian at Oh Sweet Basil for the inspiration! BBQ Chicken Panini 4 slices Italian bread (I used Wonder Italian Bread) 1 1/2c shredded cooked chicken, mixed with bbq sauce (I like Jack Daniels or Sweet Baby Ray's) 1/2 small red onion, thinly sliced 4oz shredded Mexican Blend Cheese- approximate (life is too short to measure cheese) Butter Heat panini press.   Assemble the sandwiches by laying out 2 slices of bread.   Top each slice with shredded cheese.   Divide the bbq chicken mixture between the two sandwiches.   Add sliced red onion.    Sprinkle on more shredded cheese.   Top with the remaining 2 slices of bread.    Spread butter on the bread, and then place it buttered side down on the panini press.  Quic

Strawberry Lemonade Popsicles

I've been waiting for strawberry season for what seems like forever, and finally it's here!  The warm temperatures, coupled with the fact that I am out of eggs, knocked out almost all the baking recipes I wanted to try.     Then I ran across these Strawberry Lemonade Popsicles from Sweet & Savory on Pinterest.   I love an excuse to break out my popsicle molds!  I know the saying is "A watched pot never boils" but I think time seems to pass much more slowly when you are waiting for something to freeze    :)     These would also be great with blueberries and orange juice.      Thank you so much to Shinee at Sweet & Savory for this simple and delicious recipe! Strawberry Lemonade Popsicles Print With Image Without Image Author: Jolene's Recipe Journal Ingredients: 1/3 cup sugar (I used a heaping 1/3 c) 1/3 cup water About 6 strawberries 1 cup fresh lemon juice (from about 4-6 lemons) 1/2 cup water Instructions: For the simple syrup, bring 1/3 cup o

Chocolate Fudge Waffles

Today, finally, was the last day of school for my son.   Every year I make him a special treat to celebrate and this year I chose Chocolate Fudge Waffles from Handle the Heat.   No changes at all to this one, except I did use the oil instead of butter.      I served them with ice cream and fun toppings.    I have a Belgian style waffle iron (the Presto FlipSide) and I used about 1 cup of batter per waffle.  I got 2 full size waffles and one half waffle. Thank you so much to Tessa at Handle the Heat for this fun recipe!   Chocolate Fudge Waffles Print With Image Without Image Ingredients 2 large eggs -- at room temperature 1/4 cup vegetable oil (can also use 4T unsalted butter, melted & cooled) 1 teaspoon vanilla 1 cup buttermilk 1 cup all purpose flour 3/4 cup sugar 1/2 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon nutmeg 1/2 cup chocolate mini-chips Ice Cream & assorted toppings Instructions Preheat waffle iron

Strawberry Rhubarb Upside Down Cake

My guys love upside down cake, so when I saw this recipe from the Kitchen Magpie, it went right to the top of the to try list.    No huge changes to this one, except I only put 1 cup of rhubarb into the cake itself, and I used Chobani Lemon Greek Yogurt (about 5oz) and sour cream (about 3oz). I do not have a 13x9 serving platter, so I covered a cutting board with some foil and used that to turn the cake out, and then put it on top of a half sheet pan.  We all loved this one, I'd definitely make it again.   Huge thanks to Karlynn at The Kitchen Magpie for this fantastic recipe! Strawberry Rhubarb Upside Down Cake Print With Image Without Image Author: Jolene's Recipe Journal Ingredients: 1/4 cup melted butter or margarine 1 cup packed brown sugar 2 cups sliced fresh strawberries 2 cups chopped fresh rhubarb Cake 1/2 cup butter 3/4 cup brown sugar 3/4 white sugar 1 egg 1 egg yolk 1 teaspoon vanilla 2 cups flour 1 teaspoon baking soda 1/2

Radish Cucumber Salad

I've been a member of the Taste of Home online community since 2002.   One of the fun things there were challenges issued by the Community's manager, Sue.    She issued a challenge this week to make something from the front or back page of our grocery store circular.    I chose radishes, and zeroed in on this simple recipe from Reminisce May/June 2002. Since I'd already prepped all my veggies when I brought them home from the store, this came together super quick.   I left the cucumbers and radishes in larger chunks, and I also added some red, yellow and orange bell pepper that I needed to use up.   I enjoyed it as a nice light dinner by piling it inside a tortilla.    I used about half of the olive oil mixture, it seemed like plenty to me with the larger chunks of veggies. Print With Image Without Image Radish Cucumber Salad Yield: 2 Author: Jolene's Recipe Journal Ingredients: 2 mini cucumbers -- cut in 1/4" slices 2 radishes --