Monthly Archives: July 2009

July Inspiration Board

July Inspiration Board

Image Credits:

Tablescape (seen at Hostess with the Mostess); Weber performance grill (from surlatable); 4th of July Soapsicle (from etsy seller anniepoo); Midnight snack (seen at Hostess with the Mostess); 4th of July room décor (seen in Coastal Living); Tea towel half apron (from etsy seller likelaughter); Mixer necklace (from etsy seller ballandchain); Tissue Poms ( from etsy seller prosttothehost); Martha Stewart ice cream sandwich molds (from Macy*s)

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Mini Burger Cupcakes & Fries

Megan & Cedar’s original from a box cupcakes are always a crowd pleaser so why not change them up to fit the All American theme. Add a little brownie & some sugar cookies (yes, from a box) and you’ve got these adorable mini burger desserts.

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Ingedients:

1 box of Betty Crocker yellow cake mix

1 box of brownies

1 roll of break & bake sugar cookies

Red, Green & Yellow frosting 

Sesame seeds

Sugar

Jumbo Foil Tins

Directions:

Prepare cupcake mix, bake in jumbo foil tins on a cookie sheet (not a cupcake pan) filling each cup about 1/3 of the way full. Sprinkle top of cupcake with sesame seeds as soon as they are removed from the oven. Bake brownies according to instructions on box.  Roll out sugar cookie dough, cut dough into small strips and bake approximately 5-7 minutes, sprinkle with sugar as soon as cookies are removed from the oven. To assemble mini burger, use round cookie cutter to cut brownies into round pattie, cut cupcake in half, top bottom layer with the brownie. Use frosting to add condiments to the burger, add top of the cupcake to complete the mini burger. Serve next to sugar cookie fries.

Enjoy!

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Filed under Dessert, Themed Meals

Corn Bread Salad

Debbie did a great job on this one. She adapted the original recipe and used an easy to make corn bread casserole instead of plain corn bread. This gave the salad a creamy consistency… very delicious!

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Ingedients:

1 box Corn Bread
1 can Cream Corn
1/2 can Sweet Corn
3 tsp Butter
1 Egg
1 Cucumbers
1 Peppers (Green, Red or Yellow)
1 Tomatoes
1 Onions
1 Mayo
  Seasonings (Garlic, salt, pepper, etc.

Directions:

  1. Preheat oven to 350 degrees.
  2. Combine Corn Bread mix, Cream Corn, Sweet Corn; melted butter and egg into bowl.
  3. Mix together and pour into 8×8 greased pan.
  4. Cook in oven for 30 – 40 minutes or until brown.
  5. In a side bowl prepare Veggies (cut to your preference), season as needed
  6. Once Corn bread has cooled down, mix together and add mayo, salt and pepper.

Enjoy!

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Filed under Side Dish

Simple Sliders

Peter & Debbie wanted to show the group that making burgers doesn’t always mean heating up the grill. This simple recipe makes about 8 easy to make mini burgers.

sliders

Ingerdients:

1 lbs Ground Beef
8 Hawaiian Rolls
1 tsp Ground mustard
1 tsp Salt
1 tsp Garlic and onion powder
½ tsp Ground pepper

Directions:

  1. Preheat oven to 250 and griddle to 350.
  2. Combine Salt, Onion, garlic, pepper, and Mustard in a bowl.
  3. Flatten ground beef between two sheets of parchment paper. Remove top sheet and sprinkle with seasoning then fold over.
  4. Make small slider sized pattys from the seasoned ground beef.
  5. Wrap buns in foil and heat for 5 minutes. Place burgers on the griddle and cook for 3 minutes on each side.
  6. Take buns out of oven and add condiments as you like. Put the Burger on directly from griddle.

Enjoy!

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Filed under Appetizer, Dinner, Lunch, Main Course

Grandmere’s Potato Salad

We’ve had many gatherings where Joe has made this potato salad recipe but this time not only did we we get to have some we were lucky enough to get the recipe too!

Ingredients:

4 large Russet potatoes

5 stalks of celery

1 medium sweet onion

6 eggs

3 cups Hellmann’s mayonnaise

3 Tbsp. dill

Salt & pepper to taste

Directions:

In large pot, boil potatoes and eggs. After 5 minutes, remove eggs. Continue boiling potatoes until a knife inserted easily pierces potatoes (15-20 minutes). Finely dice celery. Grate onion w/small greater. After potatoes cool; peel and slice. Mix potatoes, mayonnaise, celery, grated onion and dill. Add salt & pepper to taste. Chop eggs and add (4) eggs to combined potatoes. Garnish with remaing (2) chopped eggs.

Enjoy!

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Filed under Lunch, Side Dish

BBQ Chip Chicken Fingers

Chicken fingers have been a Megan & Cedar specialty for a while. This is a simple American twist on our grandma’s Italian style chicken fingers. It’s also a great recipe to prepare for an indoor BBQ on those hot summer days when you don’t feel like going outside to grill.

Ingredients:

1 lb Boneless Skinless Chicken Breasts (cut into strips)

1 bag of BBQ Potato Chips

1 cup of Plain Bread Crumbs

1 egg

1/2 cup milk

Vegetable Oil (enough to fry with)

Directions:

Crush bag of BBQ chips into crumbs. Set aside approximately ½ cup of the crushed BBQ chips & combine remaining BBQ chips & plain bread crumbs a small bowl.  In another small bowl combine egg & milk to make an egg wash. Heat oil to 350 degrees. While oil is heating, coat chicken strips in the egg wash, then bread in the chip mixture; repeat step to double bread the strips. Place breaded strips in hot oil and fry until golden brown. Remove from oil and sprinkle with BBQ chips that were set aside.

Enjoy!

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Filed under Dinner, Lunch, Main Course

Hot Dog Rumaki

What’s more all American than hot dogs?!?! Add a little bacon… now we’re talking! We want to thank Mia for sharing this abosultly delicious recipe with us.

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Things you’ll need:

An oven, larger sized, at least 1″ deep baking pan, toothpicks, slow cooker, patience when wrapping the hot dogs, as it all gets VERY slippery!

Ingredients:

1 (16 ounce) package hot dogs

16 slices bacon, cut into thirds

2 cups packed brown sugar

Directions:

Preheat oven to 350 degrees, slice each hot dog into 6 pieces and wrap each piece with 1/3 slice of bacon, secure with toothpicks. Arrange bacon wrapped dogs in a single layer in a foil-lined baking dish. Sprinkle sugar over them. Cover the dish with aluminum foil. Bake for about 30 minutes; stir/flip a few times, to ensure even “brownage”. Take off foil after 30 minutes, cook for 15 more minutes. Once the bacon is crisp, remove from the oven and transfer contents to a slow cooker. Set on high for about 10 minutes then set to low to keep warm while serving.

Enjoy!

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Filed under Appetizer