Friday, July 3, 2015

Red, White and Blueberry Cobbler

· 1 (10-ounce) package frozen blueberries
· 1 (10-ounce) package frozen mixed berries
· 1 white cake mix
· ½ cup butter, melted
· Ice cream

1. Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with cooking spray.
2. Spread the frozen fruit (no need to thaw) on the bottom of the baking dish. Then sprinkle the box of dry cake mix over the top of berries. Drizzle the melted butter over the top of the cake mix.
3. Bake, uncovered, for 55-60 minutes.
4. Serve immediately with ice cream.

Wednesday, July 1, 2015

Bean Casserole

· ½ pound bacon strips, diced
· ½ pound ground beef
· 1 cup chopped onion
· 1 (28-ounce) can pork and beans
· 1 (16 ounce) can red kidney beans, rinsed and drained
· 1 (16 ounce) can white kidney beans, rinsed and drained
· ½ cup barbeque sauce
· ½ cup ketchup
· ½ cup packed brown sugar
· 2 tablespoons prepared mustard
· 2 tablespoons molasses
· 1 teaspoon salt
· ½ teaspoon chili powder

1. Preheat oven to 350 degrees.
2. In a large skillet, cook bacon, beef and onion until meat is no longer pink. Drain off the grease.
3. Transfer to a greased 2 ½ quart baking dish; add all the beans and mix well. In a small bowl, combine the remaining ingredients and stir into bean mixture.
4. Cover and bake for 45 minutes. Uncover and bake 15 minutes longer.

Monday, June 29, 2015

Slow Cooker BBQ Ribs

· 2 slabs of pork baby back ribs
· 1 (12-ounce) can Coke or Dr. Pepper
· 1 (18-ounce) bottle Sweet Baby Ray’s BBQ sauce
· Salt and pepper, to taste

1. Place ribs in a slanted circular direction in the slow cooker. Pour soda over the ribs and sprinkle with salt and pepper.
2. Cover and cook on low for 7 hours.
3. Empty the liquid from the slow cooker and pour the BBQ sauce over ribs and cook on high for an additional hour.

Friday, June 26, 2015

Blackberry Slab Pie

· 1 package refrigerated pie crusts
· 8 cups fresh blackberries
· ¾ cups plus 2 tablespoons sugar, divided
· 4 tablespoons flour
· ½ teaspoon salt
· 2 tablespoons heavy whipping cream

Preheat oven to 350 degrees. Line a 15 x 10 inch rimmed baking sheet with parchment paper. Set aside.
On a lightly floured surface, roll 1 pie shell into an 18 x 13 inch rectangle, about 1/8 inch thick. Transfer to prepared baking sheet, pressing into corners and allow dough to hang over the sides. Refrigerate 30 minutes.
In a large bowl, combine blackberries, ¾ cup sugar, flour and salt. Spread mixture over chilled pie shell.
On a lightly floured surface, roll out remaining pie shell to a 16 x 13 inch rectangle, about 1/8 inch thick; drape over the filling. Fold edge of bottom shell over the top shell. Pinch edges to seal. Cut three diagonal slits across top of pie. Brush crust with cream and sprinkle with remaining 2 tablespoons of sugar.
Bake until crust is golden brown and filling is bubbly, 50 to 60 minutes.
Transfer to a wire rack and let cool for at least 3 hours before serving.

Wednesday, June 24, 2015

Grilled Squash

· 4 medium yellow squash
· ½ cup olive oil
· 2 tablespoons minced garlic
· Sea salt and pepper, to taste

1. Preheat the grill or grill pan for medium heat.
2. Cut the squash horizontally into ¼ inch to ½ inch slices so that there are long strips that won’t fall through the grill grates.
3. Heat olive oil in a small pan and add garlic. Cook over medium heat until garlic starts to sizzle and become fragrant. Brush the slices of squash with garlic oil and season with salt and pepper.
4. Grill squash slices for 5 to 10 minutes per side, until reaching the desired tenderness. Brush with additional garlic oil and turn occasionally to prevent sticking or burning.