August: Potlucks!

August Theme: Potlucks. What do you take with you?

Sunday, July 20, 2008

Aussie Burgers

So having served his mission in Australia, Mike likes to make burgers the "Aussie" way. We go all out for these babies at our house. I was skeptical at first, but they are so good! If you're going to BBQ hamburgers, you may as well do it right.

Toppings for a fantastic, EVERYTHING burger:

Pickled canned beets
Sliced Pineapple
A fried egg
A hamburger patty
A bun toasted with butter (because all my recipes have butter ;)


Wednesday, July 16, 2008

Fruity Summer Pudding

This yummy dessert is easy to make and really hits the spot on hot nights! I made it for the 4th of July, and it turned out great, but I'd make a couple changes:

1 recipe fruit compote
1 loaf dense white bread
-the recipe called for bread, but it would be even better if you used those angel food cake loaves

To make compote:

2 pints berries
-I used strawberries, blueberries, raspberries and blackberries; all of them boiled down nicely except for the blackberries, so I wouldn't recommend using them
1/4 C. sugar

Simmer berries and sugar (you can add more for sweeter compote) over medium-low to medium heat, stirring occasionally, until the juice comes out and the berries have almost lost their shape, then let cool for about 10 min.

To assemble:

Cut crusts off approximately 8 pieces of bread, or thinly slice angel food loaf to bread slice width. Line a deep (4-5") dish with plastic wrap, and spoon in compote (try and use about 1/3 of the berries) to cover the bottom. Layer bread/cake on top and rip pieces so it is fully covered. Cover this layer with the rest of the berries and lots of sauce. Layer again with bread/cake, and ladle out the rest of the sauce on top. Now, find something, like a plate or tupperware container that will fit just inside the rim of the casserole, and use this,along with something heavy, like a can, to press down the pudding. Pop it in the fridge overnight to soak and solidify. When you're ready to serve, flip it over your serving dish, and garnish it with whatever you like. Unwhipped cream was amazing, or whipped, or vanilla ice cream, or whatever else you choose!

Tuesday, July 15, 2008

Pulled Pork Tacos

These tacos take a while to make since they are slow-cooked in the oven, but they're fantastic and great for summer!

approx. 1 lb boneless pork roast
apricot jam
1 smallish onion
salt and pepper

Rub the roast with the salt and pepper, then coat with apricot jam. Set on a double layer of tin foil, and sprinkle chopped onions around (you can also put in a jalepeno pepper for more spice). Wrap foil around roast and onions, place in a baking dish, and roast for about 4 hours at 300 degrees.

When it's done, take the wrapped roast out of the baking dish, then just transfer the meat portion back into the dish, so it's easier and less messy to shred with a couple of forks. Once it's all shredded, pour the onions and juice left in the tinfoil over the meat and mix.

Serve with flour tortillas, and a little lime juice and cilantro. Yummy!

Friday, July 11, 2008

Fruity Homeade Ice Cream

As a wedding present, my grandpa and grandma gave my parents an ice cream maker. Every Fourth of July my mom made this delicious ice cream for us. The ice cream maker lasted somehow for 32 years!!! This recipe is definitely a family favorite.

**This recipe is for a six quart sized ice cream maker.
If you have a smaller one just half everything.

1 quart whipping cream
4 cups sugar
1 pkg. frozen raspberries (12 oz.)
1 pkg. sliced sweetened frozen
1 large can (20 oz.) crushed pineapple
4 bananas chopped
1/2 cup orange juice concentrate
1/4 cup lemon juice

Place all ingredients in big bowl and
stir till combined. Dump into ice cream
maker cylinder. Add milk to the fill line, leaving
1 ½ in. from the top. (Make according to your
ice cream maker instructions. If yours uses ice and rock salt,
I usually use either 1 1/2 bags of ice, or get a really big bag.) Enjoy!!!

Vegetarian Linguine

This meal is good for summer veggies. Substitute
any favorites you have. This meal also is very filling!
It makes a lot, so think about halfing it maybe.

6 oz. uncooked linguine
2 medium zucchini, thinly sliced
½ lb. fresh mushrooms, sliced OR small
can of sliced mushrooms
2 green onions, chopped (I cut them with

kitchen shears into the pan)
1 garlic clove, minced
1-2 Tbs. butter
1 Tbs. olive OR canola oil
1 large tomato, chopped (or a can of

chopped tomatoes)
1 tsp. dried basil, or 2 tsp. minced fresh basil
½ tsp. salt
¼ tsp. pepper
4 oz. provolone cheese, shredded
2 Tbs. shredded Parmesan cheese

Cook linguine. Meanwhile, in a large skillet, sauté the zucchini, mushrooms, onions and garlic in butter and oil for 3-5 minutes. Add the tomato, basil, salt and pepper; cover and simmer for 3 minutes. Drain linguine; add to vegetable mixture. Sprinkle with cheeses and toss to coat. 6 servings. (I think a little less cheese would be perfect, but Dave loves it.)

Wednesday, July 9, 2008

Super quick and easy pasta salad

Well I haven't posted a recipe in about a bajillion years, so here's a really easy, yummy pasta salad I made for our 4th of July bbq.

1 package (1 lb) spiral pasta
2 sm. cans sliced black olives
1 bottle light Italian dressing
shredded Parmesean cheese (not powdered)
any other veggies you'd like to include (chopped zucchini, broccoli, cauliflower,cherry tomatoes)

Cook pasta and let cool. Mix in Italian dressing to suit your tastes, along with olives, other veggies and parmesean cheese. And you're done! Woo!

Hope you all are having wonderful summers, and I can't wait to see those of you that will still be in Moscow again!

Tuesday, July 8, 2008

Grilled Smokey Cheddar Potatoes

This can be cooked on the grill, over a fire, or in the oven and it's always tasty! I got the recipe from Betty Crocker.

4 medium potatoes, cut into 1-inch chunks
1/2 tsp salt
2 T butter or margarine
1 cup shredded smoked or regular Cheddar (4 oz)
2 T bacon flavor bits or chips (I cook and crumble my own bacon)
2 medium green onion, sliced (2 tablespoons)

Heat coals or gas grill.

Place potato chunks on 30X18 inch piece of heavy-duty aluminum foil. Sprinkle with salt. Dot with butter. Sprinkle with cheese and bacon bits.

Wrap foil securely around potatoes; pierce top of foil once or twice with a fork to vent steam. Cover and grill foil packet, seam side up, 4-6 inches from medium heat 45-60 minutes or until potatoes are tender. Sprinkle with onions.