Best Cowboy Beans on EARTH.

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Summer is coming faster than we know it (even though it snowed in our valley this morning....) And these beans are a STAPLE at any bbq or summer party.  In fact, we eat these all year round, they are so delicious.  Double/Tripple/Quadruple this recipe if entertaining.  You'll thank me later....

{What you need}

1 pound bacon, cut in 2 inch pieces

1 small onion, chopped

3/4 cup packed brown sugar

1/4 cup ketchup

1/4 cup bbq sauce

2 tablespoons mustard

2 teaspoons chili powder

2 tablespoons molasses

1 teaspoon salt

1 teaspoon pepper

1 (16 oz) can white/pinto beans, drained

1 (16 oz) can butter beans, drained

1 (16 oz) can red kidney beans, drained

2 (16 oz) cans pork and beans, UNDRAINED

Fry bacon in a large skillet until cooked but not crisp.  Add onion and pepper and cook for about 3 minutes.  Drain off bacon grease and discard or save for another use.  In a large baking dish, combine all ingredients.  Stir in bacon, onion, and pepper mixture.  Bake at 325 for 1 hour.  Serves 12.

For slow-cooker method:

Fry bacon in a large skillet until cooked but not crisp.  Add onion and pepper and cook for about 3 minutes.  Drain off bacon grease and discard or save for another use.  In a slow-cooker, combine all other ingredients.  Stir in bacon mixture and put the lid on.  Cook on low for 5-6 hours or on high for 2-4 hours.

(Compliments of my mother-in-law Erin)

Individual No Bake Pineapple Cheesecakes

image of original recipe

These were so fun a refreshing!  The pineapple flavor wasn't very strong, so I would maybe alter it if you want more.  Or just use fresh pineapple.  We loved it as is, though, and it was a major hit at a spring bridal shower.  We served them in plastic champagne glasses from Zurchers for a little extra presentation.

{What you need}

crust:

3/4 cup crushed Nilla wafer cookies

1 tablespoon sugar

2 tablespoons unsalted butter, melted and cooled

filling:

8 oz cream cheese, softened

3 tablespoons sugar

12 oz pureed pineapple (we used canned)

1/2 teaspoon vanilla extract

1 8 oz tub frozen whipped topping, thawed

whipped topping and extra cookies for garnish

Combine the crust ingredients and make sure the butter is evenly incorporated.  In each cup, press in about 3 tablespoons of the cookie crumbs to form a crust layer.  Combine all the filling ingredients and pour into a gallon freezer bag.  Seal bag shut.  Cut a little bit of the corner off and evenly pipe the filling into each cup. Top with whipped topping and a wafer cookie for garnish right before serving.

inspired by this recipe

Strawberry Spinach Salad with Honey Celery Seed Dressing

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 This is a great variation on the beloved strawberry spinach salad, care of my darling MIL.  The dressing is a little earthier than the traditional poppy seed dressing and I think it's so unique and refreshing. 

{What you need}

¼ cup sugar

1 quart fresh strawberries, sliced

1 (10 oz) package baby spinach greens, washed

1 cup sliced almonds, toasted

1 recipe Honey Celery Seed Dressing

{Dressing}

¾ cup sugar

½ cup honey

1 tsp paprika

1 tsp mustard

1 tsp finely grated onion

½ cup lemon juice

1 cup vegetable oil

½ tsp celery seed

Lightly sprinkle sugar over strawberries and toss with spinach and greens just before serving.  Top with desired amount of toasted almonds and dressing.

*For dressing: Mix all ingredients except oil and celery seed in a blender  Gradually add oil and celery seed and continue blending.  Best if served chilled over the salad.  Keeps up to three weeks.

Chicken Apple Salad

{source}

I have been hunting down this recipe for literally over 2 years now and finally got a copy of it from my mother-in-law the other day!!  So happy!!!! I've already made it for a baby shower and it was a major hit!  So refreshing for summer and doubles great for entertaining.

{What you need}

2 pounds cooked chicken tenders, cubed

2 tart apples, cored and cubed

8 oz. of Gouda cheese

8 oz. package bow tie pasta, cooked and cooled

1/2 cup celery, diced

1 cup pineapple tidbits

1 cup seedless grapes, halved

2/3 cup sliced almonds (I left these out)

{dressing}

1 cup mayo

1/4 cup sour cream

3 tbsp. lime juice

3 tbsp. honey

1 tbsp. poppy seeds

Combine all salad ingredients in a large bowl and toss.  Combine all of the dressing ingredients in a blender and mix well.  Chill salad and dressing separately.  Dress salad right before serving for best results.

From The Gathering of Friends cookbook

Brazilian Limeade

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Found this winner on pinterest and have made it twice within the past few weeks.  It is so refreshing and the perfect companion to the warm weather we've been having here in Utah.  It is super easy but fancy enough that we have served it at bridal showers and it is a major crowd pleaser.

{What you need}

8 juicy limes

2 cups sugar

12 cups cold water

12 T sweetened condensed milk

**I do this in two-three  installments...

Combine the water and sugar the night before (not the end of the world if you don't do this...).  Cut the limes in quarters.  In a large blender, blend the sugar water with the limes (rind and all) and sc milk.  Pour the liquid into a large pitcher through a fine-mesh strainer, pushing the liquid through with a spoon to make sure you get it all through.  If it is a little bitter go ahead and add a little more sugar until it suites your tastes.  Serve immediately over lots of ice as it doesn't keep that well.

original recipe from Our Best Bites

White Sauce Pizza

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This was just a last-minute, throw-it-together type of pizza that happened to rock our world during dinner time last night!  We had everything on-hand and with a quick google of "white pizza sauce" we had an amazing (and amazingly beautiful!) pizza on our hands.  And in our tums.  The white sauce made all the difference for me, but John still wanted regular pizza sauce on his half.

{What you need}

2 boxes Jiffy Pizza Crust mix 

(has anyone else discovered this gem yet????? I'm in LOVE.)

1 cup hot tap water

{white sauce}

2 Tablespoons butter

3 Tablespoons flour

1 cup milk

1/4 teaspoon salt

1/8 teaspoon pepper

1 garlic clove, minced

2 Tablespoons dried basil

1/2 cup grated parmesan cheese (I get a big bag at Costco and use it all the time)

{from here}

{toppings}

2 cups cooked, chopped chicken breast, seasoned with salt and steak seasoning

1 cup pre-cooked bacon, diced

1/2 cup frozen spinach, thawed enough to sprinkle on pizza

1/3 cup canned mushrooms

1 clove canned artichoke hearts

1-2 cups parmesan cheese

for the sauce:  Melt the butter in a small sauce pan over medium heat.  Add flour and stir until thoroughly mixed.  Gradually whisk in milk and blend, then add the rest of the sauce ingredients.  Will thicken upon standing.

Prepare the pizza crust according directions on the box.  Spread white sauce as liberally as you like over the crust.  Put desired toppings all over the sauced crust, just as you like it.  Sprinkle the cheese on top of all the toppings and bake according to crust box directions.

Chocolate Chip Cookie S'Mores

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Untouchably delicious.  Really.  How can you go wrong with these ingredients??  This is a fun and mouth-watering variation on traditional s'mores.  I got the idea off a cooking segment on the Today show, but I don't know how to find it to reference... Sorry, Matt, Anne, and Al.

{What you need}

your favorite chocolate chip cookies {this recipe rocks}

peanut butter

Hershey Chocolate Bars

jumbo marshmallows

tin foil for grilling

Take two cooled chocolate chip cookies and spread your desired amount of peanut butter on the bottoms of both.  Using the two cookies as the ends of the "sandwich", stuff with chocolate bar and mallow, as you would with a traditional s'more.  Wrap the cookie sandwich in tin foil and grill on a low-heated grill for 5 minutes, or until the mallow reaches the desired meltiness.  Careful not to burn!

Grilled Pizza

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Such a fun summer party dish!  And pretty easy, too, if you buy the pizza dough ready-made at the store like I did {sell out!}.  This really is such a fun meal to entertain with.  It's a social experience putting it all together, too, and absolutely delicious!

{What you need}

your favorite pizza dough recipe {Whole Foods has the best pizza dough!!}

mozzarella cheese {or feta, goat, whatever you like}

pizza sauce {Boboli brand is delish!}

olive oil for grilling

your favorite pizza toppings, like:

mushrooms

pepperoni

chicken

bacon

tomatoes

spinach

sausage

basil

oregano

garlic

blah blah blah

Divide the dough into as many pieces as personal-pizzas you will be making.  On a floured surface, roll each piece of dough out into a circle about 1/8th inch thick. Brush some olive oil on each piece of dough and place, oil side down, on a heated grill.  Grill for about one minute or until the bottom is brown.  Flip it over with tongs and grill the other side for about 30 more seconds.  Repeat with all your pieces of dough.  Let the crusts cool.    When you are ready to eat, top your personalized pizza with the toppings of your choice and return to the grill for about 2-3 minutes, watching carefully so that it doesn't burn.  It's best to do one pizza at a time.

{Inspired by THIS recipe}

Cabbage Crunch Cole Slaw

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A delicious and elegant variation to a regular cole slaw.  My MIL recently made this for a birthday bbq and I was delighted to see that I already had the cookbook that the recipe she used was from.  This may be my new favorite summer salad!

{What you need}

1/2 c vegetable oil

1/4 c sugar

3 T vinegar

1/2 t salt

flavor packet from ramen noodles {I used chicken flavor}

1/2 head cabbage, shredded

4 green onions, chopped

2 T toasted sesame seeds

1 package ramen noodles, broken up and uncooked

1/2 c toasted sliced almonds

red seedless grapes, as desired {I used about 2 cups}

In a blender or food processor combine veg oil, sugar, vinegar, salt, and ramen flavor packet.  Pour over shredded cabbage.  Add green onions and sesame seeds.  Toss together.  Just before serving, add ramen noodles, almonds, and grapes.  Makes 6 servings, and easily doubles/triples/etc...

Best Fruit Pizza

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This is such a beautiful, refreshing, and delicious summer treat.  It was a major hit at a family function we had this past weekend.  It was inspired by this recipe but I used a completely different frosting--this fruit dip, and made a thicker crust.  It was incredible!!!!

{What you need}

2 c sugar

2 sticks butter, softened

4 eggs

4 cups flour

1 tsp salt

1 tsp baking soda

1 tsp baking powder

{for a thinner crust, half all of the above ingredients}

1 large jar marshmallow puff

juice of 1/2 lemon

9 oz. cream cheese

crisco and flour to grease the cookie sheet

fruit topping ideas:

strawberries

kiwi

mandarin oranges

peaches

blueberries

raspberries

bananas

etc.

Cream the sugar, eggs, and butter.  In a separate bowl sift together flour, salt, powder, and soda.  Slowly add to the sugar mixture and form a soft dough.  Grease and flour the cookie sheet and spread the dough evenly on the sheet.  **This was a little hard for me, for some reason.  I had to grease my hands so the dough wouldn't stick to them.  That helped it be a little easier.**  Bake the crust at 375 for 12 minutes.  Set the sheet aside and cool completely.  Mix the puff, lemon juice, and cream cheese for the frosting.  Right before serving, spread the frosting evenly over the entire crust.  Slice as desired and put your choice of fruit on each slice.  I put strawberries, mandarin oranges, and kiwi on each slice.  It was so gorgeous!!!

Best Baked Beans

(source)

My mom has the best baked beans recipe, hands down.  And now you get to have it, too, just in time for summer barbecues!  The secret ingredient is molasses.  It gives it a sweet and savory flavor, all at the same time.  MMMMmmmmmmmm......

{What you need}

3-30 oz. cans pork and beans    

1/3 cup ketchup

1/3 cup molasses

2 Tablespoons mustard

1/2 medium onion, diced

6 oz. bacon (half a regular package)

In a medium sauce pan, fry up the bacon until it is nice and crispy.  Chop it up into lil' chunks.  In the bacon fat, saute the onion until translucent and fragrant.  Drain.  In a separate sauce pan (or slow cooker), combine beans, ketchup, molasses, and mustard.  Stir in the bacon and onion until evenly mixed.  Heat through on the stove top, stirring constantly, or in the slow cooker on high for about two hours.

(Compliments of Jackie Durrant)

Cashew Chicken Lettuce Wraps

Editor's note:  you'll need to at least quadruple this if you're planning on making it for a shower.  One batch makes enough for 4 or 5.

source

If you've ever been to PF Changst than you've probably at least heard of their mean lettuce wraps. This recipe is inspired by those delicious apetizers but has a few extra flairs to it. I served this at a wedding shower and it was a major hit! And they turned out so pretty, it was perfect for entertaining. Classy and delicious, that's how we roll. This recipe easily multiplies and freezes well if you want to make extras to whip out on a busy night. Enjoy!

{What you need}

(Don't be intimidated...)

at least 8 dried Shiitake mushrooms

(I got mine in the asian food isle in a package, there were like 16 in it. I used all of them

because we're kind of obsessed with mushrooms in my household. )

1.5 pounds boneless, skinless chicken breasts, chopped in small pieces

5 tablespoons vegetable oil

1 teaspoon fresh minced ginger

2 cloves minced garlic

3 chopped green onions

8 oz. can bamboo shoots, chopped

8 oz. can water chestnuts, chopped

1 1/2 cup cashew nuts

1 can of Chinese Rice noodles

iceberg lettuce leaves

{Lettuce wrap sauce}

2 tablespoons oyster sauce

1 1/2 tablespoons water

1 tablespoon cooking sherry

1 tablespoon soy sauce 1 tablespoon hoisin sauce

2 teaspoons cornstarch

1 teaspoon sugar

1 teaspoon sesame oil

Reconstitute the shiitake mushrooms by boiling water and soaking the mushrooms in the hot water for thirty minutes. Once they have been soaked, drain and dice them, removing any woody stem. Set aside.

While the mushrooms are soaking, combine all of the ingredients for the sauce in a large bowl (you'll eventually be adding the chicken to this bowl, too), making sure the cornstarch is fully dissolved. Set aside.

In a large skillet over medium heat add 3 tablespoons oil. Once heated, add the chicken pieces and fry until chicken is no longer pink, stirring constantly, about three minutes. Remove cooked chicken from skillet, place in the large bowl with the sauce in it and coat chicken evenly with the sauce.

In the same skillet, add 2 more tablespoons of oil. Ad the fresh ginger, garlic, and green onions and stir fry for about 1 minute, or until the garlic is golden in color. DON'T OVERCOOK GARLIC. Add the mushrooms, bamboo shoots, and water chestnuts. Stir fry for an additional 2 minutes or so.

Add chicken and sauce mixture to the skillet and stir fry until the sauce thickens. Add the cashews right before you serve it.

Serve on chilled iceberg lettuce leaves with rice noodles.

*And the crowd goes wild!!*

Citrus Water

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Refreshing and delicious. And so elegant! Great for parties or showers.

{What you need}

5 quarts water

3 cups sugar

2 tablespoons citric acid

1 teaspoon lemon extract
4 lemons, sliced

4 limes, sliced

pellet ice*

Mix together all ingredients and serve with lemon and lime wedges and pellet ice.

*pellet ice can be purchased at Sonic Drive In for under $2.00 for a ten pound bag. It is a great touch to this drink and is highly recommended for it!

Fruit Dip

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Three delicious ingredients. One unbelievable dip. Perfect for summer.

{What you need}

juice of 1/2 of a lemon

1 large jar Marshmallow Puff

1 1/2 packages (9 oz total) cream cheese

Mix together. Serve cold with fresh fruit of your choice!

Fruit ideas:

cantaloupe

honeydew

grapes

apples

kiwi

strawberries

bananas

mango

pineapple

Pineapple-Orange Slush

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Great for wedding or baby showers. I've had it at both, actually! Very refreshing and just beautiful. This was inspired by a recipe found at AllRecipes.Com, but I tweaked it a little to make it easier for me because I already had some ingredients that would work for it. This would also be great for summer barbecues or family parties because it is so easy to make and it just makes a TON. Enjoy!

{What you need}

2 Liters pineapple-flavored soft drink

(I think I used Shasta)

1 Liter Ginger ale

1 pint Orange-flavored sherbet

1 1/2 pint vanilla ice cream

Combine in a large punch bowl. Sort of chop the sherbet and ice cream up so it's not just a glob in the bowl, so that it can be separated into cups when it is served. Very tangy!

Summer Berry Salad

This salad is inspired by the classic strawberry-poppy seed dressing salad. I added some other things to give it a unique flavor, and it's just gorgeous.

{What you need}

1 medium bag of spinach

10-15 strawberries, sliced

1 cup blackberries

2 ripe avocados, sliced

3/4 cup candied walnuts

(store-bought they are called glazed walnuts, or try the recipe below)

1 cup grated mozzarella cheese

(also great with crumbled bleu cheese instead)

poppy seed dressing

(try Brianna's Homestyle brand, or the recipe below)

In a large serving bowl empty bag of spinach. Next add the cheese. Next add the strawberries, then the avocados. Next add the blackberries, followed by the candied walnuts. Toss immediately before you serve, add dressing to taste. Great for the summer!

{Poppy seed Dressing}

(compliments of Favorites)

1/3 cup sugar

2 tbs poppy seeds

1 1/2 tsp minced onion

1/4 tsp Worcestershire sauce

1/4 tsp paprika

1/2 cup vegetable oil

1/4 cup apple cider vinegar

Mix all ingredients in a food processor or blender.

{Candied Walnuts}

(compliments of Simply Recipes)

1/2 cup sugar

1 1/2 cups raw walnuts, chopped, halved, or whole

1/8 teaspoon coarse salt

Preheat oven to 350. Use middle rack in oven. Lay walnuts out on baking sheet in a single layer. Bake for 5 minutes. If not quite done, toast for 1 or 2 more minutes. Do not burn! Remove from oven and let cool in pan on a rack.

Pour sugar into a medium saucepan with a thick bottom. Have walnuts nearby, ready to quickly add to the pan at the right time. Cook sugar on medium heat, stirring with a wooden spoon as soon as the sugar begins to melt. Keep stirring until all the sugar has melted and the color is a medium amber. As soon as sugar is melted and the color is right, add the walnuts to the pan, quickly stirring and coating each piece with the sugar mixture. It's important to work as quickly as possible. As soon as the walnuts are coated with the sugar mixture, spread them out on a rimmed baking sheet, lined with parchment paper. Use two forks to separate the walnuts from each other, working very quickly. Sprinkle the nuts with salt. Let cool completely. Break apart.