For all you folks who like to grill, I found this great little website called “GrillingTimes.com” that gives detailed grilling times for all kinds of meat, fish seafood and vegetables. It also tells you how to determine grilling temperatures. Click the icon below and take a gander for yourself . . .
I was craving donuts one evening, so I started “Googling” different donut recipes. I’m not a big fan of spending hours in the kitchen, especially in the summer. So, I modified my search to “Easy Donuts” and toppled upon this recipe. I ran to the store the next morning and picked up a few tubes of buttermilk biscuits – as the recipe calls for – and in no time we had delicious donuts. It’s as easy as the title says. My wife said they used to make these all the time as kids and they used the cap from the vanilla bottle to cut out the centers.
Tube(s) of buttermilk biscuits
Oil
Toppings
Directions
One tube makes 10 donuts and 10 small donut holes.
We got this recipe from our neighbor’s parents. Our kids call them Grandma Lynn and Grandpa Tom. They dropped a plate of these babies off one day and we devoured them. The combination of flavors make these delicious!
2 1/3 C. all-purpose flour
2/3 C. packed light brown sugar
3/4 C. (1 1/2 sticks) butter or margarine
1 egg, slightly beaten
2 C. (12 oz. pkg.) semi-sweet chocolate chips, divided
1 C. coarsely chopped nuts
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 3/4 C. (10 oz. pkg.) SKOR English Toffee Bits, divided
Cool completely in pan on wire rack. Cut into bars.
Makes about 48 bars.
A friend of mine surprised me with a loaf of this TASTY rhubarb bread. He and his wife have replaced the rhubarb with apples and 1 teaspoon of cinnamon as a recipe alternative. He brought in a couple slices to share and that too was excellent. I asked him for the recipe he handed me a print-out from the All Recipes.com website. Enjoy!
1 C. milk
1 T. lemon juice
1 tsp. vanilla extract
1 1/2 C. brown sugar
2/3 C. vegetable oil
1 egg
2 1/2 C. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 1/2 C. chopped rhubarb
1/2 C. chopped walnuts
TOPPING:
1/4 brown sugar
1/2 tsp. ground cinnamon
1 T. butter, melted
I first tried these at my cousin Gina’s house. The recipe is so easy, her kids made them before our annual Twins vs. Brewers weekend. They were sooo tasty. I think I ate half a pan. YIKES!
1 – 12 oz. pkg semi-sweet chocolate morsels
1 – 14 oz. can sweetened condensed milk
2 T. margarine
2 C. dry roasted peanuts
1 – 10 oz. pkg miniature marshmallows
A friend of ours from church shared this delicious recipe with us. I am not a big leftover fan, but this dish was excellent heated up the next day, and the day after that!!!
12 oz. spaghetti, cooked and drained
1 – 1 1/2 lb. hamburger
16 oz. sour cream
Large jar spaghetti sauce
2 C. Mozzarella cheese
3/4 C. Parmesan cheese
2 eggs
Bake 350º for 30-40 minutes.
A co-worker of mine brought these beauties into work. They’re like Special K Bars with a more chocolaty-caramel flavor from the Milky Way bars. They were really good!
6 C. Rice Krispies or Special K
8 large (2.05 oz.) Milky Way bars
1 C butter
12 oz. bag milk chocolate chips
Melt butter and Milky Way bars over LOW heat. Stir in cereal and spread in 9×13 inch pan. Melt chips and spread over top.
I got this recipe from Jean, a friend of mine at work. She brought these in to honor Syttende Mai, Norweigan Constitution Day (May 17). I asked her to write a little bit about the recipe and posted her comments below:
“This is grandma’s recipe for Krumkake. It is a Norwegian treat made mostly at Christmas and for Syttende Mai (May 17), which is Norway’s Constitution Day. I keep the cookies stored in a shoe box or larger cardboard box, not in Tupperware. Cookies go soggy in humidity. The old-fashioned Krumkake griddles are used on the burner of an electric stove. New-fangled griddles are electric and make two cookies at a time, but aren’t nearly as good. Check grandma’s cupboard for her old griddle. It might be discolored from use, but will work well. No need to grease the griddle as previous use has seasoned it. Enjoy! “
1/2 C. butter (1 stick)
1 C. sugar
2 eggs
1 C. milk
1 C. flour (maybe more if batter is thin)
2 tsp. vanilla
Cream butter and sugar and then add vanilla. Beat eggs with milk. Alternately add egg mixture and flour mixture to butter/sugar. May be done with an electric mixer.
Heat Krumkake griddle to medium heat. Put about a generous tablespoon of batter on griddle. Close lid and cook for about 1 minute. Flip griddle and cook another 30 seconds. Cookie should be thin and barely starting to brown. Quickly remove from griddle with a knife and roll cookie around a shaping cone or wooden spoon handle. Remove when crisp. Eat as is or pipe whipped cream into cookie. Yum!
This recipe comes to you from my neighbors. We often stop by and see if we can catch them right before dessert. This time we caught them just before dinner and this veggie pasta salad was sitting on the counter. It tastes as good as it looks.
1 box of Rotini noodles
1 bottle Italian dressing
broccoli
cauliflower
grape tomatoes
carrots
black olives
peppers
(or whatever other veggies you wish)
Cook and drain pasta. Cut veggies (i.e. broccoli, cauliflower, carrots) to the size of your liking. Mix cooked pasta and veggies together. Pour Italian dressing over all. My neighbors used about 3/4 bottle. Mix and let marinate overnight, turning container over periodically during marinating.
This recipe is the original Nestlé Toll House chocolate chip cookie recipe with peanut butter and chocolate chips. They were excellent!
2 1/4 C. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 C. butter or margarine (softened)
3/4 C. sugar
3/4 C. packed brown sugar
1 tsp. vanilla extract
2 large eggs
1 pkg. (11 oz.) Nestlé Toll House peanut butter & chocolate chips
1 C. chopped nuts (I didn’t use these)
Combine flour, baking soda and salt in small bowl. Beat butter, sugar, brown sugar and vanilla extract in a large mixing bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir morsels and nuts. Drop by rounded tablespoons onto ungreased baking sheets. Bake 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
VARIATION
Grease 15×10″ jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20-25 minutes or until golden brown. Cool in pan on wire rack.
