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August Recipes


In just 10 minutes, this smoky and delicious blend of flavors creates a new family barbecue classic.

1   (16 oz.) pkg Hillshire Farm® Smoked Sausage

1   Onion

1   Green Pepper

2   Apples

14 Cherry Tomatoes

3   Potatoes (parboiled)

Apricot preserves

2   (16 oz.) Cans Sauerkraut (drained)

Cut sausage, onion, green pepper, apple, tomatoes, and potatoes into 1-inch pieces and assemble on skewers.

Grill over medium-high heat for 10 minutes. During the last two minutes of grilling, glaze with apricot preserves to taste. Serve over heated sauerkraut.

Recipe From: Hillshire Farm® 


1    Cup Sugar

1    Tbsp. Flour

1    Tbsp. Mustard

1    tsp. Salt


3    Eggs

1    Cup Milk

1/2   Cup Vinegar

1    lb. Elbow Macaroni (cooked)

2    Carrots (shredded)

6    Hard boiled Eggs (diced)

1    Cup Celery (diced)

1    Small Onion (diced, if desired)

Combine in a fry pan, the sugar, flour, mustard, salt, pepper (to taste) and egg. Stir together very well. Add the milk, slowly while stirring. When mixed completely add vinegar and stir again. Turn on the heat to medium and cook slowly, stirring constantly, until thick and smooth. Cool completely. Add macaroni, carrots, hard boiled eggs, celery and onion. Stir together to coat and chill. Serve chilled

Note: This recipe can be used for potato salad as well. Just omit macaroni and add cooked, diced potatoes.
Recipe From: Elsie Pyles


2    Cups Gold Medal Flour (or Soft as Silk)

2    Cups Sugar

1    tsp. Baking Soda

1/2    tsp. Baking Powder

1    tsp. Salt

1/2    Cup Crisco

1    Cup Water (or half orange juice)

1    tsp. Vanilla

3 1/2    oz. Unsweetened Chocolate (melted, cooled)

2⁄3    Cup Buttermilk

2    Eggs

Heat oven to 400 degrees. Line cup cake tins.  Measure flour, sugar, baking soda, baking powder and salt into a large bowl. Cut in crisco then add water and vanilla. Beat 2 minutes then add the cooled melted chocolate, butter milk and eggs. Beat for 2 more minutes. bake at 400 degrees for 15 minutes. Makes 30 cup cakes, Cool. Frost.

Recipe From: Elsie Pyles


This easy dessert is the perfect sweet to have waiting in your freezer on hot summer days. You could use any flavor of sherbet as the bottom layer.

2   Cups Chocolate Chips

2   Cups Powdered Sugar

15 oz. Can Evaporated Milk

1/2  Cup Butter

1   tsp. Vanilla

6   Cups Orange Sherbet

5   Cups Vanilla Ice Cream

1   Cup Frozen Nondairy Topping (thawed)

NOTE: To make this dessert no cook, use two containers of chocolate fudge ice cream topping instead of the chocolate sauce.

In medium saucepan, combine chocolate chips, powdered sugar, evaporated milk, and butter. Cook and stir over medium heat until chips and butter melt and mixture comes to a boil. Reduce heat and simmer for 8 minutes, stirring frequently. Remove from heat and set aside to cool completely.

Soften orange sherbet until spreadable. Spread in bottom of 13x9" baking pan and set in freezer for 15 minutes. Soften vanilla ice cream and fold in whipped topping until blended. Spread over orange sherbet and set in freezer for 1 hour until firm.

Spread completely cooled chocolate sauce over vanilla ice cream layer and freeze for 4-8 hours until firm. Cut into squares to serve. 12 servings


This delicious four ingredient recipe cooks in minutes on your grill. Make sure to cook the bacon just until it begins to brown but is still pliable so it can easily wrap around the turkey pieces.

6  Slices Bacon

2  (3⁄4 lb. each) Turkey Tenderloins

1⁄4  Cup Italian Salad Dressing

2  Tbsp. Chicken Broth

1⁄2  tsp. Pepper

1⁄2  tsp. Dried Thyme Leaves

Prepare and heat grill. In medium skillet, cook bacon, turning frequently, for a few minutes until bacon begins to brown but is still pliable. Drain bacon on paper towels.

Slice turkey tenderloins crosswise into four pieces each. The thin ends of the tenderloin need to be paired up so they will cook evenly, so pair them, and you'll end up with six pieces. Wrap bacon around each of the six pieces of turkey. In small bowl combine salad dressing, broth, pepper and thyme leaves; brush over turkey and bacon.

Place wrapped tenderloins on grill 4-6" from medium heat. Cook for 12-15 minutes until turkey is thoroughly cooked and bacon is crisp, basting occasionally with salad dressing and turning to cook evenly. Discard any remaining dressing mixture. 6 servings


Our kids will absolutely love these easy, frozen treats, rich with chocolate and banana.

2   Cups Milk

3   oz. pkg. Instant Vanilla Pudding Mix

2   Mashed Bananas

2   Cups Chocolate Milk

4   oz. pkg. Instant Chocolate Pudding Mix

1   Cup Miniature Semisweet Chocolate Chips

18 Paper Cold Drink Cups

18 Wooden Popsicle Sticks

In a small bowl add 2 cups milk to the vanilla pudding mix and beat well. Stir in mashed bananas and beat until combined. In another small bowl, mix chocolate milk with chocolate pudding mix and beat until combined. Fold in miniature chocolate chips.

Spoon 1/2 of the banana pudding mixture into the drink cups. Layer chocolate mixture over the banana mixture. Repeat with remaining banana mixture and blend with a knife to marble. Place wooden sticks in the center of the popsicle mixture and freeze until solid. To serve, peel away the drink cups. 18 popsicles.


"You won't have to fuss with a lot of seasonings to fix this tangy coleslaw. This speedy salad is an old family favorite."

1  Small Head Cabbage (shredded)

3  Medium Carrots (shredded)

1  Cup Mayonnaise    

1⁄3  Cup Sugar

1/4 Cup Cider Vinegar

In a large bowl, combine cabbage and carrots. In a small bowl, combine the mayonnaise, sugar and vinegar. Pour over cabbage mixture and toss to coat. Serve with a slotted spoon.

Recipe From: Denise


This super easy recipe combines a chocolate cookie base with ice cream and a really rich and creamy homemade chocolate sauce that stays creamy even when it's frozen.

1/2  lb. Chocolate Sandwich Cookies (crushed)

1/4  Cup Butter (melted)

1/2  Gallon Vanilla Ice Cream (slightly softened)

3   Cups Powdered Sugar

1   Pint Half and Half

12 oz. pkg. Semisweet Chocolate Chips

1/2  Cup Butter

1  tsp. Vanilla

1  Cup Salted Peanuts (chopped, if desired)

In large bowl, combine crushed cookies and melted butter and mix well. Press in bottom of 13x9" pan. Top with scoops of vanilla ice cream. Spread ice cream gently into an even layer. Place in freezer.

In large saucepan, combine powdered sugar, half and half, chocolate chips and butter. Bring to a boil. Lower heat and cook, stirring constantly, for 6-8 minutes until thickened. Remove from heat and add vanilla; stir to blend. Let sauce cool completely.

If desired, sprinkle peanuts over ice cream. Pour sauce over peanuts and return pan to freezer. Cover and freeze for 4-6 hours until firm. 16 serving.