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July Recipes



1    Bag (1 lb 4 oz.) Refrigerated Red Potato Wedges with Skins (4 cups)

1/4 Cup Honey

1/4 Cup Yellow Mustard

1    Cup Celery (diced)

1/2 Cup Red Bell Pepper (chopped)

2    Tbsp. Green Onion (chopped)

1/4 tsp. Garlic Powder

1/4 tsp. Salt

1/8 tsp. Ground Black Pepper

In a 2 quart microwavable casserole, place the potatoes; cover and microwave on high 3 to 5 minutes or until desired doneness. Cool for about 5 minutes.

Meanwhile, in a small bowl, mix the honey and mustard until well blended. Add the remaining ingredients to the potatoes in the casserole bowl. Pour the honey mixture over the salad; mix gently to coat. Serve warm. 

Makes 12 servings.


1    Jalapeno (seeded, finely diced)

2    Cloves Garlic (finely minced)

3    Tbsp. Fresh Lime Juice  

1/4 tsp. Crushed Red pepper

1/2 tsp. Salt (or to taste) 

      Black Pepper (to taste)

3    Tbsp. Olive Oil

2    Cucumbers (very finely sliced)

4    Tbsp. Cilantro (minced)

Dice the jalapeno and garlic and place into a medium size bowl. Add 3 tablespoons of fresh lime juice, the crushed red pepper, salt and pepper. Use a whisk to incorporate the 3 tablespoons of olive oil. Set aside.

Finely slice the cucumber, they need to be as thin as you can make them! (see picture) Add the cucumbers to the dressing and stir together. Finely mince the cilantro and add it to the bowl. Stir to combine. You can serve it immediately or let it sit for a couple hours to marinate. It is best to serve this salad at room temperature, olive oil solidifies slightly when cold. 

Makes 5 to 6 servings.


3    Cups Liquid (from canned red beets) 

1    Cup Cider Vinegar

1    to 1 1/3 Cups White Sugar (to taste) 

1/4 tsp. Ground Cinnamon

1/8 tsp. Ground Cloves

1/3 tsp. Salt

1    Dozen Hard Boiled Eggs (peeled)

Combine the beet liquid, vinegar, sugar and spices in a sauce pan. Heat to a simmer and cook for about 10 minutes. Remove from heat and cool until just warm. Pour over hard boiled eggs in a non-reactive container (a large glass jar works well). 

Refrigerate for at least a day before serving. The eggs are more colorful and have more flavor if they are allowed to soak in the pickling liquid longer. It is also tasty (and helpful) to dump the sliced red beets in with the eggs. Helps keep the eggs below the liquid level, plus they taste great. 

Makes 12 eggs.



4       lbs. Ass. Chicken Thighs, Drumsticks and Wings 

1       Recipe White BBQ Sauce (below)

Fresh Parsley (for garnish)  

1 1/2 tsp. Salt

1/2    tsp. Black Pepper


White BBQ Sauce: 

1/2  Cup Mayonnaise

1/4  Cup Cider Vinegar

2     Tbsp. Horseradish (drained)

1     Tbsp. Lemon Juice

3/4  tsp. Sugar

1/4  tsp. Cayenne Pepper

3/4  tsp. Salt

1/2  tsp. Black Pepper

Heat grill on medium-low. Season the chicken parts all over with the salt and pepper. Grill chicken, covered for 20 minutes, turning occasionally.

While chicken grills, make the white BBQ sauce. Whisk together all the ingredients until smooth. It makes about 1 3/4 cups sauce. Place 3/4 cup of sauce in a bowl. Uncover chicken; generously brush with sauce. Turn chicken pieces over. Cook, brushing and turning chicken 2 more times, 5 minutes or until chicken is cooked through (160 F.) Garnish with parsley; Serve with remaining sauce. 

Serves 8.



3 1/2 Cups Fresh Blueberries (divided)

1/4    Cup Sugar

1/8    Cup Brown Sugar

1       Tbsp. plus 1 1/2 tsp. Cornstarch

1       Tbsp. plus 1 1/2 tsp. Water

3/4    tsp. Lemon Zest



3/4  Cup Unsalted Butter (melted)

2     Cups All-purpose Flour

1     Cup Toasted Pecans (chopped fine)



2    Cups Heavy Cream

16  oz. Cream Cheese (room temperature)

2    Cups Confectioner’s Sugar

To make the topping:  In a large pot combine 1 1/2 cups of the blueberries, sugar and brown sugar. Cook on the stove top on medium-high heat, stirring constantly. Stir until the sugar is combined, the blueberries start to pop and the mixture comes to a boil. 

Mix the cornstarch and water together until combined then add to the blueberries and stir until mixture becomes thick. Remove from the heat. Stir in the remaining 2 cups of blueberries and the lemon zest. Cool to room temperature and refrigerate until ready to use. (Yields 1 quart.)

To make the crust: Preheat oven to 325 degrees F. Butter a 9x13x2 baking pan. Combine the crust ingredients. Press into the bottom of the prepared pan. Bake until crust starts to brown lightly (about 15 minutes). Cool to room temperature.

To make the filling: Whip the cream to soft peaks and set aside. In a separate bowl, combine the cream cheese and confectioners’ sugar. Fold the whipped cream into the cream cheese mixture until just combined. Spread the filling onto the cooled crust. Top with the blueberry topping and refrigerate 1 hour or until set. Serve cold. 

Serves 24.



6       Slices Bacon (chopped into small pieces) 

3       Cups Self-Raising Flour

6       Tbsp. Cold Butter (cut into small pieces)

1 1/4 Cups Mozzarella (grated)

1 1/4 Cups Cheddar (grated)

2       Eggs 

3/4    Cups Milk

1/2    Cups Fresh Parsley (chopped)

Preheat oven to 350 degree F. Grease and line the bottom of an 8 inch round baking pan with parchment paper. Grease the sides of pan.

Cook the bacon pieces in a small fry pan over medium-high heat for 2 to 3 minutes or until golden brown.

Put flour in a large bowl. Add the butter pieces and use your fingers to rub the butter into the flour, until sand-like. Add 1 cup of the mozzarella, 1 cup of the cheddar and bacon. Stir to combine.  Beat the eggs and milk together, add to the flour mixture. Stir together to form a dough. Turn out onto a floured surface and gently knead together. Divide the dough into 8 balls. 

Place the remaining mozzarella, remaining cheddar and parsley in a small bowl and mix to combine. Roll each of the 8 balls in the cheese mixture. Place into the prepared tin and bake for 35 minutes or until the bread is golden brown. 

Serves 8.


1    (9 inch) Prepared Graham Cracker or Chocolate Cookie Crumb Pie Crust

1    Cup Heavy Whipping Cream

1    (10 oz.) Pkg. Peanut Butter Chips 

2    oz. Smooth Peanut Butter

2    tsp. Vanilla Extract

2    Cups Heavy Whipping Cream

1/4 Cup White Sugar

1/2 Cup Chocolate Syrup

Place 1 cup heavy cream in a small saucepan. Heat to just below boiling point. Place peanut butter chips, peanut butter and vanilla in a food processor. With the processor running, slowly drizzle the hot cream down the pouring chute. Process until mixture is smooth. Set aside to cool.

In a large bowl, whip 2 cups cream until soft peaks form. Slowly add sugar while continuing to beat, until cream forms stiff peaks. Gently fold in the cooled peanut butter mixture. Do not incorporate completely; leave some white streaks in mixture. Pour mixture into the pie shell and chill at least 6 hours. Drizzle each plate with chocolate syrup before serving. 

Serves 8. 



22 Small Skewers (4 to 6 inches)

1   Pint Cherry Tomatoes

8   oz. Ciliegine (mini mozzarella balls)

1   Bunch Fresh Basil (22 to 44 leaves needed)

Balsamic Dipping Sauce


Dipping Sauce:

1/4    Cup Olive Oil

1 1/2 Tbsp. Balsamic Vinegar

2        tsp. Dijon Mustard

2        tsp. Maple Syrup or Honey

Pinch of Salt

Fresh Ground Pepper (to taste)

On each skewer, thread the following in alternating patterns: one cherry tomato, one ciliegine (mozzarella ball), one basil leaf, one tomato.

To prepare the dipping sauce simply whisk together all the sauce ingredients in a small bowl until emulsified. Serve skewers on a platter with the sauce nearby. 

Makes 22 skewers.


1 1/2 Cups Fresh Strawberries

2       Large Lemons

1/4    Cup Agave Nectar   

2 1/2 Cups Cold Water

Extra Strawberries for Garnish

Wash and hull the strawberries. Squeeze the juice from the lemons. In a blender combine the strawberries, lemon juice and agave nectar. Blend on high until smooth, about 2 minutes. Pour mixture into a pitcher and add the cold water, whisk together. Refrigerate until completely chilled, about 1 hour. Serve over ice and garnish with strawberries. 

Serves 4.