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July Recipes

Popsicle Punch

4  Cups Lemon Lime Soda

4  Cups Lemonade

1  (12 oz.) Can Seltzer

1  Cup Strawberries (sliced)

2  Mangoes (cubed)

3  Strawberry Popsicle Fruit Pops

3  Mango Popsicle Fruit Pops

Extra Strawberries and Mango (for garnish)

In a large pitcher, stir together soda, lemonade, seltzer, strawberries and mangoes. Pour into glasses and garnish rim with a strawberry and a mango slice. Place a popsicle in each glass, instead of ice to keep it cold. Serves 6


Frosted Lemonade

1/2 Cup Fresh Squeezed Lemon Juice

1/2 Cup Sugar 

2    Cups Water   

6    Cups Vanilla Ice Cream

Lemon Slices (for garnish)

Mix lemon juice and sugar together in a pitcher until the sugar is fully dissolved. Add water to dilute and chill. Into a blender, add lemonade and ice cream. Blend until smooth and divide among 3 cups. Garnish with slices of lemon and serve. Serves 3.


Strawberry Limeade

1/3 Cup Sugar 

1/3 Cup Water

1/2 Cup Lime Juice   

1/2 lb. Strawberries (sliced)

20  to 30 Mint Leaves

2    Cups Cold Water

To make the simple syrup, combine the 1/3 cup sugar and 1/3 cup water in a saucepan and cook over medium-high heat for 5 to 10 minutes or until the sugar is dissolved and the liquid is clear. Cool completely.

In a large mason jar or a pitcher, combine the lime juice, simple syrup, strawberries, mint leaves and 2 cups cold water. Let sit in the refrigerator for 2 to 3 hours for the flavors to meld. Serve with ice and enjoy. Serves 2.


Sweet-heat Baby Back Ribs

2    tsp. Smoked Paprika 

2    tsp. Chili Powder

2    tsp. Dry Mustard

1    tsp. Garlic Powder

1    tsp. Ground Ginger

4    tsp. Salt

2    tsp. Fresh Ground Black Pepper

2    (3 lb.) Slabs Baby Back Ribs

1    (12 oz.) Can/bottle Cherry Flavored Soda

1    (15 oz.) Can Tomato Sauce

1/3 Cup Light Brown Sugar

1    Tbsp. Dijon Mustard

2     tsp. Chili-garlic Sauce (or favorite hot  sauce)

Preheat oven to 325 degrees F. Stir together paprika, chili powder, dry mustard, garlic powder, ginger, salt and pepper in a bowl. Sprinkle 2 tablespoons spice mixture over the ribs, dividing evenly between slabs, front and back. Place ribs on a rimmed baking sheet; wrap tightly with aluminum foil. Bake until tender, 2 to 2 1/2 hours. Remove foil; rest for 30 minutes.

Combine cherry soda, tomato sauce, brown sugar, Dijon mustard, chili-garlic sauce and 1 tablespoon of spice mixture in a medium sauce pan. Bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until reduced to 2 cups, around 25 to 30 minutes. 

Heat grill to medium. Grill ribs, basting with 1 cup of the  cherry soda sauce, turning frequently, until lightly charred and lacquered, 10 to 15 minutes. Transfer to a platter and serve with remaining cherry soda sauce and spice mixture. Serves 6 to 8.


Sweet & Fiery Pineapple Salsa

1 1/2 Cups Fresh Pineapple (diced small)

2       (4 oz.) Hatch Chiles (diced small)*

1/4    Cup Red Onion (finely chopped)    

1/4    Cup Fresh Cilantro (chopped)

1       to 2 Fresno Chiles (seeded, diced small)*

2       Tbsp. Fresh Lime Juice

Salt and Freshly Ground Black Pepper

Toss together pineapple, Hatch Chiles, red onion, fresh cilantro, Fresno chiles and lime juice. Season with salt and pepper to taste. Yields 2 cups.

Serve on grilled hot dogs with cooked bacon and melted pepper Jack cheese!

*Can substitute chiles of your choice if desired.

Note: Hatch Chiles are actually a generic name for New Mexican Peppers that are grown in the Hatch Valley. They have a perfect balance of flavor and heat. They are harsh eaten raw, so nearly always roasted. Flame roasting these peppers creates caramelization of sugars which add a tantalizing smoky flavor to the chile.


Foil-Pack French Dip Sandwiches

1/2 Cup Unsalted Butter (softened to room 

      temperature)

1    Package Au Jus Gravy Mix (separated) 

1    tsp. Worcestershire Sauce   

3/4 tsp. Dried Minced Garlic

1/2 tsp. Onion Powder

Heavy Duty Aluminum Foil

1    Long/Large Baguette (or 2 smaller ones)

1    lb. Deli Roast Beef 

1    pkg. Sliced Provolone Cheese (12 slices total)

Preheat grill (or oven) to medium-high heat (400 degrees F.) 

Start by making the butter mixture. Combine the softened butter (not melted), 1 Tbsp. of the au jus gravy mix, Worcestershire sauce, dried minced garlic and onion powder in a small bowl. Stir until ingredients are completely combined and set aside.

Cut the baguette into 4 equal parts about 6 to 10 inches in length each. Next make an ODD number of slices (approx. 1/2 inch wide) into each piece of the baguette, cutting only about 3/4 of the way down. It is important to cut an ODD number of slices so that each sandwich pull-away has two pieces of bread.

Separate the butter mixture into 2 equal parts. Set 1 aside for later. Using a butter knife, spread a small amount of butter mixture inside each slice. Slice the individual pieces of cheese in half and place 1 piece, along with 1 piece of roast beef in between every two slices in the bread. (this will create small pull-apart sandwiches, so you do not want meat and cheese in each slice).

Take remaining half of butter mixture and brush it along the tops and sides of each of the bread pieces with a pastry brush.

Wrap each baguette section completely in foil. Make sure none of the bread is exposed.

Place in preheated oven for 10 minutes or the preheated grill for 6 to 9 minutes, turning frequently, or until bread is toasty and cheese is melted. If you have a thicker baguette it might take longer.

To prepare au jus. Take remaining mix and place in a small saucepan over medium heat, Add 2 cups cold water and whisk. Bring to a boil and then reduce heat to a simmer to allow it to thicken slightly. Serve on the side in 4 small, individual bowls.

Remove foil packs and open carefully to let steam escape. Serve hot. Serves 4.

To eat, pull a small sandwich free and dip in au jus sauce.


BBQ Glazed Pork Chops

 1    Tbsp. Olive Oil

 2    Cloves Garlic (pressed)

 1    Tbsp. Chili Powder

 1/4 tsp. Cayenne Pepper

 1    Cup Ketchup

3/4 Cup Bourbon

1/4 Cup Molasses

1/4 Cup Cider Vinegar

2    Tbsp. Dark Brown Sugar

2    Tbsp. Dijon Mustard

1    tsp. Worcestershire Sauce 

Salt and Pepper (to taste)

8    Bone-in Pork Chops (1 inch thick)

Heat oil and garlic in a medium saucepan over medium heat, stirring occasionally, until garlic sizzles (do not let it brown), about 1 minute. Add chili powder and cayenne. Cook, stirring constantly, 1 minute.

Add ketchup, bourbon, molasses, vinegar, sugar, mustard and Worcestershire sauce. Simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes. Season with salt and pepper.

Heat grill to medium-high. Season chops with salt and pepper. Grill, turning once, until a thermometer inserted in the thickest part (avoiding the bone) registers 135 degrees, 10 to 14 minutes, basting with the glaze (about 2/3 cup) during the last 4 minutes of cooking. Transfer to a platter and baste again. Serve with remaining glaze. Makes 8 servings.


Mason Jar Citrus Coolers

1 1/2 Cups Fresh Orange Juice

1/2    Cup Lime Juice

1/2    Cup Lemon Juice  

1 1/2 tsp. Sugar (times 8)

Lemon Slices (for garnishing)

Lime Slices (for garnishing )

6       Cups Club Soda

In a measuring cup or pitcher, stir together fresh orange juice, lime juice and lemon juice. Spoon sugar into each of 8 mason jars and top with juice mixture. If desired add lemon and lime slices. When ready to serve, fill each mason jar with ice, cover and shake to dissolve sugar, then top with club soda. Serves 8.


Campfire Nacho Skillet

1 lb. Ground Beef

1 Jalapeno Pepper (sliced)

1 Bunch Green Onions (thinly sliced white and 

   green parts)

1 Bag Tortilla Chips

2 Cups Cheddar Cheese (shredded)

2 Cups Iceberg Lettuce (chopped)

1 Tomato (chopped)

1 Jar Salsa or Taco Sauce for Drizzling or   

   Dipping (size depends on how much you like it)

In a cast-iron skillet, cook the ground beef over medium heat (use grill, campfire or stove top) until no longer pink. Create a hole in the center of the meat and add jalapenos and green onions. Cook, stirring frequently for 3 to 4 minutes. Transfer mixture to a bowl and line the bottom of the hot skillet with tortilla chips. Pour ground beef mixture evenly over the chips. Top with cheese, lettuce, tomatoes and salsa/taco sauce. Serve immediately. Serves 4

Not: This recipe is very versatile. Swap out veggies for your favorites or use a flavored variety of chip. Use sausage or chicken instead of beef. Add avocados and sour cream. Get creative!


Deviled Egg Potato Salad

3 1/2 lbs. Yukon Gold Potatoes (peeled, cut into  1 inch pieces)  

Salt and Pepper  

1       Cup Mayonnaise

3       Tbsp. Yellow Mustard

6       Large Hard Boiled Eggs (peeled, chopped)

3       Ribs Celery (thinly sliced)

1/4    Cup Celery Leaves (chopped)

6       Scallions (thinly sliced)

1/3    Cup Fresh Flat-Leaf Parsley (chopped)

1       (4 oz.) Jar Pimentos (diced, drained)

Sweet Paprika (for garnish)

Place potatoes in a medium saucepan; cover with cold, salted water. Simmer until tender, 4 to 5 minutes. Drain.

Combine mayonnaise and mustard in a bowl. Add potatoes, eggs, celery, leaves, scallions, parsley and pimentos and toss to combine. Season with salt and pepper (to your taste). Chill. Garnish with paprika. Serve cold.