SUMMER RECIPES ARE HERE :)

1-2-3 Blackberry Sherbet

Memorial Day Weekend Collection- 4 cups fresh or frozen blackberries, thawed 2 cups sugar 2 cups buttermilk In a food processor, combine blackberries and sugar, cover and process until smooth. Strain and discard seeds and pulp. Stir in buttermilk. Transfer puree to a 13 by 9-in dish. Freeze for 1 hour or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm. Just before serving, transfer the sherbet to a food processor, cover and process for 2-3 min or until smooth. YIELD: 1 quart (Source: Taste of Home)

Pot of S'mores

*Memorial Day Weekend Collection- Prep/Total Time: 25 min 1 pkg (14-1/2 oz) whole graham crackers,crushed 1/2 cup butter,melted 1 can (14 oz) sweetened condensed milk 2 cups (12 oz) semisweet chocolate chips 1 cup butterscotch chips 2 cups miniature marshmallows Prepare grill or campfire for low heat, using 16-18 charcoal briquettes or large wood chips. Line a Dutch oven with heavy-duty aluminum foil. Combine the graham cracker crumbs and butter, press onto the bottom of the pan. Pour the sweetened condensed milk over the crust and sprinkle with the chocolate and butterscotch chips. Top with miniature marshmallows. Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of six of them. Using long-handled tongs, place remaining briquettes on pan cover. Cook for 15 min or until chips are melted. To check for doneness, use the tongs to carefully lift the cover. YIELD: 12 servings S'MORE FUN. Feel free to change up the recipe for Pot of S'Mores (above) *Replace the semisweet chocolate and butterscotch chips with milk chocolate, peanut butter or vanilla (white) chips. *Use chocolate-or cinnamon-flavored graham crackers instead of the regular kind. *Try tossing in some caramels to add a bit of extra, ooey-gooey goodness. (Source: Taste of Home)

GRILLING BASICS

*To test the temperature of a charcoal grill, cautiously hold your hand 4 inches over the coals. Count the seconds you can hold your hand in place before the heat forces you to pull away. For medium heat, the coals should be gray with a red under-glow; you shouldn't be able to hold your hand above them for more than 3 seconds. For a gas grill, the temperature will read about 350 degrees. Cleanup will be easier if you coat the grill with nonstick cooking spray before beginning to cook. Don't spray the grill over the fire or you could have a flare-up.

GO INDY 500!!!

Dinner in a Packet

*Memorial Day Weekend Collection- 1 boneless pork loin chop (4 oz) 1 med potato, sliced 1 large carrot, sliced 1/4 cup frozen peas 1 TB onion soup mix Place the pork chop on a double thickness of heavy-duty foil (about 18 in by 14 in). Top with potato, carrot and peas. Sprinkle with soup mix. Seal foil tightly. Grill, covered,over medium heat for 30-35 min or until the meat juices run clear, turning occcasionally. YIELD: 1 serving. (Source: Taste of Home)

CAMPFIRE TACO SALAD

*Memorial Day Weekend Collection-6 snack-size bags (1 oz each) corn chips 1 can (15 oz) chili without beans 3 cups (12 oz) shredded cheddar cheese 3/4 cup sour cream 1 jar (8oz) mild salsa 1/2 medium head iceberg lettuce, shredded Cut the top of each bag of chips; set aside. Place chili in a saucepan; cook on a grill over medium heat for 10 min or until heated through, stirring occasionally. Spoon about 2 TB of chili into each bag of chips. Top with cheese, sour cream, salsa and lettuce. YIELD: 6 servings. (Source: Taste of Home)