••••CHERRY BARBECUE SAUCE🍒🌰🐄🍅🐮🍮!!••••

(Source: tasteofhome.com & Ilene Harrington, Nipoma, California)

••••CHERRY BARBECUE SAUCE🍒!!••••

 

TOTAL TIME: Prep/Total Time: 30 min.

MAKES:18 servings

Ingredients

• 1 medium onion, chopped
• 2 tablespoons butter
• 2 garlic cloves, minced
• 2 cups fresh or frozen dark sweet cherries, pitted and coarsely chopped
• 1 cup ketchup
• 2/3 cup packed brown sugar
• 1/4 cup cider vinegar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons ground mustard
• 1/2 teaspoon pepper
• 1/8 teaspoon Liquid Smoke, optional

 

Directions

1. In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally.Yield: about 3-1/2 cups.  

Originally published as Cherry Barbecue Sauce in Backyard Living May/June 2006, p64

Nutritional Facts

3 tablespoons: 74 calories, 2g fat (1g saturated fat), 3mg cholesterol, 184mg sodium, 16g carbohydrate (12g sugars, 1g fiber), 1g protein. 

••••SKILLET MACARONI AND CHEESE🧀🥛🥘🍶!!••••

(Source:  tasteofhome.com & photos also & Ann Bowers, Rockport, Texas)

••••SKILLET MACARONI AND CHEESE!!

••••YUM!!

 

TOTAL TIME: Prep/Total Time: 25 min.

MAKES:4 servings

Ingredients

• 2 cups uncooked elbow macaroni (about 8 ounces)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1-1/2 cups half-and-half cream
• 3/4 pound process cheese (Velveeta), cubed

 

Directions

1. Cook macaroni according to the package directions; drain.
2. Meanwhile, in a large nonstick skillet, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Reduce heat; stir in cheese until melted.
3. Add macaroni. Heat through, stirring constantly.Yield: 4 servings.  

Originally published as Skillet Mac & Cheese in Simple & Delicious September/October 2008, p14

Nutritional Facts

1-1/2 cups: 600 calories, 37g fat (23g saturated fat), 144mg cholesterol, 1185mg sodium, 40g carbohydrate (9g sugars, 1g fiber), 23g protein.

••••ZESTY MARINATED SHRIMP🍤🍮🌰🥘🌿🦐!!••••

(Source: tasteofhome.com & photos also & Mary Jane Guest, Alamosa, Colorado)

••••ZESTY MARINATED 🍤 SHRIMP!!

 

TOTAL TIME: Prep: 10 min. + chilling

MAKES:54 servings

Ingredients

• 12 lemon or lime slices
• 1/2 cup thinly sliced red onion
• 1 tablespoon minced fresh parsley
• 1/2 cup canola oil
• 1/2 cup lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon dill weed
• 1/8 teaspoon hot pepper sauce
• 2 pounds peeled and deveined cooked shrimp (26-30 per pound)

 

Directions

1. Place first eight ingredients in a large bowl; toss with shrimp. Refrigerate, covered, 4 hours, stirring occasionally. Drain before serving. Yield: about 4-1/2 dozen. 

Originally published as Zesty Marinated Shrimp in Country Woman Christmas Annual 2001, p21

Nutritional Facts

1 shrimp: 28 calories, 1g fat (0 saturated fat), 26mg cholesterol, 36mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 3g protein.

 

••••LEMON SUPREME PIE🍋🧀🍰🍚!!••••

(Source: tasteofhome.com & photos also, Jana Beckman, Wamego, Kansas)

••••LEMON SUPREME PIE🍋!!

••••THIS LOOKS AMAZING!!

 

TOTAL TIME: Prep: 25 min. + chilling Bake: 25 min. + chilling

MAKES:8 servings

Ingredients

• Pastry for deep-dish pie (9 inches)
• LEMON FILLING:
• 1-1/4 cups granulated sugar, divided
• 6 tablespoons cornstarch
• 1/2 teaspoon salt
• 1-1/4 cups water
• 2 tablespoons butter
• 2 teaspoons grated lemon peel
• 4 to 5 drops yellow food coloring, optional
• 1/2 cup lemon juice
• CREAM CHEESE FILLING:
• 11 ounces cream cheese, softened
• 3/4 cup confectioners' sugar
• 1-1/2 cups whipped topping, thawed
• 1 tablespoon lemon juice
• Additional frozen whipped topping, optional 

 

Directions

1. On a lightly floured surface, roll pie dough to a 1/8-in.-thick circle; transfer to a 9-in. deep dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
2. Preheat oven to 425°. Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack.
3. For lemon filling, combine 3/4 cup granulated sugar, cornstarch and salt in a small saucepan. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat; add remaining sugar. Cook and stir until thickened and bubbly, 2 minutes. Remove from heat; stir in butter, lemon peel and food coloring, if desired. Gently stir in lemon juice. Cool to room temperature, about 1 hour. 
4. For cream cheese filling, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and lemon juice. Spread over pie shell; top with lemon filling. Refrigerate overnight. 
5. If desired, dollop additional whipped topping over lemon filling. Refrigerate until serving. Yield: 8 servings.  

Originally published as Lemon Supreme Pie in Taste of Home June/July 1998, p25

Nutritional Facts

1 slice: 735 calories, 42g fat (26g saturated fat), 107mg cholesterol, 604mg sodium, 84g carbohydrate (48g sugars, 1g fiber), 7g protein.

••••FATHER'S DAY IS ON THE WAY🌭🍔🍺🥓🍻!!••••

(Source: google+ photos & Sadie Seasongoods pic & Kathy pics & centercutcook.com & creativeideasonHB  & clipsrt.com)

••••FATHER'S DAY IS ON THE WAY!!

 

    

 

    

 

••••FATHER'S DAY BREAKFAST🍳🍞🍪🥞🍫🥛!!••••

(Source:  Braunhousehold.com & photos also & learn and playMontessori School)

••••FATHER'S DAY BREAKFAST!!

 

Ingredients

Peanut Butter Chocolate Chip Pancake Bites

• 2 cups Pancake Mix
• 1 Cup Milk
• 1/2 Cup Peanut Butter
• 2 eggs
• 1/2 Cup Chocolate Chips

Cheesy Bacon Scrambled Eggs

• Eggs (adjust to preference)
• Bacon (adjust to preference)
• Cheese of choice

Choco Cereal Milkshake 

• 1 ½ cups Chocolate Ice Cream – or other flavor depending on cereal choice
• 1/3 cup Milk
• 1/3 cup Cereal of choice
• 1 Tablespoon Whipped Cream 

Peanut Butter Chocolate Chip Pancake Bites

1. In a large bowl, mix together pancake mix, milk, and eggs using the Braun Multiquick Hand Blender. Once that is mixed together, mix in the peanut butter.
2. Scoop the mixture into a greased mini muffin tin and top each one with a few chocolate chips. 
3. Bake at 425 degrees for 11 minutes, or when a toothpick comes out clean after being inserted in the middle. Let them cool for a few minutes before serving with syrup to dip in. 

Cheesy Bacon Scrambled Eggs

1. Scramble eggs with milk.
2. Use the French Fry Disc on the Braun Multiquick 7 Hand Blender to chop the bacon. 
3. Top scrambled eggs with bacon, serve and enjoy. 

Choco Cereal Milkshake

• In your blender, combine ice cream, milk, and ¼ cup of the cereal. 
• Once smooth, pour into glasses and top each glass with a whipped topping and remaining cereal.   

••••HEALTHIEST FOODS ON THE 🌎 PLANET🥑🍅🌰🍋!!••••

(Source:  google+ photos)

••••THE HEALTHIEST FOODS ON THE 

••••PLANET!!