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Old-Fashioned Pink Lemonade
Pink lemonade is a wonderfully refreshing drink during the hot summer months. Garnish with mint leaves and orange or lemon slices.
Grilled Pineapple
Grilled pineapple is so easy and really good! Hot sauce gives it an extra kick and cuts the sweetness. Serve these as snacks while the rest of the grilled feast comes together but be warned, they go quickly!
Simple Pasta Salad
An easy pasta salad with Italian dressing, simple yet very yummy. Almost any type of pasta may be used. Best if left to sit overnight.
Smooth Sweet Tea
Sweet tea is a classic Southern drink, and this recipe is a breeze to make with your favorite tea. Sweeten the tea while it's hot, then keep it chilled in the fridge for the perfect cold refreshment to serve over ice on hot summer days!
Best Burger Sauce
This burger sauce has a zippy flavor that goes well in sandwiches or as a fry dip. It's a tangy sauce that can be made spicy or milder for kids.
Best Fruit Dip
This fruit dip is really light an fluffy. Easy to make in 5 minutes and perfect for serving with your favorite fruit at parties, holidays, or any time!
Beer Brats
These awesome brats are simmered in beer with onions and spices to make them bursting with flavor before finishing them off on the grill. Place the grilled brats in hot dog rolls, and top them with the tender onions and mustard, or serve them alongside German potato salad.
Old-Fashioned Potato Salad
This potato salad recipe is for the traditional creamy type of potato salad, with eggs, celery, and relish. It's perfect for making ahead to let the flavors develop.
Walking Strawberry Pretzel Salad
Strawberry pretzel salad walks right off the buffet table in this fun recipe, combining all the elements of pretzel salad right in a snack-size bag of mini pretzels (inspired by walking tacos). Strawberries, whipped topping, jell-o, and pudding, plus salty pretzels, make for a winning go-anywhere snack.
Jewish Apple Cake II
Yellow cake filled with apples and cinnamon.
Fennel in Wine and Honey
A great side dish for fennel lovers, originally from a friend in Israel. I have used water instead of broth, with some added salt and seasoning. I have also replaced the mustard seed with regular mustard.
Harvey's Moroccan Roast Chicken
Paprika, fresh mint, and lemon make the best rub for this roast chicken. It roasts slowly under the foil and turns out so juicy and flavorful. I throw baby carrots and cut potatoes in the bottom of the pan and it makes a full meal! For a spicier version of this recipe use 'hot' paprika. It seems like a lot of work to get all the spices together--but it's SO worth it. My husband asks for it once a week.
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