开云体育

Grilled Corn on the Cob fresh corn on the cob Butter Pepper & Lawrys Season Salt or Paula Deen House Seasoning Heavy duty aluminum foil Preheat your grill. Carefully peel back corn husks to within 1 in. of bottoms; remove all the silks. Spread butter mixture over corn. I use a pastry brush. Sprinkle with whatever seasoning you want, Lawrys seasoning salt, regular salt and pepper or Paula's House Seasoning. Re wrap corn in husks and place each corn cob in a separate piece of heavy duty aluminum foil and roll up. Grill the corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Peel back husks and remove corn add more butter and seasoning salt and serve. Cook's Note: You can also soak the corn in pot of cold water for 20 minutes before grilling. Then just leave the corn in the husks and grill. When done peel back the husks and remove the silk. I have added a photo so you can seeing how the corn looks when you grill it directly in their husks. Source: Mommy's Kitchen ~~~~~ Rhonda in MO

Pulled Pork Course: barbecue, BBQ, Main, Main Course, Main Dish Cuisine: American Keyword: barbecue, BBQ, pulled pork, slow cooker Prep Time: 10minutes minutes Cook Time: 10hours hours CHILL TIME:: 8hours hours Total Time: 18hours hours 10minutes minutes 开云体育s: 6 Calories: 513kcal Author: Malinda Linnebur This easy Pulled Pork Recipe is perfect for feeding a crowd. It's made with pork shoulder and some pantry staples to produce tender, juicy, and flavorful pulled pork. Ingredients ? cup (50g) packed brown sugar 1 tablespoon KOSHER salt (not table salt!) 1 tablespoon smoked paprika 2 teaspoons chili powder 2 teaspoons onion powder 2 teaspoons garlic powder 1 teaspoon cumin 1 teaspoon pepper 1 teaspoon cayenne 4 pound (1.8kg) pork shoulder or butt (bone-in and preferably with a fat cap) 1 large onion; sliced 5 cloves garlic; chopped 1 cup (235ml) braising liquid of choice (beer, apple cider- alcoholic or non, apple juice, soda Instructions In a small bowl, combine the brown sugar, salt, smoked paprika, chili powder, onion powder, garlic powder, cumin, pepper, and cayenne. Rub all over pork. Wrap in plastic wrap and place in the refrigerator for 8-24 hours. (can skip this part but does allow the pork to "marinate" in the spices.) SLOW COOKER METHOD: Place the sliced onion and chopped garlic in the bottom of a slow cooker. Top with braising liquid. Unwrap pork and place on top. Cover and cook on LOW for 10 hours. OVEN METHOD: Preheat oven to 300℉. Place the sliced onion and chopped garlic in the bottom of a large dutch oven. Pour in braising liquid. Unwrap pork and cut into 3 pieces. Place in dutch oven, cover, and cook for 3 hours. Remove the lid and cook for 1.5-2 hours. Transfer pork to a large bowl to cool slightly then shred into bite sized pieces, discarding some of the excess fat. Let braising liquid settle for 5 minutes then remove fat from surface with a spoon. Toss the shredded pork with 1 cup of braising liquid; adding more as needed to keep the meat moist. Notes STORAGE: Cooked meat can be stored in the refrigerator for up to 5 days. FREEZER FRIENDLY: Place cooled meat in a freezer safe container and freeze for up to 3 months. Thaw overnight in the refrigerator. Source: Countryside Cravings ~~~~~ Rhonda in MO

Carrot Salad Course: Salad, Side Dish, Vegetable Cuisine: American Keyword: carrot raisin salad, carrot salad recipe, old fashioned carrot salad Prep Time: 25minutes minutes Total Time: 25minutes minutes 开云体育s: 6 Calories: 274kcal Author: Malinda Linnebur This carrot salad offers a modern twist on the classic version you might remember from your childhood. It features crisp matchstick carrots, your favorite nuts, sweet cranberries, and an easy, delicious dressing! Ingredients 1 pound (450g) carrots 3 tablespoons mayonnaise 2 tablespoons lemon juice 2 tablespoons honey 1 tablespoon Dijon mustard ? cup (70g) chopped pistachios, or other nut of choice ? cup (65g) dried cranberries or other dried fruit Instructions Prepare carrots by washing and julienning them into thin strips; set aside. 1 pound (450g) carrots In a large bowl, whisk together the mayonnaise, lemon juice, honey, and mustard. Season with salt and pepper to taste. 3 tablespoons mayonnaise,2 tablespoons lemon juice,2 tablespoons honey,1 tablespoon Dijon mustard Add the carrots, pistachios, and dried cranberries. Toss to coat. ? cup (70g) chopped pistachios, or other nut of choice,? cup (65g) dried cranberries or other dried fruit Notes STORAGE: Store in an airtight container for up to 4 days in the refrigerator. MAKE-AHEAD: This salad tastes best when made several hours in advance to allow the flavors to combine. Use all orange carrots instead of colored carrots. I found the colored carrots at Sam's Club. Source: Countryside Cravings ~~~~~ Rhonda in MO

Lemon Poke Cake with Blueberry Sauce Course: Dessert, Fruit dessert Cuisine: American Keyword: blueberry poke cake from scratch, lemon blueberry cake using cake mix, lemon blueberry poke cake Prep Time: 45minutes minutes Cook Time: 25minutes minutes Total Time: 1hour hour 10minutes minutes 开云体育s: 12 + servings Calories: 246kcal Author: Malinda Linnebur This Lemon Poke Cake with blueberry sauce is made with a moist lemon cake, citrus-filled lemon curd, and homemade blueberry simple syrup, and is topped with subtle freshly whipped cream. Lemon blueberry poke cake is such an easy dessert recipe that's perfect for spring and summer! Ingredients 1 lemon cake mix + ingredients to make the cake from the box ? cup lemon curd homemade or store bought BLUEBERRY SAUCE: 2 ? cups fresh or frozen blueberries 1 cup water ? cup sugar 2 tablespoons cornstarch 1 teaspoon vanilla WHIPPED TOPPING: 2 cups heavy whipping cream ? cup powdered sugar 1 teaspoon vanilla TOPPINGS: ? cup fresh blueberries Crushed golden or lemon Oreos Instructions Prepare lemon curd if making it homemade. (I have a recipe on the blog) In a medium saucepan combine the blueberries, water, sugar and cornstarch. Bring to a boil and cook for 10 minutes stirring occasionally. Remove from heat and stir in vanilla, set aside. Preheat oven to 350 degrees F. Lightly grease a 9x13 baking pan, set aside. Prepare cake according to box directions and pour into prepared pan and bake according to box directions. When the cake comes out of the oven poke several holes across the top of the cake using a wooden spoon handle or something similar. If your lemon curd is cold warm it a little then spread over the cake. Pour the blueberry syrup over the cake. Cover and refrigerate for at least 2 hours. Meanwhile prepare the whipped cream. Using a stand mixer or hand mixer beat the whipping cream, powdered sugar and vanilla until stiff peaks form. Remove cake from refrigerator and spread with whipped cream. Cover and chill until ready to serve. Before serving top with crushed oreos and fresh blueberries. Notes Cake can be kept covered in the refrigerator for up to 3 days. Source: Countryside Cravings ~~~~~ Rhonda in MO

Strawberry Rose Sangria Course: Beverage Prep Time: 10minutes minutes Chilling time: 2hours hours 开云体育s: 6 Author: Countryside Cravings Strawberry Rose Sangria -is a perfect drink for a party! It's refreshing, easy to make, not too sweet, and filled with fresh strawberries and oranges. Ingredients 1 pound (454g) strawberries, sliced 2 cara cara oranges, sliced 1 (750ml) bottle rose wine 1/2 cup (120ml) brandy 1 (12oz) (355ml) can ginger ale or lemon lime soda Instructions Add the strawberries and oranges to the bottom of a large pitcher. Pour wine and brandy over the top and stir to combine. Place in the refrigerator for up to 2 hours to marinate. Before serving pour in the ginger ale. Serve in a glass with ice and the fruit. Notes You can use a dry rose wine, or even change it up and use a rose champagne and leave out the soda. I used cara cara oranges in this sangria but regular oranges will work fine too. I just like how pretty they are and they are a little sweeter. As with any sangria, you will need to allow a few hours for this to sit and "marinate". This allows for the fruit to flavor the drink and makes it extra tasty. This will become more pink in color after it sits. I know it looks a little orange in this picture (because it was a fresh batch) but I promise it will be pink/light red from the strawberries after it sits for a little bit. If this is not sweet enough for you feel free to add some sugar. Just stir well to dissolve before adding the fruit. I made this Strawberry Rose Sangria with ginger ale but feel free to use any lemon lime soda or leave it out. (I like the bubbles) Source: Countryside Cravings ~~~~~ Rhonda in MO

Rhubarb Cheesecake Pie Course: Fruit dessert, Pie Cuisine: American Keyword: rhubarb cheese pie Prep Time: 20minutes minutes Cook Time: 45minutes minutes CHILL TIME:: 3hours hours Total Time: 4hours hours 5minutes minutes 开云体育s: 8 Calories: 392kcal Author: Malinda Linnebur This Rhubarb Cheesecake Pie is the perfect springtime dessert! It has a buttery and flaky crust filled with a deliciously sweet and tangy rhubarb filling. The pie is then topped with a creamy cheesecake filling that is both easy to make and absolutely divine. Ingredients RHUBARB FILLING: 1 cup (220g) granulated sugar 3 tablespoons cornstarch pinch of salt 5 cups (500g) diced rhubarb 2 tablespoons fresh lemon juice 1 unbaked 9 inch pie shell, prepared CHEESECAKE FILLING: 1 (8oz) (226g) full-fat block cream cheese, softened 1 cup (245g) sour cream ? cup (110g) granulated sugar 2 large eggs 1 tablespoon vanilla Instructions Preheat oven to 425℉. In a medium saucepan, combine the sugar, cornstarch, and salt until well combined. Stir in the rhubarb and lemon juice until the liquid is free of lumps. Bring to a boil over medium heat. Reduce to a simmer and cook for 3 minutes or until thickened. Pour into the prepared pie shell and bake for 10 minutes. While the pie is baking, beat the cream cheese, sour cream, and sugar until smooth. Stir in the eggs and vanilla until smooth. Remove pie from oven and reduce the heat to 325℉. Pour cheesecake filling over the rhubarb and immediately return to the oven. Bake for 35 minutes or just until the edges are firm and the center is set. It will still be slightly wobbly. Cool. Chill in the refrigerator for 3 hours or overnight. Notes STORAGE: Store leftovers completely covered in the refrigerator for up to 4 days. FREEZER-FRIENDLY: Wrap the completely cooled pie in plastic wrap and then in heavy-duty foil. Freeze for up to 3 months. Thaw completely in the refrigerator. NUTRITION FACTS: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health. Source: Countryside Cravings ~~~~~ Rhonda in MO

Deep Fried Cauliflower This Deep Fried Cauliflower recipe is a real crowd-pleaser, turning simple cauliflower into crispy, golden bites of heaven. Perfect for game days or as a snazzy appetizer, these delicious morsels are coated in a light, flavorful batter and fried to perfection. Prep Time10minutes mins Cook Time20minutes mins Total Time30minutes mins Course: Appetizer, Snack Cuisine: American Keyword: cauliflower recipe, deep fried cauliflower, fried cauliflower 开云体育s: 6 Calories: 284kcal Author: Joanna Cismaru Ingredients 1 head cauliflower cut into bite-sized pieces 1 cup all-purpose flour ? cup cornstarch 1 teaspoon baking powder ? teaspoon salt 1 cup water 1 tablespoon hot sauce such as Frank's 2 cups breadcrumbs Italian seasoned oil for frying Instructions In a large bowl, whisk together flour, cornstarch, baking powder, and salt. Stir in water and hot sauce until the batter is smooth. Take each cauliflower piece and give it a good dunk in the batter, making sure it's evenly coated. Let the excess batter drip off. Roll the battered cauliflower in the breadcrumbs until they're completely covered. Heat your deep fryer to 365°F (185℃). Fry the cauliflower pieces in batches until they're golden and crispy. Drain them on paper towels to get rid of any extra oil. Sprinkle a little salt over them if you like – it's optional. Notes No Deep Fryer, No Problem: If you don't have a deep fryer, you can still make this recipe in a deep skillet or a heavy-bottomed pot. Just fill it with enough oil to cover the cauliflower pieces and use a kitchen thermometer to monitor the oil temperature. Oil Temperature is Key: Maintaining the correct oil temperature (365°F/185°C) is crucial for getting that perfect crispy texture. If the oil is too cool, the cauliflower will absorb too much oil and become greasy; if it's too hot, it will burn on the outside before cooking through. Season to Taste: Feel free to adjust the seasoning in the batter or add extra spices to the breadcrumbs to suit your taste. A little garlic powder, smoked paprika, or even some grated Parmesan can add a great flavor boost.Nutrition 开云体育: 1serving | Calories: 284kcal | Carbohydrates: 57g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 547mg | Potassium: 450mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4IU | Vitamin C: 48mg | Calcium: 121mg | Iron: 3mg Source: Jo Cooks ~~~~~ Rhonda in MO

Veggie Burgers These Veggie Burgers are hearty, flavorful patties made with black beans, quinoa, and fresh veggies. They come together quickly and are perfect for a healthy and delicious meal. Top with your favorite fresh toppings and enjoy! Prep Time20minutes mins Cook Time10minutes mins Total Time30minutes mins Course: Dinner, Lunch Cuisine: American Keyword: burger recipe, vegetarian burgers, veggie burgers 开云体育s: 4 Calories: 471kcal Author: Joanna Cismaru Equipment Grill Pan 9 Cup Food Processor Ingredients 15 ounces black beans 1 can, drained and rinsed 1 cup cooked quinoa ? cup breadcrumbs ? cup grated carrot ? cup bell pepper finely chopped ? cup red onion finely chopped 2 cloves garlic minced 2 tablespoons fresh parsley chopped 1 tablespoon soy sauce low sodium 1 teaspoon smoked paprika ? teaspoon cumin ? teaspoon salt ? teaspoon black pepper 1 egg beaten 4 slices cheddar cheese optional 4 whole-grain burger buns olive oil for brushing For Toppings Lettuce, tomato slices, red onion slices, and avocado slices Instructions In a food processor, add the black beans, grated carrot, chopped bell pepper, chopped red onion, minced garlic, and parsley. Pulse until the mixture is well combined but still has some texture. Transfer the mixture to a large bowl. Add the cooked quinoa, breadcrumbs, soy sauce, smoked paprika, cumin, salt, black pepper, and beaten egg. Mix until well combined. If the mixture feels too wet, add more breadcrumbs; if too dry, add a little water. Divide the mixture into 4 equal portions and shape each portion into a patty about ? inch thick. Preheat a grill pan over medium-high heat and brush it lightly with olive oil. Place the patties on the grill pan and cook for about 4-5 minutes per side, or until nicely browned and heated through. If using cheddar cheese, place a slice on each patty during the last minute of cooking to melt. Toast the burger buns on the grill pan for about 1 minute, or until lightly browned. Place each veggie patty on a bun and add your desired toppings: lettuce, tomato slices, red onion slices, and avocado slices, mayo. Notes Use canned black beans for convenience, but rinse and drain them well. If the patty mixture feels too wet, add extra breadcrumbs until it holds together. Freeze uncooked patties on a baking sheet before transferring them to a freezer bag for up to 3 months. Cook patties directly from frozen, adding a few extra minutes to the cooking time. For a vegan version, replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).Nutrition 开云体育: 1serving | Calories: 471kcal | Carbohydrates: 70g | Protein: 24g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 880mg | Potassium: 667mg | Fiber: 13g | Sugar: 6g | Vitamin A: 1241IU | Vitamin C: 28mg | Calcium: 264mg | Iron: 6mg Source: Jo Cooks ~~~~~ Rhonda in MO

Banana Split Cake (No Bake) Banana Split Cake is a delightful no-bake dessert featuring layers of graham cracker crust, creamy filling, fresh fruit, and whipped cream. Easy to make and perfect for any occasion, this cake is a sweet and refreshing treat. Prep Time30minutes mins Cook Time0minutes mins Chill Time4hours hrs Total Time4hours hrs 30minutes mins Course: Dessert Cuisine: American Keyword: banana split cake, no bake banana split cake 开云体育s: 12 Calories: 357kcal Author: Joanna Cismaru Equipment 9x13-inch Baking Pan Ingredients For the Crust: 2 cups graham cracker crumbs ? cup unsalted butter melted For the Filling: 8 ounces cream cheese softened ? cup granulated sugar 2 teaspoons vanilla extract 1 cup heavy cream whipped For the Fruit Layer: 3 bananas sliced 1 cup pineapple crushed, drained 1 cup strawberries sliced For the Topping: 2 cups whipped cream ? cup walnuts or pecans, chopped chocolate syrup for drizzling maraschino cherries for garnish Instructions Prepare the Crust: Mix the graham cracker crumbs with melted butter until well combined. Press the mixture firmly into the bottom of a 9x13-inch baking dish. Chill in the refrigerator while preparing the filling. Make the Cream Cheese Filling: In a large bowl, beat the cream cheese with sugar and vanilla extract until smooth and creamy. Gently fold in the whipped cream until well incorporated. Spread the cream cheese mixture over the chilled crust in an even layer. Return to the refrigerator to chill while preparing the fruit. Layer the Fruit: Arrange the sliced bananas in a single layer over the cream cheese filling. Evenly spread the crushed pineapple over the bananas. Add a layer of sliced strawberries on top of the pineapple. Add the Topping: Spread the whipped cream over the fruit layers. Sprinkle the chopped nuts over the whipped cream. Drizzle with chocolate syrup. Garnish with maraschino cherries spaced evenly across the top. Chill: Refrigerate the cake for at least 4 hours, or overnight, to allow the layers to set and flavors to meld together. Serve chilled, cut into squares. Notes Use ripe bananas for the best flavor and sweetness. Drain the crushed pineapple well to prevent the crust from becoming soggy. Chill the cake for at least 4 hours to allow the layers to set properly. Substitute graham cracker crumbs with crushed vanilla wafers or digestive biscuits if desired. You can add other fruits like raspberries or blueberries for a different twist.Nutrition 开云体育: 1serving | Calories: 357kcal | Carbohydrates: 28g | Protein: 4g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 160mg | Potassium: 236mg | Fiber: 2g | Sugar: 15g | Vitamin A: 879IU | Vitamin C: 16mg | Calcium: 63mg | Iron: 1mg Source: Jo Cooks ~~~~~ Rhonda in MO

Grilled Veggie Skewers Grilled Veggie Skewers are a vibrant and flavorful dish featuring a mix of marinated vegetables cooked to perfection on the grill. They’re easy to make and perfect as a healthy side or light main course for any meal. Prep Time15minutes mins Cook Time10minutes mins Marinating Time15minutes mins Total Time40minutes mins Course: Side Dish Cuisine: American Keyword: grilled vegetables, grilled veggie skewers, grilled veggies 开云体育s: 4 Calories: 200kcal Author: Joanna Cismaru Equipment 8-inch Kebab Skewers For Grilling Ingredients For the Marinade: ? cup olive oil 2 tablespoons balsamic vinegar 2 cloves garlic minced 1 teaspoon dried oregano 1 teaspoon dried basil ? teaspoon salt ? teaspoon black pepper For the Skewers 1 medium red bell pepper cut into 1-inch pieces 1 medium yellow bell pepper cut into 1-inch pieces 1 medium green bell pepper cut into 1-inch pieces 1 medium red onion cut into wedges 2 medium zucchini sliced into thick rounds 1 cup cherry tomatoes 8 ounces mushrooms whole or halved if large Instructions In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, dried basil, salt, and black pepper. Place the red bell pepper, yellow bell pepper, green bell pepper, red onion, zucchini, cherry tomatoes, and mushrooms in a large bowl. Pour the marinade over the vegetables and toss to coat them evenly. Let them marinate for at least 15 minutes. Preheat your grill to medium-high heat. Thread the marinated vegetables onto skewers, alternating the types of vegetables for a colorful presentation. Place the skewers on the preheated grill and cook for 8-10 minutes, turning occasionally, until the vegetables are tender and slightly charred. Serve the grilled veggie skewers hot as a side dish or main course. Notes Cut the vegetables into even sizes to help them cook evenly on the grill. If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning. Marinate the vegetables for at least 15 minutes, but longer marinating will enhance the flavor. You can cook these skewers in the oven or air fryer if you don’t have a grill.Nutrition 开云体育: 1serving | Calories: 200kcal | Carbohydrates: 16g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 312mg | Potassium: 767mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1492IU | Vitamin C: 146mg | Calcium: 56mg | Iron: 2mg Source: Jo Cooks ~~~~~ Rhonda in MO

Easy Coleslaw Recipe This Easy Coleslaw Recipe combines fresh, crunchy cabbage, carrots, and red onion with a creamy, tangy dressing. This simple and delicious side dish is perfect for BBQs, picnics, or any meal needing a refreshing crunch. Prep Time15minutes mins Cook Time0minutes mins Chill Time1hour hr Total Time1hour hr 15minutes mins Course: Salad, Side Dish Cuisine: American Keyword: coleslaw, coleslaw recipe 开云体育s: 6 Calories: 312kcal Author: Joanna Cismaru Ingredients For the Coleslaw: 8 cups green cabbage finely shredded 1 cup carrots grated ? cup red cabbage finely shredded (optional) ? cup red onion finely sliced For the Dressing: 1 cup mayonnaise 2 tablespoons apple cider vinegar 2 tablespoons sugar 1 tablespoon Dijon mustard 1 teaspoon celery salt ? teaspoon salt ? teaspoon black pepper Instructions In a large bowl, combine the green cabbage, carrots, red cabbage (if using), and red onion. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery salt, salt, and black pepper until smooth and well combined. Pour the dressing over the cabbage mixture. Toss to coat all the vegetables evenly with the dressing. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the coleslaw to chill. Before serving, toss the coleslaw again to redistribute the dressing. Serve chilled as a side dish to your favorite BBQ, sandwiches, or burgers. Notes Use fresh cabbage for the crunchiest coleslaw. Swap some or all of the mayo with Greek yogurt for a lighter option. Adding red cabbage makes it look colorful and adds extra crunch. Let the coleslaw chill for at least an hour so the flavors blend nicely. Keep leftovers in the fridge in an airtight container for up to 3 days.Nutrition 开云体育: 1serving | Calories: 312kcal | Carbohydrates: 14g | Protein: 2g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 783mg | Potassium: 281mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3765IU | Vitamin C: 41mg | Calcium: 56mg | Iron: 1mg Source: Jo Cooks ~~~~~ Rhonda in MO

Shredded Buffalo Chicken Sandwiches (Slow Cooker) Slow cooked, shredded chicken in a spicy Buffalo sauce, served on sandwich buns with Ranch dressing. Prep Time10minutes mins Cook Time6hours hrs Total Time6hours hrs 10minutes mins Course: Main Dishes Cuisine: American 开云体育s: 6 servings Calories: 529kcal Author: Danelle Ingredients 6 boneless skinless chicken breasts 1 12 oz. bottle buffalo wing sauce 2 tablespoons ranch mix seasoning 2 tablespoons butter 6 hamburger buns 6 slices cheddar cheese Ranch or blue cheese dressing Instructions Place chicken breasts in lightly greased slow cooker. In medium bowl, combine the buffalo wing sauce and ranch seasoning. Pour hot sauce mixture over chicken in slow cooker. Cook on low for 6-8 hours. Shred chicken breasts in the slow cooker. Stir in butter until melted. Preheat broiler. Place slices of cheese on bun tops and melt under broiler for 1-2 minutes. Pile buffalo chicken onto buns. Top with Ranch or blue cheese dressing. Source: Let's Dish ~~~~~ Rhonda in MO

Garden Veggie Pasta Salad This classic macaroni salad, with a mayonnaise and vinegar based dressing, is loaded with fresh vegetables and herbs. Perfect for summer potlucks and barbecues. Prep Time20minutes mins Cook Time10minutes mins Total Time30minutes mins 开云体育s: 10 -12 servings Author: Danelle Ingredients 1 cup mayonnaise 1/4 cup white wine vinegar 2 tablespoons Dijon mustard 2 teaspoons salt 1/2 teaspoon pepper 1/8 teaspoon cayenne pepper 1-2 tablespoons sugar 1 cup finely diced celery 1 red bell pepper diced 3/4 cup grated carrot 3-4 green onions chopped 1 small jalapeno pepper seeded and finely diced 3 tablespoons fresh chopped parsley 3 tablespoons fresh chopped dill 1 16 oz. package uncooked elbow macaroni Instructions In a large bowl, whisk together mayonnaise, vinegar, Dijon mustard, salt, black pepper, cayenne pepper and sugar until smooth. Stir in celery, bell pepper, carrot, onions, and jalapeno. Refrigerate while you prepare the pasta. Cook macaroni according to package directions. Rinse in a colander under cold water; drain well. Add macaroni to mayonnaise and vegetable mixture and toss to coat well. Cover with plastic wrap. Refrigerate at least 4 hours or, or overnight. Before serving, taste and adjust seasoning, and add more mayonnaise, as needed. Source: Let's Dish ~~~~~ Rhonda in MO

Slow Cooker Barbecue Cola Chicken This super simple shredded barbecue chicken is the perfect easy meal for those busy week nights! Prep Time5minutes mins Cook Time4hours hrs Total Time4hours hrs 5minutes mins Course: Main Dishes Cuisine: American 开云体育s: 6 -8 servings Calories: 290kcal Author: Danelle Ingredients 2 pounds boneless skinless chicken breasts 1 lemon cut into quarters 1 onion cut into chunks 1 cup barbecue sauce plus more for serving 1 12 oz. can Coke 2 cloves garlic minced Salt and pepper to taste Hamburger buns for serving Instructions Place chicken, lemon, onion, barbecue sauce, cola and garlic in a lightly greased slow cooker. Cover and cook on low for 4-5 hours. Shred chicken with two forks. Season with salt and pepper, to taste. Serve on hamburger buns with extra barbecue sauce, if desired. Nutrition 开云体育: 1g | Calories: 290kcal | Carbohydrates: 24g | Protein: 36g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 96mg | Sodium: 517mg | Fiber: 1g | Sugar: 18g Source: Let's Dish ~~~~~ Rhonda in MO

Lemon Berry Fruit Salad This simple fruit salad is loaded with fresh berries and tossed with lemon curd and fresh mint for a refreshing summer salad that's perfect for warm weather. Prep Time15minutes mins Total Time15minutes mins 开云体育s: 8 servings Author: Danelle Ingredients 6-7 cups assorted fresh berries 2 cups fresh diced pineapple or chopped peaches 1/3 cup lemon curd 1/4 cup fresh mint leaves freshly chopped Instructions Add fresh berries and pineapple to a large bowl and gently toss with lemon curd. Add fresh mint and toss to mix well. Source: Let's Dish ~~~~~ Rhonda in MO

Strawberry Buttermilk Pie A classic Southern buttermilk pie meets a fresh glazed strawberry pie in this delightful dessert mash-up that's perfect for spring and summer. Prep Time20minutes mins Cook Time50minutes mins Total Time1hour hr 10minutes mins 开云体育s: 8 servings Author: Danelle Ingredients For the pie Pastry for one 9-inch pie crust 3 eggs 1/2 cup butter softened 1 1/2 cups white sugar 3 tablespoons flour Pinch of salt 1 cup buttermilk 1 teaspoon vanilla 1 tablespoon lemon juice 2 pints strawberries hulled and halved For the glaze 1/2 cup water 1/2 cup white sugar 1 tablespoon cornstarch 1/2 teaspoon lemon juice 1/4 teaspoon vanilla Instructions Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan. Roll dough for crust into a 12-inch circle. Press into prepared pan and crimp edges as desired. In a medium bowl, beat eggs with a whisk or electric mixer until frothy. Add butter, sugar, flour and salt and beat until smooth. Stir in buttermilk, vanilla and lemon juice. Pour mixture into crust. Bake for about 60 minutes, or until center if firm and top of pie is golden. Cool completely. Meanwhile, whisk together ingredients for glaze in a medium saucepan. Bring to a boil, whisking constantly, until mixture thickens. Remove from heat and cool to room temperature. Arrange halved strawberries over buttermilk pie base. Pour or brush desired amount of glaze over strawberries. Serve at room temperature. Leftover pie should be refrigerated. Source: Let's Dish ~~~~~ Rhonda in MO