I had to do some craft room purging this weekend to make room for all of the new goodies I got on my trip. I'm giving away a large flat rate box full of stamps (multiple full Stampin' up sets, some Hero Arts, birthday stamps, etc.); a stack of 12"x12" papers cut into 6" squares including lots of coordinating two-sided American Crafts; rolls of ribbon; some felt fusion; jar of paper flowers; punches; and I threw in some 6" square envelopes and a few vintage Bingo cards for good measure.
All you have to do for a chance to have this entire box mailed to you (I will even mail internationally) is leave me a comment before 7pm Friday night with a recipe or a link to a recipe for one of your favorite summer-time dishes. I will pick a random winner. I'm headed to the farmers' market for the first time this year and can't wait to start enjoying the bounty of fresh fruits & vegetables.
nice giveaway! one of my fav summer recipes is getting a small tub of cherry tomatoes, 1 cucmber, an onion and 1 can of olives dice all up and mix it with vinegar and water, it’s quick and easy.
Oh wow, what awesome blog candy! One of our favorite summer time recipes is Spagetti Salad.
Cook a box of spagetti as per instructions. Cool. Then I cut up green, red, orange and yellow peppers really small, a medium onion cut up small,cut up a couple tomatoes tiny, grate up some paremsan cheese, add a some chili pepper flakes, then pour Italian salad dressing over it and mix. You can add pretty much add any fresh vegies you like, and make it as spicy as you like with the red pepper flakes.
Have a beautiful Sunday and Happy Mother’s Day!
🙂
Kim
Wow what a nice batch of goodies. Here is a link to a great recipe for asparagus on the grill.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=236067&cookbook_id=5030327
Thank you for the chance to win some blog candy!
Wow–what a fabulous stash. Love those bingo cards! Here’s an easy summer recipe. Start it the day before they’re predicting a hot, humid day, and you will have a light, delicious treat to cool you down. Kids of all ages like this!
Tangy Cranberry Ice
4 C cranberry juice cocktail
2 tsp grated orange rind
2 C unsweetened orange juice
Combine all ingredients in 9×13 pan. Cover and freeze until firm. Remove and let stand 15-20 minutes. Spoon into large mixing bowl and beat on low speed with electric mixer until smooth. Return to freezer until ready to serve. Let stand at room temperature until mixture can be scooped into balls (i.e., with an ice cream scoop). Makes 8+ servings.
You’ll have to bear with me because I don’t measure when I cook. I love Asian Lettuce Wraps during the summer. Here’s how I make mine:
Brown up some ground turkey, add finely diced veggies (I like celery, shredded carrots, and water chestnuts), season with salt, pepper, and garlic powder. When it’s almost done cooking, I add Mr Yoshida’s Original Sauce (it’s teriyaki) and cook it down a little. Then I use butter lettuce to make the wraps.
This is a delicious recipe! Thanks for the opportunity to win. Enjoy the fresh fruits and veggies this season.
http://greenlitebites.com/2008/01/20/spicy-black-beans-and-zucchini/
this is really a year round recipe – very yummy – have had it forever.
MOCHA CREME BARS
1 cup butter or margarine, softened
2 cups sugar
4 eggs
3 tsp. vanilla
1 cup chopped pecans
1/2 tsp. salt
1 3/4 cup flour
1 oz. unsweetened chocolate, melted
Grease 9 x 13 pan. In large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, vanilla and salt. Mix well. Stir in flour. Divide batter in half. Add nuts to one half; mix well and spread evenly over bottom of pan. Blend chocolate into remaining half; spread evenly over layer in pan. Bake at 350 degrees for 30 to 35 minutes or until almost no imprint remains when touched with finger. Cool. Frost with Mocha Creme. Cut into 20 to 24 bars.
MOCHA CREME
1/2 tsp. instant coffee
1 T. hot water
1/2 cup butter or margarine, softened
1 T. cocoa
2 cups powdered sugar
1 egg yolk
1/2 tsp. vanilla
dash salt
Dissolve coffee in hot water. Cream butter, cocoa, sugar and coffee mixture until smooth. Add remaining ingredients. Beat until fluffy.
This is a cool dish for a hot summer day:
Tangy Tuna Macaroni Salad
2 cups (7 oz.) elbow macaroni, cooked, drained
1 can (6 oz.) tuna, drained, flaked
1 cup sliced celery
3/4 cup MIRACLE WHIP Light Dressing
1/4 cup chopped green peppers
1/4 cup sliced green onions
2 Tbsp. chopped pimientos
1/8 tsp. each: salt and black pepper
Mix all ingredients until well blended, cover and refrigerate several hours until chilled.
This is going to be one fun box of goodies for one lucky stampers. I hope it’s me me me!
My favorite summer time dish is a mixture of fresh fruit. It’s so quick and simple and all the family just loves it.
Thanks for a chance.
MY favorite catch all dish- change up ingredients as often as you want! Also great to prepare ahead and heat up smaller portions for lunch, dinner. In the winter, use canned veggies, but in the summer use fresh – either works!
3cups cooked minute rice (cook as directed on package) throw in large pot and add corn (2 cans or fresh (steamed), one large can tomato (or fresh as many as you like – I like them to be a bit juicy!), one large can (or two small cans)of any type of bean, kidney, black, whatever! Mix up and cook on low till warm. Season with salt and pepper. Add cut up pieces of kielbasa, warmed in a separate pan first only due to time it takes to heat up) or some such meat thingy if desired. Serve! I add butter in the individual dishes as desired (ok I love butter- thin hubby doesn’t!). I simply use what ever ingredients I have on hand for this catch all, in whatever amounts! and then live off it for a few days!. It reheats marvelously in the microwave love it for it’s taste and simplicity! Does this qualify for a recipe? Ha Ha- this is my favorite way to cook – a bit of whatever throw together!
I also enjoy going to the farmers’ markets. In fact, my dh and I were just talking about going to Zellwood, FL to get fresh corn. They have the best triple-sweet corn and it is at its peak right now. This recipe is great and easy too:
Southern Fried Corn
2 lbs whole kernel corn
1/2 c all purpose flour
1 bell pepper, seeded and diced
1 tsp salt
1/2 tsp black pepper
1/8 tsp onion powder
1/4 tsp garlic powder
1/2 c cooking oil
Combine flour, bell pepper, salt, black pepper, onion powder, and garlic powder in a bowl. Coat room temperature corn in the mixutre. Heat cooking oil over medium high heat until hot. Add coated corn to skillet and fry covered until corn is done and flour is lightly browned. Stir frequently. Taste corn to confirm doneness to your satisfaction.
This is a time consuming recipe with a lot of ingredients but well worth the effort. it’s not mine, want to give credit to Pampered Chef, had a party and got this recipe years ago. Hope you enjoy.
Apple Berry Salsa with Cinnamon Chips
Yield: 8 servings Recipe From: Pampered Chef
Chips:
2 10-inch flour tortillas
Water
1 tbs. Sugar
1 tsp. Cinnamon
Salsa:
2 medium Granny Smith apples
1 cup strawberries, hulled and sliced
1 cup kiwi, peeled
1 small orange
2 tbs. brown sugar
2 tbs. apple jelly
Instructions:
Preheat oven to 475F. Lightly brush one side of the tortillas with water. Combine sugar and cinnamon and sprinkle over tortillas. Cut tortillas into 8 wedges. Place tortilla wedges on cookie sheet and bake 5-7 minutes or until golden brown. Remove from cookie sheet and let cool.
While tortillas are baking, peel, core and slice apples. Cut apples into quarters and chop finely. Hull strawberries and core kiwi. Chop both finely. (Do not chop to finely, remember it is supposed to resemble salsa.) Zest orange, you should yield about 2 tablespoons. Juice orange yielding about ¼ cup. Combine all the prepared fruit, orange zest, orange juice, brown sugar, and apple jelly in bowl. Serve fruit salsa with cinnamon chips.
To make a tortilla serving bowl;
Brush a 10-inch tortilla with water and place in a oven safe bowl.
Bake at 475F until golden brown. Let cool. Remove baked tortilla from bowl.
Place salsa in tortilla bowl and serve.
Congrats on your win on Jennifer McGuire’s blog.
My favourite summertime dish has to be this… http://www.foodnetwork.com/recipes/nigella-lawson/new-orleans-coleslaw-recipe/index.html
New Orleans Coleslaw by Nigella Lawson. Yum, yum, yum… my kids (6 & 7 just can’t get enough of it). Thanks for the chance to win super goodies.
How can you bear to get rid of stuff- I save and save to get mine so I couldn’t part with any of it. Here is a recipe from down under (Australia) it is a dessert we use at Christmas as well as the traditional plum pudding cooked in the cloth because it’s summer at christmas the egg board produced this fantastic recipe many years ago and I make it every year
Ice Cream plum Pudding-
Ingredients-
6 egg whites,
375g mixed fruit,
2 teaspoons mixed spice,
1 teaspoon cinnamon,
1 teaspoon nutmeg,
3 tablespoons brandy, rum or sherry(I use brandy and haven’t had any complaints yet),
1 tablespoon cocoa,
2 tablespoons hot water, 2/3 cup caster sugar, 600ml cream(thickened).
Method:- Dissolve cocoa in hot water. Mix with fruit,spices,brandy,rum,sherry. allow to stand overnight if possible.(this allows the fruit to absorb the water and alchohol) Beat egg whites until stiff. slowly beat in half the sugar. beat cream and remaining sugar. carefully blend all ingredients together. place in a bowl lined with foil.(I use plastic wrap not foil). freeze until solid.(overnight is usually long enough). To turn out, run warm water over base of basin and gently ease out onto a plate. remove foil( or wrap). decorate with sprigs of holly- or a couple of mint leaves. This recipe is from the Australian Egg Board and I heve included it because most of the ingredients are available world wide without trying to improvise. Hope you enjoy .
Ooh what a yummy giveaway! My recipe is for Pesto Chicken, it’s gorgeous served with a salad…
4 chicken breasts
Pesto sauce 6 tbsp
Philadelphia spread 6 tbsp
Grated cheddar 6 tbsp
3 tomatoes,sliced
Mix together pesto sauce with philadelphia to make a pesto paste. Cover chicken breasts with the pesto paste. Sprinkle over grated cheese and add sliced tomato. Bake in the oven for about 30 minutes, 200 degrees, or until top is starting to brown. It is divine!! 🙂
Try this recipe for Lemon Icebox Pie:
http://www.cooks.com/rec/view/0,1737,135186-254193,00.html
It is so delicious and a great treat for summer evenings! Enjoy 🙂
Awesome giveaway ! Summer to me is a time for family and friends around the pool and simple easy finger food. I like to buy grapes, dip one end in melted white almond bark, and then into crushed peanuts. It looks like a little acorn, but tastes something like a taffy apple! I get an assembly line going the night before and “dip” a few pounds of grapes and set them into a bowl in the fridge. EVERYONE loves to pop the cold treat into thier mouth. Not too heavy and just the right sweet.
Thanks for the give away!
wow, awesome stuff you got for us! Here is a recipe of my all time favorite http://www.foodnetwork.com/recipes/memphis-style-hickory-smoked-beef-and-pork-ribs-recipe/index.html
Pick me, pick me…:)
I made this yummy pasta dish last night… 300g dry pasta, cooked mixed wih 125g ricotta, 1/2 cup chopped fresh basil, 2 tbs lemon juice, 2 tsp wholegrain mustard, 1 cruched garlic clove and various grilled summer vegetables. Nice a light and lemony… perfect for summer!!!
My favorite summertime recipe is this:
Summer Spaghetti Salad
1 pkg (16 oz. thin spaghetti
3 small zucchini, diced
1 medium green pepper, diced
1 bottle (8 oz.) Italian dressing
1 1/2 t. sesame seeds
1/2 t. paprika
1/8 t. garlic powder
3 medium tomatoes, diced
1 large cucumber, diced
1 medium red pepper, diced
2 T grated Parmesean cheese
1 1/2 t. poppy seeds
1/4 t. celery seed
Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add veggies. Combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours. YIELD: 16 servings
My favorite summertime salad “o,mozzarella!”
tomatoes
mozzarella
basil leaves
Balsamic vinegar
garlic
a lot of black ground pepper
salt
All cubes. Fill with vinegar, garlic, pepper and salt.
Enjoy! :))
Thanks for the give away!
This is my favorite thing to bring to BBQ’s. It is AWESOME!
1 can black eyed peas
1 can black beans
1 can white shoepeg corn
Drain all of the above ingredients
1 small jar of chopped pimento
1 chopped green pepper
1 small chopped onion
1 chopped jalapeno to taste – optional
DRESSING: heat to a boil
1 cup sugar (or less)
3/4 cup cider vinegar
1/4 cup olive oil
1 tablespoon water
salt and pepper
Cool dressing before adding to bean mixture
*serve with Scooper Fritos or corn chips (Tostitos work great!)
What a kind thing to do, I’m new to paper crafting and my addiction is surpassing my budget! This would be great! My favorite summer recipe is something I like to make for picnics,Turkey Tortilla roll-ups
4 oz. low fat herbed cream cheese
1/4 cup low fat mayo
2 tbsp. grainy Dijon mustard
12-16 oz sliced cooked turkey
1/4cup green onions or chives, diced
1 cup grated mozzarella cheese
1 bunch fresh spinach leaves
4-6 small tortilla shells
Blend together the cream cheese, mayo and mustard. Spread evenly on the tortilla shells. Top with washed spinach and arrange two to three slices of turkey on each shell. Sprinkle with green onions or chives then the cheese. Roll tightly ensuring you have a good sealed edge. Wrap tightly with plastic wrap and refrigerate for 6-8 hours.
Enjoy!
i am doing the same too…cleaning and giving away some of my crafty things. but someone else’s stuff always looks better!!
here is something my kiddos love…i know weird–they like fruit & berries!
http://www.kraftrecipes.com/recipes/cottage-berry-crunch-53810.aspx?cm_re=1-_-1-_-HPROTW
When I think of summer foods two things always come to mind.. my dad’s Cornell Sauce recipe (ok not his but the one he always uses, he calls it State Fair Chicken) and Mom’s Blueberry Bark-YUM!
Cornell Sauce –
1 – Egg
1 – Cup Oil
2 – Tblsp salt
1 – Tblsp Poultry Seasoning
2 – C Vinegar
1/2-1 tsp – Black Pepper
Whisk egg, add oil, whisk again.. add remain ingred.Throw your chicken on the grill and baste (with love)every few minutes till done for the most mouth watering chicken you’ve ever tasted!
Now on to the dessert!
Blueberry Bark
1/2 – C Shortening
1 – C Sugar
2 – Eggs
2 – C Flour
2 – tsp Baking Powder
1/2 – C Milk
1 – tsp Vanilla
1 – Pt. Blueberries
Mix wet ingred. add dry ingred. then fold in blueberries
Sprinkle extra sugar over top before baking.. (my mom used to use cinnamon sugar).. soooo good!
Bake at 350* – 40 minutes
.. and there you have two of my most favorite summer dishes!
Enjoy!!
Saw this site earlier this week and thought, “Oh, I’ll never win but today I thought I might try, maybe I’ll win. Won’t never did win you know.
Purple Berry Smoothie
1 cup raspberries
1 cup blueberries
1/2 cup plain yogurt
1/2 cup ice cubes, about 3 cubes
1 tablespoons honey, if needed
Directions
Put raspberries, blueberries, yogurt, ice and honey (if needed) into a blender vase. Blend until smooth. Pass through a mesh strainer to remove the raspberry seeds, if desired.
TIP: Before adding the honey, taste the berries to see if they are tart or sweet. If sweet, omit the honey. If tart, add it. You can also taste the smoothie after you’ve blended it to see if it needs a sweet boost.
TIP: Use frozen fruit instead of fresh, and omit the ice. When fresh berries are out of season, frozen is the best choice. The berries will be sweeter and less expensive than out-of-season fresh berries.
Thanks for all you do!