With a book deadline and the Hearts at Home cruise, I missed my monthly contest in June, but I’m ready to go in July!
I’m going to introduce something new in this contest. It’s called “Mr. Linky” and it will help us not only share our ideas but it will allow us to easily connect to other “mommy bloggers” if we so desire. If you don’t have a blog or don’t want to use Mr. Linky, you can still participate by posting your submission in comment form.
July’s contest will be a Summer Recipe Swap! Every one of us has family favorite summer recipes. This week I’ll be posting one summer recipe each day that the Savage family enjoys. And I want to hear about your favorite recipes, too! Each submission will count as one entry into the contest through Sunday, July 7. On Monday, July 28, I’ll randomly select three winners. The winners will win a Hearts at Home Recipes From The Heart Cookbook which is packed full of easy mom recipes for hungry families!
Do you want to participate? There are two ways:
If you have a blog: You can use the Mr. Linky prompts below. You can fill in your name and put the name of your recipe. It might look like this in the name field: Jill — Lemonade Pie. To make it easy for all of us with hungry families to find, be sure to link the specific post that contains your recipe. After you post your recipe or recipes on your blog, please put a link back to my blog so people can easily come back here to find links to more great recipes! So that you are entered into the contest per recipe, please put in a link to each recipe.
(Feel free to use the graphic in this post on your blog. To do this, right click to highlight it, pick save as and download it to your computer. Upload the image to your blog, highlight it again, and then use the link button (if you are in blogger it’s the world with a paperclip) and paste in the link to this post in the box that pops up. The picture will have become an active link!)
If you do not have a blog: Write your recipe in the “comments” section below. You can get to this box by clicking on the word “comments” below. Please leave your name and email address in your comment so we know who you are so we can give credit where credit is due! I need your email to also notify you if your name is pulled out of the hat and you win a cookbook!
Here’s my first recipe. It REALLY is a summer favorite of the Savage Family, plus it’s VERY EASY!
1 can Eagle Brand Sweetened Condensed Milk
12 oz Cool Whip
2 graham cracker crusts
In a bowl blend the frozen lemonade, Eagle Brand, and Cool Whip with an electric mixer. Once smooth, pour mixture into the 2 graham cracker crusts. Put in freezer for at least 4 hours. Serve frozen. Cut and serve frozen pie as needed! Because this makes two pies, you can serve one for dessert and keep one in the freezer for unexpected company! Enjoy!
Sorry did the linky wrong… it’s for our favorite brownie recipe that is awesome for summer potluck BBQ’s. Everyone loves them!
Great idea, Jill!
I am looking forward to all the great recipes!
Blessings,
Marcia
Here’s a Swetz Family Favorite!
Bar-B-Q Cups
1-10pack refrigerator biscuits
1 lb ground beef
1T onion chopped
2T brown sugar
1/2 cup BBQ sauce
1 cup shredded cheddar cheese
Shape biscuits into muffin pan. Brown meat and mix in all other ingredients. Spoon hamburg mixture into the biscuit “shells” and top with shredded cheese.
Bake at 375 for 15 min.
Jess Swetz
jessswetz@hotmail.com
This is our family's new favorite grilled potato recipe. Even my picky 4 year old loves them!
~ Tara
jtkowal@comcast.net
GRILLED NEW POTATOES WITH PARMESAN & HERBS
3 pounds small red-skinned potatoes
4 tablespoons olive oil
3 tablespoons chopped Italian parsley, optional (I have used dried or omitted altogether)
2 teaspoons fresh oregano, chopped (dried can be used as well)
3 tablespoons grated Parmesan cheese
3 cloves garlic, finely chopped
1 cup thinly sliced green onions
Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain potatoes; cool.
Prepare barbecue (medium heat). Cut potatoes in half; transfer to large bowl. Add 2 tablespoons oil; toss to coat.
rill potatoes until golden; turning occasionally, about 5 minutes. Transfer to bowl. Drizzle 2 tablespoons oil over. Add remaining ingredients; toss to coat. Season with salt & pepper; serve warm.
Variation: These can be done on a jellyroll pan in a hot oven. Use broiler to brown. You can also add Vidalia onions and green beans for an even different twist!
That lemonaide pie sounds soooo yummy!
Simple, but Decedent Coconut Cake –
(not for anyone counting calories, but worth every one!!)
-Vanilla, White, or Coconut Cake Mix
-Can of Sweetened Condensed Milk
-Can of Cream of Coconut (sometimes found in the alcoholic beverage section – but it’s non-alcoholic)
– Shredded Coconut
Bake Cake Mix as directed. When it’s done and still warm, poke with lots of holes – I use a wooden spoon handle. Then pour the Sweetened Condensed Milk and Cream of Coconut all over the cake. Sprinkle coconut on top. It’s wonderful!!!
Launa
launahartman@hotmail.com
Keep it coming, Jill!
We tried the lemonade pie last night and it was wonderfully refreshing.
Yummy!
Marcia
I love trying new recipes, so this is a fun contest. Am looking forward to trying some of the other bloggers recipes, too. thanks for sharing and I am looking forward (with confident expectation) to winning your recipe book!! 🙂
We make this every year after DH and FIL brave the elements (poison ivy, blister weed, spiders, misc bugs)to pick wild blackberries. This year yielded an exceptional amout which we froze for future pies!
Wild Black Raspberry Pie
Filling
1-2 pints of Black Raspberries (Thaw if frozen, use 2 pints for fuller pie)
1/2 -1 cup sugar (depends on how sweet you like your pie:)
3 tbsp corn starch
Mix ingredients together in a bowl and set aside
Crust
6 tbsp butter flavored crisco
5 tbsp butter
2 1/4 cups flour
dash of salt
8-10 tbsp cold water
Bake @ 375 F for 40 min, remove foil from edges and bake ~20 min more or until lightly golden brown.
Enjoy!
-Melissa:)
I finally got it posted. Enjoy. All the recipes are making me VERY hungry.
My garden is full of zucchini and I needed more ideas besides baking it in bread. This recipe also works with cucumbers.
Stuffed Zucchini
2 zucchini
1/2 lb ground beef or Italian sausage
1/2 cup bread crumbs
1 or 2 crushed garlic cloves
1 egg
1 jar of your favorite spaghetti sauce
1 cup shredded cheese (any kind you like or have on hand)
Cut zucchini in half, lengthwise and peel if desired. Scrape away seeds with a spoon to create a “boat”. Mix meat, bread crumbs, garlic and egg like a meatloaf. Salt and Pepper to taste. Fill zucchini boats with this mixture.
Place in a shallow baking dish. Pour sauce over zucchini. Cover with tin foil and bake at 375 for 45-50 minutes or until soft when you poke the zucchini. Top with cheese and bake 5 more minutes until melted.
This does work in the microwave too. Place boats in a microwave safe dish. cover and cook 5 minutes on 80% power. Rotate dish and repeat.
Staci
Staci4574@yahoo.com
I am not a pie fan or a blueberry fan; however, my husband is. This pie is WONDERFUL!!! I even eat it!!! And the no roll pie crust is my personal favorite!!! This is our family favorite for the summer! We pick blueberries together (I’ve gone once and made two pies already!) as well. Enjoy!
From…Deb
Blueberry Pie
1 C Suga
3T. Cornstarch
1/8 tsp. salt
1/2 C. water
4 C. Blueberries (2 cups separated)
1 T. butter
1 T. Lemon juice
Cool Whip
Baked Pie Shell (see below)
Combine sugar, cornstarch and salt in a pan. Add water and 2 cups blueberries. Cook until mixture boils and thick/clear, stirring constantly. Remove from heat and stir in butter and lemon juice. Cool. Mix in remaining uncooked blueberries and pour in pie shell. Top with cool whip.
Pat in the Pan Pie Crust
1 1/2 C. Flour plus 3 T.
1 1/2 tsp. sugar
1/2 tsp. salt
1/2 C. Vegetable Oil
3 T. Milk
Mix flour, sugar, salt, oil and milk in pie pan. Pat dough with fingers into place (sides first then bottom) bat at 425 for 15 min.
Hi Jill! I hope to try your low-calorie cake soon.
I remember my Mom making “5 cup salad” (AKA Ambrosia or Heavenly Hash) for family get-togethers and church potlucks when I was a child. I’ve made a healthier version substituting fat-free plain yogurt for the sour cream. It is still delicious.
5 CUP SALAD
1 c. fat-free plain yogurt
1 c. (or 1 can) pineapple chunks, drained
1 c. (or 1 can) mandarin oranges, drained
1 c. flaked coconut
1 c. miniature marshmallows
Mix the first four ingredients well; chill. To retain their fluffiness, I add the marshmallows just prior to serving.
I use the reserved fruit juice to make homemade popsicles or flavored ice cubes for tea.
Enjoy!
Sharon M-M (HAH prayer team member & just wanted to share my recipe)