The farmers' markets are absolutely overflowing with juicy tomatoes, crispy cucumbers and oh-so many varieties of peppers! With fresh fruits & veggies so plentiful this time of year, it's easy to pack flavor into every meal.
From a roasted veggie tortellini salad to a tomato-bacon pie, here are a few tasty ways to enjoy summer's best!
Peg's Tomato-Bacon Pie
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This savory pie will have your family asking for seconds! Look below for the complete recipe, from 101 Cozy Casseroles cookbook.
Layer tomato slices in pie crust. Season to taste with salt and pepper. Top with onions, basil and bacon. In a bowl, mix together mayonnaise and cheese; spread over bacon. Bake, uncovered, at 350 degrees for 30 minutes, or until lightly golden. Serves 6 to 8.
While back-to-school is an exciting time for families, the schedule adjustments can be challenging. We all want to feed them something hot & hearty but, between homework and earlier bedtimes, time is shorter than ever.
That's where those never-fail, ready-in-a-snap recipes come in handy...don't forget the slow-cooker favorites too! Whether you can make it ahead, simmer it while you're away or whip it up in a flash, we're looking for the dinnertime recipes you turn to at this time of year.
So, tell us...
What are YOUR favorite BACK TO SCHOOL recipes? Share 'em all in today's Recipe Round-Up!
This recipe simmers all day while the kids are in school and it's easy to serve up between homework and bedtime! It appears in our cookbook, 101 Slow-Cooker Recipes.
Pepperoncini Italian Beef Roast This recipe comes from Vickie's kitchen and takes just 5 ingredients. It's a good one to keep on hand for those mornings when you can toss dinner in the slow cooker and go. Even though it calls for peppers, the flavor is mild enough for the whole family!
4-lb. beef chuck roast 8-oz. jar pepperoncini peppers, drained and juice reserved 1 onion, sliced 2 1-oz. pkgs. au jus mix 8 to 10 hoagie rolls, split
Place roast in a slow cooker; pour reserved pepper juice over top. Cover and cook on low setting for 6 to 8 hours, until very tender. Remove roast and shred with 2 forks; stir back into liquid in slow cooker. Add peppers and onion. Blend au jus mix with a little of the liquid from slow cooker until dissolved. Pour over beef; add water if needed to cover roast. Cover and cook for an additional hour. Serve beef spooned onto rolls. Serves 8 to 10.
Whether it's a recipe for a big batch of Grandma's favorite snowball cookies, or your all-time favorite recipe for pumpkin pudding, we want them all!
From tailgating to bonfires, cookie swaps to sledding parties, you're making snacks, treats, and every kind of delicious dish to keep the party going -- and making new memories too! Our next cookbook will be jam-packed with those recipes and family stories. We'd love if one (or more!) of them was from you.
We couldn't make our cookbooks without you, and your most cherished recipes and memories make for some of our most cherished books. There's nothing better than seeing something of your own in a published book...plus, you'll receive a FREE copy of the cookbook when it's published!
Summertime is in full swing and our weekends (and weekdays) are full of trips to the pool, baseball games and cookouts with family & friends! As the days heat up, we love to cool down with a crispy salad full of veggies from the garden. They're perfect alongside your grilled favorites and great for taking along to potlucks too.
So tell us...
What are YOUR favorite SUMMER SALAD recipes? Share them below in our Recipe Round-Up!
Any of your garden veggies will be tasty in this salad...the dressing pulls it all together!
8-oz. pkg. thin spaghetti, uncooked and broken into fourths 3/4 c. carrot, peeled and cut into 2-inch strips 3/4 c. zucchini, cut into 2-inch strips 3/4 c. red pepper, chopped 1/3 c. green onion, sliced 3/4 lb. deli roast turkey, cut into 2-inch-long strips Garnish: chopped peanuts, chopped fresh cilantro
Ginger Dressing: 1/4 c. canola oil 3 T. rice vinegar 3 T. reduced-sodium soy sauce 2 t. sugar 1/8 t. fresh ginger, grated 1/8 t. cayenne pepper 1 clove garlic, chopped
Cook pasta according to package directions; drain and rinse with cold water. In a large bowl, combine all ingredients except Ginger Dressing and garnish. In a separate bowl, whisk together all ingredients for Ginger Dressing. Pour over salad; toss. Refrigerate one hour; garnish as desired. Makes 6 to 8 servings.