The sun is out, the grills are being cleaned off, that can only mean one thing…cookout season! Some of my favorite foods come from outdoor parties and barbeques. For your next gathering try out one of these recipes to make your mouth water and your taste buds happy it’s finally summer:
Directions: Place the chicken in a large re-sealable plastic bag and toss with salt and pepper. In a small bowl, whisk together the next seven ingredients and pout half of the marinade over the chicken. Reserve other half of the marinade.
Next, seal the bag and refrigerate the chicken for 2 hours or up to overnight. Preheat the oven to 400 degrees F. Oil a large baking pan. Remove chicken from the marinade (discard marinade) and arrange in pan. Re-season chicken with salt and pepper. Cover with foil and bake for 25 minutes. Remove foil and pout reserved marinade over chicken and bake for an additional 15-20 minutes or until chicken is golden and cook thoroughly.
Directions: For the Butter, combine all ingredients in a small bowl and mix until well blended. Set aside. Preheat the grill to medium high heat. Brush corn with oil and sprinkle with pepper. Place corn on grill pan and grill 4 to 5 minutes, turning corn frequently. Remove pan from grill, spread or brush corn with butter and sprinkle with cheese. Serves 6.
Directions: In a large mixing bowl, whisk together the vinegar, sugar, lemon zest and red pepper flakes and set aside. Cut the cucumbers in half lengthwise and scoop seeds out with a spoon. Cut each half into 1/4-inch pieces and place in the bowl with the dressing; add the yellow pepper and onion and toss together to coat. Allow the salad to stand for 30 minutes at room temperature. Add the cilantro and mint and toss gently. Serve. This salad is best served within 1 to 2 hours of preparation. Serves 12 to 14.
Directions: Preheat the oven to 350°F. Butter one Woven Traditions® Grandma Bonnie’s™ Pie Plate. Cream butter and sugar in large bowl. Add egg and vanilla. Mix to combine. In a medium bowl, sift together flour, cinnamon and nutmeg. Add to butter mixture and mix with dry ingredients. Fold in apple pieces. Spoon batter into prepared Pie Plate and smooth the top. Bake 35 to 40 minutes or until center of torte is set. Cool slightly, slice and serve with whipped cream. Makes 8 servings.
Directions: Preheat the oven to 325 degrees F. Lightly mist a Woven Traditions® 9 x 13 Baking dish with non-stick spray.
For the crust, combine the crumbs, sugar and butter in a mixing bowl. Pour the crumbs into the prepared pan and firmly press into an even layer. Bake for 8 to 10 minutes then cool.
For the filling, beat the cream cheese on medium-high speed in the bowl of an electric mixer for 2 minutes or until creamy. Add the sugar and beat for 1 minute. Scrape the inside surface of the bowl and mix for 30 seconds. Reduce the speed to low, and add the eggs one at a time, mixing just to incorporate. (Do not over mix once the eggs have been added.) With the mixer running on low, add the melted chocolate and mix only to incorporate. Pour the cheesecake batter over the baked crust and spread into an even layer. Bake on the middle rack of the oven for 23 to 25 minutes or until the filling is firm. Remove the pan from the oven.
For the topping, randomly distribute the pieces of chocolate, marshmallows and crackers on top while still warm. Return the pan to the oven for 3 to 4 minutes, watching carefully not to allow the topping to scorch. Allow to cool for 30 minutes. Score the top (through the toppings only) with a knife. Cool to room temperature and then chill for several hours. Finish cutting the bars into pieces and serve. Store covered in the refrigerator.
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