I saw this party featured on P is for Party and I had to share it! Look at all of the great BBQ foods that are served at the table. My favorite thing is the corn on the stick. I can’t wait to use this idea.
My dad and my husband both love to grill! I love it because I love cooked out food and I love that I don’t have to cook!
One thing that we all like when we cook out are Jalapeno Poppers so I thought I would post several ideas with Jalapenos.
The Pioneer Woman has a similar recipe to our Jalapeno Poppers.
Here is a great appetizer recipe for Jalapeno Jelly.
Try grilling this Jalapeno POP Burger.
My Dad loves peanut brittle but here is a new one to try…
Spray a large cookie sheet with cooking spray and place an oven set to “warm.” Combine one cup white sugar, a half-cup corn syrup, a quarter-teaspoon salt, one-third cup beer (preferably dark beer), and one or two chopped, seeded jalapeños in a large saucepan. Bring to boil over medium-high heat, and then attach a candy thermometer to saucepan. Stir often until temperature reaches 300 degrees F. (Keep a close eye on it after 280 degrees, Porter says. “The temperature has a tendency to race up at that point.”)
Remove the pan from heat and add one teaspoon baking soda and two tablespoons butter, stirring until incorporated. Quickly add in a cup and a half of roasted, salted peanuts and stir until completely coated. Remove cookie sheet from oven, and pour brittle out onto it. Use two buttered forks to pull the brittle mixture out from the center, until it is thinly spread and relatively even. Cool completely and then break into pieces.
I am not sure if I would try this one…
To all of the great Dad’s (especially mine!)… Have a wonderful weekend!
Watermelons are such a part of summer and holiday celebrations. Here are a few watermelon ideas to use for your summer celebrations.
WATERMELON SHERBET SMOOTHIE
You may want to consider buying “seedless” watermelon, which has small, white seedpods (instead of black seeds) that are edible and virtually unnoticeable once you blend the melon. For a special touch, serve in tall frosted glasses and top with a sprinkling of mini chocolate chips.
3 cups fresh watermelon cubes
1 cup crushed ice
1 cup watermelon, raspberry or lime sherbert
4 tsp. lime juice
1/2 cup miniature semisweet or white chocolate chips
About 10 minutes before you’re ready to mix the smoothies, place four tall glasses in the freezer to frost. Then wash the whole melon as you would other fruits and vegetables, and cut it into quarters. (The number of quarters you’ll need to yield 3 cups of cubes will depend on the size of the melon.) Slice each quarter you plan to use lengthwise into three wedges, then slice the flesh away from the rind. Use a fork to scrape away the seeds and chop the melon into cubes.
Combine the crushed ice, watermelon cubes, lime juice and watermelon, raspberry, or lime sherbert, and blend until smooth.
Pour the mixture into the frosted glasses and top each one with a half dozen or so miniature chocolate chips. Serves four.
Trim rind from watermelon and slice fruit into 2-inch cubes. You should have about 8 cups. Place watermelon in blender and purée until smooth. Combine watermelon juice, tequila, Cointreau and lime juice in pitcher or jug and add plenty of ice. Garnish the glasses with thin slices of lime or watermelon, if desired.
Makes 8 generous drinks. Recipe may be doubled or tripled as needed for a bigger party.