› Budget101 Discussion List Archives › Budget101 Discussion List › BBQ Bash- What’s your Favorite Recipe/Tip?
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August 29, 2013 at 11:18 am #322162
Melissa Burnell
We’re Issuing a New Budget101 Challenge! We frequently get together with friends, potluck style, where each of us brings a dish to share with everyone else. What are some of your Favorite bbq bash potluck dishes to bring along on outings?
how do you keep them warm (or cold) until serving time?
[b101][/b101]
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August 29, 2013 at 11:52 am #443110
lmitchell
cherry tomatoes, halved
mozzarella cheese, cubed
colby cheese, cubed
monterey jack cheese, cubed
scallions, chopped
Italian dressingCombine all ingredients into a large bowl, toss with the dressing and serve with toothpicks. If you really want to get “fancy” and get the kids out of your hair, hand the children some wooden skewers and have them premake the skewers. My mom makes this all the time and it is light and refreshing.
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August 29, 2013 at 11:57 am #443111
Dreamcatcheramy
Dyed deviled eggs! They are so colorful and usually get lots of attention. after you have boiled, peeled, sliced and scooped out the yolk, you place the eggs in a food color bath for a few minutes till they are the desired darkness.
It doesn’t change the taste but add “flair” to your eggs. Red, white , and blue are always a big hit at 4th of July or memorial day bashes. Pastel colors go over really well at Easter.
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August 29, 2013 at 2:53 pm #443120
AdeLLimaGinE
Keeping the potatoe salad cold just fill a lunch box or ice chest depending on the salad size and plunk the bowl down in. keeping beans hot just wrap the pan and lid tightly in a couple layers of bath towels. -
August 29, 2013 at 5:52 pm #443123
Wildpuppy57
I recently made strawberries dipped in white chocolate (white almond bark) and then dipped them in green colored sugar to look like the Italian flag. It was for an anniversary celebration. They were a huge hit!
You could do the same thing with blue colored sugar to make a USA flag for 4th of July or any patriotic holiday! An easy (a little time consuming, however), impressive, and yummy treat. Different from other desserts.
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August 29, 2013 at 8:35 pm #443127
MrsPaws
Cold foods can be kept cool in a cooler or a thermal product with ice blocks, (blue ice products).Some of my favorite items to bring to a cook out:
Baked beans-with or without meat
bbq –yummy!
grilled hamburgers, hot dogs, or chicken breasts
slaw- mayo, mustard, or vinegar based
deviled eggs
potato or macaroni salad
twice backed potatoes
hm mac and cheese
tomato, cucumber, onion slices
carrot and zucchini sticks
ranch dressing-to be used for dips or spreads
condiments
sliced cheeses
potato chips-flavored or plain
and i always bring a pan of peanut butter fantasy fudge. ((so good!)) 😉
brownies and cookies are always a good choice also! -
August 29, 2013 at 10:20 pm #443133
lalasporch
Black bean, barley and corn salad.
This is served cold.
Equal amounts of cooked black beans, barley and corn. Raw onion to taste. Olive oil and lime juice for dressing.Any other spices or herbs you might like to add like cilantro.
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August 29, 2013 at 10:58 pm #443131
Ketsyc
This is great in a crockpot or bake in a 375 oven for 30-45 minutes.
Keep warm on a warmer plate, or wrap in towels to hold heat until served.
When we are picnicking in the back yard we use large tubs of ice to keep the cold stuff cold, Hot stuff doesn’t leave the grill until ready to serve.
At our holiday get together we use the Warming trays, oven and/or bring to temp using the microwave. Cold items stay refrigerated until serving.
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August 29, 2013 at 11:19 pm #443140
Urallee
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August 30, 2013 at 6:58 am #443145
Amy R
My favorite dish to bring is homemade bread with butter. Everyone seems to forget that you need something to scoop up the sauces from the meat and beans with something. I have a old Italian bread recipe from my Nana that works with every dish.
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August 30, 2013 at 9:08 am #443124
recipfresh
I prefer to bring dessert to our gatherings, then I know everyone will want to eat it, lol
Pineapple Dream:
throw a big package of dry vanilla pudding in with a can of drained chunk pineapple, undrained crushed pineapple and drained mandarin oranges, then mix in a tub of cool whip.Peanut Butter Pie
1 cup peanut butter
1 full size pkg cream cheese
1 1/4 cup powder sugar
1 container cool whip
This takes just a min to mix together, then put in in a chocolate graham cracker crust .
13×9 dish. Box of graham crackers, can crushed pineapple , instant vanilla pudding ( large box ) , large container of cool whip.Line bottom of dish with graham crackers
Make pudding using the pie instructions on the box (let set up)
Mix Frozen cool whip and pudding together
Put pudding mixture on top of graham crackers
Top with another layer of graham crackers
Top graham crackers with fully drained pineapple.
Put in the refrig to set up. Serve in about an hour
Top with sliced fruit or berries just prior to serving.Other quick Ideas and recipes I use:
Dump 2 cans of apple pie filling dumped in crock pot, top with one box yellow cake mix dry powder (sprinkle whole box over the top), melt 1/2 cup of butter and drizzle over the cake mix, cook on low for 3 hours, serve hot with whipped cream or ice cream.Punch bowl cake:
Store bought pound cake sliced thin
Cool whip
Canned cherry pie filling
Crushed pineapple with juice
Coconut
Layer like lasagna cake, whip, cherry, pineapple, coconut
Care to show layers on outside of clear bowl.
FAST, easy & never have had to bring any home.Chocolate Pudding Cake
18 ounce package chocolate cake mix
3.9 ounce package instant chocolate pudding mix
2 cups (16oz.) sour cream
4 eggs,
1 cup water
3/4 cup oil
1 cup semisweet chocolate chips
whipped cream, or ice cream, opt.—- Combine cake mix, pudding mix, sour cream, eggs, water, and oil in electric mixer bowl. Beat on medium speed for 2 minutes. Stir in chocolate chips.
Simple Fruit Salad
1 reg sized bag small marshmallows
16 oz tub sour cream
1 can crushed pineapple,drained
1 can fruit cocktail, drained
2 bananas sliced mix all ingredients together in bowl and chill for 2 hrs prior to serving -
August 30, 2013 at 9:14 am #443147
ColleenMcGovan
I don’t know if I’m eligible to win this one (I won the last challenge!!!) but here’s my .02¢ worth, haha
Buy two cans of crescent rolls a pack of cream cheese and a can of pie filling ( my fav is cherry) …. Layer the bottom of standard size cake pan with one container of crescent rolls and brown according to directions…. Blend together 1 package of cream cheese and 1 cup of sugar ….
Sprinkle powder sugar over top. Cut into bars and serve!
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August 30, 2013 at 11:27 am #443154
ladyrose
I think a BBQ isn’t complete without a great pasta salad: I make it in a large bowl, keep it cool with a deep baking dish full of ice (although it doesn’t ever last long enough to go bad)
I cook up different size, shape, color pasta (boil)
You will need:
pasta
cherry tomatoes
olives
salami
green pepper
shredded cheese of your choice
(you can add or delete items based on your guests. other options are broccoli florets, purple onion, chopped chicken, avacado, etc.)
Italian dressing
I layer all ingrients in bowl, add about 1 tbsp of italian seasoning, and sprinkle with fresh ground pepper. I add the italian dressing once at the BBQ, when everyone is ready to eat.
I also enjoy Mac & Cheese, cucumber salad, cheese balls, grilled veggies of any kind, and jello with fruit is always great.Get your grill on! Blessings
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August 30, 2013 at 6:16 pm #443164
jkpjohnson
Yep I am the one who brings the fresh fruit salad & veggie tray. No need to heat/cool something that gets nibbled on all afternoon.
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August 30, 2013 at 8:28 pm #443171
wilbe95
This is great for the teenage boys in particular.
Another go to is homemade vegetarian baked beans as well as an oatmeal brownie. A fruit watermelon basket (you know cut the watermelon in a cute design and scoop melons, grapes, blueberries, kiwi, strawberries into the center and enjoy.
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August 31, 2013 at 1:33 am #443179
cetaylor94
1 Lb ground beef
1 small onion – diced
3 boiled eggs – diced
8-10 green olives with pimento filling – diced
1 box of raisins (1 1/2 oz pack)1 Pack won ton wrappers
1 scrambled egg to seal edges of wraps.I started making these one day when I wanted so empanadas but didn’t feel like going through the process of making the dough. This was so much simpler, and my husband and kids liked them just fine, so they’ve stuck around. Now when I make these, I have to make 2+ packs as they get eaten very quickly.
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August 31, 2013 at 3:24 am #443180
valisyoung
Favorite BBQ potluck dish? Hmmm, I always like the desserts. I like to eat em, make em, and bring em! Yum. My favorite so far has been Texas Sheet Cake. My family’s recipe is like a brownie-like cake with a touch of cinnamon, and a fudgy frosting you cook in a pan. I like to put nuts in the frosting, but only on half for those who don’t like nuts.
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August 31, 2013 at 7:44 am #443185
svidal
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August 31, 2013 at 9:28 am #443183
SGTKfuzzy
While this may seem strange the best thing i often take to aBbq or pot luck is any left over MRE that my Natioal Guard unit has after drill the kids are distracted by “Army food “
And have a great time and any one who dosent like whats served has an oppertuity toreally go wild -
August 31, 2013 at 2:08 pm #443191
jrofo
My favorite thing to bring is hashbrown casserole. Keep it warm by wrapping it in a foil and placing it in a insulated casserole carrier.
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August 31, 2013 at 5:57 pm #443196
Virginia
Bottom Layer:
2 cups crushed Pretzels (not pulverized)
3/4 cup Butter, melted (My recipe card says Oleo, so I have changed it to Butter)
3 Tablespoons Brown SugarPreheat oven to 400 degrees F. Stir together the crust ingredients, mix well and press mixture into the bottom of a 9×13 inch baking dish. Bake 8 to 10 minutes, until set. Set aside to cool.
1 (8 ounce) package Cream Cheese, softened
1 cup Sugar or Powdered Sugar (whichever you prefer — I usually use plain Sugar)
1 (8 ounce) container Whipped Topping (or make your own) (thaw if frozen)In a large mixing bowl cream together cream cheese and sugar. Fold in whipped topping. Refrigerate for about an hour. Spread mixture onto cooled crust. Be sure to spread it to the edges to seal off the crust.
Top Layer
1 (6 oz) package or 2 (3 oz) packages flavored Gelatin
2 cups boiling Water or Fruit Juice
2 and 1/2 cups fresh, frozen or canned Fruit, drained (If canned I use the juice in place of the water when making the jello. measure the amount of juice you have and add enough water to make the 2 cups)
Cut into squares, garnish with dollops of whipped cream (optional) serve and enjoy!Different flavor combinations that I have used: strawberry gelatin with strawberries, strawberry gelatin using pineapple juice in place of water with strawberries, strawberry gelatin with bananas, strawberry gelatin with mixed fruit cocktail, cherry gelatin with cherries, cherry gelatin with mixed fruit cocktail, orange gelatin with mandarin oranges, raspberry gelatin with raspberries, peach gelatin with peaches, cranberry gelatin with cranberries and lime gelatin with pineapple.
This was a must have in the mid to late 70’s and early 80’s for all gatherings. I believe that the strawberry gelatin/pineapple juice with fresh strawberries was the favorite. All were good.
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August 31, 2013 at 7:10 pm #443204
bethaliz6894
for our pitch-ins I like to lake macaroni salad or bring baked beans that I doctor up with cinnamon and molasses, I love to bring a pickle dip made with pickle juice, cream cheese and Worcestershire. then I started baking my own bread so now I try to bring homemade bread or I bake a cake. I try to make something different every time I go somewhere. I have a chicken dip that I would am taking on my next one. it has chicken, Worcestershire, garlic power, and then blend until smooth. I have an insulated casserole dish(thanks liss) that I use for all of my dishes, it holds the right amount for about 12 servings and keeps hot food hot and cold food cold.
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September 1, 2013 at 12:30 am #443212
GraceAnn
My family likes this potato salad. It is made with mashed potatoes. It is yummy! I am making it for our Labor Day BQ!
3-5 pounds of Potatoes
5 Boiled Eggs
1 large Onion
1 jar of Green Olives
1 can Black Olives
1/2 jar Light Miracle Whip
Mustard
Salt and Pepper
Boil Potatoes and mash with masher and let cool
Combine chopped onion, chopped boiled eggs, chopped green olives, chopped black olives in a bowl.
Mix Miracle Whip and Mustard and salt and pepper (add mustard to taste) (My family likes it tangy)
Mix the onion,eggs and olives into the cooled mashed potatoes
Then mix the dressing, leave in the refrigerator until cold or overnight. Over night is the best as the flavors have a change to mingle. Yummy!
Garnish the top with Black Olives and Wedges of Boiled Egg -
September 1, 2013 at 2:00 pm #443218
tcweikel
Our Family favorite BBQ take-along is “Crab Salad”!
Imitation Crab meat, dry packaged ranch mix (dressing or dip, the flavor varies only a little), sour cream, diced tomato, diced celery, shredded carrot, diced/sliced cucumber, vegetable rotini….. best when prepared before hand and allowed to meld! I try for day before, but if too soon, someone gets into and you have to make a new batch!!! -
September 1, 2013 at 6:24 pm #443231
Doris104
Ingredients
Crust:Cooking spray
1 3/4 cups fat-free vanilla wafer cookie crumbs, or any fat-free cookie crumbs of your choice
1/4 cup unsalted butter, melted3 (8-ounce) packages fat-free cream cheese
1 cup fat-free sour cream
2 cups sugar or sugar substitute (recommended: Splenda)
3 large eggs or 3/4 cup egg substitute
2 teaspoons lemon zest
2 tablespoons lemon juice
1 Vanilla Bean, scrapedLemon Curd:
6 tablespoons lemon juice
1 large egg, plus 1 large egg yolk
1/2 cup sugar substitute (recommended: Splenda)
2 tablespoons unsalted butter, cut into bits, or any fat-free butter substituteDirections
Make crust: Preheat oven to 325 degrees F.
Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy. Gradually beat in sugar or sugar substitute. Beat in eggs, 1 at a time, just until incorporated. Beat in zest and juice. Pour into crust.( I use a cake pan “sock” to keep the outer edge from baking to fast and drying out) Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not overbake, as it will firm as it cools). Let cool completely.
Make lemon curd: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and sugar or sugar substitute over gently simmering water. Whisk until hot and frothy, about 5 minutes. Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon. Remove from heat and cool for 30 minutes.
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September 2, 2013 at 12:03 pm #443749
DBlaskis
Sometimes I make something called Carrot Hummus, it’s a dip for veggies and crackers that is made out of carrots and garbanzo beans. It’s really good, healthy and cheap to make.
Easy Carrot Hummus Dip
1 cup chopped carrots
1 15 – ounce can garbanzo beans (chickpeas), rinsed and drained
1/4 cup tahini (sesame seed paste)
2 tablespoons lemon juice
2 cloves garlic, quartered
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons snipped fresh parsleyServings Per Recipe 16, cal. (kcal) 60, pro. (g) 2, sodium (mg) 124, Starch () 1, carb. (g) 8, chol. (mg) 0, Fat, total (g) 2, Carb Choice () 1, sat. fat (g) 0, Fat () 1, fiber (g) 2
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My husband makes a dish he calls,
1 big jar grape jelly
2 small jars chinese chili sauce
2-3 #’s of Frozen Meatballs (I make these all the time and freeze them in batches, but you could use a bag of frozen meatballs in a pinch).Combine everything in a crockpot and heat on high 3-4 hours, Or bring the sauce/jelly to a light boil over medium heat in a big saucepan, add the meatballs, heat through. Serve.
.
When the garden is growing well I like to serve Cucumber Salad. :neener:Well, those are my suggestions and ideas, thanks for reading this far!
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September 2, 2013 at 1:21 pm #443261
Deborah458
I like to bring banana pudding for “BBQ Potluck” or more for church potluck, if I need a quick and easy dessert. During the summer, I am loath to use the “cook & serve” pudding mixes so I just use the instant. I use one large box of vanilla pudding and 1 box of butterscotch pudding. That will use 5 cups of milk. Vanilla wafers and bananas. I mix the puddings and milk together, line a large bowl with some of the vanilla wafers and cut up bananas and start layering all three. Depending on how many wafers are left, I will either crush the wafers and sprinkle for the top or lay a few cookies on top for a “polka dot” design. Then cover. For keeping cool, ice chest, ice, large bath towel (more for insulation), and then it usually disappears. My husband has only two desserts that he likes. This banana pudding and pineapple upside-down cake. So, I alternate when I take these two desserts.
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September 2, 2013 at 7:04 pm #443293
Rondas
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September 3, 2013 at 1:43 am #443322
Galee53
I often fix Mustard Potato Salad because it is a favorite of our family’s. I usually make it the night before so all the ingredients have a chance to combine together so that it really does taste good the next day of our get together. I refrigerate it until it is time to go to whatever location we are meeting at. I have a larger bowl, that when we get there, I put ice in and then sit the bowl with the potato salad in it and it stays cold till everyone has had a chance to eat it. At the end of the meal the bowl is usually empty and all I have to do is clean the bowls and take them home.
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September 3, 2013 at 4:09 am #443329
MommaHunt4
I love to bring watermelon cut in pieces like small triangles with the rind as the handle! I keep the pieces in a bowl in the refrigerator until its time to go. Then putting the bowl in an ice chest with ice will do the trick at the location. A juicy piece of watermelon is always refreshing!
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September 3, 2013 at 2:54 pm #443356
Vicki1947
Is a pickled slaw recipe -
September 3, 2013 at 7:33 pm #443366
Amalgamate
Pineapple Honey Fruit Toss is my go-to recipe for many potlucks and BBQs. It started as a dish for a church potluck when many of them were participating in a local Biggest Loser competition. I usually just keep it in the fridge until just before serving time.
2 oranges
2 apples
3 bananas
1 cup strawberries and/or blueberries
1 small can of pineapple juice
1 tbsp. honey (more or less depending on desired sweetness)
1/2 cup chopped pecans or almonds (optional)Tips: Add apples to juice mixture immediately after cutting to avoid them turning brown. Use slightly under-ripe bananas so they won’t be mushy.
It’s a very versatile mixture, and many other fruits (like kiwi and fresh pineapple) can be used along with or instead of those listed. -
September 3, 2013 at 10:09 pm #443376
cmeans23
Dump Cake
I vary the ingredients depending on my mood. LOL
drained and reserve juice
1 stick of butter or margarine
1 yellow cake mixUse a 13X9 pan
Spread the pineapple in the bottom of the pan
Sprinkle the dry cake mix over the pineapple, spread evenly
over the pineaple.
Melt the butter and add reserve juice to it and stir, then pour
over the dry cake mix.
Bake for about 35 to 45 minutes at 325 degrees for glass pan.
The cake should be done when the pineapple bubbles up through the top of mix.
Serve with whip topping.
Options: add walnuts, and/or substitute canned cherry pie filling instead of pineapple (you may have to add 1/4c liquid to your butter) or mix 1 can of cherries and 1 can of pineapple. You can also use peaches or blueberry pie filling.
You could use chocolate cake with cherry pie filling for variation.
YUM. What ever your mood, or season or whatever is popular with your family. -
September 4, 2013 at 4:38 pm #443415
jeanniepagnotta
I use foil sprayed with PAM on my grill for easy clean up.
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September 6, 2013 at 7:02 pm #443484
RosesBistro1234
I brought it with me to the last 2 outings and it was a HUGE hit. It’s really good with cantaloupe chunks and grapes on toothpicks too.
Before I found that recipe, my favorite side dish recipe was this one:
6 to 8 medium potatoes (about 3 pounds), peeled and diced
1/2 pound bacon, cooked and crumbled
6 green onions, chopped
1 stalk celery, finely chopped
2 tablespoons diced pimiento, drained
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup mayonnaise
1/2 cup sour creamCook the potatoes (steam or boil) until tender, Drain and cool.
Place potatoes in a large bowl. Add bacon, chopped green onions, and next 4 ingredients. Stir together mayonnaise and sour cream until blended.It’s really simple, but has lots of flavor and who doesn’t LOVE bacon?
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September 6, 2013 at 7:13 pm #443492
notUrAvgBear
I always bring candied jalapenos, they’re really delicious and easy to make.
4 red chile peppers, sliced
3/4 cup sugar
1 teaspoon loosely packed lime zestAdd sugar, chili peppers and lime zest to the pickled jalapenos in the jar (make sure they’re drained first) Let stand 5 minutes, stirring occasionally. Cover with lid, and refrigerate 48 hours to 1 week, shaking jar several times a day to dissolve any sugar that settles. Delicious, easy.
Great on burgers, cream cheese/crackers, etc
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September 8, 2013 at 5:39 am #443537
LeslieB
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September 10, 2013 at 4:09 pm #443625
HerbLady
One of our favorites is Spaghetti Salad. It is a cold dish loaded with summer vegetables.
1 box cooked spaghetti
Italian Salad Dressing
Green Peppers
Red Peppers
Red Onion
Baby Spinach
Banana Peppers
Pepperoni (optional – cut into small pieces)
Kalamata Olives
Fresh ground black pepperWhile noodles are cooking begin dice vegetables.
Mix vegetables with pasta. Add Italian Salad Dressing and black pepper to taste.
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September 10, 2013 at 7:03 pm #443630
angeleyes5
Re: B101 Challenge bbq bash. great bbq ideas. i have one you all might like.
get to the park early and get a box oven. solar. you can get them at honeyvlle farms. get your fab.
cook ribs when you get to the park in solar oven the sun works while you can enjoy frisbee or whatever you want with friends. have friends bring their tabs as well. on the side cabbage shredded with red onions and jalepenos diced small.
mix well make italian dressing add stir add italian parsley serve with ribs.
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September 13, 2013 at 2:38 pm #443699
BeverlyS
do not add any water. you bring pineapple with juice to a boil and stir in jello mix. let stand till cool and add buttermilk.
put in refrigerator till it starts to get firm and fold in the cool whip. put back in refrigerator and let firm up (it will be fluffy). i like to but a large cool whip and before serving top the jello with it.
my nephew hates green beans and if he wants his favorite salad he has to eat them at my house. he is now 24 and still eats his beans for this salad.
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September 13, 2013 at 3:50 pm #443703
shandar43
I like to make potato salad using potato cubes instead of mashed potatoes. I add green onions, pimentoes, pickle relish, boiled eggs, mustard, and a mixture of mayonnaise and sour cream to the potatoes. Paprika is added before covering with foil.
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September 13, 2013 at 3:54 pm #443704
TexGirl
I like to bring fruit salad with oranges, apples, grapes, pineapple, and coconut. I keep it cold by placing all the ingredients in a temptations bowl,and placing the bowl in my 9 X 11 temptations pan that is filled with ice.
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September 13, 2013 at 11:33 pm #443713
rompa728
Slice a loaf of french bread into 1 inch slices.
Melt 1/4 C. butter.
Mix 2 T. bbq sauce with butter.
Brush on both sides of bread.
Grill on high until toasted.
Turn over and grill other side.
Watch carefully as it will burn fast.
Serve hot off the grill. -
September 14, 2013 at 3:21 am #443722
Thresa77
Cover pan with aluminum foil and cook at 350 degrees for about an hour. The thicker you slice your potatoes the longer it takes to cook. You can also add green chilies if you like.
To keep everything hot I have a large thermal tote that does a very good job. I will also wrap the pan in a thick towel before putting it into the tote if it is going to be awhile before they are eaten.
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September 14, 2013 at 11:07 am #443734
Jane
Ingredients:
2 1/4 pound(s) summer squash, quartered lengthwise and thinly sliced crosswise
2/3 cup(s) finely chopped yellow onion
1 can(s) chopped green chiles
1 can(s) chopped jalapeños (about 1/2 cup), drained
1/2 teaspoon(s) salt, or to taste
2 1/4 cup(s) grated extra-sharp Cheddar cheese (about 7 ounces), divided
1/4 cup(s) all-purpose flour
3/4 cup(s) mild salsa
4 scallions, thinly sliced, for garnish
1/4 cup(s) finely chopped red onion, for garnishDirections
Spray a 9×13 dish with olive oil/pam
Combine squash, onion, chiles, jalapeños, salt, and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.
Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes.Sprinkle the top with freshly chopped scallions and thin red onion slices.
This is delicious, mostly healthy, and super easy to make. It’s always a big hit.
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September 15, 2013 at 12:14 pm #443750
Tinabobina
1/3 cup sunflower oil, vegetable oil or olive oil
3 tablespoons cider vinegar or white wine vinegar
3 tablespoons orange juice
1 tablespoon honey or sugar
1 1/2 teaspoons Dijon-style mustard or coarse-ground mustard
1/4 teaspoon salt
Dash ground cinnamon or ground nutmeg (optional)
4 cups shredded* red cabbage (about 1/2 of a medium head) or 1/2 of a 16-ounce package shredded cabbage with carrot (coleslaw mix)
2 cups loosely packed fresh arugula and/or watercress (thick stems discarded), rinsed and dried, or desired greens, such as fresh baby spinach, mesclun or torn mixed salad greens
1 medium Granny Smith or Macintosh apple, cored and sliced into thin strips or coarsely chopped
1/2 cup dried cherries, dried cranberries, currants or raisins
2 tablespoons thinly sliced green onion (1)
1/4 cup dry-roasted sunflower kernels or 1/3 cup chopped pecans, hickory nuts or walnutsMake the Vinaigrette dressing first by combining oil, vinegar, orange juice, honey, mustard, salt, and, if you like, cinnamon. Cover and shake well; set aside.
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September 15, 2013 at 12:33 pm #443755
xstepmom
I make my own copycat Suddenly Salad Bacon & Ranch flavor Pasta Salad. Just before serving I always add halved cherry tomatoes or grape tomatoes. This is usually a big hit and I never end up having any leftovers.
2 cups Rotini pasta
1 cup peas, frozen
2/3 cup Mayonnaise (Hellmanns or similar)
1 package ranch dip mix
1/4 cup shredded carrot
1/4 cup bacon — cooked crisp & crumbled (or bacon bits)
1/2 teaspoon onion powderIn a medium sized bowl, mix together the peas, the entire packet of ranch dressing mix, bacon bits, onion powder, and mayonnaise. Add pasta and carrots. Stir together until everything is combined.
Chill and serve.
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September 15, 2013 at 12:40 pm #443756
Melissa Burnell
Well, we didn’t quite make 50 entries this go round, but I’m a bit tired of this challenge so we’re retiring it early.
Congratulations to our bbq bash potluck winner, dblaskis curious as to what the prize package contains?
Congratulations and thank you to everyone that participated! Good Luck on the Next Challenge!
What are Budget101 Challenges? Read More Here
how are challenge winners selected? Read More Here -
September 15, 2013 at 1:28 pm #443763
Virginia
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September 25, 2013 at 9:44 pm #444090
rompa728
A plastic kids wading pool filled with ice is good for drinks or cold dishes.
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October 3, 2013 at 3:37 am #444341
Wrinkleyold
Can I have Nana’s recipe, pretty please? That’s a great idea!
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