This weekend we hit the BBQ party circuit hard,
fitting in three BBQ's in three days.
Here are a couple of our favorite go-to recipes.
Cherry Jubilee...
& a celebration it is!
A celebration of the greatest combination of the tastiest flavors ever!
& the best part is that...
It is seriously this easy:
fitting in three BBQ's in three days.
Here are a couple of our favorite go-to recipes.
Cherry Jubilee...
& a celebration it is!
A celebration of the greatest combination of the tastiest flavors ever!
& the best part is that...
It is seriously this easy:
BUT
it is absolutely. amazingly. fabulously. delicious!
I. kid. you. not.
You will be scraping the inside of the crock pot.
Ingredients:
2 cans (21 oz. each) cherry pie filling
1 (18 oz. package) yellow cake mix
1/2 cup melted butter
Directions:
Spread pie filling in the bottom of greased 4 1/2 to 6-quart slow cooker. Sprinkle dry cake mix powder over the top. Pour melted butter over the top. Cover and cook on high heat for 2 hours or on low heat 4 hours.
Makes 10-12 servings, but I could eat the entire thing in one setting.
(just discovered this one this weekend,
but I will be making it for e.v.e.r.y occasion in the future.)
AND
My husband's contribution to our BBQ festivities:
Zesty Garlic Shrimp
Ingredients for Marinade:
1/4 cup extra-virgin olive oil
2 Tablespoons fresh lemon juice
2 Tablespoons finely chopped parsley
2 teaspoons dried oregano
1 1/2 teaspoons minced garlic
1 teaspoon grated lemon zest
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
20 jumbo shrimp (about 1 1/4 pounds) peeled & deveined
1 Tablespoon fine dried bread crumbs
Directions:
To make marinade: In a medium bowl whisk together the marinade ingredients.
Place the shrimp in a large, resealable plastic bag & pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 30 minutes to 1 hour.
Remove the shrimp fro the bag and discard the marinade. Thread the shrimp onto skewers. Sprinkle the bread crumbs evenly over the shrimp.
Grill over Direct Medium heat until just opaque in the center and firm to the touch, 4 to 6 minutes turning skewers once halfway through grilling time.
Serve warm.
it is absolutely. amazingly. fabulously. delicious!
I. kid. you. not.
You will be scraping the inside of the crock pot.
Ingredients:
2 cans (21 oz. each) cherry pie filling
1 (18 oz. package) yellow cake mix
1/2 cup melted butter
Directions:
Spread pie filling in the bottom of greased 4 1/2 to 6-quart slow cooker. Sprinkle dry cake mix powder over the top. Pour melted butter over the top. Cover and cook on high heat for 2 hours or on low heat 4 hours.
Makes 10-12 servings, but I could eat the entire thing in one setting.
(just discovered this one this weekend,
but I will be making it for e.v.e.r.y occasion in the future.)
AND
My husband's contribution to our BBQ festivities:
Zesty Garlic Shrimp
Ingredients for Marinade:
1/4 cup extra-virgin olive oil
2 Tablespoons fresh lemon juice
2 Tablespoons finely chopped parsley
2 teaspoons dried oregano
1 1/2 teaspoons minced garlic
1 teaspoon grated lemon zest
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
20 jumbo shrimp (about 1 1/4 pounds) peeled & deveined
1 Tablespoon fine dried bread crumbs
Directions:
To make marinade: In a medium bowl whisk together the marinade ingredients.
Place the shrimp in a large, resealable plastic bag & pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 30 minutes to 1 hour.
Remove the shrimp fro the bag and discard the marinade. Thread the shrimp onto skewers. Sprinkle the bread crumbs evenly over the shrimp.
Grill over Direct Medium heat until just opaque in the center and firm to the touch, 4 to 6 minutes turning skewers once halfway through grilling time.
Serve warm.
