I am delighted to participate in the Hearts at Home blog hop today (hearts-at-home.org/).
When I learned the theme was summer recipes, these instantly came to mind. But first, I have a confession to make: I don't like to cook.
Now that I've come clean, though, I want to share a few of my favorite go-to recipes and secrets for the cook who doesn't like to cook (but has to cook regularly for a small army). First, while I enjoy the elegance of Giada and the hominess of Pioneer Woman, no one has helped me more in the kitchen than Rachael Ray (www.rachaelray.com). Her thirty minute meals (from start to finish) have saved me many times, and the woman doesn't measure anything, which fits my "get it done" personality.
The Green Beans (formerly Green Bean Bundles--I renamed them)
These green beans deserve a formal inroduction. My friend Gina brought them to a church function, and I knew after the first bite I had to have the recipe. From 4th of July to Thanksgiving, The Green Beans will rule your table.
2 1 lb cans of whole green beans
6 slices bacon, halved
6 tbsp butter (not margarine), melted
1/2 cup brown sugar
1/2 tsp garlic powder (I add more)
salt and pepper
Divide green beans into 12 bundles. Put slice of bacon around each bundle. Put in a 9 x 13 " pan. Make sauce with remaining ingredients. Cover with foil and bake at 375 for 45 minutes. Uncover and bake for 15 minutes.
Peanut Butter Krispy Treats
Takes me back to the Egypt Elementary school cafeteria every time--and that's a good thing.
1 cup peanut butter
1 cup sugar
1 cup corn syrup
5 cups Rice Krispies cereal
Heat corn syrup and sugar over low heat to slow boil. Add peanut butter and stir over heat until blended. Add cereal and mix well. Press into a 9 x 13 glass or metal pan. Let cool.
Quick and easy and so yummy--don't dare try to babysit it all day once school starts back up. And resist the temptation to add more than 1 tblsp cocoa. It's all you'll need.
1 3/4 cup boiling water
1 cup oatmeal
1 cup brown sugar
1 cup sugar
1 stick butter or margarine
1 3/4 cup flour
1 tsp soda
1/2 tsp salt
1 tablespoon cocoa
12 oz chocolate chips
3/4 cup chopped nuts, optional
Put oatmeal in boiling water and remove from heat. Let stand ten minutes. Add margarine and sugars, stirring until margarine melts. Add egg and mix well. Sift dry ingredients and add. Add half the choc chips and spread batter in 9 x 13 pan. Sprinkle other half of choc chips and the nuts on top. Bake at 340 degrees for 40 minutes.
One more thing. A writing acquaintance of mine, Jennifer Trainer Thompson, just sent me a copy of her new cookbook, The Fresh Egg Cookbook: From Chicken to Kitchen. It will take me a while to review it, so I wanted to mention it now. Jennifer's website is www.joyoffamilytraditions.com. Lots of good stuff there.
Happy Summer! Try not to spend too much time in the kitchen.