Favorite Summer Recipe Contest

Wednesday, July 11, 2012

How to Enter:
Post your favorite Summer Recipe on our Facebook page or here on our blog. We will randomly select three comments to win. Each winner will receive a $25 OMC Gift Card!

Contest Starts: Wednesday, July 11th @ 12:01 AM

Contest Ends: Sunday, July 15th @ 11:59 PM

Happy crafting!


Pat Turner said...

I have a wonderful fruit salad recipe!

2 very ripe & juicy nectarines, cut into bite size pieces

2 bananas, sliced into chunks

1 pound carton of strawberries, sliced

3 Kiwi fruit, peeled and sliced

1 bunch of red grapes, cut in half (Yeah, really, do cut them in half)

1/4 cup sugar (or more to taste)

juice of 1 - 2 limes (please use fresh!)

Combine the fruit, sprinkle the sugar over, and the lime juice. Stir to dissolve the sugar.
Serve as is, or this is also a terrific shortcake over biscuits, or as a topping for ice cream. If using as a shortcake, I'd increase the sugar to make it more syrupy. I've served this as dance weekends, and people LOVED it! You need to cut the red grapes (and red grapes make the flavor better) so they can add their flavor to the syrup that forms.

harrahx2 said...

I love a great dip with Fresh corn, black beans, tomatoes, onions, cumin and garlic seasoning. Add a bit of chopped cooked chicken and it's a meal on a chip!

Stacey said...

My friend gave me a recipe for the best Chocolate chip, peanut butter, Heath bar cookies, I have ever had!! These are soo addicting!! Hope you enjoy!!

1 cup butter-2 sticks salted

1/2 cup creamy peanut butter

3/4 cup brown sugar (packed)

3/4 cup white sugar

1 tsp vanilla

2 eggs

2 1/4- cups flour

1 tsp baking soda

1/4 tsp salt

1 cup chocolate chips

1 cup peanut butter chips

1 cup heath bar bits (by the chocolate chips in the grocery store)

Preheat over to 375 degrees. In a large bowl cream together butter, peanut butter and sugars. Mix in vanilla and eggs. Mix flour, soda and salt together in a smaller bowl and gradually mix in with the butter mixture. This is a really important part-the dough should be a little sticky, but not too sticky, it should almost start to ball up as you stir it. If it is still too wet add a little more flour. Stir in all the chips. Drop in balls. I like to flatten them a little in my hand. Bake about 10 minutes. I usually bake them in the top 1/2 of my oven. They will start to crack ever so slightly and that's when it's time to pull them out. You only want them to change color ever so slightly. 30 seconds too long and your cookies may be overdone.

Stacey said...

I found this recipe online, and it has quickly become a family favorite for summer!!

Lemonade cake with lemonade cream cheese frosting

1 box Lemon cake mix
4 eggs
1 1/4 cup milk
1/3 cup vegetable oil
2 Tbsp Lemonade from concentrate
2 Tbsp Lemonade from concentrate
1 cup powdered sugar
1 Tbsp water
8 oz block 1/3 less fat cream cheese
1/2 cup room temp butter (1 stick)
3 Tbsp Lemonade from concentrate
1/2 teaspoon vanilla
5 1/2 cups powdered sugar

How to Make
1.Preheat oven to 350°
2.Spray 2 8" round cake pans generously with cooking/baking spray.
3.In mixer beat first 5 ingredients on low for 30 seconds and then on medium for 2 minutes.
4.Keep the remaining frozen lemonade concentrate in the freezer...you will need it again.
5.Bake according to package directions (I baked for approx 30 minutes) until cake is set and toothpick comes out clean.
6.Let the cakes cool in pan...about an hour. Do not remove.
7.When the cakes are cooled level them off so they are flat on top.
8.Poke holes in cake that wasn't cut using a fork.
9.Next make your glaze: in a medium bowl combine powdered sugar, lemonade and water.
10.Stir until smooth.
11.Pour equally over the top of the cakes..still in the cake pans.
12.Cover and let sit for at least an hour, but overnight is best in refrigerator.
13.For frosting cream butter and cream cheese together until combined.
14.With mixer on low add your lemonade and vanilla.
15.Slowly add in your powdered sugar and then beat on medium for 1-2 minutes until smooth.
16.When ready to frost remove your cakes from the refrigerator.
17.Loosen cake around the edges with a butter knife so they will release easily.
18.Frost as desired.

Cricut Crazy said...

OMG I am the first post!! How cool!!

Hmmmmm, my fav recipe? I guess it has to be my grandmother's Cool Whip/Jello & fruit dessert. I could sit and eat the whole bowl! Luckily she wouldn't let me!
But haha I can make my own now!!! hehe

Thanks for the oppor to win!

Simone Elizabeth said...

For me, summer, nothing better than:

Mix Fruit Smoothie

150 ml of frozen orange juice, (put in pans of ice and freeze)
150 ml of cold milk;
50 grams of passion fruit pulp frozen;
50 grams of pineapple
15 grams (1 tablespoon) of sugar (optional);
Recipe for a 500 ml beaker
Beats all in a blender.

In porutguês (I'm from Brazil):

Smoothie Mix de Frutas

150 ml de suco de laranja congelado; (coloque em forminhas de gelo e leve ao congelador)
150 ml de leite gelado;
50 gramas de polpa de maracujá congelada;
50 gramas de abacaxi
15 gramas (1 colher de sopa) de açúcar (opcional);
Receita para 1 copo de 500 ml
Bate tudo no liquidificador.

Miriam Prantner said...

Found this on the internet last year. I could eat buckets. I use frozen corn, coat with a little oil and toasted in the oven.

Black Bean and Corn Salad

1/2 cup balsamic vinaigrette salad
1/4 teaspoon seasoned pepper
1/4 teaspoon dried cilantro
1/8 teaspoon ground cayenne pepper
1/4 teaspoon ground cumin
2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green onions
1/2 cup red bell pepper, chopped

1. In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside.
2. In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover, and refrigerate overnight. Toss again before serving.

Kristin said...

Quick Pasta Salad
1 24 oz box farfalle pasta
1 24 oz bottle Great Value Italian Dressing
2 cucumbers, diced
4 tomatoes, diced
1 large red onion, diced
16 oz cheddar cheese, shredded
1/4 cup grated parmesan cheese

Cook farfalle pasta to al dente. Drain, put in large bowl. Add diced cucumber, diced tomatoes, diced red onion, and shredded cheddar cheese. Mix well. Pour 1 24 oz bottle of Italian Dressing over pasta, stir, cover with plastic wrap and refrigerate for at least 4 hours or overnight. aSprinkle grated Parmesan cheese over top right before serving.

Anonymous said...

Happy Birthday Sandy!

This is a great dip recipe for summer or any other Time of year
And oh so easy to make up
I often do a double batch and keep it warm in my crock pot

Chili Dip
1 can Hormel Chili without beans( I like Hot)
1 8 ounce package cream cheese, cubed
8 ounces of pepper jack cheese, grated ( I have used pre-grated taco blend and it works well also)

Combine all ingredients in a sauce pan, heat stirring until cheese is melted and well combined

Serve warm with tortilla chips of choice
Sue Kaoye

Erin Turowski said...

If you like ceviche, this is a terrific recipe!

Chino-Latino Tuna & Avocado Ceviche - makes 2 servings

6 ounces Ahi Tuna, chopped roughly into small pieces
1 avocado, chopped roughly into small pieces
1 teaspoon sesame seed
3/4 cup low-sodium soy sauce
1/3 cup rice wine vinegar
2 limes, juiced and zest
1 small red onion, quartered, with 1 tablespoon finely minced, reserved and split in half
1 teaspoon worcestershire sauce
4 cloves garlic
1 teaspoon red pepper flakes
1/8 cup chives, finely cut
1 serrano chile, cut into rings (optional)
1 bunch of cilantro, with about 2 tablespoons, reserved and split in half
Sweet Potato Chips
Chili Oil
Toasted Sesame Oil

1. Prepare in advance: Combine soy sauce, vinegar, juice of 1 lime and zest of both limes, onion, garlic, worcestershire sauce, red pepper flakes and cilantro in a blender and quickly puree. Do not worry about making into an emulsified liquid, as the sauce will ultimately be strained of any solids later. In a large pot, bring blended mixture to a boil. Reduce heat and let simmer until reduced in half. Once reduced, pull off heat and strain through a fine mesh sieve until all the solids are removed. Once all the solids are removed, place sauce back into pot and repeat boiling and simmering until the sauce reduces in half again. You should be left with roughly 1/4 cup of liquid. Refrigerate until well chilled and thickened, at least two hours. This can be done up to three days in advance.
2. Prepare in advance: Toast sesame seeds in a dry pan until aromatic and golden brown. This can be done up to 1 hour in advance or right up until needed to be served. The contrast of warm sesame seeds over the chilled ceviche dish is quite nice.
3. Mix avocado, tuna, reserved onion, chives and all but a pinch of the reserved cilantro in a bowl with a tablespoon of the reduced soy mixture, and remaining lime juice. Let rest for about three to five minutes before serving in order to get a slight “cure” on the tuna. If you are feeling especially adventurous, you can split the avocado and onion up from the tuna and chives, as I have done in the photo, creating a layered effect in the final product. It looks fun, but tastes great either way.
4. On a plate, decoratively drizzle chili oil, toasted sesame oil and soy mixture. Place sweet potato chips on plate followed buy tuna-avocado mixture. Sprinkle toasted sesame seeds and remaining cilantro over the ceviche and decorate with serrano rings if you desire. Enjoy!

Less B*tching, More Stitching!

Sueli said...

My recipe refreshing for a summer is a Sorbet of lemon (Cuisinart).

Makes ten 1/2-cup servings

2 cups sugar
2 cups water
1 1/2 cups freshly squeezed lemon juice
1 tablespoon finely chopped lemon zest

Combine the sugar and water in a medium saucepan and bring to a boil over medium-high heat to low and simmer without stirring until the sugar dissolves, about 3-5 minutes. Cool completely. Keep refrigerated until ready to use.

When cool, add the lemon juice and zest; stir to combine.

Turn the ice cream machine on; pour the mixture into freezer bowl and let mix until thicken, about 20=25 minutes. The sorbet will have a soft texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 10 minutes before serving.


susjc said...

I love this Pink Potato Salad and could eat it every day. It's also a very healthy version and the taste is just so unique!

6 medium red potatoes, cubed
6 regular carrots, thinly sliced
1 small red onion, diced
1 can sliced beets, chopped
Mayo or salad dressing to suit
Boil the potatoes and carrots together until tender. Drain and let cool. In bowl, mix the potatoes and carrots with the onion and beets and enough mayo or salad dressing to coat and mix thoroughly. Chill. It gets better tasting with each day!

Becky said...

My favorite summer recipe, could also be used in winter. :)

Cheesy Potatoes on the Grill

Cube up potatoes. With skin on.
Place on foil and add parmesean cheese, a little butter, salt and garlic. Fold foil and place on grill, low heat.
After cooking for about 20-30 minutes, open up foil packs and add cheddar cheese. (I add ALOT!)

So simple, but soo good.

Jenny V. said...

I love making and eating furukaki chex mix. Here's the recipe.
1/4 lb margarine
1/2 lb cup canola oil
1/2 cup karo light corn syrup
3/8 cup sugar
2 box crispix cereal or if you want to do half honey cones
1 bottle furukake
2 tbs soy sauce
1/2 bag of pretzel

Preheat oven 250 degree. Pour ingredients in a pot expect the cereal on low heat until sugar is disolve. Then pour it all over the cereal in a big pan be sure to spray a little PAM cooking spray so it won't stick to your panm mix it altogether in two pans and put it in the oven at 250 degree for 1 hour mix every 15mins. After be sure to sir it up so it won't get sticky and cool for 20 mins. Enjoy!

Mary G. said...

We love to grill- even in the winter, but this is a favorite for summertime:

Beer Butt Chicken

1 cup butter
2 tablespoons garlic salt
2 tablespoons paprika
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (4 pound) whole chicken

Preheat an outdoor grill for low heat.
In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).

Suzie H said...

This is a simple recipe that our kids love - Banana Popsicles.

We slice our bananas in half, place a popsicle stick in the cut end of each half, wrap in Saran Wrap and freeze. Once frozen we unwrap them and dip in melted chocolate, then let them set up. (If you want, you can re-freeze them once the chocolate sets.)
Sometimes, we'll even have sprinkles, chopped nuts, or crushed graham crackers to top them with.

fusiafscrapping said...

This is one of my favourite summer recioes:
Blackberry and apple crumble
4 apples (peeled, cored and cut into big chunks)
1 tbsp water
3 tbsp sugar
225 g blackberries (you can use any beries)
For the crumble
170 g plain flour
75 g butter
75 g sugar (demerara or regular)

1. Preheat the oven to 180C/gas 4.
2. Put the apple chunks, water and sugar into a saucepan over a lowish heat and cook until the apples are soft and mushy (for about 10 minutes). While cooking, stir it to prevent sticking. Taste and add sugar if it needs it.
3. Transfer the apple pulp into individual bowls or one big pie dish and allow to cool slightly. Stir the berries into the apples.
For the crumble
4. Rub the butter into the flour until it resembles very coarse breadcrumbs. Combine with the sugar.
5. Sprinkle the crumble mixture over the slightly cooled apple and bake for 15 minutes for small crumbles or 30-45 mins for larger crumbles. Serve warm with whipped cream or vanilla ice cream.

Marilyn said...

A freind shared a recipe with me for this delish cake

1 box butter cake mix
1 small can mandarin oranges
i/2 cup oil
4 eggs

Beat all ingredients and pour into 3 cake pans or (1) 9 X 13 inch pan. Bake at 300 to 350 degrees. Watch closely- it burns easily.

1 large carton cool whip
i medium can crushed pineapple with juice
1 tsp vanilla
1 small box instant vanilla pudding

Beat 5 minutes.Frost cake. Store cake in refrigerator


Melinda AKA medialady said...

This is a great "anytime" pie but I love this recipe because I can make it when we stay in a vacation condo too because I you really need to have it the refrigerator!

Easy Low-cal Lemon Pie

1 deep dish graham pie crust
1 sugarfree vanilla instant pudding
2 cups skim milk
1 package of lemonade crystal lite (the 2 qt package)
1 8 oz. lite cool whip

Mix vanilla pudding according to directions, adding the powdered lemonade with pudding. Pour into graham cracker crust and add cool whip. Refrigerate.

I have stretched the ingredients and made two pies at one time. I use the "non-deep dish crust and a 12 oz cool whip.

Dana said...

Lemon Icebox Pie (No bake lemon cheesecake basically)

1 graham cracker crust
1 8oz pkg cream cheese
1/2 c lemon juice
1 can sweetened condensed milk

Blend last three ingredients together with mixer until lumps are gone. Pour in into graham cracker crust and let set for 1 hour in refrigerator.

Anonymous said...

9 egg whites (save 8 egg yolks!)
3/4 teaspoon cream of tartar
Dash salt
3/8 teaspoon vanilla extract
2 1/4 cup sugar

2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
8 egg yolks
1/2 cup lemon juice
2 teaspoons grated lemon peel
2 cups crushed strawberries (or raspberries)

1/2 cup whipping cream
2 teaspoons sugar
1/4 teaspoon vanilla extract

Heat oven to 225°F. Line two baking sheets with parchment paper.

In large bowl, beat egg whites, cream of tartar and dash salt at medium speed until frothy. Gradually increase speed to medium-high; beat until soft peaks form. Beat in vanilla. With mixer running, slowly beat in sugar in steady stream until glossy stiff peaks form (it will take 5 to 6 minutes).

Spoon meringue into 16 or more mounds on baking sheets. With back of spoon, form indentation for filling, spreading each meringue to about 4 inches. Bake 2 hours or until meringues are dry and firm to the touch. Cool on wire rack. Store in airtight container. (Meringues can be made up to 3 days ahead.)

In large saucepan, whisk together 2/3 cups sugar, cornstarch, milk and 1/4 teaspoon salt. Bring to a full boil over medium-high heat, whisking constantly. Reduce heat to medium; boil and whisk 2 minutes.

Remove from heat. While whisking constantly, slowly add egg yolks until blended. Return to heat; bring to a boil. Boil 2 minutes, whisking constantly. (Mixture will be very thick.) Remove from heat; whisk in lemon juice and lemon peel. Pour mixture into medium bowl; place plastic wrap directly on surface to keep skin from forming. Cool to room temperature. (Filling can be made up to 1 day ahead. Store in refrigerator.)

In medium bowl, beat all topping ingredients at medium-high speed until firm but not stiff peaks form. Spoon filling into meringue shells; sprinkle with raspberries. Spoon topping in center of berries. Serve immediately.

Pat Turner said...

So, who wins?

ohmycrafts said...

We have WINNERS! Check out the link below to see who won:



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