Summer may be winding down (can you believe we’re closing in on August already? Dang!), but chances are you still have a family reunion, picnic, backyard barbecue, or town celebration coming up, and then of course there’s Labor Day weekend. Whatever it is, you’ll probably be providing some kind of side or dessert to round out the meal and share with the group. You could go with the usual macaroni salad or bars from a box, but why not shake things up and impress your relatives or friends with something totally unexpected?
If you’re looking for something different and delicious to bring to the table, I’ve got some recipes you should definitely try!
1/2 lb. bacon, in pieces
2 lbs. ground beef
1 cup chopped onions
1 cup chopped celery
1 (16 oz.) can baked beans in tomato sauce
1 (15-1/2 oz.) can kidney beans
1 (16 oz.) can butter beans
1 cup ketchup
3 tbsp. vinegar
1 tsp. dry mustard
1/2 cup brown sugar
1 tsp. salt
Directions: Fry bacon pieces; remove from grease. Brown ground beef. Add onions and celery at end of browning. In baking dish, combine remaining ingredients; add bacon and ground beef mixture. Bake covered at 350° F for 45 minutes or for 6-8 hours on low in a slow cooker.
4 cups chopped or shredded cabbage (I buy the kind in a bag)
1/2 medium red bell pepper, chopped
1/2 medium green bell pepper, chopped
1 tbsp. jalapeño pepper, chopped
1/2 cup thinly sliced green onions
1/4 cup cilantro, chopped
1 small can cooked corn kernels, cooled
1/3 cup rice vinegar
1/3 cup sugar
Salt to taste
Directions: Place cabbage, peppers, onions, cilantro, and corn in a large bowl. Mix vinegar, sweetener, and salt in a small bowl, add to cabbage mixture and toss well. Chill before serving. Recipe and photo from allrecipes.com
1 can garbanzo beans – drained and rinsed
1 can pinto beans – drained and rinsed
1 can black beans – drained and rinsed
1 can white corn – drained
4 stalks celery
1 green, 1 yellow & 1 red pepper – chopped
1 small red onion – chopped
1 cup canola oil
½ cup vinegar
½ cup sugar
Directions: Boil dressing ingredients together. Mix dressing with bean/veggie ingredients and refrigerate overnight.
2 lbs. assorted fresh tomatoes, chopped
1 lb. cubed mozzarella
1 cup chopped celery
1 cup chopped fresh basil
1/3 cup olive oil
2 tbsp. red wine vinegar (I use balsamic vinegar)
Salt & pepper to taste
Directions: Toss ingredients together and chill before serving.
Photo and recipe from Foodnetwork.com
Snow Cone Cupcakes
You’ll find all kinds of recipes for these and other clever summer-theme cupcakes on Pinterest!
Deviled Eggs are always a hit at summer parties, but instead of going with the same old mayo and mustard recipe, try one of these Unique Deviled Egg Toppings!
Looking for handy ways to store, serve and carry your food & beverages? Check these out:
Snapware® Snap ‘N Stack Food Storage Eggtainer
Ideal for picnics and potlucks, this multi-use tote has two removable egg holders for deviled eggs and stackable containers for bars or cookies. Buy it now at boscovs.com
Crock-Pot Oval 7 Quart Red Slow Cooker with Travel Bag
Perfect for hot appetizers, entrees, and side dishes (like Calico Beans!). Comes with a travel bag for easy toting to summer parties. Buy it now at shopko.com
Rubbermaid 60-Quart Wheeled Cooler
Keep beverages cold on the go with this roomy, easy-to-maneuver cooler. It holds up to 62 cans with ice, plus has built-in cup holders. Buy it now at homedepot.com
Smark Perks Blogger Catherine B. loves summer. She just wishes it lasted longer (if only she could say the same for winter!).