Beech Tree News Network

Being a recipe collector, I have been searching for new summer recipes. I like to mix in new recipes with the ones my family and I have enjoyed for years. Some of the new-to-me recipes that sound delicious are listed below as well as the website – in case you want to search, too. I hope you enjoy them.

Overnight Fruit Salad
3 large eggs, beaten
¼ c. sugar
¼ c. vinegar
2 T. butter
2 c. green grapes
2 c. miniature marshmallows
1 can (20 ounces) pineapple chunks, drained
1 can (15 ounces) mandarin oranges, drained
2 medium firm bananas, sliced
2 c. heavy whipping cream, whipped
½ c. chopped pecans
In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160o. Remove from the heat; stir in butter. Cool.
In a large serving bowl, combine grapes, marshmallows, pineapple, oranges and bananas; add cooled dressing and stir to coat. Refrigerate for 4 hours or overnight. Just before serving, fold in whipped cream and pecans. Yield: 12-16 servings.
(Source:  http://www.tasteofhome.com/recipes/overnight-fruit-salad?pmcode=30Meals&...)

Sweet, Creamy Coleslaw
1 head green cabbage
2-4 carrots
(Option: Use a bag of slaw mix instead of shredding the cabbage and carrots yourself.)
1 c. mayonnaise
2 T. vinegar
2 T. sugar
Shred cabbage and carrots into a bowl. Mix mayonnaise, vinegar and sugar in a separate bowl; blending well. Pour over shredded vegetables and stir to coat. Chill.
 (Source: http://www.food.com/recipe/sweet-creamy-coleslaw-100526)

Sweet Baby Ray’s Crock Pot Barbecue Chicken
4-6 pieces boneless skinless chicken breasts (thawed)
1 (18 ounce) bottle barbecue sauce (Sweet Baby Ray’s)
¼ c. vinegar
1 tsp. red pepper flakes (optional)
¼ c. brown sugar
½-1 tsp. garlic powder
Mix all ingredients except chicken. Put chicken in the crock pot and pour sauce mixture over it (I usually save some sauce to drizzle over the chicken when I serve it.). Cook on low for 4-6 hours.
(Source: http://www.food.com/recipe/sweet-baby-rays-crock-pot-barbecue-chicken-47...)

Fresh Blueberry Pie
¾ c. sugar
3 T. cornstarch
1/8 tsp. salt
¼ c. cold water
5 c. fresh blueberries, divided
1 T. butter
1 T. lemon juice
1 pastry shell (9 inches), baked
In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool. Pour into pastry shell. Refrigerate until serving. Yield: 8 servings.
(Source:  http://www.tasteofhome.com/recipes/contest-winning-fresh-blueberry-pie?p...)

Strawberry Pretzel Dessert
Crust:
2 c. crushed pretzels (about 8 ounces)
¾ c. butter, melted
3 T. sugar
Filling:
2 c. whipped topping
1 package (8 ounces) cream cheese, softened
1 c. sugar
Topping:
2 packages (3 ounces each) strawberry gelatin
2 c. boiling water
2 packages (16 ounces each) frozen sweetened sliced strawberries, thawed
Additional whipped topping, optional
Crust: In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 9x13 inch baking dish. Bake at 350o for 10 minutes. Cool on a wire rack.
Filling: In a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled.
Topping: Dissolve gelatin in boiling water in a large bowl. Stir in strawberries with syrup; chill until partially set. Carefully spoon over filling. Chill for 4-6 hours or until firm. Cut into squares; serve with whipped topping if desired. Yield: 12-16 servings.
(Source:  http://www.tasteofhome.com/recipes/strawberry-pretzel-dessert)