"Fresh Strawberry Cake Roll"

Sweet Tea and Cornbread

3 hrs · 

This "Fresh Strawberry Cake Roll" is a beautiful dessert for a special occasion that will impress your guests! It's also really tasty! For the recipe, click here: http://sweetteaandcornbread.blogspot.com/…/fresh-strawberry…

Lazy Day Salsa

This perfectly scoopable Lazy Day Salsa is a classic tomato salsa that is whipped up in a flash (no chopping). It's speckled with bits of onion, garlic, and cilantro for an extra freshness. This salsa is so easy you can make it in less than 10 minutes (it takes me 5)!

RECIPE: http://www.theslowroasteditalian.com/…/…/lazy-day-salsa.html

MOMA's WALDORF SALAD

Horses Sweat, Ladies Perspire

June 18, 2014 at 8:43am · 

MOMA's WALDORF SALAD
3 cups apples, chopped (do not peel)
1/2 cup chopped walnuts
1/2 cup celery, thinly sliced
1/2 cup raisins
1 cup miniature marshmallows (optional)
1/2 cup Miracle Whip
1 Tbsp fresh lemon juice
In bowl combine all ingredients except mayo and lemon. Add lemon juice and toss to coat apples. This will keep them from turning brown after being chopped. Add mayonnaise and mix. Keep refrigerated.

Mom's Italian Beef Sandwiches

Mom's Italian Beef Sandwiches

"My mom made the best Italian beef. I've added to it over the years, but it's still her recipe. She made these sandwiches for family reunions, and there were never leftovers." —Mary Mcvey, Colfax, North Carolina

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Beer and Bourbon Barbecue Chicken Sliders

Beer and Bourbon Barbecue Chicken Sliders - Averie Cooks

Wondering what to make for your next party? These easy chicken sliders that are ready in 25 minutes will do the trick. They’ll be great for Fourth of July, Labor…

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The Easiest and Best Way to Grill Sweet Corn

New post on Old World Garden Farms The Easiest and Best Way to Grill Sweet Corn by oldworldgardenfarms There are many different methods that people use to grill sweet corn. Just ask several people who have tried it and they will all give you a different answer on how it is supposed to be done.   Yes, there are many different ways to perfect the art of grilled sweet corn but for us, […] Read more of this post

Taste of Home Recipes Garden-Fresh Summer Recipes

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	Yesterday's Recipe Quick Barbecued Beans "A simple, classic recipe, but cooking it on the grill introduces a subtle flavor. This dish features a nice blend of beans and preparation time is minimal." —Millie Vickery, Lena, Illinois Get Recipe

Zucchini Pizza Casserole

Zucchini Pizza Casserole "I grow zucchini by the bushel, so this pizza bake is one of my dinnertime go-to's. My hungry husband and kids gobble it right up." —Lynn Bernstetter, White Bear Lake, Minnesota Get Recipe

American Flag Pie ›

American Flag Pie ›

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20 Minute Baked Chicken Breasts The easiest way to cook chicken and get amazing, tender results. All you need is some chicken and about 20 minutes time! get the recipe

A SALUTE TO THE KERNEL Popcorn is a blank canvas that holds other flavors well. MINT JULEPS MAKE THE MARK Whether it's a legitimate "Southern classic" or not, the mint julep still deserves a spot in any good bartender's repertoire.

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Chocolate Ice Box Cake

Check out my Facebook Recipe Page at: https://www.facebook.com/Come-into-BJs-Kitchen-168639139974693/    [copy and paste]

Lasagne

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Homemade Ketchup Recipe - Made In the Crockpot - Old World Garden Farms

Making your own homemade ketchup is easier than you think. Use fresh tomatoes or canned crushed tomatoes and fix it and forget it by using your crockpot!

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Yankee Doodle Macaroni Casserole

Yankee Doodle Macaroni Casserole - Our all-American Yankee Doodle Macaroni Casserole is packed with comfort. As a bring-along gift, a potluck meal ...more

Palm Springs Date Shake

The Latest Recipe from A Family Feast Palm Springs Date Shake By Martha on Jun 13, 2016 06:00 am I came across the recipe for this Palm Springs Date Shake in a recent issue of Bon Appetit magazine, and I immediately ripped out the page from the magazine so I could try making it at home! This is a very unique and very delicious treat! A Palm Springs Date Shake is essentially a thick […] The post Palm Springs Date Shake appeared first on A Family Feast. Click here to read more and see the recipe! »

New York Times Recipes

Rikki Snyder for The New York Times SUNDAY, JUNE 12, 2016 What to Cook This Week SAM SIFTON Good morning. I'd like you to consider the lobster today. The stocks are good, the fishery more sustainable than most, and the prices are pretty fair at most markets along the East Coast right now – around $10 to $14 a pound for the pound-and-a-quarter fellows we most like to cook. That's expensive! Yes, but Cooking has stratagems for amortizing the cost. Buy one or two little lobsters for dinner this evening, to serve four to six in Florence Fabricant's ace recipe for linguine with lobster and avocado (above). But please, do not discard the shells after you've cooked them. Save them instead for stock that you could use later in the week, say for a Tuesday night lobster risotto, or to make intolobster butter for a feast of chilled shrimp, or to drizzle over fried scallops. You'll be living like a millionaire, even on a journalist's salary. On Monday night, perhaps you could keep up the maritime theme. David Tanis's recipe for a seaweed salad makes great use of the dried seaweeds increasingly available in our supermarkets (and always available online). Dulse! Wakame! One of them is going to be, as NPR suggested last week, the new kale. Tuesday is taken care of, on account of the lobster situation you set up tonight. (Though if you're just not going to cook lobster, not ever, try Pierre Franey's simple recipe for linguine with lemon sauceinstead.) Some stir-fry for Wednesday? Mark Bittman's recipe for stir-fried lamb with eggplant and chiles comes together quick – faster than it would come from the delivery restaurant, and with about 10 times the flavor. Shop for that today. And then maybe you could pick up a roast chicken on the way home on Thursday, and shred it for use in my recipe for enchiladas verdes. It's a recipe that can be assembled in under an hour (well under an hour the second or third time you make it) and yields a one-pan dinner of great distinction. "My husband said this might be the best dish I've ever made," a user named Nanbrand wrote on Cooking this week. We're blushing. And by Friday we'll be exhausted, too. So how about a simple kale salad with cranberries and cashews to end the week, with a slow melt into the couch after dinner, watching "Feed the Beast" on AMC? You can find lots more to cook this week on Cooking. I hope you'll save the recipes you like to your recipe box, and share them with family and friends to boot. But if you run into trouble, please don't hesitate to ask for help. We're at cookingcare@nytimes.com. (Or you can reach out to me on Twitter or Facebook, or harass my feeds onPinterest and Instagram.) Now, where are you on Virginia Heffernan's "Magic and Loss: The Internet as Art"? Here's a review in The Times. And an excerpt at Vice. Maybe you'd like to read a new Stephen King story, "Cookie Jar," in The Virginia Quarterly Review. Or listen to Jessica Molaskey and John Pizzarelli on their "Radio Deluxe" show, talking about food in the American songbook. It's Sunday, after all. You should do something for yourself, in and out of the kitchen. See you tomorrow.

Melina Hammer for The New York Times Chilled Shrimp With Lobster Butter SAM SIFTON 15 minutes, plus chilling, 4 to 6 servings

Melina Hammer for The New York Times Lobster Butter SAM SIFTON 45 minutes, 1/2 cup

Rikki Snyder for The New York Times Linguine With Lobster and Avocado FLORENCE FABRICANT 30 minutes, 4 first-course servings, 2 to 3 as a main course

Ryan Conaty for The New York Times Fried Scallops JOHN WILLOUGHBY AND CHRIS SCHLESINGER 30 minutes, About 12 servings

Fred R. Conrad/The New York Times Seaweed Salad DAVID TANIS About 20 minutes, 4 servings

Craig Lee for The New York Times Linguine With Lemon Sauce PIERRE FRANEY About 20 minutes, 4 servings

Melina Hammer for The New York Times Chicken Enchiladas With Salsa Verde  SAM SIFTON 1 hour, 4 to 6 servings

Kale Salad With Cranberries and Cashews TARA PARKER-POPE 10 minutes, 6 to 8 servings