Summer Recipes for the Family to Enjoy!

We have some tasty treats for the family to enjoy.

Put the YUM in your summer FUN.

Pool Party Jello Cups (See Feature Photo)

3 oz. Blue Raspberry Flavored Jello

1 Cup Boiling Water

1 Cup Cold Water

20 Peach Gummy Rings

20 Gummy Bears

20 Plastic 1-ounce shot cups

Add the dry Jello powder to a large mixing bowl and whisk 1 cup of the boiling water into the Jello to dissolve the powder. Add the cold water and whisk again.  Line the shot cups on a tray and pour the liquid into the cups.  Chill the cups for 3 hours or until the Jello is set.  Place a peach gummy ring on each Jello cup.  Cut the gummy bears in half and insert the top half of each into a peach ring so that it looks like the bear is on a float in the water.  Refrigerate until ready to serve.

Optional: For an adult version, use ½ cup cold water and ½ cup vodka.


Patriotic Strawberry Shortcake Trifle

1 Large Angel Food Cake, cut into cubes

1 Large Basket of Strawberries (4-5 cups, washed, hulled, and sliced)

2 Containers Marie’s Strawberry Glaze

1 Large Basket of Blueberries (3-4 cups, washed and stems removed)

2 Large Boxes Instant White Chocolate Pudding Mix, plus enough milk to make pudding

1-2 Large Tubs Cool Whip

Early in the day or the night before:

Mix the sliced strawberries with the strawberry glaze, cover and refrigerate. Make the pudding according to the package directions, cover and refrigerate.  Allow the Cool Whip to thaw in the refrigerator.  Leave the blueberries out at room temperature.

3-4 hours before serving:

In a large glass bowl (punch bowl is perfect!), place a good-sized dollop of the strawberry mixture in the bottom of the bowl.  Cover with a layer of cubed angel food cake.  Sprinkle a layer of blueberries over the angel food cake.  Gently mix one of the containers of Cool Whip into the pudding.  Spoon a layer of the pudding mixture over the angel food cake and blueberry layer.  Repeat the layering process in the following order until the bowl is full, and you can see all the beautiful layers in the sides of the bowl: glazed strawberries, angel food cake, blueberries, pudding mix.  The top should be one final layer of strawberries.  Place the entire bowl, covered with plastic wrap, in the refrigerator to chill until ready to serve.  When serving, place the second container of Cool Whip by the bowl for those who wish to add whipped topping.


Easy Shredded BBQ Chicken Sliders

1 Package Kings Hawaiian Rolls or Dinner Rolls (12 to a Pkg)

1 Cooked Rotisserie Chicken

1 Medium-Sized Bottle Honey BBQ Sauce

1/4 to 1/3 Cup Prepared Mustard

1 Large Can French-Fried Onions

1 Jar Sliced Pickle Chips (Bread & Butter or Dill)

1 Stick Butter

1 Tbsp Poppy Seeds

When the chicken is cool enough, remove the chicken from the carcass, shredding the pieces into a large mixing bowl.  Discard the bones and skin or save for making broth at a later date.  Mix the shredded chicken with the BBQ sauce (be careful not to use too little sauce or your chicken will be dry and be careful not to over sauce or your sliders will be messy and fall apart).

Preheat the oven to 325 degrees.

Line the bottom of a 13”x9” pan with parchment paper, leaving some of the paper hanging over the ends of the pan (aluminum foil is just fine, too).

In a small saucepan, melt the butter completely.

Remove the dinner rolls from the package and paper tray, being careful to keep them from separating.  With a serrated knife, start at one end of the rolls and make a continuous slice through the middle of the rolls so that you have one connected layer of 12 tops and a connected layer of 12 bottoms.  Place the bottom layer of rolls into the lined pan.  Place 1-2 pickle chips on each bottom roll.  Using tongs, place a mound of the shredded BBQ chicken on top of the pickles of each bottom roll.  Sprinkle a layer of French-Fried onions liberally over the chicken.

Carefully turn the top layer of rolls upside down so that the underside is facing you.  Brush the undersides lightly with the prepared mustard.  Turn the top layer of rolls back over and place on top of the shredded chicken layer and French-friend onions.  Lightly press down to distribute the chicken a bit and merge the layers together.  Brush the top layer of rolls generously with the melted butter, covering completely and dripping down the sides of the rolls.  Sprinkle the top of the rolls evenly with poppy seeds.  Cover the pan with foil and bake at 325 degrees for 25 minutes.  Uncover the pan and allow to bake for another 10 minutes.  Serve warm and enjoy!

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