I have pulled together some of our FlyCrew’s favorite BBQ recipes to help you with your Independence Day and Summer Festivities.
Here is our menu. These are all tried and true recipes. Every time we have a big party in our FlyFamily this is what each of us brings. Have a great celebration!
Easy Taco Dip
* 8 ounces Cream Cheese (can use reduced fat)
* 1 packet Taco Seasoning
* 1 small jar Taco Sauce
* shredded lettuce
* diced tomatoes (can use the “canned”)
* shredded taco/mexican cheeses (can use reduced fat)
* Optional: sliced black olives, diced onions, diced peppers, sour cream
Mix softened cream cheese with taco seasoning. Spread this on the bottom of a pan or corningware dish. Layer your toppings: Taco Sauce, Lettuce, Tomatoes, Cheese, optional toppings.
Serve with crunchy tortilla chips.
This is from one of our very special email answerers, Kathy!!
World Famous Mouth Watering Grilled Ribs
Ingredients: Pork Ribs as many as you want.
your favorite rib Rub. I use Emeril’s
Your favorite BBQ sauce.
Generously coat your ribs on both sides with the rib rub. Then wrap them in Foil double layered. Place on grill direct heat medium. Cook for 60 minutes turning once. 30 Minutes each side Remove from foil and coat with BBQ sauce place back on grill and cook for 5 minutes on each side.
These will fall off the bone. Trust me.
FlyLady’s Heart Attack Baked Beans
Now these baked beans are not the most fat-free beans you will ever eat. They are almost like eating candy they taste that good. Here is how you do it. I really don’t have a recipe; I kind of throw them together.
Two pounds of bacon; Take the whole package and cut it up raw by slicing it up and put in a big cast iron dutch oven or big pan. Cook until brown. On medium to high heat.
Dice up two big onions. Put them in the bacon grease and cook them until semi-clear.
Drain off most of the bacon grease. Add 3/4 cup of brown sugar too the grease left in the pan. Simmer just until the sugar dissolves.
Squirt in about 3 cups of ketchup and about 2 Tablespoons of Yellow Mustard and a splash of worchester sauce.
This is the sauce for your baked beans. Now add the pork and beans. I use a big can (53 oz) or 5 or 6 regular cans of pork and beans. (pour off the soupy part in the can)
For a different type of baked beans you can add several cans of different kind of beans (white beans, kidney beans, red beans, lima beans: I use what ever I have) or prepare a 1 pound bag of “15 bean” soup beans according to package directions. You will need to cook them before you make the bean sauce.
Now for cooking them. I have put them in a crock pot on low for 8 hours, I have let them cook on the stove top on low(stirring often to keep them from sticking) for an hour or so. Then there is stirring all the ingredients together in the dutch oven without the pre-cooking and putting the cast iron dutch oven(with the lid on it) in the oven at 200 over night.
I have tried all the variations of these beans as a last resort; all because of my SHEness. I would not have any pork and beans. They have always turned out well and were the hit of every 4 of July celebration pot luck I have ever taken them to.
FlyLady’s Potato Salad
Enough to feed an army. serves 15
8 pounds Red Potatoes I use about 8 pounds of medium sized potatoes. Boil whole till tender and the skins on. Then run cold water over them for about 5 minutes. Pour of the water and let them stand and dry. The skins will come right off. Cut them up into quarters or the size you like them.
Boil about 8 eggs. Do not overcook. I hate green eggs. LOL Put eggs in cold water, bring to a boil and boil 5 minute and put the lid on and let stand for 30 minutes. Put cold water over the eggs to cool. Peel them. Cut them up into pieces.
Add about 2 cups of mayo or the amount you like. This makes a lot of potato salad.
Add 2 table spoons of yellow prepared mustard.
1/2 to 1 cup of dill pickle relish
1 small onion chopped finely.
1 teaspoon of sugar if you like.
This makes a huge bowl of potato salad.
This recipe originated over 10 years ago from the back of a mayonnaise jar. I was in search of a recipe for Macaroni Salad and Potato Salad that did not have sweet pickles in it. I came across this one and have adapted it to fit our family. We love this and hope you enjoy it also! ( I now make this with reduced fat Mayo and it tastes just as good, have not been able to take it to the fat free level!)
* 1 Cup Mayonnaise
* 2 Tbs white vinegar
* 1 Tbs mustard
* 1 Tsp sugar
* 1 Tsp salt
* 1/4 Tsp black pepper
* 8 Ounces cooked Elbow Macaroni ****
* 1 Cup chopped celery
* 1 Cup chopped peppers (I like to use red and green bell peppers for color)
* 1/4 Cup Chopped onion (I prefer Vidalia – a sweet onion)
Combine first 6 ingredients, mix well. Add Macaroni and stir, then add veggies and mix well to coat. Chill and serve. Enjoy!
**** When I first made this I used a box of Macaroni and could not understand why the dressing that I prepared did not seem to coat the macaroni well, it was as though there was not enough. LOL! I found out why, most boxes of Macaroni are sold in one pound boxes not 8 ounce size boxes. I had made a whole pound and not 8 ounces! So when making this I either use half of a one pound box or I just use the whole box and double the rest of the ingredients. Just remember a pound of elbow macaroni when cooked is a lot! I use the 8 ounce version when just making it for the immediate family at home. When I am having a gathering or taking this to a pot luck I use the full box and double the ingredients.
Note: Yes, I know, this recipe is actually for summer, but it is sooooo yummy, that you may want to surprise your family with a summer treat in the middle of winter. And of course, if you live in Australia or New Zealand, this recipe is just right for this time of year!
FlyLady’s Melon Ball Salad
1 seedless watermelon
1 honey dew melow
1 pint of blue berries
1 pint of small strawberries
1 small can of orange juice undiluted
1 lemon squeezed and seeds removed
Cut the water melon long ways to use as a serving dish. Take a metal spoon and scoop it smooth on the inside. You can make /\/\/\/\/\ zig zag cuts around the top rim to make it pretty. Take a melon baller and scoop out the melons one ball at a time. This takes a while put you can pace yourself. Pour the juice in a bowl to add to the orange juice and lemon juice.
Put it all together in a huge bowl or I used a turkey roaster last week to put it together. Pour orange juice and other juices back over the fruit. It is good made a couple of days a head of time.
BlueBerry Pound Cake
A few years ago I came across this recipe in a cooking magazine, the first time I made it I liked it but did not love it. I kept trying to decide what was the problem, I re-made it again changing some things and then I loved it and so did the rest of my family. I am constantly asked for the recipe whenever I serve this or take it some where. It is easy to make and very transportable.
* 2 Cups Granulated Sugar
* 1/3 Cup softened butter
* 1/2 Cup (4 ounces) Light Cream Cheese ( this is half of a block of an 8 ounce package)
* 3 Large Eggs
* 1 Large Egg White
* 1 Tablespoon Pure Vanilla Extract (imitation tastes imitation and in this cake you can tell)
* 2 Cups Fresh or Frozen Blueberries
* 2 Tablespoons All Purpose Flour
* 3 Cups All Purpose Flour
* 1 Teaspoon baking powder
* 1/2 Teaspoon baking soda
* 1/2 Teaspoon salt
* 1 8 ounce container of Vanilla Yogurt ( it is hard to find 8 ounce containers of yogurt sometimes – I buy a large container and measure 1 cup, which is 8 ounces)
* Cooking Spray w/flour (such as baker’s secret)
Pre-heat oven to 350 degrees. Beat sugar, butter and cram cheese until well blended (4 to 5 minutes). Add eggs and egg white (when adding eggs to most any recipe you should add them one at a time, beating very well after each one).
Add in vanilla extract. In a separate bowl add the blueberries and the 2 Tablespoon of Flour and lightly toss them to coat the blueberries. In another bowl combine the 3 Cups of Flour and the baking powder, baking soda and salt, stir well to mix. By spoonfuls add flour and then yogurt alternately. Blend well with mixer. Add blueberries and lightly stir by hand to fold in the blueberries to the batter.
Pour the batter into an angel food pan (10 inch) or Bundt pan coated with cooking spray (my personal choice is the spray with flour but regular cooking spray can be used). When baking with these types of pans it is wise to tap the pan on the counter top lightly to get rid of any air bubbles in the batter.
Bake at 350 for an hour and fifteen minutes. Ovens vary so around an hour or so check the cake with a wooden toothpick or cake tester, insert the pick into the center of the cake – when it comes out clean the cake is done.
Let cool in pan for 10 minutes on a rack (raised off of the counter top or stove). Flip cake over onto cooling rack to continue to cool (if using an angel food tube pan – remove sides of pan and let cool an additional 10 minutes and then remove bottom).
My family likes to eat this plain but you can use a simple glaze of 1/2 cup powdered sugar and 4 teaspoons water and drizzle over warm cake. This is incredible warm or cold. Hope you enjoy!