Apple Pasta Salad

Something a little bit different to spice up summer dinners.

Apple Pasta Salad

2 cups apple sauce
1/4 cup apple cider vinegar
3 T. mustard
3 T. chopped dill
½ cup chopped green olives
½ cup black olives
1 t. salt
½ cup cherry tomatoes
2 chopped cucumbers
1 sliced red onion
½ cup cheddar cheese
1 pound cooked rotini pasta

Chill pasta.
Combine all ingredients in a large bowl, mixing thoroughly to coat pasta.
Chill for 1 hour before serving.

Old-fashioned Lemonade

Old-fashioned Lemonade

lemons
1/2 cup to 1 cup sugar
cold water

Use one cup water for each lemon. We usually make five cups at a time, just because that's the number of cups our glass pitcher holds.

Roll the lemons on the countertop, then cut and squeeze the juice out. Combine everything and let chill. Serve over ice.

Hint: A dash of vodka in this, especially after a long, hot day of gardening, works really well!

Jalapeño Cornbread

I made this last night for guests. They left with the recipe. :-)

Jalapeño Cornbread

1 cup cornmeal
1 cup flour
1 cup milk
½ t. baking soda
1 t. salt
1 cup corn niblets
1 cup cream-style corn
1/4 cup Oil
4 Jalapeño peppers, chopped
2 eggs
½ cup finely chopped onion
1 cup grated cheddar cheese

Combine all ingredients in a large bowl.

Pour batter into a buttered, hot, cast-iron skillet or into a buttered 8x8-inch square baking pan.

Place in preheated 350-degree oven and bake for 55 minutes.

Captain Jack's Bundt Cake

Captain Jack’s Bundt Cake

2 eggs
1 cup granulated sugar
1 cup brown sugar
1 1/4 cups vegetable oil
1 t. vanilla
1 t. rum extract
3 cups flour
1 t. baking soda
1 t. cinnamon
1/4 t. salt
1 cup chopped pecans
4 cups chopped apples
1 pint whipping cream
1 t. brown sugar

Grease and lightly flour a bundt pan. Set aside.

In a large bowl, beat eggs until light and fluffy. Add sugars, oil, vanilla and rum extract and continue beating. Beat for 3-4 minutes before adding flour, soda, cinnamon and salt. Stir until the batter is mixed thoroughly. Add the nuts and apples and stir to combine.

Pour into the prepared bundt pan. Place in a pre-heated 350-degree oven for 60-75 minutes.

Cool before slicing. Top each slice with a serving of whipped cream and a sprinkle of brown sugar.

Summer Splash Muffins

Summer Splash Muffins

½ cup watermelon juice
2/3 cup watermelon bits
1 ½ cups flour
2 t. baking soda
1 t. baking powder
½ t. salt
½ t. cinnamon
7 T. butter
3/4 cup granulated sugar
½ cup milk
2 eggs

Combine dry ingredients in a large bowl and set aside.

In a small bowl cream butter and sugar until light and fluffy. Add eggs and mix. Add milk, juice and watermelon bits and stir to combine. Pour into flour mixture and stir well.

Lightly grease one 12-muffin tin. Pour batter into muffin cups. Place tin in a pre-heated 350-degree oven. Bake for 30-35 minutes.

Potato Salad

A summer staple!

Potato Salad

2 lbs. white or red potatoes
4 tablespoons cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup chopped celery
1/2 cup chopped onion
2 large hard-boiled eggs, chopped
1 cup mayonnaise

Cook peeled potatoes in water for 25 minutes or so, until fork tender. Drain in a colander, then cool slightly.

When potatoes are just cool enough to handle, cut into small pieces. Combine all ingredients in a large bowl, using a spatula to stir gently.

May be served warm or cold, depending on personal preference. We like this chilled but it's entirely up to you!

Basil Quesadillas

Basil Quesadillas

flour tortillas
sliced mozzarella
thinly sliced tomatoes
salt
black pepper
couple handfuls chopped fresh basil
1/3 cup toasted pine nuts
olive oil

Heat grill to medium.

On half of the tortillas place the cheese and tomato slices. Sprinkle with salt and pepper. Add nuts, basil and then drizzle with oil. Top with remaining tortillas; press gently to flatten slightly.

Cook the quesadillas on the grill until the cheese melts and the tortillas are crisp and golden, about 2 minutes per side. Cut into wedges and serve piping hot.

Veggie Grill Sandwich

We eat a lot of these around here during the summer!

Veggie Grill Sandwich

1/2 cup Italian salad dressing
3 cloves garlic, minced
1 tablespoon lemon juice
1/4 cup olive oil
1 cup sliced red bell pepper
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
Italian bread, split horizontally

Preheat the grill to medium heat.Combine all ingredients except bread. Place veggies in a grill basket and cook on grill for 3-5 minutes, or until veggies are cooked through.

Drizzle bread with additional olive oil and place on grill. When bread is hot, remove from grill and spread veggies on bread.

Eat while it's hot, and be prepared to make a second sandwich! It's that good!