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Wahoo! The school year is almost out. Now, it is about time for some of you guys to actually try some of these recipes that I have worked so hard to type out for you. Of course, everyone needs some fun summer recipes. So here is the “special edition” of the Food Column for all my Cracked Pot readers out there.

 

Starting with . . . our main course. Chili!

 

Sizzling Summer Chili:

 

• 1 T. vegetable oil
• 1 lb. ground beef (or more)
• 1 c. chopped onion
• 1 clove garlic
• 3 cans (16 oz.) kidney beans (light and dark)
• 2 cans (6 oz.) tomato paste
• 1 ½ c. water
• 1 can (10 oz.) tomato with chilies (Rotel original)
• 3 T. beef flavored instant bouillion (or 3 cubes)
• 2 T. chili powder (I mean, com’n, what’s chili without chili powder?)
• 1 t. cumin
• ¾ t. salt
• 1 t. sugar
• ¼ t. cayenne pepper

 

In large skillet (use spaghetti pot) heat oil. Combine ground beef, onion, and garlic. Cook until brown. Stir in beans, tomato paste, tomatoes with chilies, and rest (in other words, throw it all in there). Simmer uncovered (at least 4 hours-but one is enough). Stir occasionally. Add water as necessary.

 

So now that you have started your barbeque with delicious chili and some steaks, I’m sure, impress your guests even more with your side dish of brilliant broccoli salad.

 

Brilliant Broccoli Salad:

 

• 2 heads broccoli, chopped
• 1 med. onion, chopped
• 8 oz. shredded cheddar cheese
• ¾ c. raisins
• ¾ c. crumbled bacon
• 1 c. chopped cashews (optional)
• ¾ c. mayo
• ¼ c. sugar
• 2 T. vinegar

 

Combine all salad ingredients (first 6 items). Combine mayo, sugar, and vinegar. Add to salad just before serving.

 

Your barbeque buddies are going bonkers because of your breathtaking bonbons. Now throw some fabulous fruit in the mix. Fruit salad is always a big hit; you need to make it a home run and drizzle your fruit with some superb dressing. This is a simply wonderful summer recipe—fast, easy, and delicious.

 

Poppy Seed Fruit Salad Dressing:

 

• ¾ c. sugar
• 1 t. dry mustard
• 1 t. onion salt
• 1/3 c. vinegar
• 1 c. salad oil (fitting for a salad, eh? Meaning, DO NOT use olive oil.)
• 1 ½ T. poppy seeds

 

Mix first 5 ingredients in blender, but add the salad oil slowly. If the mixture separates, it may be too hot or too cold. Add poppy seeds.

 

Finally, what all those barbeque buddies have been waiting for—the highlight of their day—dessert. My older brother begged me just last week to make these delicious muffins. They could also be used as a side dish, but, honestly, they seem to be a little too cookie-like to eat with your main dish.

 

Chocolate Chip Cookie Muffins: (no kidding, that is what they are called)

 

• 2 c. plus 2 t. flour
• 1 ½ t. baking powder
• ½ t. baking soda
• ¼ t. salt
• 1 ¼ c. mini semi-sweet chocolate chips
• 1 stick plus 2 T. butter, softened
• ¾ c. brown sugar (light)
• 2 eggs
• 1 square unsweetened chocolate, melted
• 2 t. vanilla
• ½ c. plus 1 T. half n’ half, blended with 1 t. lemon juice (may omit the juice)

 

Sift together flour, baking powder, baking soda, and salt. Toss chocolate chips with 1 T. of dry ingredients (I have no idea why). Cream butter and brown sugar—beat 3 minutes (KitchenAids are the easiest). Beat in eggs, melted chocolate, and vanilla. Add sifted mixture alternately with half n’ half, beginning and ending with dry ingredients. Stir in chocolate chips. Divide batter among buttered and floured muffin tins (just spray with Baker’s Joy®--mini muffin tins work very well). Bake at 375° for 20 minutes (takes less time if using mini muffin tins). Cool and remove from pans. Makes 18 large muffins.

 

Then, after you have just about stuffed your BBQ buddies to the seam, top it off with some nice sherbet and popsicles (or frozen cookies—mm, those are great!).

 

Everyone—have a fantastic summer! . . . and have fun with these recipes!

 

Ever baking,

Rachel

 

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