MSJ’s Summer Grub

Kool-Aid Cake
1 box cake mix of your choice
1 box powdered sugar
1 pack kool-aid, your choice
1 carton or can of milk

Make the cake according to directions on the box.  Mix half a box of powdered sugar and about half a pack of Kool-Aid.  You can mix the whole pack of Kool-Aid to fit your taste.  Mix well.  Stir in the milk a little at a time to get the thickness you desire.  After cake cools before putting on the icing put a few holes in the cake so as to let some of the icing soak in the cake.

Maw Maw’s Nectar Soda
3 cups sugar
1 1/3 cups water
1 Tablespoon vanilla extract
1 Tablespoon almond extract
3-4 dashes red food coloring

Bring the sugar and water to a boil over medium heat and let bubble briskly about 30-40 seconds.  When cool to touch, add flavoring and coloring. This does NOT need to be refrigerated. To make the nectar sodas, put 3-4 tablespoons of the nectar syrup in a large glass, add a scoop of vanilla ice cream and fill the glass with COLD club soda.

Summertime Popcorn snack
1 quart popped popcorn
1/2 cup peanuts, shelled
1/2 cup raisins
3 tablespoons peanut butter (if you like peanut butter…add as much as you want!)
(we brainstormed a few other goodies to add: M&Ms, chocolate covered raisins, milk chocolate morsels, crunchy peanut butter…)

Measure 1 quart of popped popcorn.  Put it in a large bowl.  Measure 1/2 cup of peanuts.  Put it in the bowl.  Measure 1/2 cup of raisins.  Put it in the bowl.  Measure 2 tablespoons of peanut butter.  Put it in a pot.  Melt the peanut butter on the stove.  Pour the melted peanut butter over the food in the bowl.  Mix the food in the bowl.  Eat and enjoy!

Homemade Ice Cream
4 eggs
2 cans condensed milk
1 C sugar
1 1/2 qts. Milk
2 tablespoons vanilla
1/2 pt. whipping cream

Mix all ingredients well except the milk.  Pour into freezer can. Add milk to fill line and stir.  If you want to make flavored ice cream, add 1 cup of finely chopped fruit or nuts per quart of ice cream.  Freeze and EAT!

Little Weiner Roll-ups
2 (8-ounce) cans refrigerated crescent rolls
1 (8-ounce) block cheddar cheese
1 (16-ounce) package cocktail franks
1/2 cup warm bbq sauce

Unroll crescent rolls (do not separate), and cut into 32 (inch-wide) strips.  Cut block of cheese lengthwise to make 2 rectangular blocks; slice each block into 16 slices.  Place 1 cocktail frank and 1 cheese slice on each dough strip, and roll up tightly, pinching seams to seal.  Place rollups on an aluminum foiled-lined backing sheet; bake at 375 for 12 to 15 minutes or until golden.  Serve immediately with bbq sauce.

Potato Salad
4 potatoes
4 eggs
celery salt (to your taste)
garlic powder (to your taste)
1/4 cup sweet relish
2 tablespoons prepared mustard
1/2 cup mayonnaise
bacon bits (as much or little as you want)
salt and pepper to taste

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop. In a large bowl, combine the potatoes, eggs, celery salt, sweet relish, garlic powder, mustard, mayonnaise, bacon bits and salt and pepper. Gently mix together and serve warm.

Frozen Coffee Cooler
6 cups ice cubes
4 cups brewed coffee, cooled
1 cup coffee liqueur
3/4 cup sugar
1 teaspoon ground cinnamon
1 cup half and half or milk
garnishes: whipped cream, ground cinnamon

Process half of first 5 ingredients in a blender until smooth.  Pour coffee mixture into a large pitcher.  Repeat with remaining half of first five ingredients, and pour into pitcher.  Stir half and half into coffee mixture, and garnish, if desired.  Serve immediately.

This recipe is from Southern Living magazine.

Bourbon Sausage Dogs
2/3 cup firmly packed light brown sugar
2/3 cup ketchup
1/2 cup bourbon or cola soft drink
2 tablespoons minced onion
1 (16-ounce) package bun length smoked sausage
8 hot dog buns
coleslaw (optional)

Stir together first 4 ingredients in a large skillet over low heat; add sausage. Cover and simmer 30 minutes.  Serve on buns with coleslaw (optional).

This recipe is from Southern Living magazine.

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