Monday, June 24, 2019

Fourth of July BBQ Menu

The All American Steak

Nothing is more all-American than steak sizzling on the grill. Our All American Steak recipe takes grilled steak to new heights. Check out our flavorful homemade seasoning recipe and awesome creamy Blue Cheese Topping that finishes it off perfectly.
Serves: 4
Cooking time: 20 min


  • 4 ounces cream cheese, softened
  • 1/3 cup crumbled blue cheese
  • 1 tablespoon milk
  • 1 teaspoon chopped fresh parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

  • 1/4 cup olive oil
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 (8- to 10-ounce) Harter House Strip Steaks or other favorite

  1. In a medium bowl, combine Topping ingredients; mix well. Cover and refrigerate until ready to use.
  2. Preheat the grill.
  3. In a shallow dish, combine Steak Seasoning ingredients; mix well. Evenly coat each steak in seasoning mixture.
  4. Grill steaks 10 to 12 minutes, or to desired doneness, turning over halfway through grilling. Top with Blue Cheese Topping and serve immediately.


Grilled Summer Veggies

Got a grill basket for your barbecue grill? Use it or pick one up and get your gang to eat their veggies with this recipe for Grilled Summer Veggies. The unbeatable smoky cookout flavors will turn those finicky eaters into veggie lovers.
Serves: 4
Cooking Time:5 min

  • 1 red bell pepper, seeded and cut into 1-inch strips
  • 1 green bell pepper, seeded and cut into 1-inch strips
  • 2 yellow squash, cut into sticks
  • 1 zucchini, cut into sticks
  • 1 tablespoon olive oil
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

  1. Preheat grill to high heat.
  2. In a large bowl, combine all ingredients; mix well and place in a grill basket.
  3. Grill vegetables 5 to 6 minutes, or until lightly browned but still crisp.


American Berry Trifle

Four simple ingredients are all you'll need for this show-stopping patriotic dessert. Perfect for the 4th of July, our American Berry Trifle is so easy to make and it's big enough to feed a crowd!
Serves: 10

  • 1 (16-ounce) pound cake, cut into 1-inch cubes
  • 1 quart strawberries, sliced, with 1 cup reserved
  • 1 pint blueberries, with 1/2 cup reserved
  • 1 (16-ounce) container frozen whipped topping, thawed

  1. In a trifle bowl or large glass serving bowl, layer half the pound cake, strawberries, blueberries, and whipped topping. Repeat layers once more then garnish with reserved berries in a flag pattern, as shown.
  2. Serve immediately or refrigerate until ready to serve.

Thanks to

Patriotic Jello Shots

Have you ever made these cute little patriotic Jello shots?

Its easier than it looks, all you need is Jello, booze and some patience!

First, you need some sort of disposable cups. I’m sure you can find them at any party supply store.

What you’ll need;

(50) 1 oz plastic cups, or (25) 2 oz cups

Red & Blue layers:
3oz box of red Jello
3oz box of blue Jello
2 cups vodka ( I used Smirnoff Raspberry)
2 cups water

White layer:
2/3 cup heavy cream
2/3 cup milk (I used fat free)
2/3 cup vanilla vodka (I used Absolut Vanilla)
1/4 cup sugar
1 teaspoon vanilla extract
1 1/2 teaspoons Knox powdered gelatin
1 1/2 tablespoons water


1. Blue layer; Heat 1 cup water, add blue Jello mix, stir until dissolved. Add 1 cup vodka, stir. NOTE; this recipe is pretty strong. If you want less intense Jello shots I would go with 1 1/4 cups water to 3/4 cups vodka. I wouldn’t make them any stronger though, because the gelatin in the jello needs the water to set the alcohol. Not enough water, and they might not set.

2. Distribute evenly into 50 1 oz cups, filling only 1/3 full, then refrigerate until set, about 1-2 hours.

3. Next is the white layer; this is the most difficult part of these tricolor shots! Place powdered gelatin and water in small bowl, let soak for 5 minutes to allow the gelatin to “bloom”. In a medium saucepan, heat cream, milk, sugar and vanilla extract to a simmer, stirring occasionally. Remove from heat, add gelatin and stir to dissolve. Add vanilla vodka. Let cool 10-15 minutes before topping blue layer.

4. Once blue layer is set and the white mixture has cooled, pour an equal amount of the white mixture on top of the blue. You’re almost there!

5. Finally the red layer; it is the same exact thing as the blue. Heat 1 cup water, add red Jello mix, stir until dissolved. Add 1 cup vodka, stir. Cool 5-10 minutes.

6. Once the white layer has set, and red mixture cooled, fill the cups the rest of the way until full. Refrigerate until set, about 1-2 hours.

7. Enjoy some patriotic Jello shots!! =] Garnish with mini flags on toothpicks. Looks super cute, plus using the toothpick to release the Jello from the sides of the plastic cup makes it come out easily without breaking apart.

Plastic cups, vanilla vodka and powdered gelatin.


Mixing up the red layer!!


Blue and white layers set, ready for red!


Finished!! Serve on a party platter with mini American flags =]


You can see here I skimped on the white a little bit. If you get them as close to even as you can, you should have the perfect amount for 50 shots!


Everyone have fun and be safe this 4th of July!

Don’t drink too many jello shots =]

Tuesday, June 18, 2019

Fresh Blueberry Hand Pies

  • 4 cups or 2 pints fresh blueberries, washed and drained
  • 1 cup sugar
  • 2 tablespoons fresh lemon juice, and grated zest from lemon
  • 1 teaspoon almond extract (optional)
  • 3 tablespoons Tapioca, dry
  • sugar for sprinkling on top (granulated or raw)
  • one egg, beaten (optional)
  • Pie Crust- recipe below
  1. Place 1 cup of fresh berries in a medium saucepan. Bring heat to medium high, add sugar. Smash the blueberries with the back of a large spoon, or a potato masher to break berries. Mix the berries with the sugar, fresh lemon juice, and lemon zest. Cook until all of the berries burst or are smashed and the mixture bubbles a bit, about 5 minutes. Continue to stir during cooking so berries and sugar do not burn. Turn off heat. Add almond extract, dry tapioca and remaining berries to cooked mixture in pan. Mix well. Let sit in pan for about 5-10 minutes while making crust. It is fine to let this sit in pan the entire time you are preparing the pie crust.
  2. Meanwhile, prepare crust. Follow directions for pie crust recipe.
  3. Lightly grease two jelly roll or baking sheets.
  4. Preheat oven to 425 degrees.
  5. Generously flour clean counter top or surface. Using a round lid ( I used a 6 inch diameter lid) roll out half of the dough to about ⅛ inch thick. Press the lid into the dough to make 3-4 circles.
  6. Spoon about ¼ cup of filling into the center of each circle. Fold over the circle to meet the opposite edge and crimp edges firmly to seal. Gently place on baking sheet. Brush with beaten egg wash if desired, cut small slits for steam to escape and sprinkle with sugar. I bake about 4-5 hand pies per baking sheet. Repeat with remaining dough and filling. Bake hand pies for about 15-18 minutes or until golden brown.
  7. Remove from oven. If some of the sugars from the filling have seeped out, use a spatula and carefully remove the pie from the baking sheet to another surface to cool immediately after finished baking. This will prevent the hand pie from sticking to the surface of the baking sheet as it cools.
  8. After the pies are cooled, sprinkle with additional sugar.
  9. Yield: about 8- 6 inch hand pies

Notes / Tips:

-You may use frozen blueberries, if using frozen do not thaw before using.

-Depending on the juiciness of the berries, you may end up with (up to) ½ cup of liquid in the pan after cooking the berries. If so, make sure to mix all of the ingredients well in the pan before spooning onto the crust. The sugar will dissolve and the tapioca pearls will settle to the bottom of the mixture, so make sure to get to the bottom of the mixture each time you spoon fruit onto the round of pastry. If you end up having a bit of liquid leftover in the pan, no worries. I used a slotted spoon to remove the fruit from the pan, which worked well because my berries were quite juicy.

-The tapioca will not dissolve completely before baking. You will still be able to see the little specs of tapioca as you spoon out the fruit onto the dough. They will dissolve as they are baked.

-I have dry food storage and used a large white lid from one of my cans for the template to cut out my hand pie crust. You could also overturn a bowl and run a knife edge around the edge of the bowl for a template.

-The best way to store any leftovers is on a plate uncovered in a dry climate. If you are in a humid climate, cover with foil or Saran Wrap. Best eaten the day they are made!

-For tips on making pie crust, read original post on Best Flaky Pie Crust.

Best Basic Flaky Pie Crust
  • 2 cups flour
  • 1 teaspoon salt
  • 1 cup shortening
  • ½ cup very cold water
  1. Mix flour and salt. Cut in shortening with pastry blender or knives. Add water. Stir with fork until flour is absorbed and dough comes together.

Monday, June 17, 2019

Garlic-Herb Crusted Boneless Pork Sirloin Roast

We love to make pork roast for a company meal because it adapts beautifully to a wide variety of seasonings and sauces, and it always yields great results. This recipe features a simple, flavorful rub made with an ample quantity of garlic and an assortment of fresh herbs. It's fabulous on this boneless cut of pork.

2-1/2 to 3-pound boneless pork roast (pork sirloin or Pork Loin)
For the rub:
3 tablespoons extra virgin olive oil
2 to 3 teaspoons fresh garlic, finely chopped
1-1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1-1/2 teaspoons fresh sage, chopped
1-1/2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme, chopped
2 teaspoons finely grated orange zest

Boneless Pork Roast Preparation:
Bring the roast to room temperature by removing it from the refrigerator 30 minutes before cooking.
Make the rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, thyme and orange zest in a small bowl.
Preheat the oven to 350°F.
Using your hands, coat the roast completely with the prepared rub. Place on a rack in a roasting pan and pour 1/2-inch of water into the bottom of the pan.
Roast the pork until a thermometer inserted into the center of the roast registers 145°F, 50 to 60 minutes.
Remove from the oven, tent loosely with foil and allow the roast to rest for 15 minutes before carving.
Slice and serve on a platter garnished with sprigs of fresh herbs.
Makes 6 servings

Boneless pork sirloin roasts generally weigh between 2-1/2 and 3 pounds, enough for about 6 servings. If you're having a larger group, simply cook two roasts side by side. This cut cooks fairly quickly, is easy to carve, and, when done to the proper internal temperature, turns out tender, juicy and full of flavor.
It's a great choice for smaller gatherings, or if you're short on time or oven space and you won't be sacrificing quality or flavor.

Tuesday, June 11, 2019

Apple Bundt Cake

Big chunks of apples nestled into a cinnamon spice cake batter and covered in glorious homemade caramel sauce.

  • 2 cups granulated sugar
  • 1 1/2 cups vegetable oil
  • 2 tsp.vanilla extract
  • 3 large eggs room temperature
  • 3 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon spice
  • 1 tsp. salt
  • 3 medium Granny Smith apples - peeled, cored. and chopped
Caramel Glaze
  • 1/2 cup butter
  • 2 tsp. heavy cream
  • 1/2 cup packed brown sugar
  • 1 tsp. vanilla extract
  1. Preheat the oven to 325°F. Grease a 9 inch Bundt pan.
  2. In a large bowl, beat the sugar, oil, vanilla, and eggs with an electric mixer until light and fluffy.
  3. Combine the flour, baking soda, cinnamon, and salt; stir into the batter just until blended.
  4. Fold in the apples by hand. Pour into the prepared bundt pan.
  5. Bake for 55-70 minutes or until an inserted toothpick comes out clean.
  6. Allow to cool for about 20 minutes in the pan and then invert on to a wire rack.
Caramel Glaze
  1. Heat the butter, heavy cream, and brown sugar in a small saucepan over medium heat.
  2. Bring to a boil, stirring to dissolve the sugar, then remove from the heat.
  3. Add in vanilla and stir until combined. Let sit 5-10 minutes to thicken.
  4. Drizzle over the warm cake.

Recipe by:

Monday, June 10, 2019

Slow Cooker Balsamic Glazed Chuck Roast

Moist and fall apart tender beef chuck roast in a tasty balsamic glaze that is so easy to make in the slow cooker!

1 tablespoon oil
3 pounds Harter House Chuck Roast
1 large onion, sliced
4 cloves garlic, chopped
1/2 teaspoon red pepper flakes
1 cup beef broth
1/2 cup balsamic vinegar
2 tablespoons soy sauce (or tamari)
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 pound baby carrots (optional)
1 pound mini potatoes or diced potatoes (optional)
2 tablespoons cornstarch + 2 tablespoons water

Heat the oil in a large pan over medium-high heat, add the beef and brown on all sides, about 20 minutes and set aside.
Add the onions and cook until tender, about 2-3 minutes, before adding the garlic and red pepper flakes and cooking until fragrant, about a minute.
Place the beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire sauce, carrots and potatoes in a slow cooker, cover and cook on low for 8-10 hours or on high for 3-5 hours. (The beef will be falling apart tender when done!)
Remove the carrots, potatoes and beef and slice or shred the beef.

Skim any fat from the cooking juices, place it in a sauce pan, bring to a simmer, add the mixture of the cornstarch and water and cook until the glaze has thickened a bit.

Skip the first 2 steps and place everything into the slow cooker.

Instead of using the crock pot, place additional ingredients in the pot you cooked the meat in, bring to a boil, reduce the heat, simmer,  and cook until meat is pull apart tender, about 3-4 hours 
OR transfer the pot to a 275 F oven and braise until the meat is pull apart tender, about 3-4 hours.

Recipe from