Cookout 2011 Recipe

Chocolate Crunch Brownies

Chocolate Crunch Brownies - Donna & Bert

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Prepare one 13 x 9 pan gluten free brownies. I use Betty Crocker Mix. Most stores have the mixes in the isle with the other non gluten free mixes.

Topping
1 jar (7 ounces ) marshmallow crème. I used Kraft from Wal-Mart in Berlin.
1 cup creamy peanut butter
2 cups (12 ounces) semisweet chocolate chips
3 cups Kellogg's GLUTEN FREE Rice Krispies. I found these in the regular isle with the other cereal at Oshkosh Festival Foods

Spread Marshmallow crème over cooled brownies.
In a small saucepan melt peanut butter and chocolate chips over low heat, stirring constantly. (This takes a very short time.)
Remove from heat and stir in cereal.
Spread over marshmallow layer.
Chill before cutting. Store in refrigerator.

Yield 3 dozen (depending on size cut)

Big Al's Burgers



Big Al's Burgers - Al

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Ingredients:

1lb of your favorite hamburger (we use Brandon Meats)
Salt or your favorite seasoned Salt
Pepper
Lea & Perrins Worcestershire Sauce (this brand is gluten-free in the USA. It was not GF on Canada that last I knew. Not all Worcesteshire sauces are)
1/2 medium onion - finely diced.


Directions:

Fire up the grill.

Flatten out hamburger on a plate.
Spread out the onions.
Sprinkle the salt & pepper to taste.
A few splashes of Lea & Perrins to taste.
A few splashes of A1 to taste.

Mix hamburger and ingredients together.
Make 1 big burger patty and cut into equal fourths. Do thirds if you want monster burgers
Form each portion into patties. I make a ball, place it on a piece of waxed paper large enough to folder over the top - then use a small 4-5" plate to press it flat to desired thickness. No high-tech burger presses for me!

Grill and enjoy!


Options:

Red pepper flakes if you like a little fire in your burgers.
Add a splash of A1 Steak Sauce to the meat before mixing it.

Cold Veggie Salad

Cold Veggie Medley - Kimberly

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Ingredients:

Any veggies you have on hand, today's mix included:

1 large onion
3 stalks of celery
1 pound each of corn, peas, green beans [all cooked, if frozen; otherwise 15oz can each is fine...especially if you're not cooking for an army!]
1 Green Pepper
1 Red Pepper
1 Yellow Sweet Pepper
1 pound of your favorite beans [today's were garbanzo, but kidney or black beans add nice color]


Dressing:

1 cup oil
½ cup apple cider vinegar
½ cup sugar
½ teaspoon ground pepper
Dash of ground mustard

Put dressing ingredients in an a small-medium bowl and whisk together.

Put all veggies in a large bowl, pour on dressing and carefully mix ingredients together. Chill in the fridge.

Cold Pasta Salad

For some, summer is over - many kids are back at school already. [Man, where did time go?! ]

For those of us without kids, we are going to squeeze every last bit out of summer before it slinks into fall.

Summer time = cookouts and family gatherings
Cookouts and family gatherings = cold pasta salads!

Any cookout worth its salt has a cold pasta salad present. Years ago, a relative of Peg's brought this [non-gluten-free] pasta salad to a summer family event. Peg said that I'd really like it - it was tangy, zesty and a bit spicy. Yup - sounds like right up my alley, but I couldn't touch it.

Until today...we made this salad for our group's annual cookout! Nothing is off-limits at this cookout!

Gluten?!? We don't need no stinkin' gluten!

Jovial Foods was kind enough to send us some samples of their pasta [my sole intent was making a rightous cold pasta salad]. I think we accomplished that mission!

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Salad Ingredients:

1 lb Jovial Gluten-Free Penne Rigate Pasta.
1 Small Onion
1 Green Pepper
1 Yellow Pepper
1 Small Zuchinni
½ lb of Mozzerella cheese (cubed)
½ lb of Hormel Pepperoni Slices (chopped)
¼ lb Hillshire Farms Hard Salami Slices – chopped.
3 Stalks Celery (sliced)
3 Fresh tomatoes (sliced or chunked)
1 can pitted black olives (sliced)


Dressing Ingredients:

1 ½ teaspoon salt
¾ teaspoon white pepper
½ cup of canola oil
¼ cup of olive oil
½ cup Heinz White Vinegar
2 ½ teaspoon Penzey's Orgeno
½ teaspoon Penzey's Pizza Seasoning
¼ teaspoon Penzey's Garlic Powder


Mix dressing ingredients, veggies & meat chill for at least 2 hours. Do not mix in cheese.

Make gluten-free pasta several hours before eating. Allow to cool (room temp).
Mix pasta, dressing with veggies and meat, and cheese together. Chill until needed.


Product notes:

Gluten-free pastas have a tendancy to harden when cold. Jovial's Penne has a much better texture [softer] when chilled overnight.

Jovial's GF products are certified by the Gluten-Free Certification Organization.