Wednesday, May 25, 2011

Splash Into Summer Blog Giveaway Hop

Enter for your chance to win a $10 Amazon Gift Certificate.  I will have two winners this time!  Thanks for stopping by!

To view the complete linky list:


Kati R said...

Thanks for the opportunity!

Here's my favorite bbq recipe (from my local grocery store):

1 Large Whole Chicken (about 3 1/2 lbs.)
2 teaspoons H-E-B Texas Originals Chicken Fajita Seasoning
1 can (12 oz.) Beer
1 cup H-E-B Ready, Fresh, Go! Chopped Onion
1 H-E-B Ready, Fresh, Go! Garlic Clove, chopped
1/2 cup Juice from H-E-B Harvest Moon Jalapeño Peppers

Season the chicken inside and out with the fajita seasoning and set aside.

Empty out one half of the beer. Fill the beer can with the chopped onion and garlic. Add the pickled jalapeño pepper's juice into the beer can with the onion mixture.

Place the filled beer can into a ChickCan Rack (available at your local H-E-B). Set the chicken, cavity side down, on top of beer can (see instruction on ChickCan Rack label). Cover chicken with plastic wrap and keep refrigerated until ready to grill.

Prepare charcoal or gas grill for cooking (350F). Place the prepared chicken on beer can holder over the indirect heat side of the grill. Grill the chicken for 2 hours or until fully cooked with an internal temperature from the thickest part of the thigh of 180F.

Carefully remove the chicken and can holder from the grill and allow to set for 10 minutes. Remove the chicken from the can and place on a cutting surface and cut into 6 or 8 portions.

Empty the can contents, onions and juice, over the cut chicken pieces.

aurora M. said...

You can substitute frozen corn for the fresh corn if you like. Don't cook it - just thaw and drain well before using in the salad.
Prep Time: 25 minutes
Cook Time: 2 minutes
Total Time: 27 minutes

6 ears of corn OR 16 oz. pkg. frozen corn, thawed and drained
1 green or red bell pepper, chopped
1 bunch green onions, sliced
2 tomatoes, seeded and chopped
1/2 cup sour cream
1/3 cup mayonnaise
1/4 cup fresh basil leaves, chopped
2 Tbsp. garlic vinegar
1/4 cup grated Parmesan cheese
salt and pepper to taste

Husk corn and remove silk. In a large pot of boiling SUGARED water, cook corn for 1-2 minutes. Really, this short amount of time is perfect - you just want to heat the kernels. Place the corn in a bowl of ice water and let stand 3-4 minutes.

Cut the corn off the cob using a sharp knife. Combine in a large bowl with green pepper, onions, and tomatoes.

In a small bowl combine sour cream, mayonnaise, basil, garlic vinegar, Parmesan cheese, salt and pepper and stir to combine. Pour over corn mixture and toss gently to coat. Chill for 1-2 hours before serving. 6 servings

Elizabeth said...

Is it sad that my favorite bbq recipe is for the crock pot?
1 bottle bbq sauce
3 or 4 chicken breast halves

Cook on high for 3-4 hours. Then remove and shred. Serve on hamburger buns.

Works well with pork as well.


Marg K. said...

I found the following recipe at a loooong time ago, and have made it many, many times since.

BBQ Chicken Pizza


3 boneless chicken breast halves, cooked and cubed
1 cup hickory flavored barbeque sauce
1 tablespoon honey
1 teaspoon molasses
1/3 cup brown sugar
1/2 bunch fresh cilantro, chopped
1 (12 inch) pre-baked pizza crust
1 cup smoked Gouda cheese, shredded
1 cup thinly sliced red onion


Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.

Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted.

Elsie said...

Here's a link to my Baked Beans. Yummy!

tfalick said...

Thanks for the wonderful giveaway!

here is my VERY favorite summer recipe♥

the BEST S'MORE Brownies ever! DELISH! ;D


* 6 tablespoons unsalted butter, melted
* 1 1/2 cups crushed graham cracker crumbs
* 2 tablespoons sugar
* Pinch fine salt


* 8 tablespoons (1 stick) unsalted butter
* 4 ounces unsweetened chocolate, chopped
* 1 cup packed light brown sugar
* 3/4 cup white sugar
* 1 1/2 teaspoons pure vanilla extract
* 1/2 teaspoon fine salt
* 4 large cold eggs
* 1 cup all-purpose flour


* 4 cups large marshmallows


Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

My name is Patricia said...

Even though I am a Vegetarian I still eat Fish so I love grilling salmon in tinfoil marinated in Zesty Itallian Salad Dressing (it makes it a bit sweet) with grilled vegetables.


Judy said...

My husband is the barbecue person at our house:)

He makes the best ribs on the grill. He marinates them overnight and then puts whatever is in the cabinet in the way of spices. I do not know how they come out so good!!!


Krystal said...

My favorite barbecue recipe is to cut up fruit (bananas, pineapple, apples, pears, strawberries, etc...) and then grill them. It's exceptionally good with a raspberry sauce (can buy/make at the supermarket) GFC Krystal Larson

Allie said...

I love this recipe:

It is delicious!

Debz said...

This is my mom's recipe. It sounds gross, but it's so good!

Best Barbecue Sauce
1 Bottle of Original Barbecue Sauce
1 Jar Grape Jelly

Use on Ribs, Chicken, etc...

SpadesHigh said...

Thank you for hosting this giveaway and for participating in Splash Into Summer Giveaway Hop!! Nice to meet you!!

SpadesHigh @
TValeros18 @ gmail [dot] com

Im a new follower !!! =) If you wouldnt mind, would you follow me as well?

tanya904 said...

My fave summer recipe is for Strawberry Pretzel Salad. It's a nice cool treat for summer barbecues

2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry gelatin dessert mix
2 cups boiling water
2 (10-ounce) packages frozen strawberries
1 (8-ounce) can crushed pineapple
Whipped topping or whipped cream, to garnish
Preheat oven to 400 degrees F.

For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.

In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.

In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.

To serve, cut slices and serve with a dollop of whipped topping.

Charla said...

I love your blog!! I have a cookbook blog if you would like to visit;
BBQ Turkey Pizza
olive oil spray
1 Pkg(6.5oz) pizza crust mix, betty crocker
2 tbs cornmeal
1/2 cup hot water
1 cup diced bbq sauce
2tbs chopped red onion
1/4 cup shredded low fat mozzerella cheese
1tbs shredded gouda cheese
2tbs finely chopped fresh cilantro

Preheat oven to 450 degrees. Spray a large baking sheet.

In a medium bowl, combine pizza crust mix and cornmeal. Stir in hot water until mixture is moist. Beat 20 times to form dough. cover and let rest 5-10 minutes.

Meanwhile, coat a small saucepan with cooking spray, on medium high heat, add turkey and 1 tbs of bbq sauce. Cook and stir 4-6 minutes. remove from heat.

Divide dough into 4 portions. Using floured fingers, press each portion into 5" circle on baking sheet. Spread the remaining bbq sauce evenly over dough, leaving 1/2" border. Top with turkey, onion, mozzerella cheese, gouda cheese and cilantro.

Bake in preheated oven 12-15 minutes or until crust is golden brown.
per serving 287 cal, 7gfat, 562mg sodium, 39g carbs, 1gfiber, 17gprotein

Gaby said...

Barbecued Pork Chops Recipe
6 medium pork chops
1 Tbs (15 ml) oil or butter
1/2 cup (125 ml) brown sugar
1/4 cup (60 ml) vinegar
1 14+1/2 oz (411 g) can tomatoes
1 tsp (5 ml) allspice
4 whole cloves
Salt and freshly ground black pepper to taste

Brown the pork chops in the oil or butter and place in a single layer in a baking dish. Combine the remaining ingredients in a bowl, mixing to combine, and pour over the pork chops. Bake in a preheated 350°F (180°C) oven for 45 minutes to 1 hour. Serves 4 to 6.

Kaity said...

Here's my favorite:

The salsa being the best part :)

AlleluiaLu said...

I completed the form, but I couldn't find anywhere to become a follower. I would if I could...

Lisa R/alterlisa said...

Pineapple Cheeseball


2 packages (8 ounces each) cream cheese, softened
1 can (8 ounces) crushed pineapple, drained
1/4 cup finely chopped green bell pepper, or mixture of green and red bell pepper
3 tablespoons finely chopped green onion
2 teaspoons seasoned salt, or to taste
2 cups chopped pecans, divided

Directions for pineapple cheese ball.
Combine cream cheese, drained crushed pineapple, chopped bell pepper, chopped green onion, seasoned salt, and 1 cup chopped pecans. Chill in refrigerator until firm then shape into a ball. Just before serving roll pineapple cheese ball in remaining cup of pecans.

Thanks for participating in the blog hop.


alterlisa AT yahoo DOT com

Adelina Priddis said...

my favorite bbq recipe is simple.
Pork Ribs
Honey BBQ sauce

Layer the bbq sauce on the ribs, grill up and enjoy the mess. Some grilled corn on the cob goes nicely

Sarah the Hobbit said...

My favorite bbq recipe is bbq chicken. I just baste the chicken with Baby Rae's barbecue sauce!
sarahthehobbit at gmail dot com

Book Sp(l)ot said...

(I did the form twice but it's because the first one didn't have the 'email subscriber' box checked--I hope I can still be entered!!)

Thank you for the giveaway :)

book.splot (AT) gmail (DOT) com

Sakira said...

My favorite BBQ recipe is buying Korean-style marinated beef from the local Asian market and barbecuing it! :)

GFC Follower: Sakira

Bethie said...

My Summer Recipe
I cook baby Back Ribs in the crock pot for about 3 hours.

Then I mix 1/2 cup of honey with original BBQ Sauce.

I coat ribs with sauce and put on BBQ for about 15 ins on each side

lizzi0915 at aol dot com

Kiery said...

I love Famous Dave's sauce poured over a rack of ribs, cooked in a slow cooker and then broiled with extra sauce. YUM!



1 lb or a little more of raw large shrimp in the shell
1 stick of butter (melted but not hot)
1 tsp ground rosemary
1 large glove garlic (finely chopped)
2 tbs Worcestershire sauce
1/2 tsp Tabasco
1 tsp black pepper
1/2 lemon juiced
1 lemon thinly sliced
salt to your taste (maybe salt at serving)

Preheat oven to 400 degrees.
In a bowl, mix all the ingredients except the lemon slices and the shrimp. In two individual baking dishes, create a layer of shrimp at the bottom. Pour a equal amount of the mixed ingredients over the shrimp. Place one layer of lemon slices over the shrimp. Place in oven and bake uncovered, stirring once or twice until the shrimp are cooked, maybe about 15 minutes.

Serve with hot French bread (a must), lots of napkins and a plate for the shrimp shells.

Peel the shrimp shells with your fingers and dip the bread into the sauce while eating the shrimp.

Joanna said...

Thanks for the giveaway! My favorite recipe to SPLASH INTO SUMMER with is B-Q chicken.

-3 tablespoons vegetable oil
-1 1/2 cups cider vinegar
-1 tablespoon salt
-1/4 teaspoon ground black pepper
-2 teaspoons poultry seasoning
-2 pounds cut up chicken pieces
1. Heat grill to medium heat.
2. In a small skillet combine the oil, vinegar, salt and pepper and put over low heat. Add the poultry seasoning while stirring constantly; when sauce mixes well and starts to bubble, it is done.
3. Place chicken on hot grill and brush with sauce. Grill for 45 to 60 minutes, turning every 5 to 10 minutes, and brush chicken with sauce after each turning. Grill until chicken is done and juices run clear.

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