SheKnows Cookbooks - Summer BBQ Edition

SUMMER BBQEdition

OUR 6 BEST BURGER RECIPES

GIRL MEETS GRILL: SIMPLE SUMMER ENTERTAINING TIPS

FEED A CROWD: BUDGET-FRIENDLY BBQ OPTIONS

MAKE YOUR OWN SAUCES

THE NEW TREND:PLANK GRILLING

25SENSATIONALSummer Grilling Recipes

.com COOKBOOKS:

5 DESSERTS YOU CAN MAKE RIGHT ON THE GRILL

ENTERTAINING TIPS

BURGERSJumping Jack Chile BurgerBlue Moon BurgerPink GirlsFlying Horsey BurgersBello BurgersThe BBO

SAUCESApple City BBQ SauceSugar-Free Low Carb BBQ SauceBest Cluckin' MarinadeSpicy Butt Rub

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BUDGET-FRIENDLY BBQBeer Can ChickenBacon-belted DogsBooty-Q Pork RoastBBQ Chicken WingsGrilled Veggie Kabobs

PLANK GRILLINGRoasted Cedar Plank SalmonCedar Plank Pork Loin

DESSERTSGrilled Fruit KabobsStrawberry-Rhubarb Crumb CakeGrilled Pineapple over Coconut Ice CreamHomemade MarshmallowsGrilled Banana Sundaes

DRINKSSangriaWatermelon DaiquiriEasy Beer MargaritasPomegranitiniThe Ultimate Mai Tai


NOTHING SAYS SUMMER like the smell of charcoal smoke, the sight ofa familiar circle of friends arranged in deck chairs sipping cocktails and that first bite ofsmoky grilled burger followed by the feeling of ketchup dripping down your arm. Good times!

This cookbook is meant to inspire readers to round up their friends and family and headoutside with this collection of the best recipes, tips and tricks to make this summeryour most delicious and entertaining ever.

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1) Ice, ice and more ice: It’s cheap and youjust can’t have enough. From keeping condimentsfresh to mixing cocktails, when it’s hot, your guestsare counting on you to keep the party cool.

2) Put your guests to work: People like tohave a job. From cutting up veggies for burgers tomaking patties, your guests will be more comfortableif they feel they’ve pitched in.

3) Be clear about the gathering’s themeand location: There’s nothing worse than gettingall dolled up for a soirée only to find out you’ll bespending the day melting outside in the heat. Let yourguests know ahead of time if you have a pool that willbe available for swimming or that the event will beheld exclusively outdoors so they can come prepared.

4) Hold back some of your snacks andkeep refreshing throughout the party: Hot,damp weather is brutal on food. Rather than dumpingthe entire bag of chips into a bowl, only put out halfso that you can refresh the supply later with cool,fresh reinforcements.

5) Don’t skimp on the drinks: Don’t hide all of the drinks inside in the refrigerator. Pull out tubs, coolers, even small babypools, and fill those suckers up with plenty of ice, water, sodas, beer and other drinks. Not only will people be more likely to stayhydrated in the heat, you’ll keep them from trudging in and out of the house every time they’re parched.

6) Veggies! Don’t forget to include some options at your next cookout for vegetarians. Our Bello Burgers on page 9 are agreat start.

7) Make your own ice: If you’re serving pitchers of tea, punch or juice, freeze a few ice cube trays full of your libation aheadof time to keep it cool without watering down the flavor. For iced tea, you can also freeze lemonade for added taste.


SUMMER

BBQENTERTAINING TIPS

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THERE’S NOTHING LIKE A BIG, JUICY BURGER – BBQ FARE AT ITS SIMPLEST ANDITS BEST! 14 billion hamburgers are eaten in the US annually, which averages out to 47 hamburgersper person, per year. That's a lot of burgers…and a lot of reasons you could be bored with thisbackyard bun-hugger. Here are six flavor-packed burger ideas to spice up your old routine.

burgers❋


The addition of blue cheese makes for a creamysurprise with the first bite of these burgers. SERVES 12

Directions1. Mix the ground beef, blue cheese, chives, hot pepper sauce,Worcestershire sauce, black pepper, salt and mustard in a large bowl.Cover and refrigerate for about 2 hours.2. Preheat grill for high heat. Form 12 patties with the burger mixture.3. Grill patties about 5 minutes per side, or until well done. Serveon buns.

A little bit of savory, a whole lot o' spice makethis a feisty twist on the burger.SERVES 4

Directions1. Place the poblanos and onion on the grill and cook untilcharred on all sides, about 4 minutes per side. Place the poblanosin a plastic bag and seal. Set the onion aside. When chiles are cool enough to handle, remove from the bag, peel off the charredskin, and seed. Coarsely chop the chiles and onion together and set aside.2. Mix the ground beef with the chili powder, cumin, salt, garlic powder and pepper, and form into four even patties with anindention in the center of each. Grill until desired doneness. About 2 minutes before the burgers are done, top each with a sliceof pepper jack cheese.3. Grill hamburger buns, cut side down, until golden brown or about 30 seconds. Place the burgers on the buns and top with thechili and onion mixture.

Jumping Jack Chile Burger

Blue Moon Burger

Flavorful fat: Fat lends flavor to ground meat so beware of buyingsuper-lean cuts of meat. The natural juices just won't flow in the same way.

burgers

4 medium poblano chiles1 half-inch thick slice of a large onion1 pound ground chuck, at least 20 percent fat1 teaspoon chili powder1 teaspoon salt1/2 teaspoon cumin1/2 teaspoon ground black pepper1/2 teaspoon garlic powder4 slices pepper jack cheese4 hamburger buns

3 pounds ground beef4 ounces blue cheese, crumbled1/2 cup minced fresh chives1/2 teaspoon hot pepper sauce1 teaspoon Worcestershire sauce

1 teaspoon black pepper1 1/4 teaspoons salt1 1/4 teaspoons dry mustard12 hamburger buns

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burgers

SERVES 4

1 1/2 pounds boneless, skinless salmon filet1/3 cup fresh breadcrumbs1 tablespoon shallot, minced1 tablespoon freshly squeezed lemon juice1 tablespoon Dijon mustard1/2 teaspoon freshly ground black pepper1 small red onion, sliced2 tablespoons unseasoned rice vinegar4 sesame seed buns, split8 spinach leaves

Lemon Cilantro Mayonnaise1/3 cup mayonnaise1 cup lightly packed cilantro leaves1/2 teaspoon garlic, minced2 tablespoons freshly squeezed lemon juice1/4 teaspoon freshly ground black pepper

Directions1. For mayonnaise, whisk together all the ingredients in a small bowl. Cover and refrigerate until serving.2. To form patties, cut the salmon into strips crosswise, then chop until it reaches the texture of hamburger meat.3. Transfer the salmon to a large bowl and add the bread crumbs, shallot, lemon juice, mustard and pepper. Mix well, taking care notto compound the mixture too much. Divide the mixture into 4 equal patties. Cover and refrigerate for about 30 minutes.4. Meanwhile, combine the onion and vinegar in a bowl and toss well. Set aside for about 30 minutes, stirring often.5. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. When the grill is ready, brush thegrill rack with vegetable oil. Place the chilled patties on the rack, cover, and cook, turning once, until just opaque throughout, about2 minutes on each side.6. During the last few minutes of cooking, place the buns, cut side down, on the outer edge of the rack, to toast lightly.7. Spread the mayonnaise over the cut sides of the buns. Add a few spinach leaves, a patty, and an equal portion of the onions. Addthe bun tops and serve.

Pink Girls


Check out those buns!Think outside the ho-hum bun andhug your burger with non-traditionalbreads like onion or Kaiser rolls,Italian baguettes or even corn bread.

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Serving suggestion: After you pull the burgers off the grill,allow them to rest for a few minutes before serving.

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A great option for thevegetarians in your group,these burgers swap themeat for hearty Portobellomushroom caps.

SERVES 2

Directions1. Combine all ingredients together for marinade. Place each mushroom in a shallow bowl,gill side up. Pour 1/2 of the marinade over each mushroom, pouring a little in the bottomof the bowl first, to wet the upside down cap, and the remainder into the upturned cap.Marinate for 5 to 10 minutes – no more or the mushrooms will soak up too much liquid. 2. Grill mushrooms on a wood or charcoal fire, or in a hot skillet on the stovetop, or undera broiler for about 2 to 3 minutes per side or until the mushrooms are browned and tender.Melt a slice of cheese on top during the last minute or so of cooking. Serve on burger buns.

No, they're not really made out of horse andthey won't actually fly, but the addition ofhorseradish – the horsey – to these turkey –the bird – burgers gives an extra kick.

SERVES 4

Directions1. Combine ingredients in a large bowl. Form 4 patties. 2. Grill patties about 6 minutes on each side. 3. Serve with cheese and condiments of your choice.

Flying Horsey Burgers

Bello Burgers

Toppingsare tops: Everyone likestheir burger alittle different,so offer up a tonof toppings andeveryone will beable to have ittheir way.

burgers

1 pound ground turkey1/3 cup breadcrumbs2 teaspoons onion, finely minced1 teaspoon garlic salt1 teaspoon prepared horseradish1 egg

2 large Portobello mushroom caps2 hamburger buns2 slices cheese of your choice

Marinade:1/4 cup soy sauce1/4 cup olive oil1/2 cup red wine vinegar2 tablespoons Worcestershire sauce3 cloves of garlic, minced1/4 teaspoon black pepperHot sauce to taste

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burgers

That's bacon, BBQ sauce andonions – a tastier burger ishard to come by.

SERVES 4

1/2 cup dry bread crumbs2 teaspoon onion salt2 teaspoons brown sugar1 egg, beaten1 pound ground beef1 1/4 cups BBQ sauce4 slices Cheddar cheese4 hamburger buns, split

Sauce:1/2 cup mayonnaise1/2 cup BBQ sauce1 tablespoon brown sugar

Onion Topping:2 tablespoons butter1/4 cup honey2 large sweet onions, thinly sliced

Directions1. Combine the bread crumbs, onion, salt, brown sugar, egg and beef. Mix well and shape into four patties. Place in a shallow dish;pour BBQ sauce over patties. Cover and refrigerate for about 3 hours.2. Combine the sauce ingredients; cover and refrigerate until serving. 3. For topping, melt butter in a large skillet. Stir in honey until blended. Add onions and sauté for 15 to 20 minutes or until tenderand lightly browned. Keep warm.4. Grill patties, uncovered, over medium-hot heat for about 6 minutes on each side or until juices run clear. Top each patty with acheese slice ands grill 1 minute longer or until cheese is melted. Serve on buns with sauce and onion topping.

The BBO

Finger-lickin' good: Feeding a crowd?Consider turning your favorite burger recipe intosliders – mini, bite-size burgers. Simply portion thepatties out smaller, or you can spread the meat in ajelly roll pan and bake at 375°F, then slice the megapatty into bite-size squares. Serve on dinner rolls.

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WHO SAYS BEING SAUCEY IS A BAD THING? Definitely not us! Everyone thinks of meatsas the all-stars of the backyard fête, but the real Marthas know that the secret is in the sauce.Maximize the flavor by trying one of these easy sauces, rubs or marinades.

sauces


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To heat things up a bit, add more cayenne pepper totaste, approximately another 1/4 to 1/2 teaspoon ata time until you reach desired heat.

Directions1. Combine the ketchup, rice vinegar, apple juice or cider,cider vinegar, brown sugar, soy sauce or Worcestershire sauce,mustard, garlic powder, white pepper, cayenne, and bacon bitsin a large saucepan. Bring to a boil over medium-high heat. 2. Stir in the apple, onion, and bell pepper. Reduce the heatand simmer, uncovered, 10 to 15 minutes or until it thickensslightly. Stir it often. 3. Allow to cool, and then pour into sterilized glass bottles.Refrigerate for up to 2 weeks.Sugar-Free

Low Carb BBQ Sauce

saucesApple City BBQ Sauce

1 cup ketchup 2/3 cup seasoned rice vinegar1/2 cup apple juice or cider1/4 cup apple cider vinegar1/2 cup packed brown sugar1/4 cup soy sauce or Worcestershire sauce2 teaspoons prepared yellow mustard3/4 teaspoon garlic powder1/4 teaspoon ground white pepper1/4 teaspoon cayenne1/3 cup bacon bits, ground in a spice grinder1/3 cup peeled and grated apple1/3 cup grated onion2 teaspoons grated green bell pepper

1 cup sugar-free ketchup1/4 cup finely chopped onion1 garlic clove, minced1 teaspoon chili powder1 teaspoon paprika1 tablespoon vinegar1 tablespoon Liquid Smoke1 tablespoon olive oil1/2 teaspoon black pepper1/2 teaspoon cumin2 packets artificial sweetener

DirectionsIn a small saucepan, combine allingredients together. It is betterwhen it has been allowed tostand for an hour or so.

Marinate chicken in this sweet sauce for 20to 30 minutes before grilling.

DirectionsCombine and simmer for 5 minutes.

Best Cluckin' Marinade

Spicy Butt RubThis dry rub pairs especially well with porktenderloin and rump roast.

DirectionsCombine all ingredients in bowl, and then rub intomeat using fingers.

1/4 cup paprika2 tablespoons salt2 tablespoons ground cumin2 tablespoons brown sugar2 tablespoons chili powder2 tablespoons freshly ground black pepper2 tablespoons cayenne pepper1 tablespoon garlic powder

sauces


1/2 cup soy sauce1/2 cup unsweetened pineapple juice1 tablespoon Worcestershire sauce 1/4 cup vegetable oilDash of sesame oil1 tablespoon brown sugar1 teaspoon garlic powder1 1/2 teaspoons ginger1 teaspoon dry mustard1/4 teaspoon pepper1/2 teaspoon salt


THE BEAUTY OF A BBQ IS THAT IT DOESN'T HAVE TO COST A TONTO BE A FLAVOR-FILLED FUN TIME. Marinating meats ahead of timetenderizes them, allowing you to choose a cheaper cut of beef. But, thereare other tasty ways to save some green when planning your next BBQ.

budget-friendly BBQ❋



BBQs and beer are bosom buddies, especiallywhen you place that beer right inside thechicken’s cavity and grill away. Just be sureto grab the chicken's keys so he’s not CUI –crossing the road under the influence!

Serves 4-6

1 whole frying chicken12-ounce can of beer

Marinade:1/2 cup fresh lemon or limejuice1/2 cup fresh orange juice1/3 cup olive oil1 tablespoon garlic, minced1/4 cup cilantro, minced1/2 teaspoon cayenne pepper1/2-1 jalapeño pepper, minced and seeded1/2 teaspoon salt1 teaspoon black pepper

Directions1. Mix all marinade ingredients together, pour overchicken in a container and refrigerate for at least 6hours or overnight.2. Preheat grill to medium-hot temperature and posi-tion the coal for the indirect cooking method. Placeyour bird and beer can directly on the grill or on a panset on the grill. If it's directly on the grill, lower yourfire's intensity to medium and increase cooking time. 3. Alternatively, place a roasting pan on the grill, opena can of beer and carefully sit the chicken on top ofthe open can and set both the can and the chicken inthe roasting pan on the grill (make sure you have pre-viously removed the chicken's gizzards). 4. The beer will bubble and boil during cooking, bast-ing the bird from the inside. The bird should becooked in about an hour, or however long it takes thebreast meat to register 180°F on a meat thermometer.

budget-friendly

Beer Can ChickenServes 88 hot dogs 8 hot dog buns8 slices baconMayonnaise

Optional Toppings:Onion slicesChopped tomatoJalapenosMustardKetchup

Directions1. Spiral wrap bacon around each hot dog, and grill untilbacon is slightly crispy.2. Spread mayonnaise on the hot dog buns and place openside down on grill for just a minute.3. Put the bacon wrapped hot dog on the bun, and adddesired toppings.

Bacon-belted Dogs

Serves 64-6 pound Boston

butt pork roastKosher saltBlack pepper

RosemaryBasilGarlicBBQ sauce to baste

Directions1. Put roast in covered roaster, sprinkling the spices onaccording to taste. Cover and bake at 250°F for 6 to 8hours or until roast falls apart. 2. After the first 2 1/2 hours, baste the pork every 30minutes with the BBQ sauce of your choice. 3. Serve as a meat entree or on buns as sandwiches.

Booty-Q Pork Roast

budget-friendly


Mix and match the veggies on your kabobs toinclude your favorite seasonal picks. Thesemake a great side or appetizer. Be sure to soakwooden skewers in water before loading themup. This helps avoid burning and splintering.

1/2 pound whole small mushrooms1 1/2 pounds small zucchini, cut into 1-inch slices12-16 cherry tomatoesItalian salad dressing or other marinade mixture9 -12 pineapple chunks

Grilled Veggie Kabobs

Directions1. Wash mushrooms; remove and discard stems. Placemushrooms, sliced zucchini, and cherry tomatoes in saladdressing, and marinate in refrigerator for at least 4 hours.2. Drain vegetables, reserving marinade. Thread vegetables alternately with pineapple onto skewers. 3. Cook on grill over medium heat for about 10 minutes, turning occasionally and basting with reserved marinade.

BBQ Chicken wings Serves 12

24 chicken wingsVegetable oil1/4 cup lime juice3 tablespoons soy sauce3 tablespoons brown sugar1/2 teaspoon dry mustard1 cup ketchup1 cup BBQ sauce1/4 teaspoon garlic powder

Directions1. Remove tips from chicken wings and cut remainingpieces in half. 2. Brush with a small amount of vegetable oil and bakein a preheated 400°F oven for 1/2 hour.3. Combine lime juice, soy sauce, brown sugar, dry mus-tard, ketchup, BBQ sauce and garlic powder. Pour overchicken wings after they have baked for 30 minutes. 4. Continue baking for another 30 minutes. Place underbroiler for a few minutes before serving.



YOU’LL BE AMAZED HOW MUCH FLAVOR A SIMPLE TECHNIQUE LIKE PLANK GRILLINGCAN ADD TO YOUR BBQ. Try different woods, like cedar and mesquite, and meats and veggiesto find your favorite flavor combinations. Also try soaking your planks in beer, juice, wine oranything else you think will add layers of taste to your masterpiece. Let’s get grilling!

plank grilling❋

plank grilling


SERVES 4-6

2 pounds salmon fillet3 tablespoons vegetable oil1 1/2 tablespoons soy sauce1 1/2 tablespoons chopped garlic1/2 teaspoon salt1/4 teaspoon white pepper1/3 cup Rye or Scotch whiskey1 tablespoon brown sugar

Directions1. Place salmon filet in a long shallow dish. Mix together all ingredientsand pour over the salmon filet. Marinate for 1/2 hour.2. Preheat oven to 400°F. Place the cedar plank directly on the ovenrack and bake for 8 to 10 minutes. This will lightly toast the wood. 3. Remove the plank from the oven and rub with a thin coating of oliveoil while plank is still hot. 4. Place salmon directly on the hot plank and roast on the plank forabout 10 minutes.

Roasted Cedar Plank Salmon


plank grilling

SERVES 4-6

1, 2-2 1/2 pound boneless pork loin1 tablespoon vegetable oil

Directions1. Preheat grill to medium heat. Brush one side of the plank with oilto keep the meat from sticking to the wood. Top the plank withmeat, place on center of grill and close the lid.2. Grill for about 1 hour or until meat thermometer inserted intothickest part of meat registers at 150°F. 3. Check the grill on occasion to ensure plank doesn't flare up.Brush the flank with BBQ sauce 20 minutes before removing it fromthe plank. 4. Remove meat from grill, cover loosely with foil. Let stand about10 minutes.

Cedar Plank Pork Loin

Plank Pointers Grilling with wood planksimparts a smoky, woodsyflavor into the food, butthere are a few things tonote before working withwood planks.

1. Look for untreatedplanks at your market, spe-cialty foods store or hard-ware store. To ensure nochemical contamination ofyour food, be sure theplanks are untreated. Makesure the plank measuresabout 14 by 7 by 1 inches.

2. You must soak the woodplank in water for at least 4hours before cooking with it.

3. Get creative! Woodplanks come in many "fla-vors." Try untreated maple,cherry or apple wood planks.

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SUMMER IS ALL ABOUT THE SWEET STUFF – homemade apple pie, cherrycobbler and campfire s'mores. If you're already going to be grilling – and that'sour pick to keep the heat out of the kitchen – here are some easy dessert recipesthat can be baked on the grill while you enjoy your main courses.

desserts❋

Serves 12

1 pineapple or 1 can pineapple chunks1 pint strawberries2 bananas3 plums2-3 peaches1/2 cup honey2 tablespoons lime or lemon juice1/8 cup chopped fresh mint leaves or 1 tablespoon

dried mint1 cup toasted coconut (optional)Wooden shish kabob skewers

Directions1. Soak wooden shish kebob skewers in water to preventscorching on the grill. Prepare grill for medium heat.2. Peel and core the pineapple and cut into 2-inchchunks. Peel the bananas and cut into 5 or 6 largepieces, sprinkle lightly with a small amount of lemon orlime juice, reserving remaining juice for the dressing. Cutthe plums and the peaches in halves, discarding pits,then cut into 2-inch chunks. Wash and hull strawberries. 3. Thread prepared fruit onto wooden skewers, just asyou would a shish kabob, alternating various pieces offruit on each kabob.4. Place the fruit pieces on the grill for 10 to 15 min-utes, turning occasionally.5. Prepare dressing by combining the honey, lime orlemon juice, and the chopped mint in a small bowl.Brush the fruit with the honey mixture during the last4 to 5 minutes of cooking. 6. Place the kabobs on a serving platter, brush or driz-zle with any remaining honey mixture, and top withtoasted coconut, if desired.

desserts

Grilled Fruit Kabobs

Directions1. Spray a grill-safe, 8- by 8-inch baking dish with cooking spray. 2. Combine sugar, flour, butter, oats, cinnamon, nutmeg and vanilla.Arrange fruit in the baking dish and cover with mixture. 3. Cover dish with foil and place on preheated grill. The temperatureshould be around 350°F. 4. Remove foil after 20 minutes, then cook for another 10 minutes oruntil the fruit is tender and the top is a golden brown.

Strawberry-Rhubarb Crumb Cake

Serves 6

1 fresh pineapple, peeled,cored and cut into rings

1/4 cup canned coconut milk1/2 cup cinnamon sugar1/2 teaspoon nutmegToasted coconutVanilla or coconut ice cream

Directions1. Preheat grill for medium heat and lightly oil the grate.2. Put the coconut milk into a bowl. Then combine the cinnamon sugarand nutmeg in a separate bowl. Dip slices of pineapple into coconut milk,then coat in the cinnamon sugar-nutmeg mixture.3. Grill pineapple for about 5 minutes on each side. 4. Serve over vanilla or coconut ice cream sprinkled with toasted coconut.

Grilled Pineappleand Coconut over Ice Cream

Never use a glass pan on the grill. Choose a heat-safe metal panlined and wrapped with tin foil or a cast iron skillet instead.

3 cups strawberries, quartered2 cups rhubarb, cut into cubes1 cup sugar1/2 cup flour1/2 cup rolled oats

1/2 cup butter, cut into pieces 1/2 teaspoon cinnamon1/4 teaspoon nutmeg1 teaspoon vanilla



Serves 4

4 firm, ripe, bananas, unpeeled2 tablespoons sugar1/2 teaspoon cinnamon8 small scoops vanilla ice creamChocolate sauceCaramel sauce1/2 cup chopped pecans, toastedWhipped cream, optionalMaraschino cherries, optional

Grilled Banana Sundaes

Directions1. Build charcoal fire or preheat gas grill.2. Slice bananas in half lengthwise, then crosswise – so you have 4 pieces from each banana. Then mix the sugar and cinna-mon, and sprinkle on cut sides of bananas. Let bananas sit for 5 minutes.3. Place bananas cut-side down on the grill over direct low heat and cook for 2 minutes. Turn bananas over and cook 5 moreminutes or until the peel pulls away from the banana.4. Put 4 banana pieces in the bottom of each serving bowl, and top with two scoops of ice cream in each bowl. Ladle heatedchocolate sauce and caramel sauce over each sundae. Sprinkle each with 1 tablespoon of chopped nuts, top with whippedcream, and place a cherry on top.

Homemade Marshmallows

desserts

Make these sugary sweeties the night before andyou’re all set for, you guessed it, s’mores. The icing ontop? You can make them as big or small as you’d like.

Serves 50

3 packages unflavored gelatin1-1/2 cups granulated sugar1 cup light corn syrup1/4 teaspoon kosher salt1 tablespoon pure vanilla extractConfectioners' sugar for dusting

Directions1. Combine gelatin and 1/2 cup of cold water in the bowl; let sit and continue with next step.2. Combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan; cook over medium heat until the sugar dissolves.Then raise the heat to high and cook until the syrup reaches 240°F on a candy thermometer. 3. Remove from the heat and pour into the bowl of dissolved gelatin, while mixing on low speed. Whip the mixture on high speeduntil it is very thick, about 15 minutes. Add the vanilla and mix thoroughly.4. Dust an 8- by 12-inch non-metal baking dish with confectioners' sugar. Spread the marshmallow mixture into the pan, smooth thetop and sprinkle with more confectioners' sugar. Let sit overnight, uncovered.5. Turn the marshmallows onto a board and cut them in squares, then sprinkle with more confectioners' sugar.6. Toast marshmallows over a fire, and assemble s'mores using the graham crackers and chocolate squares.



WHAT GOOD IS SUMMER WITHOUT SOME DELICIOUS AND REFRESHINGDRINKS TO SIP ON THE DECK? When you are planning your summer bash,don't forget to include a signature summer cocktail.

drinks❋

Serves 6-8

1 lemon1 lime1 orange1 1/2 cups rum1/2 cup white sugar1 (750 milliliter) bottle dry red wine1 cup orange juice

Directions1. Chill the fruit, rum, wine, and orangejuice. Slice the lemon, lime and orangeinto thin rounds and place in a large glasspitcher. Pour in the rum and sugar. Chillin refrigerator for 2 hours to allow flavorsto marry. When ready to serve, lightlymuddle the fruit with a wooden spoon,then and stir in the wine and orangejuice. Serve over ice.

Sangria The ultimate summer fruit gets agrown-up twist in this daiquiri.

Serves 6-8

4 cups frozen watermelon, cubed1/2 cup light rum1/4 cup freshly squeezed lime juice1/3 cup triple secIce

Directions1. Combine the watermelon, rum, TripleSec and lime juice in a blender and mixuntil smooth. Add ice, a little at a timeuntil well combined. Serve immediately.

Watermelon DaiquiriThe best of "beer" worlds!

Serves 6-8

1 (12 oz.) can frozen limeade concentrate12 oz. tequila12 oz. water12 oz. beerIce1 lime, cut into wedgesSalt for glasses

DirectionsIn a large pitcher, combine limeade, tequila,water, and beer until well blended, andlimeade has melted. Serve in salt-rimmedglasses filled with ice and lime wedges.

Easy Beer Margaritas

drinks

Find the best beer for your summer BBQJust because you're serving beer at your backyard BBQ doesn't mean you can't do some funfood and beverage pairings! Beer enhances the flavors of food much like wine does. Sowhy not explore how some interesting brews can take your backyard BBQ to the next level.

1. If you are serving salad with vinaigrette (a perfect summer choice!), pair it with a hoppybrown ale; if your salad is tossed with a cream dressing, pair it with a pilsner.

2. Simple burgers can be brought to the next level with an amber ale, and a Vienna lager isgreat for BBQ ribs.

3. Finish your BBQ meal with a decadent flourless chocolate cake served with an Imperial stout.

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Pomegranates are still the big craze,so try this twist on James Bond'sclassic cocktail.

Serves 4

3 ounces citrus-infused vodka 3 ounces pomegranate juice Juice of one lemon1 tablespoon sugarIce

DirectionsIn a cocktail shaker, combine ice andingredients. Shake thoroughly. Strain andserve in chilled martini glasses.

Pomegranitini

Serves 1

2 ounces light rum1 ounce triple sec1 ounce Malibu coconut rum1/2 ounce dark rum2 ounces pineapple juice3 ounces orange juice

DirectionsIn a cocktail glass, add an ample amountof ice. Add ingredients, starting with thealcohol – save the dark rum – then thejuices. Stir, then slowly pour the darkrum on the surface to create a “float”.Serve immediately.

The Ultimate Mai Tai

drinks

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SheKnows Cookbooks - Summer BBQ Edition