JUNE: BBQ SIDE DISHES

Gotta-Have-It Brownies
submitted by Trisha Atkinson

Mix:
1 cup soft butter
2 cups sugar
1/3 cup cocoa

Stir in 4 eggs.

Add:
1 ½ cup flour
2 tsp vanilla
¼ tsp salt
1 ½ cups nuts (optional)

Bake at 350 for 20 minutes. Cover with 1 lb. mini marshmallows and bake for another 3 minutes.

Let cool and frost with the following mixed together:

Frosting:
½ cup butter
1/3 cup cocoa
1/3 cup canned evaporated milk
1 2/3 cups of powdered sugar


DILL DIP
submitted by Laura Duvalois

1-1/2 cups sour cream
1/2 cup mayonnaise
1 TBSP. dill weed
1 TBSP. Beaumonde
1 TBSP. finely chopped green onions

Mix and chill. Serve with vegetables.


Cashew Chicken Salad
submitted by Tara Turner

(This recipe makes a HUGE amount! Often times I half it - just remember to half the dressing as well!)

3 C Cooked Chicken
1 Large Can Pineapple Chunks, Drained (Chopped in Half)
3 Cups Red Grapes (In Half)
2 Cups Celery (Chopped)
2 Bags Large or Medium Shell Macaroni
2 Apples (Peeled, Cored, Chopped)
1 Can Sliced Water chestnuts
2 Cans Salted Cashew Halves

Dressing:
6 TBL White Vinegar
3 Cups Mayonnaise
1 Cup Sugar


Oh Henry's
submitted by Tara Turner

1 Cup Sugar
1 Cup Corn Syrup
Bring just to a boil and take off heat

Add: 1 Cup Peanut Butter
Mix

Add: 4 Cups Rice Crispies. Mix well (and fast) and place in greased 9x13 pan

1 6oz pkg Chocolate Chips
1 6oz pkg Butterscotch Chips
Melt together in Microwave (approximately 2 minutes, stirring frequently), and spread on top.

Let finished bars set up for about 1 hour ( if you wait too long, you can't cut them easily)


Pasta Chicken Salad with Sun-Dried Tomatoes, Spinach and Bacon
submitted by Cami Flygare

5 strips bacon, fried and chopped into bite-sized pieces
3-4 green onions, chopped
1 lb tube pasta (I used Cellentani), cooked, drained and cooled to room temperature
1 lb chicken, cooked and shredded (I used ½ of a rotisserie chicken)
4 cups fresh spinach leaves, torn into bite-sized pieces
1/2 cup sun-dried tomatoes, chopped (I used oil-packed, if using dry, plump them in hot water before using)
1/2 cup mayonnaise
4 tablespoons balsamic vinegar

Place the mayonnaise and balsamic vinegar in a small bowl. Whisk well. In a large bowl, combine pasta, bacon, green onions, shredded chicken, spinach leaves and sun-dried tomatoes. Toss lightly. Add about ½ to ¾ of the mayonnaise and vinegar mixture. Toss to combine. Add more dressing if the salad seems dry.


Pasta Salad
submitted by Linda Atwood

1 green bell pepper, chopped
1 red bell pepper, chopped
1 can olives, sliced
2 cans garbanzo beans(I don't like these so I leave them out and just add an extra can of corn)
1 can shoepeg corn
12 oz curly pasta
2 cups mayo
2 cups buttermilk
1 package fiesta ranch dressing mix
Cheddar cheese
Tomatoes

Mix together mayo, buttermilk, and dressing mix. Put in refrigerator and chill. Cook pasta; drain; cool. Combine pasta, peppers, olives, beans, and corn. Add dressing and mix well. Top with grated cheddar cheese and diced tomatoes.


Slush
submitted by Linda Atwood

6 cups water
4 cups sugar
24 oz orange juice concentrate
24 oz lemonade concentrate
2 48 oz cans pineapple juice
Sprite

Place water and sugar in a pot and cook over medium heat until sugar is dissolved. Pour into a large freezer safe container and add orange juice, lemonade, and pineapple juice. Freeze until frozen all the way through. Take out of freezer about an hour before serving. Add sprite.