Apple Crisp with Honey

Ingredients

• 4 cups peeled, cored and sliced apples
• 2 teaspoons lemon juice
• 2 tablespoons water
• 1/2 cup honey
• 1 teaspoon ground cinnamon
• 3/4 cup brown sugar
• 3/4 cup all-purpose flour
• 3/4 cup rolled oats
• 4 tablespoons butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. Evenly spread the apple slices in the prepared dish. In a small bowl, mix the lemon juice and water, and pour over the apples. Drizzle apples with honey, and sprinkle with cinnamon.
3. In a bowl, mix the brown sugar, flour, oats, and butter until the mixture resembles coarse crumbs. Sprinkle over the apples.
4. Bake 25 minutes in the preheated oven, until apples are tender and topping is lightly browned.

Gyro Burgers

Ingredients

• 3/4 cup peeled, seeded, and shredded cucumber
• 2 1/4 cups plain yogurt
• cheesecloth
• 2 1/2 teaspoons fresh lemon juice
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh dill, chopped
• 1 red onion, thinly sliced
• 1/2 teaspoon lemon juice
• 1 teaspoon ground sumac
• 1 pound ground beef
• 1 small sweet onion, minced
• 1 1/4 teaspoons crushed red pepper flakes
• 1/2 tablespoon ground coriander
• 1/2 tablespoon ground cumin
• 1 tablespoon Urfa biber
• 1 tablespoon butter, softened
• 1/2 red bell pepper, chopped
• 1 teaspoon kosher salt, or to taste
• 2 tablespoons olive oil
• 4 hamburger buns

Directions

1. Place the grated cucumber on a heavy-duty paper towel or clean kitchen towel. Top with another towel, and pat dry; set aside. Scoop the yogurt into a large square of fine cheesecloth, twist the ends to close, and squeeze to remove excess moisture.
2. Transfer the strained yogurt to a bowl, and stir in 2 1/2 teaspoons of lemon juice. Gradually add 1 tablespoon olive oil, whisking constantly, until fully incorporated. Mix in the garlic, dill, and drained cucumbers; cover and refrigerate.
3. Combine the red onion, 1 teaspoon lemon juice, and sumac. Cover and refrigerate.
4. Place the ground beef in a bowl and add the minced onion, red pepper flakes, coriander, cumin, Urfa biber, and butter. Mix gently with your hands until all of the ingredients are well distributed.
5. Place bell pepper in blender and blend until it is mostly pureed. Pour off any excess liquid, and add the bell pepper and kosher salt to the meat; mix well. Divide the meat into 4 equal portions and form into patties slightly larger than the buns, as the patties will shrink a bit.
6. Preheat an outdoor grill for high heat, and lightly oil the grate.
7. Brush the patties with 2 tablespoons olive oil and grill on high and direct heat about 5 minutes per side or until done to your liking. Place each burger on a bun; top the burgers with cucumber and yogurt tzatziki and the lemon-soaked red onion and sumac mixture.

Campfire Banana Splits

Ingredients

• 6 large bananas, unpeeled, stems removed
• 2 cups semisweet chocolate chips
• 1 (10.5 ounce) package miniature marshmallows

Directions

1. Preheat the grill for high heat.
2. Spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray.
3. Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. The bananas can be cut into slices instead if you like, (while still in the peel) for easier handling later.
4. Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired.
5. Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. Leave in long enough to melt the chips and the marshmallows, about 5 minutes. Unwrap bananas, open the peels wide, and eat with a spoon.

Red, White and Blue Fruit Smoothie

Ingredients

• 1/2 large banana, cut into pieces and frozen
• 2 large fresh strawberries, rinsed and sliced
• 1/4 cup blueberries
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 2 tablespoons vanilla yogurt
• 2 ice cubes

Directions

1. Place the banana pieces, strawberries, blueberries, milk, vanilla extract, yogurt, and ice cubes in a blender. Blend until smooth.

Firecracker Chicken Drumsticks

Ingredients

• 8 chicken drumsticks
• 1/4 cup hot pepper sauce
• 1/3 cup all-purpose flour
• 2 tablespoons yellow cornmeal
• 1/4 teaspoon salt
• 3 cups vegetable oil for frying

Directions

1. To Marinate: Remove skin from chicken and place in a resealable plastic bag. Pour sauce over chicken, seal bag and refrigerate to marinate for at least 1 hour, up to 24 hours. The longer the chicken marinates, the spicier it will be.
2. In another resealable plastic bag combine the flour, cornmeal and salt. Add chicken, seal bag and shake to coat.
3. Heat oil in a large, deep skillet to medium high heat. Add chicken and fry, uncovered, for 25 to 30 minutes or until juices run clear. Turn occasionally to brown evenly.

Chicken Fried Chicken

Ingredients

• 30 saltine crackers
• 2 tablespoons all-purpose flour
• 2 tablespoons dry potato flakes
• 1 teaspoon seasoned salt
• 1/2 teaspoon ground black pepper
• 1 egg
• 1/4 cup vegetable oil
• 6 skinless, boneless chicken breast halves

Directions

1. Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
2. Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
3. One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
4. Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.

Chicken and Bacon Shish Kabobs

Ingredients

• 1/4 cup soy sauce
• 1/4 cup cider vinegar
• 2 tablespoons honey
• 1 3/4 tablespoons canola oil
• 10 large mushrooms, cut in half
• 2 green onions, minced
• 3 skinless, boneless chicken breast halves – cut into chunks
• 1/2 pound sliced thick cut bacon, cut in half
• 1 (8 ounce) can pineapple chunks, drained
• skewers

Directions

1. In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
2. Preheat grill for high heat.
3. Remove the mushrooms and chicken from the marinade and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside.
4. Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.
5. Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.

Summer Potato Salad

Ingredients

• 5 cups peeled and cubed potatoes
• 3 eggs
• 1/3 cup lemon juice
• 1/4 cup vegetable oil
• 2 teaspoons white sugar
• 1 1/4 teaspoons seasoning salt
• 1 1/2 teaspoons Worcestershire sauce
• 1 teaspoon ground mustard
• 1/4 teaspoon ground black pepper
• 1/2 cup mayonnaise
• 1/4 cup chopped green onions
• 1/3 cup chopped celery
• 3 tablespoons chopped fresh parsley

Directions

1. Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
2. Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, chop, and add to potatoes.
3. In a small bowl, combine lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, mustard powder and black pepper; mix well. Blend in mayonnaise. Pour lemon dressing over potatoes, and stir to coat.
4. Mix in green onions, celery, and parsley. Refrigerate for at least 2 hours before serving.

White Peach Sangria

Ingredients

• 1  bottle dry white wine
• 3/4 cup peach flavored vodka
• 6 tablespoons frozen lemonade concentrate, thawed
• 1/4 cup white sugar
• 1 pound white peaches, pitted and sliced
• 3/4 cup seedless red grapes, halved
• 3/4 cup seedless green grapes, halved

Directions

1. In a large pitcher, combine dry white wine, peach vodka, lemonade concentrate and sugar. Stir until sugar is dissolved. Add sliced peaches, red and green grapes.
2. Refrigerate sangria until well chilled, at least 2 hours, or overnight to blend flavors. Serve over ice, and use a slotted spoon to include sliced peaches and grapes with each serving.

Creamy Spiced Coleslaw

Ingredients

• 1 cup mayonnaise
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon celery seed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 tablespoons cider vinegar
• 1 (16 ounce) package shredded coleslaw mix

Directions

1. In a large bowl, mix mayonnaise, sugar, salt, pepper, celery seed, garlic powder, onion powder and cider vinegar. Toss coleslaw mix with dressing to coat. Chill at least 1 hour before serving.