Clean off the grill, fill the tank or light up the fire pit and have a spring barbecue! It’s a great time of year because it’s not too hot, or too cold, and everything can be served indoors if spring showers head your way.
Crowd pleasin’ recipes
These three recipes should please everyone. If you have small kids, just throw on some hot dogs when you are cooking the steaks. If you are on a budget, serve grilled hamburgers instead of the steak — it’s still a great menu!
Spicy Grilled Steaks
1 tsp. grated lime peel
1/3 cup fresh lime juice
2 Tablespoon oil
6 Tablespoon honey
2 Tablespoon prepared mustard
2 cloves garlic, minced
1/2 tsp. coarsely ground black pepper
1/2 tsp. salt
2 pounds top round, sirloin or flank steak
In small bowl, whisk together all ingredients except steak and lime wedges. Score steak across top and place in shallow non-metal baking pan or plastic bag.
Pour marinade over steak and turn steak to coat all sides. Refrigerate six to eight hours, turning occasionally. Remove steak from marinade and grill to desired doneness. Slice thinly on the diagonal. Serve with lime wedges. Serves 6.
Note: You can use this on any cut of steak. I often just serve individual steaks or if they are larger, cut them into sections and serve buffet style where everyone grabs their own.
Easy Potato Bake
2 Tablespoons butter or margarine
1 cup minced sweet onion
2 Tablespoons flour
2 cups milk
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1 package (24 oz.) hash browns, the cubes or shredded, thawed
1 cup shredded sharp cheddar cheese, divided
Heat oven to 350 degrees F. Melt butter in medium saucepan over medium-high heat. Add onions and potatoes. Cook 3 minutes, stirring occasionally. Sprinkle with flour; cook 1 minute. Add milk, salt and cayenne pepper and bring to a simmer, stirring frequently.
Butter or spray an 9×13 baking dish or 1 1/2 quart shallow casserole dish. Layer half of potatoes in dish; spoon half of sauce over potatoes. Top with half of cheese. Repeat layering with remaining potatoes, sauce and cheese. Sprinkle with paprika. Bake 30 to 35 minutes or until bubbly.
Note: I just grab whatever casserole dish I have on hand — sometimes I divide it into two dishes to bake. You can also buy a foil pan if you are using it for a pot luck or want easy clean up for the holiday weekend.
Southwestern Bean Bake
1/2 cup honey
1/4 cup ketchup
1 Tablespoon cider vinegar
1 tsp chili powder
1 tsp salt
32 oz canned black beans, rinsed
12 oz canned kernel corn, drained
1 large jalapeno pepper, seeded and chopped
1/2 cup chopped onion
2 Tablespoon chopped cilantroDirections:
Preheat oven to 350 degrees F. Combine honey, ketchup, vinegar, chili powder, salt, beans, corn, jalapeno, onion, and cilantro in a 1 1/2 quart casserole. Cover and bake 45 minutes, stirring occasionally. Makes 6 servings.
3/4 cup (1 1/2 sticks) margarine, melted
1 1/2 cups sugar
1 1/2 tsp vanilla extract
1/2 cup cocoa
3/4 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
Chocolate and white chocolate chips
Sprinkles and candy to top pizzaDirections:
Heat oven to 350 degrees F. Grease 12″ pizza pan or 13 X 9 cookie sheet. Mix by hand (a wooden spoon works well) melted butter, sugar, vanilla and eggs in a large bowl. Stir in dry ingredients until well blended. Place batter onto the prepared pan.
Bake 20 to 22 minutes or until top springs back when touched lightly. Do not over bake! Remove from oven and sprinkle the pizza with a combination of white and semi sweet chocolate chips. When they look soft use a butter knife to spread and swirl so the white and dark mix together. Top with M&Ms, sprinkles or other decorative candy.
Note: You can use just white chocolate chips and use shaped sprinkles for a cute kid’s dessert, or mini M&Ms. You can also substitute peanut butter or butterscotch chips.