Happy Sunday guys! For some reason this week it really hit me that summer is almost over, I seriously can’t believe how quickly it has flown by! The kids are starting school this week so we have been trying to savor ever last bit of summer, especially the BBQ weather. Below are 5 great recipes for the perfect end of summer backyard barbecue.
SPARKLING RASPBERRY LEMONADE
| Makes: 6 Serving|
- 12 oz fresh raspberries
- 1 cup fresh lemon juice, chilled
- 1/2 cup cold water
- 1/2 cup granulated sugar (or to taste)
- 1/2 cup honey
- 1 liter (33.8 oz) sparkling water or club soda, chilled
- Fresh mint and ice, for serving
- Place raspberries in a food processor and pulse until well pureed. Force raspberry puree through a fine mesh strainer into a bowl.
- In a large pitcher (if you don’t have one large enough you may need two) whisk together water and sugar until sugar has dissolved. Pour in honey and mix until blended. Stir in raspberry mixture and lemon juice then pour in club soda and stir once. Serve with ice and fresh mint.
HONEY CHIPOTLE BBQ CHICKEN
| Makes: 4-6 serving |
- 2 pounds boneless skinless chicken thighs or breasts
- ¾ cup ketchup
- 2-3 chipotle peppers in adobe sauce
- 2 tablespoons cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon worcestershire sauce
- ¼ cup honey
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
PARMESAN CORN ON THE COB
| Makes: 8 serving |
- 8 ears corn, unhusked
- 8 tablespoons unsalted butter, at room temperature
- 2 cloves garlic, pressed
- 1/2 teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
- Preheat oven to 350 degrees F.
- Place corn, in its husks, directly on the oven rack. Roast until tender and cooked through, about 40-45 minutes.*
- In a small bowl, combine butter, garlic and thyme; season with salt and pepper, to taste.
- Peel down the husks. Rub each ear of corn with 1 tablespoon butter mixture.
- Serve immediately, sprinkled with Parmesan and parsley, if desired.
BOSTON BAKED BEANS
| Makes: 6-8 servings |
- 1 pound dry navy beans
- ½ pound salt pork, rind left on and cut into 1 inch chunks
- 2 cups onion, sliced thick
- ½ cup molasses
- 2 tablespoons pure maple syrup
- 3 tablespoon Dijon mustard
- ½ cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Colman’s dry mustard
- ½ cup packed brown sugar
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon cider vinegar
- 6 cups of water, divided
See instructions .
BANANA PUDDING PARFAIT
| Makes: 6 servings |
- 1 (5.1 oz) box instant vanilla pudding (dry mix only)
- 1 1/2 cups whole milk
- 1 (14 oz) can sweetened condensed milk
- 3 cups whipped cream or cool whip
- 5 large bananas, sliced
- 1 (11 oz) box vanilla wafers
follow directions .
SAVE FOR LATER! PIN HERE!
Let me know what you guys think!