If you’re heading out to a Memorial Day potluck or picnic to kick off the summer and are wanting to take something new, let us help.
Jacki put her kids to work to test a few seasonal and flavorful Pinterest recipes in our “Hit” or “Miss” series … so you can share a new recipe with family and/or friends without the worry of having a #PinterestFail.
Frozen Lemonade Pie
It’s hot outside, you don’t want to turn on the oven and you need a summertime dessert. Lemonade, anyone? How about frozen lemonade and pie.
This recipe comes from LoveBakesGoodCakes.com and Jacki’s 18-year-old son, Hunter, helped with this easy-to-make tart and sweet treat.
First pitch? Definite Hit.
• 1 pre-made graham cracker crust
• 1 – 14 oz. can sweetened condensed milk, chilled
• 1 – 12 oz. container frozen whipped topping, thawed
• 1 C. frozen lemonade concentrate, thawed
• Lemon slices, for garnish
In a large mixing bowl, fold the sweetened condensed milk and whipped topping until well combined, being careful to keep the mixture light and fluffy.
Add the lemonade concentrate and continue to gently fold. Pour the filling into the pie crust.
Place in the freezer to chill at least 8 hours or overnight.
Just before serving, garnish with fresh lemon slices.
Crockpot BBQ Coca-Cola Pulled Pork
Another trick to beat the summer heat is to utilize your crockpot and this twist on pulled pork is super easy with just three ingredients.
It comes from TheFrugalGirls.com and calls for Coca-Cola and BBQ sauce. We decided to try it with root beer and thought it was still really good. Hunter also made this “Hit.”
• Pork Tenderloin, approx. 3 lbs.
• 1 – 18 oz. bottle Sweet Baby Ray’s Barbecue Sauce
• 1 – 12 oz. can Coca-Cola
• option: 1/2 white onion, sliced
If using sliced onions, first place on the bottom of the crockpot and then place pork tenderloin in the crockpot.
Mix together BBQ sauce and Coca-Cola in mixing bowl and stir well. Pour mixture over pork and cover crockpot.
Cook on low for 6 to 7 hours, or until done.
Remove pork from crockpot and shred on cutting board using 2 forks. Serve on plates or buns and drizzle with extra leftover sauce from the crockpot to keep moist.
Corn, Tomato and Cucumber Salad
This fresh, summer produce salad from TheBlondCook.com is simple to prepare and full of summer flavor.
Jacki’s 16-year-old daughter, Hannah, threw this together for a family reunion and it was a big “Hit” with everyone.
• 1 – 15.25 oz. can whole kernel corn, well drained
• 1 jalapeño, seeded and diced
• 1 C. cucumber, peeled and diced
• 1 C. cherry or grape tomatoes, halved
• 1/3 C. red onion, chopped
• 1 Tbsp. extra virgin olive oil
• 1 Tbsp. lime juice
• 1 tsp. fresh garlic, minced
• 1/2 tsp. salt, more or less to taste
• 1/4 tsp. pepper, more or less to taste
• 1/4 C. fresh cilantro, chopped
Combine all ingredients together in a medium bowl. Serve immediately or cover and refrigerate for 15 to 20 minutes to allow flavors to mingle before serving.
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