It's Too Hot to Cook! What Can We Have?

[d's girl]

Quinn just posted in another thread that it was too hot to cook.

What can we have in this summer heat that's satisfying, without heating up the kitchen & ourselves?

 

[Jaylee53]

*making notes....*

It all sounds delicious!!

 

[Quinn]

Crock Pots are also great in the summer.

[d's girl]

good idea! I never use my crockpot, and they make the best meals!

[Quinn]

My fave is pork shoulder, navy beans, garlic, onion, soy sauce. Delish.

[d's girl]

d@-yumn!

[Jaylee53]

Do they make them to cook for one for one day....not cook for one for 5 days?

Don't let deez read this...she'll make more of it than need be.  

*just made a funny....I crack myself up...*

[d's girl]

hahaha '-)

 

(I'm still up!)

[Stir Young]

I just pick up those prepackaged potato salads, baked beans, macaroni salads....that kind of stuff, at the store, season to taste with cayenne pepper, and consider myself right up there with Bobby Fillet...I mean Flay.

[CWO3ROBBIE]

I find tomato juice, lemon juice,, vinegar, salt, spices, worchestershire sauce, hot sauce, a little vegetable

juice and an unnamed clear liquid with some ice cubes make a refreshing, healthy,  evening meal.

[d's girl]

Yes, please.

[Goldilocks46]

:-D

[TeeBubbaDee]

I haven't tried this yet, (just came across it 2 minues ago, but it sounds tasty.

Watermelon Sherbert

Ingredients

 

6 cups cut-up, seeded watermelon
3 cups whipping cream
1-1/2 cups buttermilk
1-1/4 cups sugar
Few drops red food coloring (optional)



Read more: http://www.kitchendaily.com/recipe/watermelon-sherbet-143932/#ixzz1...

 

Directions

Place 3 cups of the watermelon in a blender container or food processor bowl. Cover and blend or process until smooth. Repeat with remaining melon. (You should have 4 cups total of melon puree. If necessary, blend or process additional watermelon to measure 4 cups.)

In a large mixing bowl combine watermelon puree, whipping cream, buttermilk, sugar, and red food coloring (if desired). Stir the mixture until sugar is dissolved. Freeze in a 4- or 5-quart ice-cream freezer according to the manufacturer's directions. Makes about 2-1/2 quarts (16 to 18 servings).

Freezer Directions: Prepare the watermelon mixture as above, except use 3 cups watermelon, 1-1/2 cups whipping cream, 3/4 cup buttermilk, and 2/3 cup sugar. Transfer to a 9x9x2-inch pan. Cover and freeze for 2 to 3 hours or until almost firm.

Break the frozen watermelon mixture into small chunks. Transfer to a chilled mixing bowl. Beat with an electric mixer until smooth but not melted. Return to pan. Cover and freeze until firm. Makes 1-1/4 quarts.

Nutrition Facts

Per Single Serving / Serves 18 Total
Calories	194		Calories from fat	126
Total Fat	14gm	22%	Cholesterol	50mg	17%
Sodium	34mg	1%	Total Carbohydrates	18gm	6%
Protein	2gm

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.