SheKnows Cookbooks - Summer BBQ Edition

.com COOKBOOKS:

SUMMER BBQ Edition 25 SENSATIONAL 5 Summer Grilling Recipes OUR

6 BEST BURGER RECIPES

GIRL MEETS GRILL: SIMPLE SUMMER ENTERTAINING TIPS

FEED A CROWD:

BUDGET-FRIENDLY BBQ OPTIONS

MAKE YOUR OWN SAUCES THE NEW TREND:

PLANK GRILLING

DESSERTS YOU CAN MAKE RIGHT ON THE GRILL

.com COOKBOOKS:

SUMMER BBQ Edition ON THE MENU:

4 ENTERTAINING TIPS

BURGERS 7 7 8 9 9 10

Jumping Jack Chile Burger Blue Moon Burger Pink Girls Flying Horsey Burgers Bello Burgers The BBO

SAUCES 13 13 14 14

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Apple City BBQ Sauce Sugar-Free Low Carb BBQ Sauce Best Cluckin' Marinade Spicy Butt Rub

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BUDGET-FRIENDLY BBQ 17 17 17 18 18

Beer Can Chicken Bacon-belted Dogs Booty-Q Pork Roast BBQ Chicken Wings Grilled Veggie Kabobs

PLANK GRILLING 21 22

Roasted Cedar Plank Salmon Cedar Plank Pork Loin

DESSERTS 25 25 25 26 26

Grilled Fruit Kabobs Strawberry-Rhubarb Crumb Cake Grilled Pineapple over Coconut Ice Cream Homemade Marshmallows Grilled Banana Sundaes

DRINKS 29 29 29 30 30

Sangria Watermelon Daiquiri Easy Beer Margaritas Pomegranitini The Ultimate Mai Tai

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NOTHING SAYS SUMMER like the smell of charcoal smoke, the sight of a familiar circle of friends arranged in deck chairs sipping cocktails and that first bite of smoky grilled burger followed by the feeling of ketchup dripping down your arm. Good times!

This cookbook is meant to inspire readers to round up their friends and family and head outside with this collection of the best recipes, tips and tricks to make this summer your most delicious and entertaining ever.

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SUMMER

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BBQ

ENTERTAINING TIPS 1)

Ice, ice and more ice: It’s cheap and you just can’t have enough. From keeping condiments fresh to mixing cocktails, when it’s hot, your guests are counting on you to keep the party cool.

2) Put your guests to work: People like to have a job. From cutting up veggies for burgers to making patties, your guests will be more comfortable if they feel they’ve pitched in.

3) Be clear about the gathering’s theme

and location: There’s nothing worse than getting all dolled up for a soirée only to find out you’ll be spending the day melting outside in the heat. Let your guests know ahead of time if you have a pool that will be available for swimming or that the event will be held exclusively outdoors so they can come prepared.

4) Hold back some of your snacks and

keep refreshing throughout the party: Hot, damp weather is brutal on food. Rather than dumping the entire bag of chips into a bowl, only put out half so that you can refresh the supply later with cool, fresh reinforcements.

5)

Don’t skimp on the drinks: Don’t hide all of the drinks inside in the refrigerator. Pull out tubs, coolers, even small baby pools, and fill those suckers up with plenty of ice, water, sodas, beer and other drinks. Not only will people be more likely to stay hydrated in the heat, you’ll keep them from trudging in and out of the house every time they’re parched.

6) Veggies! Don’t forget to include some options at your next cookout for vegetarians. Our Bello Burgers on page 9 are a great start.

7)

Make your own ice: If you’re serving pitchers of tea, punch or juice, freeze a few ice cube trays full of your libation ahead of time to keep it cool without watering down the flavor. For iced tea, you can also freeze lemonade for added taste.

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burgers THERE’S NOTHING LIKE A BIG, JUICY BURGER – BBQ FARE AT ITS SIMPLEST AND ITS BEST! 14 billion hamburgers are eaten in the US annually, which averages out to 47 hamburgers per person, per year. That's a lot of burgers…and a lot of reasons you could be bored with this backyard bun-hugger. Here are six flavor-packed burger ideas to spice up your old routine.

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burgers Jumping Jack Chile Burger A little bit of savory, a whole lot o' spice make this a feisty twist on the burger.

SERVES 4 4 medium poblano chiles 1 half-inch thick slice of a large onion 1 pound ground chuck, at least 20 percent fat 1 teaspoon chili powder 1 teaspoon salt 1/2 teaspoon cumin 1/2 teaspoon ground black pepper 1/2 teaspoon garlic powder 4 slices pepper jack cheese 4 hamburger buns Directions 1. Place the poblanos and onion on the grill and cook until charred on all sides, about 4 minutes per side. Place the poblanos in a plastic bag and seal. Set the onion aside. When chiles are cool enough to handle, remove from the bag, peel off the charred skin, and seed. Coarsely chop the chiles and onion together and set aside.

2. Mix the ground beef with the chili powder, cumin, salt, garlic powder and pepper, and form into four even patties with an indention in the center of each. Grill until desired doneness. About 2 minutes before the burgers are done, top each with a slice of pepper jack cheese.

3. Grill hamburger buns, cut side down, until golden brown or about 30 seconds. Place the burgers on the buns and top with the chili and onion mixture.

Flavorful fat: Fat lends flavor to ground meat so beware of buying super-lean cuts of meat. The natural juices just won't flow in the same way.

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Blue Moon Burger The addition of blue cheese makes for a creamy surprise with the first bite of these burgers.

SERVES 12 3 pounds ground beef 4 ounces blue cheese, crumbled 1/2 cup minced fresh chives 1/2 teaspoon hot pepper sauce 1 teaspoon Worcestershire sauce

1 teaspoon black pepper 1 1/4 teaspoons salt 1 1/4 teaspoons dry mustard 12 hamburger buns

Directions 1. Mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt and mustard in a large bowl.

Cover and refrigerate for about 2 hours.

2. Preheat grill for high heat. Form 12 patties with the burger mixture.

3. Grill patties about 5 minutes per side, or until well done. Serve on buns.

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burgers â?‹ Check out those buns!

Think outside the ho-hum bun and hug your burger with non-traditional breads like onion or Kaiser rolls, Italian baguettes or even corn bread.

Pink Girls SERVES 4 1 1/2 pounds boneless, skinless salmon filet 1/3 cup fresh breadcrumbs 1 tablespoon shallot, minced 1 tablespoon freshly squeezed lemon juice 1 tablespoon Dijon mustard 1/2 teaspoon freshly ground black pepper 1 small red onion, sliced 2 tablespoons unseasoned rice vinegar 4 sesame seed buns, split 8 spinach leaves Lemon Cilantro Mayonnaise 1/3 cup mayonnaise 1 cup lightly packed cilantro leaves 1/2 teaspoon garlic, minced 2 tablespoons freshly squeezed lemon juice 1/4 teaspoon freshly ground black pepper Directions 1. For mayonnaise, whisk together all the ingredients in a small bowl. Cover and refrigerate until serving.

2. To form patties, cut the salmon into strips crosswise, then chop until it reaches the texture of hamburger meat.

3. Transfer the salmon to a large bowl and add the bread crumbs, shallot, lemon juice, mustard and pepper. Mix well, taking care not to compound the mixture too much. Divide the mixture into 4 equal patties. Cover and refrigerate for about 30 minutes.

4. Meanwhile, combine the onion and vinegar in a bowl and toss well. Set aside for about 30 minutes, stirring often.

5. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. When the grill is ready, brush the grill rack with vegetable oil. Place the chilled patties on the rack, cover, and cook, turning once, until just opaque throughout, about 2 minutes on each side.

6. During the last few minutes of cooking, place the buns, cut side down, on the outer edge of the rack, to toast lightly.

7. Spread the mayonnaise over the cut sides of the buns. Add a few spinach leaves, a patty, and an equal portion of the onions. Add the bun tops and serve.

Serving suggestion:

After you pull the burgers off the grill, allow them to rest for a few minutes before serving.

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burgers Flying Horsey Burgers No, they're not really made out of horse and they won't actually fly, but the addition of horseradish – the horsey – to these turkey – the bird – burgers gives an extra kick.

SERVES 4 1 pound ground turkey 1/3 cup breadcrumbs 2 teaspoons onion, finely minced 1 teaspoon garlic salt 1 teaspoon prepared horseradish 1 egg Directions 1. Combine ingredients in a large bowl. Form 4 patties.

2. Grill patties about 6 minutes on each side.

3. Serve with cheese and condiments of your choice.

Bello Burgers A great option for the vegetarians in your group, these burgers swap the meat for hearty Portobello mushroom caps.

SERVES 2 2 large Portobello mushroom caps 2 hamburger buns 2 slices cheese of your choice Marinade: 1/4 cup soy sauce 1/4 cup olive oil 1/2 cup red wine vinegar 2 tablespoons Worcestershire sauce 3 cloves of garlic, minced 1/4 teaspoon black pepper Hot sauce to taste Directions 1. Combine all ingredients together for marinade. Place each mushroom in a shallow bowl, gill side up. Pour 1/2 of the marinade over each mushroom, pouring a little in the bottom of the bowl first, to wet the upside down cap, and the remainder into the upturned cap.

Marinate for 5 to 10 minutes – no more or the mushrooms will soak up too much liquid.

2. Grill mushrooms on a wood or charcoal fire, or in a hot skillet on the stovetop, or under a broiler for about 2 to 3 minutes per side or until the mushrooms are browned and tender.

Melt a slice of cheese on top during the last minute or so of cooking. Serve on burger buns.

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Toppings are tops:

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Everyone likes their burger a little different, so offer up a ton of toppings and everyone will be able to have it their way.

burgers ❋ Finger-lickin' good: Feeding a crowd?

Consider turning your favorite burger recipe into sliders – mini, bite-size burgers. Simply portion the patties out smaller, or you can spread the meat in a jelly roll pan and bake at 375°F, then slice the mega patty into bite-size squares. Serve on dinner rolls.

The BBO That's bacon, BBQ sauce and onions – a tastier burger is hard to come by.

SERVES 4 1/2 cup dry bread crumbs 2 teaspoon onion salt 2 teaspoons brown sugar 1 egg, beaten 1 pound ground beef 1 1/4 cups BBQ sauce 4 slices Cheddar cheese 4 hamburger buns, split Sauce: 1/2 cup mayonnaise 1/2 cup BBQ sauce 1 tablespoon brown sugar Onion Topping: 2 tablespoons butter 1/4 cup honey 2 large sweet onions, thinly sliced Directions 1. Combine the bread crumbs, onion, salt, brown sugar, egg and beef. Mix well and shape into four patties. Place in a shallow dish; pour BBQ sauce over patties. Cover and refrigerate for about 3 hours.

2. Combine the sauce ingredients; cover and refrigerate until serving.

3. For topping, melt butter in a large skillet. Stir in honey until blended. Add onions and sauté for 15 to 20 minutes or until tender and lightly browned. Keep warm.

4. Grill patties, uncovered, over medium-hot heat for about 6 minutes on each side or until juices run clear. Top each patty with a cheese slice ands grill 1 minute longer or until cheese is melted. Serve on buns with sauce and onion topping.

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sauces WHO SAYS BEING SAUCEY IS A BAD THING? Definitely not us! Everyone thinks of meats as the all-stars of the backyard fête, but the real Marthas know that the secret is in the sauce.

Maximize the flavor by trying one of these easy sauces, rubs or marinades.

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sauces Apple City BBQ Sauce To heat things up a bit, add more cayenne pepper to taste, approximately another 1/4 to 1/2 teaspoon at a time until you reach desired heat.

1 cup ketchup 2/3 cup seasoned rice vinegar 1/2 cup apple juice or cider 1/4 cup apple cider vinegar 1/2 cup packed brown sugar 1/4 cup soy sauce or Worcestershire sauce 2 teaspoons prepared yellow mustard 3/4 teaspoon garlic powder 1/4 teaspoon ground white pepper 1/4 teaspoon cayenne 1/3 cup bacon bits, ground in a spice grinder 1/3 cup peeled and grated apple 1/3 cup grated onion 2 teaspoons grated green bell pepper

Sugar-Free Low Carb BBQ Sauce 1 cup sugar-free ketchup 1/4 cup finely chopped onion 1 garlic clove, minced 1 teaspoon chili powder 1 teaspoon paprika 1 tablespoon vinegar 1 tablespoon Liquid Smoke 1 tablespoon olive oil 1/2 teaspoon black pepper 1/2 teaspoon cumin 2 packets artificial sweetener Directions In a small saucepan, combine all ingredients together. It is better when it has been allowed to stand for an hour or so.

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Directions 1. Combine the ketchup, rice vinegar, apple juice or cider, cider vinegar, brown sugar, soy sauce or Worcestershire sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits in a large saucepan. Bring to a boil over medium-high heat.

2. Stir in the apple, onion, and bell pepper. Reduce the heat and simmer, uncovered, 10 to 15 minutes or until it thickens slightly. Stir it often.

3. Allow to cool, and then pour into sterilized glass bottles.

Refrigerate for up to 2 weeks.

sauces Best Cluckin' Marinade Marinate chicken in this sweet sauce for 20 to 30 minutes before grilling.

1/2 cup soy sauce 1/2 cup unsweetened pineapple juice 1 tablespoon Worcestershire sauce 1/4 cup vegetable oil Dash of sesame oil 1 tablespoon brown sugar 1 teaspoon garlic powder 1 1/2 teaspoons ginger 1 teaspoon dry mustard 1/4 teaspoon pepper 1/2 teaspoon salt Directions Combine and simmer for 5 minutes.

Spicy Butt Rub This dry rub pairs especially well with pork tenderloin and rump roast.

1/4 cup paprika 2 tablespoons salt 2 tablespoons ground cumin 2 tablespoons brown sugar 2 tablespoons chili powder 2 tablespoons freshly ground black pepper 2 tablespoons cayenne pepper 1 tablespoon garlic powder Directions Combine all ingredients in bowl, and then rub into meat using fingers.

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budget-friendly BBQ THE BEAUTY OF A BBQ IS THAT IT DOESN'T HAVE TO COST A TON TO BE A FLAVOR-FILLED FUN TIME. Marinating meats ahead of time tenderizes them, allowing you to choose a cheaper cut of beef. But, there are other tasty ways to save some green when planning your next BBQ.

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budget-friendly

Bacon-belted Dogs Beer Can Chicken BBQs and beer are bosom buddies, especially when you place that beer right inside the chicken’s cavity and grill away. Just be sure to grab the chicken's keys so he’s not CUI – crossing the road under the influence!

Serves 4-6 1 whole frying chicken 12-ounce can of beer

Serves 8 8 hot dogs 8 hot dog buns 8 slices bacon Mayonnaise

Optional Toppings: Onion slices Chopped tomato Jalapenos Mustard Ketchup

Directions 1. Spiral wrap bacon around each hot dog, and grill until bacon is slightly crispy.

2. Spread mayonnaise on the hot dog buns and place open side down on grill for just a minute.

3. Put the bacon wrapped hot dog on the bun, and add desired toppings.

Marinade: 1/2 cup fresh lemon or limejuice 1/2 cup fresh orange juice 1/3 cup olive oil 1 tablespoon garlic, minced 1/4 cup cilantro, minced 1/2 teaspoon cayenne pepper 1/2-1 jalapeño pepper, minced and seeded 1/2 teaspoon salt 1 teaspoon black pepper Directions 1. Mix all marinade ingredients together, pour over chicken in a container and refrigerate for at least 6 hours or overnight.

2. Preheat grill to medium-hot temperature and position the coal for the indirect cooking method. Place your bird and beer can directly on the grill or on a pan set on the grill. If it's directly on the grill, lower your fire's intensity to medium and increase cooking time.

3. Alternatively, place a roasting pan on the grill, open a can of beer and carefully sit the chicken on top of the open can and set both the can and the chicken in the roasting pan on the grill (make sure you have previously removed the chicken's gizzards).

4. The beer will bubble and boil during cooking, basting the bird from the inside. The bird should be cooked in about an hour, or however long it takes the breast meat to register 180°F on a meat thermometer.

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Booty-Q Pork Roast Serves 6 4-6 pound Boston butt pork roast Kosher salt Black pepper

Rosemary Basil Garlic BBQ sauce to baste

Directions 1. Put roast in covered roaster, sprinkling the spices on according to taste. Cover and bake at 250°F for 6 to 8 hours or until roast falls apart.

2. After the first 2 1/2 hours, baste the pork every 30 minutes with the BBQ sauce of your choice.

3. Serve as a meat entree or on buns as sandwiches.

budget-friendly BBQ Chicken wings Serves 12 24 chicken wings Vegetable oil 1/4 cup lime juice 3 tablespoons soy sauce 3 tablespoons brown sugar 1/2 teaspoon dry mustard 1 cup ketchup 1 cup BBQ sauce 1/4 teaspoon garlic powder Directions 1. Remove tips from chicken wings and cut remaining pieces in half.

2. Brush with a small amount of vegetable oil and bake in a preheated 400째F oven for 1/2 hour.

3. Combine lime juice, soy sauce, brown sugar, dry mustard, ketchup, BBQ sauce and garlic powder. Pour over chicken wings after they have baked for 30 minutes.

4. Continue baking for another 30 minutes. Place under broiler for a few minutes before serving.

Grilled Veggie Kabobs Mix and match the veggies on your kabobs to include your favorite seasonal picks. These make a great side or appetizer. Be sure to soak wooden skewers in water before loading them up. This helps avoid burning and splintering.

1/2 pound whole small mushrooms 1 1/2 pounds small zucchini, cut into 1-inch slices 12 -16 cherry tomatoes Italian salad dressing or other marinade mixture 9 -12 pineapple chunks Directions 1. Wash mushrooms; remove and discard stems. Place mushrooms, sliced zucchini, and cherry tomatoes in salad dressing, and marinate in refrigerator for at least 4 hours.

2. Drain vegetables, reserving marinade. Thread vegetables alternately with pineapple onto skewers.

3. Cook on grill over medium heat for about 10 minutes, turning occasionally and basting with reserved marinade.

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plank grilling YOU’LL BE AMAZED HOW MUCH FLAVOR A SIMPLE TECHNIQUE LIKE PLANK GRILLING CAN ADD TO YOUR BBQ. Try different woods, like cedar and mesquite, and meats and veggies to find your favorite flavor combinations. Also try soaking your planks in beer, juice, wine or anything else you think will add layers of taste to your masterpiece. Let’s get grilling!

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plank grilling

Roasted Cedar Plank Salmon SERVES 4-6 2 pounds salmon fillet 3 tablespoons vegetable oil 1 1/2 tablespoons soy sauce 1 1/2 tablespoons chopped garlic 1/2 teaspoon salt 1/4 teaspoon white pepper 1/3 cup Rye or Scotch whiskey 1 tablespoon brown sugar Directions 1. Place salmon filet in a long shallow dish. Mix together all ingredients and pour over the salmon filet. Marinate for 1/2 hour.

2. Preheat oven to 400째F. Place the cedar plank directly on the oven rack and bake for 8 to 10 minutes. This will lightly toast the wood.

3. Remove the plank from the oven and rub with a thin coating of olive oil while plank is still hot.

4. Place salmon directly on the hot plank and roast on the plank for about 10 minutes.

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plank grilling ❋

❋ Plank Pointers Grilling with wood planks imparts a smoky, woodsy flavor into the food, but there are a few things to note before working with wood planks.

1. Look for untreated planks at your market, specialty foods store or hardware store. To ensure no chemical contamination of your food, be sure the planks are untreated. Make sure the plank measures about 14 by 7 by 1 inches.

2. You must soak the wood plank in water for at least 4 hours before cooking with it.

3. Get creative! Wood planks come in many "flavors." Try untreated maple, cherry or apple wood planks.

Cedar Plank Pork Loin SERVES 4-6 1, 2-2 1/2 pound boneless pork loin 1 tablespoon vegetable oil Directions 1. Preheat grill to medium heat. Brush one side of the plank with oil to keep the meat from sticking to the wood. Top the plank with meat, place on center of grill and close the lid.

2. Grill for about 1 hour or until meat thermometer inserted into thickest part of meat registers at 150°F. 3. Check the grill on occasion to ensure plank doesn't flare up.

Brush the flank with BBQ sauce 20 minutes before removing it from the plank.

4. Remove meat from grill, cover loosely with foil. Let stand about 10 minutes.

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desserts SUMMER IS ALL ABOUT THE SWEET STUFF – homemade apple pie, cherry cobbler and campfire s'mores. If you're already going to be grilling – and that's our pick to keep the heat out of the kitchen – here are some easy dessert recipes that can be baked on the grill while you enjoy your main courses.

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desserts

Strawberry-Rhubarb Crumb Cake Never use a glass pan on the grill. Choose a heat-safe metal pan lined and wrapped with tin foil or a cast iron skillet instead.

Grilled Fruit Kabobs

3 cups strawberries, quartered 2 cups rhubarb, cut into cubes 1 cup sugar 1/2 cup flour 1/2 cup rolled oats

1/2 cup butter, cut into pieces 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1 teaspoon vanilla

Serves 12 1 pineapple or 1 can pineapple chunks 1 pint strawberries 2 bananas 3 plums 2-3 peaches 1/2 cup honey 2 tablespoons lime or lemon juice 1/8 cup chopped fresh mint leaves or 1 tablespoon dried mint 1 cup toasted coconut (optional) Wooden shish kabob skewers Directions 1. Soak wooden shish kebob skewers in water to prevent scorching on the grill. Prepare grill for medium heat.

2. Peel and core the pineapple and cut into 2-inch chunks. Peel the bananas and cut into 5 or 6 large pieces, sprinkle lightly with a small amount of lemon or lime juice, reserving remaining juice for the dressing. Cut the plums and the peaches in halves, discarding pits, then cut into 2-inch chunks. Wash and hull strawberries.

3. Thread prepared fruit onto wooden skewers, just as you would a shish kabob, alternating various pieces of fruit on each kabob.

4. Place the fruit pieces on the grill for 10 to 15 minutes, turning occasionally.

5. Prepare dressing by combining the honey, lime or lemon juice, and the chopped mint in a small bowl.

Brush the fruit with the honey mixture during the last 4 to 5 minutes of cooking.

6. Place the kabobs on a serving platter, brush or drizzle with any remaining honey mixture, and top with toasted coconut, if desired.

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Directions 1. Spray a grill-safe, 8- by 8-inch baking dish with cooking spray.

2. Combine sugar, flour, butter, oats, cinnamon, nutmeg and vanilla.

Arrange fruit in the baking dish and cover with mixture.

3. Cover dish with foil and place on preheated grill. The temperature should be around 350째F. 4. Remove foil after 20 minutes, then cook for another 10 minutes or until the fruit is tender and the top is a golden brown.

Grilled Pineapple and Coconut over Ice Cream Serves 6 1 fresh pineapple, peeled, cored and cut into rings 1/4 cup canned coconut milk 1/2 cup cinnamon sugar 1/2 teaspoon nutmeg Toasted coconut Vanilla or coconut ice cream Directions 1. Preheat grill for medium heat and lightly oil the grate.

2. Put the coconut milk into a bowl. Then combine the cinnamon sugar and nutmeg in a separate bowl. Dip slices of pineapple into coconut milk, then coat in the cinnamon sugar-nutmeg mixture.

3. Grill pineapple for about 5 minutes on each side.

4. Serve over vanilla or coconut ice cream sprinkled with toasted coconut.

desserts Homemade Marshmallows Make these sugary sweeties the night before and you’re all set for, you guessed it, s’mores. The icing on top? You can make them as big or small as you’d like.

Serves 50 3 packages unflavored gelatin 1-1/2 cups granulated sugar 1 cup light corn syrup 1/4 teaspoon kosher salt 1 tablespoon pure vanilla extract Confectioners' sugar for dusting Directions 1. Combine gelatin and 1/2 cup of cold water in the bowl; let sit and continue with next step.

2. Combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan; cook over medium heat until the sugar dissolves.

Then raise the heat to high and cook until the syrup reaches 240°F on a candy thermometer.

3. Remove from the heat and pour into the bowl of dissolved gelatin, while mixing on low speed. Whip the mixture on high speed until it is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

4. Dust an 8- by 12-inch non-metal baking dish with confectioners' sugar. Spread the marshmallow mixture into the pan, smooth the top and sprinkle with more confectioners' sugar. Let sit overnight, uncovered.

5. Turn the marshmallows onto a board and cut them in squares, then sprinkle with more confectioners' sugar.

6. Toast marshmallows over a fire, and assemble s'mores using the graham crackers and chocolate squares.

Grilled Banana Sundaes Serves 4 4 firm, ripe, bananas, unpeeled 2 tablespoons sugar 1/2 teaspoon cinnamon 8 small scoops vanilla ice cream Chocolate sauce Caramel sauce 1/2 cup chopped pecans, toasted Whipped cream, optional Maraschino cherries, optional Directions 1. Build charcoal fire or preheat gas grill.

2. Slice bananas in half lengthwise, then crosswise – so you have 4 pieces from each banana. Then mix the sugar and cinnamon, and sprinkle on cut sides of bananas. Let bananas sit for 5 minutes.

3. Place bananas cut-side down on the grill over direct low heat and cook for 2 minutes. Turn bananas over and cook 5 more minutes or until the peel pulls away from the banana.

4. Put 4 banana pieces in the bottom of each serving bowl, and top with two scoops of ice cream in each bowl. Ladle heated chocolate sauce and caramel sauce over each sundae. Sprinkle each with 1 tablespoon of chopped nuts, top with whipped cream, and place a cherry on top.

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drinks WHAT GOOD IS SUMMER WITHOUT SOME DELICIOUS AND REFRESHING DRINKS TO SIP ON THE DECK? When you are planning your summer bash, don't forget to include a signature summer cocktail.

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drinks

Sangria

Watermelon Daiquiri

Easy Beer Margaritas

Serves 6-8

The ultimate summer fruit gets a grown-up twist in this daiquiri.

The best of "beer" worlds!

1 lemon 1 lime 1 orange 1 1/2 cups rum 1/2 cup white sugar 1 (750 milliliter) bottle dry red wine 1 cup orange juice Directions 1. Chill the fruit, rum, wine, and orange juice. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to allow flavors to marry. When ready to serve, lightly muddle the fruit with a wooden spoon, then and stir in the wine and orange juice. Serve over ice.

Serves 6-8 Serves 6-8 4 cups frozen watermelon, cubed 1/2 cup light rum 1/4 cup freshly squeezed lime juice 1/3 cup triple sec Ice Directions 1. Combine the watermelon, rum, Triple Sec and lime juice in a blender and mix until smooth. Add ice, a little at a time until well combined. Serve immediately.

1 (12 oz.) can frozen limeade concentrate 12 oz. tequila 12 oz. water 12 oz. beer Ice 1 lime, cut into wedges Salt for glasses Directions In a large pitcher, combine limeade, tequila, water, and beer until well blended, and limeade has melted. Serve in salt-rimmed glasses filled with ice and lime wedges.

Find the best beer for your summer BBQ

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Just because you're serving beer at your backyard BBQ doesn't mean you can't do some fun food and beverage pairings! Beer enhances the flavors of food much like wine does. So why not explore how some interesting brews can take your backyard BBQ to the next level.

1. If you are serving salad with vinaigrette (a perfect summer choice!), pair it with a hoppy brown ale; if your salad is tossed with a cream dressing, pair it with a pilsner.

2. Simple burgers can be brought to the next level with an amber ale, and a Vienna lager is great for BBQ ribs.

3. Finish your BBQ meal with a decadent flourless chocolate cake served with an Imperial stout.

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drinks Pomegranitini Pomegranates are still the big craze, so try this twist on James Bond's classic cocktail.

Serves 4 3 ounces citrus-infused vodka 3 ounces pomegranate juice Juice of one lemon 1 tablespoon sugar Ice Directions In a cocktail shaker, combine ice and ingredients. Shake thoroughly. Strain and serve in chilled martini glasses.

The Ultimate Mai Tai Serves 1 2 ounces light rum 1 ounce triple sec 1 ounce Malibu coconut rum 1/2 ounce dark rum 2 ounces pineapple juice 3 ounces orange juice Directions In a cocktail glass, add an ample amount of ice. Add ingredients, starting with the alcohol – save the dark rum – then the juices. Stir, then slowly pour the dark rum on the surface to create a “float”.

Serve immediately.

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