Mouthwatering Watermelon Cooler

Mouthwatering Watermelon Cooler

It's summertime and nothing beats this heat better than a nice cool poolside drink!

  • cups coarsely chopped seeded watermelon
  • 3/4 cup sugar
  • 1/2 cup lightly packed fresh mint leaves
  • cups white grape juice
  • teaspoon shredded lime peel
  • 3/4 cup fresh lime juice, chilled
  • 32 ounces club soda, chilled
  • fresh mint sprigs (optional)
  • watermelon wedges or balls (optional)
Place watermelon in a blender or food processor. Cover and blend until smooth. Strain watermelon puree through a fine mesh sieve; discard pulp.In a large bowl combine all the sugar and mint. Using the back of a wooden spoon, lightly crush mint by pressing it against the side of the bowl. Add grape juice, lime peel, lime juice, and watermelon puree, stirring until sugar is dissolved. Stir in 32 ounces of club soda. Serve in glasses over ice. If desired, garnish with mint sprigs and watermelon wedges or balls. Serve immediately. Recipe makes 9 servings.

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Roasted Tomato Pasta with Mozzarella

Roasted Tomato Pasta with Mozzarella

The red and yellow cherry tomatoes add a great pop of color to this pasta dish! Perfect year round, but especially for summer, this pasta salad is sure to stand out from the rest!
  • 1 pound red and/or yellow grape or cherry tomatoes, halved
  • 2 teaspoons dried oregano
  • 3 cloves garlic, sliced
  • 1 teaspoon kosher salt
  • 1/4 cup olive oil
  • 1 16 - ounce package dried rotini pasta
  • 1/3 cup olive oil
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon cracked black pepper
  • 8 ounces small fresh mozzarella balls or cubed fresh mozzarella
  • 1/2 cup snipped fresh basil
Preheat oven to 450 degrees. Arrange the tomato halves, cut sides up, in a foil-lined baking pan. Sprinkle with oregano, garlic, and salt; drizzle with the 1/4 cup olive oil. Roast the tomatoes, uncovered, for about 20 to 25 minutes or until light brown and shriveled. Set aside. Meanwhile, prepare pasta according to package directions; drain. In a large bowl whisk together the 1/3 cup olive oil, the vinegar, and pepper. Then, add the warm pasta to a bowl; toss to coat. Let cool to room temperature, stirring occasionally. Add the tomatoes and any drippings from the pan, the mozzarella, and basil to the pasta. Toss to combine. Serve at room temperature.
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Cast-Ironed Charred Corn

Cast-Ironed Charred Corn

Named one of Garden and Guns best recipes, this Cast - Ironed Charred Corn recipe is perfect for summer. Savory and delicious, anyone will enjoy it!
  • 8 ears of corn, husks and silk removed

  • 1/4 cup bacon, cut into small dice

  • 1/2 tsp. unsalted butter

  • 1/2 cup Vidalia onion, minced

  • 1/2 cup heavy cream

  • 1/2 tsp. salt

  • Cracked black pepper,

  • 1 tsp. chives, minced

To remove corn kernels, cut off the ends of each ear to make flat surfaces. Then, stand ears in a wide casserole dish and, one at a time, cut down the sides with a sharp knife. Next, hold each cob over a bowl and scrape with the back of a butter knife to remove the milk and pulp. Throw away the cobs and set liquid aside.Heat a cast-iron pan on medium-high heat then add the cut corn and cook for 2 to 3 minutes. Add the bacon and continue to cook until kernels are slightly charred. Remove from heat and set aside.In a saucepan, melt butter over medium to low heat. Add the onion and cook until soft, for about two to three minutes. Add the pulp liquid, charred corn, and heavy cream. Turn the heat to low and cook, stirring every four to five minutes. Season with salt and pepper and sprinkle with chives and you are ready to serve!
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Southern Tomato Pie

Southern Tomato Pie

Great year round, this Southern Tomato Pie recipe is perfect for family gatherings. With minimal ingredients and a short prep time, this is an ideal summer dish!
  • 1, 9" pie crust, pricked with fork
  • 1/2 cup chopped bacon
  • 2 medium tomatoes, sliced
  • 3/4 cup Blue Plate Mayo
  • 1 cup cheddar cheese, shredded
  • 3 tablespoon chopped onion
  • salt and pepper

Bake pie shell for 5 minutes at 350 degrees, then add bacon and tomatoes. Mix cheese, onions, and mayo. Spread on top of the tomatoes. Bake 30 minutes at 350 degrees. Let it cool and you are ready to serve!!

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The Best Basic Grilled Corn Recipe

The Best Basic Grilled Corn Recipe

What better food is there to have as a side when grilling out than grilled corn? Quick, easy, and with only three ingredients, this grilled corn recipe is a great staple for any grill master!


  • 8 ears corn, shucked and rinsed
  • 1/2 stick butter 
  • Kosher salt

Light and prepare charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Or, if you want to use a gas grill. Set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Place corn directly over hot side of grill and cook, turning occasionally, until charred on all sides and fully tender, about 10 minutes total.Remove corn from grill and allow to rest for 2 minutes. Roll in butter, sprinkle with salt, and serve immediately.
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Another great summer recipe, this simple tomato and basil salad uses just a few ingredients: tomatoes, fresh basil, avocado, Mozzarella cheese, and easy homemade balsamic dressing. It's healthy and delicious and makes a great side dish for any meal!

Salad Ingredients:

  • 1/2 pound red grape or cherry tomatoes, halved (2 cups)
  • 1/2 pound yellow grape or cherry tomatoes, halved (2 cups)
  • 2 avocados , diced
  • 8 ounces small fresh mozzarella cheese balls
  • 1/2 cup fresh basil , chopped

Dressing Ingredients

  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 tablespoons honey , warmed
  • salt to taste

In a large bowl, combine all the salad ingredients, except the Mozzarella cheese balls. In a small bowl, combine all dressing ingredients: whisk olive oil, balsamic vinegar and honey until nice and smooth. Then, add the salad dressing to the large bowl with salad, sprinkle with a small amount of salt, and toss to combine. Taste and season with more salt, if needed. Add Mozzarella cheese balls on top only at this point, so they don't turn brown from the dressing.

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Health Benefits and Uses of Pecan Oil

Health Benefits and Uses of Pecan Oil

Pecan oil is a natural edible oil derived from pecan kernels. Used mostly for cooking purposes, pecan oil also boast a wide range of uses and benefits. 

These are some of the health benefits of pecan oil:

  • Digestive health: Pecan oil helps promotes colon health and regulate bowel movements.
  • Bone and tooth health: Pecans are rich in phosphorus, which is one of the most plentiful minerals in the body. Phosphorus, along with calcium and magnesium, help promote healthy bones and teeth.
  • Skin health and repair: Pecans contain zinc and vitamins A and E, which play an important role in maintaining healthy skin. The zinc helps keep skin healthy, while the vitamins help give you a clear complexion. Pecan oil also helps from premature aging.
  • Preventing iron deficiency: Pecans are high in iron which can help prevent conditions such as anemia.
  • Blood pressure regulation: The high magnesium levels in pecans help to lower blood pressure, plus pecans also have good anti-inflammatory properties.
  • Cardiovascular health: Pecans are a rich source of fiber, which reduces the risk of  heart disease. Monounsaturated fats, are also found in pecans and pecan oil. These are excellent for the health of coronary arteries and for the prevention of strokes.
  • Immune system support: Pecans contain manganese, which is a very powerful antioxidant and is great for enhancing your immune system.





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Watermelon and Cucumber Salad with a Honey Vinaigrette

Watermelon and Cucumber Salad with a Honey Vinaigrette

With only three main ingredients: watermelon, cucumber, and feta, this fresh, and super light salad is great for a hot summer day. You can take it to the next level by adding fresh mint, basil, or a honey vinaigrette. 


  • Watermelon, peeled and cut into cubes
  • 1 cucumber cut into cubes
  • fresh mint leaves, torn
  • fresh basil leaves, torn
  • 1/2 cup crumbled feta cheese

Honey Vinaigrette:

  • 2 tbsp of honey
  • 2 tbsp lime juice
  • 1 tbsp olive juice
  • pinch of salt
In a large bowl, combine the watermelon, cucumbers, and fresh herbs. Then, in a small bowl, whisk together the honey, lime juice, olive oil, and a pinch of salt. Top the watermelon salad with the vinaigrette and gently toss. Top with feta cheese and serve!
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No Bake Fruit Cake or Log

  • 1/2 lb. candied cherries
  • 1/2 lb. candied pineapple
  • 10 oz. miniature marshmallows
  • 2 quarts toasted chopped pecans
  • 1 lb. box vanilla wafers 
  • 1 can Eagle brand milk

*Save 1 1/2 cups toasted chopped pecans to roll balls or logs in.

Toast chopped pecans, while hot mix in marshmallows to melt. 

Stir in other ingredients by hand.

When mixed, divide into several balls or logs.

Roll in chopped toasted pecans.

*May also wrap securely in plastic wrap to freeze.

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Mini Cheddar Cheese Balls

  • 1-8 oz. pkg. cream cheese
  • 8 oz. shredded cheddar cheese
  • 1 tsp. dry mustard
  • 1 tsp. Worcestershire sauce
  • 1/8 tsp. cayenne pepper
  • chopped pecans for garnish

Beat together cheese, mustard, Worcestershire and cayenne pepper until smooth.

Chill until easy to handle. Shape into large ball or small ones. 

Roll in chopped pecans until well coated.

Will keep 4 weeks in the refrigerator.

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Sunshine Salad

  • 1-3 oz package orange jello (for diet use sugar free)
  • 1/4 cup chopped celery
  • 1 small can crushed pineapple (for diet use in own juice)
  • 1 cup shredded carrots
  • 1/4 cup chopped pecans

Dissolve jello in 1 cup boiling water.

Drain pineapple and save juice.

Add water to pineapple juice to make 1 cup.

Add to jello and chill until partially set.

Fold in pineapple, carrots, celery and pecans.

Chill until set.

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Honey Bun Cake

  • 1 box cake mix 
  • 4 eggs
  • 2/3 cup vegetable oil
  • 1/3 cup water
  • 1-8 oz. sour cream
  • 1/2 cup brown sugar-packed
  • 1 tsp. cinnamon
  • 2/3 cup chopped pecans

Combine cake mix, eggs, oil, water and sour cream.

Combine, in a separate bowl, brown sugar, cinnamon and pecans.

Put 1/2 the batter in a 13x9 greased pan.

Sprinkle a layer of 1/2 sugar mixture, then layer of the batter, then layer of sugar mixture.

Swirl with a knife.

Bake at 350*f for 30-35 minutes.

Glaze: Mix 1 cup powered sugar, 2 tbsp. milk and 1/2 tsp. vanilla. Drizzle glaze on cake.

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