Outdoor Recipes
Homemade Lemonade Beer From Richard
  • 1 can light beer
  • 1/2 tsp of artificial sweetener
  • 1 oz Realemon Juice
Mix sweetener and Realemon juice into the light beer
Enjoy Richard’s homemade lemonade beer.
Brandy Park Trail Mix From William
  • 2 tbsp pumpkin seeds
  • 2 tbsp raw sunflower seeds
  • 2 tbsp unpacked raisins
Mix ingredients together
Enjoy William’s 383 Calorie Brandy Park Trail Mix.
Summer Angel Fruit Dessert From Jill
  • 2 angel food cakes
  • 16 oz tub of cool whip
  • 8 oz frozen raspberries (thawed)
  • 8 oz frozen strawberries (thawed)
  • 1 container fresh raspberries
  • 1 container fresh blueberries
  • 2 containers fresh strawberries
Mix the frozen raspberries, fresh raspberries, frozen strawberries and fresh strawberries. Leave a few of the fresh fruits aside to use later.
Break the angel food cake into small pieces and place at the bottom of a cake pan. Lightly cover cake with the raspberry and strawberry mixture. Then cover with cool whip. Repeat until you’ve reached the top of the pan.
Lay fresh strawberries, fresh raspberries and blueberries on top of the last cool whip layer.
Enjoy Jill’s Summer Angel Fruit Dessert.
Grilled Jalapeño Poppers From Kristie
  • 20 jalapeños
  • 1 package cream cheese (softened)
  • 1 cup shredded mexican blend cheese
  • 1 lb. bacon
  • Cut bacon in half and cook until it is just starting to brown. Set aside. Cut jalapeños in half and remove seeds.
Mix cream cheese and shredded cheese and fill jalapeños with the mixture, then top with one piece of bacon. Grill until the peppers start to soften and the bacon is crispy.
Enjoy Kristie’s Grilled Jalapeño Poppers.
Grandma Rose’s Lemon Jello Fluff From Barb
  • 4 small boxes of lemon jello
  • 6 cups boiling water
  • 1 can frozen lemonade concentrate
  • 1 tub of cool whip
Dissolve the 4 small boxes of jello into the 6 cups of boiling water. Add one can of frozen lemonade concentrate, mix well.
Cover and refrigerate until jello is “jiggley” but not firm. Take out and whip with the tub of cool whip. Refrigerate overnight.
Enjoy Barb’s Grandma Rose’s Lemon Jello Fluff.
EASY Slow Cooker Pulled Pork Sandwiches with Cole Slaw From Linda
  • 5-6 lb pork shoulder
  • 2 bottles of good BBQ sauce (Linda recommends Sweet Baby Rays)
  • 1 container prepared cole slaw
  • Potato or Kaiser rolls
Place pork shoulder in crockpot with one bottle of BBQ sauce - making sure that it is coated well. Cook on low for 8 hours.
Take 2 forks and shred pork. Add second bottle of BBQ sauce to the shredded pork. Use rolls to make a pulled pork sandwich and serve with cole slaw.
Enjoy Linda’s EASY Slow Cooker Pulled Pork Sandwiches with Cole Slaw.
Southern Sweet Baby Back Ribs From Kim
  • 1 slab of pork spare ribs
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 cup cold water
  • 2 tbsp cornstarch
  • 1 cup ketchup
  • 2/3 cup vinegar
Put aluminum foil on the bottom of a roasting pan. Place slab of ribs in the pan and cook for 2 hours on 350 degrees.
While ribs are cooking, combine the sugars and cornstarch in a sauce pan. Stir in ketchup, vinegar and a little water - make sure that the mixture boils. When the sauce is thickened and clear, turn off the sauce and let it sit in the pan until the ribs are done.
After the ribs have cooked for 2 hours, pour half of the sauce over them and cook for an additional 30 minutes. Use the remaining sauce to dip the ribs in.
Enjoy Kim’s Southern Sweet Baby Back Ribs.
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