This past weekend, we really got a chance to enjoy the nice weather after days and days of clouds and cold temperatures. To enjoy and celebrate the beautiful spring temperatures, we had a little family cookout with a special guest ….the 35th anniversary limited-edition blend of KC Masterpiece® Kansas City Classic barbecue sauce. My husband, being a total lover of the grill and BBQ sauce had no objections and even and took over the grill while I prepared a very special side dish.
I took one of our favorite grilled potato side dish recipes and gave it a bold and flavorful update with loads of bacon bits, cheddar cheese and a generous helping of KC Masterpiece® Kansas City Classic barbecue sauce. It adds a rich and bold flavor to these grilled potatoes that pairs perfectly with grilled chicken or kabobs.
After about 40 minutes on the grill, the potatoes come out nice and tender with the cheese melted all over and the BBQ sauce blended in nicely.
If you like this I recommend you to check out our sausage cheddar biscuits and s well!
- 6-8 red potatoes. Slice them up with a very sharp knife
- ½ sweet yellow onion
- 1 cup bacon bits
- 2 cups shredded cheddar cheese, divided
- ⅓ cup KC Masterpiece® Kansas City Classic barbecue sauce
- Slice potatoes into ¼ inch thick slices and slice onion into ½ inch slices.
- Spray a foil baking dish with non stick cooking spray.
- Layer potatoes and onions in baking dish. Top with bacon bits, half of the cheese and bbq sauce.
- Cover tightly with a double layer of aluminium foil.
- Grill over medium heat for 30-45 minutes. Be sure to give the potatoes a shake every 5 minutes or so to redistribute them and prevent burning.
- Remove from the grill, set foil aside and top with remaining cheese. Add the foil back to the dish to allow the cheese to melt for 10 minutes and serve.
Broccoli Chedder Chicken Crescent Braid
Since it has been rainy and well below average temperatures for summer I’ve been trying to come up with some ways to keep the kids from going bonkers. We’ve been stuck in the house and that pretty much leaves us with cartoons, board games and kitchen fun.
I pulled out my perfect ice cube trays and a few packets of KoolAid. For this 4th of July themed drink you’ll want to get red and blue KoolAid packets. Just make a jug of each as you normally would. I actually cut back on the water a little bit so the flavor would be stronger. Freeze them in ice cube trays and you’ve got some festive flavored ice cubes. You can drop them in any drink you want but a fizzy Sprite works really great.
Blue Raspberry Lemonade
Pink Lemonade Sherbet
End of Summer Caramel Apple Sangria Recipe
Breakfast is a tricky meal around our house. Most of the time, I try to just skip it altogether during the week. I have gotten better about it with making fruit smoothies, but it’s still my least favorite meal of the day. Even our kids aren’t big on breakfast. They’ll have a yogurt, maybe a small bowl of cereal but like me, they try to skip it if I don’t coax them to sit down for a bite to eat.
Fortunately, there’s one dish they’ll come running to the kitchen to the eat for breakfast or even a snack. These sausage cheddar biscuits are perfect for a meal on the go. You could even make them on the weekends and fry an egg to sandwich between a cut open biscuit for a complete meal!
To make these, you’ll definitely want a bag of Jimmy Dean Fully Cooked Sausage Crumbles. These are so convenient to have in the fridge! The sausage is already crumbled and cooked making it ready to add to any dish like scrambled eggs, country gravy or a casserole.
In this recipe, the sausage crumbles getting mixed into a bowl along with cheddar cheese, Bisquick and milk. You could even add a little garlic powder for an extra bit of flavor but it’s really not needed. The sausage really makes these biscuits flavorful!
When the mixture is combined, you simply drop clumps of the dough onto a baking sheet and baked for 13-15 minutes. For an even quicker breakfast, you can make these ahead of time on a Sunday and package them into a plastic zipper bag to refrigerate and pull out as needed throughout the week. They’re even better warmed up in the microwave for a few seconds.
When you break a warm biscuit open, you can see the gooey, melted cheese and hearty sausage crumbles in every bite! So now my only question is … what would YOU make with Jimmy Dean Sausage Crumbles?
Sausage Cheddar Biscuits Recipe
- 2-1/2 cups Bisquick
- 2 cups cheddar cheese, shredded
- 1-1/2 cups Jimmy Dean Sausage Crumbles
- 2 tablespoons cold butter, diced
- 1 cup milk
When it comes to summer desserts, the only requirement I have is that it doesn’t involve turning on the oven. I absolutely dread the thought of heating the house up anymore than it already is. So I start looking for ways to make sweet treats that can be refrigerated. Even better if I can make them ahead of time to enjoy later.
That’s exactly what makes these mason jar cheesecakes so perfect. You get all of the rich deliciousness of a cheesecake without all the work, baking or mess. Mason jars are perfect for stacking up the perfect dessert and even better for taking dessert on-the-go. For a 4th of July picnic you can pack these red, white and blue-berry mason jar cheesecakes in a cooler to enjoy before the fireworks.
What makes these mason jar cheesecakes so pretty and colorful is Lucky Leaf pie filling. It’s not just for pies y’all! These colorful fillings make sweet toppings for cheesecakes. The raspberry (or cherry) and blueberry filling adds layers of red and blue while the cheesecake (flavored with Lucky Leaf lemon pie filling) adds a white layer. There’s also a layer of cubed pound cake and cinnamon graham cracker streusel.
Red White & Blueberry Cheesecake Jars
- 1- 10.75 ounce frozen pound cake, thawed and cut into ½ inch cubes
- 1 can Lucky Leaf raspberry pie filling
- 1 can Lucky Leaf blueberry pie filling
- 9 cinnamon graham crackers, crushed into crumbs
- ½ cup brown sugar
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 24 ounces cream cheese, softened
- ¾ cup sugar
- 1-1/2 cups COOL WHIP, thawed
- 1 cup Lucky Leaf lemon pie filling
- To make the streusel, mix together graham cracker crumbs, sugar, salt and butter. Use a fork the incorporate the ingredients.
- To make the cheesecake, in an electric mixer, whisk together cream cheese and sugar until light and fluffy. Add COOL WHIP and pie filling, mix just until incorporated.
- In mason jars, create layers in the following order. Streusel, blueberry pie filling, cheesecake mixture, pound cake, streusel, raspberry pie filling, cheesecake mixture.
- Put the lid on the jars and refrigerate until ready to serve.
Now that you know my favorite summer dessert, I’d love to hear what yours is!
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