Everyone loves fried chicken, but who wants all those greasy calories. Not to mention the guilt that hits four seconds after your last bite. Good holy hannah, you think to yourself. I just ate food that flew straight into my arteries. Boo. Hiss. We can’t get on board with this.

Of course, we can’t get on board with NOT indulging in some of our fave eats. Especially when it comes to party time. So, we conjured ourselves (all in the name of science, of course) this gorgeous little recipe for Veggie Cheddar Chip Chicken Tenders, topped with the nicest lil’ veggie-chip crust you ever did see. Hello, awesome recipe. Let’s party.

So, the best part of this recipe is how easy it is! Look at that ingredient lineup. Easy, easy, easy, baby.

Toss together this recipe in a snap with a dip, coat, and smash. It seriously takes, like seven seconds per chicken strip.

Once your chicken strips are coated, bake them just until they’re cooked through. Keeping them from overbaking will keep your final strips tenderlicious.

Serve them with a bowl of ranch dressing for dipping, and you snuck a little more veggie into your life, along with a whole lotta flavor!

[recipe]

Brooke blogs at Cheeky Kitchen where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke’s profile to see what she cooks up next!

Why?

Because I want booze and a cupcake at the same time, that’s why. And these Mini Gin & Tonic Cupcakes are the perfect way to kick off the Summer of Boozy Desserts.

If you have never tried a G & T before, I suggest you get on it. Honestly, I’d never tried one until this spring but letmetellyou, they are my new summer cocktail. They’re so refreshing and delicious! So when the idea lightbulb went off above my head the other day, urging me to make mini cupcakes using these fab flavors, I was all over it.

Here’s how you make them:

First, gather up your ingredients (and totally ignore the fact that my bottle of gin is halfway empty. Ahem). We’re going to use Betty Crocker’s golden vanilla cake mix and vanilla frosting for this recipe because a) they’re tasty and b) they make the process go a lot faster and more smoothly – which, in the case of boozy cupcakes, is a total win-win.

Beat some gin, tonic water and lime zest into the batter along with the water, eggs and oil, then spoon it into mini cupcake liners. If you have two mini-muffin pans, you can get the whole job done in one session. Otherwise, refrigerate the remaining batter and bake the cupcakes in two batches (that’s right, we’re making 48 of these little bites of heaven!).

Bake until golden brown and a toothpick inserted in the center comes out clean.

Stir some gin into the frosting. How many tablespoons you want to stir into the frosting is up to you – just don’t put too much in or the frosting will become soupy.

Pipe the frosting on top of the cooled mini cupcakes, like so.

Decorate the tops of the cupcakes with lime zest and gold glitter for a fancy finish.

If I were you, I’d eat about five of these at a time with an actual gin and tonic on the side. It’s the best way to be.

Happy (boozy) baking!

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Stephanie (aka Girl Versus Dough) + gin + tonic + cupcakes = luv4eva. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!

Everybody loves pizza. I can’t think of a single recipe that has seen more variations, more passionate debate on favorites, more Friday nights of sheer deliciousness than the humble pizza.

And now, we make it easier than ever to eatzza pizza! These Meatball Pizza Cups require very little prep (use frozen meatballs…yes!), look adorable when baked, and taste like….ahhh….pizza perfection!

Here’s all you need to get these piping little hot bites of pizza right onto your party table in minutes!

Now, check it. Life gets even easier once you start prepping. Who can say that? Cooking is the EASY part? Why, yes, you. This is life, dialed down to vacation cooking mode. You’ll need a muffin tin and a hammock.

Once those babies are baked, take them right out of the oven and gently tug them from their little muffin cups. They should release without any sticking. Simple and nearly ready to serve!

A quick schmitz of pizza sauce up top, a fresh smattering of basil, and you’ve got little Meatball Pizzas that are ready to be enjoyed immediately.

Life with pizza. But two-bite-sized. It’s a happy thing.

[recipe]

Brooke blogs at Cheeky Kitchen where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke’s profile to see what she cooks up next!

But if you think shortcake starts and ends with strawberries, it’s time you were set on a path to some new beginnings, full of the wonder that is shortcake and all the lovely things that go with it.

1. Roasted Rhubarb Shortcake

It’s hard to blame rhubarb for being so tart. After all, it’s what wins it so much attention. But the mellowing agent of sugar, shortcake and cream brings it into a toothsome and tangy balance, revealing it’s really a very sweet tart.

2. Dark Chocolate Strawberry Shortcakes with Amaretto Cream

Strawberries have expanded their long-standing partnership with Shortcake to include their talented associate Dark Chocolate. Adding in the skills of Amaretto, it promises to be an irresistible new venture.

3. Rainbow Strawberry Shortcake Treats

What does a rainbow taste like? Sandwiched with strawberries and cream, it’s refreshing and yummy and the perfect tiny treat. Just like strawberry shortcake, but with even more eye-catching appeal.

4. Blackberry Shortcake

When is dessert good for you? When it’s chockfull of one of the healthiest berries around. Blackberries have it all: vitamins, antioxidants, fiber, and more. Get your shortcake and your daily recommended amount of mm-good with good-for-you, too.

5. Red, White and Blue Shortcake Stars

There’s nothing more inspiring than the old red, white, and blue. This loyal interpretation of the Stars and Stripes includes star-shaped shortbread atop red strawberries, white whipped creaming, and blueberries. Patriotism is so delicious.

6. Mango-Lime Shortcakes

When shortcake goes on summer vacation, it brings back exotic flavors like mango and lime. So now you can bring the tropical right into your kitchen with this cheerful, mouthwatering souvenir.

7. Chocolate Chip Berry Shortcakes

Whoa. Hold on a minute. Is this like taking all the goodness of berries, shortcake, and whip cream, and then drizzling (or just plain drenching) the whole thing in chocolate sauce? Yes?! Wow. Dreams really do come true.

8. “Healthified” Strawberry Shortcake Squares

Have your shortcake and eat it too. This recipe has 60% less fat and 30% fewer calories than the standard recipe. Add in 100% of the fruity freshness and taste you dream of, and you are totally coming out ahead on this one.

9. Strawberry Shortcake with Almond Glaze

If an individual-sized dessert leaves you wanting more, then here’s an entire cake you’ll be happy to share. The twist on this is the almond icing that gets everywhere, seeping into the cake and covering the strawberries in a glaze of almond glory.

10. Strawberry Shortcake Shooters

Shoot! Now don’t these lil’ strawberry shortcakes perched in shot glasses look ever so sweet? Don’t you just wanna eat ‘em right up? So pick up your fork and take aim at some pure delight.

11. Blueberry Muffin Shortcakes

If breakfast and dessert had a mash-up, this would definitely be the result. The friendly wake-up of a blueberry muffin, the inviting goodness of berries, and of course, whipped topping. The day is looking pretty bright now.

12. Bananas Foster Biscuit Shortcakes

When humble biscuits meet the flamboyance of Bananas Foster, something special happens. You get a good hard-working dessert, aimed at simple satisfaction, with the excitement of a dessert that could almost burst into flames with enthusiasm.

I hate white rabbits, I hate white rabbits, I hate white rabbits…am I bringing back childhood memories of being engulfed in campfire smoke?

Well some things don’t change, but this time while being engulfed in smoke, I was chanting “I want more crescent dogs, I want more crescent dogs, I want more crescent dogs”!

Well lo and behold, the more I chanted, the more Campfire Crescent Dogs were made, and subsequently, the more I ate. I had four — don’t judge me! They were delicious! Buttery flaky crescent rolls wrapped around the wonder of a pork product that is the hot dog, roasted over a campfire! Are you craving one yet?

Lucky for you, this recipe is a breeze. See for yourself in our easy-breezy video how-to!

Catch that? So easy! Here are the step-by-steps:

First, grab your dogs and your Pillsbury Crescent Rolls. Open the Pillsbury Crescent Rolls according to the package instructions (brace yourself, you might be in for a surprise POP!).

Once you have removed the dough, unroll it on a flat surface and separate one triangle of crescent dough. Place one end of the hot dog on the edge of the crescent roll and begin rolling so the majority of hot dog is covered by the crescent dough. Make sure the crescent dough overlaps at the end, otherwise it will fall apart.

Skewer your crescent dog on a stick and roast it over the fire until golden brown. I found that roasting away from the flames, but in a spot that is still quite hot, gives a nice even roasting.

Dip these Campfire Crescent Dogs in ketchup, mustard or whatever your favorite hot dog condiment may be!

Enjoy!

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…so when we saw this idea on Random Thoughts of a Supermom, we knew we had to make it! With a Tablespoon twist, of course… making the Rainbow Ice Cream into the shape of actual rainbows and add some whipped cream clouds.

The original idea used different flavored/colored gelatin to add the color. We kept it good old vanilla flavor and just punched up the colors using gel food coloring. The more color you want, the more food coloring you are going to use. As you can see, I definitely used quite a bit.

Go on and taste the rainbow.

Line a loaf pan with plastic wrap. This will help immensely with getting the ice cream out of the pan without having to put it into a warm water bath, which can cause the ice cream to melt.

Take three scoops of ice cream and put them in a small bowl. Add a few drops of food coloring gel (the more you add, the more intense the color). Mix until the ice cream is colored and the gel is fully incorporated.

Start with the violet (purple) layer. Spread as evenly as possible into the bottom of the prepared pan. Place into freezer while you prepare the next color.

Repeat this process with every color going violet, blue, green, yellow, orange, and red. When you reach the red layer, top with more plastic wrap and set in the freezer for four hours or overnight.

To remove the ice cream, start to lift on the plastic wrap. You might have to turn it over and tap it out a little to get it onto the cutting board.

Slice the ice cream loaf.

Using a cookie cutter, cut out the rainbows.

Add some whipped cream clouds and serve.

[recipe]

Peabody loves ice hockey (she plays!) and all things baking! Check out her great stuff at her blog site Culinary Concoctions by Peabody and her Tablespoon profile.

Looking for rainbow cakes to accompany that ice cream? Here are a few to try!

• Double Rainbow Cupcakes
• Rainbow Angel Birthday Cake
• Rainbow Cake
• Polka Dot Rainbow Cupcakes
• Vanilla Rainbow Cake

This summer, we’re going to slow it down. We’re going to take in the scenes, take a chill pill, take a breather and take time to enjoy it all.

And for dinner, we’re going to eat this easy-peasy Slow Cooker Creamy Basil Chicken and Rice. Because when it’s a summer of slowin’ down, there’s nothing like the slow cooker to help us out.

When I say this recipe is easy-peasy, I mean it. It takes literally five minutes to throw together, and that’s it – no oven required, either (bonus in the summer!).

A few hours later, BAM – dinner is ready. It’s actually really not that intense, but I thought I’d bring home the point of how easy this is to make. Ahem.

ANYWAY, let’s hurry up and make some chicken and rice already, shall we? I’m ready to get to taking it slow!

First, round up your ingredients. We’re going to use Progresso’s yummy Creamy Parmesan Basil Recipe Starters to creamify and flavorify this recipe (those are real actions, ya know).

Place the chicken in the bottom of your slow cooker, then pour the Recipe Starters cooking sauce on top.

Scatter chopped onion, baby carrots and minced garlic on top, then cover it and leave it be to cook. (Psst – now’s a good time to take it easy!)

Also, if you haven’t cooked up your rice yet, now’s a good time to do so.

About a half-hour before the slow cooker is done cooking, stir in some frozen peas, salt and pepper to taste. Whew! The hard part’s over.

To serve, spoon some of the chicken mixture over a heap of cooked rice. That’s it and that’s all. The end.

Time to relax. Time to chill out. Time to take it down a notch. And BAM — time to eat.

[recipe]

Stephanie (aka Girl Versus Dough) needs more time to chill out and eat her fifth bowl of chicken and rice. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!

We would mix and match crusts and cookies, creams and yogurts, and have so much fun seeing what new creation we would enjoy for dessert!

The main thing she taught me is that icebox cakes are nearly impossible to mess up. If you have the ingredients for a crust, and then layer in some whipped cream for the filling, the sky’s the limit with anything else you want to throw in!

So I decided to throw in three favorites with this cake – some peanut butter squares, chocolate whipped cream, and some salted caramel. De-ca-DENT. And surprisingly easy.

Here’s the how-to!

Begin with these Nature Valley Peanut Butter Soft-Baked Oatmeal Squares for the cake “crust”.

In a bread pan or small baking dish, place a layer of peanut butter squares so that they are touching side-to-side.

Then make your chocolate whipped cream by gently stirring together a tub of whipped cream and a tablespoon of cocoa powder.

Spoon about half of the chocolate whipped cream on top of the peanut butter squares layer.

Then drizzle about half a jar of caramel sauce on top of the whipped cream layer, and sprinkle with coarse sea salt.

Repeat with another layer of peanut butter squares and whipped cream. Then freeze until frozen though, at least two hours. Remove from freezer and cut into squares to serve. Then drizzle with remaining caramel sauce, a little chocolate sauce, then sprinkle with sea salt.

Look at all of those beautiful layers!

Even as it starts to melt, it still tastes PB-caramel-chocolate-tastic.

Enjoy!

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Iʼm a chocolate, salted-caramel freak. Seriously, I love those things in combo. Cookies, cakes, puddings, pies… anything!

Itʼs so super easy to make these cupcakes by adding some gooey caramel to the frosting and delicious pretzel crumbles. Wow!

Here’s the easy DIY how-to:

First, bake up those Betty Crocker Super Moist cake mix into cupcakes (any of the chocolate flavors). I bet you know how to do this in your sleep.

Spoon thick stripes of the caramel along the sides of a piping bag or regular plastic food storage bag fitted with a large star tip (if you have one). Then add the Betty Crocker Rich & Creamy chocolate frosting to the bag.

The bag looks all messy. Prepare for that. Nothing truly decadent is as neat as a pin! But trust me. This easy add-in will be soooo worth it.

Pipe this mixture out of the bag onto the cupcakes and – voila – you’ve got creamy chocolate frosting wtih a luscious caramel swirl. Check out the sweet caramel…can you stand it?

Finish ‘em off by sprinkling pretzel crumbles on the top of the cupcakes and garnishing with a whole pretzel. If that doesn’t make you drool, I don’t know what will! Dig in!

[recipe]

Sugar and Charm shares her love for entertaining, baking and design on her own blog, sugarandcharm. Check her Tablespoon member profile for great new recipes!

This is a hopeless attempt.

Not that I would know, since I’m not one of those people. Heh.

But if you are one of those people, then let your scouring stop here. This is a super easy and quick way to show Dad that you care this Father’s Day.

Start out with a big pile of delicious ingredients.

Okay, I didn’t realize that the only Ranch Dressing mix we had was in the economy size. A regular-sized packet is all that’s needed.

So basically you just mix it all together and throw it on a pan and bake it.

Voila! Chex mix.

Don’t forget to wrap it up nice with some ribbons. You know dads also appreciates pretty things.

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Don’t let the hot sauce scare you, maybe Dad’s not into spicy buffalo. You can Chex it up in so many other ways…

• Bacon Chex Mix
• Chex Muddy Buddies
• Kentucky Bourbon Bacon Chex Mix
• Spiced Nuts ‘n Chex
• Tropical Island Chex

What these waffle breakfast rolls lack in culinary accuracy, they totally make up in pure fun!

When I set out to make some sort of sushi-shaped thing with waffles, I expected it to be this daunting task that took me hours in the kitchen and would have to be propped up or faked to look good. It turned out totally opposite! These Waffle Breakfast Sushi Rolls were shockingly easy to make, and very sturdy – in fact, they were much less fragile than some sushi rolls I’ve made in the past.

The key to the recipe was using pizzelles (instead of full-blown waffles) as the shell to hold everything together. Pizzelles are sturdy, easy to make, and even firm up after a few minutes to really keep everything together nicely.

Just a few ingredients and you have your pizzelle batter in no time.

Prep your ingredients real quick (which really means to simply slice up some fruit and get the cream cheese out of the fridge).

Overload your pizzelle maker so it comes out as one whole rectangle.

Top with the cream cheese, then the fruit. I first made one with strawberry and banana…

Followed by one with pineapple. Really though, just like sushi, the possibilities are endless.

Then just chop it into bite-sized pieces.

Make sure you line them up to make it look like sushi.

And don’t forget the syrup for dipping!

[recipe]

Dan Whalen can already feel the backlash. He has been blogging for over 4 years at The Food in My Beard; check Dan’s Tablespoon profile often to try his recipes with creative international spins!

At Tablespoon, we love all things rainbow and it’s our 4th birthday! Check out our birthday post for a special gift for members – our exclusive Rainbow Recipe book. Yeah, we’re just all sorts of happy go lucky like that. We believe in colors and dreams and delicious food. Which is why, we thought it an irresistible task to come up with a recipe for Rainbow Popcorn Balls, where every color of the wind is patted together into a perfect sphere. Kinda like the world as we see it. Only edible.

Shall we dance?

Here’s what you need to get started. We’re going to make a basic white-sugar caramel, then whisk a bit of unsweetened drink mix powders (like Kool-Aid) into six separate bowls of caramel.

See that? Six separate bowls, six separate batches of popcorn get a kiss of color and flavor from six different colors of drink mix.

Once you’ve got your colored popcorn, you’re gonna toss it all together (I just kerplopped everything into the giant pot I used to heat together the caramel), then you’re going to drizzle the extra white caramel on top of the popcorn. This will give you enough “stick” to “stick” the popcorn balls together.

There’s just enough syrup now coating the popcorn balls to make it easy to press them all together into gorgeous spheres. The ones in the photo are the size of a grapefruit, but you can make kid-friendly, two or three-bite balls, if you want!

And just like that… welcome to the Wonderful Land of Rainbow Popcorn. Where all your dreams come true!  Isn’t our world the finest of them all?!

[recipe]

Brooke blogs at Cheeky Kitchen where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke’s profile  to see what she cooks up next!

A day relaxing, maybe a round of golf…and delicious treats infused with the oaky, smoky hint of bourbon. So Dad, here are some of the tastiest bourbon treats we could find just for you!

1. Bourbon Bacon Brownies

Only the manliest of brownies will do for such a manly man, and these brownies with smoky bourbon and savory bacon are perfect.

2. Bourbon Chili

Spicy, bold chili is warm and hearty (like you, Dad)!

3. Bourbon Cocktail Meatballs

Cucumber sandwiches and dainty canapés are so not your style. The best dads eat appetizers like these spicy, sweet cocktail meatballs.

4. Slow Cooker Bourbon Banana Bread

Dad, you’re as comforting as warm banana bread, but not just any banana bread. You’re like bomb banana bread mixed with bourbon and chocolate chips!

5. Grilled Bourbon Bacon Burgers

As master of the grill, you should enjoy a kick-butt grilled burger! Lean ground beef mixed with chiles, bourbon, and bacon, then topped with even MORE BACON!

6. Bourbon Chicken with Corn Relish

A little spice and a little booze transforms this dish, because boring chicken just won’t cut it for such a cool dude.

7. Bourbon Glazed Ham

Juicy bourbon glazed ham makes a great meal and dad-approved sandwiches too!

8. Boozy Bourbon Chocolate Cupcakes

As a no frills kind of guy, don’t worry Dad, these boozy cupcakes cut out the cute and pack in the bold flavors of chocolate, vanilla, coffee, and of course bourbon!

9. Kentucky Bourbon Bacon Chex Mix

Hard working guys like you need tasty snacks to keep you going throughout the day, like sweet and salty bourbon-bacon Chex mix.

10. Chocolate Bourbon Pumpkin Cheesecake

Celebrate the special day with creamy, dense cheesecake infused with bourbon and aromatic bitters.

11. Bourbon Pecan Pie with Pecan Crust

The ultimate rich, nutty, gooey pie for a stellar guy!

12. Bourbon Spiked Ginger Brownie Truffle Balls

For the man that loves to toss baseballs and footballs around in the yard: Toss back a few of these fudgy, spiced, bourbon truffle balls.

13. Bourbon Street Muffaletta Braid

The Bourbon Street muffaletta, stacked with salty cured meats and briny olives, is perfect with dad’s ice-cold beer.

14. Bourbon Bacon Pancakes

Father’s Day should be an all day event, so start it right with a mountainous stack of fluffy bourbon infused pancakes, dripping with bourbon laced syrup and crispy bits of bacon.

15. Modern Old Fashioned Cocktail

And of course what better way to wash down all these bourbon treats than with a drink! Classy, strong, and sweet, just like you, Dad.

[recipe]

It’s Father’s Day! The steaks are sizzling on the grill and the beers are chilling in the cooler but what about the dessert?

Ditch the angel cake and fruity light desserts because dad deserves something rich and decadent. Try one of these amazing cakes that we know Dad will love!

1. Mexican Chocolate Cake with Caramel Cream Frosting

If he’s a Mexican food fan, Dad will dig these Mexican-inspired flavors of sweet dulce de leche and cinnamon.

2. Boozy Apple Cakes

Warm apple cakes with a special hint of rum are perfect for dads who aren’t big on chocolate.

3. Guinness Red Velvet Cake

Red velvet cake is a classic, but make it extra special with hearty dark Guinness on the side!

4. Baileys Chocolate Cake with Peanut Butter Frosting

Creamy, boozy Baileys keeps this cake moist and rich.

5. Salted Caramel Chocolate Dump Cake

With just a few ingredients, this sweet and salty cake is incredibly easy to make but unbelievably decadent and delicious.

6. Brown Sugar Cake with Rum Caramel Sauce

Cake is great, but it’s even better slathered in rum caramel sauce. Yes…we said rum caramel sauce.

7. Peanut Caramel Candy Bar Cake

Is it a cake? Is it a candy bar? It’s like BOTH, and Dad will devour it!

8. Mini Chocolate Rum Cakes

These chocolate cakes are not only soaked with rum, but they’re full of plump, rummy raisins for extra boozy flavor.

So this year skip the tie and #1 Dad mug, and give him an epic cake he’ll remember forever!

Strawberry Shortcakes are pretty much the quintessential summertime dessert.

They are my go-to dessert of choice. Whether it’s for an after dinner treat or if we plan to have guests over, mainly because they are so simple to throw together. I’m also pretty sure there isn’t a soul around that doesn’t love fresh strawberries and whipped cream sandwiched together by shortcake.

While I’m a big fan of the standard macerated strawberries piled high on delicate shortcake with a dollop of whipped cream, I couldn’t help make the beloved summer treat a little smaller and with a big punch of flavor.

Balsamic vinegar and strawberries are pretty much a match made in heaven, especially when they are roasted together. That’s exactly what I did to turn these shortcakes up a notch. I also made homemade whipped cream speckled with vanilla bean straight from the pod. You’ll love these Balsamic Strawberry Shortcakes with Vanilla Cream.

So let’s recap; mini shortcakes halved and topped with roasted balsamic strawberries with homemade vanilla bean whipped cream.

Life really doesn’t get much better. So go on and get all your ingredients together and get baking!

To start if off, trim off the tops and then slice 1 pound of strawberries.

Throw them into an oven-safe baking dish and top with two and a half tablespoons of granulated sugar.

Next, pour in two tablespoons balsamic vinegar.

And a teaspoon of real vanilla extract.

Toss those all together until the sugar has dissolved and then pop them into a 350 degree oven for 20-25 minutes. Watch these carefully so they don’t burn.

Let the balsamic strawberries cool down a bit before transferring them to a bowl.

Now on to the whipped cream! Use a sharp knife and slice down the length of an entire vanilla bean, so it exposes the caviar inside.

With the back of your knife scrape each vanilla bean-half to collect every last bit of that vanilla caviar.

To quicken up the whipped cream making process, I like to chill my bowl and beaters in the freezer for at least 30 minutes. This gets them nice and cold so the whipped cream will set-up much faster.

To the frosted bowl, add in a quarter cup of granulated sugar and the vanilla caviar.

Pour in a cup of heavy whipping cream.

Start with the mixer on low speed and when the cream starts to thicken, kick up the speed a little bit more.

Keep whipping until thick and dreamy.

Now comes the fun part. The assembly.

Split the mini shortcakes in half.

Top with a few roasted balsamic strawberries.

A little drizzle of the balsamic-strawberry syrup.

Finally top with a dollop of the vanilla bean whipped cream.

And cap them off with the remaining shortcake top and repeat with the rest.

These make a fun and delicious dessert for any occasion. The strawberries are sweet with a subtle tang from the balsamic vinegar and the vanilla really shines through. I recommend eating these in one big bite… otherwise I can’t be held responsible for those of you not wearing a bib.

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Whenever I have my friends over for a meal, I have to think twice as hard nowadays to be sure that there is food that everyone can eat.  Between diets, allergies, and food preferences, it seems like I am always checking and double-checking to be sure that there will be something for everyone to enjoy!

This week when I had a group of friends over, I was craving fresh pizza.  So I decided to press some pizza dough into mini-muffin cups, and then fill them with hummus and fresh veggies.  The combination sounded great, but once my vegetarian and vegan friends arrived, I realized this was one they could enjoy too.  Bonus!

Actually, these Hummus Cups with Cucumber and Tomato ended up being a winner with everyone.  So quick and easy on my end, and super tasty on theirs.

Here’s the how-to:

Start with some Pillsbury Whole Wheat Artisan Pizza Dough.  Pop it open, and roll out the dough on a flat workspace.  Then cut it into about 16 even squares.

Press each square into the cups of a well-greased mini muffin pan, then bake for about 15 minutes or until cooked through.  Remove and let cool for at least 10 minutes.

Then spoon in a scoop (about 1 teaspoon) of hummus into each dough cup.

Sprinkle with diced fresh tomatoes and cucumbers.  Then serve and enjoy!

[recipe]

Ali loves music and fun food! Check out her great stuff at her blog site, Gimme Some Oven, and her Tablespoon profile — and keep watching Quick Dish to see what colorful, nommy recipes she dreams up next!

With BACON in it!!!

Sorry to shout at you, but I just had to. Because when you’ve got a salad as delicious as this Strawberry-Avocado Kale Salad with Bacon Poppyseed Dressing to talk about, everyone needs to hear about it.

You see, kale is all the rage right now. It’s the cool kid on the salad block. And everyone loves avocados and bacon. So when I happened across a lovely recipe from the lovely Lauren of Lauren’s Latest that combines ALL THE THINGS into one dish, I knew it had to be in my life, pronto.

Now I know what you’re thinking: “If you put all the things together into one dish, that doesn’t mean it will taste good.” Au contraire, mon ami! This salad works. The sweetness of the strawberries plays very nicely with the saltiness of the bacon, and the creaminess of the Yoplait Greek yogurt pairs well with the creaminess of the sliced avocado. The kale also gives it a good texture and crunch. So, yeah, magical salad, right here.

First, corral all your ingredients, including a bunch of fresh kale, a couple cups of sliced strawberries, an avocado, cooked crispy bacon and plain Yoplait Greek yogurt. Trim the stems from the kale and tear the leaves into bite-size pieces, then toss the leaves in a large bowl with the strawberries.

To make the dressing, stir together the bacon (crumble it first), some of the Greek yogurt, some white wine vinegar and sugar, poppy seeds and salt and pepper. You’ll want to drink this stuff straight, but control yourself. The wait is worth it!

Toss the salad with the dressing, like so.

When you’re ready to serve, top the salad with sliced avocado. YUMMMMM.

Let’s give this one a standing ovation.

[recipe]

Stephanie (aka Girl Versus Dough) apologizes again for shouting. But seriously — bacon. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!

It’s time to get ready for summer fun! But what summer afternoon is complete without a cold beverage? How about a tall, refreshing glass of iced tea to quench that thirst? June 10^th just happens to be National Iced Tea day so here are some of our favorite iced tea recipes to help beat the heat!

1. Bubbly Mint Lime Iced Tea

Savor the cooling mint and tangy lime in this refreshing iced tea that gets an extra fizzy lift from sparkling water!

2. Very Berry Iced Tea

Fresh berries and kiwi add natural sweetness to this recipe. Plus you can eat the garnish!

3. Chai Iced Tea

Creamy and sweet with the exotic spice blend of chai tea, this iced beverage is the perfect complement to steamy afternoons.

4. Ginger Tea Coolers

Green tea is chockfull of antioxidants. Add the kick of fresh ginger and you’ve got a drink that not only tastes great but is good for you!

5. Apple Green Tea Cocktail

Just because it’s iced tea doesn’t mean it can’t have a little something extra (wink, wink).

6. Cranberry Raspberry Tea

Need a quick beverage to serve guests at your next BBQ? Try this super simple and crazy delicious, cranberry-raspberry tea!

7. Peach Chai Spice Tea Pops

There’s no law that says you have to drink iced tea, amiright? The next time you need a pick me up, grab a chai spice tea pop with bursts of fresh peach flavor from the freezer.

8. Best Minted Iced Tea

The Arnold Palmer is the classic summer beverage, but add some fresh mint for a special twist. Enjoy it after a round of golf, or just relaxing on the back porch!

9. Tropical Tea

Can’t escape to that private island paradise? Then bring the island to you with this sweet tropical flavored tea.

10. Frosty Raspberry Iced Tea

Keep cool during those sweltering hot days by sipping on these frosty drinks!

When your dad hears you say bacon and bourbon in one sentence – and then learns it’s in cupcake form – he’ll be quite the proud papa. Besides, making anything instead of buying it usually means that much more…it shows you took the time to show dear old dad just what he means to you.

To make the cupcakes:

Gather the ingredients.

Prepare cake mix according to directions using the eggs, water and oil. Fold in one cup of the bacon crumbles.

Using an ice cream scoop (nice for portioning), fill a prepared muffin pan 2/3 of the way up (prepared with cupcake liners).

Bake at 325F for 18-20 minutes until slightly golden brown on top. When done, remove from oven, place on wire rack and let cool.

While the cupcakes are cooling, prepare the frosting. Using a stand mixer (or a bowl and electric mixer) add the cream cheese and butter together and cream until light and fluffy, about three minutes. Add bourbon and 1 cup of powdered sugar and beat on low speed. Once powdered sugar is incorporated beat on medium speed. Continue to add powdered sugar one cup at a time until you reach desired frosting consistency.

Pipe frosting onto cupcake (or just use a knife).

Add the remaining 1/2 cup bacon crumbles on top of each cupcake for garnish.

Bourbon. Bacon. Cupcakes. A sure winner for Father’s Day!

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Bourbon Recipes1 of 10

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Everything’s better with a splash of bourbon. This booze-infused collection proves it, from glazed beef kabobs to a tart drizzled in sweet cider-bourbon sauce.

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You know what they say—if you can’t stand the heat, whip up a no-bake dinner. Get ready for 9 no-bake delish dinners, all oven-free just for you.

You can make these recipes with minimal time on the stove top—and some require no cooking at all. So forget about turning on the oven and raising the heat index. “No bake” really hits the spot.

1. Creamy Avocado Tuna Salad

Omega-3s, vitamin C, protein, fiber—the list of good stuff in the teamed-up power of tuna and avocado could go on and on. Especially when you add delicious, simple to make, and absolutely no cooking required.

2. Spicy Shrimp Pasta Salad

Do it in Shrimp Time. That means it takes only a tiny amount of time to cook up big flavor with this spicy salad that takes its tasty hints from spicy shrimp sushi rolls.

3. Wheaties Crusted Chicken

This is a recipe straight from the rule of KLCS: Kids Love Crunchy Stuff. That makes this a real dinner winner. So ramp up mm-good into some maximum mm-crunch.

4. Easy Vegetable Soup

Beat the heat with an easy recipe that takes almost no time to make. With good-for-you veggies, this soup is just like Mom used to make. She’d be so proud.

5. Brie, Basil and Strawberry Quesadillas

Quesadillas may be loyal to Mexican fare, but they’re a friendly sort, ready to make friends with garden-fresh basil and strawberry, mixed in with some beautiful brie. Making new friends is just so darn good. And mouth-wateringly delicious.

6. Cobb Salad Sandwich

Cobb salads are full of good things: blue cheese, hard-boiled eggs, bacon. But it’s time you really get to know the Cobb. That’s right. Hold it lovingly in your hands, nestled into a flaky croissant, and express your ardent affections.

7. Rotisserie Chicken Salad with Cherries and Gorgonzola

The best kind of cooking is no cooking at all.  And it starts with a rotisserie chicken someone else slaved over, and ends with some fab ingredients like cherries and gorgonzola. Look at you, taking the easy way out. I always said you were smart.

8. Super Fresh Spring Salad

A good dinner starts with a good foundation. Like a fresh ingredients, all mixed together, having a tasty party. Then you add your favorites, like grilled chicken or salmon, and it’s an all-out best-friends-forever dinner bash.

9. Sun-dried Tomato and Bacon Chicken

Bacon chicken? Excuse me, but yes please. Did you say “sun-dried,” like the very essence of summertime sunshine, right on my dinner plate? Well then. This will require a second helping. Possibly a third.

All you have to do is reach for a bottle of liqueur to spice up that vino. Wine cocktails are tasty, but they’re also some of the easiest to make drinks. All you have to do is add a shot of your liquor of choice to a glass of your favorite wine and you’re good to go.

Here are four liqueur suggestions that are ideal for summer imbibing.

1. St. Germain

St. Germaine is a French herbal liqueur that is made with elderflower, and it is full of rich floral notes that sit well with a champagne or a light white, like Pinot Grigio. For a simple summer cocktail, mix up a Champagne and St. Germain cocktail, add three ounces Champagne to a half an ounce of St. Germain and you’re golden. If you want to add some sweet notes, throw in some of your favorite berries, or better yet muddle them into the glass before you pour.

You can also make add the liqueur into a more complicated drink like this Grey Goose Pomegranate Sparkler, which is also spiked with pomegranate and blood orange juice.

2. Crème Yvette

You can use this old-school French label or just hit your liquor store for a bottle of crème de violette to mix a different kind of floral drink. One that will also contain notes of berries, vanilla and sweet honey. A few drops is all you need to add a purple hue to that glass of wine. Again Champagne is the ideal mixer, but any easy-to-drink white will do. This beverage is called The Stratosphere, and was first featured in a bar manual from the 1940s. Always a good idea to use the classics when you’re trying to keep things classy.

3. Aperol

There are a few ways to make a classic spritz cocktail – you can top off a glass of champagne with an herbal aperitif liquor of choice. The drink is less floral than some of the other options on this list, you can skew bitter by adding a shot of an option like Campari or Cynar, but the best bet for drinkers who want to stay a little sweet is Aperol. This light, orange liqueur is just as alcoholic as the wine in your glass, so you’re not topping off your drink with booze. Add one part Aperol to three ounces champagne and then throw an orange wedge in for flavor.

4. Chambord

If you’re looking for a dessert wine cocktail, look no further than the classic Kir Royale, which makes use of raspberry liquor. The purple sauce is based on a recipe that dates back to the 1700s, so you’re getting a taste of history in that summer cocktail. You can pour a shot into a glass of champagne, or if you aren’t feeling bubbles just add it to your favorite white wine with a few raspberries.

Experiment and create your own wine cocktails. Let us know which ones you like!

nybarfly knows his drinks and also where to get the best sauce in Manhattan. Check out his blog site, NYBarfly and his Tablespoon profile — be sure to continue to check Rock UR Party for more tips and suggestions for discovering new bevvies.

There’s nothing like a refreshing ice-cold soda pop on a hot summer day. But you can do more than just drink it! That sweet, effervescent beverage is a fantastic and easy ingredient to cook with that adds tons of flavor, too.

We’ve hooked up with our friends over at Coca-Cola to bring you this stellar list of 7 savory soda-pop recipes to sweeten up your summer!

1. Coca-Cola Chicken Wings

Chicken wings are the ultimate appetizer or party snack, but let’s be honest; it’s all about the sauce. So say buh-bye to buffalo and ta-ta to teriyaki with this sweet, spicy and delicious Coca-Cola sauce by Tablespoon’s primo food blogger, Macheesmo.

2. Grilled Ribs with Cherry Cola Barbecue Sauce

I want my baby back ribs with Cherry Coke barbecue sauce, and after you taste this rib recipe, you will too!

3. Slow Cooker Pulled Jerk Pork Sandwiches

Rock the slow cooker with the kick of Jamaican jerk seasonings and cola for tender pulled pork sammies.

4. Coke Zero Braised Beef Tacos

Didn’t think tacos could get any more magical? How about beef brisket braised for six hours in Coke Zero, then served in a warm tortilla shell, topped with crunchy tortilla strips, and drizzled with smoky chipotle aioli and tangy cilantro vinaigrette? You’re welcome.

5. Beef Brisket

With just a few ingredients, including onion soup mix and a bottle of Coca-Cola, mouthwatering, meaty, juicy beef brisket is the perfect hearty dish to feed a crowd. Don’t forget the bread to sop up all that awesome gravy!

6. Cherry Coke Braised Pork

Pork pairs perfectly with a little sumthin sweet, and for a unique twist add some Cherry Coke to zing up all those delectable flavors!

7. Coyote’s Coke Can Chicken

The next time you fire up the grill, swap out the can of beer for a can of Coke — and you’ll have an easy way to get some of the tastiest chicken ever.

Party dips are the boss. Let’s be honest. Ain’t nobody got time for a party when there’s not a party dip present. But, in the middle of prepping all your potluck offerings, adding one more recipe to the menu can feel overwhelming, and you get tempted to just buy the premade stuff and call it good.

OH NO YOU ISN’T! Because this easy Fiesta dip is perfect for picnic, potlucks, and party tables, and is so absurdly quick to whip up, you won’t believe it.

Yes, you say, but what about the taste. Oh, honey. This dish tastes better than a jalapeño on a sombrero dancing to a mariachi band. It’s delicioso!

Look at how easy the ingredient lineup is. Ingredients you can pronounce. Stuff you’ve probably already got in your kitchen.

Now, whip them together, and WOW. You’re done dippable real quickable!

This recipe is great to make ahead. It lasts up to two days in the fridge. And if you’re looking for a hot dip, instead of a cool one, just plop this into a crockpot and heat until melty.

Life es muy bien, no?!

[recipe]

Brooke blogs at Cheeky Kitchen where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke’s profile to see what she cooks up next!

Here are a few other quick and easy chip dips:

• Black Bean-Chorizo Dip
• Skinny Spinach Dip
• Slow Cooker Hot Artichoke and Spinach Dip
• White Bean Dip

Is it just the time involved? Or is it the mystery of cooking a piece of meat with a bone in the middle?

The good news: Ribs don’t have to be hard at all. The two key things to remember are high flavor and low heat.

You need to pack on the flavor because ribs are a fatty cut of meat that needs a decent amount of seasoning to penetrate the thick flesh, and cook with low heat because they need a decent amount of cooking time to tenderize.

This Taco Seasoned Ribs recipe really brings the flavor with savory taco seasoning, smoky and spicy chipotles and sharp zesty vinegar – and really demystifies the process with a simple low and slow cook time.

Lay the ribs out on a sheet of foil.

The sauce comes together in the blender in no time. Just some taco seasoning, chipotles, and the juice from a jar of banana peppers.

Slather it on the ribs…

…and then wrap the whole thing in foil. Into the oven it goes!

After about two hours, unwrap it and put it back in to brown a bit.

I like to let the ribs cool for at least 15 minutes before cutting them up and devouring them. I paired them with a couscous side dish; check out some recipes in Tired of the Same Ol’ Side Dish? Try Couscous.

Enjoy!

[recipe]

Dan Whalen thinks those 15 minutes feel like a half hour. He has been blogging for over 4 years at The Food in My Beard; check Dan’s Tablespoon profile often to try his recipes with creative international spins!

I LOVE stuffed bell peppers. LOVE them. I believe that anything stuffed with something else is just grand. And because I’m such a Mexican food freakotron, stuffing one semi-Mexican food item with a whole bunch of other Mexicany food items is just, well, almost too much.

But in a good way.

Like in the same way when you realize that you can use a facial scrub on your ankles and it makes them like, SO soft.

Did I just say that out loud?

Let’s get stuffed!

Grab some red bell peppers, some Green Giant corn steamers, quinoa, black beans, sweet potato, red onion, garlic, a jalapeno pepper and some other stuff that we’ll get to.

First sauté your red onions, garlic and jalapeno. Maaaama.

Then you’ll add some black beans and the (frozen) corn right to the pan! Cook it for a few minutes, until everything is warmed through.

Oh, guess what you’ve also been doing! Roasting some sweet potatoes seasoned with chili powder and cumin. I mean, I know.

So you’ll add the sweet potatoes and cooked quinoa to the pan. Add some cilantro and fresh lime juice. Give it a good pinch of salt and pepper. Toss, toss, toss. Taste it. Ugh.

Now stuff those pepper halves with the goods, and sprinkle some cheddar cheese on top.

I sliced my peppers lengthwise this time, just to get CRAZY in my life. You should do that too. It’s fun and good for you.

Oh man.

Can you fit your face in that? Yes, yes you can.

And you should.

Get stuffed!

[recipe]

*Bev isn’t sorry that she ate all of these in two sittings. One. Whatever. For more musings, visit her blog Bev Cooks and her Tablespoon profile.

I feel like chicken and asparagus and tangerine and quinoa tonight.
Like chicken and asparagus and tangerine and quinoa tonight.
Like chicken and asparagus and tangerine and quinoa TONIGHT!

I’m also incredibly sorry to put you through that just now.

So this salad is prooooteeeeeeeinnnnnyyyy. Which is awesome. It’s like, coming at you from all angles. The chicken, the quinoa, the Greek yogurt, the asparagus.

I’m just kidding on the asparagus part. Just had to make sure you were still with me.

Let’s get proteined!

Grab some leftover shredded chicken, some quinoa, a tangerine (or orange if you can’t find a tange! I call it a tange), some Yoplait Greek yogurt, asparagus and some garlic. Oh! And lettuce greens. I went with red leaf lettuce this time.

Cook your quinoa until it’s all spirally.

Sauté your asparagus with some garlic in a little oil for a few minutes. Yum.

Then you just combine the quinoa, chicken, asparagus and sliced tangerine in a big bowl and toss it all together!

And in the meantime, whisk together some of the tangerine juice with the yogurt and olive oil. Easy dressing, baby.

Doesn’t get any better. And proteiny. And better. And proteiny. And bet… – I’m just joking.

Done!

[recipe]

Holy Whole Grains1 of 10

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Count on whole grains for winter nutrition that doesn’t skimp on flavor. These 10 suppers and sides are loaded with both, from Quinoa Salad to Wild Rice Soup.

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Bev made this for lunch one day, and has since grown three capes. For more musings, visit her blog Bev Cooks and her Tablespoon profile.

Summertime is salad time, but don’t worry — salads don’t have to be boring. Give yours personality plus by layering! We have lots of recipes to get you started.

1. Layered Chicken Pasta Salad

First, check out my own layered salad that came together in just minutes.

Make Suddenly Salad and mix it with the seasoning packet and some mayo as directed on the box. Be sure to cool the pasta down with cold water before mixing it up with the mayo — we don’t want warm pasta to wilt our spinach!

Get the rest of your goodies ready: rotisserie chicken, whole grape tomatoes and spinach.

Then layer the salad in a clear glass serving bowl in this order: pasta salad, rotiss chicken, spinach and whole grape tomatoes. Come on now…it doesn’t get any easier!

Here are 9 more layered salad recipes to float your summer boat:

2. Rainbow Salad in a Glass

This colorful salad is served in individual portions, making a fun presentation — with built-in portion control.

3. Layered Mexican Party Salad

This salad is perfect for a hearty summer meal. Bursting with your fave south-of-the-border flaves, this is one Mexi meal that’ll cool you down instead of heat you up.

4. Layered Summer Pasta Salad

This salad is the way to go if you’d like a meat-free salad overflowing with colorful veggies.

5. Layered Curry Pasta Salad

If you like curry, you’ll love this salad. Its flavor profile is like India meets Italy!

6. Layered Summer Fruit Salad

For something a bit on the sweet side, this salad is your best bet. The luscious layers are almost too beautiful to eat!

7. Seven Layer Slaw Salad

This salad has tons of your favorite cold-slaw flavor, layered for a look that beats regular ol’ slaw hands down.

8. Layered Seafood Chef Salads

Chunks of crab meat star in this one that will please guests who crave tastes from the sea.

9. Layered Pizza Salad Recipe

If you’re a Friday-night pizza fan, try this salad. Complete with pizza toppings, you’ll love this summery spin on a family staple.

10. Layered Caribbean Chicken Salad

Mango and cinnamon bring the islands to mind in this salad that offers a dip into the different.

Try out one of these layered salads for a great addition to your summer table!

[recipe]

Who wants to spend all evening in the kitchen when there’s a pool chair and a good book calling your name?  These Chicken Alfredo Biscuit Pizzas are the perfect quick dinner for those lazy summer evenings, they take less than 20 minutes from start to finish with a little help from Progresso Recipe Starters and Grands Biscuits!

I was wondering how the “green stuff” on the pizzas would go down with my kids but they loved the sweet baby spinach!  If your kids won’t go for the spinach leaves, you can blend them together with the recipe starters for a fun green sauce.

Start by spreading the Grands Biscuits out on a cookie sheet or pizza pan (I used this vented pizza pan so I could throw it on the grill!).

Top with Progresso Creamy Parmesan Basil Recipe Starters and a light dusting of cheese.

Add chicken (shortcut: buy a rotisserie chicken at your grocery store and cut into pieces)

Top with baby spinach and more cheese!

Bake for 7-10 minutes at 400 degrees or if you want to grill them, place on grill over medium high heat for 10 minutes.  Serve immediately.  We ate ours outside on the patio with fresh fruit and salad, it was the perfect weeknight family dinner!

[recipe]

Mandy Heaston is a busy mom, gourmet cook — and opera singer! Look for Mandy’s posts on Tablespoon, and check her member profile often to see what she’s cooking up!

Here are a few more quick and easy pizzas that use Pillsbury Grands!

• Bacon and Eggs Breakfast Pizza
• Easy Grands Pepperoni Pizza
• Mexican Bubble Pizza
• Pizza Monkey Bread

My love affair with radicchio (pronounced “ra-dee-key-o”) wasn’t always sunshine and roses – but it wasn’t radicchio’s fault. I just didn’t know how to prepare it. But with a little research and taste-testing, I’ve discovered there are so many ways to use this versatile veg.

One of my favorite ways? This bomb Radicchio, Watercress and Fennel Salad. It’s a tossed salad of sorts with salty feta cheese, crunchy walnut pieces and a tart balsamic-red wine vinaigrette. Ladies and gentlefolk, you will LOVE it. Yes, even with all that radicchio in there. If you and radicchio haven’t come to good terms yet, this salad is a game-changer.

First, make the vinaigrette. You can toss all the ingredients for the dressing in a bowl and whisk it together, but I’ve found the jar method to be the best way. I can just seal up the jar, give it a good shake, drizzle the amount I want on my salad and store the extras in the fridge for tomorrow’s lunch. Or dinner. Or both. Because when you’ve got a vinaigrette and a salad that are this tasty, they’re hard to resist.

Gather your remaining ingredients, including fresh fennel (or anise, as some stores like to label it), watercress and of course, radicchio. Choose a small to medium sized head of radicchio that feels heavier than lettuce but lighter than cabbage. As for the fennel, use the bulb only for this recipe and save the fronds for a soup stock.

Prep your ingredients and toss them in a large bowl so they can mingle and be friends.

Add the feta, walnuts and dried cranberries, then drizzle with the vinaigrette. We’re on our way to magic saladtown!

Lightly toss everything together, then serve! It’s super easy and super delish.

What I love about this salad is how well the radicchio pairs with the vinaigrette. Serving the vegetable with sour flavors found in citrus, vinegar or even meats like salami help to tame its bitterness. Salty foods like capers or feta cheese also work wonders on the vegetable, as do fatty foods including butter and bacon. Serving radicchio with sweet fruits or jams or strong-flavored ingredients like blue cheese and mustard also helps to highlight its unique flavor.

If you just can’t get over that slightly bitter taste, though, you can cook up a small head of it chopped up in a skillet until sautéed or place a head of it, cut in half or into quarters, right on the grill, making it a perfect summer side.

There you have it, folks! Radicchio isn’t so ridiculous, after all… unless you mean ridiculously awesome! (Sorry, had to go there.)

What’s your favorite way to use radicchio?

[recipe]

Summertime Salads1 of 10

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For a refreshing (and refreshingly easy) dinner, think big, beautiful salads. These summer specialties blend fresh veggies and chicken with couscous and other fave flavors.

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Stephanie (aka Girl Versus Dough) is eating this salad for breakfast, too. Fo’ realz. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!

Sweet & sour pulled pork is a tangy crockpot version of the classic barbecue pulled pork. Rather than a rich, sweet barbecue sauce, this tender pork is cooked in a traditional sweet and sour sauce – with the addition of green peppers and pineapple for flavor and a kick of color. Served on sweet Hawaiian rolls, this is one recipe you’re gonna want to eat every day of the summer!

Lineup! Here’s what you need to get this recipe rockin’ in your crockin’.

Pop everything into a crockpot. Seriously. Just stick it all in. You can whisk all the wet ingredients together first, or just stir them with a fork around the sides of the pork. Either way, this recipe is sooo easy to prep and put together. Let it slow cook during the day….

Then get your party on all night long! The pulled pork will look like this once it’s all done.

But you’re not done yet, because the other best part of this recipe is a super simple side dish, courtesy of these Green Giant Valley Fresh Steamers. Simply microwave until cooked through, then serve it up alongside the sliders for a perfect flavor pairing.

May your summer be all sweet, no sour, and lots of delicious!

[recipe]

Slow Cooker Faves1 of 5

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Don't let your slow cooker collect dust in your cabinet, take it out and use it! Recipes using the slow cooker are easy to throw together, and clean up is a breeze.

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Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke’s profile to see what she cooks up next!