Stelzer Dental Shares Summer BBQ Recipes
Pool parties + Sandy beach days + BBQ’s = Summer
The smell of the grill, waves crashing and the sound of kids laughing by the pool make us all think of summer. Nothing is better than spending the days and nights of summer with friends, family, and good recipes. The staff at Stelzer Dental will hold onto summer days as long as we can. Check out some of our favorite recipes:
Dr. Stelzer: Slow Cooker Chicken BBQ
6 frozen skinless, boneless chicken breast halves
1 (12oz.) bottle bbq sauce
½ cup Italian salad dressing
¼ cup brown sugar
2 Tbsp. Worcestershire sauce
Place chicken in slow cooker. In a bowl, mix the bbq sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over chicken.v
Cover, and cook 3-4 hours on high or 6-8 hours on low.
Enjoy on a Kaiser roll.
Erica: Giant Chocolate Chipwich Cake
2 packages/logs refrigerated chocolate chip dough (unless you like to make your own)
½ gallon ice-cream (I prefer vanilla)
3 cups mini chocolate chips
Preheat oven to 350 degrees.
Line two 9-inch cake pans with parchment paper and press each package of cookie dough into the bottom of each pan. Bake approximately 20 mins. Let cool, then freeze for 30 mins.
Spread the ice cream evenly on top of one cookie. Place the other cookie on top. Smooth the ice cream on the sides of cookies and then freeze again for 2 hours.
Press chocolate chips around the ice cream until covered completely. Place back in the freezer until you are ready to serve.
Laura: Marinated Cheese Recipe
1 box Ritz crackers
1 block (8oz.) sharp cheddar cheese
1 package (8oz.) cream cheese
½ cup extra virgin olive oil
½ cup balsamic vinegar
1 jar (2 oz.) diced pimento, drained
½ tsp salt & ½ tsp pepper
1 tsp basil
Fresh chopped parsley
Cut cheese block into ½ lengthwise. Then cut each half crosswise into ¼ inch thick slices. Cut cream cheese into a similar size and shape.
Arrange cheese slices alternately in a shallow serving dish standing each slice on its edge.
Mix together olive oil, pimentos, salt, pepper, basil, and parsley. Shake well. Pour marinade over cheese.
Cover and chill 6-8 hours.
Amy: Chicken Stuffed Portobello Mushrooms
1 Rotisserie Chicken
1 Yellow onion
4 Portobello mushroom caps (scoop out so they are able to be stuffed)
½ cup seasoned bread crumbs
½ Parmesan Cheese (shredded)
¼ cup Olive Oil
Preheat oven to 375 degrees
Thinly slice the onion and saute’ in olive oil
Shred rotisserie chicken
In a large bowl, combine cooked onion, chicken, breadcrumbs, parmesan cheese, and 1-2 Tbsp. olive oil and mix
Put Mushroom caps (face up) on a baking pan and stuff with chicken mixture. Sprinkle with a little more Parmesan cheese.
Bake on 375 degrees for 15 mins or until cheese is browned.
Carisa: Green Taco Salad Dip
2 ripe avocados
1 (8oz.) cream cheese
2 tomatoes, chunked
6-8 green onions sliced
1 can of sliced ripe olives
Shredded cheddar cheese
Salt & pepper
In a blender mix avocados, cream cheese, and a few splashes of lemon juice. Blend until smooth-you may want to soften the cheese.
Spread mixture on serving platter and salt & pepper.
Layer on top of mixture-lettuce, green onions, and olives. Top with cheddar cheese. Serve with taco chips.
Valerie: Pumpkin Bread
½ tsp. nutmeg
1 tsp. cinnamon
1 ½ salt
3 cups granulated sugar
1 cup canned pumpkin
2/3 cup water
2 tsp. baking soda
3 cups sifted flour
¾ cup oil
Preheat oven to 350 degrees.
Mix nutmeg, cinnamon, salt, and sugar in a bowl. In a separate bowl mix eggs and oil. Combine these two mixtures.
Mix pumpkin and water in a bowl. Mix baking soda and flour in a separate bowl. Add pumpkin mixture to the #2 mixture; then add the baking soda and flour to this mixture so all ingredients are mixed.
Pour batter evenly into 3 one-pound greased coffee cans. Bake for 60-90 minutes. Let cool for 30-45 mins.
Stelzer Dental wishes you a fabulous summer! Stay tuned for our fall crockpot recipes!