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Tag Archives: Memorial Day

S’MORES JUMBLE CAKE

01 Wednesday Jun 2016

Posted by Ceri Wilkin in bars and cookies, Recipes

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camping, delicious, easy, family, fun, kids, Memorial Day, summer, traditional

Although cooked in an oven in the comfort of home, this S’Mores Jumble Cake was as fun and delicious as the traditional summer treats that are cooked over a camp fire.

S’MORES JUMBLE CAKE

smores jumble cake

3/4 cup butter, melted, divided use

1 1/2 cups milk

1 (3.9-ounce) box instant chocolate pudding mix

1 (15-to-18-ounce) box chocolate cake mix

2 cups miniature marshmallows

2 graham crackers, broken into pieces

1/2 cup chocolate chips

Heat oven to 325F. Coat a 9-by-13-inch baking dish with 2 tablespoons of the melted butter.

Whisk together the milk and pudding mix in the bottom of the prepared baking dish. Add the cake mix, distributing it evenly. Pour the melted butter over the dry cake mixed whisk gently until just moistened.

Bake for 25 minutes. Top with marshmallows, broken graham cracker pieces and chocolate chips and bake 7 to 10 minutes more, or until cake is done and marshmallows are browned.

Enjoy!

Recipe adapted from the Northwest Arkansas Democrat Gazette, May 2016

www.nwaonline.com/

LEMON YOGURT CHICKEN

31 Tuesday May 2016

Posted by Ceri Wilkin in Chicken, Recipes

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delicious, easy, family, Memorial Day, outdoors, quick, summer

While driving home from our camping trip, we encountered a colossal downpour, running through it from the restaurant after lunch and slowing down to accommodate the vigorous, pelting rain and flow of water on the interstate once we were back on the road. It stopped after a while, and my son, who was captivated by the gorgeous aftermath insisted on taking this picture.

stormy sky

Once home, we grilled chicken outdoors in the clean, fresh air to welcome the unofficial start of summer.

LEMON YOGURT CHICKEN

lemon yogurt chicken

1 cup plain Greek yogurt

1/2 lemon juiced, plus 1 tablespoon lemon juice

zest from 1 lemon

1 tablespoon olive oil

4 cloves garlic, crushed

1 tablespoon paprika

1 teaspoon herbes de provence

1 teaspoon salt

1 teaspoon ground black pepper

4 to 6 chicken thighs

1 teaspoon harissa

Whisk together 1/2 cup yogurt, juice from 1/2 a lemon, lemon zest, olive oil, garlic, paprika, herbes de provence, salt and pepper. Pour into a resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air and seal bag. Marinate in refrigerator for at least 3 hours.

Heat an outdoor grill for medium-high heat and lightly oil the grate.

Combine remaining 1/2 cup yogurt, remaining 1 tablespoon of lemon juice and the harissa in a small bowl. Set aside.

Remove chicken from bag and transfer to a plate lined with paper towels. Pat chicken dry, season with a pinch of salt.

Grill chicken on preheated grill for 2 minutes, turn each piece and move to indirect heat. Grill, turning occasionally until well browned and meat is no longer pink in the center, 25 to 30 minutes.

Serve chicken with yogurt-harissa mixture on the side.

Enjoy!

Recipe adapted from Allrecipes

allrecipes.com/

ZUCCHINI MUFFINS

30 Monday May 2016

Posted by Ceri Wilkin in muffins, Recipes

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breakfast, camping, easy, Memorial Day

Gentle light flowing into our tent woke us early in the morning. I was enticed from my cozy bed and captivating book by the pot of coffee my husband had brewed and the promise of delicious Zucchini Muffins for breakfast.

After our first wonderful, restorative cup of coffee, my husband noticed, that overnight, tenaciously and unbelievably a mushroom had pushed its way up through the paving.

mushroom through paving

ZUCCHINI MUFFINS

zucchini muffins

1 1/2 sticks unsalted butter, at room temperature

1 1/2 cups sugar

2 eggs, beaten

1 tablespoon vanilla extract

1 1/2 cups flour

1 1/2 cups whole-wheat flour

1 tablespoon ground cinnamon

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground nutmeg

3 cups grated zucchini

1 cup golden raisins

Heat oven to 350F. Line muffin pans with baking liners.

Using a stand mixer, beat the butter and sugar on high speed until fluffy, about 2 minutes. Reduce speed to medium and beat in the eggs one at a time, and then the vanilla.

In a medium bowl, whisk the flour and whole-wheat flour, cinnamon, baking soda, salt and nutmeg until well combined. With the mixer running on high speed, gradually add the flour mixture to the butter mixture. Beat until just combined. Fold in the zucchini and raisins.

Spoon the batter into the baking liners, bake until golden and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool in the pans on wire rack.

Enjoy!

Recipe adapted from Rachael Ray, March 2014

www.rachaelraymag.com/

CHOCOLATE CANDY BLONDIES

29 Sunday May 2016

Posted by Ceri Wilkin in bars and cookies, Recipes

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camping, delicious, easy, family, fire, kids, Memorial Day, summer

After thoroughly searching our campsite for wood, Max built and started his first fire, under the careful attention and instruction of my Eagle Scout husband.

maxs first fire

We then delighted in its lively presence and gentle warmth from the comfort of our folding camp chairs, while sharing the Chocolate Candy Blondies I had baked the day before.

CHOCOLATE CANDY BLONDIES

chocolate candy blondies

1 cup butter

2 cups firmly packed brown sugar

3 eggs

1 tablespoon vanilla extract

2 1/4 cups flour

2 teaspoons baking powder

1 1/2 cups candy-coated chocolate pieces

Heat oven to 350F. Spray a 13-by-9-inch baking pan with baking spray.

In a small saucepan, melt butter over medium-low heat. Add brown sugar and cook, stirring occasionally, for 5 minutes or until mixture is smooth. Let cool for 10 minutes. Spoon mixture into a large bowl. Add eggs and vanilla, whisking until smooth.

In a medium bowl, whisk together flour and baking powder, gradually add to butter mixture, stirring until combined. Stir in the candy coated chocolate pieces. Spoon batter into prepared pan, bake for 25 minutes or until center is set. Let cool to room temperature.

Enjoy!

 

CHOPPED COLESLAW

28 Saturday May 2016

Posted by Ceri Wilkin in Recipes, Salad

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best, buttermilk, camping, coleslaw dressing, delicious, different, family, friends, Memorial Day, potluck

I made this delicious Chopped Coleslaw to share at our Annual Memorial Day camping trip.

CHOPPED COLESLAW

chopped coleslaw

1/2 head cabbage

1/2 cup finely chopped celery

1/2 cup finely chopped red bell pepper

DRESSING

1/2 cup mayonnaise

2 tablespoons sugar

1/4 cup milk

1/4 cup buttermilk

2 teaspoons white vinegar

1/4 teaspoon hot pepper sauce

freshly ground black pepper

Cut cabbage into 2 inch pieces. Place in food processor and pulse until chopped.

Add celery and bell pepper to cabbage. In a small bowl, whisk dressing ingredients until blended. Pour over coleslaw, toss to coat.

Enjoy!

Recipe adapted from Taste of Home

www.tasteofhome.com/

 

BLUEBERRY SOUR CREAM MUFFINS and CHOCOLATE HAZELNUT MUFFINS

25 Monday May 2015

Posted by Ceri Wilkin in Breakfast & Brunch, muffins, Recipes

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breakfast, camping, family, kids, Memorial Day, muffins, snack

It was cooler than usual for our annual camping trip this year, and relentless rain was predicted for much of the weekend. However, we were not to be deterred and bravely set up our tent, filled the mattresses with air, spread out our sleeping bags and snacks and launched the boat to take the kids tubing out on the lake.

lake degray kids tubing

Aside from one short burst of rain while we were lounging under a strategically placed tarp, sipping Sauvignon Blanc from a plastic cup, chatting and attempting to read a page or two, and another after we were already snuggled in our sleeping bags, we remained dry. Unfortunately our tent wasn’t so lucky, the bottom had distinct puddles of water that weren’t noticed until we stepped in them first thing in the morning.

lake degray tent

Cooking duties were divided among the 5 families, and as we were responsible for a breakfast, I thought it would be quickest and easiest just to make muffins at home, and bring them to share. Surprisingly they remained relatively unscathed in the sturdy plastic food bin, surviving the winding journey in the car, and being unceremoniously hauled from trunk to ground.

Nothing makes a body feel old like sleeping on an air mattress, with no close bathroom, and having to wait for a cup of strong, hot coffee after inelegantly disentangling from the sleeping bags and sleeping children, so I was glad there wasn’t any cooking over a campfire to be done first thing in the morning. Although I did freshen up the Blueberry Sour Cream Muffins in the cast iron skillet over the camp stove before serving them with the Chocolate Hazelnut Muffins, yogurt and fruit.

BLUEBERRY SOUR CREAM MUFFINS

blueberry sour cream muffins

TOPPING

1/2 cup light brown sugar

1/3 cup flour

4 tablespoons unsalted butter, softened

1 teaspoon cinnamon

MUFFINS

1 1/2 cups plus 1 tablespoon flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 egg

3/4 cup sugar

1 tablespoon unsalted butter, melted

1 rounded cup sour cream

1 teaspoon vanilla extract

3/4 teaspoon finely grated lemon zest

1 rounded cup frozen blueberries

MAKE THE TOPPING

Heat oven to 375F. In a medium bowl, combine the brown sugar, flour, butter and cinnamon. Rub with your fingers to form coarse crumbs. Refrigerate until ready to use.

MAKE THE MUFFINS

Butter a 12-cup muffin pan, or line with paper liners. In a medium bowl, whisk the 1 1/2 cups flour with the baking powder, baking soda and salt. In a large bowl, using an electric mixer, beat the egg at medium speed until frothy. Add the sugar and melted butter and beat until pale yellow, 1 minute. Beat in the sour cream, vanilla and lemon zest until blended. Add the dry ingredients and beat at low speed until almost blended. In a bowl, toss the blueberries with the remaining 1 tablespoon of flour. Using a rubber spatula, fold the blueberries into the batter. Fill the muffin cups three-fourths full of batter and sprinkle with the topping. Bake for 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the pan and let cool on a rack.

Enjoy!

Recipe adapted from Food and Wine, December 2009

www.foodandwine.com/

CHOCOLATE HAZELNUT MUFFINS

chocolate hazelnut muffins

2 cups flour

2 teaspoons baking powder

3/4 teaspoon salt

1 to 1 1/2 cups chocolate chips

1/4 cup cocoa

2/3 cup buttermilk

2/3 cup vegetable oil

2 eggs

3/4 cup sugar

1/2 cup chocolate hazelnut spread

raw sugar for topping muffins

Heat oven to 400F. Line a 12-cup muffin pan with paper liners. In a bowl, whisk the flour, baking powder, salt, chocolate chips and cocoa powder. In a large bowl, whisk the buttermilk, oil, eggs, sugar and hazelnut spread. Add the dry ingredients to the wet mixture, and fold until just barely blended.

Divide the batter among the liners, sprinkle with raw sugar. Bake until puffed and golden brown and a toothpick in the center comes out clean, 13 to 17 minutes. Cool in the pan.

Enjoy!

Recipe adapted from Rachael Ray, March 2015

www.rachaelray.com/

ALL AMERICAN POTATO SALAD

24 Sunday May 2015

Posted by Ceri Wilkin in Recipes, Salad

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delicious, easy, eggs, grilling, Memorial Day, potato, quick

A delicious summer staple – perfectly complimenting any other dish on the menu!

ALL AMERICAN POTATO SALAD

all american potato salad

1 1/2 to 2 pounds of potatoes, cut into 3/4 inch cubes

1 tablespoon plus 1/2 teaspoon salt, divided use

2 tablespoons champagne vinegar

1 celery rib, chopped

2 tablespoons sweet pickle relish

1/4 – 1/2 cup mayonnaise

1/2 teaspoon dry mustard

1/2 teaspoon celery seed

2 tablespoons fresh parsley, finely chopped

1/4 teaspoon ground black pepper

2 hard cooked eggs, peeled and cut into 1/4 inch cubes

Place potatoes in large saucepan and add water to cover by one inch. Bring to a boil over medium high heat, add 1 tablespoon of the salt, reduce heat to medium and simmer, stirring once or twice, until potatoes are tender but still firm, about 8 minutes.

Drain potatoes and transfer to a large bowl. Add vinegar and toss gently to combine. Let stand until potatoes are just warm, about 20 minutes.

Meanwhile, in a small bowl, stir together chopped celery, onion, pickle relish, mayonnaise, dry mustard, celery seed, parsley, black pepper and the remaining 1/2 teaspoon salt. Gently fold dressing and eggs into potatoes. Cover and chill.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, May 2009

www.arkansasonline.com/news/features/food/

CHARRED CORN SALAD WITH MINT, PARSLEY AND CILANTRO and WATERMELON SUMMER SALAD

23 Saturday May 2015

Posted by Ceri Wilkin in Recipes, Salad

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corn, easy, feta cheese, grilling, healthy, Holiday, Memorial Day, quick, sides, watermelon

These two fresh and delicious salads are quick to make and are the perfect accompaniment to the traditional Memorial Day grill out.

CHARRED CORN SALAD WITH MINT, PARSLEY AND CILANTRO

charred corn salad

4 ears of corn, shucked

olive oil

salt and freshly ground black pepper to taste

1 shallot, finely chopped

2 1/2 tablespoons fresh lime juice

1 teaspoon maple syrup

1 jalapeño, seeded and thinly sliced

3 tablespoons chopped mint leaves

3 tablespoons chopped parsley leaves

3 tablespoons chopped cilantro leaves

Heat grill. Brush the corn with olive oil and season with salt and pepper. Grill over moderately high heat, turning, until crisp tender, about 12 minutes. Let cool.

Meanwhile, in a small bowl, combine the shallot and lime juice and let stand for 10 minutes. Stir in the syrup, jalapeño and 2 tablespoons of oil and season with salt and pepper.

Cut the kernels off the cobs, place in a bowl with the shallot mixture and toss. Add the mint, parsley and cilantro and toss again. Serve warm.

Enjoy!

Recipe adapted from Food and Wine, September 2012

www.foodandwine.com/

WATERMELON SUMMER SALAD

watermelon summer salad

1 cucumber, diced

1/4 cup apple cider vinegar

4 tablespoons olive oil, divided

3 cups watermelon, diced

3 tomatoes, diced

2 tablespoons red wine vinegar

salt and freshly ground black pepper

1 tablespoon sugar

1/2 cup feta cheese, diced

Place cucumber, apple cider vinegar and 2 tablespoons of olive oil in a bowl with a tight fitting lid, stir to combine. Add a couple of dashes of pepper, close the lid and refrigerate for 2 hours and up to overnight.

Place watermelon and tomatoes in a large bowl. With a slotted spoon, strain cucumber from vinegar mixture, and place in bowl with watermelon. Discard vinegar mixture. Sprinkle salt and sugar over watermelon mixture, mix until combined. Add red wine vinegar and remaining 2 tablespoons of olive oil, season with black pepper, stir until combined. Top with feta cheese.

Enjoy!

Recipe adapted from The Dining Guide, August 2014

http://www.arktimes.com/arkansas/dining/Section?oid=861839

SPARKLING BERRY SANGRIA

22 Friday May 2015

Posted by Ceri Wilkin in Cocktails, Recipes

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blueberries, club soda, delicious, fun, Memorial Day, orange, orange liqueur, raspberries, refreshing, rose wine, strawberries, summer

A light, refreshing Sangria is a fun and delicious way to start the summer.

SPARKLING BERRY SANGRIA

sparkling berry sangria

1 bottle rose wine, chilled

1 1/2 cups club soda, chilled

1/2 cup orange liqueur

8 ounces strawberries, halved

6 ounces raspberries

6 ounces blueberries

2 oranges, 1 sliced into rounds, 1 juiced

ice cubes

In a large pitcher, gently stir all ingredients except for the ice. Pour sangria and fruit into ice-filled glasses.

Enjoy!

Recipe adapted from Rachael Ray, May 2015

www.rachaelray.com/

COLORFUL COLESLAW and MARDI GRAS SLAW and HARVEY HOUSE SLAW

26 Monday May 2014

Posted by Ceri Wilkin in Coleslaw, Recipes, Side Dishes, Summer, Vegetables

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coleslaw, Holiday, lime, mayonnaise, Memorial Day, mustard, oil, Uncategorized, vinegar

Thinking of all those who have served in the Armed Forces on this Memorial Day.

Although this holiday typically signals the beginning of the summer vacation season – outdoor cooking, being by the water, boating, picnicking, sunscreen and bug spray, the kids in our district were in school today, making up one of the days they were at home over the winter, due to inclement weather.

However, we barbecued with friends over the weekend, camped and spent a lot of time beside, on, and in the lake, so they were able to have a taste of summer, before being dropped at the school doors this morning.

The three coleslaw recipes below are all delicious, and would be wonderful and welcome at any celebration.

 Colorful Coleslaw

3 tablespoons grainy mustard 2 tablespoons honey 2 tablespoons fresh lime juice 2 tablespoons cider vinegar 2 tablespoons olive oil salt and freshly ground black pepper to taste 1/8 head red cabbage, cored and thinly sliced 1/8 head green cabbage, cored and thinly sliced 1 carrot, shredded 1 green pepper, cored and diced 1/2 fennel bulb, halved, cored and thinly sliced 1/4 cup fresh cilantro leaves, chopped 1 tablespoon poppy seeds In a large serving bowl, whisk together the mustard, honey, lime juice, vinegar, oil, salt and pepper. Add the cabbages, carrot, green pepper, fennel, cilantro and poppy seeds, and toss well to combine. Adjust seasonings as desired. Enjoy! and please share recipedoodle with your friends! Recipe adapted from USA Weekend, May 2012 www.usaweekend.com/section/FOOD04/Recipe-Archive‎

Mardi Gras Slaw

1/3 cup mayonnaise (I used low fat) 2 tablespoons cider vinegar 1 teaspoons mustard seeds 1/2 teaspoon salt 1/8 teaspoon ground red pepper 4 cups thinly sliced green cabbage 1 cup thinly sliced red cabbage 1/2 cup shredded carrot 3 green onions, chopped

Combine mayonnaise, cider vinegar, mustard seeds, salt, and ground red pepper, stir with a whisk. Add the green cabbage, red cabbage, carrot and green onions, toss to coat.Enjoy! Recipe adapted from Cooking Light, July 2013 www.cookinglight.com/food/recipe-finder/‎

Harvey House Slaw

1 celery stalk, sliced 1/4 cup parsley, chopped 1/2 package coleslaw mix 1 teaspoon dry mustard 1 teaspoon celery seed 2 tablespoons sugar 1 teaspoon salt 1/2 cup vinegar 1/4 cup oil

In a large bowl, mix celery, parsley and coleslaw mix. In a saucepan combine mustard, celery seed, sugar, salt, vinegar and oil. Mix well and bring to a boil, stirring. Pour over slaw. Cover and refrigerate for at least 4 hours. Drain excess liquid. Toss well to mix before serving. Enjoy! Recipe adapted from We Gather Together, October 2001

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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