If you’re me, everything is the last minute these days. Where does the time go? If you’re short on time but want to wow your guests with some delicious food — here are some ideas.
Watermelon Barbeque Sauce
Makes: 3 1/2 cups Hands-on Time: 5 min. Total Time: 5 min.
Pick up a slab or two of ribs from your favorite ‘cue joint to serve with this sweet and zippy sauce.
3 cups chopped seedless watermelon
1 (18-oz.) bottle barbeque sauce
2 Tbsp. lemon juice
1. Process chopped watermelon in a food processor until blended. Stir together watermelon puree, barbecue sauce, and lemon juice.
Tangy Blue Cheese Slaw
Makes: 8 servings Hands-On Time: 10 min. Total Time: 10 min.
Don’t be tempted to add more mayonnaise. Expect the dressing to lightly coat the slaw mix, and give it a toss just before serving.
½ cup white wine vinegar
¼ cup mayonnaise
¼ cup Dijon mustard
2 Tbsp. sugar
½ tsp. salt
½ tsp. pepper
2 (16-oz.) packages shredded coleslaw mix
4 green onions, sliced
1 (4-oz.) package crumbled blue cheese
1. Whisk together first 6 ingredients. Pour dressing over coleslaw mix and sliced green onions. Toss together, and top with crumbled blue cheese.
Blueberry Cobbler with Sugared Star Shortcakes
Makes: 10 servings Hands-On Time: 10 min. Total Time: 18 min.
Look for sparkling sugar at craft stores and supercenters. If you’re in a pinch, granulated sugar is a good substitute. Reduce amount to 2 teaspoons.
2 pt. fresh blueberries
½ cup granulated sugar
1 Tbsp. lemon juice
1/8 tsp. almond extract
2 (12-oz.) cans refrigerated buttermilk biscuits
1 Tbsp. coarse sparkling sugar
Sweetened whipped cream
1. Preheat oven to 400°. Combine first 4 ingredients in a medium saucepan. Cook over medium-high heat 5 minutes or until bubbly and sugar dissolves. Remove from heat.
2. Separate biscuits, and flatten each into a 3 ½ – inch circle. Cut with a 3- inch star shaped cutter, and place on a lightly greased baking sheet; sprinkle with sparkling sugar, pressing to adhere. Bake at 400° for 8 minutes or until lightly browned.
3. Spoon blueberry mixture into 1- bowls; top with biscuits. Serve with whipped cream.
Recipes and photo are courtesy of Southern Living and The Half Hour Hostess.