free recipes

Saving gas means staying at home—and enjoying family time this summer with these refreshing and delightful recipes.

Cherry Cheese Brownie Bars

1 (16-ounce) package fudge brownie mix
2 teaspoons vanilla
1 egg
1 (14-ounce) can sweetened condensed milk
1 (8-ounce) package cream cheese, softened
1 (21-ounce) can cherry pie filling

Prepare brownie mix as directed on package, except bake only 20 minutes. Beat vanilla, egg, milk, and cream cheese until smooth and pour over partially baked brownie mix. Bake until topping is set, about 25 minutes. Cool. Spread cherry pie filling on top.

Contributed by Serving from the Heart

Best of the Best from Michigan Cookbook (New Edition)

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Buy all three featured selections (below) as a set for only $35.00!

Mom's Hamburgers

1 pound ground beef
1 egg, beaten
1/2 teaspoon salt (or to taste)
Dash of pepper
3/4 cup crushed cornflakes
2 tablespoons minced onion
1 1/2 tablespoons Worcestershire sauce
1/4 cup bottled chili sauce
1/4 cup barbecue sauce

Combine ingredients. Mix thoroughly. Form into 6 or 7 patties. Broil 4–5 inches from heat. Broil about 8–10 minutes. Then turn and broil 5–7 minutes more. Serve on Roman Meal or white hamburger buns.

Even Easier: A 2-sided contact grill does these in less than half the time.

Contributed by Family Favorites by the Miller’s Daughters

Recipe Hall of Fame Quick & Easy Cookbook

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Red, White, and Broccoli Salad

1 (8-ounce) package seashell pasta
1/2 cup finely chopped cauliflower
1/2 cup finely chopped broccoli
1/2 cup diced red bell pepper
1 1/4 cups zesty Italian dressing

Cook pasta in a large pot of boiling salted water for about 10 minutes. Drain, and run under cold water to stop the cooking process. Combine cooled pasta, cauliflower, broccoli, red bell pepper, and salad dressing in a salad bowl. Season with salt and pepper to taste, if desired.

500 Fast & Fabulous Five-Star 5-Ingredient Recipes

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Lemonade II

2 quarts cold water
2 cups granulated sugar
3/4 cup lemon juice

Boil sugar in water for 2 minutes. Allow the syrup to cool. Add lemon juice, stir well, and refrigerate. Makes 2 quarts.

The Southern Cook's Handbook

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