Maple Orange-Glazed Turkey Roast

Use an instant-read thermometer to determine when the turkey is ready. Cooking the bird on the grill adds a smoky taste. 

Ingredients

• 1   clove garlic, minced
• 1   tablespoon snipped fresh marjoram or 1 teaspoon dried marjoram, crushed
• 1/4  teaspoon salt
• 1/4  teaspoon pepper
• 3/4  cup orange juice
• 1   tablespoon cornstarch
• 1/2  cup maple syrup
• 1   teaspoon finely shredded orange peel
• 1  2 1/2 - 3 1/2 pound boneless turkey roast
•  2   tablespoons butter, melted

   

  Directions: 

   

  1. In a small bowl combine garlic, marjoram, salt, and pepper; set aside. For glaze, in a small saucepan stir together the orange juice and cornstarch; add half of the seasoning mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in maple syrup and orange peel; set aside.

  2. Brush the turkey roast with melted butter and rub with remaining seasoning mixture. Insert a meat thermometer near the center of the roast.

  3. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place the turkey roast directly on the grill rack over the pan. Cover; grill for 2 to 2-1/2 hours or until thermometer registers 165F. Add coals to maintain heat every 30 minutes. Brush with glaze the last 30 minutes of grilling. Remove meat from grill. Cover with foil; let stand for 15 minutes before carving. (The meats temperature will rise 5F during standing.) Bring any remaining glaze to boiling; pass with turkey. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)

   

  Servings: 10 to 12

  Prep Time: 20 mins

 Source: Recipe.com

Barbecue Baked Beans

Homemade baked beans are one of the best comfort foods, and they make a fantastic lunch main. Serve baked beans with corn bread on the side and you're done, or pair with meats or dark greens for a lunchtime comfort food fest.

Ingredients:

• 1  28  ounce can baked beans, drained
• 2  16  ounce cans butter beans, drained
• 2  16  ounce cans navy beans, drained
• 1  10  ounce can barbeque beef
• 1/2  cup chopped onionsee savings
• 1/2  cup lightly packed brown sugar
• 1/2  cup dark corn syrup
• 1/4  cup prepared mustard
• 1/4  cup barbecue sauce

Directions:

1. Preheat oven to 350 degrees.

2. In a large bowl, combine all ingredients. Spoon into a lightly greased 3-quart baking dish.

3. Bake uncovered for 1 hour, stirring once.

Source: bhg

Homemade Buttermilk Herb Ranch Dressing

 
Freshly-made ranch dressing seasoned with fresh-chopped garden dill, parsley and chives tastes great on salads, served as a dipping sauce with fresh vegetables, crispy chicken tenders and Buffalo wings or as a condiment for sandwiches.

Ingredients:

• 1   cup mayonnaise
• 1/2  cup sour cream
• 1/4  cup buttermilk
• 1   tablespoon fresh parsley, minced
• 1   tablespoon fresh chives, minced
• 1   tablespoon fresh dill, minced
• 1   tablespoon apple cider vinegar
• 1   teaspoon fresh garlic, minced
• 1   teaspoon lemon juice
• 1/2  teaspoon Lea & Perrins Worcestershire sauce
• 1/8  teaspoon Tabasco (to taste)
• 1/4  teaspoon kosher salt
• 1/4  teaspoon black pepper

   

  Directions:

   

  1. Combine all ingredients in bowl and whisk to blend.

  2. Cover and chill for several hours to infuse flavors.

   

  Source: bhg

Peach Upside Down Cake

Serve this moist and beautiful cake for dessert at a summer cookout or barbecue. 

Ingredients:

• 1/4  cup butter
• 1/2  cup packed brown sugar
• 1 1/2 - 2   cups sliced, pitted and peeled peaches or frozen unsweetened peach slices, thawed and large slices cut in half lengthwise
• 1 1/4  cups all-purpose flour
• 1 1/4  teaspoons baking powder
• 1/4  teaspoon salt
• 1/2  cup butter, softened
• 3/4  cup granulated sugar
• 1   egg
• 1   teaspoon vanilla
• 1/2  cup milk

 Directions:

 

1.Place 1/4 cup butter in an 8x8x2-inch baking pan. Warm in a 350 degrees F oven about 5 minutes or until butter is melted. (Be sure to watch carefully to avoid over browning the butter). Remove pan from oven. Add brown sugar, stirring until sugar is completely moistened. Spread sugar mixture evenly in pan. Arrange peach slices evenly over brown sugar mixture. Set aside.

2.In a medium bowl, combine the flour, baking powder and salt; set aside. In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar until well combined. Add egg and vanilla, beating until combined. Alternately add the flour mixture and milk to beaten butter mixture, beating on low speed after each addition just until combined. Spread batter evenly over the peaches in the pan.

3.Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen cake from sides of pan; invert onto a large serving plate. Cool for 10 to 15 minutes more. Serve warm. Makes 8 servings.

 Source: Recipe.com