Dinner with Dad

Gourmet Girls invited their dad's to join us for the month of July. Our theme was 4th of July Picnic. We all met up at my sister's house and had dinner in her shady backyard. I think that the dad's really enjoyed themselves. Especially after hearing all about the recipes we make each month. I think that felt they were missing out. The girls made a good showing! We had a great variety of recipes all the way from traditional baked beans to spring rolls. The dad's even got to vote for their favorites and I don't think it was any easy task. Here are some of the girls with their dad's and a couple of recipes featured at the bottom...(sorry, this makes 2 months in a row that I forgot to take pictures of the actual food)

Michele: Lemon Salad

Cindi: Hawaiian Pineapple Wings

Kathryn: 4th of July Baked Beans


Vanessa: Lemon Cream Pies
Heather: Kiwi Summer Rolls


Jill: Chocolate Cake w. Chocolate Covered Strawberries
Amy: Chicken w. Lime & Avacado Wraps


Jen: Grandma's Potato Salad


Brittany: Pasta Chicken Salad
Christy: Double Chocolate Mousse Cups


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HAWAIIAN PINEAPPLE WINGS

2 lb. chicken wings
2 cloves garlic, minced
6 Tbsp. brown sugar
¾ cup beer
2 Tbsp. Dijon mustard
1-20 oz.& 1 8oz. can crushed pineapple w/ juice
6 Tbsp. soy sauce

1 cup Budweiser BBQ sauce
½ cup honey

In a large saucepan, combine sauce ingredients. Bring to a boil and cook until slightly thickened and the alcohol has cooked out of the beer. Approximately 30 minutes. Set aside to cool. Pour half the sauce over wings in bag, seal and toss. Refrigerate overnight. Cover and refrigerate remaining marinade. Drain and discard the marinade. Place chicken in a 5-qt. slow cooker; top with reserved sauce. Cover and cook on low for 3-1/2 to 4 hours. Remove wings from slow cooker and Finish in broiler for just a few minutes. Until sauce is caramelized and sticky.

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LEMON CREAM PIES

1/4 cup water

1-4oz. pkg. sugar free lemon gelatin

2-6 oz. containers fat free lemon yogurt

1-8 oz. sugar free Cool Whip

2 pkgs. mini graham crusts

In a small saucepan bring water to a boil. Mix in lemon gelatin and whisk until dissolved. Add the yogurt, mix thoroughly. Fold in Cool Whip and pour into crusts. Refrigerate for 4 hours. Top with Cool Whip and a lemon slice.