Summer Recipes from Home & Family

Super-Stuffed Gourmet Burgers
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Super-Stuffed Gourmet Burgers

Ingredients for Jalapeno Queso Burgers

  • 2 lbs extra lean ground beef
  • 1 or 2 finely diced jalapeño peppers
  • 1 tbsp chopped fresh thyme
  • ½ tsp freshly ground black pepper
  • 1 tsp kosher salt
  • 2 tbsp smoked paprika
  • 1 clove minced garlic
  • 1/2 tsp ground cumin
  • 4 tbsp Worcestershire sauce

Ingredients for Meat Lovers Bacon and Sausage Burgers

  • 4 slices bacon
  • 1/4 cup chopped onion
  • 1 can (4 ounces) mushroom pieces, drained and finely chopped
  • 1 pound lean ground beef
  • 1 pound Pork Sausage
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 8 hamburger buns, split and toasted
  • arugula, optional

Ingredients for Inside Out Cheeseburgers

  • 1 ½ lbs 15-20% ground Beef
  • ½ Cup minced dill pickles
  • ¼ Cup minced grilled onions
  • ½ Cut shredded cheddar cheese
  • Ketchup
  • 1 Tsp. Garlic Powder
  • 1 Tbsp. Onion Powder
  • 2 Tbsps. Worcestershire Sauce
  • Garnish with tomato, arugula, cilantro

Directions for Queso Jalapeno Pepper Burgers

1) Form into 8 individual burger patties. On four of the patties, place about
2 ounces thinly sliced queso fresco cheese layered with a sprinkle of diced jalapeño peppers between the layers of cheese.

2) Place the remaining four patties over the cheese and pinch the edges together to seal.
Grill over medium high heat for 4-5 minutes per side or longer if you prefer well-done. Serve on brioche buns.

Directions for Meat Lovers Bacon and Sausage Burger

1) In a large skillet, cook bacon over medium heat until crisp. Remove bacon and discard all but 2 tablespoons drippings. Saute onions in drippings until tender. Crumble bacon; add with mushrooms to skillet and set aside.

2) Meanwhile, combine beef, pork, cheese, pepper, and garlic powder in a large bowl. Shape into 16 patties. Divide bacon mixture and place over eight of the patties. Place remaining patties on top and press edges tightly to seal.

3) Grill over medium heat until well-done (pork sausage in burgers requires thorough cooking). Serve on buns, with lettuce if desired. Yield: 8 servings.

Directions for Inside Out Burgers

Place beef in patty press. In hole, add pickles, onions, cheese ketchup. Garlic powder, Worcestershire sauce. Grill over medium heat until well-done. Serve on Brioche Buns.

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Berry Cherry Cobbler Pie
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Berry Cherry Cobbler Pie


  • Cooking Spray
  • 1 refrigerated piecrust at room temperature
  • One 21-ounce can mixed berry pie filling (or 2 cups fresh or thawed frozen berries)
  • One 21-ounce can cherry pie filling
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 5 tablespoons unsalted butter, cubed
  • ¼ cup milk
  • 1 large egg, lightly beaten

Berry Cherry Cobbler - Home & Family


1. Preheat your oven to 350F. Lightly spray a 9-inch-diameter pie plate with cooking spray. Drape the pie crust over the pie plate and gently press the crust into the plate. Crimp or tuck in the piecrust edges and fill the crust with both pie fillings, using a spoon to gently mix them together in the crust. Set aside.

2. Whisk together the sugars, flour, and baking powder in a medium bowl. Cut in the butter, using two forks or a pastry cutter, until the mixture resembles coarse crumbs. Add the milk and beaten egg and gently mix to combine. Do not overmix, as this leads to a tough cobbler topping; the mixture should just barely come together.

3. Drop heaping spoonfuls of the cobbler mixture evenly over the pie. Bake for 5- to 65 mins, until bubbly. You may need to tent the top of the pie with the halfway mark. Remove the pie from the oven and allow to cool to room temperature. Serve with ice cream, if desired.

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Unicorn Fruit Cones
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Unicorn Fruit Cones


  • Box of ice cream cones
  • 1/2 bag milk chocolate morsels
  • 2 T rainbow sprinkles
  • 5 strawberries, chopped
  • 10 blueberries
  • 10 blackberries
  • 1 small banana
  • 1/2 c. rainbow marshmallow minis

Unicorn Fruit Cones - Home & Family


1) Melt the chocolate morsels in glass dish in the microwave for 30 seconds, stir, then 30 seconds more.

2) Dip the tops of the cones in to the chocolate and scatter with sprinkles before it sets. Place in the refrigerator for 5 minutes to help the chocolate set.

3) Fill cones with chopped fruit and marshmallows.

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Sticky Ribs
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Sticky Ribs


  • 2 full racks pork BABY BACK RIBS
  • 1 1-inch piece of GINGER, sliced thin
  • 4 cloves garlic, crushed
  • 1 cup hoisin sauce
  • 1 tablespoon rice wine vinegar
  • ¼ cup low-sodium soy sauce
  • 3 tablespoons light brown sugar

Ingredients for Butter Lettuce Salad

  • 2 heads butter lettuce 
  • 4 Tablespoons extra-virgin olive oil 
  • 2 Tablespoons red wine vinegar 
  • 1 teaspoon Dijon mustard 
  • Sprinkle Salt and freshly ground pepper, to taste 
  • 1 Tablespoon snipped fresh chives 
  • 1 Tablespoon. chopped fresh tarragon  

Directions for Ribs

1. Preheat oven to 400˚F.

2. Bring a large pot of water to a boil. Add ribs, ginger, and garlic. Bring back to a boil and let simmer for 20 minutes. Turn off heat and let sit for about 5 minutes.

3. In a saucepan, combine hoisin sauce, vinegar, soy sauce, five-spice powder, and brown sugar. Heat until sugar is dissolved and sauce is smooth and thick. Then reduce for about 10 minutes on medium heat. Set aside.

4. Drain ribs and pat dry with some paper towels. Line a 36 x 18-inch rimmed baking sheet with aluminum foil. Place ribs on baking sheet and brush all over with marinade.

5. Place in oven and roast for 30 minutes, basting with a brush every 15 minutes with more marinade.

6. Serve on a platter and spoon extra sauce on top.”

Directions for Salad

1. Separate the lettuce leaves. Wash, rinse and dry the lettuce. place on a large platter placing them on top of each other almost like building a small lettuce tower, smaller leaves to go on top.

2. In a large bowl, whisk together the olive oil, vinegar, mustard, salt and pepper to make a vinaigrette. Drizzle over the lettuce, Sprinkle the chives and tarragon on top. Serve immediately.

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Sand Castle Cake
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Sand Castle Cake

Ingredients for Cake

  • Chocolate Cake; I used 2 8 inch rounds for this specific cake
  • 5 ice-cream cones with flat bottoms

Ingredients for Buttercream Icing

  • 1 cup unsalted butter; room temperature
  • 1 pound powdered sugar
  • 2-5- tablespoons whole milk; room temperature
  • 1 teaspoon vanilla extract

Ingredients for Sand

  • 2 cups ground graham crackers
  • 2 cups coconut, toasted and finely ground
  • White Candy Coating Chocolate
  • Candy Seashell mold


1. Buttercream Icing:
2. Beat the butter until it becomes light
3. Add in the powdered sugar and slowly begin to mix together
4. Add in the vanilla extract
5. With the mixer running (stand mixer or hand mixer works) add in a couple tablespoons of room temperature milk; add more if the frosting is too thick; you are looking for it to be spreadable and smooth
6. For the "sand"
7. Preheat oven to 350 degree
8. Place the coconut onto a baking sheet lined with parchment paper and spread it out so it is in an even layer
9. Place in the oven for 5-10 minutes or until lightly toasted, and the color of sand you are looking for
10. Allow to cool
11. Place the graham crackers and the cooled toasted coconut into a food processor and process until it looks like sand!
12. White Chocolate Seashells:
13. Place the white candy coating chocolate in a bowl over a pot with simmering water, being sure the water isn't touching the bowl
14. Stir frequently until the chocolate has melted
15. Pour the chocolate into the clean candy molds
16. Tap on the counter to help the chocolate spread throughout the mold
17. Place in the fridge to harden
18. Once hardened, the chocolate can be removed from the mold
19. For the Cake
20. Place the cake on a cake stand
21. Apply the "crumb coat" which is a single layer of icing to hold down any crumbs
22. Place in the fridge for 15-30 minutes
23. Take the cake out, and immediately apply another clean layer of icing, smoothing it out with an off-set spatula to make it look clean
24. Use your hands to apply the "sand" around the sides of the cake
25. Cover the ice-cream cones with frosting, and coat them with sand
26. Place the ice-cream cones around the top of the cake
27. Cover the top of the cake that is still showing frosting with the "sand"
28. Place the white chocolate seashells around the cake as desired

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Roasted Chicken with Summer Fruit Salad
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Roasted Chicken with Summer Fruit Salad
Roasted Chicken with Summer Fruit Salad
Lunch, Dinner
Seasonal Event:
4-6 Servings

For Salad:

  • 1 1/2 cups roasted chicken, spatchcocked and shredded
  • 4 cups mixed greens (mix of arugula, kale, spinach)
  • 1 avocado, thinly sliced
  • 1 cup strawberries, quartered
  • 1/4 cup vegan parmesan cheese, crumbled 
  • salt and pepper to taste

For Herb Paste:

  • 4 cloves garlic grated
  • 1 lemon zested
  • 5 sprigs thyme, picked
  • salt
  • pepper
  • olive oil

For Chicken:

  • 1 (3 ½ pound) whole chicken
  • Salt & Freshly ground black pepper
  • Olive oil

For White Balsamic Vinaigrette:

  • 3 tbs white balsamic vinegar
  • 1 tbsp honey
  • ½ tablespoon Dijon mustard
  • ¼ tsp kosher salt
  • pepper to taste
  • 1/3 cup olive oil
  • Mix all together


For Herb Paste:

  1. Mix the garlic, zest, thyme in a bowl with your fingers. Pour just enough oil in to make a paste, adjust seasoning with salt and pepper. Set aside for the flavors to combine.

For Chicken:

  1. Adjust an oven rack to the middle position and preheat the oven to 450 degrees F. Set a wire rack inside a rimmed baking sheet.
  2. Bring the chicken out of the fridge 30 minutes before cooking. Lay the chicken on a clean, stabilized cutting board, breast side down.
  3. Using very sharp kitchen scissors, cut along the side of the spine, from the tail end to the neck. Repeat on other side.
  4. Using a very sharp knife, score vertically down the breastbone, then flip the bird over, breast side up. Press down firmly with the palm of your hand until you hear a “pop” and the chicken is lying flat. Tuck the wings under the breast.
  5. Use your fingers to carefully loosen the skin away from the meat. Spread the herb paste under the skin, covering the breast and thigh meat.
  6. Season both sides of the chicken generously with salt and pepper. Set the chicken, breast side up, on the prepared baking sheet. Drizzle with olive oil and rub to evenly coat the skin. Roast for 40-45 minutes, or until the thigh juices run clear when pierced with a knife. Transfer the baking sheet to a cooling rack and allow to rest for 10 minutes prior to carving.
S'mores on a Stick
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S'mores on a Stick


  • 3 Tablespoons unflavored gelatin
  • ½ cup room temperature water
  • 2 cups honey (I prefer raw/organic)
  • 1 vanilla bean split and seeds (2 teaspoons if you are using extract instead)
  • ¼ teaspoon salt (I used Kosher)

S'mores on a Stick:

  • 1 bag large marshmallows, or homemade marshmallows (recipe on
  • 1 10oz bag dark chocolate chips; or any kind of chocolate you like; or you can use candy coating chocolate
  • 1 tablespoon coconut oil; only use if you aren't using candy coating chocolate
  • 1½ cups crushed up graham crackers
  • Skewers; number will depend on how many marshmallows you plan to dip

1. Sprinkle the gelatin over the water in the same bowl you will be doing your mixing in. Let sit for 5 minutes so that the gelatin is absorbed by the water. Meanwhile, oil and 13×9 inch baking pan.
2. In a saucepan whisk together the honey and salt over medium heat. Add the vanilla bean and the seeds! Turn the heat to medium/high and bring the mixture to 240 degrees using a candy thermometer whisking every so often if needed.
3. Once the mixture has reached 240 degrees remove the vanilla bean pod with tongs and very slowly add the honey to the gelatin mixture on low/medium speed. Once it is all added turn the mixture to high and beat for about 10 minutes. The mixture should be light and fluffy. It’s really fun to watch this happen!
4. Pour into prepared baking pan and let set at room temperature, overnight, uncovered. This is the hard part…. you cannot cut them until the next day.
5. When you are ready to cut the marshmallows you are going to want to remove them from the pan. Just loosen up the sides of the pan and it should slide out. To make them easier to cut I sprinkle them with powdered sugar. You can use a knife, but a pizza cutter will work as well. Then toss the small pieces in a bowl with some powdered sugar and evenly coat. If you are using these to make Rice Krispies then you don’t necessarily need this step.

S'mores on a Stick:
1. If you are using homemade marshmallows, cut them into the desired size, and place them in the freezer for at least 10 minutes before dipping
2. Crumble the graham crackers into very small pieces, and place in a shallow bowl
3. Line a baking sheet or large plate with wax paper
4. Place a glass bowl over a pot of simmering water, making sure the water isn't touching the bowl (aka a double boiler)
5. Place ¾ of the chocolate into the bowl with the coconut oil, and stir until melted with a spatula
6. Turn the heat off once melted
7. Dip the pointed part of a skewer into the melted chocolate, and then stick into the top of a marshmallow; it should go almost all the way to the bottom of the marshmallow
8. Dip the marshmallow into the melted chocolate so that it is covered about ¾ of the way; it helps to use a spatula to move the chocolate around the marshmallow
9. Allow the excess chocolate to drip off
10. Place the chocolate dipped marshmallow into the crumbled graham crackers
11. Place onto the wax paper
12. Repeat with the rest of the marshmallows
13. Add more chocolate and/or coconut oil to the melted chocolate if it starts to thicken or seize up
14. Once all of the marshmallows are dipped, place them in the fridge to set up for about 10 minutes and serve!
15. If you make really large homemade marshmallows this could make about 10-15 or if you use store-bought you should be able to do close to the entire bag. The amount yielded will depend on the size of the marshmallows

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Chicken Sliders
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Chicken Sliders

Ingredients for Old School BBQ Chicken Sliders:

  • 1 baseball bread, cut in ½
  • 3 ounces, grilled chicken breast
  • 1 ounce, pepperjack cheese
  • 1 ounce, caramelized onions
  • 1 ounce, mustard BBQ sauce

Ingredients for Buffalo Chicken Sandwich/Sliders:

  • 1, 8 ounce package, cream cheese
  • ½ cup, ranch salad dressing
  • ½ cup, buffalo wing sauce
  • ½ cup, crumbled blue cheese
  • 12 ounces, cooked & chopped chicken
  • 3-5 baseball breads, cut in ½

Directions for Old School BBQ Chicken Sliders:
1. Spread BBQ sauce evenly on the bread.
2. Add chicken, cheese and onions.
3. Make sandwich.

Directions for Buffalo Chicken Sandwich/Sliders:
1. In a bowl, mix the warm cream cheese, ranch dressing, wing sauce, blue cheese. Spread onto both sides of the bread.
2. Add chicken and make sandwich or slider.

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Loco Moco Dog
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Loco Moco Dog


  • 4 Portuguese sausages (Linguica) scored with a criss cross pattern
  • 5 oz. ground beef (70-80% lean)
  • ½ C  diced Maui onions
  • 2 T  melted butter
  • 4  Kings Hawaiian hot dog buns (or 12 dinner rolls separated into 4 connected lengths cut ¾ of the way down)
  • 1 C  Vermont medium hot curry sauce (see package for instructions)
  • 4 eggs
  • 2 tsp. Togarashi Japanese seasoning (plus more for sprinkling on egg)
  • 1 C  French’s crispy fried onions
  • ¼ C  chopped scallions

Loco Moco Dog - Home & Family


1) Place sausages on medium high grill. Scored side down. Rotate ¼ turn every 90 seconds until internal temperature of 160º is reached. (6-8 minutes)

2) Smash onions into beef and press beef, onion side down in a nonstick pan over medium high heat. Flatten patty and cook for 90 seconds. Flip beef and cook for 30 seconds more. Use spatula to chop beef into smallish chunks. Add beef to warm curry sauce.

3) Brush melted butter on cut side of Hawaiian rolls and toast over medium heat in a nonstick pan or on a flat griddle until golden brown.

4) Combine togarashi seasoning and crispy onions

5) In a nonstick pan over medium heat fry eggs until sunny side up or desired doneness. Use ring mold or pint glass to cut round egg. Season with salt and togarashi.

Build the dog

1) Place sausage in the bun.

2) Ladle 1 ½ oz. (3T) of beef curry sauce over sausage

3) Top with ¼ c togarashi seasoned onions

4) Place egg over onions and finish with 1T of scallions per dog.

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Summer Rolls
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Summer Rolls

Ingredients for Summer Rolls

  • 7 ounces Extra Firm Organic Tofu, cut into strips (225 grams)
  • 5 sheets Brown Rice Paper
  • 5 sheets Brown Rice Paper
  • 1 small Carrot, Julienned
  • Half an Avocado, cut into strips
  • 1 cup of baby salad leaves
  • Handful of mint and/or cilantro torn into small pieces

For Spicy Peanut Dipping Sauce

  • 1 1/2 tablespoons Peanut Butter
  • 2 1/2 teaspoons Tamari
  • 1 teaspoon Siracha or chili oil
  • 1/2 teaspoon Sesame Oil
  • 1 teaspoon Brown Sugar
  • 2 1/2 tablespoons Hot Water

Ingredients for Spicy Lime Chili Sauce

  • 3 1⁄2 tbsp. fresh lime juice
  • 2 tbsp. rice wine vinegar
  • 1 tbsp. fish sauce
  • 1 tbsp. brown sugar
  • 1 tsp. sambal oelek (Thai chile paste)
  • 1 clove garlic, minced

Sophie's Summer Rolls - Home & Family


1. To prepare your Summer Rolls, soften a piece of Rice Paper in warm to hot water until softened.

2. Lay a few pieces of Tofu onto the middl of the roll, followed by Cucumber, Carrot, Avocado, Cilantro and Mixed Salad Leaves. Roll, spring roll style and then repeat with remaining sheets of Rice Paper.

3. Once all your rolls are prepared, prepare Spicy Peanut or Chili Lime Dipping Sauce by combining all ingredients in a bowl and whisking till smooth.

4. Rice Paper Rolls are best served fresh - I don't advice refrigerating them for too long as the Rice Paper can go hard in the fridge.

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