Summertime is party time. Whether you’re hosting a Labour Day barbecue for extended family or are inviting all the kids’ friends over to celebrate an endless summer, we all have a full calendar this time of year. When planning for summer soirees, make sure you put homemade deviled eggs on the menu. Deviled eggs are always a crowd pleaser. Whether you are making your grandmother’s no-frills recipe or adding mix-ins like bacon, jalapeños, or smoked salmon, this egg-cellent app will fly off the table.
Pimento cheese is good on (or in) just about everything – and deviled eggs are no exception. In the United States, it’s not surprising to see this delicious spread mixed into egg yolks for a cheesy twist on the standard deviled egg. Top them with crispy, crumbled bacon and a little fresh dill for a next-level appetizer.
If you already have plenty of avocados in your kitchen for avocado toast and smoothies, try adding them to your deviled eggs. Top each avocado deviled egg – or Green Devil as they are sometimes called – with salsa and a sprig of cilantro. Serve them on Cinco de Mayo, gameday, or at summer potlucks.
Dill Pickle Deviled Eggs
If you’re a pickle lover then this recipe is for you. Have you ever added sweet relish to your deviled eggs? Try adding tangy dill pickles instead and see which version you like more. We topped these dill pickle deviled eggs with even more pickles (we found that baby dills work best for garnishing purposes), for a tangy treat that belongs on the buffet table year round.
“If it’s not broken, don’t fix it” holds true for this classic deviled egg recipe. You’ll find this creamy, protein-packed appetizer on Easter Sunday tables, at backyard barbecues, and family reunions alike. Use your Hamilton Beach® food processor and egg cooker to perfect this go-to appetizer.
Every year on a business trip to Des Moines, Iowa I go to 801 Chophouse. Religiously, I have been going to 801 for at least 10 years (sometimes twice in one year, if I’m lucky). While it’s a fabulous steak joint, the absolute best part of the restaurant is their creamed corn. The restaurant is in Iowa after all – home of the best corn in the world, and I could eat their creamed corn for every meal. It’s that good.
We replicated that dish in the Hamilton Beach Test Kitchen utilizing a slow cooker so you don’t have to stand over a simmering hot stovetop. Keeping myself and the house cool is a top priority in the summer. We used the Hamilton Beach® Temp Tracker™ 6 Quart Slow Cooker which holds food at a set temperature for a selected amount of time. These functionalities help you avoid overcooking your fresh corn.
Microwaving the corn first helps cut down on the cooking time, so it comes together in just a few hours. Set the Temp Tracker™ slow cooker to LOW and the probe to 175°F. Then set the temperature hold time for 3 hours. The dish won’t overcook and the kernels will stay perfectly crisp – no mushy corn here.
This fresh creamed corn is complete with butter, cream, and sweet corn, making it, well heavenly. It’s sweet and rich and the butter and cream just make the corn taste better. Using fresh sweet corn that’s abundant this time a year is the only way to go. And if you ever find yourself in Des Moines, go to 801 Chophouse and order the creamed corn, it is positively to die for.
The dog days of summer are here and it’s high time for peaches. If you haven’t gotten your fill of this juicy stone fruit yet, now’s the time. Satisfy peach craving with a big slice of homemade peach pie.
Peaches are a versatile fruit that can be incorporated into a variety of seasonal dishes – both sweet and savory. Top your fish tacos with a sweet and spicy peach salsa, enjoy a ice-cold glass of peach sangria during happy hour, or bake them into your favorite summer cobbler.
While all of those options are undeniably delicious, you can’t go wrong with a classic peach pie. Ripe, sweet peaches shine in every slice and all you need is a dollop of fresh whipped cream to experience summer dessert heaven.
In a large bowl, combine confectioners’ sugar, cornstarch, cinnamon, salt and ground ginger. Add fresh, sliced peaches, lemon juice, and vanilla extract. Stir until the peaches are fully coated with the cornstarch mixture then spoon them into a prepared pie dish. We made our own pie crust (it comes together in no time with the help of a Hamilton Beach® food processor) for this summer pie but you could definitely use store-bought to save on time.
Roll the second slab of pie crust dough over top of the peaches to form the top. Seal the bottom and top doughs then cut a few slits in the top. The slits help the filling vent during baking but also are create a pretty, simple decoration. Brush the top with milk and sprinkle with coarse sugar for a nice sheen and a little added texture.
Bake at 400 degrees for a little under and hour until the crust is golden brown and the peach filling is bubbling.
Top this sweet peach pie with a dollop of whipped cream or your favorite ice cream. Serve it at your next backyard BBQ.
Prepare Food Processor Pie Crust. Divide dough in half and form 2 discs. Wrap in plastic wrap and refrigerate for 30 minutes
Heat oven to 400°F.
Roll one dough disc and fit into a 9-inch pie pan. Trim edge.
In a large bowl, combine confectioners’ sugar, cornstarch, cinnamon, salt and ginger.
Add peaches, lemon juice and vanilla extract. Stir until peaches are coated with cornstarch mixture. Spoon into prepared crust.
Roll second dough disc to form top crust. Turn edge of top crust under edge of bottom crust to seal, then flute the edge. Cut 6 (2-inch) slits in top crust. Brush crust with milk and sprinkle with coarse sugar.
Bake 50 to 55 minutes or until crust is brown and filling is bubbling. Cool on wire rack. Refrigerate any leftovers.
Summer is here and that means we’re doing all we can to stay cool. In my house, that usually involves frozen treats – and lots of them. Ice cream, sorbet, popsicles, snow cones, you name it. Why wait for the ice cream truck to make its way down the street when you can make all of the above in the air-conditioned comfort of your own home? We can’t stop making these homemade snow cones – and when you try them, you’ll see why.
Snow cones couldn’t be easier to make. Get the entire family involved. The kids can help make the syrups or pack the “snow” before enjoying this classic summer treat.
First, make your syrup. In a large saucepan over medium-high heat, bring water to a boil. Add sugar and stir until the sugar completely dissolves.
Divide the simple syrup evenly between 4 medium bowls (if you want more than four flavours/colours, you can easily increase the recipe). Add an envelope of powdered drink mix (like Kool-Aid) to each bowl. This is when you can recruit the kids’ help. Have them stir the drink mixes (you might want to make sure they’re suited with an apron in case of spills) until they are fully dissolved. Let the mixture cool and ta-da! You have a variety of colourful, flavoured syrups to use on your snow cones. We bought some handy plastic bottles online – and highly recommend them for if you prefer to keep the snow cone-making mess to a minimum.
Place ice cubes in the blender jar. Cover and process on “ICE CRUSH” or pulse until ice is completely crushed and snow-like.
Transfer the crushed ice to a bowl. The next step is critical for your snow cone-making success. Sprinkle 1 to 2 tablespoons of water over ice and mix thoroughly with a spoon or a spatula. The extra water adds a little moisture to the ice, making it easy to pack for your snow cones. You know that perfect snow for snow-ball making? Same idea here.
Use an ice cream scoop to shape ice into balls and place in cups for serving. We ordered these colorful cups and spoons online but you could order classic paper cones or use bowls or plastic cups you already have on hand.
Once the ice is packed, it’s time for the syrups. Mix and match to make a colorful snow cone or keep it simple and use one syrup per cone. The family will have fun finding their favourite flavour and colour combinations. There’s never a bad time for snow cones.
In a large saucepan over medium-high heat, bring water to a boil. Add sugar and stir until sugar is dissolved.
Divide syrup evenly between 4 medium bowls. Add an envelope of powdered drink mix to each bowl. Stir until drink mixes are dissolved and thoroughly blended into syrups. Cool.
Using a funnel, pour each flavored syrup into squeeze bottles. Refrigerate until cold.
Place ice cubes in blender jar. Cover and process on ice crush or pulse until ice is completely crushed. Transfer ice to a large bowl. Sprinkle water over ice and mix thoroughly. Use an ice cream scoop to shape ice into balls and place in cups for serving. Drizzle with flavoured syrup.
Store remaining syrups in the freezer for next use.
Summertime is prime zucchini season. Whether you are growing it in your backyard garden or buying an armload from your local grocery store, now is the best time to enjoy this seasonal squash.
Whether you are using your electric spiralizer to make zoodles for a low-carb dinner or experimenting with different zucchini boat recipes, there are plenty of ways to incorporate zucchini into your daily routine this summer.
One of the most obvious ways is to make zucchini bread. While we are big fans of the classic recipe, this chocolate zucchini bread is next level. Because everything is better with chocolate, right?
In a small bowl, mix flour, cocoa, salt, baking powder, and baking soda.
Then, using your Hamilton Beach® food processor fitted with the shredding disc (running) add zucchini to the food chute. Your food processor shreds the zucchini in seconds, it’s such a time saver.
In another bowl, use your Hamilton Beach® hand mixer to beat sugar, eggs, butter, milk and vanilla extract until well blended. Reduce the mixer to a low and slowly add the flour mixture. Then stir in the shredded zucchini and chocolate chips. Go ahead, throw in a few extra chocolate chips while you’re at it.
Transfer the mixture to a 9×5-inch pan and bake for an hour at 350 degrees.
This chocolate zucchini bread is truly irresistible. Serve it for a sweet breakfast with a hot cup of coffee or a (secretly) veggie-packed dessert. This delicious bread will undoubtedly trick the kids into eating their vegetables this summer.