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Here is a Chinese Chicken Salad recipe that goes nicely poolside. Ingredients: 8 chicken thighs (boneless, skinless) cut into bite size pieces 1/4 C of cornstarch & corn or olive oil1/8 tsp of garlic powder 1 tomato, cut up1/2 C sliced water chestnuts 1 (4oz) can mushroom pieces, drained 1 C ea:  chopped celery, green onion 1/4 C of soy sauce 2 C shredded lettuce Cooked RiceDirections: Mix chicken in cornstarch. Heat oil in frying pan over med-high heat. Add chicken & quickly brown. Spri

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Here is a great candy recipe from Heather Williams – Silky Caramels: 1 cup butter, plus more for pan if desired 1 pound brown sugar 1 dash salt 1 cup light corn syrup 1 can (14 ounces) sweetened, condensed milk 1 teaspoon vanilla extract Line a 9-inch square pan with nonstick foil, or butter it very well. Melt butter in a heavy two-quart saucepan. Add brown sugar and salt, stirring until completely mixed. Stir in corn syrup. Slowly add condensed milk, stirring constantly. Cook and stir constantl

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For these cool mornings or a quick warm drink before bed try this Spiced Cocoa Mix, by Loretta Chilek: 3 ½ cups brown sugar, 2 cups cocoa, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, ¼ teaspoon salt Combine all ingredients in a food processor or in batches in a blender. Process until well powdered. Store in an airtight container. To serve, combine 1 ½ tablespoons of mix with 6 ounces of hot milk.  Enjoy and stay warm! For more poolside recipe ideas, please su

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This Pork Roast recipe is from LaVerne Lamp in Bellview. Place a 3 – 5 pound pork loin in the oven at 325 degrees for 45 minutes per pound using the following sauce to baste during cooking, Mix all ingredients together – continue basting until done. 1 can tomato soup 1/3 cup chopped onion 1/3 cup chopped celery 1 clove garlic, minced 2 tablespoons brown sugar 2 teaspoons mustard 4 drops Tabasco sauce 2 tablespoons Worcestershire sauce 2 tablespoons lemon juice For more great recipes, please subs

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1 1/2 cups unsalted butter, softened, 8 ounces cream cheese, softened, 3 cups sugar, 6 large eggs, 3 cups all-purpose flour, 1/4 teaspoon salt, 1 tablespoon vanilla, 1/2 teaspoon almond extract, 2 tablespoons key lime zest Preheat oven to 350 degrees. Beat butter and cream cheese on medium speed with an electric mixer for about 2 minutes, or until creamy. Gradually add sugar, beating for 5 to 7 minutes. Add eggs, one by one, beating just until yellow is incorporated. Combine flour and salt. Slow

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Tahitian Salad: 1 small box (6 ounces) wild rice, cooked per directions, 1 can (11 ½ ounces) mixed vegetables, drained, 1 can (7 ½ ounces) corn, drained, 1 onion, chopped, 1 tomato, chopped, ¼ bell pepper, chopped, 3 stalks celery, chopped, 2 hard-boiled eggs, chopped, 1 cup reduced-fat mayonnaise, ¼ cup vegetable oil, ¼ cup vinegar, ½ teaspoon garlic salt, Salt and pepper to taste Mix all ingredients in a large bowl. Cover and chill overnight. Serve with your favorite grilled steak and enjoy! F

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Here is a simple burger recipe from Steven Raichlen: 2 ¼ pounds ground round, chuck or sirloin 6 slices sweet onion (optional) 2 tablespoons unsalted butter, melted Divided salt and pepper 6 hamburger buns 1.      Divide the meat into 6 equally portioned patties 2.      Set up the grill for direct cooking and preheat to high 3.      If using onion slices, brush both side with butter and season with salt and pepper. Grill until nicely browned, then transfer to a plate 4.

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Here are some tips from Steven Raichlen, author of The Barbecue! Biblejust in time for your July 4th cookouts! Use a fattier cut of meat – 15 – 20 percent fat is ideal Pretreat your grill – Once it’s hot, brush it clean with a stiff wire brush, then wipe a oiled paper towel across the grate Avoid “premature ignition” – Raichlen’s term for lighting coals too early and having insufficient heat Be careful not to over-crowd the grill – Leave about 30% of the grill free so you can

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Cucumber Citrus Salad 1 cup thinly sliced radishes ½ cup finely chopped orange bell peppers ¼ cup chopped fresh parsley 6 cups (approx. 2 whole) seedless cucumbers, peeled and thinly sliced 1 teaspoon finely grated lemon rind 1 tablespoon EVO 2 tablespoons fresh lemon juice ½ teaspoon salt ¼ teaspoon pepper 1 ½ teaspoons white wine vinegar 1.       Combine first four ingredients in a large bowl. 2.       Combine lemon rind and remaining ingredie

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Elegant, easy and delicious – Eggs New Orleans ¼ cup diced onions (butter or oil for saute’), 1 dozen eggs, 4 ounces shredded smoked salmon, 1 cup sour cream, 1 cup shredded Swiss cheese, 2 tablespoons Dijon mustard, 2 ounces sherry (optional), 6 English muffins to serve Preheat oven to 450 degrees. Lightly saute’ onions in butter or oil. Break 1 dozen eggs into lightly greased 9-inch casserole dish (careful not to break yolks). In separate bowl gently combine onions, salmon, sour cream, cheese,

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Do you like cupcakes? We found this award winning recipe by Dee Longe called Black Bottom Cupcakes: Black Bottom Cupcakes 8 ounces cream cheese, softened, 1 egg 1 1/3 cups sugar, divided, plus additional for sprinkling, ½ teaspoon salt + dash 1 cup chocolate chips 1 ½ cups flour 1 teaspoon baking soda ¼ cup cocoa powder 1/3 cup oil 1 tablespoon vinegar 1 teaspoon vanilla ¼ cup chopped peanuts 1 cup water Preheat oven to 350 degrees. Line cupcake pans with papers. Beat cream cheese, egg, 1/3 cup

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Springtime Pasta Salad 2 cups dry spiral pasta ¼ cup sour cream 1 medium zucchini, cubed ½ teaspoon salt ½ cup sliced olives 1 ¼ teaspoons dill ¼ cup chopped onions ½ teaspoon mustard ½ cup chopped sweet red peppers   ¼ teaspoon pepper ½ cup mayonnaise or salad dressing  ¼ teaspoon garlic salt Cook pasta according to package directions, drain and rinse with cold water. Place drained pasta in a large bowl. Add zucchini, olives, red pepper and onion. Combine remaining ingredients; pour over salad

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Cheesy Corn Dip 2 cups – Mayo, 2 cans – Mexican blend corn, 2 cups – shredded Mexican blend cheese, 1 cup – graded Parmesan cheese, chopped Jalapeno peppers to taste. Mix all ingredients in bowl and transfer to a 9″ X 9″ baking dish. Cook at 350 degrees until top is golden brown. (approx. 20 min.) Serve hot with tortilla chips, Ritz crackers, etc.  Enjoy! For more monthly recipes from your Houston Pool Builder, check out our blog or check us out on Facebook.

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Ted’s Buffalo Style Shrimp 1 pound of shrimp; cleaned, cooked and dry – 2 tablespoons Franks Hot Sauce – 2 tablespoons butter – 1 teaspoon minced garlic – Pinch of black pepper – Chopped green onion to taste (optional). Add Franks Hot Sauce, butter, garlic and pepper to medium size frying pan. Heat over medium flame until mixture starts to bubble then add the shrimp. Stir frequently and sprinkle on green onion if desired. Cook down until mixture sticks to shrimp. Serve with carrots, celery and B

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Merrie’s Hershey Pie is a big hit during the Holiday and easy to make. 8 oz. Hershey Candy Bar (with or without almonds), Graham Cracker Pie Crust ( I use the crust with 2 extra servings), 12 oz. Cool Whip Break candy bar into pieces in microwavable glass bowl. Melt candy bar in microwave for approx. 2 1/2-3 minutes on 50% power. Stir until creamy. Cool candy bar to room temperature, stirring occasionally so it won’t harden (approx. 35-45 minutes). Vigorously stir 2/3 of cool whip in with candy

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Here is Ted’s favorite recipe for grilling ribs: 1/2 cup butter or margarine, 3/4 cup rum (dark or light), 3/4 cup ketchup, 1/2 cup orange juice, 1/4 cup fresh lemon juice, 1 tablespoon chopped garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/8 teaspoon cayenne and 1/3 cup honey In saucepan, over medium to high heat, melt butter. Stir in rum, ketchup, orange juice, lemon juice, honey, garlic, salt, pepper and cayenne. Cook, stirring occasionally, about 4 minutes or until thickened. Grill 3 lbs.

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