Honored Contributor
Posts: 21,384
Registered: ‎11-03-2013


[ Edited ]


Good morning friends, welcome to the first day of June! Now that we are officially into grilling season, let's share our most favorite recipes so that dads can get their grill on . . . Smiley Happy


.HOW TO PLAY.......
The first player of the month starts the game by posting their choice of recipe.  At the end of the text, she or he types, "the next ingredient: xxx."
(The x's represent that person's choice of any ingredient that can be included in a recipe).  

Throughout the game, the next poster in line must use the ingredient that the person ahead chose.  If you can, highlight the ingredient and/or put it in capital letters anywhere that it is used throughout the recipe.  That does make it easier for everyone to see how the game works.
Because of time or system delays, some duplicate posts occur to the same ingredient.  The next poster generally responds to the first post for the next ingredient.  Good recipes and lots of fun!!
Normally, we start out with a recipe so I will post the last one shared on the May thread and we can take it from there if that's ok with every body (thanks again to our friend @GenXmuse!):


This Goat Cheese Herb Omelet topped with Nova Lox, sliced tomatoes and capers satisfies my bagel-and-lox craving, without the bagel! SO quick, takes about 5 minutes to make!


  • cooking spray
  • 2 large eggs
  • 1 tablespoon chopped chives, plus more for garnish
  • 1/8th tsp salt and pepper, to taste
  • 1/2 ounce crumbled goat cheese,
  • 2 thin slices heirloom tomato
  • 1 ounce sliced Nova Lox
  • a few sliced sliced red onion
  • 1/2 tbsp capers, drained
  • a few parsley leaves



  • in a small bowl beat the eggs, chive, add salt and pepper.
  • Heat a medium nonstick skillet over medium-low heat. Spray with oil and pour the eggs. Cook until they set, about 2 to 3 minutes then top with goat cheese, then transfer to a plate. Top with sliced tomato, lox, red onion, capers, parsley and chives.



Next ingredient: MERLOT or other dry red wine


Valued Contributor
Posts: 512
Registered: ‎12-18-2013

it looks awesome.

Honored Contributor
Posts: 9,223
Registered: ‎03-26-2010

The calendar keeps flipping.....thanks for starting us off again, mtc.  Summertime here we come....or for some we are already there with heat!!!


Another forrestwolf.....hope you check in again....I made your banana bread recipe with cream cheese.....very good!!!!  Thanks!


On with the game ......


NEXT INGREDIENT ....Merlot or other dry red wine

Esteemed Contributor
Posts: 6,491
Registered: ‎11-15-2011

That omelet looks so appetizing!  I don't like goat cheese and lox (?) but I can see it with crumbled cheddar and bacon!  Maybe dinner tonight!


NEXT INGREDIENT ....Merlot or other dry red wine

Honored Contributor
Posts: 9,223
Registered: ‎03-26-2010

Flank Steak for Grill


2 flank steaks, about 1 lb each

2 cups prepared teriyaki sauce 

1 cup MERLOT or other RED WINE

2 cloves garlic, minced

1 teaspoon salt

1/4 teaspoon pepper

1 tablespoon Worcestershire sauce


Place steaks in large plastic resealable bag.  Combine teriyaki, WINE, garlic, salt, pepper and Worcestershire sauce.  Pour marinade into bag and "massage" into meat.  Refrigerate overnight, working marinade into the meat occasionally.  When ready to cook place meat on hot grill over direct heat for about 6 minutes each side. Discard marinade.  Slice thinly against the grain.  



Respected Contributor
Posts: 2,979
Registered: ‎07-20-2011

Potatoes and GREEN BEANS and Onions

1 1/2 lbs small new potatoes, boiled, 1lb.GREEN BEANS, 2 tbsp balsamic vinegar, 1 tbsp lemon juice, 1/2 tsp sugar 1/4 tsp mustard, 2 tsp thyme, salt and pepper to taste, 1/4-1/2 cup olive oil, vidalia onions, roasted walnuts optional.

Boil potatoes until desired consistency and remove potatoes from pot, leaving water in the pot. Bring the pot of water to a boil and add the GREEN BEANS. Cook them for 3 minutes. Thinly slice Vidalia onions (as many as you want) and coat them with some olive oil. Broil the onions for 15-20 minutes, turning once. Set aside. In a bowl combine the balsamic vinegar, lemon juice, sugar, mustard, salt and pepper. Whisk in olive oil.  Mash just a few potatoes and mix in thyme. Add the GREEN BEANS and the onions to the potatoes. Add the roasted nuts if desired.





Happiness is not a destination, it is a way of life.
Honored Contributor
Posts: 9,980
Registered: ‎05-15-2016

Funfetti White Chocolate Cheesecake



For the Crust:

  • 1 14.3 ounce package Birthday Cake Oreos, or Golden Oreos
  • 6-7 tablespoons Unsalted Butter, melted

For the Cheesecake Filling:

  • 8 ounces White Chocolate
  • 1 1/2 cups Heavy Whipping Cream, plus 4 tablespoons, divided
  • 3/4 cup Vanilla Cake Mix, divided
  • 16 ounces Cream Cheese, (2 packages)
  • 1/2 cup Granulated Sugar
  • 2 teaspoons Pure Vanilla Extract
  • 1/2 teaspoon Pure Almond Extract
  • 1/2 cup Sprinkles

For the Topping:

  • 1 cup Heavy Whipping Cream
  • 1/2 cup Powdered Sugar
  • Assorted Fresh Fruit, as desired
  • Sprinkles, for garnish


For the Crust:

  1. Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
  2. Grind the cookies into a fine crumb using a food processor or blender.
  3. In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
  4. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.

For the Filling:

  1. In a microwave-safe bowl, combine the white chocolate chips and 4 tablespoons of heavy whipping cream. Microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth.
  2. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.

Prepare the Whipped Cream:

  1. Pour 1 1/2 cups heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
  2. Slowly add 1/2 cup of cake mix and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
  3. Beat the softened cream cheese until it’s completely smooth. Scrape down the sides of the bowl as needed.
  4. Next add the granulated sugar, 1/4 cup of cake mix, vanilla and almond extract and continue beating until smooth.
  5. Next add the melted chocolate, beating until it’s completely mixed into the cream cheese.
  6. Finally, slowly fold in the whipped cream and sprinkles in two batches until it’s completely smooth.
  7. Pour the filling into the prepared crust, spreading evenly.
  8. Refrigerate for 3-4 hours minimum.

For the Topping:

  1. Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes.
  2. To prepare the whipped cream, pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
  3. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
  4. Pipe the borders of the pie with whipped cream using a large open star tip.
  5. Garnish with fresh fruit.



Next Ingredient:  POPCORN

Honored Contributor
Posts: 9,403
Registered: ‎03-09-2010


Click here for step by step photo directions

  • 2 bags of microwave popcorn, popped with unpopped kernels removed
  • 2 cups M&M’s
  • 1 1/2 cups broken pretzel sticks
  • 16 oz mini marshmallows (8 cups)
  • 1/2 cup butter

  1. Prepare a large tube or bundt pan by spraying with cooking spray.
  2. You start with 2 bags of buttered microwave popcorn in a large bowl.
  3. Pick out the kernels that didn’t pop.
  4. Now mix in 2 cups of M&M’s and 1 1/2 cups broken pretzel sticks.
  5. Now melt 1 stick of butter over low in a large saucepan or microwave.
  6. When melted add in a 16 oz bag of mini marshmallows (8 cups)
  7. Stir until melted and smooth and remove from the heat.
  8. Allow it to cool for about 2 minutes, while stirring constantly and then pour it over your popcorn mixture.
  9. Stir until all the ingredients are combined and then press into the prepared pan.
  10. Cover with foil and let your cake set for at least an hour to cool.
  11. When you are ready to serve the cake loosen sides of your cake from the pan by running a butter knife around the edges.
  12. Flip your pan over onto your serving platter.
  13. Your cake should come out pretty easily.
  14. You want it to cool completely so it will cut easily.
  15. Cover tightly and store for up to 1 day.


store airtight for up to 2 days. Best if eaten same day as made.


Next ingredient:  Frozen vegetables (any kind)

~ house cat ~
Esteemed Contributor
Posts: 6,491
Registered: ‎11-15-2011



 From the LA Times California Cookbook


Heat oil, brown ground beef.  Add onion and cook until tender. 

Stir in seasonings (I just use Italian Seasoning). 

Stir in spinach and cook until liquid has evaporated.

Beat eggs, add to meat mixture and cook, stirring often, until eggs are set.


This is not the prettiest meal to serve but it is really delicious!


Serve with corn bread muffins for a delicious anytime meal.


Next ingredient:  Any frozen fruit

Honored Contributor
Posts: 9,980
Registered: ‎05-15-2016

Banana Strawberry Froyo




  • 2 bananas, sliced and frozen
  • 1/2 cup frozen strawberries
  • 2 tablespoons greek yogurt
  • Mint, for garnish (optional)


1. Place all of the ingredients in a food processer and blend until smooth. The texture should be like softened ice cream.

2. Transfer to a Frezer safe container, and freeze for at least 3 hours. Scoop with an Ice cream scoop and serve cold.




Next Ingredient: ALMOND BUTTER