May We Share Our Recipes Summer

    May We Share Our Recipes Summer

    May 27, 2021

    Memorial Day seems to be the unofficial kick-off to the summer for most of us. The ERA Team decided to commence their summer with the time-old traditions of a picnic with family and friends. The ingredients for a great BBQ are always good food, friends, and a great grill master or cook. The #ERATeam got together via location last week to display their cooking skills. 

    Here are their best recipes from our BBQ from Cleveland to Florida.

    Cleveland's Winner: Thomas Fowler


    Adapted from inspiredbycharm 


    • 16 strips thick-cut bacon, cooked 
    • ½ medium avocado, peeled, pitted, and chopped 
    • 2 ounces cream cheese, softened 
    • 2 tablespoons basil pesto 
    • 1 teaspoon lemon juice 
    • 4 cups baby arugula 
    • 48 cherry tomatoes 
    • Toothpicks 


    Begin by cutting each slice of cooked bacon into three equal pieces. Set aside. 

    In a medium bowl, use a fork to thoroughly mash together the avocado, cream cheese, pesto, and lemon juice. Put the mixture into a piping bag or plastic baggie. Cut off one corner of the baggie with scissors. 

    Assemble each bite by piping a line of the avocado-pesto mixture onto a strip of bacon. Top with 2 or 3 leaves of arugula and a cherry tomato. Secure the bacon and arugula around the tomato with a toothpick. Repeat for all of the bites. 

    Columbus Winner: Elyssa Robertson

    Buckeye Brownies

    Prepare and bake brownie mix in a greased 13 x 9 baking pan according to package directions. Let cool. Mix powdered sugar, 1/2 cup butter, and peanut butter. Mix well and spread over cooled brownies. Chill for one hour. Melt together chocolate chips and remaining butter in a saucepan over low heat, stirring occasionally. Spread over brownies. Let cool; cut into squares. Makes 2 to 3 dozen.

    • 19- 1/2 oz pkg. brownie mix
    • 2 cup powdered sugar
    • 1/2 cup plus 6 tablespoons butter, softened and divided
    • 8 oz. jar creamy peanut butter 
    • 6 oz. Pkg. semi- sweet chocolate chips

    Cincinnati Winner: Melissa Sherrick

    Asian Cole Slaw Recipe

    • 3 Pkg Ramen Noodle - Oriental/Chicken Flavor (Break up fine before opening package) (I place in a Ziploc bag when breaking up the packages)
    • 2 bags shredded almonds
    • 1 stick marg/butter (melted)

    Mix & bake @ 325 degrees for 20 to 30 min -stir frequently - just want noodles & almonds to be toasted.

    Let cool. 

    Store in Ziploc bag or container until ready to add to coleslaw.

    Dressing (mix) together the day before, then refrigerate overnight. Take out and stir it a couple of times. 

    • 1 C. Sugar
    • 1 C. Oil
    • 1/2 C. Rice Vinegar
    • Optional to mix in 3 Seasoning packets from Ramen Noodles
    • 2 bags Coleslaw

    Mix together all ingredients in a large bowl when right before you are ready to serve.

    Florida Winner: Christina Ross

    Mexican Street Corn Dip

    Put in a small crockpot, serve with corn chips.

    • 2 – packages of 8oz cream cheese
    • 1 box of Frozen Alexis Mexican Style Street corn
    •  ( microwave for 3-1/2 minutes – crockpot will finish cooking it) 
    • ¼ cup of shredded Parmesan cheese
    • ½ cup of shredded Mozzarella cheese
    • 1 tablespoon of Lime juice
    • 1 teaspoon of Chili powder
    • ½ teaspoon of Paprika
    • 1 teaspoon of garlic (minced or powder)
    • ½ cup of Sour Cream

    MIX all together in a crockpot and cook on med. Heat to low until hot and ready to DIP!

    Everyone has a different recipe for success in backyard summer fun.

    It doesn’t matter which meat, side, or dessert as long you remember to sunscreen, space, and fun.

    We need a yard that is the envy of the neighbors. So let us help find your next Summer Heaven Haven.