Comfort food is comfort food, as far as I'm concerned.

But has 25 recipes it calls the best summer comfort foods.

Here are a few. They are easy, as well as delicious.


1 3⁄4 cups all-purpose flour

1 tablespoon dried thyme

1 tablespoon paprika

2 teaspoons salt

2 teaspoons garlic powder

1 teaspoon pepper

1 large egg

1⁄3 cup whole milk

2 tablespoons lemon juice

1 broiler/fryer chicken (3 to 4 pounds), cut up

Oil for deep-fat frying

In a shallow bowl, mix the first 6 ingredients. In a separate shallow bowl, whisk egg, milk and lemon juice until blended. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, then again in flour mixture.

In an electric skillet or deep fryer, heat oil to 375 degrees. Fry chicken, a few pieces at a time, 6 to 10 minutes on each side or until golden brown and chicken juices run clear. Drain on paper towels.


1 pound lean ground beef (90% lean)

1 can (15 ounces) tomato sauce

1⁄2 cup water

2 tablespoons Worcestershire sauce

1 tablespoon dried minced onion

1⁄2 teaspoon garlic powder

1⁄2 teaspoon ground mustard

1⁄2 teaspoon chili powder

1⁄2 teaspoon pepper

Dash cayenne pepper

8 hot dogs

8 hot dog buns, split

Optional toppings: Shredded cheddar cheese, relish and chopped onion

In a large skillet, cook beef over medium heat 6 to 8 minutes or until no longer pink, breaking into crumbles; drain. Stir in tomato sauce, water, Worcestershire sauce, onion and seasonings.

Place hot dogs in a 3-qt. slow cooker; top with beef mixture. Cook, covered, on low 4 to 5 hours or until heated through. Serve on buns with toppings as desired.


7 medium yellow summer squash, sliced (about 10 cups)

2 1⁄4 cups shredded cheddar cheese, divided

1 medium onion, chopped

1 can (4 ounces) chopped green chiles

1 can (4 ounces) diced jalapeno peppers, drained

1⁄4 cup all-purpose flour

1⁄2 teaspoon salt

3⁄4 cup salsa

4 green onions, sliced

1⁄4 cup chopped red onion

Preheat oven to 400 degrees. In a large bowl, combine squash, 3⁄4 cup cheese, onion, chiles and jalapenos. Sprinkle with flour and salt; toss to combine.

Transfer to a greased 13-by-9-in. baking dish. Bake, covered, until squash is tender, 30 to 40 minutes.

Spoon salsa over top; sprinkle with remaining 1 1⁄2 cups cheese. Bake, uncovered, until golden brown, 10 to 15 minutes longer. Let stand 10 minutes. Top with green and red onions before serving.


1 pound bulk spicy pork sausage

1 medium onion, chopped

2 15-oz. cans pork and beans

1 can (16 ounces) kidney beans, rinsed and drained

1 can (16 ounces) butter beans, rinsed and drained

1 can (151⁄2 ounces) navy beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (10 ounces) diced tomatoes and green chilies, drained

1⁄2 cup hickory smoke-flavored barbecue sauce

1⁄2 cup ketchup

1⁄2 cup packed brown sugar

1 teaspoon ground mustard

1 teaspoon steak seasoning

1 teaspoon liquid smoke, optional

In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain.

In a 5-qt. slow cooker, combine the beans, tomatoes and sausage mixture. In a small bowl, combine the barbecue sauce, ketchup, brown sugar, mustard, steak seasoning and Liquid Smoke if desired. Stir into bean mixture.

Cover and cook on low for 7 to 8 hours or until heated through.


2 cups confectioners' sugar

1 cup evaporated milk

3⁄4 cup semisweet chocolate chips

3⁄4 cup butter, divided

24 Oreo cookies, crushed

3 to 4 medium firm bananas, cut into 1⁄2-inch slices

2 quarts vanilla ice cream, softened, divided

1 can (20 ounces) crushed pineapple, drained

1 jar (10 ounces) maraschino cherries, drained and halved

3⁄4 cup chopped pecans

Whipped topping, optional

In a large saucepan, combine sugar, milk, chocolate chips and 1⁄2 cup butter. Bring to a boil over medium heat; cook and stir for 8 minutes. Remove from the heat and cool completely.

Meanwhile, melt the remaining butter; toss with cookie crumbs. Press into a greased 13-by-9-in. pan. Freeze for 15 minutes. Arrange banana slices over crust; spread with 1 quart of ice cream. Top with 1 cup of chocolate sauce. Freeze for 1 hour. Refrigerate remaining chocolate sauce. Spread the remaining ice cream over dessert; top with pineapple, cherries and pecans. Cover and freeze overnight.

Remove from the freezer 10 minutes before serving. Reheat the chocolate sauce. Cut dessert into squares; if desired, serve with whipped topping and chocolate sauce.

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