Holiday Weekend Coming UP!


I hadn’t really planned on writing another blog this soon, but after reading all the great recipes, I just had to SHARE!


Burger/Veggie Grill Dinner

1 lb. ground beef, shaped into patties
8 small red skin potatoes, thinly sliced
1/4 C. butter, melted
2 C. frozen French style green beans
1 red bell pepper, cut into strips
1/2 tsp. salt
1/4 tsp. ground black pepper

Coat a 12 X 10 X 2 1/2 inch foil baking pan
with nonstick spray. Layer potato slices on
bottom of pan. Top with burgers. Mix together
melted butter with remaining ingredients; pour
over burgers & potatoes. Place pan on gas or
charcoal grill, 4-6 inches above coals. Cover
grill, cook about 25 minutes or until potatoes
are tender. Serves 4

(use a food thermometer to make sure patties
reach minimum internal temperature of 160
degrees F.)

Oven Method:
Preheat oven 400 degrees F.
Assemble as above, place pan in oven &
bake about 30 minutes or until potatoes are

Buffalo Chicken Pasta Salad

1 pkg. rotelli or farfalle pasta
2 carrots, shredded
2 stalks celery chopped
2 shallots, finely chopped
1/3 C. (Franks) buffalo sauce
2/3 C. ranch salad dressing
2 C. cooked & shredded chicken

Cook pasta accordg. to pkg. directions.
Mix buffalo sauce with salad dressing; toss
with cooked & drained pasta. Add vegetables
& chicken. Refrigerate 1-2 hours.

tip: you could also top with crumbled blue cheese
NOTE from site: “That great Buffalo chicken flavor
permeates this terrific salad.” (You might want to
add a bit more ranch dressing to cut the ‘bite’ – or not!)


Refreshing Watermelon Salad

3 C. chopped watermelon (3/4 inch
1 C. chopped cucumbers (1/4 inch
1/2 C. crumbled feta cheese
2 T. chopped fresh mint
2 t. balsamic vinaigrette salad dressing

Combine all ingredients; serve or chill
before serving. Serves 4 (1 C. each)

(recipe: Kraft foods)


Sweet & Tangy Broccoli Slaw

2 T. cooking oil
2 T. white vinegar
1 T. granulated sugar
2 tsp. honey mustard
1 (12 oz) pkg. broccoli coleslaw
1/3 C. raisins
1/4 C. sunflower kernels (roasted & salted)

Stir together oil, vinegar, sugar & mustard in
large bowl until combined. Add remaining
ingredients; toss to mix. Serves 6

(recipe: readyseteat!)

Stovetop “Baked” beans

(yes, this is ‘stretching’ it a bit, but not everyone likes ‘outdoor’ cooking!)

2 slices bacon, coarsely chopped
1/4 C. chopped onion
1 (15 oz) can pork & beans
1/4 C. ketchup
1 T. spicy brown mustard

Cook bacon in medium saucepan over medium-high
heat 4 minutes or until crisp, stirring occasionally.
Add onion; cook 2 minutes more or until tender. Stir
in beans, ketchup & mustard; bring to a boil. Reduce
heat to low; simmer 10 minutes or until sauce thickens,
stirring occasionally. Serves 6

(recipe: readyseteat!)

Picnic Corn & Tomato Salad

1 (14.5 oz) can (Hunts) fire-roasted diced
tomatoes, drained
1 (15.25 oz) can yellow sweet corn, drained
1/4 c. finely chopped red onion
3 T. real bacon bits
2 T. ketchup
1/4 tsp. ground red pepper

Combine all ingredients in medium bowl;
stir to combine. Chill 1 hour before serving.
Serves 6

(recipe: readyseteat!)

Carrot-Zucchini Bars with Lemon Frosting


2 eggs, slightly beaten

3/4 C. packed brown sugar

1/2 C. oil

1/4 C. honey

1 tsp. vanilla

1 1/2 C. shredded carrot

1 C. shredded zucchini

1/2 C. chopped walnuts

1 1/2 C. flour

1 tsp. baking powder

1/2 tsp ground ginger

1/4 tsp. baking soda

Lemon Cream Cheese Frosting:


1 (8 oz) pkg. cream cheese, softened

1 C. powdered sugar

1 1/2 tsp. lemon zest

Preheat oven 350 degrees F.

In large bowl, whisk together eggs,

brown sugar, oil, honey & vanilla. Fold

in carrots, zucchini & walnuts. In another

bowl, combine flour, baking powder, ginger &

baking soda; whisk to blend then add to

flour mixture, stir until just combined. Spread

batter on ungreased 9 X 13 baking pan. Bake

25 minutes or until a toothpick inserted into

center comes out clean. Cool completely in

pan on wire rack. Once cake is cooled, make


In medium bowl, beat frosting ingredients using

elec. mixer on medium speed until fluffy. Spread

or pipe frosting over cooled bars. Makes 36 bars.

(recipe: Peg-Marys Recipe Exchange)


Beer Can BBQ Chicken

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. paprika

1/2 tsp. black pepper

1/4 tsp. dried thyme leaves

1 whole chicken (4 lb)

1 (12 oz) can beer

1/2 C. honey barbecue sauce

Heat grill for indirect grilling; light one side

of grill, leaving other side unlit. Close lid;

heat grill to 375 degrees F.

Mix first 5 ingredients; rub onto chicken.

Open beer can; discard (or drink) half

of the beer. Place can on work surface;

lower chicken over can, inserting can into

tail end of chicken. Stand chicken on grate

over unlit area, using the legs to help the

chicken stand upright; cover. Can should

remain in chicken on the grill.

Grill chicken 1 hour; brush with 1/4 C. sauce.

Grill, uncovered, 15 minutes or until chicken

is done (165 degrees F.), monitoring for

consistant grill temperature & brushing

chicken frequently with remaining sauce.

Remove from grill; cover loosely with foil.

Let stand 10 minutes before removing

chicken from can & carving chicken. Discard

any beer remaining in can. Makes 6 servings.

NOTE: When grilling over indirect heat, food is

not cooked directly over the heat source.

The covered grill acts like an oven, so there is

no need to turn the food.

(recipe: Kraft foods)


3-Bean Macaroni Salad


1 C. elbow macaroni, uncooked

1/2 lb. fresh green beans, trimmed & halved

1 (15.5 oz) can kidney beans, rinsed

1 (15.5 oz) can great Northern beans,


1 green pepper, chopped

3/4 C. chopped red onions

1/2 C. mayonnaise

1/4 C. zesty Italian salad dressing

2 T. chopped fresh dill

Cook macaroni in large saucepan as

directed on pkg, omitting salt & adding

green beans to boiling water the last

2 minutes; drain. Rinse with cold water;

drain again. Place macaroni mixture

in large bowl. Add remaining beans,

peppers & onions; mix lightly. Mix

remaining ingredients until blended;

add to salad, toss to coat. Refrigerate

1 hour before serving. Serves 16

(1/2 C. each)

note: can substitute 1 (15 oz) can chickpeas

(garbanzo beans) for Great Northern beans.

(recipe: Kraft foods)


Frito Corn Salad


1 can whole kernel corn, drained

1 can whole kernel fiesta corn, drained

1 C. Miracle Whip salad dressing

1 C. shredded cheese (your choice)

1/2 pkg. chili Fritos

chopped bell pepper (optional)

chopped onion (optional)

Mix all ingredients except Fritos.  (can be

mixed together the night before and

refrigerated). Just before serving, add

Fritos & gently mix.

(note; adding Fritos too early will cause

them to become soggy)



Red Potato Salad with Bacon

(Paula Dean)

6 C. cubed red skin potatoes, unpeeled

(about 1 1/4 lb.)


2 – 3 strips bacon

1 C. chopped bell pepper (any color)

1/4 C. minced red onion

1/4 C. sliced scallions (about 2)

1/4 C. olive oil

3 T. red wine vinegar

1 T. Dijon mustard

1 T. mayonnaise

freshly ground black pepper

Place potatoes in large pot, add water just to cover &

season with 1/4 tsp. salt. Bring to boil over medium-high

heat; cook until tender (8-10 minutes). Drain & cool

slightly. Cook bacon in large skillet until crisp; drain on

paper towels & finely chop. In large bowl, combine potatoes,

chopped bacon, bell pepper, onion & scallions. In small

bowl, whisk olive oil, vinegar, mustard, mayonnaise, 1/4 tsp.

salt & 1/4 tsp. black pepper; pour mixture over potatoe

mixture, tossing gently to coat. Cover & refrigerate or

serve at room temperature. Serves 4-6


1-2-3 Cake in a Coffee Mug

2 boxes cake mix – one any flavor you

choose the other MUST be Angel Food

Pour both cake mixes, dry, into a bowl –

mix well. Place mixture in a airtight


To Make:

Add 3 T. dry mixture to a large coffee mug;

add 2 T. water & microwave 1 minute.

Top with fruit, ice cream, whipped cream-

whatever you like!

(recipe: Facebook)


The weather here is chilly (44 degrees F.) but it’s finally SUNNY out – hopefully, for those who are planning picnics, barbecues, outdoor activities, it will warm up some soon!

Enjoy your weekend!



Published in: on May 24, 2013 at 11:51 am  Leave a Comment  
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