Holiday Weekend Comin’ Up!


For some of you, this holiday weekend will mean picnics or family outings. Lots of great recipes coming in so I’ll get right to sharing:


Fluffy Frozen Strawberry Dessert

1 C. flour
1/4 C. brown sugar
1/2 C. butter, melted
1/2 C. finely chopped walnuts
2 C. fresh strawberries, diced
1/2 C. sugar
1 tsp. lemon juice
1 (8 oz) tub Cool Whip, thawed

Preheat oven 350 degrees F.
In a bowl combine flour, brown sugar,
butter & walnuts; mix well & spread
out on a large cookie sheet (15 X 10 X 1″).
Bake 15 minutes, stirring 2-3 times during
baking. Let cool 5-10 minutes – remove
1/2 C. for use later. Press rest of mixture
into a 9 X 13″ baking dish sprayed with
nonstick spray. In another bowl mix
strawberries, sugar & lemon juice. Fold
in Cool Whip & spread over cooled crust.
Sprinkle top with reserved 1/2 C. nut mixture.
Cover & freeze 6-8 hours. Serves 12


Classic Coleslaw

1 T. Dijon mustard
1 T. cider vinegar
1 T. lemon juice
1 T. sugar
1 tsp. salt
1/2 C. mayonnaise
1/4 C. sour cream
1 small green cabbage (about 1 3/4 lb),
finely shredded
2 medium carrots, cut into 1/8″ thick
matchsticks or coarsely grated
1 small onion, coarsely grated (optional)

Whisk mustard, vinegar, lemon juice, sugar,
salt, mayo & sour cream in small bowl.
Refrigerate, covered, until ready to use
(will keep up to 2 days)
Place cabbage, carrots & onion in large
bowl; pour in dressing & toss thoroughly.
Refrigerate, covered, until slaw begins to soften,
1-2 hours. If not using immediately, refrigerate
covered, up to 2 days. Just before serving,
toss again. Serves 8

(recipe: Martha Stewart)

Hummus & Roasted Pepper Phyllo Bites

30 mini phyllo shells (2 boxes),
defrosted (Athens)
3/4 C. + 3 T. plain hummus
1/2 C. diced English cucumber
1 roasted red pepper, diced
1 1/4 oz. (1/4 C) crumbled feta cheese
2 T. minced parsley

Place each mini shell on a serving platter.
Fill each with 1 1/2 tsp. hummus. Divide
cucumber, roasted pepper, feta & parsley
evenly between shells & serve. Serves 15


Bacon/Ranch Potato Salad

2 lb. baby red potatoes, halved
or quartered, if large
6 slices bacon
1 (16 oz) tub sour cream
juice of 2 lemons
1/2 pkg. dry ranch seasoning mix
kosher salt
1 C. shredded Cheddar cheese
1/2 C. chopped chives

In large pot boiling, salted water
cook potatoes until fork-tender,
about 15 minutes. Drain/rinse under
cold water then transfer to large bowl.
In large skillet over medium heat, cook
bacon until crispy; transfer to paper
towel-lined plate to drain, then crumble.
In small bowl, stir sour cream, lemon juice
& ranch seasoning (adjust seasoning if
necessary).  Add sour cream mixture to
potatoes & toss until combined. Add
Cheddar cheese, chives & bacon – toss
until combined. Refrigerate at least
1 hour before serving. Serves 4


Turkey Stuffed Peppers

1 lb. ground turkey
1 garlic clove, minced
1/4 onion, minced
1 T. chopped fresh cilantro or parsley
1 tsp. garlic powder
1 tsp. cumin
salt, to taste
3 large sweet red bell peppers, washed
1 C. chicken broth
1/4 C. tomato sauce
1 1/2 C. cooked rice

1/4 C. shredded Cheddar cheese

Preheat oven 400 degrees F.
Spray medium saute pan with nonstick
spray – heat on medium heat. Add onion,
garlic & cilantro, saute 2 minutes & add
ground turkey. Season with salt/garlic
powder, cumin; brown several minutes
until meat is completely cooked. Add
tomato sauce & 1/2 C. chicken broth;
mix well & simmer on Low 5 minutes.
Combine cooked rice & meat together.
Cut peppers in half lengthwise – remove
seeds & place in a baking dish. Spoon
meat mixture into each pepper half &
fill with as much mixture as you can.
Pour remaining chicken broth on bottom
of pan; cover tightly with foil & bake
35 minutes. Top with shredded cheese.
Serves 6


Country Gravy Breakfast Casserole

1 pkg. sausage of your choice, browned
1 pkg. pepper sausage gravy or regular
country gravy mix
1 C. Cheddar cheese, shredded
6 eggs
1/2 C. milk
1 can Pillsbury Grands biscuits

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with nonstick
spray. Cut biscuits into 1″ pieces & line
bottom of pan. Brown sausage & scatter
over biscuits in pan; sprinkle top with
Cheddar cheese. Whisk eggs & milk with
a pinch of salt & pepper; pour over
ingredients in pan. Prepare gravy mix
accordg. to pkg. directions & pour over.
Bake 30-45 minutes.


Lemon Cake w/Lemon
Butter Frosting

2 C. flour
2 tsp. baking powder
1 tsp. salt
1/2 C. butter
1 1/4 C. granulated sugar
3 eggs
1 tsp. vanilla
1 C. milk

1 T. grated lemon zest
1/2 C. fresh lemon juice
1 T. cornstarch
6 T. butter
3/4 C. granulated sugar
4 egg yolks, beaten

4 C. powdered sugar
1/2 C. butter, softened
2 T. fresh lemon juice
1 tsp. grated lemon zest
2 T. milk

Preheat oven 350 degrees F.
Grease & flour two 8 inch round
cake pans. Mix flour, baking powder
& salt. In large bowl cream butter &
sugar until light & fluffy, about 5
minutes. Beat in eggs, one-at-a-time,
then stir in vanilla. Beat in flour
mixture alternately with  milk, mixing
just until incorporated – pour batter
into prepared pans. Bake 30 minutes
until a toothpick inserted into center
comes out clean. Allow to cool in pans
on wire racks 10 minutes then invert
onto wire racks to cool completely.

In medium saucepan, mix 1 T. lemon zest,
1/2 C. lemon juice  & 1 T. cornstarch until
smooth. Mix in 6 T. butter & 3/4 C. sugar –
bring to boil over medium heat; boil 1
minute, stirring constantly. In small bowl
using wire whisk beat egg yolks until smooth.
Whisk in a small amount of hot lemon
mixture. Pour egg mixture into saucepan,
beating the hot lemon mixture rapidly. Reduce
heat to Low; cook, stirring constantly, 5 minutes
until thick (not to boil). Pour into a medium
bowl – press plastic wrap onto surface of
mixture to keep ‘skin’ from forming as it cools.
Cool to room temp then refrigerate 3 hours.

In large bowl beat powdered sugar, 1/2 C. butter,
2 T. lemon juice & 1 tsp. lemon zest until smooth.
Beat in milk & increase speed – continue to beat
until light & fluffy.
Using long serrated knife, slice each cake layer in
half horizontally, making 4 layers. Place 1 layer,
cut side up, on a serving plate; spread with half
of lemon filling. Top with another cake layer &
spread with 1/2 C. frosting. Add third cake layer;
spread with remaining half of lemon filling.
Press on last cake layer & frost top & sides of
cake with remaining frosting. Refrigerate cake
until serving time.


I don’t have any particular plans
for the weekend but two of my
kids will be going away, so I’m
glad for them. Personally it will
probably be ‘business as usual’
(which means computer/knitting/
reading!) – not a bad deal! Since
we’ll be ‘down’ in total people
eating here, I won’t have to cook
much, either – YAY! I did break down
& buy some Gordon Foods Red
Skin potato salad
(a little pricey – in my opinion-but
worth it!) Combine that with grilled
brats or hot dogs and you’ve got
some good eatin’!

Hope all of you are doing well,
in good health and able to enjoy
some lovely summer weather
coming our way!




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2 CommentsLeave a comment

  1. Today daughter and I will finish up the Otisville house and then starts getting the Meadowlawn house set up. That will take the weekend and then so.

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