The Long Holiday Weekend

Here we are at Saturday AND the second day in September – Wow, did that come up fast! So far, don’t have any actual ‘plans’ for these few days (Saturday-Monday); I put spareribs in the crockpot yesterday & we had BBQ ribs, corn on the cob & baked potatoes . . . yummy. Don’t know if you’ve ever tried it, but ribs in a crockpot come out SO moist & fall-off-the-bones! AND – corn on the cob cooked in the microwave is SO EASY! Last year I saw a video on YouTube that changed my way of cooking corn on the cob:

He’s right – it comes out really easily from the silks/husks and tastes great!

==============

No-Bake Triple Layer Lemon Pudding Pie

1 ready-to-use graham cracker or shortbread
pie crust
2 (3.4 oz, ea) pkgs. instant lemon pudding mix
2 C. whole milk
1 T. fresh lemon juice (about 1 lemon)
1 1/2 C. heavy whipping cream**
3 T. powdered sugar

Combine instant pudding mix, milk & fresh
lemon juice in large bowl; whisk together
until pudding is thick (about 2 minutes). Spread
1 1/2 C. into crust. *In another large bowl beat
heavy whipping cream & powdered sugar using
elec. mixer until stiff peaks form (about 5 minutes).
Add half of freshly whipped cream to remaining
pudding mix & whisk together until combined.
Spread over lemon layer in crust. Top pie with
remaining whipped cream. Cover & refrigerate
at least 3-4 hours before serving. For best
results, prepare & refrigerate overnight.
Serves 8

*To speed up whipping the cream, place
bowl & elec. mixer beaters in freezer
about 15 minutes to get ice cold. The
colder, the better as it will speed up
the process of whipping the cream
(usually 2-3 minutes instead of 5
minutes or more).

**If you don’t want to use heavy whipping
cream, you can use 8 oz. tub Cool Whip,
thawed – combine half of tub with
remaining lemon pudding mix & other
half to top pie.

(recipe: togetherasfamily.com)
———————————-

Grilled Eggplant & Zucchini

2 eggplants thinly sliced
lengthwise
salt/black pepper
2 T. olive oil (plus more for
brushing)
1 T. balsamic vinegar
2 cloves garlic, chopped
4 small zucchini, trimmed/
sliced
(optional: mint leaves – garnish)

Sprinkle eggplant slices with
2 tsp. salt -place in a colander for
30 minutes. Mix oil, vinegar & garlic –
season with salt/pepper.
Preheat a ridged grill pan over High
heat. Brush zucchini with a little olive
oil & season with salt/pepper. Cook
zucchini, turning once, about 3 minutes
until tender. Transfer to a large bowl.
Rinse eggplants & pat dry with paper
towels. Brush eggplants with olive oil
& cook about 5 minutes, turning once.
Transfer to bowl with zucchini, add
dressing & mix. Stir in mint leaves (if
using). Let stand at least 30 minutes
before serving. Serves 6

(recipe: cookstr.com)
—————————–

Bacon & Egg Macaroni Salad

1 lb. elbow macaroni
8 hard-boiled eggs, chopped
1/2 lb. bacon, cooked/crumbled
1 C. chopped celery
1/2 C. finely chopped red onion
2 C. mayonnaise
1 tsp. salt
3/4 tsp. black pepper

In large pot boiling water cook
macaroni over High heat 7-9
minutes or just until tender;
drain & rinse under cold water.
Place cooked macaroni in large
bowl & add all other remaining
ingredients – mix well. Cover &
refrigerate at least 1 hour before
serving. Serves 10

(recipe: mrfood.com)
———————————–
Warm Potato & Sausage Salad

3 lb. red potatoes
1 lb. Kielbasa sausage, sliced
4 scallions, sliced
1/2 C. dill pickle relish
1/4 C. chopped fresh parsley
1/2 C. olive oil
1/4 C. white wine vinegar or
white vinegar
1 T. chopped fresh taragon
1 T. Dijon mustard
1 tsp. ground black pepper
1/2 tsp. salt
3 cloves garlic, minced

Cook potatoes in boiling water
(to cover potatoes) in Dutch oven
10-15 minutes until tender; drain &
cool to touch. Cook sausage in large
nonstick skillet over medium-high
heat 4 minutes until browned; drain
& set aside. Slice potatoes; combine
potatoes, scallions, pickle relish &
parsley in large bowl – stir in sausage.
Combine oil & remaining ingredients
in 2-Cup microwave-safe measuring
cup. Microwave on High 45 seconds
or until mixture is very warm (do
not boil). Pour warm dressing over
potatoe mixture & toss to coat.
Serves 6

(recipe: mrfood.com)
————————————
Quick & Easy Corn Salsa

3 C. frozen whole kernel
corn, thawed
1 (15 oz) can black beans,
drained/rinsed
5 green onions, thinly sliced
1 medium sweet red pepper,
finely chopped
1 jalapeno pepper, seeded/
finely chopped
1/3 C. rice vinegar
1 T. olive oil
1 T. Dijon mustard
1/2 tsp. salt
1/4 – 1/2 tsp. hot pepper sauce
1/4 tsp. black pepper
dash cayenne pepper
2/3 C. fresh cilantro, minced

dippers: corn chips, potato
chips, crackers, etc.

In large bowl combine first
5 ingredients. In another bowl
whisk vinegar, oil, mustard,
salt, hot pepper sauce, pepper &
cayenne. Stir in cilantro. Drizzle
over corn mixture & toss to
coat. Chill until serving.
Makes 20 servings.

(recipe: tasteofhome.com)
—————————–

Chicken/Bacon/Ranch Skewers

1 C. Ranch salad dressing plus
more for drizzling
juice of 1/2 lemon
pinch cayenne pepper
kosher salt
ground black pepper
1 lb. chicken breasts, cut into
1″ chunks (skinless)
16 slices bacon
1 C. cherry tomatoes
chopped chives, garnish

Heat grill to Medium heat. In
medium bowl stir ranch dressing,
lemon juice & cayenne – season
with salt/pepper. Add chicken &
toss to coat.

Assemble Skewers:

Start with a piece of bacon; add
a piece of chicken then weave
bacon back over the skewer. Add
a cherry tomato & weave bacon
back over skewer. Repeat, using
2 pieces of bacon per skewer. Season
skewers with salt/pepper. Lay a
piece of foil down on brill & add
skewers. Grill, turning occasionally,
until chicken is no longer pink &
bacon is cooked through &crispy,
8 minutes per side. Drizzle skewers
with Ranch dressing & garnish with
chives. Makes 8 skewers

(recipe: delish.com)
———————————-
Sticky Grilled Chicken

1/2 C. soy sauce
1/2 C. balsamic vinegar
3 T. honey
2 cloves garlic, minced
2 green onions, chopped
1 lb. chicken drumsticks
2 T. sesame seeds (garnish)

Make Marinade:
In large bowl whisk soy sauce,
bals. vinegar, honey, garlic &
green onions. Reserve 1/2 C.
for basting chicken after grilling.
Add chicken to a large ziplock
bag or baking dish & pour
marinade over chicken. Let
marinade in refrigerate at least
3 hours (or up to overnight).

When ready to grill:
Heat grill to High. Oil grates &
add chicken, then periodically
baste with marinade & grill
until cooked through 10-12
minutes per side. Garnish
with sesame seeds & serve.
Serves 4

(recipe: delish.com)
———————————-

Short & Sweet Baked Beans
(crockpot)

4 slices bacon
1 C. frozen chopped onion
4 (15 oz, ea) cans pork & beans in
tomato sauce, drained
1/4 C. packed brown sugar
1/2 C. ketchup
1/2 C. molasses
1 1/2 tsp. Worcestershire sauce
1 tsp. dry mustard
1/4 tsp. cayenne pepper

Cook bacon in large skillet over
medium heat until done; drain,
reserving 1 tsp. drippings; crumble
bacon. Place bacon, reserved
drippings, onion & remaining
ingredients in 3-4 qt. crockpot.
Cover & cook on Low 4 hours.
Serves 10

(recipe: mrfood.com)
———————————-

Pioneer Woman’s Apple Dumplings

2 large Granny Smith apples
2 (8 oz, ea) cans crescent rolls
2 sticks butter
1 1/2 C. sugar
1/2 tsp. cinnamon
1 tsp. vanilla
3/4 C. (or 6 oz. can) Mountain
Dew soda/pop or 7-UP
or half 12 oz can

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Peel apples & slice
into 8 wedges. Separate dough
into triangles. Roll each apple wedge
in dough starting at wide end. Pinch
to seal dough & cover apple. Place
in baking dish* Melt butter in small
saucepan & stir in sugar & cinnamon;
heat, whisking to combine. Mixture
will slowly combine & thicken – when
it’s thickened, remove from heat &
add vanilla. Pour mixture over dumplings.
Pour pop/soda over dumplings & bake
30-45 minutes until golden brown.

*Poster says it’s easier if you first pat
apple wedge dry – then wrap dough
around it.

(recipe: thepioneerwoman.com)

=====================

Our weather is cooler (High today expected
to be 67 degrees F.) but sunny so it’s pleasant
to look out the window. I’m not much of an
‘outdoors’ person, but love seeing the sunshine!

Hope you are able to have a RELAXING weekend!

Hugs;

Pammie

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One CommentLeave a comment

  1. Thank you for the reminder on the corn.


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