It is that time of year that foil dinners are craved at our house.  Because we have a portable fire pit on our patio, we can have this type of dinner often.  Our usual foil dinner consists of stew meat, diced potatoes, carrots, and onions all seasoned with salt and pepper.  Sometimes we will do ground beef instead of stew meat or we will do pieces of chicken.  Last night we tried a new combination of foil dinner ingredients that we all liked and so I share the recipe here.

Cut 18 inch square pieces of foil (one for each family member).  Fold each edge over once.  In the middle of the foil family members place as much of the following ingredients as they want:

Polish kielbasa cut into 4-inch-long pieces and then halved (3 to 4 pieces works best for each serving)

Pearl onions

Sliced crook-neck squash.

Sliced carrots.

Drizzle with the following flavor booster (I double the recipe for our family):

1 1/2 tsp. Dijon mustard

2 T. lemon juice

3 T. vegetable oil

Sprinkle the sausage and veggies with salt and pepper to taste.  Fold up the foil to make a package that seals in the juices.   Write family member’s names on their packet.  Lay the packets on hot coals or on a lit grill (400 degrees) and cook for about 15 minutes.  Remove from the heat and place on a plate.  Open the foil…and enjoy!

 

It is now 6:00 a.m.  I have been awake since 3:50 and out of bed since 5:00–all because of the two new “projects” I alluded to in a previous post.  Because these projects are going to take quite a bit of time, not only today but many days hence, and because I like to be productive (even at 6:00 a.m.), and because being productive (in my mind) would include getting done as many things as possible, I take the easy way out for my Monday post and post another recipe.  But rest assured, this recipe is a good one!  Most recently I made it for a game night at my mom’s house.  The recipe comes from a woman I knew as a youth.  She was like a second mom to me and everyone called her “Mom Low.”

MOM LOW POPCORN

8 c. popped kettle corn (two bags)

2 c. rice krispies

2 c. nuts (I use cashews)

Mix the above in a bowl.  In a microwave oven melt:

1 lb white chocolate chips (1 1/2 bags)

1/4 c. peanut butter

Pour over popcorn mixture and mix.  If you can resist the urge to eat it, let it set up for a while so that you don’t end up with sticky fingers.

Enjoy!

This is an easy, yet yummy, recipe for any group gathering.  I will be making many batches of these babies this weekend for my nephew’s open house before he departs to Cali, Colombia on a mission for our church. 

Milk Chocolate Crinkles

Preheat oven to 375 degrees.

In large bowl blend 2 eggs and 2/3 cup shortening.  Add about 1/2 of a German Chocolate Cake mix (dry) and beat at medium speed until light and fluffy.  Stir in the remaining cake mix.  Form dough into 1″ balls.  Place on ungreased cookie sheet.  Bake 10 – 12 minutes.  Cool slightly before removing from cookie sheet.  Frost with chocolate frosting if desired.

Yum yum!

Corn Chowder recipe from “Dinner is Ready” by Deanna Buxton:

1/2 lb. bacon, chopped

1 1/4 onions (this is less onion than the recipe calls for)

2 stalks celery, chopped

1 bay leaf

4 T. flour

4 potatoes, diced

2 17 oz. cans creamed corn

2 c. half and half (I have substituted milk just fine)

1 qt. chicken broth

2 T. butter

1 tsp. salt

1/2 tsp. pepper

Cook bacon until crisp.  Drain on paper towels.  Drain all but 4 tablespoons drippings.  Add onions and celery and cook until soft.  Add bay leaf.  Stir in flour.  Cook 3 minutes.  Add five cups water and potatoes.  Bring to a boil.  Simmer 30 minutes.  Stir in corn (I also add some of our frozen garden corn from our last harvest), half and half, chicken broth, butter, salt and pepper.  Heat just till butter melts.  DO NOT BOIL.

This is a family favorite, and especially appreciated this time of year.

Enjoy!

I found this suggestion for a smoothie in Family Circle magazine a few months ago and finally decided to give it a try last night.  I liked it and so I share it here:

GRAPEFRUIT SMOOTHIE

In a blender blend 1 peeled and sectioned grapefruit, 1/2 c. milk, 1/2 c. vanilla ice cream or frozen yogurt, and 6 – 8 fresh mint leaves.

That’s it!  It was yummy!  Mack prefers her grapefruit smoothie with two tablespoons of sugar.  I liked it both ways.  We now have one more smoothie recipe to add to our collection.

Another fav at our house!

1/3 c. melted butter

1 tsp. Worcestershire sauce

1 tsp. grated onion

1/4. tsp. paprika

Mix together and brush on salmon steaks.  Sprinkle each stake with a little salt.  Bake at 350 degrees for 25 – 30 minutes.

Yum, and enjoy!

If you have tomatoes coming out of your ears like we do this time of year, here is one way you can use them up.  And the aroma in your house will make you hungry!

Roasted Tomatoes

Preheat oven to 325 degrees

Line a cookie sheet with foil

Slice tomatoes and put slices close together on cookie sheet (Roma tomatoes work best)

Sprinkle with salt and ground pepper

Mince 6 cloves garlic and add to 1/2 cup olive oil (adding some basil is optional)

Brush oil mixture onto tomato slices

Bake until skins begin to wrinkle then turn oven off and leave tomatoes inside until oven is cool

Store in freezer bags for future use

During the winter we use them in spaghetti sauce, tomato soup, and other soups

Delicious!

…So guess what I’m doing today…

We grilled for the first time this “summer” season yesterday on Memorial day.  Steak, baked beans, corn on the cob, sliced watermelon, fresh cherries and grapes were all on the menu.  Also, Hub wanted to try grilling pineapple and so ran to the store and bought a fresh pineapple to grill.

All of the food tasted great, the weather was pleasant, and the kids decided it was a good idea to invite a few friends over for the meal as well.  It was a great way to kick off summer.

I tried a new marinade for the steaks and we have decided it is a “keeper.”  Here it is:

1/4 c. soy sauce, 1/4 c. Worcestershire sauce, and 1/4 c. raspberry salad dressing.  Soak the steaks in it for a couple of hours and then grill.

Deeeelish!

Because I might have to take Mack to the doctor today because she twisted weird in her sleep last night and woke up with major back pain, and because I received the camp schedule for our Stake Young Women camp and now need to get with my camp director to hammer out details, and because I still haven’t finished cleaning all of the blinds in my house (a project I began in January), and because I need to prepare the power point presentation for my art lesson on Wednesday, and because I simply have nothing inspiring or earth shattering to write, I am only going to post a recipe today.

I made this recipe for the first time yesterday for my mom’s monthly family dinner.  The recipe is from J. Jones in our Ward Cookbook.  There were no leftovers.  You know what that means?  It’s a good ‘un!

LEMONADE JELLO

1 large pkg lemon Jello                                        1 12 oz. frozen pink lemonade

2 c. boiling water                                                   1 8 oz. Cool Whip

1 c. sugar                                                                   1 small can mandarin oranges, drained

scant of salt

Dissolve Jello, sugar and salt in boiling water.  Add lemonade.  Stir well and let thicken.  Whip Jello with Cool Whip.  Add oranges.  Pour into 9 x 13 pan and let set up for several hours.  It is also good with fresh cantaloupe or strawberries instead of oranges.

When I made this it made a lot.  I used a bigger pan and used two cans of mandarin oranges rather than one.

Enjoy!

A favorite at our house!

PORK ROAST WITH PEACH SAUCE

1 boneless pork loin roast (about 3 lbs)                                              1/3 c. packed light-brown sugar

1/4 tsp. onion salt                                                                                         3 T. apple cider vinegar

1/4 tsp. black pepper                                                                                   1 tsp. pumpkin pie spice

1 15 oz. can sliced peaches in heavy syrup

Place roast into a 6 qt. slow cooker; season with onion salt and pepper.  Drain peaches, reserving the syrup.  In a bowl whisk syrup, brown sugar, vinegar, and pumpkin pie spice.  Pour over meat; scatter peach slices over the roast .  Cook 3 hours on high or 6 hours on low.  Serve with cooked egg noodles if desired.  Serves 8

 Enjoy!