Tag Archives: summer

Planning Ahead for Labor Day Potlucks

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I’m a planner. Although I’m looking forward to the hog roast tomorrow night following Latham’s Third Annual Freedom of Independence Ride, part of me is already thinking about what I might take to next weekend’s potluck.

We’ve been invited to a Labor Day potluck on a farm north of Sheffield, where the kids can enjoy one last dip in the pool while adults relax one last time on the patio before our kids’ fall sports schedules and weather conditions determine our schedules for us! Because this party will be more like a “farewell to summer,” I want to bring a dish that is fitting for the season. I also need to keep in mind that both kids and adults alike need to find it appealing. Then I remembered a recipe that I received recently while visiting Wisconsin.

I have to admit that I never would’ve tried this salad recipe if it hadn’t come recommended by Rebecca Bailie because I’ve always enjoyed recipes she’s shared with me in the past. As soon as you read the list of ingredients, you might agree that it’s a relatively unusual combination. It really tastes more like dessert, but I’m going to tell myself it counts as a serving of fruit. I might even count a Chocolate Zucchini Cupcake as a serving of vegetables. That means I could still make Brownies in a Roaster for dessert. :)

How do you plan to save the last of summer? I’m always interested in new recipes that make use of in-season fruits and vegetables. Perhaps you’d like to share one with me!

Grape Salad

Ingredients:

1, 8-oz. package cream cheese (not fat free)
1 c. sour cream
ÂĽ c. sugar
1 T. vanilla
2 bunches of seedless grapes (red and green)
½ c. brown sugar
½ c. pecans or walnuts

Directions:

Mix together cream cheese, sour cream, sugar and vanilla. Fold in grapes. Pour into serving dish; top with brown sugar and nuts. Refrigerate 24 hours before serving. Enjoy!

Savoring the Last of Summer

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Our two children headed back to school on Monday, which always signals that summer is coming to an end. This weekend our family will savor as much summer-time fun as possible. With Saturday’s forecast calling for sunshine and 85 degrees, we’ll make one last trip to a nearby water park. I’ll marinate some Iowa chops, so they’re ready to grill that evening. (See marinade recipe below.) I’m also looking forward a little “me time” in the kitchen during the early morning hours, so I can make one of my all-time, favorite desserts: Colorado Peach Pie.

One reason this recipe is one of my favorites is because it’s so delicious. It’s unlike most peach pies because it has a sour cream filling. It tastes so creamy and delicious (in my humble opinion). Another reason I love this recipe is because I can “cheat” on the pie crust. There’s no need to roll out a pie crust, yet one can savor a flakey crust. 

Just thinking about Saturday’s meal is making my mouth water. Perhaps I need to change my plan … I could leave work early today and have fresh peach pie for supper tonight!

How does your family savor what’s left of summer?

Lemon Pepper Pork Chops

Ingredients

  • 4 pork chops, cut 1½-inches thick
  • ÂĽ c. red wine vinegar
  • ÂĽ c. cooking oil
  • 1 T. Worcestershire sauce
  • 2 tsp. lemon pepper
  • ÂĽ tsp. garlic power

Directions

In a self-sealing plastic bag, combine vinegar, cooking oil, Worcestershire sauce, lemon pepper and garlic powder. Use a fork to poke holes in the chops. Next place the chops in the bag, seal and refrigerate them for a minimum of 30 minutes but overnight is even better. Remove chops from marinade and grill. Pork chops should be cooked to medium doneness of 160 degrees Fahrenheit.

Colorado Peach Pie

Ingredients

Filling:

  • 4 c. fresh, sliced peaches
  • 1 c. sugar, divided
  • 2 T. flour
  • 1 egg
  • ÂĽ tsp. salt
  • ½ tsp. vanilla
  • 1 c. sour cream

Crust:

  • ½ c. butter
  • 1 ½ c. flour
  • ½ tsp. salt

Topping:

  • 1/3 c. sugar
  • 1/3 c. flour
  • ÂĽ c. butter
  • 1 tsp. cinnamon

Directions

Crust:

Cut butter into flour and salt. Press dough into 9-inch pie plate.

Filling:

Slice peaches into a bowl; sprinkle with ÂĽ c. sugar. Let stand while preparing rest of filling. Combine Âľ c. sugar, flour, egg, salt and vanilla. Fold in sour cream. Stir into peaches. Pour into crust.

Set oven to 400 degrees and bake pie for 15 minutes. After the pie has baked for 15 minutes at 400 degrees, reset your oven for 350 degrees and bake it for another 20 minutes. Now prepare the topping.

Topping:

Combine the sugar, cinnamon, flour and butter until crumbly.

After your 20-minute baking period at 350 degrees is over, sprinkle the crumbly topping evenly over the top of the pie. Then bake for another 10 minutes at 400 degrees.