Eight Recipes for Warm Weather Events

 

 

Eight Fun and Easy Recipes for Warm Weather Events

 

I intended to post some traditional Easter recipes for your holiday festivities, but life intervened and it didn’t get done. To think about it, I realize that many people have other types of gatherings during the spring and summer where they might incorporate these colorful, spring-y culinary masterpieces. These tasty dishes will fit nicely into menus for Memorial Day, graduation parties, weddings, showers, family reunions, dinner-on-the-grounds, or, hey, just a nice, home-cooked treat. So here are eight recipes for warm weather events:

If you are willing and obedient, you will eat the good things of the land (Isaiah 1:19).

 

PINEAPPLE (OR PINA COLADA) CHEESE BALL

 

This recipe works as an appetizer, dessert, or snack. It is colorful and tasty, and most ages enjoy it. It is also very easy, which is always a plus in my book.

 

Combine:

One block of softened Philadelphia Cream Cheese

One can of crushed pineapple

One box of French vanilla instant pudding mix

A dash of cinnamon

There is a choice here. If you were to drain the juice from the pineapple, it could be rolled into a ball and coated with chopped nuts. If you do not drain the juice from the pineapple, it becomes more of a dip. The color is bright yellow!

To make this delicious treat a pina colada, add  coconut flakes–delicious!

Serve it either way with graham crackers.

 

THE BEST BABY BACK RIBS YOU’LL EVER EAT

 

You will need:

Baby back ribs that are still in the slab, not too fat

Your choice of seasoning

12 ounces of beer

Rosemary

Foil roasting pan

Foil 

 

Cut each [thawed] slab of ribs in half and rub with a good oil 

Season as you like (I use Flavor Glow) and wrap and place in the fridge until ready to grill

Get your coals hot and place the slab/s directly on the grill for 10 minutes(ish) with closed grill top

After 10 minutes, turn the slab and close the lid again for 10 more minutes

Remove the slab/s to a foil roaster pan and pour about 12 ounces of beer over the ribs and into the pan

Sprinkle lightly with rosemary (dried or fresh; don’t overdo it)

Cover the pan tightly with foil and return the covered pan to the grill

Bake in the pan with grill top down for 30 minutes or until they are done to your liking

 

*Grills are different. I prefer charcoal, but this is not necessary. Just be sure your meat is cooked before serving it. We like ours “falling off the bone, so I usually grill them for 40 instead of 30 minutes” If you want barbecue sauce, you may add that, as well.

 

SUNNY CITRUS PUNCH

 

(This makes a big punchbowl full)

 

1 round container of sherbet

24 ounces of pineapple juice

24 ounces of orange juice

24 ounces of ginger ale

Mint leaves

 

Thaw the sherbet just enough so that it comes out whole when the container is inverted over the bowl.

Pour the juices over the sherbet

Just before serving, pour the ginger ale over all

Garnish with mint leaves

 

Ladel out a little sherbet with each serving. This looks great in clear wine glasses.

 

OUR FAVORITE POTATO SALAD

 

I always make a lot of this and it never goes to waste, but the recipe can certainly be adjusted according to the number of guests you are serving.

 

4-5 eggs

5 lb. bag of russet potatoes

Yellow onion

Celery

Sweet red (or green) pepper

Dill pickle relish

Sour cream

Mayonnaise

Seasonings

 

Prepare and peel 4-5 hard-cooked eggs and set aside

Peel and cube 5 pounds of russet potatoes

Place the cubed potatoes in boiling, salted water

While the potatoes cook, mix the following in a large bowl:

Diced, hard-cooked eggs

1 large yellow onion, diced

3 stalks of celery, diced

1 small sweet red pepper, diced

5 ounces of dill pickle relish

1 large dollop of sour cream

Mayonnaise (ss you like–some like wetter, some like drier salad)

1 tsp dill

Mix it all together before adding the potatoes (add more anything you may want)

 

Drain the cubed and cooked potatoes well and add to the bowl while they are still hot

Salt and pepper as desired

Turn it all gently until well mixed

Garnish with fresh basil or parsley

Cover and put in the fridge

 

COLORFUL PASTA SALAD

 

This salad is fast and travels well.

 

Small pasta (shells, twists, wagon wheels, some fun shape)

½  medium red onion, diced

1 can (or fresh) diced tomatoes (drained)

1 small package of frozen peas (plain)

1 can black olives, sliced

Italian salad dressing

Salt and pepper

 

Cook your pasta al dente; cook peas firm, not mushy; drain diced tomatoes if you used canned.

Add all of the above together using dressing sparingly at first. You can add more later.

I must say that this recipe does not suffer from a little shaved parmesan cheese. Red pepper flakes are also a good addition.

I have used veggie pasta and it is very pretty and tastes the same.

 

COWBOY CAVIAR

 

Rustic, yep! Weird, yes Ma’am! Delicious, you betcha!

 

Drain and combine:

1 can corn

1 can original Rotel

1 can black beans

Add ½ chopped red onion

Italian dressing to taste

Cilantro (not me, but you do you)

 

Mix well in serving bowl

 

Eat with nacho chips

 

SPRINGY GREEN BEANS 

 

It is always best to use fresh green beans with this dish.

 

2 pounds of green beans

¼ cup of finely chopped onion

1 finely chopped clove of garlic

Malt vinegar

Feta cheese crumbles

Red pepper flakes (if desired)

Salt and pepper

 

Cut off the ends and “snap” your beans to about ¾ inch

Place in boiling water for about 6-8 minutes, then drain and place in a bowl

Immediately add onion, garlic, 4 (or more) tablespoons of malt vinegar

salt and pepper

Dash with red pepper flakes

Add your feta cheese to the top

 

Don’t put on the feta cheese until the last minute and sprinkle it on top so it doesn’t take on the color of the malt vinegar.

Serve warm or cool.

 

PUNCH BOWL CAKE

 

1 1/2 box vanilla cake mix (eggs, oil, etc, to prepare)

1 large container of Cool Whip

1 large box of instant vanilla pudding (prepared with low-fat milk)

2 cans strawberry pie filling (or cut fresh strawberries)

1 can of crushed pineapple

1 clear punch or trifle bowl

 

Bake your cake according to the directions on the box and let cool

Tear up the cake into small cubes and put a layer on the bottom of your bowl

Follow with a layer of pudding

Then a layer of strawberry pie filling

Another layer of cake

A layer of pudding

A layer of pineapple

Cake, pudding, strawberry filling

End with a top layer of whipped cream and garnish with a strawberry

When you create your layers, work from the outside in so they can be seen through the bowl.

 

This is a BEAUTIFUL dessert. Use a large spoon or punch ladle and dig in!

 

This can also be made with layers of chocolate cake, chocolate pudding, cherry pie filling, walnuts, chocolate chips, and cool whip.

ENJOY EIGHT RECIPES FOR WARM WEATHER EVENTS!

The greatest thing about cooking is that you can be creative. Don’t be intimidated to make something new, or to make something old in a new way. Tweak these eight recipes for warm weather events and enjoy them with your family and friends.

He gives food to every creature. His love endures forever (Psalm 136:25).

God bless you and may you find joy in His bounty!