Boston Cream Pie

This is always a favorite!  I don't know anyone who doesn't like Boston Cream Pie.

1 round yellow cake layer
1 cup milk
1 (3.4 oz) package of Vanilla Instant Pudding
1 1/2 cups of whipped topping
1 square baking chocolate
1 Tbsp butter
3/4 cup confectioners sugar
2 Tbsp cold milk

Cut cake into two layers.  Beat 1 cup of milk with the pudding mix for two minutes.  Add the whipped topping.  Stir to combine and let sit for five minutes.  Place bottom cake layer on a serving dish (cake stand, if you have one).  Spread the pudding mixture over the top of that layer.  Place the top layer on top of the pudding mixture.

Melt the chocolate and butter in a double boiler over boiling water.  Add the sugar and 2 Tbsp milk and mix well.

Spread over the cake and refrigerate for 1 hour before serving.  Refrigerate leftovers.

On The Grill - Low & Slow Ribs

These ribs are delicious.  The recipe combines an interesting mix of spices.  Grandma had a knack for creating great flavor in her dishes.  These ribs cook in a low oven for about 3 hours and then are finished on the grill.  You'll get the best of both worlds -- really tender ribs with that grill char.  Mmmm good!

1 Tbsp Lawry's seasoned salt
1 Tbsp sugar
1 1/2 tsp chili powder
1 1/2 tsp onion powder
1/2 tsp pumpkin pie spice (no, that's not a typo)
4 lbs of ribs
1/2 cup water
1/2 cup of your favorite BBQ sauce - I like Jack Daniels Brown Sugar & Honey

Preheat the oven to 300 degrees.  I use my turkey roasting pan and rack for this recipe.

Combine all of the spices and mix well.  Rub all over the ribs.  Place the spiced ribs on the roasting rack in your pan.  Pour the water into the pan and cover with aluminum foil.  Bake for 2 1/2 - 3 hours until ribs are very tender.

Remove from the oven and allow to sit for about 30 minutes.  Brush the ribs with the BBQ sauce.  Place on pre-heated grill and grill for about 5 minutes.  Turn and brush with remaining sauce.

Cut into sections and serve.

Straight From The Garden Summer Slaw

I've mentioned time and time again that so many of Grandma's dishes were prepared with produce straight from the garden.  This is another timeless favorite.

1/3 cup cider vinegar
3 Tbsp vegetable oil
1 Tbsp Dijon mustard
1 Tbsp sugar
1 tsp salt
1/2 tsp ground black pepper
1 small head green cabbage (shredded)
1/2 small head red cabbage (shredded)
4 medium carrots (shredded)
1 small red onion (minced)
1 large Granny Smith apple

Whisk together the vinegar, oil, mustard, sugar, salt and pepper until blended.  Add the green and red cabbage, carrots and onion.  Toss well.  Cover and refrigerate overnight (or at least 2 hours).

Core the Granny Smith apple and cut into thin strips.  Add to coleslaw just before serving and stir/toss well.

Blueberry Sauce (For Ice Cream, of course)

The hot days of July are perfect for ice cream!  And there's no better topping than a fresh blueberry sauce.  This is so simple.  Once you try it, you'll make it again and again.

2/3 cup sugar
1 tsp cornstarch
1/4 tsp salt
1/3 cup water
1 tsp lemon juice
4 cups fresh or frozen blueberries

In a saucepan combine sugar, cornstarch and salt; stir in water and lemon juice and mix well.  Add blueberries.  Cook over medium heat, stirring often, until mixture is slightly thickened and bubbly.  Cook and stir 2 minutes more.

Transfer to a bowl to cool.  Serve at room temperature, or cover and refrigerate for up to 2 days.

This is best served at room temperature.

Happy 4th of July!

Grandma's Grilled Potatoes

Sometimes I laugh at myself.  So many of the recipes that I post on this blog begin with "Grandma's" in the title.  Most of Grandma's recipes had very simple names.  I choose to use the name she gave her recipe and then give her credit for its creation.  Grandma's Grilled Potatoes are a simple, but very tasty dish on the grill.  She usually did them in the oven - I like to do them on the grill.

2 lbs of potatoes cut into wedges
1 medium white onion (diced)
1/2 tsp Lawry's seasoned salt (one of my favorite kitchen staples)
1/2 tsp garlic salt
1/2 tsp ground black pepper
4 Tbsp butter

Combine potatoes and spices in a large bowl.  Toss to mix well.  Place the potatoes on a large piece of heavy duty aluminum foil.  Wrap the foil around the potatoes.  Top with the butter cut into 1 Tbsp chunks.  Seal the edges of the foil and place the packets on the grill.  Grill over medium high heat for 20 minutes and then turn.  Grill for another 20 minutes.

To do these in the oven, place the packet on a cookie sheet.  Bake at 450 degrees for 45 minutes, turning once.

Looking for a Pretty Patriotic Dessert?

I saw this tonight on Party City's website.  This is a very patriotic dessert and would be so easy to make.  In fact, I plan to give this one a whirl on Wednesday.  What could be more appropriate for Independence Day and better for the awful heat we've been having?  It looks like they've used bananas, but I think I'll use marshmallows.  (Not a fan of bananas -- I know, that's almost unamerican -- but I don't like them.)