What are you making for Memorial weekend? Include recipes

[candlelight]

We are grilling steaks, and having potato salad, maybe some watermelon and this Berry trifle for dessert. It is wonderful!

Ingredients
1 4-serving-size package instant vanilla pudding mix
2 cups milk
1 8-ounce package cream cheese, softened
1 6-ounce container vanilla yogurt
1 10.75-ounce frozen loaf pound cake, thawed and cubed (3/4-inch cubes)
6 cups strawberries, quartered
2 cups blueberries and/or raspberries
1 recipe Berry Sauce
Directions
1. Prepare pudding mix according to package directions using the milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed until smooth; stir in pudding.

2. To assemble trifle, in a 2-1/2- to 3-quart glass bowl layer one-third of the cake cubes, one-third of the pudding mixture, and one-third of the strawberries and blueberries. Repeat layers twice. Cover and chill 4 to 24 hours. Spoon Berry Sauce onto individual serving plates; top with trifle. Makes 8 to 10 servings.

3. Berry Sauce: In a blender or food processor combine 2 cups fresh or frozen (thawed) strawberries or raspberries, 2 to 3 tablespoons sugar, and 1 tablespoon raspberry liqueur, rum, or orange juice. Cover and blend or process until smooth. If desired, press sauce through a fine-mesh sieve to remove seeds. Cover and chill until serving time or up to 24 hours. Makes 1 cup.

[ILoveJesus]

Im not sure but my mom just called and told me she just brought 10 slabs of ribs!!

i cant wait!

[candlelight]

Im not sure but my mom just called and told me she just brought 10 slabs of ribs!!

i cant wait!

I LOVE ribs. What are ya bringing?

[KaiafromBergen]

I'm also doing ribs - pork baby back ribs:

Marinade the ribs in apple cider vinegar for an hour.

Dry the ribs well on paper towel then rub with (hehehehe my secret rub . . . I know some of the ingredients, but not all as I get part of it from a mix from a place on the internet):

Garlic powder
Onion powder
Black Pepper
Salt
A touch of Chili powder
A spoon full of "Timmie's Prime Rib Rub"

Mix and rub on the meat . . . just a light coating - let the meat rest with the rub on for 1/2 hour, then grill as low as possible (indirect heat) - about 250 degrees - for at least 4 hours - since I do this on a gas grill, I drizzle a combo (water, extra light olive oil, and touch of liquid smoke) on the ribs about once an hour.

The last 10 minutes of grilling, thinly brush the sauce of your choice (My choice is Famous Dave's devil's spit). Finish the 10 minutes, take the ribs off and let them rest for at least 15 minutes before eating . . . also have a bowl of "heated" sauce for those who want more sauce on their ribs . . . you don't want to put cold sauce on ribs!!!!

The best of all the worlds! You taste the meat, rub and sauce, with just the right "chewiness" to the meat . . . I'm getting hungry!!!!

[candlelight]

I'm also doing ribs - pork baby back ribs:

Marinade the ribs in apple cider vinegar for an hour.

Dry the ribs well on paper towel then rub with (hehehehe my secret rub . . . I know some of the ingredients, but not all as I get part of it from a mix from a place on the internet):

Garlic powder
Onion powder
Black Pepper
Salt
A touch of Chili powder
A spoon full of "Timmie's Prime Rib Rub"

Mix and rub on the meat . . . just a light coating - let the meat rest with the rub on for 1/2 hour, then grill as low as possible (indirect heat) - about 250 degrees - for at least 4 hours - since I do this on a gas grill, I drizzle a combo (water, extra light olive oil, and touch of liquid smoke) on the ribs about once an hour.

The last 10 minutes of grilling, thinly brush the sauce of your choice (My choice is Famous Dave's devil's spit). Finish the 10 minutes, take the ribs off and let them rest for at least 15 minutes before eating . . . also have a bowl of "heated" sauce for those who want more sauce on their ribs . . . you don't want to put cold sauce on ribs!!!!

The best of all the worlds! You taste the meat, rub and sauce, with just the right "chewiness" to the meat . . . I'm getting hungry!!!!

I do not think I have ever seem Timmies prime rib rub? Where do you get it?

[His Bride]

I think we're leaning toward brats, cole slaw, roasted potatoes, and dessert....one of those strawberry/cream cheese mixtures over crushed pretzels.

[jadeeyes]

We'll be taking our camper down to Southern Illinois. Whatever I cook will be cooked on the grill. My husband told me not to but any meat. We'll pick up most of our groceries in town near the campgrounds. I'm excited about this trip. We'll celebrate our 35th anniversary on the 25th.

[Amber Lynne]

Y'all are killing me.

I am going to Tall Timbers house for a burger! HA! .

I will prolly just make a crock pot full of BBQ pork tenderlion and some slaw...maybe a fruit salad.

[candlelight]

We'll be taking our camper down to Southern Illinois. Whatever I cook will be cooked on the grill. My husband told me not to but any meat. We'll pick up most of our groceries in town near the campgrounds. I'm excited about this trip. We'll celebrate our 35th anniversary on the 25th.

WOW, congratulations, and praise the Lord. Hope you have a wonderful BLESSED time.

[candlelight]

Y'all are killing me.

I am going to Tall Timbers house for a burger! HA! .

I will prolly just make a crock pot full of BBQ pork tenderlion and some slaw...maybe a fruit salad.

Sounds yummy! I may make some slaw also.

[jadeeyes]

WOW, congratulations, and praise the Lord. Hope you have a wonderful BLESSED time.

Thank you. We're going to have a wonderful time. There's nothing like getting away where there are no demands on your time. We'll have our cell phones, but nobody will call while we're away unless it's very important. No TV, no internet, no newspapers. We'll be gone Friday-Tuesday.

[ILoveJesus]

I LOVE ribs. What are ya bringing?

I think ill probably bring some sweets. Some cakes and pies since the meats are taken care of.

[candlelight]

Thank you. We're going to have a wonderful time. There's nothing like getting away where there are no demands on your time. We'll have our cell phones, but nobody will call while we're away unless it's very important. No TV, no internet, no newspapers. We'll be gone Friday-Tuesday.

Fantastic. So happy for you. Let us know when you get back!

[candlelight]

Rated by 5 people
Rate This
Rate and CommentPrep: 40 minutes
Chill: 5 hours

save to recipe box
already saved
add to shopping list Ingredients
1 recipe Baked Pastry Shell
1 envelope unflavored gelatin
3/4 cup sugar
1/3 cup water
3 egg yolks, beaten
3 tablespoons lemon juice
Dash salt
2-1/2 cups fresh strawberries, crushed (about 1-1/2 cups after crushing)
3/4 cup whipping cream
Halved fresh strawberries (optional)
Directions
1. Prepare Baked Pastry Shell; set aside. In a small saucepan combine gelatin and sugar. Stir in water, egg yolks, lemon juice, and salt. Cook and stir over medium heat until boiling; remove from heat. Transfer gelatin mixture to a large bowl; stir in crushed strawberries. Cover and chill for 1 to 1-1/4 hours or until mixture is partially set (consistency of unbeaten egg whites), stirring occasionally.

2. In a chilled large mixing bowl, beat the whipping cream with an electric mixer until stiffpeaks form. Fold whipped cream into strawberry mixture. If necessary, cover and chill about 20 minutes or until mixture mounds when spooned. Spoon filling into cooled crust. Cover and chill at least 4 hours or until filling is firm. If desired, garnish with halved strawberries.

3. Makes 8 slices

4. Reduced-Fat Strawberry Chiffon Pie: Omit the whipping cream. In a large bowl combine 2 tablespoons dried egg whites and 6 tablespoons lukewarm water. Stir 2 minutes or until completely dissolved. With an electric mixer, beat on medium speed until stiff peaks form. Fold into chilled strawberry mixture.
Per slice: 254 cal., 10 g total fat (3 g sat. fat), 77 mg chol., 115 mg sodium; 36 g carbo., 1 g fiber, 5 g pro.
Daily Values: 2% vit. A, 48% vit. C, 2% calcium, 7% iron
Exchanges: 1 Starch, 1 1/2Other Carbo., 2 Fat

[Lainy68]

It's my birthday... think I'm cooking? HARDLY.
I've made a special request to the birthday fairy (Jake) for cedar plank salmon, baked potato and the works...

[candlelight]

Rated by 5 people
Rate This
Rate and CommentPrep: 30 minutes
Bake: 45 minutes
Cool: 35 minutes
Stand: 35 minutes

save to recipe box
already saved
add to shopping list Ingredients
1/3 cup packed brown sugar
2 Tbsp. butter
1 Tbsp. water
6 to 8 1/4-inch-thick slices fresh pineapple, cored and halved
2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 tsp. vanilla
3/4 cup milk
3 carrots, finely shredded (1-1/2 cups)
Directions
1. Preheat oven to 350 degrees F. Lightly coat a 9x9x2-inch baking pan with nonstick cooking spray; set aside.

2. In small saucepan combine brown sugar, 2 Tbsp. butter, and water. Cook and stir over medium heat until mixture comes to boiling and is smooth. Pour in prepared pan; tilt to evenly coat bottom. Arrange pineapple slices over top.

3. In medium bowl combine flour, baking powder, salt, and nutmeg; set aside.

4. In large mixing bowl beat 1/2 cup butter on medium-high 30 seconds. Gradually add granulated sugar, beat until combined; beat 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and 3/4 cup milk; beat on low after each just until combined. Stir in carrots. Spread batter over pineapple.

5. Bake 45 minutes or until golden and wooden pick inserted in center comes out clean. Cool in pan on rack 5 minutes. Invert on platter. Cool 30 minutes. Makes 9 servings.

Nutrition Facts

[Amber Lynne]

It's my birthday... think I'm cooking? HARDLY.
I've made a special request to the birthday fairy (Jake) for cedar plank salmon, baked potato and the works...

Happy birfday!!!

[Patty13]

I'm also doing ribs - pork baby back ribs:

Marinade the ribs in apple cider vinegar for an hour.

Dry the ribs well on paper towel then rub with (hehehehe my secret rub . . . I know some of the ingredients, but not all as I get part of it from a mix from a place on the internet):

Garlic powder
Onion powder
Black Pepper
Salt
A touch of Chili powder
A spoon full of "Timmie's Prime Rib Rub"

Mix and rub on the meat . . . just a light coating - let the meat rest with the rub on for 1/2 hour, then grill as low as possible (indirect heat) - about 250 degrees - for at least 4 hours - since I do this on a gas grill, I drizzle a combo (water, extra light olive oil, and touch of liquid smoke) on the ribs about once an hour.

The last 10 minutes of grilling, thinly brush the sauce of your choice (My choice is Famous Dave's devil's spit). Finish the 10 minutes, take the ribs off and let them rest for at least 15 minutes before eating . . . also have a bowl of "heated" sauce for those who want more sauce on their ribs . . . you don't want to put cold sauce on ribs!!!!

The best of all the worlds! You taste the meat, rub and sauce, with just the right "chewiness" to the meat . . . I'm getting hungry!!!!

My mouth is watering!