Finally, FRIDAY!

Even though I don't have a "regular" work week any longer, I still look forward to Fridays.

There's just something about the newness of the upcoming weekend that makes me smile!  

The kiddos & I get to enjoy some uninterrupted time with the hubs, plus we get to go to church to worship & minister.

We usually grill on Saturdays, which means a cool kitchen, plus who doesn't love the taste of a great burger?  That just screams summer, doesn't it?

When Russ & I were first married, he believed (with firm conviction, I might add) that the grill was to be used only for hamburgers, hot dogs, or steak.  

I was completely dumbfounded!  It took a little time, but he finally came to the conclusion that chicken and pork are marvelous on the grill!  I've even got him to eat grilled pineapple now, and he loves it!

With that being said, here's what's on the dinner menu for the weekend:

Tonight:  Chicken Salad Croissants, Veggie Straws, Veggie Tray, Sugar Cookies

Saturday:  Caribbean Jerk Pork Chops, Buttery Rice, Corn on the Cob, Grilled Pineapple & Vanilla Ice Cream

Sunday:  On Sundays, my family has our "bigger" meal at lunchtime.  However, this week, we have a potluck at church and I'm making Coleslaw, Potato Salad, and some Blueberry Cheesecake Cookies (a new recipe, so I'll let you know how it turns out)
              On Sunday evenings, I make a hearty appetizer that serves as our evening meal, so this week I'm making Mexican 7-Layer Dip and Tortilla Chips.


Here's the recipes:


Shelly's Chicken Salad

2 13-oz. cans of chunk chicken breast (or, poach 4 chicken breasts & chop)
1/4 c. Craisins
1/3 c. (or more) grapes sliced in half
1/4 c. (or more) chopped roasted pecans

1/4 c. mayo
lemon juice
Miracle Whip (it just adds that "zip" you need!)
Sweet pickle relish

Fresh or dried dill
Fresh or dried chives
Kosher salt
Cracked black pepper

In a small bowl, mix mayo & a bit of lemon juice (to thin it out a little) together.  Add in Miracle Whip, pickle relish, and spices to taste.

If using the canned chicken breast, drain & place in another bowl, breaking up the pieces slightly.  Fold in Craisins, grapes and pecans.  Add the sauce ingredients and toss lightly.  

This tastes best after it's set in the fridge for a while, so I try to make this in the morning if I'm serving it for dinner.

When it's time to eat, I like to put a lettuce leaf on a extra large croissant and pile on the chicken salad.  Delicious!


Easy "Lofthouse" Sugar Cookies

1 box white (pudding in the mix) cake mix
2/3 c. flour
1/3 c. canola oil
2 T sour cream
2 large eggs


Preheat oven to 350*.

In a mixing bowl, stir together the cake mix and flour.  Add in oil, sour cream & eggs.  Mix on medium speed.  (The batter will be stiff).

Line cookie sheets with parchment paper and scoop out cookie dough.  Use a glass or hand to press lightly.  Bake for 10 minutes.

After the cookies have cooled, you can frost with this yummy:

Buttercream Frosting

1/2 c. (1 stick) softened butter
2 T heavy cream
1 T vanilla
3-4 c. powdered sugar
1 T meringue powder (Found in the Wilton cake section.  This hardens the frosting a bit so it isn't too sticky.)

Cream all ingredients together & frost cookies.  Sprinkle with multi-colored jimmies or colored sugars.


Caribbean Jerk Pork Chops

1 bottle Caribbean Jerk Marinade (I like KC Masterpiece)
1 family pack assorted pork chops
McCormick's Caribbean Jerk spice

I marinate the chops in a 9x13 pan.  Sprinkle Jerk spice liberally over the chops.  Pour marinade over top.  I usually let mine sit for a couple of hours & turn every 30 minutes.  I also add more spices each time I turn.

Grill until done.

I serve this with hot buttery white rice and corn.



Kelsey's Coleslaw  (from Kelsey's Essentials on the Cooking Channel) 

1/2 c. sour cream
1/2 c. mayo
1/4 c. lemon juice
2 T olive oil

1/2 head Savoy cabbage
1/4 c. grated carrots
4 sliced green onions
Kosher salt
Cracked black pepper


Make sauce and toss lightly with the veggies.  Season to taste.  (I'm doubling this recipe to take to the potluck.)


Mustard Potato Salad

8 c. russet potatoes, cooked, peeled, & diced (about 8-10 potatoes)
6 hard-boiled eggs
2 c. finely chopped sweet onions
1 c. finely diced celery
3/4 c. finely diced mixture of dill AND sweet pickles (you can use relish, which is what I did)

1-1/2 c. Miracle Whip (I used 3/4 c. Miracle Whip, 3/4 c. mayo)
2 T French's mustard
1/4 c. pickle juice (mixture of sweet and sour, if you have it)
1/4 c. sour cream
1-1/2 t kosher salt
1/2 t cracked black pepper (the recipe called for white, but I like seeing those black little flecks!)
2 T sugar


Cook the potatoes (with skins on) and eggs together.  After 10 minutes, remove the eggs.  Continue cooking potatoes until fork tender.

While the potatoes & eggs are cooking away, make the sauce by whisking Miracle Whip, mustard, pickle juice, sour cream & spices.  Set in fridge to get those flavors marrying! I also went ahead & added everthing else in except the eggs & potatoes at this point.

Let eggs & potatoes come to room temperature.  Set both in fridge until they're completely cold.  Peel potatoes & dice.  (They dice up better when they're cold.  It's also easier to mix in the sauce & the potatoes don't break apart.)  Peel the eggs and "smush" (yes, another one of my own personal cooking terms.) them with your hands instead of cutting them.  This gives the eggs a much finer texture that melds in with the potatoes instead of having large chunks of egg with potato. 

In a LARGE bowl, put down a layer potatoes and then the "smushed" eggs.  Pour a little sauce over each layer as you go & toss lightly.  Cover & return to fridge to let those flavors come together.


Blueberry Cheesecake Cookies  (found on Pinterest)

4 oz. cream cheese
1/2 c. butter flavored Crisco
1/2 c. packed light brown sugar

2 eggs
1/2 t vanilla

2 7-oz. pkgs. Jiffy brand blueberry muffin mix
3/4 c. flour
1-1/2 c. white chocolate chips

Preheat oven to 325*.  

In a mixer, cream Crisco, cream cheese & brown sugar together.  Blend in eggs and vanilla.  Mix in the muffin mixes and flour.  Fold in white chocolate chips. Grease cookie sheets and scoop out cookies.  Bake for 14 minutes or until golden.  Let sit on sheet for a minute, then transfer to wire rack to cool completely.


Mexican 7-Layer Dip

1 8-oz. pkg. softened cream cheese
1 pkg. McCormick's taco mix
guacamole (store-bought or your own)
salsa (store-bought or your own)
shredded lettuce
Mexican-blend grated cheese
Green onions, sliced
Black olives. sliced

Mix cream cheese and about 1/2 the pkg. of taco mix. (You can save the reserves for the next time you make this ~ and yes, you will!)

Spread on the bottom of the dish you're going to serve this in.  Layer in this order:  Guacamole, salsa, lettuce, cheese, onions & olives. Cover with plastic wrap & let chill.  Serve with tortilla chips.  Yummo!

(You can also put down a layer of refried beans on top of the cream cheese layer.  I like Old El Paso's vegetarian blend.)

So that's my recipes for the weekend.  Hope you enjoy!