Grilling Out

When spring comes around, so does my grill.  In our household, during the spring and summer when host a lot of BBQ's and bonfires. This past weekend we decided to kick off the first bonfire of the year and have a tree cut down that has only been requested upon for the two years that we have lived in our house. Anyway, being it Michigan, the weather decided not to hold out for us.  Of course for two weeks its been at least 70 degrees and sunny and the first weekend I choose to kick of the season, it's 48 degrees and raining and then to boot snowing on Mothers Day.  Needless to say, now bonfire and the tree is still standing.  Anyway, I had a fridge full of food and beverages and I wasn't going to let it go to waste.  So we moved the party inside and still had a great time and surprise, no left overs so it must have been good.  I was still able to grill the hot dogs between rain, and then I made Loaded Potato Salad, BLT Pasta Salad, Watermelon and then because I had all the ingredients for S'more's, that I couldn't let it go to waste,  I made came up with a S'more Bar recipe n the spot.  That lasted for about ten minutes.  Hope you enjoy as much as we did!

Loaded Potato Salad

5 lb russet potatoes or red skin
10 pieces of bacon, cooked and chopped
1 c. green onion, chopped
3 eggs, hard boiled and chopped
1 1/4 c. mayonnaise
1/4 c. spicy brown mustard
1/2 c. sour cream
2 Tbs apple cider vinegar
pepper for taste
2 c. cheddar cheese, shredded

If you're using russet potatoes, peel them and then dice into cubes.  If you're using red skin potatoes, clean them up and leave the skins on and then dice them into cubes.  I usually use red skin potatoes, but I didn't have them this time around.  Put diced potatoes into a large pot of water and boil them until a knife can easily run through them.  Meanwhile, prepare bacon, onion and eggs.  When the potatoes are done cooking, drain them and place them in a large bowl. Add all other ingredients, minus the cheese and mix till well blended.  Now you need to taste it, because everybody is different and sometimes the salad needs a little more of something.  Once you have your salad to the taste you want, cover and let it chill in the fridge for at least an hour. Then add in the cheese, this way the cheese won't be all melted.  Enjoy!

BLT Pasta Salad

16 oz radiatore pasta
1 c cherry tomatoes, sliced
1/2 c. red onion, chopped
1 c. roman lettuce, chopped
8-10 pieces of bacon, cooked and chopped
2 c. swiss cheese, shredded
16 oz ranch dressing

Cook pasta according to package directions.  Meanwhile, prepare veggies and bacon.  When the pasta is finished, drain and rinse pasta under cold water. Put all ingredients into a large bowl and mix until they are well incorporated.  Chill in the fridge for at least an hour before serving.

S'more Bars

1/2 c. butter, softened
3/4 c. brown sugar
3/4 c. sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
2 c. flour
24 marshmallows
4 Hersey bars
3-4 gram crackers, crushed

Preheat oven to 350 degrees   In a large mixing bowl cream together butter and sugars.  Add in the eggs one at a time and then the vanilla.  Once this is well blended, add in baking soda and flour until well incorporated.  In a greased 8x11 glass pan, press half for the cookie dough mixture into bottom of pan. Then space out marshmallows evenly over cookie dough.  Place the chocolate on top of the marshmallows.  With the remaining cookie dough, add in to crushed gram crackers.  Sprinkle cookie dough and gram cracker mixture evenly over the chocolate bars.  Bake for 20-25 minute or until golden brown on the bottom. Now this is a very sticky dessert, so you need to scoop it out, verses cutting into squares.  Want something to add on top?  Ice cream and chocolate syrup!