Super Easy Kid-Approved Cool Whip Pie!

When it comes to summer parties with kids, you can't go wrong with Cool Whip and Jello!  Kids love this, and it is very easy and quick to pull together.

2/3 c. boiling water in a medium bowl.
Stir in Jello to dissolve.  Make sure the water is boiling; if the sugar doesn't completely dissolve it will come out grainy.

Mix in 1/2 c ice and 1/2 c cold water. Stir until ice melts. (Fill a 1 cup measure halfway with ice, then fill the rest of the way with cold water)

Stir in tub of defrosted Cool Whip with whisk. Put bowl into fridge for 20 minutes to firm up. Spoon into crust, freeze 2 hours. Defrost 10 minutes before serving with fruit and whipped cream.(Stick with Cool Whip for a Gluten Free version)

It is so easy to make kids happy! (I tested this on actual kids just to be sure :)

I think it might be possible to make a grownup version using alcohol for part of the cold water proportion, but I have not tried it. It might not gel properly and come out soggy, but then again it might be worth a try!  Peach Jello with Raspberry Stoli  maybe?

What do you call cheese that isn't yours? Nacho Cheese!

Everyone likes nachos, but everyone likes different things on them. Rather than trying to choose toppings that are universally inoffensive, try this:



give each guest a tray of chips and an array of potential goodies, and let them cook their own!  




A handy tip: use small foil trays. Spread the layer of chips, and broil on low for 3 minutes until chips are hot and crispy.  Then add toppings and broil for a few more minutes until cheese melts. Ingest, and repeat :)

The topping potential is limitless! Provide an elaborate spread of meats and cheeses, or just a can of chili and some Cheez-Whiz.

Serve with sour cream and guacamole.

Letting everyone choose their toppings makes it easy to accommodate guests with food allergies. (also, it allows me to watch the game while my guests forage for themselves)

Easy Potato? Potatoe? Spud Salad!

Potato salad can be difficult, at least as far as getting the potatoes cooked to the right consistency.  Here is an easy way:

Buy red potatoes.  They won't need to be peeled, but do trim away any black or green spots.

Drop the potatoes into boiling salted water for 30 minutes.  Test for hardness by poking them with a fork - the tines should sink in about a half inch.  If  they don't seem ready, be patient and kind. It happens to everyone sometimes. :)  Allow another 5 minutes and test again. Don't allow them to get too soft - that is a party spoiler. Rinse potatoes under cold water.

To make dressing (for 2# potatoes) stir together:
1 c. mayonnaise
1/4 tsp salt 
1/4 tsp pepper
1/2 tsp dry mustard powder
1/2 tsp garlic powder
2 tbsp parsley
2 tbsp dill

Cube potatoes (and hard boiled eggs, or celery, or The Vegetable Which Must Not Be Named if you insist).  Gently stir in dressing.  Chill for 1 hour before serving.

It's Barbecue Season: Smoking The Kielbasa

Here is a bit more detail on meat smoking. It can be done with either your regular grill or with a specialty smoker like the one seen here. (this one was purchased by my grandparents in 1977) You can achieve similar results with a regular grill as long as the cooking temperature is maintained - it is important to only open the cover as needed to baste and turn. This enclosed unit has vent holes on top and bottom - circulation is important to good flavor without a sooty taste.

The key to the smoke flavor is to use wood chips, which  must be soaked in water for several hours before use. Chips that are too dry will just burn away, coating the food in soot.  Put the soaked chips into an aluminum can or make a little dish out of foil.  Place the container into the charcoal or next to the gas burner. Wood chips may be re-used several times.

Your meat handling technique will make all of the difference for a successful meat smoking session. Some meats will need more prep than others: sausages and kielbasa are ready to party right out of the package.  Unprepared meats like chicken, beef brisket or pork loin will need a bit more fluffing: first, circumcise away all the little flaps and loose bits and anything you wouldn't want in your mouth. Slather with sauce, or sprinkle with spice rub and spank firmly with generously oiled hands. Use a brush to baste every hour until done.