If you’re getting together with friends or family for one last cabin hurrah before school starts, here is a super easy and tasty crowd pleaser recipe for Ham & Cheese Hawaiian Roll Sliders that my family loves from MightyMrs.com.
TWO WORDS: Hawaiian Rolls. Yep! Who doesn’t love those? I always make at least one package of these, but you can do as many as you need for your crowd. We also add in another type of meat (typically turkey) and bread & butter pickles. Num!
Save this in your recipes, because it’s also great for an easy mid-week dinner throughout the year. We like these in all seasons – summer, fall, winter, spring. Hope you enjoy and have a safe Labor Day weekend!
As I was searching for a new salad to try for Memorial Day weekend, I came across a couple that actually pulled me back into the past and brought a smile to my face.
I grew up in North Dakota in a town of maybe 40 people so let’s just say it was a rural environment. We grew most of what we ate and two things from the garden that seemed to be at every meal were cucumbers and dill. My Grandma was from Germany and her Cucumber and Vinegar cucumber salad was always on the table. Of course it had dill in it as well as the potato salad, the jars of canned dill pickles and on and on. To this day I love dill.
Photo Credit Platter Talk
So when I came across this salad I thought of my childhood and my Grandma. I cannot wait to make it this Memorial Day weekend and although it isn’t her recipe, I hope it is just as good and I know it will make me smile.
By Dan from Platter Talk
- 2 large cucumbers thinly sliced
- 1 sprig fresh dill washed and finely chopped
- 2 green onions washed and thinly sliced
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1-2 tablespoons light mayonnaise
- 1 teaspoon salt
- fresh ground pepper to taste
- 1 handful cherry tomatoes halved and seeded (optional)
Place cucumber slices in large colander and toss with salt. Place colander over kitchen sink and allow to drain for 30 to 60 minutes
In small bowl, combine mayonnaise, sugar, and vinegar, mix well and set aside.
Place drained cucumber slices in large mixing bowl. Add mayonnaise and vinegar mixture, along with remaining ingredients.
Gently fold with large wooden spoon.
Refrigerate for one hour before serving, covered and sealed.
- Makes six servings
Photo Credit Everyday Mom Meals
I wasn’t looking for a “fluff” salad recipe (you know those salads that are more like desserts than salads) but this one popped up and again it brought me back to my childhood. Oh how I loved Creamsicle ice cream pops from the little general store. And I truly think every fluff salad back then had mandarin oranges. They were such a novelty. LOL. I am showing my age. So in honor of my childhood and all fluff salads…..this one is going on my list. Consider it a bonus!
- 1 small box orange Jell-O
- 1 small box instant vanilla pudding
- 1 cup boiling water
- ½ cup cold water
- 1 (8-oz) tub Cool-Whip
- 11 oz mandarin oranges, drained, reserve a few for garnish
- 1 cup mini marshmallows, reserve a few for garnish
- In a large bowl, combine Jell-O and boiling water. Mix well to dissolve.
- Add cold water. Chill for 20 minutes.
- Whisk in pudding mix until smooth. Chill for 10 minutes, until thickened.
- Fold in Cool-Whip, oranges and marshmallows.
- Chill until set, about an hour.
- Garnish with extra oranges and marshmallows.
I hope you have a very blessed Memorial Day weekend creating new memories as well as reliving those from the past. A special thank you to military families who sacrificed so much and gave the greatest sacrifice. We love you.
This dessert is on my list for Thanksgiving Day!! I cannot wait to make it. Yes I will have traditional pumpkin pie available as well but who doesn’t like Pumpkin Spice Lattes and in a cake form!
Pumpkin Spice Latte Bundt:
Pumpkin Spice Latte Bundt:
Preheat oven to 350F and grease & flour two 6 cup Bundt pans (or two 8 1/2″ x 4 1/2″ loaf pans, or one 12 cup Bundt pan).
In a medium bowl, whisk together flour, pumpkin pie spice, espresso powder, baking powder, and salt.
In a large bowl, whisk together sugars, melted butter, pumpkin, and eggs.
Add dry to wet and mix until just combined.
Divide batter evenly between prepared pans and bake until a toothpick inserted into the center comes out mostly clean (about. 40-45 mins).
Cool in pans on wire rack for 10mins, then turn out onto wire racks to cool completely.
Serve with Sugar Glaze or a Flavored Whip Cream. Sprinkle with Pumpkin Pie Spice.
Recipe credit to Liv For Cake.
Happy Thanksgiving to you and your family!