With the weather getting pretty, everyone loves to cook on the grill. I know we do. My family loved spending time together around the pool and enjoying something Daddy cooked. Family time was always a special time for us. We would discuss things that were happening in our lives and in the community. When we were all together, life seemed happy.
Nowadays, warm weather always requires cooking on the grill. We like to cook enough to have for the week. It makes supper easy and simple. You can always pair a piece of grilled chicken or steak with a salad and have a perfect lunch.
I thought I'd share some of my favorite sides to go with anything grilled.
Enjoy!
Corn Pudding
1/4 cup sugar
3 tablespoons all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
6 large eggs
2 cups whipping cream
1/2 cup butter, melted
6 cups fresh corn kernels (about 12 ears)
Combine first 4 ingredients.
Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into 9x13 baking dish.
Bake at 350 degrees for 30 minutes or until pudding is set and deep golden. Let stand five minutes.
Strawberry Pretzel Salad
1 cup crushed mini pretzels
3/4 cup sugar, divided
1/4 cup butter or margarine, melted
Vegetable cooking spray
1 (8-ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 (8-ounce) container frozen whipped topping, thawed
1 (6-ounce) package strawberry-flavored gelatin
2 cups boiling water
2 (10-ounce) packages frozen strawberries in light syrup, thawed
1 (16-ounce) container sour cream
1/4 cup chopped pecans, toasted
Combine 1 cup crushed pretzels, 3 tablespoons sugar, and 1/4 cup melted butter. Press mixture on bottom of a 13- x 9-inch pan coated with cooking spray. (Mixture will be crumbly.)
Bake at 350 degrees for 15 minutes; cool completely.
Beat softened cream cheese, 5 tablespoons sugar, and 1 teaspoon vanilla at low speed with an electric mixer until sugar dissolves. Fold in whipped topping; spread over pretzel layer.
Stir together gelatin and 2 cups boiling water until dissolved; add strawberries. Chill 1 hour or until partially set. Spread gelatin mixture over cream cheese layer; chill 8 hours or until set.
Stir together sour cream and remaining 1/4 cup sugar; spread over top of strawberry layer; sprinkle with pecans.
Bacon Jalapeno Deviled Eggs
12 large eggs hard-boiled and peeled
1 cup mayonnaise
1 1/2 teaspoon rice vinegar
3/4 teaspoon dry ground mustard
1/2 teaspoon sugar
2 jalapenos seeded and diced
6 pieces bacon cooked, crisp, and crumbled
Paprika for garnish
Slice the hard boiled eggs in half, lengthwise
Remove the yolks and put them in a mixing bowl. Mash the egg yolks with a fork. Add the mayonnaise, rice vinegar, ground mustard, and sugar to the mashed egg yolks and stir until well combined. Mix in the jalapenos and bacon. Put the mixture in a Ziploc bag and cut a small hole in the corner of the bag. Fill each egg hole with the mixture. Sprinkle with paprika. Chill until ready to serve.
