Hey Grandpa, What’s for Supper? Summer Picnic

It’s that time of year for cookouts, picnics and other outdoor celebrations.  Summertime is my favorite time because there are lots of foods that are just better grilled.  But man does not live by grilled meat alone so this edition includes some sides to go with the Spicy Chicken on the grill.  The sweet slaw reminds me of a slaw that we were served on a snorkeling trip in Barbados.


Marinade for Spicy Chicken

¼ c. oil

2Tbsp. apple cider vinegar

1 tsp. parsley flakes

¼ tsp. black pepper

1 Tbsp. Old Bay


Combine ingredients in glass dish or Ziplock bag.  Add one pound of boneless chicken breasts (or chicken pieces of your choice).  Refrigerate 30 minutes then grill or broil until chicken is cooked through.


Sweet Slaw


2 c. shredded cabbage

¼ c. finely chopped onion

1 Tbsp. shredded carrot

2 Tbsp. finely chopped celery

2 Tbsp. finely chopped green pepper



¼ c. mayonnaise

2 Tbsp. unsweetened crushed pineapple, drained

1 Tbsp. unsweetened pineapple juice (from the can of crushed pineapple)

1 Tbsp. apple cider vinegar

2 tsp. sugar

¼ tsp. salt 

1/8 tsp. pepper


In small bowl, combine the cabbage, onion, carrot, celery and green pepper.  Combine the dressing ingredients; pour over cabbage mixture and toss to coat.  Cover and refrigerate for at least 1 hour before serving.  


Carrot Raisin Salad


4 c. shredded carrots

¾ to 1 ½ c. raisins

¼ c. mayonnaise

2 Tbsp. sugar

2 to 3 Tbsp. milk

Place carrots and raisins in a large bowl.  In a small bowl, whisk together the mayonnaise, sugar and enough milk to achieve the consistency of a creamy salad dressing.  Pour over carrot mixture and toss to coat. 


Use these ideas as part of your last summer picnic before the school year starts again!


Kids Korner – “Stained Glass”

Today’s craft project is modeled after church windows. I don’t know about anyone else, but one of the things I love about church is the sunlight streaming through the beautiful stained glass windows.

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Your kids can make their own “stained glass” windows, flowers or butterflies at home with some crayons and wax paper! I’m sure you have some broken or worn crayons around the house and rather than throwing them out you can repurpose them in this craft.

The brighter colors work best so stay away from browns and blacks.  Use a grater to grate the crayons or use an old pair of scissors to shave off pieces of the crayon or otherwise crush the crayons.  You can keep each color separate or mix them together in the same container.

Once your crayons are prepared tear a piece of wax paper and sprinkle some of the crayons on top, don’t make it too thick as the crayons will spread when you melt them.  Put a second piece of wax paper on top and then place on newspaper on your ironing board (or folded up towel), place another piece of newspaper on top and run the iron slowly and evenly over the top to melt the crayon. Use a low setting such as the silk setting, don’t use the steam setting, and a dry iron works best.

Check to make sure all of the crayon is melted, and if not put the newspaper back over the top and apply the iron until all the crayon is melted.   Once the wax is cool you have options.  You can cut the sheet into the shape of a butterfly and add a construction paper body to the middle, or cut into the shape of a flower and add a construction paper center or pompom center, or you can fold a piece of black construction paper lengthwise and cut out shapes (similar to how you would cut out a paper snowflake) to make a “stained glass” window.  

This is a fun and simple craft any kid will love! Try it out and let us know what your kids think.


Hey Grandpa, What’s for Supper? – Candy Kitchen Peanut Brittle

If you have a sweet tooth like I do you definitely want to give this recipe a try.  I actually make this frequently if I need a small gift, like a hostess gift or a Christmas gift for a neighbor.

But making peanut brittle is dangerous at my house because we like to eat it as well, so you might want to make an extra batch of brittle for yourself.  Hide it from the family if you must!  This recipe was originally shared with my by a co-worker, Tina Warner, many years ago.  If I remember correctly her mother used to make it for the attorneys that we worked for at Christmas time. 

Microwave Peanut Brittle

Mix 1 cup of sugar and ½ cup of light Karo corn syrup in a glass 1 ½ quart measuring cup and microwave on high for 4 minutes. Confectionery-1882067_1920

Add one cup roasted (salted or unsalted) peanuts and mix well.  Microwave an additional 3 to 5  minutes (I do 4 minutes).  Syrup will be very hot!  Do not use your finger to scrape off the spoon!

Add 1 teaspoon of butter (not margarine, it won’t work) and 1 teaspoon of vanilla.  Mix well but be careful of the alcohol fumes from the vanilla.  Microwave on high 1 to 2 minutes (I do 1 ½ minutes).  Peanuts will be light brown and the syrup very hot.

Add 1 teaspoon of baking soda and stir gently to fully incorporate until the mixture is light and foamy.  Make sure all of the soda is mixed in well.  Pour immediately onto a butter greased cookie sheet (use one that has sides so the mixture doesn’t flow off the edge).  Cool for about an hour and a half.  Break into pieces and store in an airtight container.  

If you make multiple batches at once you may need to adjust your times down slightly as the measuring cup will be very hot.  Also try to make on a dry day, high humidity or rain will effect your candy and it will stay sticky.  If you have AC it is ok to make on a humid summer day.


Hey Grandpa, What’s for Supper? – Chicken in Mushroom Sauce

Well here in PA it is finally hot outside! And as summer goes on we want to spend more time outside and less time cooking.

If you are like me your menu changes a great deal as we move from winter to summer (in PA I’m not sure we have 4 seasons anymore!) and all of those great meals that you made in the oven that helped to keep the house warm now make the house unbearably hot.

So I use the grill at lot during the summer months but we still have those rainy days or too cool days and have to cook inside.  At that point I pull out the crock pot.  The bonus is I can put all the ingredients in the crock pot on my lunch break and dinner is all but ready when I clock out. This recipe is great over noodles or rice.

Chicken in Mushroom Sauce

4 boneless skinless chicken breast halves Schnitzel-4781034_1920

1 can of cream of chicken soup

1 can golden mushroom soup

1 tsp. parsley

1 tsp. minced garlic

¼ tsp. thyme

Pepper to taste

¼ c. chicken broth or ¼ c. hot water and ¼ tsp. chicken bouillon

Place the chicken in the crock pot/slow cooker.  Combine the remaining ingredients and pour over the chicken.  Cover and cook on low for 4 to 5 hours or until chicken is tender.  You can shred the chicken, cut in chunks or leave it whole for serving.  Serve over noodles or rice. 


Hey Grandpa, What’s for Supper? – Candy Kitchen Peanut Butter Fudge

If you have a sweet tooth like I do you definitely want to give this recipe a try.  I actually make this frequently if I need a small gift, like a hostess gift or a Christmas gift for a neighbor.  But you might want to save a few pieces for yourself.  Hide it from the family in the freezer if you must!

The story behind this recipe is that former U.S. Rep. Todd Platts used to make this fudge and share it with former President George W. Bush, who couldn’t get enough of it.  Please see the story on the witf.org website from April 1, 2015 for the full story which was originally published in the York Daily Record, authors Flint McColgan and Gordan Rago.  

Bab’s Presidential Request Fudge 

 2 lb. box of white granulated sugar Peanut-1532906_1920

1 c. milk

1 stick butter

1 18oz. jar of creamy Jif peanut butter

1 13oz. jar of Weis marshmallow cream

Combine sugar, milk and butter in a large saucepan.  Heat on medium heat, stirring constantly until it comes to a full boil.  Let it boil for 5 minutes without stirring. 

Remove from heat.  Let stand undisturbed for exactly 6  minutes. 

Add the peanut butter and stir well.  Add the marshmallow and stir well.  Pour into a 9×13 inch greased pan.  Refrigerate until firm.  Cut pieces into desired size.  It makes 60 to 80 pieces.  It can be frozen.  You may need to keep this in the fridge if your house is warm.  

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