The Newnan Times-Herald


End of summer fare

  • By The Newnan Times-Herald
  • |
  • Sep. 01, 2016 - 1:23 AM

– By Barbara Wetherington, Special to The Newnan Times-Herald

I can't believe that summer is winding down already. The kids are back in school and Labor Day is just around the corner. Let's make one last great summer supper and a special recipe that the kids - of all ages - can make one night: Cracker Pizza. The younger ones can help make it in the kitchen with you and the teens can make it themselves and maybe even make supper for you, too! I promise that no matter the age they will love making and eating it because it will only require their favorite pizza foods.
Cracker Pizza
For each pizza:

  • 1 large flour tortilla
  • 3 or 4 tablespoons of pizza sauce
  • 1/2 cup shredded mozzarella cheese
  • all your favorite toppings - pepperoni, sausage, mushrooms, peppers - anything each of you loves

Preheat your oven to 425 degrees. You can also preheat your pizza stone if you use one but a regular pizza pan or cookie sheet without the stone will work just fine.
Spread the pizza sauce on the tortilla. Top with the cheese and all your desired toppings. Place the pizza pan on top of your stone if you are using one - if not, just put the pizza pan in the oven and bake for 10 minutes or until the cheese is all bubbly.
Grilled Taco Chicken
Put your chicken in the refrigerator with the marinade in a Ziploc bag the night before and it will be ready for an easy end-of-summer supper the next day.

  • 1 package of taco seasoning mix
  • 1/4 of a cup of olive oil
  • 1 cup of your favorite salsa
  • 4 to 6 skinless boneless chicken breast halves
  • 1/2 cup of your favorite barbecue sauce

Combine the first 3 ingredients. Pour over the chicken and let the chicken marinate in the refrigerator for several hours or overnight.
Place the chicken on the grill and cook for 10 or 15 minutes until done. Baste the chicken with the barbecue sauce once on each side before removing it from the grill - about 5 minutes before it's done.
If you don't want to grill the chicken outside you can pan sear it for 2 or 3 minutes on each side in a big skillet and then stick it in the oven at 400 degrees for about 10 minutes, basting it with the barbecue sauce.
The Most Incredible Corn on the Cob
Corn is still in season and both plentiful and inexpensive. I have been making corn on the cob this way all summer long and we can't seem to get enough of it. I wish I had known about this for all of the years that I had been making fresh summer corn. It is delicious, sweet and juicy. Do NOT pour the cooking water down the drain after dinner unless you have a plumber on call  at your house - luckily, I live surrounded by our forest - here's hoping you do, too, because your kitchen drain will not love all that buttery water being poured down it.

  • 6-8 ears of corn, cleaned and cut in half (I don't cut mine in half but little hands might need you to)
  • 1 cup of milk
  • 1 stick of butter

Fill a large pot about half full of water and bring it to a boil.
Add milk and butter and put the corn in. Lower the heat (if you don't it will boil over - milk and butter tend to do that, and it makes a mess). Simmer for 10 minutes. Remove the corn. It will be tender and taste very buttery.
Hawaiian Pineapple Fluff
Tastes like summer in a dish!

  • 1 cup of toasted pecans (instructions below if you haven't toasted pecans before)
  • 2 small packages of coconut cream instant pudding mix
  • 1 (20-ounce) can of crushed pineapple with its juice
  • 1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
  • 1 large (about 16-ounces) jar of maraschino cherries, drained, rinsed off (unless you want pink salad which is ok, too) and again drained very well
  • 3 cups of miniature marshmallows
  • 1 (16-ounce) container of cool whip

To toast your pecans (the difference in the taste is well worth it - trust me), preheat your oven to 350 degrees. Spread the pecans in a single layer on a cookie sheet. Toast for 5 or 6 minutes and then let cool while you put the dessert together.
In a mixing bowl, mix together the pudding mixes, the crushed pineapple and the condensed milk. Stir until the pudding is dissolved (DO NOT drain your pineapple - in case you missed that above).
Fold in the cherries, the marshmallows, the whipped topping and the toasted pecans.
Chill for about 4 hours (you can make this ahead of time but it is so delicious your kids might raid the refrigerator if they know it's in there cooling).
Next time I will share our wonderful Labor Day recipes with you - whether it's family or friends or both sharing the holiday with you everyone will enjoy eating at your home as you welcome in the beginning of fall.
With love from our home to yours.