This week for the Random Recipe Exchange Pam has asked us to post our favorite side dish recipe.  She pointed out that the 4th of July is coming soon and that we could share our favorite side dish for the holiday.  But, I already posted my all time favorite side dish for Potato Salad and I just can’t think of anything else that even comes close to that recipe.

So, instead I am going to share my regular favorite side dish.

Baked Corn Pudding

Ingredients:

Directions:
In a large bowl, combine sugar and flour. Whisk in the eggs, milk, butter, salt and pepper. Stir in the corn and cream-style corn.

Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean.

Yield: 10 servings

Stop by Pam’s blog to see the rest of the participants.

(Picture taken from Taste of Home.)

If you haven’t entered my latest giveaway yet be sure to enter to win a Living the Dream shirt from LTDChix.  It ends today, so make sure you stop by and check it out!

For this weeks recipe exchange Pam asked us to share a drink recipe.

My favorite drink ever is one that my mom makes.  I emailed her and asked her if it was okay if I shared her recipe with the entire world wide web.  She hasn’t answered me yet so I assume that means I can share it   (edited to add- my mom never got my email asking her permission to share this recipe.  But, she read my post and said that I could share it with you all)

Pineapple Slush Punch

Ingredients

2 1/2 cups sugar
3 cups water
1 12 oz can frozen OJ
1 12 oz can frozen lemonade
1 46 oz can pineapple juice
3 cups water (again)
4 quarts ginger ale or lemon lime soda

Directions

Put 3 cups water and sugar in 6 quart sauce pan over high heat and bring to a boil. Stir until sugar dissolves. Remove from the heat and stir in the OJ and lemonade. Add pineapple juice and 3 cups of cold water. Stir until blended. Put in a cake pan and freeze.

When ready to serve cut the frozen pineapple mixture into squares. Pour 4 quarts of soda over squares.

Serves 30

Stop by and visit Pam to see what everyone else is sharing this week.

If you haven’t signed up yet for my momAgenda giveaway make sure you do it today- it ends tonight at 11:59pm (EST).  And be sure to come back tomorrow to see my what my next giveaway will be.

For this weeks Random Recipe exchange, Pam challenged us to share a picnic recipe.  With this being Memorial Day weekend, and the unofficial start to summer you know there will be lots of BBQ’s going on. 

The recipe I am sharing is for a potato salad that my mom makes.  It isn’t like your regular mustard type of potato salad.  And I am not exaggerating when I tell you I could eat the entire recipe by myself.  It is that good.

Potato Salad

Ingredients:
2 pounds small red potatoes, cooked
1/2 cup sliced green onions
1 cup Hidden Valley Original Ranch Dressing (I’ve made it with other brands and it is not the same.)
Black pepper
8 slices bacon, crisp-cooked and crumbled

Directions:
Cut slightly cooled small red potatoes into 1 inch cubes. In large bowl combine potatoes, green onions and ranch dressing. Toss gently and dust with pepper. Garnish with bacon. Serve warm or at room temperature.

Stop by Pam’s blog to see what everyone else is cooking up this weekend.

Make sure you have entered my latest GIVEAWAY for a Hip-T.  It ends tonight at 11:59pm (EST).

Have a happy and safe Memorial Day weekend!

This week for the Random Recipe exchange Pam asked us to share a lunch recipe.  My most common lunch
recipe would have to be- open a can of soup, add some water and cook. While the soup is cooking, get 2 pieces of bread out, add some ham, cheese and mustard or mayonnaise.  But, I’m pretty sure that’s now what Pam had in mind for this exchange

So, here is my recipe for lunch.

Cheeseburger Loaf

Ingredients:
1 pound ground beef
1/4 cup chopped onion
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 teaspoon garlic salt
1/4 teaspoon salt
1/4 teaspoon pepper
1 loaf (1 pound) unsliced French bread
1 tablespoon butter, softened
8 ounces process American or Mexican-flavored cheese, sliced

Directions:

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add soup, garlic salt, salt and pepper; simmer, uncovered for 5-10 minutes.

Meanwhile, slice the top third off the bread. Hollow out bottom half of loaf, leaving a 3/4-in. shell (discard removed bread or save for another use). Spread butter on cut side of bread. Place loaf on an ungreased baking sheet and broil 4-in. from the heat until lightly browned.

Spoon beef mixture into shell; arrange cheese slices on top. Broil 2-3 minutes longer or until cheese is melted. Replace bread top. Yield: 6-8 servings.

Stop by Pam’s blog to see what everyone else is cooking up this week.

(picture from Taste of Home)