Delicious recipes for a last fling with summer

By Susan McClanahan

Labor Day weekend is upon us and I wonder where summer has gone. For me, the summer went by way too quickly, and now I find myself planning Labor Day weekend menus. Whether you will be staying at home or going to someone else's house for a get together, you might be able to use one or more of these recipes.

Along with grilling out, I have also included a few oven and slow cooker recipes for barbeque in the event of heavy rain or if someone does not own a grill. Along with several side dish and dessert recipe choices, I think there is something here for everyone.

Have an enjoyable holiday weekend while you enjoy good fellowship and food together.

Easy Grilled Pork Loin Filet with Grilled Green Beans

This 30-minute meal of Grilled Pork Loin with Grilled Green Beans is cooked totally on a grill so clean up is easy after a busy day of fun.

• 1 Smithfield Applewood Smoked Bacon Pork Loin Filet
• 12 ounces green beans, trimmed
• 2-3 cloves garlic
• 1/4 cup olive oil
• 1 teaspoon coarse sea salt
• 1/2 teaspoon coarse ground pepper

Preheat grill to a medium flame.

Place pork over flame. Cook until good grill marks appear (should just take a few minutes). Flip over until grill marks appear on other side. Reduce heat to a medium/low temperature, close cover and cook, turning occasionally, until desired temperature is achieved, about 145 degrees. Set aside to rest.

While pork is cooking, mix together oil, garlic, salt and pepper. Toss beans in mixture. When pork is almost done cooking, add beans to the grill (on a veggie basket or grilling mat). Toss occasionally until tender crisp, about 5-7 minutes.

After pork rests for at least 5 minutes, slice and serve with beans.

Watermelon Gelatin Dessert

• 2 packages (3 ounces each) lime gelatin
• 6 cups boiling water, divided
• 1 package (3 ounces) watermelon gelatin
• 1 package (3 ounces) strawberry gelatin
• 2 envelopes unflavored gelatin
• 1/3 cup cold water
• 1-1/2 cups white grape juice
• 1 carton (12 ounces) frozen whipped topping, thawed, divided

In a large bowl, dissolve lime gelatin in 3 cups boiling water. Pour into an 8-inch square dish coated with cooking spray. In a another large bowl, combine watermelon and strawberry gelatins; stir in the remaining boiling water until gelatin is dissolved. Pour into another 8-inch square dish coated with cooking spray. Refrigerate both dishes until gelatin is very firm.

Meanwhile, sprinkle unflavored gelatin over cold water; let stand for 1 minute. In a small saucepan, bring grape juice to a boil; stir in softened unflavored gelatin. Stir over low heat until gelatin is dissolved. Pour into a large bowl; refrigerate for 45 minutes or until slightly thickened. Gently fold in 2 cups whipped topping.

Cut green gelatin into 1/2-inch cubes and red gelatin into 1-inch cubes. Place 2 cups whipped topping mixture in a large bowl; fold in green gelatin. Spread into a 13- x 9-inch dish coated with cooking spray. Fold red gelatin into remaining whipped topping; spread over green gelatin layer. Refrigerate for 2 hours or until set. Cut into squares.

BBQ Chicken Sliders

Brining the meat overnight helps make these BBQ chicken sliders taste exceptionally good and they're so tender, they melt in your mouth. This is a nice recipe for a big crowd of people or to use as an indoor entree if it is raining outside and you can't use the grill.

For the brine:

• 1-1/2 quarts water
• 1/4 cup packed brown sugar
• 2 tablespoons salt
• 1 tablespoon liquid smoke
• 2 garlic cloves, minced
• 1/2 teaspoon dried thyme

For the chicken:

• 2 pounds boneless skinless chicken breasts
• 1/4 cup liquid smoke, or less if preferred
• 1-1/2 cups hickory smoke-flavored barbecue sauce
• 16 slider buns or dinner rolls, split and warmed

In a large bowl, mix brine ingredients, stirring to dissolve brown sugar. Reserve 1 cup brine for cooking chicken; cover and refrigerate.

Place chicken in a large resealable bag; add remaining brine. Seal bag, pressing out as much air as possible; turn to coat chicken. Place in a large bowl; refrigerate 18-24 hours, turning occasionally.

Remove chicken from brine and transfer to a 3-quart slow cooker; discard brine in bag. Add reserved 1 cup brine and 1/4 cup liquid smoke to chicken. Cook, covered, on low 4-5 hours or until chicken is tender.

Remove chicken; cool slightly. Discard cooking juices. Shred chicken with two forks and return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns.

Tomato Corn Pie

For The Crust:

• 8 tablespoons (1 stick) unsalted butter
• 1-1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon granulated sugar
• 1/4 cup water

For The Filling:

• 2 large tomatoes, sliced
• 1 teaspoon kosher salt
• 1/3 cup Duke's mayonnaise, preferred, due to sugar-free, vinegar base
• 1/4 cup sour cream
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh basil
• 2 tablespoons freshly ground black pepper
• 2 cups fresh corn kernels
• 2 cups grated mozzarella cheese

To make the crust, cut the butter into small cubes. Combine butter and flour in a mixing bowl. Using a pastry blender, work the butter into the flour. Add the salt and sugar. Continue to work the butter into the flour until the mixture has a consistency of course-ground cornmeal. The cubes of butter should now be smaller than the size of a green pea.

Add the water, all at once. Continue to work the dough until the dough begins to come together. (Tip: Patience is key, here. Kneading might take longer than expected, but don't add any more water than the recipe calls for.) Form the dough into a ball, wrap with plastic wrap, and press into the shape of a disk. Place in the refrigerator for 2 hours to chill.

Remove dough from refrigerator and roll out on a lightly floured surface into a 12-inch circle. Place it into a 9-inch pie plate and flute the edges.

Preheat oven to 375 degrees.

Place tomato slices on a paper towel and sprinkle with salt; set aside. Whisk together the Duke's mayonnaise, sour cream, lemon juice, basil, and pepper in a small bowl.

Sprinkle the bottom of pie crust with 1/4 cup cheese. Arrange half of the tomatoes over the cheese and sprinkle with corn. Cover the tomatoes with half of the mayonnaise mixture. Repeat layering with remaining tomatoes, corn, and mayonnaise mixture. Sprinkle remaining cheese over the top.

Bake for one hour, or until bubbly. Cover with aluminum foil if cheese begins to brown too quickly.

Creamy Ranchified Potatoes

It's so nice to come home from work to a hot tasty potato dish that's ready to serve, or prepare this recipe ahead when entertaining guests. You can use any cheese you like and also any leftover meats that you have, chicken, for one.

• 2 pounds small red potatoes, quartered
• 1 cup cubed fully cooked ham or chicken
• 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
• 1 carton (8 ounces) spreadable chive and onion cream cheese
• 3 tablespoons minced chives
• 1 envelope ranch salad dressing mix
• 1 teaspoon pepper
• 6 ounces pepper jack cheese, grated

In a 4-quart slow cooker, combine first seven ingredients. Cook, covered, on low until potatoes are tender, 6-8 hours. Top with cheese; stir to combine.

Favorite Deviled Eggs

Herbs lend amazing flavor, making these the best deviled eggs you can make.

• 1/2 cup mayonnaise
• 2 tablespoons 2-percent milk
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon dill weed
• 1/2 teaspoon minced chives
• 1/2 teaspoon ground mustard
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper
• 12 hard-boiled large eggs

Minced fresh parsley and additional paprika

In a small bowl, combine the first 10 ingredients. Slice eggs in half lengthwise; remove yolks and set whites aside. In another bowl, mash yolks; add to mayonnaise mixture, mixing well. Stuff or pipe filling into egg whites. Sprinkle with parsley and additional paprika. Refrigerate until serving.

Mexican Street Corn Pops

Fresh-picked sweet corn is a big thing in the summer. Here's a delicious version of Mexican street corn on tiny skewers.

• 8 medium ears sweet corn, husks removed
• 2 tablespoons canola oil
• 1-1/2 cups mayonnaise
• 1-1/2 teaspoons garlic powder
• 1/4 teaspoon freshly ground pepper
• 24 corncob holders
• 2 cups crumbled feta cheese
• 2 tablespoons seafood seasoning (Old Bay)
• 1/4 cup minced fresh cilantro
• Lime wedges, optional

Brush all sides of corn with oil. Grill, covered, over medium heat, turning occasionally, until tender and lightly browned, 10-12 minutes. Remove from grill; cool slightly.

Meanwhile, in a small bowl, mix mayonnaise, garlic powder and pepper. Cut each ear of corn into thirds. Insert one corncob holder into each piece. Spread corn with mayonnaise mixture; sprinkle with cheese, seafood seasoning and cilantro. If desired, serve with lime wedges.

Secret Sauce BBQ Ribs

A sweet, rich sauce makes this BBQ ribs recipe so tender that the meat literally falls off the bones. And the aroma is wonderful while they cook. This recipe is also nice to use when rain prohibits the use of the grill. If someone does not own an outdoor grill, this recipes allows the option to have ribs without using a grill.

• 4-1/2 pounds pork baby back ribs
• 1-1/2 teaspoons pepper
• 2-1/2 cups barbecue sauce
• 3/4 cup cherry preserves
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced

Cut ribs into serving-size pieces; sprinkle with pepper. Place in a 5- or 6-quart slow cooker. Combine the remaining ingredients; pour over ribs. Cook, covered, on low until meat is tender, 6-8 hours. Serve with sauce.

Broccoli Salad Supreme

People can't get enough of the sweet grapes and crunchy broccoli in this colorful salad. I appreciate its make-ahead convenience.

• 10 cups broccoli florets (about 3-1/2 pounds)
• 6 cups seedless red grapes (about 3 pounds)
• 1 cup sliced celery
• 6 green onions, sliced
• Bottled Vidalia Onion salad dressing
• 1 pound sliced bacon, cooked and crumbled
• 1-1/3 cups slivered almonds, toasted

In a large salad bowl, combine the broccoli, grapes, celery and onions. Pour desired amount of Vidalia Onion salad dressing over broccoli mixture and toss to coat.

Cover and refrigerate for at least 4 hours or overnight. Just before serving, gently stir in bacon and almonds.

Teriyaki Beef Kabobs

• 1 cup sugar
• 1 cup reduced-sodium soy sauce
• 1 cup ketchup
• 2 teaspoons garlic powder
• 2 teaspoons ground ginger
• 2 pounds beef top sirloin steak, cut into 1-1/2-inch cubes
• 2 to 3 small zucchini, cut into 1-inch slices
• 1/2 pound medium fresh mushrooms
• 1 large green or sweet red pepper, cut into 1-inch pieces
• 1 small onion, cut into 1-inch pieces
• 2 cups cubed fresh pineapple

For marinade, mix first five ingredients. Place beef and half of the marinade in a large resealable plastic bag; seal bag and turn to coat. Cover and reserve remaining marinade. Refrigerate beef and marinade overnight.

On metal or soaked wooden skewers, thread vegetables and, on separate skewers, thread beef with pineapple. Discard remaining marinade in bag. Grill, covered, over medium heat until vegetables are tender and beef reaches desired doneness, 12-15 minutes, turning occasionally.

In a small saucepan, bring reserved marinade to a boil, stirring occasionally; cook 1 minute. Remove vegetables, pineapple and beef from skewers before serving. Serve with sauce.

Honey-Orange Broccoli Slaw

When you need coleslaw quickly, here's a great choice. Hints of honey and citrus make it extra special.

• 1 package (12 ounces) broccoli coleslaw mix
• 1/3 cup sliced almonds
• 1/3 cup raisins
• 2 to 3 tablespoons honey
• 2 tablespoons olive oil
• 2 tablespoons orange juice
• 4 teaspoons grated orange zest
• 1/4 teaspoon salt

In a large bowl, combine the coleslaw mix, almonds and raisins. In a small bowl, whisk the remaining ingredients. Pour over salad; toss to coat.

Summer Orzo Salad

This recipe provides a fun way to use the fresh veggies that come in during the summer. You can improvise with whatever you have on hand, and make it your own style and creation.

• 1 package (16 ounces) orzo pasta
• 1/4 cup water
• 1-1/2 cups fresh or frozen corn
• 24 cherry tomatoes, halved
• 2 cups (8 ounces) crumbled feta cheese
• 1 medium cucumber, seeded and chopped
• 1 small red onion, finely chopped
• 1/4 cup minced fresh mint
• 2 tablespoons capers, drained and chopped, optional
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1 tablespoon grated lemon peel
• 1-1/2 teaspoons salt
• 1 teaspoon pepper
• 1 cup sliced almonds, toasted

Cook orzo according to package directions for al dente. Drain orzo; rinse with cold water and drain well. Transfer to a large bowl.

In a large nonstick skillet, heat water over medium heat. Add corn; cook and stir 3-4 minutes or until crisp-tender. Add to orzo; stir in tomatoes, feta cheese, cucumber, onion, mint and, if desired, capers. In a small bowl, whisk oil, lemon juice, lemon peel, salt and pepper until blended. Pour over orzo mixture; toss to coat. Refrigerate 30 minutes.

Just before serving, stir in almonds.

Fresh Corn and Tomato Fettuccine

This recipe combines delicious whole wheat pasta with the best of fresh garden produce. It's tossed with heart-healthy olive oil, and a little feta cheese gives it bite.

• 8 ounces uncooked whole wheat fettuccine
• 2 medium ears sweet corn, husks removed
• 2 teaspoons plus 2 tablespoons olive oil, divided
• 1/2 cup chopped sweet red pepper
• 4 green onions, chopped
• 2 medium tomatoes, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup crumbled feta cheese
• 2 tablespoons minced fresh parsley

In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking.

Meanwhile, in a small skillet, heat 2 teaspoons oil over medium-high heat. Add red pepper and green onions; cook and stir until tender.

Drain pasta and corn; transfer pasta to a large bowl. Cool corn slightly; cut corn from cob and add to pasta. Add tomatoes, salt, pepper, remaining oil and the pepper mixture; toss to combine. Sprinkle with cheese and parsley.

Wonderfully Delicious Cheater Baby Back Ribs

This low and slow method with a tangy sauce is the best recipe for easy ribs without firing up the grill.

• 2 tablespoons smoked paprika
• 2 teaspoons chili powder
• 2 teaspoons garlic salt
• 1 teaspoon onion powder
• 1 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• 4 pounds pork baby back ribs

For the sauce:

• 1/2 cup Worcestershire sauce
• 1/2 cup mayonnaise
• 1/2 cup yellow mustard
• 1/4 cup reduced-sodium soy sauce
• 3 tablespoons hot pepper sauce

In a small bowl, combine the first six ingredients. Cut ribs into serving-size pieces; rub with seasoning mixture. Place ribs in a 6-quart slow cooker. Cook, covered, on low until meat is tender, 5-6 hours.

Preheat oven to 375 degrees. In a small bowl, whisk the sauce ingredients. Transfer ribs to a foil-lined 15x10x1-inch baking pan; brush with some of the sauce. Bake until browned, 15-20 minutes, turning once and brushing occasionally with sauce. Serve with remaining sauce.

Smoked Baked Beans with Brown Sugar and Bacon

• 6 slices thick cut peppered bacon halved
• 1 medium yellow onion diced
• 3 jalapenos (or 1 green bell pepper for less heat) seeds and stems removed, diced
• 2 (28 ounce) cans pork and beans
• 3/4 cup barbecue sauce
• 1/2 cup dark brown sugar
• 1/4 cup apple cider vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons molasses

Preheat your smoker to 250 degrees using any mild or fruit wood. Pecan in this recipe is especially good.

Preheat a 12-inch cast iron skillet over medium high heat. Cook the bacon pieces for 2-3 minutes per side. Long enough to render fat, but not long enough to crisp thoroughly.

Remove the bacon pieces to a plate with a paper towel on top so they can drain. Leave the bacon grease in the pan and add the onions and jalapenos. Cook for 3-5 minutes, stirring frequently, until they have softened and the onions are slightly translucent.

Pour the cans of beans (liquid and all) into the pan. Add in the barbecue sauce, brown sugar, apple cider vinegar, Dijon mustard, and molasses. Stir to combine.

Place the slices of bacon on top of the beans and head out to the smoker.

Smoke, uncovered, for about 3 hours, or until nearly all of the fat has rendered from the bacon and the beans have thickened up nicely. Remove from the smoker and serve while warm.

Summer Corn Salad

Fresh summer vegetables like corn, cucumbers and tomatoes come together to make the perfect summer side dish.

• 6 ears corn on the cob (or about 5 cups of corn)
• 3-4 cups cherry tomatoes
• 1 small onion
• 1 small cucumber
• 3 tablespoons apple cider vinegar
• 3 tablespoons olive oil
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1/4 cup fresh basil

Cook corn on the cob and allow to cool for a bit. Cut corn kernels off the cob. Dice onion, halve cherry tomatoes and slice cucumber.

In a mixing bowl, stir together the vinegar, oil, salt and pepper. Toss in the vegetables. Refrigerate for at least an hour. Before serving, chiffonade the basil and toss into salad.

Grilled Mushroom Kabobs

Earthy grilled mushrooms taste like flame-kissed goodness. The balsamic vinegar adds just enough tanginess to the savory side. These are a nice side dish to grilled beef steaks.

• 16 pearl onions
• 20 medium fresh mushrooms
• 1/3 cup balsamic vinegar
• 1/4 cup butter, cubed
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Minced fresh parsley, optional

In a small saucepan, bring 6 cups water to a boil. Add pearl onions; boil 5 minutes. Drain and rinse with cold water. Peel.

On four metal or soaked wooden skewers, alternately thread mushrooms and onions, skewering mushrooms horizontally through cap. In a microwave-safe bowl, combine vinegar, butter, garlic, salt and pepper; microwave, covered, on high for 30-45 seconds or until butter is melted. Whisk to combine. Reserve half of the vinegar mixture for serving. Brush kabobs with remaining vinegar mixture.

Grill kabobs, covered, over medium heat or broil 4 inches from heat 10-12 minutes or until vegetables are tender, turning occasionally and basting frequently with vinegar mixture. If desired, sprinkle with parsley; serve with reserved vinegar mixture.

Green Tomato Pie

• 1-1/2 cups sugar
• 5 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• Pinch salt
• 3 cups thinly sliced green tomatoes (4 to 5 medium)
• 1 tablespoon cider vinegar
• Pastry for double-crust pie (9 inches)
• 1 tablespoon butter

In a bowl, combine the sugar, flour, cinnamon and salt. Add tomatoes and vinegar; toss to coat.

Line a pie plate with bottom crust. Add filling; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Bake at 350 degrees for 1 hour or until tomatoes are tender. Cool on a wire rack to room temperature. Store in the refrigerator.

Dutch Apple Pie

Everything about this dessert, especially its Dutch apple pie topping, makes it a perfect all American dessert. Its oat crust reminds me of a cookie, and the tart apple filling just can't be beat for family gatherings or a special holiday.

• 2 cups all-purpose flour
• 1 cup packed brown sugar
• 1/2 cup quick-cooking oats
• 3/4 cup butter, melted

For the filling:

• 2/3 cup sugar
• 3 tablespoons cornstarch
• 1-1/4 cups cold water
• 4 cups chopped peeled tart apples, like Granny Smith, (about 2-3 large)
• 1 teaspoon vanilla extract

Preheat oven to 350 degrees. Mix flour, brown sugar, oats and butter; reserve 1-1/2 cups mixture for topping. Press remaining mixture onto bottom and up sides of an ungreased 9-inch pie plate.

In a large saucepan, mix sugar, cornstarch and water until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Remove from heat; stir in apples and vanilla. Pour into crust. Crumble topping over filling.

Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.

Cool and Creamy Watermelon Pie

This simple pie is so refreshing that it never lasts long on warm summer days. Watermelon and a few convenience items make it a delightful dessert that doesn't take much effort.

• 1 package (3 ounces) watermelon gelatin
• 1/4 cup boiling water
• 1 carton (12 ounces) frozen whipped topping, thawed
• 2 cups cubed seeded watermelon
• 1 graham cracker crust (9 inches)

In a large bowl, dissolve gelatin in boiling water. Cool to room temperature. Whisk in whipped topping; fold in watermelon. Spoon into crust. Refrigerate for 2 hours or until set. Best if eaten same day.

Zucchini Brownies

A fast-to-fix peanut butter and chocolate frosting tops these moist brownies that are a sweet way to use up your green garden squash. You will like the cake-like texture of these zucchini brownies.

• 1 cup butter, softened
• 1-1/2 cups sugar
• 2 large eggs
• 1/2 cup plain yogurt
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1/4 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups shredded zucchini

For the frosting:

• 2/3 cup semisweet chocolate chips
• 1/2 cup creamy peanut butter

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in zucchini.

Pour into a greased 13x9-inch baking pan. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted in the center comes out clean.

For frosting, in a small saucepan, combine chocolate chips and peanut butter. Cook and stir over low heat until smooth. Spread over warm brownies. Cool on a wire rack. Cut into bars.

Large Batch Blueberry Zucchini Squares

This is a large batch recipe to serve a crowd while using abundant, seasonal fresh blueberries and zucchini.

• 2 cups shredded zucchini (do not pack)
• 1/2 cup buttermilk
• 1 tablespoon grated lemon zest
• 3 tablespoons lemon juice
• 1 cup butter, softened
• 2-1/2 cups sugar
• 2 large eggs
• 3-1/4 cups plus 2 tablespoons all-purpose flour, divided
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups fresh or frozen blueberries

For the glaze:

• 2 cups confectioners' sugar
• 1/4 cup buttermilk
• 1 tablespoon grated lemon zest
• 2 teaspoons lemon juice
• 1/8 teaspoon salt

Preheat oven to 350 degrees. Grease a 15x10x1-inch baking pan.

In a small bowl, combine zucchini, buttermilk, lemon zest and lemon juice; toss to combine. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. In another bowl, whisk 3-1/4 cups flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition. Toss blueberries with remaining flour; fold into batter.

Transfer batter to prepared pan, spreading evenly (pan will be full). Bake 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set.

Pot of S'mores

• 1 package (14 1/2 ounces) whole graham crackers, crushed
• 1/2 cup butter, melted
• 1 can (14 ounces) sweetened condensed milk
• 2 cups (12 ounces) semi-sweet chocolate chips
• 1 cup butterscotch chips
• 2 cups miniature marshmallows

Prepare grill or campfire for low heat, using 16-18 charcoal briquettes or large wood chips. Line a Dutch oven with heavy-duty aluminum foil.

Combine cracker crumbs and butter; press onto the bottom of the pan. Pour milk over crust and sprinkle with chocolate and butterscotch chips. Top with marshmallows.

Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of six of them. Using long-handled tongs, place remaining briquettes on pan cover.

Cook for 15 minutes or until marshmallows begin to melt. To check for doneness, use the tongs to carefully lift the cover.

Note: Some reviewers asked if this could be done in the oven and others said they'd done it and it worked fine.

Have a great week, and until next time, happy cooking.