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Earth Day Weekend 2008: Break Out the Barbecue!

Potato Salad with Bacon Ranch Dressing

Prep: 15 minutes; Chill: 1 hour; Grill: 20 minutes; Makes 6 servings

FOR BACON RANCH DRESSING:

• 1/2 cup real bacon pieces, Hormel®
• 1/4 cup milk
• 1/4 cup sour cream, Knudsen®
• 1/4 cup mayonnaise, Hellmann's® or Best Foods®
• 1 1/2 teaspoons ranch-style salad dressing mix, Hidden Valley®

FOR POTATO SALAD:

• 2 1/2 pounds red potatoes, cut into 1/4-inch-thick slices
• Nonstick vegetable cooking spray, Pam®
• 1 sweet onion, chopped 1 jar (4-ounce) pimientos, drained, Drommedary®
• 1/3 cup sliced olives, drained, Early California®
• 2 stalks celery, chopped
• 2 tablespoons finely chopped fresh parsley
• Salt
• Ground black pepper, McCormick®

1. For Bacon Ranch Dressing, in a medium bowl, combine bacon pieces, milk, sour cream, mayonnaise, and salad dressing mix. Cover and chill until ready to use.

2. For Potato Salad, set up grill for direct cooking over medium heat (see page ??). Oil grate when ready to start cooking. Lay potato slices on a baking sheet and spray both sides with nonstick vegetable cooking spray. Place on hot, oiled grill. Cook for 20 to 25 minutes or until fork tender, turning every 5 minutes. Remove from grill; cool.

3. Cut cooled potatoes into bite-size pieces. In a large bowl, combine potatoes, pimientos, olives, celery, and parsley.

4. Using a rubber spatula, fold in Bacon Ranch Dressing until combined. Season to taste with salt and pepper. Chill at least 1 to 2 hours before serving. 

Indoor Method: Prepare Bacon Ranch Dressing as directed. Preheat oven to 400 degrees F. Lay potatoes on a baking sheet and spray with nonstick vegetable cooking spray. Roast in oven about 30 minutes or until fork tender, turning once. Cool and prepare as directed.

Grilled Banana Splits

When I was growing up, a banana split was the answer to all of life's ills. It still is. My version has two secrets--pineapples pan-sautéed in dark rum to give them a crystallized crunch, and warm bananas, grilled in-the-peel, with a pocket of pumpkin pie spice that releases a heavenly aroma.

Prep: 20 minutes; Grill: 3 minutes; Makes 4 servings

• 1 tablespoon butter
• 1 can (8-ounce) crushed pineapple, Dole®
• 2 tablespoons dark rum, Meyers's ®
• 4 unpeeled bananas
• 1/2 teaspoon pumpkin pie spice, McCormick®
• 1 quart vanilla ice cream, Häagen-Dazs®
• 1 cup chocolate syrup
• 1 cup frozen sweetened sliced strawberries, thawed, Dole®
• Pressurized whipped cream, Reddi Wip® 1/4 cup nut topping, Diamond®
• 12 maraschino cherries

1. For pineapple sauce, in a medium skillet over medium-high heat, melt butter. Remove from heat and stir in crushed pineapple and rum. Return to heat and cook until most of the liquid has evaporated and pineapple has begun to caramelize. Remove from heat and cool.

2. Cut bananas in half lengthwise, but do not cut through bottom skin. Open up bananas slightly and sprinkle some of the pumpkin pie spice into the center of each. Close bananas.

3. Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.

4. Place bananas on hot, oiled grill. Cook for 2 to 3 minutes or until the skins are dark and bananas are warm, turning once. Remove from grill.

5. Open bananas and put 2 halves into each of 4 banana split dishes or oblong bowls. Top each with 3 scoops of ice cream. Spoon pineapple sauce and chocolate syrup over ice cream. Top with sliced strawberries, whipped cream, nut topping, and cherries. 

Indoor Method: Prepare Pineapple Sauce and bananas as directed. Preheat broiler. On a foil-lined baking sheet, broil bananas 6 to 8 inches from the heat for 2 to 3 minutes, turning once. Serve as directed.

Modern Mom's food and entertaining contributor, Sandra Lee is an internationally acclaimed life & style expert who has revolutionized the way people think about creating from scratch. With her trademark 70/30 philosophy, which combines 70% ready-made products with 30% fresh and creative touches, Sandra has become the advocate for the over-extended homemaker. Learn more about Sandra at www.semihomemade.com and check out her new book, Sandra Lee Semi-Homemade Grilling 2.

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