Do you have big plans for kicking off your weekend tonight? I know I do. I’ll be kicking it off by partaking in two of my favorite of the seven deadly sins – sloth and gluttony.

Tonight I’m pulling out all the stops in an effort to pull myself back into a manageable distance of finishing my 40-dayy cooking experiment as a success. Already 25 days into the challenge, I’ve completed only 14 recipes. I’m a full 11 behind, and my future chances for full-on meal preparation don’t seem promising, so I’m making up for lost time tonight.

Molly is coming over for a five-recipe gorge-fest. And after we’re done stuffing our faces, we’ll finish up the night by watching “Indiana Jones and the Last Crusade.” Take that, healthy living!

Here are the recipes on tonight’s full docket:

Lemon-cranberry-apple slush

• One 6-ounce can of frozen pink lemonade concentrate
• 3/4 cup of frozen cranberry-apple juice concentrate
• 1/2 cup of water
• 4 cups of small ice cubes
• Lemon slices, if desired

In a blender container, combine the lemonade concentrate, juice concentrate and water; blend them until combined. Add ice cubes a few at a time, blending well after each addition until smooth and icy. Serve immediately, garnished with lemon slices.

This recipe makes five 1-cup servings.

(Sadly, I don't own any ice cube trays, and I'll need to buy some to make this recipe.)

BLT dip

• 1 cup of sour cream
• 1 cup of mayonnaise
• 1 cup (4 ounces) of shredded cheddar cheese
• 1 cup of chopped seeded tomatoes
• Six bacon strips, cooked and crumbled
• 1 tablespoons of chopped green onion (optional)
• Assorted crackers

In a bowl, combine the sour cream, mayonnaise, cheese, tomatoes and bacon. Refrigerate until serving. Garnish with green onion if desired. Serve with crackers.

This recipe makes 3 cups.

Golden Parmesan potatoes

• 1/4 cup of flour
• 1/4 cup of grated Parmesan cheese
• 3/4 teaspoon of salt
• 1/8 teaspoon of pepper
• Six potatoes, peeled and cubed
• 1/3 cup of butter, melted

Combine flour, cheese, salt and pepper in a plastic zipping bag; set aside. Moisten potatoes with water; place in bag. Shake to coat; set aside. Coat the bottom of a 13-inch-by-9-inch baking pan with butter; add potatoes. Bake at 375 degrees for 1-1/4 hours.

This recipe serves six.

Jerk-seasoned chicken and pepper sauté

• 1 pound of boneless skinless chicken breast halves, cut into thin strips
• 2 teaspoons of Caribbean jerk seasoning
• One 1-pound package of frozen bell pepper and onion stir fry
• 1/3 cup of orange juice
• 2 teaspoons of cornstarch

Spray a large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken and jerk seasoning; cook and stir for five to seven minutes or until the chicken is no longer pink. Add bell pepper and onion stir fry; cover and cook three to five minutes or until the vegetables are crisp-tender, stirring occasionally. Meanwhile, in a small bowl, combine orange juice and cornstarch; blend them until smooth. Add to the mixture in the skillet; cook and stir until it’s bubbly and thickened.

(Molly is a frequent visitor to the country of Jamaica, and is an expert on jerk chicken. We’ll see how she responds when I’m unable to make this recipe taste good.)

Grilled pound cake with berries

• 1 cup of sliced fresh strawberries
• 1 cup of fresh raspberries
• 1 cup of fresh blueberries
• 5 tablespoons of sugar, divided
• 1 tablespoon of minced fresh mint
• 1 cup of heavy whipping cream
• 1 tablespoon of lemon juice
• 1 teaspoon of grated lemon peels
• 3 tablespoons of butter, softened
• Six slices of pound cake, each about 1 inch thick

In a bowl, combine strawberries, raspberries, blueberries, 2 tablespoons of sugar and mint; set that aside. In a small mixing bowl, beat the cream until it begins to thicken. Beat in the remaining sugar. Add lemon juice and lemon peels; beat that until soft peaks form. Cover; refrigerate until serving.
Spread butter over both sides of cake slices. Grill, uncovered, over indirect heat for 1 to 2 minutes on each side or until they are light golden brown. Serve with berry mixture and whipped cream.

This recipe makes six servings.

(Molly’s in charge of bringing the ingredients for tonight’s dessert, but we’ll be doing the cooking together.)

All in all, there will be a lot of food in my kitchen tonight, and I may find myself living off leftovers for the next several days in an attempt to finish off this massive meal.