Gobble Gobble! I saw something like this on Pinterest and decided to try it out for myself, I think it needs work but can be perfected by Thanksgiving.
Thanks everyone, I just realized I made it to 50,000 views. I started this on a whim and never went through the proper channels to advertise or upgrade but still the hits keep coming so my little hobby has paid off in my eyes. Hope you enjoy my blog and recipes. The most popular post to date is still Creamy Reese’s Peanut Butter Dip. Have you tried it? Thanks again to all my Facebook, Pinterest and email followers for viewing and sharing my posts.
Here is an easy and refreshing treat for those last days of summer.
Berry Smoothie Popsicles
(makes about 12 pops)
3/4 c fresh blueberries
1/2 c fresh raspberries
1/4 c sugar ( add more if you like it sweet)
1 c vanilla yogurt
1 T lemon juice
Add all ingredients to a blender and puree.
Pour into popsicle molds and freeze. Eat and enjoy.
Easier than pie dessert, crumbles have all the flavor and none of the work. Try this one with the Summer peaches that are on sale and in stores now.
Peachy Keen Crumble
6 cups ripe peaches, peeled and sliced
3/4 c sugar
1 T vanilla extract
1/4 t salt
4 t corn starch
6 T butter at room temp
1/4 c brown sugar
1 C flour
1/2 t cinnamon
Preheat oven to 375. Mix peaches with sugar, corn starch, vanilla and salt in a 8×8 baking dish. Let sit.
Meanwhile mix butter, sugar, cinnamon and flour in a mixer until it forms a crumbly mixture. Pour on top of peaches.
Bake for 40-45 minutes or until golden brown and bubbly. Cool and serve with ice cream or whipped cream if desired.
My good friend just brought me back a bunch of delicious peaches from Georgia and I wanted to use them before they started to go bad. I made these yummy muffins which are great for breakfasts, snacks or dessert.
Preheat oven to 375
2 1/2 cups all purpose flour
3/4 white sugar
1T baking powder
Pinch of salt
(Whisk these ingredients together in a bowl and set aside.)
1/2 c of melted butter (cooled slightly)
1c heavy cream
2 large eggs
1/2 of pure vanilla extract
1 1/2 c of fresh peaches peeled and diced
In a bowl whisk together melted butter, cream, eggs, water and vanilla. Get your dry ingredients and mix together in a large bowl and then make a small”well” in the middle, pour in the wet ingredients and stir by hand until incorporated but not over mixed (there may be some lumps). Add peaches and mix gently. Divide batter into 12 large muffin tins or 18 for smaller snack sized muffins, bake until golden brown about 20-25 minutes (check by inserting a toothpick into the muffin, it should come out clean)
I love figs, I didn’t used to. I thought all figs tasted like Fig Newtons. Then I tried a fresh fig, delicious, juicy and just the right amount of sweetness to be the perfect accompaniment to any kind of cheese. Unfortunately they are hard to find around here so when I do I buy some. I found them at Fresh Market the other day and made this delicious appetizer. I would also be great with a salad for a light, vegetarian dinner or lunch.
1 loaf French Bread
6 figs sliced into 1/4 ‘ pieces
1 c crumbled goat cheese
1/3 c pistachios crushed
2-3 T olive oil
2 T honey
Preheat the oven to 400 degrees, slice the bread in half horizontally. Place on a baking sheet and drizzle or brush with olive oil, sprinkle on the goat cheese and then place the figs on top and sprinkle with pistachios. Place in the oven and bake for about 10 minutes 0r until cheese starts to melt. remove from oven and drizzle with honey. Cut into slices for appetizers or halves for meal portions.
Yay! It’s Friday, the longest day of the year and the first Official Day of Summer. You should celebrate! Try this twist on one of my favorite cocktails, The Beerita. Using fresh pineapple makes this drink even better than the classic.
Fresh Pineapple Beerita
2 cups fresh pineapple cored, peeled and chopped
1/3 c tequila
1 c Corona or Corona Light Beer
1 T Lime juice
1 cup ice
Throw this all in a blender and puree until smooth then drink up.
I love fruit barbecue sauces, it adds that little element of sweet in a fresh and unexpected way. This sauce would be great on chicken wings or pork tenderloin as well.
Shrimp with Mango Barbecue Sauce
2 ripe mangos peeled, seeded and chopped
1 T brown sugar
1 jalapeno minced ( optional)
1 t chopped garlic
1 T soy sauce
1 t mustard
1 T apple cider vinegar
add all ingredients to a small sauce pan, cook over med/low until mango breaks down and sauce in about 25 minutes ( you can puree the sauce with an immersion or regular blender if you want it smoother) Also depending on you mangos ripeness you may want to add some more sugar.
To use with shrimp, get 1 lb peeled and deveined shrimp thread on skewers. brush shrimp with barbecue sauce and grill over med heat, about 3 min per side or until shrimp is opaque.
I made Key Lime Pie last week, one of my family’s favorites, and as I was licking the spoon and bowl I had an idea. Why not make this into a dip that I could eat on graham crackers and fruit? So here it is, tastes just like the pie,I don’t have to lick the bowl anymore and it’s so easy with only 3 ingredients I will be making it all Summer.
Key Lime Pie Dip
1 c sweetened condensed milk
1 c sour cream
1 1/2 T key lime juice
Mix the ingredients together in a small bowl. Garnish with a lime slice and graham cracker crumbs if desired. Serve with graham crackers, apples, strawberries, vanilla wafers etc..