Peach Delight

3 fresh peaches, peeled and sliced
2 pints blackberries
1 pint strawberries, hulled and sliced
1/3 cup honey
1 teaspoon ground cardamom


Combine all ingredients. Chill and serve.

Summer Splash Muffins

We really enjoy breakfast here. Often we eat in the gazebo, lingering over coffee. Sometimes we take muffins down to the dock and watch the goldfish swim while we have breakfast. So it's really no surprise that one of my first cookbooks is called B is for Breakfast. That's where this recipe comes from. I hope you enjoy these as much as we do!

Summer Splash Muffins

½ cup watermelon juice
2/3 cup watermelon bits
1 ½ cups flour
2 t. baking soda
1 t. baking powder
½ t. salt
½ t. cinnamon
7 T. butter
3/4 cup granulated sugar
½ cup milk
2 eggs

Combine dry ingredients in a large bowl and set aside.

In a small bowl cream butter and sugar until light and fluffy. Add eggs and mix. Add milk, juice and watermelon bits and stir to combine. Pour into flour mixture and stir well.

Lightly grease one 12-muffin tin. Pour batter into muffin cups. Place tin in a pre-heated 350-degree oven. Bake for 30-35 minutes.

Blueberry Bake

When the blueberries are in season (like they are now!) we pick 'em and eat 'em morning and evening. With so many berries, I have to get creative. Here's one of our favorite recipes. This one and lots of other blueberry recipes are in my Tea Time cookbook.

Enjoy!

Blueberry Bake

2 cups flour
1 cup granulated sugar
2½ t. baking powder
½ t. salt
½ t. cinnamon
1 cup butter
½ cup milk
½ t. nutmeg
2 cups blueberries

Combine the flour, baking powder, salt, cinnamon and half of the sugar in a large bowl. Add half of the butter and all of the milk and mix until a dough forms. Press dough into the bottom of a square baking dish. Set aside.

In a saucepan combine the remaining ingredients and place pan over medium-high heat. Stir constantly until the mixture boils. Remove mixture from heat and pour into baking dish.

Place baking dish in a preheated 375-degree oven.

Bake for 35-45 minutes.

Ensalada Frijole Negro

This is one of my favorite recipes! :)

Ensalada Frijole Negro (Black Bean Salad)

2 cups cooked black beans
2 cups cooked rice, cooled
1 cup corn
2 cloves garlic
2 bell peppers
½ small hot pepper, any variety
2 tomatoes
3 tablespoons olive oil
1 tablespoon lime juice
1 tablespoon lemon juice
1 ½ teaspoons granulated sugar
½ teaspoon cumin
½ teaspoon black pepper
cilantro for garnish

Seed and chop peppers and tomatoes. Set aside. Mince garlic.

In large bowl, combine beans, cold rice, peppers, garlic and corn. Mix well. Add tomatoes and mix again, taking care not to crush the tomatoes.

Whisk together remaining ingredients in a small bowl, then pour dressing mixture over salad. Serve salad with homemade salsa or tortillas.

Peach Tart

It's peach time!

Peach Tart

2 pounds ripe peaches
2 tablespoons brown sugar
2 tablespoons granulated sugar
3 tablespoons softened salted butter
1 teaspoon vanilla

Boil water for the peaches.

Submerse them in boiling water for 1-2 minutes,

then slide the skins off.

Remove the pits and thinly slice peaches.

In bowl, mix butter, brown sugar,

sugar and vanilla together.

Spread this mixture thinly on bottom of tart shell.

Arrange the peaches on pastry shell.

Place in 375 degree oven for 20 minutes.

Cool slightly before serving.

Ricotta Pancakes

From B is for Breakfast--

Ricotta Pancakes

Ingredients:
4 eggs
2 cups ricotta cheese
2/3 cup sour cream
1 1/3 cups flour
2 T. baking powder
1 t. salt
1 t. baking soda
1 ½ cups milk

Separate eggs.

Beat egg yolks, cheese and sour cream until smooth. Set aside.

Combine flour, baking powder, salt and baking soda. Add to egg mixture and stir until batter is smooth.

Beat egg whites until stiff peaks form. Fold whites into batter.

Lightly brush a large skillet with butter and heat skillet. Pour batter in small amounts onto skillet, forming small pancakes. Cook for 5-8 minutes or until pancakes are lightly browned.
Serve dusted with confectioner’s sugar, if desired.

Fast Red Rice

This goes with everything! And if rice gives you any kind of trouble to cook, you'll love this one. This recipe is foolproof. :)

Fast Red Rice

2 Tablespoons olive oil
2 cups white rice
1 cup tomato sauce
2 teaspoons minced garlic
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon ground cumin
4 cups water

Heat vegetable oil over medium heat in a saucepan. Brown the rice in the oil. Reduce heat to low, then add remaining ingredients. Stir once. Cover and simmer for 20 minutes.

Pasta Salad

Dinner doesn't get any easier than this. And if you've got other veggies, like corn or whatnot, just toss 'em in! This is one recipe that greatly benefits from the variations of a summer veggie garden!

Pasta Salad

1 package uncooked tri-color spiral pasta
1/2 cup thinly sliced carrots
2 stalks celery, chopped
1 chopped green bell pepper
2 cucumbers, peeled and thinly sliced
2 large tomatoes, diced
1 chopped onion
1 chopped zucchini
1 cup peas
1 cup olive oil
1 cup vinegar
salt, pepper, oregano, basil, rosemary to taste
1/2 cup grated Parmesan cheese

Cook pasta in large pot of boiling water until al dente. Rinse under cold water, then drain.

Combine all ingredients in a large bowl. Chill in fridge for at least an hour before serving.

Basil Quesadillas

Basil Quesadillas

flour tortillas
sliced mozzarella
thinly sliced tomatoes
salt
black pepper
couple handfuls chopped fresh basil
1/3 cup toasted pine nuts
olive oil

Heat grill to medium.

On half of the tortillas place the cheese and tomato slices. Sprinkle with salt and pepper. Add nuts, basil and then drizzle with oil. Top with remaining tortillas; press gently to flatten slightly.

Cook the quesadillas on the grill until the cheese melts and the tortillas are crisp and golden, about 2 minutes per side. Cut into wedges and serve piping hot

Pineapple Sorbet

Pineapple Sorbet



1 1/2 cups sugar
1 1/2 cups water
2 cups crushed pineapple
2 cups coconut milk
1/4 cup lime juice

Combine ingredients in a blender. Pour mixture into ice cream maker and process following manufacturer's directions. This is one recipe you may want to make over and over again. We do! :)

Coleslaw

Coleslaw

1 medium head cabbage, shredded
2 small red onions, diced
1 1/2 cups finely grated carrots
2 stalks celery, chopped
1 cup sugar
1 cup white vinegar
3/4 cup vegetable oil
1 1/2 Tablespoons salt
2 Tablespoons dry mustard
black pepper

Combine vegetables and sugar in a large bowl.

Combine remaining ingredients in a saucepan and bring to a boil. Pour over cabbage. Mix, then chill and serve cold.

I've made this a day ahead and it tastes just fine. There are rarely leftovers but when there are they taste even better a day or two later!

Arroz con Leche

Fast, easy and one of Hubby's favorites!

Arroz con Leche(Rice Pudding)

1 cup rice
2 cups milk
zest of one lemon
2 tablespoons granulated sugar
1 teaspoon vanilla
2 teaspoons cinnamon
½ cup raisins

Combine vanilla, cinnamon, zest, sugar and milk in saucepan and slowly bring to a boil. When milk boils, add rice, stir and reduce heat to gentle simmer. Cover and cook until liquid is absorbed, about 30 minutes. Before serving, stir raisins into rice.

Peach Salsa

When it's peach-picking time, we make lots of peach salsa!

Peach Salsa

4 cups peaches
1 small red onion
1 small bunch cilantro
1 small jalapeno pepper
3 tablespoons lime juice
1 tablespoon lemon juice
2 tablespoons granulated sugar
2 cloves garlic

Peel and chop peaches. Dice onion and pepper. Finely chop cilantro and garlic.

Combine all ingredients in large bowl. Mix well. Cover and chill for 1-2 hours before serving.

Summer Berry Tart

"Cooking is like love. It should be entered into with abandon or not at all."
- Harriet Van Horne

Summer Berry Tart

1 pound mixture of blueberries, blackberries, or raspberries
½ cup granulated sugar
1 lemon, juiced and zested
3 tablespoons flour
1 tablespoon ginger

Combine all ingredients. Spread mixture in tart shell and bake at 350 degrees for 20-30 minutes, until fruit is soft and juices are bubbling.

Allow to cool before serving with vanilla-flavored whipped cream or ice cream.

Easy Grilled Flat Bread

Easiest-ever Grilled Flat Bread

1 refrigerated pizza dough
Flour
4 Tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
3 Tablespoons fresh chopped thyme leaves

Heat grill to medium.

Divide the dough in half. Roll each half into a rectangle 1/4 inch thick on floured surface. Brush one side of each rectangle with half of oil and season with salt and pepper. Transfer the dough to the grill, oiled side down. Cover.

Cook until the dough begins to bubble. Brush with remaining oil and season with salt and pepper. Turn bread and cook for an additonal 3 minutes.

Sprinkle with the thyme. Cut into pieces and serve.

Applesauce Muffins

From A is for Apple Cooking:

Applesauce Muffins

2 cups biscuit mix
1/3 cup granulated sugar
1 t. cinnamon
3/4 cup applesauce
3 T. milk
1 egg, slightly beaten
2 T. vegetable oil
2 T. melted butter
½ t. cinnamon
1/4 cup granulated sugar

Lightly grease muffins tins.

In a large bowl mix together biscuit mix ,

1/3 cup granulated sugar and 1 t. cinnamon.

Add applesauce, milk, egg and oil and mix well.

Pour batter into greased tins.

Place in a pre-heated 400-degree oven

and bake for 12-15 minutes.

Cool to room temperature.

In a small bowl, stir together remaining cinnamon and sugar.

Dip the top of each muffin into the melted butter

then into the cinnamon-sugar mixture.

Makes a dozen muffins.

Zucchini Cheese Saute

Zucchini Cheese Saute

3 zucchini, cut into bite sized pieces
2 cups whole kernel corn
1 medium onion, chopped
1 medium green bell pepper, coarsely chopped
1 medium tomato, coarsely chopped
1 tablespoon olive oil
2 teaspoons sugar
1 1/2 pounds Monterey Jack cheese, cubed

Combine zucchini, corn, onion, green pepper, tomato, and vegetable oil in a saucepan. Cover. Cook over medium heat until tender, about 10 minutes.

Add the sugar and stir to mix. Add cheese on top, but do not stir. Cover, and continue cooking until cheese is melted.

We eat this with rice and tortillas. Also, I put salsa on it. But then, I put salsa on everything!

Black Bean "Burgers"

Black Bean "Burgers"

1 can black beans, rinsed and drained
1/2 cup finely chopped red onion
1/2 cup Italian breadcumbs
1/2 cup salsa
1 handful chopped cilantro
dash of Tabasco
Olive oil, for grill
Rolls to serve patties on

Mash beans, then add remaining ingredients. Use hands to shape beans into two patties.

Brush heated barbecue rack with oil. Grill patties until heated through. Grill buns, then place patties on buns and serve.

I like these topped with melted shredded cheddar cheese but it's not a necessary ingredient. Just saying, it's really yummy

Fast Strawberry Shortcake

Fast Strawberry Shortcake

Strawberries, trimmed and quartered
1/3 cup granulated sugar
1 cup chilled heavy cream
1/4 cup sour cream
3 Tablespoons confectioners sugar
1 teaspoon vanilla
biscuits (when I'm doing this the fast-and-easy way, I make mine using the recipe on the side of the Bisquick box)

Toss strawberries with granulated sugar in a large bowl and let stand 5 minutes. Gently press strawberries with fork to help release their juices, being careful not to crush them too hard. Chill for an hour or so.

Beat together heavy cream, sour cream, confectioners sugar and vanilla in a bowl with an electric mixer until it thickens.

Split biscuits with a fork. Top with strawberries and juices then with whipped cream.

One of my favorite summertime treats, hands down!

Walnut Coffee Cake

From B is for Breakfast--

Walnut Coffee Cake

2 cups flour
1 t. baking powder
1 t. baking soda
½ t. salt
1 cup butter
1 1/4 cups granulatedsugar
2 eggs
1 t. vanilla
1 cup sour cream
1/3 cup brown sugar
1 t. cinnamon
1 cup chopped nuts

Combine flour, baking powder, baking soda, salt, butter,

one cup granulated sugar, eggs, vanilla and

sour cream until batter is smooth.

In a separate bowl, combine reserved sugar,

brown sugar, cinnamon and nuts.

Pour half of the batter into a lightly greased 13"x9" baking dish.

Pour half of the sugar mixture over batter.

Pour remaining batter on top of sugar mixture,

then top with the remainder of the sugar mixture.

Place baking dish in a pre-heated

350-degree oven and bake for 30-40 minutes.

Mango Soup

Mango Soup

2 mangos - peeled, seeded and cubed
1/4 cup sugar
juice and zest of 1 lemon
1 1/2 cups half-and-half

Combine all ingredients in blender. Serve icy cold.

Easy, fast and nutritious. Just like the strawberry soup from last week. What more could you ask for in a summertime snack?

Can you tell we like to take lunch on the fly here? Or sometimes breakfast? Or that we both love fruit...especially mangos?

Lemon Crumbles

Cookies don't get any easier (or better!) than this.

Lemon Crumbles

1 package lemon cake mix with pudding
1 cup crisp rice cereal
1/2 cup crushed almonds
1/2 cup butter, melted
1 egg


Preheat oven to 350 degrees F.

Combine all ingredients. Drop by spoonfuls onto ungreased cookie sheets. Bake for 10 minutes.

After cookies are cool they may be frosted, if desired.

In our house we eat them unfrosted but it's entirely up to you whether or not you frost 'em!

NY Spiedies

I don't eat these but my hubby does so I thought I'd include them here. Spiedies are a New York original, hailing from Binghamton, NY. There are spiedie sauces that come in bottles that are, I'm told, really good but hubby makes his own. Here's the recipe...

Spiedies

1 cup olive oil
1/4 cup white vinegar
2 teaspoons lemon juice
2 cloves garlic, chopped
2 teaspoons basil
2 teaspoons oregano
1 teaspoon thyme
1/2 teaspoon parsley
2 teaspoons onion powder
2 bay leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
cubed beef
French bread

wooden skewers, soaked in water for 15 minutes

Combine all ingredients in a large ziploc bag. Seal bag and allow beef to marinate overnight.

Preheat grill to medium heat.

Skewer beef and cook for 20 minutes.

Serve cooked meat on bread, sandwich-style.

Potato Salad

Potato Salad

2 lbs. white or red potatoes
4 tablespoons cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup chopped celery
1/2 cup chopped onion
2 large hard-boiled eggs, chopped
1 cup mayonnaise

Cook peeled potatoes in water for 25 minutes or so, until fork tender. Drain in a colander, then cool slightly.

When potatoes are just cool enough to handle, cut into small pieces. Combine all ingredients in a large bowl, using a spatula to stir gently.

May be served warm or cold, depending on personal preference. We like this chilled but it's entirely up to you!

Fruit Cobbler

In our yard we've got strawberries. Lots and lots of strawberries. So when I'm handed strawberries I make cobbler. Lots and lots of cobbler!

The fruit can be changed in this recipe to accomodate whatever's in season.

Fruit Cobbler

5 Tablespoons butter, melted
3/4 cup flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
2 cups strawberries

Preheat oven to 350 degrees.

Place melted butter in a square baking dish.

Combine all ingredients except fruit and whisk until batter is smooth. Pour into baking dish. Put fruit on batter, then sprinkle with an additional spoonful of sugar. Cinnamon may be sprinkled over fruit as well, if desired.

Bake about an hour.

Best served with ice cream! But then, isn't almost everything better with ice cream?

Homemade Sangria

You didn't think we only drank lemonade around here, did you?

Homemade Sangria

1/2 cup brandy
1 cup lemonade
1/2 cup orange juice
1 bottle red wine
1/4 cup triple sec
1 lemon, sliced
1 orange, sliced
1 lime, sliced
1/4 cup sugar
1/4 cup maraschino cherries
2 cups ginger ale

Combine all ingredients in a large bowl. We use an empty, washed wine gallon because it can be sealed and chilled, and the fruit slices added at serving.

Enjoy!

Old-fashioned Lemonade

Old-fashioned Lemonade

lemons
1/2 cup to 1 cup sugar
cold water

Use one cup water for each lemon. We usually make five cups at a time, just because that's the number of cups our glass pitcher holds.

Roll the lemons on the countertop, then cut and squeeze the juice out. Combine everything and let chill. Serve over ice.

Hint: A dash of vodka in this, especially after a long, hot day of gardening, works really well!

;-)

Grilled Veggie Packets

Grilled Veggie Packets

4 potatoes, sliced
1 red onion, sliced
1 bell pepper, sliced
1 zucchini, sliced
4 cloves minced garlic
4 sprigs rosemary
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons olive oil

This is one of my favorite things to eat. I make this in the winter too, using the oven. I've been known to do this with the woodstove, too!

Anyhow, all you've got to do is combine all ingredients in a large bowl. Then separate it onto foil squares, close the squares tightly and place on the warm grill. Let it all cook for about a half hour or so.

Serve with some hearty Italian bread. If you're really adventurous you can eat straight from the packet but I'm not that outdoorsy. I like mine on a plate but hey, it's all up to you! :)

Strawberry Soup

Strawberry Soup

2 pints strawberries
2 cups plain yogurt
1/2 cup orange juice
1/2 cup sugar
1/2 cup water

Combine all ingredients in blender. Serve icy cold.

Easy, fast and nutritious. What more could you ask for in a summertime snack?

Zucchini Cookies!

I know, I know...they're cookies but really, with so much good-for-you stuff in them are they really a treat? You bet they are! We love these cookies. I hope you'll give them a try! :)

Zucchini Cookies

1/2 cup butter
1/2 cupsugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
2 1/2 cups flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups finely grated zucchini
1/2 cup chocolate chips

Preheat oven to 350 degrees F. Grease cookie sheets.

Cream butter and sugars. Add egg and vanilla.

Combine the flour, cocoa, baking soda and salt in a separate bowl.

Add to the creamed mixture. Add zucchini and chips.

Drop batter by tablespoonfuls onto cookie sheets.

Bake for 10 minutes. Cool slightly on baking sheet before removing to wire racks to cool completely.

Veggie Grill Sandwich

Veggie Grill Sandwich

1/2 cup Italian salad dressing
3 cloves garlic, minced
1 tablespoon lemon juice
1/4 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
Italian bread, split horizontally

Preheat the grill to medium heat.

Combine all ingredients except bread. Place veggies in a grill basket and cook on grill for 3-5 minutes, or until veggies are cooked through.

Drizzle bread with additional olive oil and place on grill. When bread is hot, remove from grill and spread veggies on bread.

Eat while it's hot, and be prepared to make a second sandwich! It's that good!

Summer Cooking

Ah, summertime and the living is easy. Right?

It is, isn't it?

It's supposed to be, you know. Ah, cooking? Getting in the way of easy living? Well, you're in the right place! Around here we love to cook and eat and I don't mind sharing some yummy summer recipes with you. In fact, I'm going to try and share one a day until...I don't know. Until the fall, hopefully.

I'd love it if you tried some of the fast, easy summer recipes we use around here. And I may even throw in a recipe or two that I'm just trying on for size. Then we'll test it together and see how it works and tastes. Sound good to you?

Now, to think of a good lead-off recipe. One that we love and make often. One that we had--aha! The one we had last night!