Homemade Fruit Sorbet

Note: One of the things we have been enjoying lately is sorbet. With all the fresh fruit popping up at the farmer's market it is one of the easiest but most refreshing things to make in this summer heat. Plus, it is an easy way to get the boys to eat a lot of different fruits!

Homemade Fruit Sorbet

Ingredients:
4 cups chopped fruit*
2-4 Tbsp. sugar
juice of 1/2 lemon

Directions:
Chop up your chosen fruits and put them on a plate. Make sure they are separated and don't touch. Cover with Saran Wrap and put in the freezer until frozen. Pop frozen fruit pieces in the blender until thoroughly blended. Add sugar and lemon juice. Pour mixture into small serving dishes and put back into the freezer until ready to serve.




*Choose your favorite types and favorite combinations when it comes to fruit. Some of our favorites are strawberry/banana; pineapple/banana; peaches/strawberry; watermelon/strawberry (adding orange juice instead of lemon)

Shrimp Salad

Note: We are vacationing on the beach so we have access to plenty of fresh seafood. I am trying to cook in the condo to stick to our budget but that doesn't mean that we can't eat really well!

Shrimp Salad

Ingredients:
2 lb. med. shrimp, boiled, peeled and deveined
3/4 c. mayonnaise
1/2 c. diced green bell pepper
1/2 cup diced celery
1/2 cup sweet salad cubes
1/4 cup capers
juice of 1/2 lemon
salt and pepper to taste

Directions:
Mix all ingredients together in a bowl and enjoy!

Strawberry Lemonade

Note: It is summer! Oh, yes!   Put on your sunscreen, shorts and sunglasses and enjoy a icy cold lemonade beverage!



Strawberry Lemonade

Ingredients:
6 oz can frozen lemonade concentrate, thawed and undiluted
6 oz can frozen limeade concentrate, thawed and undiluted
6 oz can frozen orange juice concentrate, thawed and undiluted
2 10-ozpkgs. frozen sliced strawberries, thawed
3 cups cold water
2 liter bottle ginger ale, chilled

Directions:

Combine the first 5 ingredients; add the ginger ale, and stir gently. Makes 1 gallon, serves about 12.

Strawberry-Lemonade Punch

Note:    I am posting from the balcony of our beach condo this week.    I am keeping this special special punch in the refrigerator for our stay.   It tastes delicious when we come in from the beach!!


Strawberry-Lemonade Punch

Ingredients:
Two 6-ounce cans frozen pink lemonade concentrate, undiluted
6-ounce can frozen orange juice concentrate, undiluted
10-ounce package frozen sliced strawberries
3 cups water
28-ounce bottle ginger ale, chilled

Directions:
In punch bowl, combine pink lemonade, orange juice, strawberries and water. Refrigerate. To serve, pour ginger ale into juice mixture in bowl. Stir well.

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Fruit Salsa Dip & Cinnamon Chips

Note: Chips and dip are yummy, but sometimes they get so boring. I love this summer alternative. Light, fresh and HEALTHY! Using fresh fruits found at your farmer's market make it even better!!

Fruit Salsa Dip & Cinnamon Chips

Ingredients
1 cup diced strawberries
1 cup kiwi fruit
1 cup diced mandarin orange wedges
2 Tbsp. sugar
1 bag tortilla chips
1/4 sugar
1 tablespoon cinnamon
cooking spray

Steps
Dice fruit and mix together in a bowl. Stir in 2 Tbsp sugar. Put in refrigerator to chill while making tortilla chips.

Combine cinnamon and sugar in a separate bowl. Pour tortilla chips onto a large bowl and spray all chips evenly with cooking spray. Coat the chips with the cinnamon sugar mixture and then spread out onto a baking pan. Bake chips at 350 degrees for about 20 minutes, stirring every 5 minutes. Let chips cool and serve with fruit dip.

Quick & Easy Peach Cobbler

Note: Sunday after Little Guy's choir concert at church, we went out with all the family to a local restaurant. They had a lunch special that included peach cobbler for dessert. It just hit the spot and I have wanted some ever since. Guess I will be using a couple cans of peaches to replace the fresh peaches since they aren't quite in season!

Quick & Easy Peach Cobbler

Ingredients:
1 cup sugar
1 cup self-rising flour, sifted
1 cup milk
1 tsp. vanilla
1 stick butter, melted
10 fresh peaches, peeled, sliced

Directions:
Mix all ingredients except peaches in greased, 9x13 inch casserole. Pour in peaches. Bake in 350 degree oven for 45 - 50 minutes. Crust will rise to the top.

Darn Good Chocolate Cake

Note: I have a friend who lets me know how she is doing by her cake requests. If she calls and says she needs this cake I know that she has had a really bad week and is about to fall over the edge. Friendship and Chocolate is sometimes the ultimate rescue "drug".


Darn Good Chocolate Cake

Ingredients:
1 package plain devil’s food or dark chocolate fudge cake mix
1 package (3.9 oz) chocolate instant pudding mix
4 large eggs
1 cup sour cream
½ cup warm water
½ cup vegetable oil
1 ½ cups semisweet chocolate chips (I prefer mini chocolate chips)

Directions:
Preheat oven to 350 degrees. Lightly mist a 12-cup Bundt pan with vegetable spray and set aside. Mix together the cake mix, pudding mix, eggs, sour cream, warm water and oil in a large mixing bowl. Blend well. Fold in the chocolate chips. Pour the batter into the Bundt pan and smooth out the top. Bake for about 45 to 50 minutes or until the cake just starts to pull away from the sides of the pan. Cool in the pan for about 20 minutes then invert it onto your serving platter. Best if served while warm.

**This cake stores well in the freezer, wrapped in foil, for up to 6 months.


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Cuckoo for Cocoas

Note: Today is the last day of MCT tests. This is three days of state testing that the Mississippi Department of Education puts our students through each year. This year, in all their infinite wisdom (HA!), they decided to move state testing to the days right before the end of school and final exams. Talk about too much stress and way too much testing in a week and a half's time! For that reason, I am making a treat for my guys for them for making it through MCT and to give them some energy for studying for finals.

Cuckoo for Cocoas

Ingredients:
24 ounces almond bark
2 cups Cocoa Krispies
2 cups dry roasted peanuts

Directions:
Melt almond bark in the microwave cooking and stirring in 30 second increments on high heat. After almond bark is melted, stir in cereal and peanuts. Spread on cookie sheet and allow to cool. Break into pieces and store in airtight container.

OR

Drop by teaspoon onto cookie sheet and let cool.

Three Day Brisket

Note: Somebody wrote down this recipe for me. I wish I could remember who it was. Despite the fact it takes three days, it is wonderfully easy and so delicious!

Three Day Brisket

Ingredients
1 brisket (about 5-8 pounds)
1/4 cup liquid smoke
1/4 cup Worcestershire sauce
1/3 cup Italian salad dressing
1/2 teaspoon Kitchen Bouquet or Gravy Master (this is a browning sauce)
1/4 cup beef bouillon
1 Tbsp. garlic, finely minced
1 16 ounce bottle bbq sauce

Day One: Trim fatty membrane off the brisket. Place brisket on a large sheet of foil in a large baking dish. Mix all ingredients with 8 ounces of bbq sauce. Pour over brisket. Let stand 15 minutes. Seal foil WELL and place in refrigerator overnight.

Day Two: Do not open foil. Bake at 300 degrees for 4 hours. Cool in refrigerator overnight.

Day Three: Remove meat and discard fat and foil. Slice brisket across the grain. Pour remaining bbq sauce over meat. Reheat at 350 degrees for 30 minutes.

Shrimp Spaghetti

Note:    Now that I am typing up this recipe I am thinking, "I should make this more often!"   It is two of my boy's favorite foods... spaghetti and shrimp.   And seeing my boys happy makes me happy.   


Shrimp Spaghetti

Ingredients:

1 1/2 - 2 lbs shrimp-peeled and washed
1 stick butter
3 cloves garlic
1 Tbsp. parsley flakes
1/2 tsp. oregano
1/2 tsp. sweet basil
1/2 tsp. ground pepper
1/3 c. milk (optional...makes dish creamier)
1/2 lb. fresh mushrooms, sliced
1 lb. angel hair pasta, cooked and drained
fresh parmesan

Directions:

Melt butter in skillet. Add remaining ingredients, except milk, cheese and pasta. Saute until shrimp is done (approx. 15 minutes.) Add milk or cream, if desired. Combine with cooked pasta. Add cheese and serve immediately.

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Lemon Ice Box Cake

Note: If you live in Mississippi, you have probably eaten plenty of lemon ice box pies, but not as many Lemon Ice Box Cakes. They are equally as delicious and will make even more of your family happy!

Lemon Ice Box Cake

Filling:
2 cans sweetened condensed milk
2/3 cups fresh lemon juice

Directions:
Preheat oven to 350 degrees. In a bowl, combine sweetened condensed milk and lemon juice. Place in refrigerator to thicken.

Cake:
1 box yellow cake mix
1 8 ounce carton sour cream
4 eggs
1/3 cup vegetable oil
1/3 cup sugar
1/3 cup water
1 tsp. vanilla

Directions:
Combine all cake ingredients. Pour into 4 greased and floured 8 inch round cake pans. Bake 20- 22 minutes. Let cool. Set aside 3/4 cup of filling mixture. Spread cake layers with remaining filling mixture.

Icing:
3/4 cup filling mixture
1 8 ounce carton Cool Whip

Directions:
Combine filling mixture and Cool Whip. If necessary, secure cake with skewers while icing. Keep cake refrigerated.

Grilled Barbecue Chicken

Note: My husband is a master at grilling. We especially love his grilled chicken. I love that the heat is left outside while we are enjoying our meal!

Grilled Barbecue Chicken

Ingredients:
2 ounces olive oil
2 ounces Worcestershire sauce
4 ounces vinegar
2 teaspoons garlic salt
1 whole chicken, cut in half

Directions:
Mix all liquids and garlic salt together. Place chicken in zip-loc bag and pour season mixture over it. Marinate chicken in liquid for 1 hour shaking every 15 minutes. Place chicken on the grill and cook 25 minutes before turning. Cook an additional 25 minutes. About 5-10 before the chicken is done, baste chicken with sauce.

Black Eyed Pea Cornbread

Note: As far as I am concerned this is a meal in one pan, but it is wonderful served with a side salad or a simple soup. But one of my favorite ways to serve this? With a plate of garden fresh tomatoes. Oh, yummy!

Black Eyed Pea Cornbread

Ingredients:
1 pound sausage (we prefer spicy)
1 onion, chopped fine
1 cup white cornmeal
1/2 cup all purpose flour
1/2 tsp. baking soda
1 tsp. salt
2 large eggs, lightly beaten
1 cup buttermilk
1/2 cup vegetable oil
1 can green chiles, chopped
1/4 cup chopped jalapeno pepper, pickled
3/4 cup cream style corn
2 cups shredded Cheddar cheese
1 can black eyed peas, drained

Directions:
Cook sausage and onion in a skillet over medium heat. Stir until the sauage crumbles and is well done. Drain grease. Combine cornmeal, flour, soda, and salt in a bowl. Combine eggs, buttermilk, and oil and add to dry ingredients. Stir just until dry ingredients are moistened. The batter will be a little lumpy. Add sausage mix, green chiles, jalapeno pepper, corn, cheese, and black eyed peas to batter. Stir. Pour into a well greased 9 x 13 baking dish. Bake at 350 degrees for about an hour or until golden brown.

Firecracker Casserole

Note: Tomorrow is Cinco De Mayo so it is always fun to make something that coincides with the holiday.

Firecracker Casserole
Ingredients:
2 pounds ground beef
1 medium onion, chopped
1 can black beans, drained and rinsed
1 Tbsp chili powder
1/2 tsp. salt
4 flour tortillas
1 can cream of mushroom soup
1 can Rotel tomatoes
1 cup shredded Cheddar cheese

Directions:
Cook beef and onions until well done. Drain the grease. Add beans, chili powder, and salt. Pour into a 9 x 13 inch baking dish. Arrange tortillas over the top. Combine soup and tomatoes and pour over the tortillas. Sprinkle with cheese. Bake uncovered at 350 degrees for 25 - 30 minutes or until heated through and bubbly.


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Baseball Cheese Crackers

Note: Right now we are spending a lot of time at the baseball field with our Little Guy. For some reason everyone gets the munchies when you are at the fields. We love to take these crackers along!

Baseball Cheese Crackers

Ingredients:
2 sleeves saltine crackers
1/2 stick butter, softened
1 (8 ounce) package shredded sharp Cheddar cheese
Red pepper to taste

Directions:
Spread butter over the crackers and place on large cookie sheet. Sprinkle with grated cheese and red pepper. Place under broiler until cheese bubbles. Remove from oven. When oven is cool, set oven to 150 degrees and bake crackers for 8 hours. Store in an air tight container.