Red Raspberries

A few years back I planted three black raspberry bushes and three blueberry bushes. They are planted on either side of my shed. Last year my blueberry bushes turned into red raspberry bushes. I am not kidding! I talked to the nursery where I bought them and they said this could happen. I guess the black raspberries mixed with the blueberries and then they turned into red raspberries. I really miss the blueberries. We had two years of them. Not a big crop, but they were good. This year the red raspberries are better than ever. Lots of them and sweet. The black raspberries will take a little longer. Not ready yet.This is the first picking......about two cups, and a lot more coming.
Wash em and eat em:)

Cream Horns for Father's Day

Buttery-flaky pastry sold in our favorite bakery. Shaped into a horn, one end larger than the other and stuffed with cream. Studded with large sugar crystals and powdered on the outside. This has truly been a family favorite of ours for as long as I can remember.

"I'll bring the Cream Horns"........just gets everyone excited.
Now that's what I'm talk'n about!! Yum:)

Foodie Friday ~ Grilled Shrimp-Shrimp Cocktail-Mango Salad-Peanut Butter Stuffed Banana

Shrimp was cooked on the grill in a Grill Basket. One pound large shrimp, cleaned and deveined, with tails left on. Fresh garlic, lemon juice, butter and fresh herbs. Grill medium heat for 4-5 minutes.

Boiled one pound large shrimp, cleaned and deveined, with tails left on. Rinsed in cold water and placed on ice. Seasoning and lemon juice. Crisp greens with mango, tomatoes, pea pods, scallions, fresh herbs, pepper. Splash of olive oil and red wine vinegar.

Elvis would be proud!! Peanut Butter stuffed banana with chocolate sauce:)

Sit back and enjoy your weekend!

Foodie Friday is presented by

"Designs by Gollum"

Visit her site for more fabulous recipes:)

Foodie Friday ~ Fuzzy Peach Lemonade and S'Mores

Just in time for summer................so refreshing:) I had mason jars with handles......perfect, and add a sprig of fresh mint:)

Fuzzy Peach Lemonade

Recipe:

(Lemonade Book by Fred Thompson)

6 medium-size, very ripe peaches, peeled, pitted, and cut into chunks

1 cup granulated sugar

2 cups cold water

2 cups freshly squeezed lemon juice (about 12 lemons)

2 cups peach schnapps, or to taste

In a food processor or blender, pulse the peaches and sugar until blended, then process until smooth. Add the water and pulse to combine.

Strain the peach mixture through a fine-mesh strainer into a 1 1/2-quart container, pressing on the solids to extract as much juice as possible. Add the lemon juice and stir to combine. Add the peach schnapps and stir again to combine.

Chill untill very cold and serve over ice.

Makes 1 1/2 quarts

It's a surprise package. Into the oven at 450 degrees for 4 minutes.

Open the package and smash it together. Yum:)

S'Mores in the Oven
Ingredients:

Graham crackers (plain, chocolate or honey-flavored)

Milk or dark chocolate candy bars

M&M's

Peanut butter cups

Chocolate-covered mint patties

Marshmallows (plain, flavored or circus peanuts)

Aluminum foil

Instructions:

Preheat oven to 450 degrees (or use the grill). Place a 10"x12" piece of foil on a flat surface.

Break a graham cracker in half and place on foil. Place your favorite candy on graham cracker then top with your favorite type of marshmallow. Top with remaining graham cracker half, and wrap lightly in foil.

Place in over (or grill) and heat 2-3 minutes, or until marshmallow is melted.

(I used peanut butter cups and placed in the oven for 4 minutes.)

S'More recipe is from "Mr. Food"

"OOH IT'S SO GOOD!!"

Foodie Friday is presented by
"Designs by Gollum"
Visit her site for more fabulous recipes:)