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:)

Foodie Friday - Emeril's Sloppy Joes and Fresh Corn

I found this recipe in the June Everyday Food magazine.Emeril's Sloppy Joes

2 tablespoons plus 2 teaspoons olive oil

1 medium onion, dices small (2 cups)

1 large celery stalk, diced small (1/2 cup)

1/2 green bell pepper, diced small (1/2 cup

course salt and ground pepper

2 teaspoons minced garlic

1 1/2 pounds lean ground beef

3 tablespoons dark-brown sugar

3 tablespoons Worcestershire sauce

2 cups prepared tomato sauce

1 cup homemade beef or chicken stock or low-sodium chicken broth

2 teaspoons hot-pepper sauce (optional)

4 hamburger buns, split (I used whole wheat buns)

In a large skillet, heat 2 teaspoons oil over medium-high. Add onion, celery, bell pepper, season with salt and pepper, and cook until vegetables soften, about 2 minutes. Add garlic and cook 1 minutes. Add beef, breaking up meat with a wooden spoon, and cook until browned, 2 minutes. Add brown sugar, Worcestershire sauce, tomato sauce, and stock and bring to a boil. Reduce to a simmer and cook, stirring occasionally, 15 minutes. Add hot-pepper sauce (if using) and remove beef mixture from heat.

Meanwhile, heat broiler, with rack in top position. Place buns, cut side up on a baking sheet and lightly brush with 2 tablespoons oil. Broil until buns are golden, about 3 minutes. (Alternatively, toast on a grill pan or in a skillet oiled side down, over medium-high.)

Generously spoon beef mixture over toasted bun bottoms. Sandwich with bun tops and serve.

Clean corn and break in half. Put into foil, drizzle with olive oil. Salt and pepper to taste. I add some fresh herbs from my garden. Bake in the oven at 350 degrees for 20 minutes.

Have a happy and save Memorial Day Weekend:)

Foodie Friday is presented by

"Designs by Gollum"

Visit her site for more fabulous recipes:)

Foodie Friday ~ Corn and Shrimp Packets

Place everything on 14"x18" pieces of foil.

Wrap foil securely, leaving room for steam.

Ready to eat.

Fresh strawberries with whip cream for dessert:)

Recipe

Serves: 4

Ingredients:

3 tablespoons olive oil

1 teaspoon minced garlic

1 teaspoon salt

4 ears corn, husked and halved

2 large bell peppers (1 orange, 1 yellow) cut into long strips

1 package pea pods

4 scallions, sliced

1 pound peeled and deveined shrimp

Instructions:

Prehead the oven to 450 degrees

In a large bowl, combine the olive oil, garlic, and salt; mix well. Add the corn, peppers, pea pods, scallions, and shrimp; toss until evenly coated.

Divide the mixture evenly in the center of four 14" x 18" pieces of foil. Wrap foil securely, leaving room for steam to circulate; seal edges tightly.

Place the packets on a large baking sheet and bake for 15 minutes, or place on a preheated grill and cook for 10 minutes. Open packets carefully, as steam may be released.

Enjoy:)

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

I played in the yard this weekend:)

Tomato Plant....already has two tomatoes.

Flower baskets right out the kitchen window.

New Hummingbird Feeder..........I love it!

Old Hummingbird Feeder

Italian Parsley and Cilantro

Rosemary

Lemon Balm

Three different types of Basil.

6 different types of Hot Pepper plants.

Chives

Petunias in my new Teapot.

My new yard art. Kelly gave me this for Christmas.

Teapot bird house.

We are so ready for a bonfire. New chairs

Ok.....now it's time to sit back and watch the birds.