Fresh Peach Ice Cream

Well, I definitely bought more peaches than I needed this past Saturday at the Farmers Market.  It was just one of those impulse buys where the peaches were ripe, the samples were delicious and when I asked if they had peaches ready to use – they headed to their “chefs box” and handed me beautiful ripe peaches.   I few years ago, I purchased an ice cream maker that has proved to come in very handy in the kitchen.  If you do not have an ice cream maker, it is a great kitchen gadget to have.  You keep the liner in your freezer and when you are ready to make ice cream, you simply pour in the chilled ice cream mixture and in approximately fifteen minutes, you have delicious homemade ice cream or frozen yogurt. So, ripe peaches called for my second peach recipe of the week – Fresh Peach Ice Cream.  Cool, creamy and delicious….perfect for these hot steamy July days.   I can’t wait to see what I find this week at the market!

fresh peach ice cream


Fresh Peach Ice Cream
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  1. 3 large peaches, peeled and cubed
  2. 1 1/2 cup heavy cream
  3. 1 1/4 cup half and half
  4. 3/4 cup sugar
  5. pinch of salt
  6. 1 teaspoon vanilla
  7. 1/4 teaspoon almond extract
  1. Combine peaches and sugar, set aside for one hour. Puree peach mixture in a blender ( I like large chunks of peach remaining, however, you can puree until the mixture is smooth is you prefer). Add remaining ingredients and refrigerate until well chilled. Process in your ice cream maker as directed.

Fresh Peach Cake with Crumble Topping

Another great find at the farmers market this week – perfectly ripe peaches.  How could I possibly pass those by?  Fresh Peach Cake with Crumble Topping is the perfect recipe for these gems.  This cake features a moist cake layer topped with fresh peaches and a crumble topping.  Delicious served with coffee for brunch or a delightful summer dessert.  Top with a scoop of vanilla ice cream for a wonderful summer treat.

Fresh Peach Cake

Fresh Peach Cake with Crumble Topping
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  1. Crumble Topping
  2. 3/4 cup flour
  3. 1/4 cup light brown sugar
  4. 1/4 cup sugar
  5. 1 teaspoon cinnamon
  6. 1/2 teaspoon nutmeg
  7. 1/4 cup unsalted butter, melted
  8. Cake
  9. 1/2 cup butter, softened
  10. 1/2 cup sugar
  11. 1/2 cup sour cream
  12. 2 large eggs
  13. 2 teaspoons vanilla
  14. 1 1/4 cup flour
  15. 1/2 teaspoon baking soda
  16. 1/2 teaspoon baking powder
  17. 3 - 4 large peaches, peeled and sliced
  1. Preheat oven to 350 degrees. Grease and flour 10" baking dish.
  2. Combine topping ingredients and set aside.
  3. To prepare the cake layer- in a large bowl, cream the butter and granulated sugar until smooth, beat in the sour cream, eggs and vanilla. Slowly mix in the dry ingredients. The batter will be stiff. Smooth the batter in the prepared cake pan, top with sliced peaches. Crumble the topping over the peaches.
  4. Bake 35 - 45 minutes, or until a cake tester comes out clean. Cool before cutting into pieces.
  1. To easily peel peaches, bring a medium saucepan of water to a boil. Carefully lower the peaches into the boiling water and boil for 20 seconds. Remove peaches and place in a bowl of ice water. Remove and peel.

Rigatoni with Fresh Burrata

This week has been a week of farmers market finds.  I purchased 7 oz. of fresh Burrata Cheese from a local cheese company, assorted heirloom cherry tomatoes and fresh basil.  Burrata is a fresh Italian cheese; basically a ball formed from Mozzarella filled with fresh cheese and/or cream.  When you cut it open, the wonderful creamy center flows out.  I think you will agree this is a wonderful concoction of pasta, tomatoes, sausage, and fresh burrata.  

Rigatoni with Fresh Burrata

Rigatoni with Fresh Burrata
Serves 4
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  1. 2 tablespoons olive oil
  2. 1 clove garlic, minced
  3. 8 oz. hot Italian sausage (I used chicken sausage, however you can use pork or turkey sausage)
  4. 14 oz. can crushed tomatoes
  5. 8 oz. fresh sliced mushrooms
  6. 1 1/2 cup cherry tomatoes, halved
  7. 2 tablespoons minced fresh basil leaves
  8. 8 oz. rigatoni
  9. 7 oz. fresh burrata cheese, let sit at room temperature while preparing sauce.
  10. salt and pepper, to taste
  1. In a medium dutch oven, over medium heat, heat olive oil. Add garlic and cook until just fragrant (do not brown). Add Italian sausage and cook until no longer pink. Add crushed tomatoes, mushrooms and 1 cup cherry tomatoes. Reduce heat to medium low and cover. Cook for 20 minutes, stirring occasionally. Cook rigatoni al dente and drain. Add to sauce, stir. Stir in basil leaves, remaining 1/2 cup of tomatoes, and salt and pepper. Stir until heated through. Top with burrata cheese, serve.

Grilled Fish with Peppers

The days are so hot, I decided it was time to utilize the grill.  I purchased orange roughy at the store along with assorted peppers.  I wrapped it in foil along with lemon juice, butter and spices.  In twenty minutes, dinner was ready in one packet.  It was the perfect summer dinner, you certainly could substitute any fish; just adjust the cooking time according to thickness of the fish.  Entertaining? – serve each guest one packet to reveal the contents at their place setting.

grilled fish with peppers

Grilled Fish with Peppers
Serves 4
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  1. 4 orange roughy fillets
  2. 1 green bell pepper, sliced
  3. 1 red bell pepper, sliced
  4. 1 onion, sliced
  5. 4 tablespoons fresh lemon juice
  6. 1/2 cup melted butter
  7. 2 teaspoons salt
  8. 2 teaspoons paprika
  9. Freshly ground pepper, to taste
  1. Lightly grease 4 pieces of heavy duty foil. Place one fillet in each, top with peppers and onion. Combine remaining ingredients and pour evenly over the four fillets. Wrap each fillet into a package, with seams securely sealed. Place foil packets on the grill over medium heat. Cook for 20 - 30 minutes. Cooking time will vary depending on thickness of fillets.

Tomato Toast

I cannot walk past a display of farm fresh ripe tomatoes this time of year.  I am such a huge tomato fan, my husband is convinced that I could eat them everyday for every meal.  He is pretty much on target with that comment.  Tomato Toast is my latest tomato creation.  Crispy grilled bread, cheese filling, topped with tomato slices – perfect for an appetizer or side dish.  

tomato toast

Tomato Toast
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  1. 4 slices of crusty bread cut 1/2 inch thick
  2. olive oil
  3. 1 large tomato, sliced
  4. 1/4 cup ricotta cheese
  5. 2 tablespoons pesto
  6. 1 tablespoon grated parmesan cheese
  7. salt and pepper
  1. Prepare grill or grill pan. Brush both sides of bread with olive oil. Slice tomato. Combine ricotta cheese, pesto and parmesan cheese. Grill one side of bread until golden brown and crusty, turn bread slices. Spread grilled sides of bread with ricotta cheese mixture. Cover grill and heat until hot. Remove from grill. Top with sliced tomatoes, salt and pepper, and drizzle with olive oil. Serve

Cream Cheese Swirled Brownies

These are the perfect brownies for the upcoming holiday weekend.  The Fourth of July is a great time for a picnic and fireworks.  These Cream Cheese Swirled Brownies are moist and easy to transport.  I am thinking hot dogs, hamburgers, potato salad, baked beans, and Cream Cheese Swirled Brownies this weekend!  It’s time to celebrate!

cream cheese swirled brownies



Cream Cheese Swirled Brownies
Yields 16
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  1. 1 cup semi-sweet chocolate chips
  2. 3 tablespoons butter
  3. 2 tablespoons butter, softened
  4. 3 oz. cream cheese, softened
  5. 1/4 cup sugar
  6. 1 egg
  7. 1 tablespoon flour
  8. 1 teaspoon vanilla extract
  9. 2 eggs
  10. 3/4 cup sugar
  11. 1/2 cup flour
  12. 1/2 teaspoon baking powder
  13. 1/2 teaspoon salt
  14. 1/2 cup chopped nuts
  15. 1 teaspoon vanilla extract
  16. 1/4 teaspoon almond extract
  1. Preheat oven to 350 degrees. Grease bottom of 9 inch square pan.
  2. In a small bowl, melt chocolate chips and 3 tablespoons butter. Easy way is to microwave for 30 seconds, stir.
  3. In a medium bowl, combine cream cheese and 2 tablespoons of softened butter, cream until fluffy. Add 1/4 cup sugar, 1 egg, 1 tablespoon flour, and 1 teaspoon vanilla extract. Blend well, set aside.
  4. In another medium bowl, Beat the 2 eggs and remaining 3/4 cup sugar until fluffy. Stir in flour, baking powder, and salt. Stir in melted chocolate, nuts, vanilla and almond extracts. Spread 1/2 into prepared pan. Spread cream cheese mixture over chocolate layer. Spoon remaining chocolate mixture over cream cheese layer. Swirl with a knife. Bake at 350 degrees for 35 minutes or until a toothpick comes out clean.

Caramelized Onion Tart

I am a great fan of picnics.   I think it dates back to when I first met my husband and we lived in Northern Michigan.  Beautiful parks and lakes were abundant and we always packed a picnic and headed out to explore the area.  A great picnic can consist of a run to the deli and a great bottle of wine or a few make ahead specialties that you can prepare in advance and serve cold or at room temperature.  This Caramelized Onion Tart is picnic perfect.  You can make early in the day and it is easy to transport.  I like to pack a bottle of good balsamic vinegar to drizzle on just prior to serving.

caramelized onion tart


Caramelized Onion Tart
Serves 6
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  1. Onion Topping
  2. 5 red onions, thinly sliced
  3. 3 tablespoons olive oil
  4. 2 tablespoons butter
  5. 1 tablespoon fresh thyme leaves
  6. salt and pepper
  7. 1 teaspoon sugar
  8. Crust
  9. 2 cups flour
  10. 2 teaspoons baking powder
  11. 1/2 teaspoon salt
  12. 3/4 cup milk
  13. 1/4 cup olive oil
  14. 2 tablespoons melted butter
  15. 1/2 - 3/4 cup goat cheese, crumbled
  16. Balsamic vinegar
  1. Filling -In a large skillet melt the butter and the olive oil. Add the onions. Cook over medium high heat for 10 minutes, stirring frequently. Add the thyme, salt and pepper (to taste) and sugar. Reduce heat to medium low and cook and additional 20 minutes, stir frequently. Remove from heat and cool.
  2. Preheat oven to 425 degrees.
  3. Crust-In a medium bowl combine the dry ingredients. Add the milk, olive oil and butter. Mix until all is incorporated. Place dough on a floured surface and knead a few times. Roll into a rectangle approximately 10 x 14 inches. Place on a baking sheet.
  4. Cover with onion filling. Sprinkle with goat cheese.
  5. Bake for 30 minutes. Remove and cool in pan on a wire rack. Cut into squares.
  6. If desired, drizzle with balsamic vinegar when serving.














Cheesecake Pie with Fresh Fruit Topping

I can’t think of a more perfect dessert than a cheesecake.  This recipe is from my stash of recipe cards and a family favorite.  I like to use a single-crust pie crust for this pie but you could also use a graham cracker crust.  Cheesecake Pie with Fresh Fruit Topping has three layers, a cheesecake layer, sour cream layer and fresh fruit topping.  This time I used blueberries but you certainly could use fresh raspberries, strawberries, peaches. or other fruit for the topping.  

cheesecake pie with fresh fruit topping


Cheesecake Pie with Fresh Fruit Topping
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  1. 1 single pie crust - line pie pan with crust, prick many times with a fork, and bake at 350 degrees for 8 minutes
  2. Pie Filling
  3. 2 - 8 oz. packages cream cheese, softened
  4. 2 large eggs
  5. 1 tablespoon lemon juice
  6. 3/4 cup sugar
  7. 1 teaspoon vanilla
  8. Sour Cream Layer
  9. 1 cup sour cream
  10. 1/4 cup sugar
  11. 1 teaspoon vanilla
  12. Fruit topping
  13. 1 cup sugar
  14. 2 tablespoons cornstarch
  15. 3/4 cup water
  16. 2 cups fresh fruit
  1. In a mixing bowl combine Pie Filling ingredients - cream cheese, eggs, lemon juice, sugar and vanilla. Beat at medium speed until light and smooth. Pour into pie crust. Bake 350 degrees for 35 minutes. While pie is baking, combine sour cream, sugar and vanilla, set aside.
  2. Remove the pie from the oven after it has baked for 35 minutes, top with sour cream mixture, spread evenly over the top of the pie. Return to oven and bake an additional 10 minutes. Remove from the oven and cool until room temperature.
  3. Fruit filling - in a medium sauce pan combine 1 cup sugar, 2 tablespoons cornstarch, 3/4 cup water and 1/2 cup of the fresh fruit. Bring to a boil and cook for 1 minute stirring frequently. Remove from heat and strain.
  4. After the pie is cool, top with remaining fresh fruit and drizzle 1/2 of the fruit glaze over the fruit. Refrigerate pie until serving. Serve with additional glaze.

Orange Glazed Grilled Pork Tenderloin

I am always trying new ways to grill pork tenderloins. This time I basted the tenderloins while grilling with an orange glaze. The tenderloins are moist and delicious with a hint of orange.   Perfect to serve with grilled vegetables on a beautiful summer night.


pork tenderloin


Orange Glazed Grilled Pork Tenderloin
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  1. 1/2 cup orange marmalade
  2. 1/3 cup Dijon mustard
  3. 1 tablespoon Worcestershire sauce
  4. 1 tablespoon grated fresh ginger
  5. 1/4 teaspoon salt
  6. 1/4 teaspoon pepper
  7. Pork tenderloins - seasoned with salt and pepper prior to grilling
  1. Combine basting ingredients in a small bowl and mix well. Preheat grill. Place tenderloins on oiled rack away from direct heat. Grill covered until pork reaches 160 degrees - approximately 12 - 15 minutes. Turn pork frequently and baste with sauce each time you turn pork. When pork has reached 160 degrees, remove to a platter and cover loosely. Let stand for 10 minutes Carve into slices, serve.

Fajita Marinade

I just love this time of year when you can fire-up the grill and have dinner on the porch.  I think because we lived in Texas for five years; we have a fondness for a Texas favorite and one of our favorites, fajitas.  In this fajita marinade, I combined a variety of ingredients that gives the perfect flavor combination for both steak and chicken.  Marinate your meat early in the day and refrigerate for at least six hours.  Then grill to your desired degree of doneness and serve with warm tortillas, and bowls of your favorite garnishes to make your favorite fajitas.  Our favorite combination is grilled onions and peppers, sour cream, avocados, and salsa.

fajita marinade


Fajita Marinade
Serves 4
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  1. 1 1/2 to 2 pounds skirt steak, flank steak or flat-iron steak or 6 chicken breast halves boned and skinned
  2. 1/4 cup vegetable oil
  3. juice of one lemon
  4. 2 tablespoons soy sauce
  5. 2 tablespoons chopped chives
  6. 1 clove garlic, minced
  7. 1 teaspoon celery seed
  8. 2 tablespoons pickled jalapeno juice and 5 - 6 pickled jalapeno slices
  9. 1 teaspoons kosher salt
  10. 1 teaspoon freshly ground black pepper
  1. Combine marinade ingredients and mix well. Place meat and marinade in a shallow dish. Cover and refrigerate for at least 6 hours, turn frequently. Drain liquid and grill until desired degree of doneness. Cut meat diagonally in thin slices. Serve with warm tortillas and bowls of garnishes.