Brazilian Omelet

Great for breakfast or dinner this dish is sure to please!

Brazilian Omelet

4 eggs
1 Tbsp. milk or cold water
1/4 tsp. each salt, pepper, and garlic powder
1/8 tsp. nutmeg
2 Tbsp. butter
3 oz. cream cheese, sliced
1 medium avocado, peeled and sliced
2 slices bacon, cooked crisp

Beat egg, milk, salt, pepper, garlic powder, and nutmeg together. In 10-inch broil proof skillet over medium heat, melt butter. Pour egg mixture into skillet. Cook 3-5 minutes over medium heat until bottom is set. Place cream cheese over half of omelet.
Transfer skillet to preheated broiler. Broil 4 inches from heat source until cheese is soft. Remove from broiler. Arrange avocado and bacon over cheese. Fold plain half over filling.
Bon Appetite!

Homemade Lemonade

A refreshing summer beverage, homemade lemonade is a real thirst quencher!

Homemade Lemonade

12 large lemons
8 cups cold water
1 1/4 cup sugar (or more to your liking)

Squeeze the lemons, strain the juice to remove seeds and pulp if you like. Mix all ingredients in a clear glass pitcher. Add a few of the lemon halves to the pitcher to add visual appeal.
Chill and serve over ice.

Mandarin Orange Salad

There are two times of year that I really enjoy this salad....Thanksgiving and summertime! It's so light and refreshing, it's almost too good to be a salad, it's more like a dessert!

Mandarin Orange Salad

1 lb. cottage cheese
1 (3 oz.) pkg. orange Jello
1 large can mandarin oranges, drained
1 large container light Cool Whip

Mix dry jello with cottage cheese. Add oranges, fold in Cool Whip.
Chill for about 1 hour.

All-American Burger

You gotta love summer! The long days, warm nights, afternoon rain showers, and of course backyard BBQ's!
Burgers on the grille is definitely an American favorite. This has become my favorite 'go-to' burger recipe.

All-American Burger

1 lb. ground beef (80/20 you want a little fat in your meat, otherwise your burgers won't be moist and juicy)
1 lb. ground turkey (85/15)
2 Tbsp. chopped fresh parsley
2 tsp. onion powder
2 tsp. Worcestershire sauce
1 tsp. garlic powder
1 tsp. salt
1 tsp. black pepper

Combine all ingredients in a medium bowl, mix lightly but thoroughly. Handling the meat too much will remove the fat and you don't want that. Shape into six 1/2 inch burgers.
Grill on medium heat for 8-10 minutes. Place burgers on buns and top with your favorite toppings. Enjoy!

Zucchini Bisque Soup

You don't usually consider soup as a summertime food, but with the abundance of zucchini this time of year I just had to share this recipe. This is actually a wonderful recipe to eat either hot or cold!

Zucchini Bisque Soup

2 cups chopped zucchini
1 cup water
1/2 cup tomato, chopped
1 small onion, cut up
1 chicken bouillon cube
1/8 tsp. dry basil
1 8 oz. cream cheese

Combine all ingredients except the cream cheese in a saucepan. Cover and simmer for 20 minutes. Place in a blender with the cream cheese, blend until smooth. Cool and serve or reheat and serve.
Serves 2-3.

So simply, so delicious, you're gonna love this soup!

Cherry Syrup

Cherry Syrup

Select 6 1/2 cups of fresh or frozen fruit of your choice. Wash, pit, and stem fresh fruit and crush in saucepan. (you can also just cook fruit with pits in until soft and then crush in a fruit strainer). Strain the juice through a double layer of cheese clothe or a jelly bag.  Discard the dry pulp. The yield of pressed juice should be about 4 1/2 - 5 cups. Combine the juice with 6 3/4 cups sugar in a large saucepan,  (optional: add 1/4 tsp. vanilla, 1/2 tsp. almond or other flavoring to taste) Add pectin starting at 1/2 tsp. keep adding small amounts until desired thickness, bring to boil, and simmer 1 minute.
Remove from heat, skim off foam, and fill hot, clean half-pint or pint jars, leaving 1/2 inch head space. Adjust lids and process for 15 minutes in hot water bath.

Cherry Jelly

Have more cherries than you know what to do with? Here is a wonderful cherry jelly recipe that you'll love!

Cherry Jelly

3 1/2 cups cherry juice
4 1/2 cups sugar
1 pkg. (3 tbsp.) dry pectin
1 cup water
1/4 tsp. vanilla (optional)
1/2 tsp. almond (optional)

Softly wash the cherries and remove the stems.
In a large bowl or fruit strainer crush the cherries.
Add water to the crushed cherries.
Boil over high heat.
Reduce heat and simmer for 10 minutes.
Strain juice through a cheese clothe or jelly bag.
Now take a large pot and add the strained jelly juice. Combine pectin and stir.
Place over high heat and stir continuously. Bring to a full rolling boil.
Add sugar (and flavoring if you choose) and bring to a full rolling boil once more stirring continuously.
Boil hard for 1 minute.
Remove from fire.
Remove foam.
Ladle hot jelly into jars leaving 1/4 inch head space.


Yummy on homemade buttermilk biscuits!

Tip: You can also use frozen cherries, just cook them enough to get them soft then crush them in the fruit strainer.