4th of July Barbecue!


Smoked Bacon Burgers,  Grilled Corn on the Cob with Green Chile Butter, Maple Glazed Baked Beans, Watermelon, and Homemade Boysenberry Swirl Ice Cream. The perfect  menu for your patriotic celebration!    I Love America! ~Amy

Smoked Bacon Burgers, Grilled Corn on the Cob with Green Chile Butter, Maple Glazed Baked Beans, Watermelon, and Homemade Boysenberry Swirl Ice Cream. The perfect menu for your patriotic celebration! I Love America!
~Amy

MENU:
SMOKED MOZZERELLA, APPLE WOOD BACON BURGER, WITH BALSAMIC GRILLED ONIONS
GRILLED CORN ON THE COB WITH GREEN CHILE BUTTER
MAPLE GLAZED BAKED BEANS
FRESH WATERMELON WEDGES
HOMEMADE BOYSENBERRY SWIRL ICE CREAM

Smoked Mozzerella, Apple Wood Smoked Bacon Burger with a Smoky Raspberry Sauce

1 1/2 pounds 85/15 ground beef
Sea salt and freshly ground pepper
Olive oil
1 Purple onion
8 slices smoked mozzarella cheese, 1/8 – 1/4 inch thick
12 Slices Apple wood smoked bacon
Romaine lettuce or Butter lettuce
2 Beefsteak tomatoes
4 French Hamburger Rolls, sliced and toasted
Prepared Raspberry Pepper Sauce, such as Rothschild Farm brand

Balsamic Grilled Onions
Slice onions into thin rings.
Place rings on a sheet of aluminum foil, and drizzle with olive oil and a quality balsamic vinegar. Toss with a little salt and pepper.
Close up foil making a packet, and place on heated grill.
Cook for about 8 minutes, or until semi-translucent; shaking foil packet frequently.

Cook apple wood bacon to desired crispness and set aside.

Divide ground beef into 4 equal potions. Form into burgers 3/4 inches thick. Season with salt and pepper.

With grill on high, baste burgers with olive oil and season with salt and fresh cracked pepper.
In the last minute, place sliced cheese on patty, allowing it to melt.

Place burger on French burger roll bottom, top with bacon, tomato slices, lettuce, balsamic grilled onions, and smoky raspberry pepper sauce.

Cover with roll top and serve immediately.

Recipe by Amy Richardson

Grilled Corn on the Cob with Green Chili Butter

4-6 cobs of corn husked, cleaned and wrapped in foil.
(Alternative method, remove silks, leaving husks in place to cover kernels.)
1 cube of butter, softened
3 tbsp mild diced green chilies

In small food processor, mix together butter and green chilies until smooth. Set aside.

Grill corn for 7-10 minutes on each side. Serve with Green Chili Butter.

Makes 4-6 servings

Recipe by Amy Richardson

Maple Glazed Baked Beans

2 28oz cans baked beans
1/2 cup maple syrup
1/3 cup brown sugar
1 tbsp sweet hot mustard
1/4 cup ketchup

Preheat oven to 375 degrees

In a large bowl combine all ingredients together until well blended.
Pour into 9×13 baking dish.
Bake for 1 to 1/2 hours or longer, until thickened.

Recipe by Amy Richardson

Boysenberry Swirl Ice Cream

1 1/2 cups whipping cream
1 1/2 cups whole milk
1 cup grape juice
1 cup boysenberries or blackberries pureed
1/2 cup sugar
1 tsp vanilla
Juice of 2 limes
1/4-1/2 cup boysenberry or blackberry freezer jam or regular preserves, at room temp.

Whisk together cream, milk, grape juice, sugar, and vanilla.
Add boysenberries and lime juice. Stir to combine. Pour into ice cream maker and freeze according to manufacturers instructions.
In the last five minutes, slowly add the preserves to the ice cream.

Makes 1 1/2 quarts

Recipe by Amy Richardson

Recipes by Amy Richardson

Fresh Strawberry Peach Cream Sherbet


Frosty fresh peaches, strawberries and cream! A sweet summer pairing that will keep you cool! ~Amy

Frosty fresh peaches, strawberries and cream! A sweet summer pairing that will keep you cool! ~Amy

Fresh Strawberry Peach Cream Sherbet

3/4 cup sliced strawberries
3/4 cup sliced peaches
2 1/2 cups Welch’s Strawberry Peach Juice
1 1/2 cups half and half
1/2 cup sugar
Juice of 1/2 lemon

In a small food processor or blender, blend together, strawberries, peaches, sugar, and a small amount of juice. When smooth, add remaining juice and blend. Pour mixture into a medium sized bowl, and whisk in half and half.

Pour mixture into ice cream container, and freeze according to manufacturer’s instructions.

Makes about 1 1/2 Quarts

Recipe by Amy Richardson

Fresh Pineapple Cream Sherbet


One of my favorite treats in the world is a Dole Whip from Disneyland's Enchanted Tiki Room! I have tried to recreate its refreshing flavor in a home recipe. Hope you enjoy it! ~Aloha ~Amy

One of my favorite treats in the world is a Dole Whip from Disneyland’s Enchanted Tiki Room! I have tried to recreate its refreshing flavor in a home recipe. Hope you enjoy it! ~Aloha
~Amy

Fresh Pineapple Cream Sherbet

1 1/2 cups half and half
2 1/2 cups Dole pineapple juice
1/3 + 2 tbsp sugar
1 1/2 cups fresh cut pineapple chunks
Juice of 1 lime

In a blender or food processor, blend fresh pineapple, sugar, lime juice, and a little bit of the juice. Blend until smooth. Add remaining juice and blend well. Pour into a bowl and whisk in half and half.

Pour into ice cream container and freeze according to manufactures instructions.

Makes about 1 1/2 Quarts

Recipe by Amy Richardson

Tangerine Vanilla Cream Sherbet


Tangy citrus with vanilla cream is a summertime classic! Reminiscent of an all time favorite, The Creamsicle Bar.  ~Amy

Tangy citrus with vanilla cream is a summertime classic! Reminiscent of an all time favorite, The Creamsicle Bar.
~Amy

Tangerine Vanilla Ice Cream

2 cups Simply Orange with Tangerine juice
2 cups half and half
1/2 cup sugar
1 tsp vanilla
1 orange
Zest from 1 tangerine or seedless orange

Zest orange. Set aside.

Slice orange in half. Cut peel off of sides and remove path from the center. Place into blender or small food processor. Add sugar, zest and 1tbsp of the juice, pulse to process.

In a medium sized bowl, whisk together half and half, juice, orange purée and vanilla.

Pour into ice cream container and freeze according to manufacturers instructions.

Makes about 1 1/2 quarts

Recipe by Amy Richardson

Mini Pink Lemonade Donuts (Fresh strawberry glazed lemon sour cream donuts)


In honor of National Donut Day, I am posting one of my favorite donut recipes from back in 2011. Fresh strawberry frosting on a lemonade glazed sour cream donut, how can you miss?!?! ~Amy

In honor of National Donut Day, I am posting one of my favorite donut recipes from back in 2011. Fresh strawberry frosting on a lemonade glazed sour cream donut, how can you miss?!?!
~Amy

Mini Pink Lemonade Donuts
(Fresh strawberry glazed lemon sour cream donuts)

Fresh Strawberry Icing:

1/2 cup butter, softened
4 cups confectioners sugar
1/3 cup fresh strawberry puree
1/2 tsp vanilla
2-3 drops pink or red food coloring

Using an electric mixer, beat butter until smooth.

Add 2 cups sugar and strawberry puree and blend until smooth.

Add remaining sugar and repeat. When light and fluffy, add vanilla.

For a thinner glaze add a little bit of water to achieve desired results.

Set aside until ready to use.

Makes about 3 cups

Lemon Syrup:

2 tbsp fresh lemon juice
2 tbsp granulated sugar

In a small bowl, stir lemon juice and sugar together to dissolve.

Pink Lemonade Donut Batter:

1 1/2 cups flour
1/2 cup sugar
1 tbsp baking powder
1/4 tsp salt
1 egg, lightly beaten
1/3 cup butter, melted
1/2 cup milk
1/4 cup sour cream
2 tbsp fresh lemon juice
1/2 tsp vanilla
Zest from 1 lemon

In a medium sized bowl, whisk together dry ingredients.
In a separate bowl, whisk together, egg, butter, milk, sour cream, lemon juice and vanilla.
Add milk mixture to the dry ingredients. Stir until smooth. Stir in lemon zest.

Fill each cooking reservoir with about 2 tablespoons batter.

Follow manufactures instructions, or bake until lightly brown.

Place donuts on a cooling rack.

With a toothpick or cake tester, poke a few small holes in each donut.

Brush with lemon glaze, and frost with Strawberry icing while still warm.

Makes about 3 dozen mini donuts

Recipes by Amy Richardson