Skewered! A Summer Sandwich Party!

Saddle up, and round up your family and friends for the best darn party of summer!~Amy

A Summer Sandwich Party!

Party Menu:


Ciabatta rolls, mini or cut into quarters
Roasted chicken, deli style, sliced
Sliced apples, red or green
Blue cheese, sliced or cubed
Butter Lettuce leaves
Long skewers

Dipping sauce:

Mustard recipe:
1/2 cup honey mustard, purchased
1/4 cup sour cream
2 tbsp honey
1/8 tsp black pepper

Place all ingredients in a blender or small food processor, and blend on high for 30 seconds or until well blended.


Kaiser Rolls
Roast Beef, deli style, sliced
Wisconsin cheddar cheese
Hickory smoked Bacon
Avocado, sliced
Leaf lettuce

Dipping sauce:

1 1/2 cups barbecue sauce, Sweet Baby Rays Hickory Brown Sugar, or other purchased brand
1/2 cup Lemon Ranch sauce

In a small bowl, whisk together BBQ sauce and lemon ranch sauce until smooth. Thin with additional lemon juice or warm water if a thinner consistency is desired.


Sourdough, toasted and buttered
Smoked Turkey, sliced
Honey glazed ham, sliced
Hickory smoked bacon, cooked
Pepper jack cheese, sliced
Avocado, sliced
Beefsteak tomatoes, sliced
Iceberg or leaf lettuce

Dipping sauce:

3/4 cup sour cream
1/4 cup mayonnaise
1 package Hidden Valley Ranch mix
1 cup buttermilk
2 tbsp fresh lemon juice

In a small mixing bowl, whisk together sour cream and mayonnaise. Add mix and blend well. Add buttermilk and lemon juice and whisk until completely blended. Refrigerate until ready to use.


Black pepper kettle chips
1/4 cup parmesan cheese, finely grated

Open bag of chips, sprinkle chips with parmesan cheese. Close bag and gently shake to coat.


6 small jars
6 small skewers
4-6 cups watermelon cubes
1 cup fresh raspberries
1 lime, cut into six wedges
Fresh mint leaves

Place watermelon and raspberries into jars. Top with a lime wedge, mint and serve with a skewer.


1 3/4-2 cups sugar
8 cups water
1 1/2 cups fresh squeezed lemon juice
1/4-1/2 cup maraschino cherry juice
Crushed ice

In a large beverage jar, dissolve sugar in to water by stirring vigorously. Add lemon juice, add crushed ice and pour juice over the top for a layered look, or stir to mix.


Short skewers
Purchased chocolate chocolate ice cream sandwiches, Fat Boys
Chocolate Fudge Sauce, recipe follows*

Cut fat boys into quarters, skewer each section through the middle, making a tower. Serve immediately with homemade fudge sauce.

Hot Fudge Sauce:

1/2 cup butter
1 cup semi sweet, bittersweet, milk chocolate pieces, or a combination
1 cup evaporated milk
1 cup sugar
1 tsp vanilla

In a medium sized saucepan, melt butter.
Add chocolates, evaporated milk, and sugar.
Cook over medium heat, stirring until smooth.
Bring to a simmer, remove from heat, and add vanilla.
Mixture will thicken as it cools,

Makes about 2 cups

Recipes by Amy Richardson

Breakfast Raspberry Guava Frozen Yogurt

I had no idea how much I love the flavor of guava untilI went to Hawaii. Paired with the fresh taste of raspberries and a hint of lime it is paradise! ~Amy

Breakfast Raspberry Guava Frozen Yogurt

1 cup raspberries, fresh or frozen and thawed
2 cups guava juice
1 1/2 cups vanilla yogurt
2-3 tbsp sugar or honey
1/4 tsp vanilla
Juice 1/2 a lime

Fresh fruit

Place all ingredients into a blender, mix on high until well blended. Pour into ice cream maker and freeze according to manufacturer’s instructions or pour into container and freeze until firm.

Serve with fresh fruit and granola.

Recipe by Amy Richardson

Cherry Blossom Ladies Luncheon

Cherry blossoms, spring rolls, iced herbal tea, and a delicious chocolate ending could be your next party! Whether it’s a bridal, baby shower, or book club party, this party menu will be sure to please! ~Amy

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Fresh Lime and Tajin, Watermelon, Pineapple, and Cucumber Salad



Here comes the sun!! With summer heat on the way, keep cool with my favorite summer salad. So simple, but so good! Happy Summer! ~Amy

Fresh Lime and Tajin, Watermelon, Pineapple, and Cucumber Salad

4 cups watermelon pieces
2 cups fresh pineapple pieces
2 English cucumber, peeled and cut into pieces
2 limes, cut into 8 wedges
Tajin spice

In a large serving bowl, layer or mix fruit and cucumber together. Chill until ready to serve.

Serve with fresh lime wedges and spice on the side. Individuals can season with fresh lime and spice to taste.

Makes 8 servings

Recipe by Amy Richardson

Coconut “Pink Lemon” Bars


Pink Lemons were first discovered in Burbank California circa 1930. They have a green and pink striped skin, with a rose colored inside. Their tart and tangy flavor makes them perfectly pretty for your favorite lemon desserts! ~Amy

Coconut “Pink Lemon” Bars

1/2 cup butter
1/4 cup sugar
3/4 cup flour
1/2 cup coconut, fine shredded
1/4 tsp coarse salt

3 eggs
1 cup sugar
1/2 cup fresh squeezed Pink Lemon juice
1/2 cup flour
1/4 tsp baking powder
1 drop pink food coloring if desired
Zest from 1 Pink Lemon

Heat oven to 350 degrees

Line a 8x8x2 baking pan with parchment

With an electric mixer, beat butter and sugar together until light and fluffy. Add flour and salt. Mix until crumbly. Press into prepared pan. Bake for 15-18 minutes or until lightly browned.

Whisk together eggs, sugar, and lemon juice. Add flour and baking powder, mixing well. Mix in zest and pour mixture over hot crust. Bake an additional 20 minutes or until lightly browned around the edges.

Cool completely on a wire rack. Remove from pan, dust with powdered sugar, and cut into bars.

Makes 16 bars

Recipe by Amy Richardson

*Pink Lemons are available at currently Trader Joe’s

Sweet Strawberry Rhubarb Lattice Pie


My daughters surprised me with this beautiful early Mother’s Day present! Freshly picked from the garden rhubarb, sweet strawberries, and flaky crust, this simple, but tasty pie is the best!~Amy

Sweet Strawberry Rhubarb Lattice Pie

Basic pastry for a 9 inch double crust
1 cup sugar
3 tbsp cornstarch
1/4 tsp salt
4 cups sliced rhubarb
2 cups sliced strawberries
2 tbsp butter

1 egg + 1 tbsp water, beaten together

Heat oven to 425 degrees

Line a large baking sheet with parchment. Set aside.

Roll pastry to fit the bottom of pie pan leaving some overhang. Set aside

In a large bowl toss together sugar, cornstarch, and salt. Add rhubarb and strawberries, and mix well. Pour into prepared crust.

Roll out remaining pastry. Cut into even strips. Weave two strips together, laying one over the other. Then place on top of the filling, continue across with remaining pieces until pie is covered. Brush with egg wash, sprinkle with sugar. Place on baking sheet and bake for 35-40 minutes, or until golden brown and bubbly.

Makes 8 servings

Recipe by Madeline and Ozma Richardson

Hand-Stirred Homemade Chocolate Fudge, with S’mores and Toasted Coconut Almond Variations


Rich and creamy fudge, melting in your mouth with every bite. This is my Grandma’s recipe with my variations. It takes a little patience, but it is well worth it!~Amy


This is my Grandma and Grandpa. My Grandpa was in the Navy, and stationed in Hawaii when Pearl Harbor was attacked. During the war we had food rations here, but one thing my Grandma said they could always get, was a little bit of sugar and cocoa, to make fudge. This is her recipe, and it is the best! ~Amy

Hand-Stirred Homemade Chocolate Fudge, with S’mores and Toasted Coconut Almond Variations

Classic Chocolate Fudge:

3 cups sugar
3 tbsp cocoa
1/4 teaspoon salt
1 12oz can evaporated milk
3 tbsp butter
1 teaspoon vanilla extract

In a medium sized heavy bottom saucepan, whisk together, cocoa, sugar and salt. Add evaporated milk, and stir until smooth.
Cook over medium heat until soft ball stage, or keeps a shape when tested in cold water.
Remove from heat and pour onto a platter, place butter and vanilla on cooked candy. Do not stir! Cool to lukewarm.
With a wooden spoon, stir until candy starts to lose its shine, and thicken. Lift candy as you stir to lighten.
Pour into parchment lined pan or form into a roll. When fudge has set, cut into pieces and store covered.

S’mores Chocolate Fudge
3 full sheet graham crackers, broken into pieces
1 cup miniature marshmallows, homemade or store bought

Gently mix in marshmallows and graham crackers as the fudge is losing its shine. Pour into pan, or form into a roll. When fudge has set, cut into pieces and store covered.

Toasted Coconut Almond Chocolate Fudge
1 cup toasted coconut
1/2 cup sliced almonds

Gently mix in coconut and almonds as the fudge is losing its shine. Pour into pan, or form into a roll. When fudge has set, cut into pieces and store covered.

*Toasted Coconut:
Place a thin layer of coconut onto baking sheet, bake at 350 degrees, stirring every few minutes until coconut is golden brown. Let cool

Recipe by Amy Richardson and Grandma McCrea