Hot Chocolate Cake

This was such a fun cake to make! I opted for the Hot Chocolate version. Other than my whipped cream being a little soft, it turned out well. I have loved seeing all of the different cakes made by other Cake Slice Bakers, everyone is so creative. I think this is going to be great fun! Check out The Cake Slice Bakers!

Hot Chocolate Chiffon Cake

Makes an 8-inch triple layer cake

1/4 c. of neutral oil (ie. vegetable, canola, or soybean)

6 eggs separated

6 T. strong hot chocolate

2 t. of vanilla extract

1 and 1/3 c. of cake flour*

1 and 1/2 c. of sugar

1 t. of baking powder

1/2 t. of ground cinnamon

1/2 t. of salt

1/2 t. of cream of tartar

Cocoa powder or cinnamon for dusting

(*The recipe calls for cake flour and if you only have all-purpose flour on hand, you can substitute 3/4 cup (105 grams) all purpose flour plus 2 tablespoons (30 grams) cornstarch.)

Hot Chocolate Syrup

8 oz. hot water

2 T. Cocoa powder

2 T. sugar

Vanilla Whipped Cream

3 c. of heavy cream

1/3 c. of sugar

2 t. of vanilla

1. Preheat the oven to 350F degrees. Line the bottom s of three 8-inch round cake pans with parchment paper but do not grease.

2. In a medium bowl, combine the oil, egg yolks, espresso, and vanilla; whisk lightly to blend. In a large mixing bowl, sift together the flour, 1 cup of sugar, the baking powder, cinnamon, and salt. Set aside.

3. In the large bowl of an electric mixer, whip the egg whites with the cream of tartar on medium-low speed until frothy. Raise the mixer to medium high and gradually add the remaining 1/2 cup of sugar. Continue to beat until soft peaks form. Do not whip to stiff peaks or the cake will shrink upon cooling.

4. Add the espresso-egg mixture to the dry ingredients and fold together just until combined. Add one fourth of the egg whites and fold them gently into the batter. Fold in the remaining egg whites just until no streaks remain. Divide the batter among the pans.

5. Bake the cakes for 18 minutes or until a cake tester comes out clean. Allow the cakes to cool completely in the pans. Once cooled run a knife around the edge of the pans to release the cakes. Invert onto a wire rack and remove the parchment papers.

6. To assemble the cake, place one cake layer flat side up on a cake stand or platter. Soak the cake with 1/3 cup of the hot chocolate syrup. Spread 1 and 1/3 cups of whipped cream evenly over the top of the cake. Repeat with the next layer the same steps. Finally top with the third layer. Soak with syrup and frost the top and sides of the cake with the whipped cream.

7. To decorate the cake smooth out the whipped cream as much as possible on top. Lay a paper doily on top and sift cocoa powder or cinnamon over the doily to reveal a lacy detail.

Barefoot Bloggers - Pumpkin Risotto

A bit late...but here it is! The recipe was Butternut Squash Risotto, I did not have buttenut spuash and so I made a few changes. Pumpkin Risotto is what it turned out to be. It took a bit of time to prepare, did I love it?? It was okay, but not sure I would make it again. I enjoyed trying something new.

Pumpkin Risotto

1 small pumpkin, peeled, seeded and cut into 3/4" chunks

2 T. oilve oil

salt and pepper

6 c. chicken stock

6 T. butter

2 ounces bacon, diced

1/2 c. onion, minced

1 1/2 c. arborio rice

1 c. parmesan cheese

Preheat oven to 400 degrees. Mix pumpkin chunks with oil, salt and pepper. Pour onto a foil lined baking sheet and bake until tender, for about 25-30 minutes. Set aside. Meanwhile, heat the chicken broth. In a heavy pan, add butter, saute bacon and onion until clear but not dark. Add rice and mix to coat with oil. Add 2 c. of broth, simmer until liquid is absorbed. Repeat, until rice is cooked al dente, about 30 minutes total. Remove from heat and stir in pumpkin chunks and cheese. Mix well and serve.

Barefoot - Apple Turnover

Barefoot Blogger Bonus!

Now go ahead and say that three times, as fast as you can!! Apple Turnovers were the bonus for September. You don't have to twist my arm! I hope I won't be kicked out of the Barefoot Bloggers for this....but I do have a personal favorite recipe...and so I used mine, but staying within the same idea. Hope that is okay... These are the most incredible little turnovers I have ever tasted. You will LOVE them...I promise!

Apple Dumplings

(Pioneer Woman Style)

1 Granny Smith apple, peeled and cut into 8 slices

1 can cresent rolls

1 stick of butter

3/4 c. sugar

1 t. vanilla

cinnamon

1 sm. can Mountain Dew soda

Separate cresent rolls and roll a slice of apple into each roll. Place in a 8 x 8, greased, baking dish.

Melt butter and sugar together, bring to a boil and turn heat off. Add vanilla.

Pour sugar mixture over apple filled rolls. Pour Mountain Dew around edges of pan. Sprinkle with cinnamon.

Bake at 350 degrees for 40 minutes. Top with a scoop of ice cream and dust with nutmeg.

Enjoy!!

Amazing Chunky Applesauce

I was anxious to try a new, chunky, applesauce this year. The Darlings haven't been too fond of applesauce. This one they love! Not only is it perfectly beautiful, it is perfectly yummy too!

A new use for applesauce! Carmel Apple Pie Sunday. A little ice cream, with a little applesauce, then a little carmel topping and sprinkled with pumpkin pie spice. Wow! was that ever good!!
Amazing Chunky Applesauce
3-4 pounds of apples, peeled, cored and quartered
(I love Golden Delecious apples for this)
4 strips of lemon peel
juice of 1 lemon
1 cinnamon stick
1/4 c. brown sugar
1/4 c. white sugar
1 c. water
1/2 t. salt
Place all ingredients in a large (heavy) pot. Cover and bring to a boil. Lower heat and simmer for 20-30 minutes. Remove from heat, remove cinnamon sticks and lemon peels. Mash with a potato masher until desired consistency. Pour into clean jars, add lids and rings then process for 25 minutes in water bath.

Barefoot Bloggers - Wild Mushroom Soup

I love mushrooms, and I love Ina....so I thought this would be perfection and with a few adjustments, it was for me. Remember I live "on the farm" and so I cannot get all the gourmet mushrooms that the recipes called for. I substituted pure cremini instead of a mixture of different types. Also, when i was making the stock, I just couldn't bare to remove the vegetables so I just left them in and that was a great decicion!! I also added one clove of garlic. It did take a little time to make, The Darlings wouldn't eat it, and it is quite rich. I topped it off with some parmesan cheese, also a great addition.

I would make it again, but for adults only!!!

*I know...my post is late....sorry!

Broccoil Chowder and Paula's Cornbread

I love broccoil! I am always looking for new ways to use it! This is a perfect use for this yummy vegetable. It has cooled off a little in our area and so soups sound really good. I made this today and it is a keeper!

Broccoli Corn Chowder

adapted from Everyday Food

4 silces of bacon, cut into 1 in. pieces

1 med. onion, chopped

3 stalkes of celery, diced

1 clove garlic, minced

1/4 c. flour

2 cans chicken broth

1 large baking potato, peeled and diced

1 head of broccoli, cut into bite size pieces

1 can corn, or forzen will work too

1/2 t. dried thyme

1 c. whole milk

salt and pepper to taste

In a large pot, cook bacon until crispy and remove from pot. In bacon grease cook, onion, garlic and celery until soft. Add flour and cook, stirring constantly. Add broth, then stir in potatoes. Cook until potatoes are tender. Add broccoil, corn, thyme, milk, salt and pepper. Cook until broccoil is tender. Serve with freshly grated parmesan cheese and top with bacon.

The perfect side to the chowder...Paula Deen's Mexican Stuffed Cornbread

1 cup yellow cornmeal
1/2 cup flour
2 tablespoons white sugar
2 tablespoons baking powder
1/2 teaspoon garlic powder (optional)
2/3 cup half-and-half cream (or use milk)
2 large eggs
1 1/2 teaspoons seasoning salt or 1/2 teaspoon white salt
1/3 cup melted butter or vegetable oil
1 small onion, finely chopped or green onion
1 (14 ounce) can creamed corn
1 cup frozen corn, thawed or drained canned corn niblet
1 1/2 cups grated cheddar cheese
2 jalapeno peppers, seeded and finely chopped (or to taste)

Set oven to 350 degrees.
Butter a 8 x 8-inch or a 9 x 9-inch square baking dish.
In a large bowl mix together cornmeal with flour, sugar baking powder, garlic powder, milk, eggs, seasoned salt and melted butter or oil until well blended.
Add in onion and creamed corn and thawed corn; mix to combine.
Pour half the batter into prepared baking dish.
Sprinkle the layer with grated cheese and jalapeno peppers.
Pour the remaining batter on top of the cheese and jalapeno peppers.
Bake for about 35 minutes or until golden on top and a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used).
Allow to cool slightly before slicing.

You will not be disappointed! Enjoy!

I'm A Barefoot Blogger!

I recently joined Barefoot Bloggers...because..yes..I am obsessed with Ina Garten! I love her! Especially her deep laugh and sheer pleasure of food and Jeffery! So I am pleased that my first entry with the Bloggers is none other than "GROWN UP MAC AND CHEESE." Another favorite of mine. I did make a few changes because I did not have the same cheeses on hand, but it is amazing none the less. I look forward to all Ina recipes, fun cooking ahead!
Grown Up Mac and Cheese

1 lb. elbow pasta

salt

6 T. butter

1 med. clove of garlic, pressed

1 t. dry mustard

1/4 t. cayanne pepper

6 T. flour

1 3/4 c. chicken broth

3 1/2 c. whole milk

16 oz. colby cheese

8 oz. extra sharp cheddar cheese

fresh ground pepper

Topping:

4 slices of white bread

2 T. butter

Preheat oven to 400 degrees. Prepare pasta as directed on box adding 1 T. of salt to water. Drain pasta. In another pot melt butter over medium heat. Add garlic, mustard and cayanne pepper, cook until fragrant. Add flour, cook, stiring constantly for about 1 minute. Slowly wisk in chicken broth and milk, bring to a simmer. Stir until slightly thickened. Add cheeses and pepper. Season with salt to taste. Pour over cooked pasta and mix well. Pour into a 9x13 pan. Make topping by crumbing the bread and butter in food procesor. Top pasta with bread crumbs and bake to 25 to 30 minutes. Let cool for 10 minutes before serving.

*I chose not to add bacon, it seemed like it would be too greasy. It was awesome without it!

A Farm Breakfast

I have this thing about The Darlings or The Farmer, being hungry. Why?...I don't know. So each morning I try to make a breakfast, that my Mother would say, "sticks to their ribs!" Now if you know The Farmer, you will know that one of his most favorite breakfasts in the entire world is....Biscuits and Gravy. So I really put some time into finding the perfect recipe. It is a combination of several, and it is a keeper! It has become a favorite in our home, especially on Saturday mornings, when we are all together for breakfast.

Biscuits and Gravy - Farm Style

Drop Biscuits

2 c. flour

1 T. baking powder

1/2 t. salt

2 T. sugar

1/3 c. shortening

1 c. milk

Mix dry ingredients together in a bowl, cut in shortening and then add milk. Drop by heaping teaspoons onto a lightly greased cookie sheet or onto parchment (my favorite) Bake at 425 degrees for 12 minutes.

Gravy

1 pound of breakfast sausage

2 T. onion, diced

6 T. flour

2 cans of evaporated milk

1 c. water

1/4 t. ground black pepper

1/4 salt

Cook sausage in a large skillet until no longer pink. Add diced onion and cook until soft. Add flour, stir in well and allow to brown slightly. Add milk, water, salt and pepper. Cook until it comes to a boil and then turn off heat. Add a little more flour to thicken if needed.

Banana Crunch Muffins

I love Ina Garten! These Banana Crunch Muffins did not disappoint! I filled the granola jar yesterday, so with granola prepared....it was the perfect time to make the muffins.
Barefoot Contessa - Banana Crunch Muffins
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 lb unsalted butter, melted and cooled
2 extra large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe banana (2 bananas)
1 cup medium-diced ripe banana (1 banana)
1 cup small pieces walnuts
1 cup granola cereal
1 cup sweetened flaked coconut
dried banana pieces (optional) or granola cereal (optional) or shredded coconut (optional)
Preheat oven to 350°F.
Line 18 large muffin cups with paper liners.
Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with the paddle attachment.
Add the melted butter and blend.
Combine the eggs, milk, vanilla and mashed bananas, and add then to the flour-and-butter mixture.
Scrape the bowl and blend well.
Don't overmix.
Fold the diced bananas, walnuts, granola and coconut into the batter.
Spoon the batter into the paper liners, filling each one to the top.
Top each muffin with dried banana chips, granola, or coconut, if desired.
Bake for 25-30 minutes, or until the tops are brown and a toothpick comes out clean.
A dolop of cream cheese frosting on the top makes them complete! I love chunks of banana as well as the mashed banana and I really love the granola mixed in for a little crunch. These are great and would make a super addition to any breakfast....without the frosting;)

Sunday Thoughts

"The only thing necessary for the triumph of evil, is for good men to do nothing."

Edmund Burke

Aunt Ruthie's Carrot Cake

I LOVE a recipe that has been passed down through generations...and is good. This recipe came from The Farmer's Aunt Ruthie who recently passed away. Although I did not know her very well, every story I hear about her is fun and full of laughter. This cake is wonderful!!
Aunt Ruthies' Carrot Cake
3 eggs
1 1/2 c. oil
2 c. sugar
1 small can of crushed pineapple
3 c. flour
2 t. baking soda
1 t. salt
2 t. cinnamon
1 c. coconut
3 c. grated carrots
1 t. vanilla
1 c. chopped pecans
Beat together eggs, oil, and sugar. Add pineapple and mix. Stir in carrots, vanilla, coconut and nuts. Mix well. I like to add 2 T. ground flax seed (I try to sneak it in anywhere I can). Pour into 2 9 inch cake pans that have been oiled and floured. Bake at 350 degrees for 40-60 minutes. When cool, frost with Cream Cheese Frosting.
Cream Cheese Frosting
1 8oz. pkg. of cream cheese
1/2 cube butter, softened
2 t. vanilla
1 box of powdered sugar.
Beat all together until smooth and creamy.

Another Summer Favorite

Little Rooster, Preshie and I spent the morning in the garden. I love the garden, it is not as weed free as it should be, but I love it! I have hoped that The Darlings would learn to love it too. My Dad always kept a beautiful garden while I was growing up and we learned to work in the garden and eat from the garden as well. The Darlings are great on the eating part...but still learning to love the working part. We cleaned out a section of the garden to prepare for our Fall garden that needs to be planted. And we picked alot of squash, okra and tomatoes. YUM!! We really love okra at out house. Again something I learned to love, growing up. Most people don't enjoy okra, usually it is in gumbo or prepared in a way that it is slimy. It is a very under appreciated vegetable if you ask me....and if prepared right...a complete joy to eat! Above is what okra looks like, freshly picked from the garden. The Darlings don't like to pick it, because it leaves you itchy, but it is worth the itch!
Here is the okra sliced and ready to cook. I dust it lightly with flour and place it into a pan with 1 T. of butter and 3-4 T. of oilve oil. Cook, stirring often until browned.
Here is the finished product! Yummy! It is crisp and wonderful. Along with garden fresh tomatoes you have a great lunch that is good for you.

Sweet Relish

This is Little Rooster...He is one happy boy...why you ask?
Today was SWEET RELISH day at our house. Little Rooster can't eat anything with smothering it in SWEET RELISH. Today we bottled 48 pints, enough to last us awhile. It is a wonderful recipe one that has been passed through our community for many years. A tried and true recipe. Cucumbers are abundant right now, so the time was right.
Little Rooster's Favorite Sweet Relish

24 lg. cucumbers - unpeeled

8 lg. onions

8 lg. green peppers

1 lg. red pepper

*grind above ingredients and drain juice. I have an attachment to my Kitchen Aid, that is a food grinder, it works great. After liquid is drained, place in a large stock pot and add:

1 T. turmeric

8 T. salt

4 tsp. mustard seed

8 tsp. celery seed

1 tsp. powdered cloves

10 c. sugar

1 1/2 qts. apple cider vinegar

Boil all together for 20 minutes. Hot pack in sterile jars and steam process for 10 minutes.

My First Culinary Award!

Listen, I will take it! I have never cooked in a dutch oven, but am now inspired. At scout camp this past week there was a dutch oven cobbler competition and so for fun I entered. Mine was a Peach Dutch Oven Cobbler and it won!!
Here it is! It really was pretty! And here is the very simple recipe!

Dutch Oven Peach Cobbler

1 yellow cake mix

3 large cans of peaches

1 cube of butter

cinnamon

In a number twelve dutch oven, rub the sides of the oven with butter, enough so that the cobbler won't stick. I noticed others using tin foil but I have not done that. Drain peaches and pour into dutch oven. Sprinkle dry cake mix over the top of the peaches. Then top with chunks of butter all over the top. Sprinkle lightly with cinnamon. Cover and bake for 40-50 minutes until it is browned on top.

"Team Cobbler" They were awesome helpers!

Suzie Homemaker Tagged Me

Suzie Homemaker tagged me! Here is the drill

The Rules:

1. Link to the person who tagged you.

2. Post the rules on the blog.

3. Write six random things about yourself.

4. Tag six people at the end of your post.

5. Let each person know they have been tagged by leaving a comment on their blog.

6. Let the tagger know when your entry is up.

1. I ROAST GREEN CHILE FOR A LIVING - "Tons" of it. We sell it to restaurants and a company that has a national salsa. You can find it in most grocery stores and Walmart.
2. CILANTRO IS NOT MY FRIEND! - I have tried, oh how I have tried to love Cilantro. Actually I would settle for "like" but no. Living in Mexico, you would think that would be a given, as it is in almost everything you eat. Oh well.
3. I GOT THE CHICKEN FEET IN MY SOUP! - While on my honeymoon in Mexico City, we ate dinner with a very humble family. They gave me the greatest gift they had to give...the chicken foot in my soup. I nearly died. The Farmer, upon seeing my face, quickly pinched me under the table and then congratulated me for getting the foot. Hummmm, it was interesting and I was touched by their generosity toward me. (The picture is pretty disgusting, sorry!)
4. I WAS A PERFUME MODEL - While in college, I stood in department stores and sprayed passers by, in hopes that they would purchase an expensive bottle of perfume. It was fun and the best part was, I always smelled good...for free!
5. I SHARED A BOX WITH BARRY BONDS - The year Michael Jordan retired, (I love him), he went to Sacramento for his final game against the Kings. The owners of the Kings invited The Farmer and I to the game (they were aware of my obsession) so we flew over and had a total blast! Our box was complete with several celebs Barry Bonds and Jerry Rice being a couple. He was such a nice person, and so was Jerry Rice. What a great time we had!

6. MY HAIR IS NATURALLY CURLY - I do not perm! Do people still perm? Some days I like my hair, but not at this rainy time of year. It is basically alot of frizz right now.

SO THERE IT IS!

I am tagging Rachelle, I'm so Funny, Spin, Kim, Cedar, and Beth

GOOD LUCK MY FRIENDS!

Peanut Butter Fudge Cake

Just another tribute to Susie Homemaker, she just doesn't make a mistake! This cake was amazing, and very rich, just ask the family...we enjoyed it for Sunday dinner last week. If you love chocolate and peanut butter, you will love this. I will post the actual recipe when I return home, or you can find it at Susie Homemaker's blog.

Grandma Elma's Squash Casserole

Did I mention that I love zucchini? And it a good thing because it is that time of year in our garden. I really do wait for zucchini season to begin. We have it for breakfast, lunch, and dinner. Often time in our desserts too. That will be another post. The Farmer's grandma is a wonderful lady and a fantastic gardener. This is her recipe with my own twist. A recipe that the whole immediate and extended family makes and enjoys.



Grandma Elma's Squash Casserole
3-4 medium zucchini, roughly chopped
2-3 large carrots, roughly chopped
1 med. onion, finely diced
2 T. butter
1-2 cloves of garlic, minced
1 c. water
1 can cream of mushroom soup
1 c. sour cream
2 c. dry stuffing mix, browned in 1 T. butter
1 1/2 c. cheese
1 T. chicken boullion (caldo de pollo in Mexico)
salt and pepper

Preheat oven to 350 degrees. In a stock pot, sautee onion and garlic in butter. Add diced squash, carrots, water and chicken boullion. Bring to a boil and cook for 5-8 minutes, vegetables should be soft but not over cooked. When vegetables are done, drain off liquid and pour into a large bowl. Add soup, sour cream and salt and pepper to taste. Mix well and pour half of mixture into a greased 9 x 13 pan. Top with half of browned stuffing mixture and half of cheese. (Any cheese is good. Sometimes I use mozarella, sometimes cheddar. This particular time I used a combination of parmesan cheese and mozarella cheese). Repeat with remaining squash mixture, stuffing and cheese. Bake for 20-30 minutes, or until it begins to bubble. This is a summer staple in our home, and a great way to link generations through food.

Summer Peach Ice Cream

Summer for us is a time of plenty. Everything is baring its fruit. So the trick is...how to preserve the excess for the months of no fruit. We have PEACH orchards and we have begun to pick the fruit. In my opinion the best fruit is a little later in the season. And so I wait, to bottle the varieties that we love. Each year the number of bottles of PEACHES that I put up increases, my kids are getting bigger! The past few years I have done 100 bottles and have always run out before the next crop is ready. Today I thought that PEACH Ice Cream sounded yummy and so I went to the pantry to get a couple of quarts of PEACHES, and discovered that we only have a few bottles left....just in time! I am excited to begin bottling in the next month, it will be nice to have a supply again.
Summer Peach Ice Cream, is amazing! It is very simple to make and you can use either fresh or bottled PEACHES. I have made it with both, can't really say which I like better. The Boy says that this is the best ice cream he has ever tasted (in is 15 years).

Summer Peach Ice Cream

2 1/2 lbs. peaches, peeled and chopped or

2 qts. of drained peaches

1 c. white sugar

1 pint half-n-half

1 can sweetened condensed milk

1 can evaporated milk

1 t. vanilla

2 c. whole milk

Puree peaches, sugar and half -n-half in food processor. I usually do this in two batches, it will spill over if you do not. Pour into large bowl and add other ingredients. Chill in refrigerator for at least 1 hour. Freeze in ice cream freezer to manufactures directions. I use a counter top freezer and this recipe makes two batches. Call the family together, and ENJOY!

Happy 4th of July!!

Hope your day is filled with great friends, lots of family

and amazing food! Here's to the U.S.A!!

Chocolate Coconut Perfection

A new found friend sent me this cupcake recipe, and, well....it is amazing to say the least. Susan at She"s Becoming Doughmesstic, always has such great posts, but this one really does "take the cake" check her out,you won't be disappointed.
The recipe is Chocolate Coconut Filled Perfection! The cake is so good but the filling is what really makes it. Creamy coconutness...(is that a word??) You will love it! Perfect for a Fourth of July party. Thanks Susan...you did not disappoint!

Chocolate Coconut Perfection!

Devils food cake mix - prepared according to directions

add: 1 tsp. vanilla

1 tsp. coconut extract

chocolate pudding powder (I used 1/3c.)

Fill cupcake cups 1/3 full with cake batter and spoon in 3/4 T. filling then

top with cake batter, be very careful not to overfill.

Filling: 2 egg whites

1/3 c. sugar

2 T. flour

2 cups sweetened coconut

Mixture will be sticky. Bake for 20-25 minutes or until cake tests

done, "bounces" to the touch. Cool completely, and then frost.

Frosting: 1 1/3 c. butter, softened

2 c. marshmallow creme (7oz.)

1 T. vanilla

1/2 t. almond extract

1/2 t. coconut extract

1 - 1 1/2 t. milk

2 2/3 c. powdered sugar

Mix well, frost cupcakes, sprinkle with coconut and Enjoy!!

Jalapeno Cheese Stuffed Hamburgers

It is the season for grilling! During the summer we love to cook outside. Tonight was a lovely evening and so we planned Jalapeno Cheese Stuffed Hamburgers with all the trimmings. The pictures really don't them justice...they were wonderful!
Jalapeno Cheese Stuffed Hamburgers

1 large jalapeno, seeded and finely chopped

1 (8oz.) pkg. cream cheese, softened

2 lbs. ground beef

1 pkg. dry onion soup mix

1 t. soy sauce

1t. worcestershire sauce

Mix jalapeno and cream cheese, set aside. Mix all other ingredients and form meat into patties. Place one teaspoon full of cheese mixture into the center of meat patty, fold patty over to enclose the cheese. Press flat making sure all edges are sealed to that the cheese mixture cannot escape. Grill until desired wellness is achieved. Serve with lettuce, tomato, onion, pickles and all condiments. We love to toast the buns on the grill, it gives a little added flavor. Happy grilling and happy summer!

Apricots

Yesterday was all about the APRICOT here in my kitchen. The Farmer planted two acres of APRICOTS a few years ago and we have had a few to eat....but now we are begining production and crates arrived on my porch ready to be attended to. Of course we ate all we could...and that was alot. Then the question became, what would the best use of the APRICOTS be? I decided jam (for sure) and also frozen in bags would be the answer. When The Farmer was a boy, his mom made an APRICOT pudding type cobbler, which I have come to find out, was something he really loved. Thus the frozen APRICOTS. I will post that recipe in the next few days.
Six batches and 32 pints later, we are done with the APRICOT jam. I ended up making a batch of CHERRY jam this morning and it was wonderful! Back to the APRICOTS.....the jam is really yummy. Sweet and tart and beautiful. I just used the recipe on the Sure Jell box and it was perfect.

Yummmmmm, very tasty, and very rewarding to have homemade jam on the shelf.

I Love "Cherry Garcia" Ice Cream

I can most certainly remember the first time I tasted "Cherry Garcia" Ice Cream by Ben and Jerry's. I loved it the moment I tasted it. I was in Chicago, at the Navy Pier, walking through the shops on a very hot day enjoying a scoop of the wonderful, cooling treat. So when cherry harvest began in my little town....that was the first thing that came to mind, "Cherry Garcia" Ice Cream. It took making it 3 times to get the recipe just right. A little cood coloring makes it pretty, but the real deal is almost white..you decide. 2 c. heavy cream

1 c. milk

1 c. c. white sugar

1 T. vanilla

1 T. cherry extract

1/2 c. semi-sweet chocolate chips, chopped

2 c. fresh cherries, pits removed and cut into half

5 drops red food coloring (optional)

Combine cream, milk and sugar. Mix until sugar is dissolved. Stir in vanilla, cherry extract and cherries.

Chill for one hour before freezing in ice cream freezer. Pour into ice cream freezer and churn according to freezer directions.

*I have a counter top ice cream freezer that I love and it works great with this recipe.

Just another yummy use for the farm version of "Cherry Garcia." Chocolate Chip Cherry Garcia Ice Cream Sandwich. Wow! Indulge and Enjoy!