Almond Blueberry Cookies

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

Cream:

1 stick unsalted butter
1 cup sugar
add 1 egg (room temp)

lemon zest
1 teaspoon almond extract
1/3 cup milk

add dry ingredients to wet a little at a time.

1/2 cup toasted chopped almonds
1 cup blueberries (thawed and drained)

Cover and put in fridge for 30 minutes to set.
Use small ice cream scoop

Bake at 375 for 15 minutes

Mama's Beets

1/2 cup sugar
1/2 cup brown vinegar
dash cinnamon

boil and add can, jar, or fresh beets

Aunt Faye's Ham Glaze

1 cup brown sugar
1 cup brown vinegar
*1/2 cup water
1 cup ketchup
1/4 ground cloves
1/4 mixed spices

Boil and pour over ham 30 to 40 minutes before done.

can add cloves to top of ham with pineapple slices


*note: I use pineapple juice instead of the water

Baked Grilled Shrimp and Andouille Skewers

1 pound raw medium shrimp, peeled, tails intact
1 pound andouille sausage, cut into 1 inch slices
1 pint cherry tomatoes
1 red onion
3 tablespoons olive oil
salt and pepper
1 teaspoon Old Bay seasoning
6 cups cooked rice
1/2 cup fresh parsley

Dipping Sauce:

4 tablespoons honey
4 tablespoons Dijon-style mustard


(6 long metal skewers)

Place shrimp, slices of andouille,cherry tomatoes, and red onion securely onto metal skewers. Place skewers on a lipped baking sheet. Brush with olive oil. Sprinkle with salt and pepper and Old Bay. Preheat broiler, and place in oven on middle rack, not too close to the broiler flame, and roil for 10-12 minutes, turning once. Cook rice according to package directions. Turn off broiler and adjust oven to 350 degrees and continue to bake for several more minutes if needed. Remove from oven and place skewers on serving platter over hot rice. Garnish with chopped parsley. Serve with honey mustard dipping sauce on the side. Serves 6.

I did this on my outside grill. We have a Shoreline grill and it cooks kinda like an oven. It was a big hit!

Cranberry Fizz

4 cups chilled cranberry juice cocktail
1 cup chilled grapefruit juice
1 cup chilled orange juice
1/2 sugar
2 cups chilled ginger ale

In large, nonmetal pitcher or punch bowl, mix all juices and sugar until well blended. Just before serving, stir in ginger ale. Serves 16 (1/2 cup each).

Mom's Blueberry Muffins

1 3/4 cup self rising flour
1/2 cup sugar
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 1/2 cups blueberries....I use 2 cups

Combine dry ingredients, stir in milk, egg and oil

Fill greased pan or paper lined muffin cups (I spray my cups with Pam)

Bake at 400 for 25 minutes.

These are a favorite of ours. I make them all summer long and during the winter I use the frozen blueberries from the summer picking.

Fruit Trifle

1/2 cup sweetened condensed milk
1 1/2 cups cold water
1 package (1oz) vanilla pudding mix
1 8 oz carton fat free whip topping
1 prepared angel food cake (9oz round)
4 cups fresh fruit of choice (strawberries, blueberries, peaches, or all)


In a bowl whisk the milk and water. Whisk in pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whip topping. Cut cake into 1/2 inch cubes.

Spoon a third of pudding mix into 4 quart trifle bowl. Top with 1/2 of the cake cubes and sliced strawberries or fruit of choice. Repeat layers and top remaining pudding mixture.

If desired...Garnish with fresh fruit on top and a sprig of mint.


This is one of my favorite desserts of the spring and summer. The fresh fruits are so good mixed with the cake and pudding and it tastes so light. It is also a very pretty dessert. Can be made overnight but is probably best served within 2 days of making.