Ice Cream Sandwich Cake

I can still remember earning enough money to buy frozen treats from the ice cream truck. It would come down our street once a week and you never knew what day or time it would appear. I kept a pile … Continue reading

Marinated Grilled Yellow Squash

One of our neighbors, Sam Lewis, brought Doc and I some vegetables from his garden. I cut the yellow squash into planks, soaked them in a simple marinade, and grilled them. The marinade definitely enhanced the grilled squash flavor! Marinated … Continue reading

Grilled Greek Chicken with Fresh Tomato Salsa

  If you’ve ever had a Labrador retriever you know how much they love the water. We would take our dog, Lucy, to the lake and throw tennis balls or anything that would float and she would retrieve it. At … Continue reading

Whole Grain Dijon Mustard Roasted Potatoes

These roasted potatoes are full of flavor that will compliment any entrée. Whole Grain Dijon Mustard Roasted Potatoes 6 Yukon gold potatoes 1 yellow onion 3 tablespoons whole grain Dijon mustard 3 tablespoons olive oil Leaves from eight (6-inch) stems … Continue reading

Black Bear Crumble Bars

When Doc and I travel we stop at roadside produce markets to buy fresh fruit, vegetables and preserves they sell. One of the preserves we buy is called black bear preserves. It is a mixture of berries that black bears love. … Continue reading

Turkey Submarine Sandwich with Red Pepper Pesto

Just in time for picnics, camping, boating, or hiking these sandwiches are sure to please. Using roasted turkey instead of deli meat takes these sandwiches up a notch! Turkey Submarine Sandwich with Red Pepper Pesto Turkey 1 (3-4 pound) bone … Continue reading

Chicken Tortilla Soup

There are many versions of chicken tortilla soup. Most of the ones we eat in the United States are Americanized. This soup is authentic and tastes like the soup we enjoyed in Mexico. The broth is red, clear and full … Continue reading

Quick Pickles

In the summer when cucumbers are bountiful try this recipe for quick pickles. I used English cucumbers because they don’t have as many seeds as other cucumber varieties but feel free to use whatever type of cucumber you like. These … Continue reading

Bacon Cheddar Burgers

Sometimes Doc and I will cook a pound of bacon on the weekends and make these juicy Bacon Cheddar Burgers. We refrigerate any leftover bacon and use it later for bacon, lettuce and tomato sandwiches. Bacon Cheddar Burgers– makes 4 … Continue reading

Rosemary Potatoes and Onions

Doc and I enjoy roasted Rosemary Potatoes and Onions at least once a week for dinner. Once you cut up the potatoes and onions and add the olive oil and rosemary; the dish roasts in the oven. If you haven’t … Continue reading