OH Michael brought up a good recipe for today...

Here is my recipe, what is yours?

Ingredients:

• 4 not-too-ripe peaches, washed, halved and pitted (too ripe and they fall apart on the grill)
• Balsamic vinegar, to taste, about a tablespoon
• Brown sugar or honey, to taste
• Light olive oil
• 4 leaves fresh basil, chopped, optional

Directions

Preheat grill
Drizzle peaches with balsamic vinegar and then sprinkle liberally with brown sugar. (You can do this about an hour before but it isn’t required..)
Brush grill grates with oil. Place peach halves face-down on grill. Turn after 3 to 4 minutes, after they've given up the brightness in their color. Sprinkle flat side with more brown sugar. Remove after another couple of minutes, when they're soft all the way through when you poke them with a fork.
Garnish with basil on and around peaches. Serve with ice cream or by themselves.

3 Tbsp baking cocoa plus
1 Tbsp shortening or margarine.

I scream, you scream, we all scream for

An adult ice cream/coffee beverage!

Having couples over to cook out or just cook? This is a great end to your meal as the spring and summer nights start warming up..

Ingredients:

• 3 C boiling water
• 4 T instant coffee granules
• ½ C chocolate Syrup
• ¼ C Coffee Flavored Liqueur (Optional)
• 4 C Milk
• ½ gallon vanilla ice cream
• Garnish: chocolate syrup

Directions:

In a large pitcher, combine boiling water, instant coffee, chocolate syrup and coffee flavored liqueur (If desired, and I desire :-)). Chill for 30 minutes. Add milk, stirring to combine. To serve, place 3 small scoops of ice cream in mugs or punch cups. Pour coffee mixture over ice cream. Drizzle with chocolate syrup, if desired.

1 oz unsweetened baking chocolate plus 1 Tbsp sugar.

Got friends and family coming for the upcoming holiday? This is a great quick and easy dish for breakfast. Start it the night before, then you can sleep in and when everyone is up the next morning, Viola!

Ingredients
• 1 32 oz. bag frozen hash brown potatoes
• 1 lb. of bacon diced, cooked and drained or 1 lb. cooked ham, cubed
• 1 medium diced onion
• 1 green bell pepper diced
• 1 1/2 C. shredded cheddar or Monterey Jack cheese
• 1 dozen eggs
• 1 C. milk
• 1 tsp. salt
• 1 tsp. pepper (more or less to taste)
Directions
Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese. Beat the eggs, milk and salt and pepper together. Pour over the Crockpot mixture, cover and turn on low. Cook for 10-12 hours.


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With Memorial day and grilling season soon upon us I want to add some of my outdoor cooking recipes. These are great as a garnish on top of a good steak or chop. Or served as a relish.

Ingredients:

• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 1 teaspoon chopped thyme
• Salt and black pepper, to taste
• 1 1/2 pounds red onions (about 2 large), peeled and cut into 1/2-inch disks

Directions:

1. In a small saucepan, slowly whisk the vinegar, honey, and thyme over medium heat for 5 minutes or until the honey melts. Leave to cool. Add salt and pepper.
2. Prepare a two-zone charcoal fire -- a medium-high heat and a low heat.
3. When the grill is ready, set the onions over the hot part of the fire. Cook for 8 minutes, turning often, or until they are browned on both sides. Transfer the onions to the cooler part of the grill. Cook, brushing generously with the balsamic mixture, for 10 to 15 minutes, or until the onions are tender. Transfer to a platter and brush with the remaining balsamic mixture. Serve at once or refrigerate in a tightly covered container for up to 3 days.
Note: I pan fry these instead of grilling, and just until they start turning tender. They should still be firm. These are delicious as a garnish and are just as good cold!

Equal measures of thyme, parsley and crushed bay leaf; OR Equal measures of thyme, chervil and crushed bay leaf; OR Equal measures of basil, marjoram, and summer savory.