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August Recipes


3    Slices Bacon (chopped or 1piece of salt pork)

1    Medium Onion (diced)

2    Cups Potatoes (peeled, diced)

1/2 tsp. Salt

1/4 tsp. Pepper

3    Cups Sweet Corn Kernels

2    Cups Milk

In a heavy pot cook and stir the bacon/salt pork until crisp. Add 1 medium onion and cook over low heat until soft. Add diced potatoes, salt, pepper and enough cold water to cover. Bring to a boil and simmer for 10 to 15 minutes until the potatoes are just tender. Add the sweet corn kernels with a bit more water if needed. Return to a boil and simmer for about 10 minutes. Stir in milk and heat through.


1       Tbsp. Oil

1       Medium Onion (chopped)

3       Cloves Garlic (minced)

2       Cups Fresh Tomatoes (chopped)

1       Bell Pepper (seeded and diced)

1       Small Zucchini (cut lengthwise and sliced into 

         1/4″  thick  pieces)

1       Small Yellow Squash (cut as above)

1       Carrot (grated)

1       Jalapeno or Chili Pepper (seeded and chopped, wear gloves)     

1       Cup Kale (chopped)

1       Tbsp. Fresh Oregano (chopped or 1 tsp. dried)

1/2    Cup Fresh Cilantro (chopped) 

2       Tbsp. Chili Powder

1       tsp. Cumin

1/4    tsp. Cinnamon

1/2    tsp. Pepper

1       tsp. Salt

2 1/2 Cups Vegetable or Chicken Broth

1       Cup Dark Beer

2       Tbsp. Tomato Paste

1       Can Kidney Beans

1       Can Black Beans

1       or 2 Tbsp. Lime Juice (optional)

1       lb. Ground Chicken, Turkey or Cooked  

         Chicken/Turkey (optional)

Heat oil in a skillet and sauté  the onion, garlic and meat (if using) until the onion is translucent. Add the spices and cook until fragrant. Transfer mixture to a crock-pot and add all other ingredients except lime juice. Cook on low for 8 hours or high for 5 hours. Serve with a splash of lime juice and a sprinkle of chopped cashews.


Cut a small "x" just through the thin skin on the bottom of each tomato.

Dip the tomatoes in a pot of boiling water for 30 seconds or put them in a large bowl, pour boiling water over them, and let them sit for 30 seconds to 1 minute.

Lift or drain the tomatoes out of the hot water and quickly dunk them into ice water to stop them from cooking or softening too much. The peel just slips off each tomato.


1       (2 inch) Piece Vanilla Bean (split lengthwise)

1       Cup Plain 2% Reduced-fat Greek Yogurt

5 1/2 Tbsp. Dark Brown Sugar (divided)

1/8    tsp. Fine Sea Salt (divided)

3       Tbsp. Bourbon

1/2    tsp. Vanilla Extract

4       Firm Ripe Peaches (halved and pitted)

Scrape seeds from vanilla bean into a medium bowl. Combine seeds, bean, yogurt, 1 1/2 tablespoons sugar, and a dash of salt. Let stand for 1 hour; discard bean.

Preheat oven to 350 degrees.

Combine remaining 1/4 cup sugar, remaining dash of salt, bourbon, and vanilla extract in a large bowl, stirring with a whisk. Add peaches; toss gently. Arrange peaches, cut side down, on a parchment-lined baking sheet. Reserve sugar mixture. Bake peaches at 350 degrees for 10 minutes. Turn peach halves over; drizzle cavities with reserved sugar mixture. Bake an additional 10 minutes or until just tender. Serve with yogurt and juices. Yield: 4 servings (serving size: 2 peach halves and about 1/4 cup yogurt).



3/4 Cup Sugar

2    Tbsp. Flour

1/4 tsp. Salt

1    Cup Sour Cream

1    Egg (slightly beaten)

1/2 tsp. Vanilla

2    Cups Peaches (sliced)

1    Pie Shell (9-inch, unbaked)


1/3 Cup Sugar

1/3 Cup Flour

1/4 Cup Butter (softened)

1    tsp. Cinnamon

Combine 3/4 cup sugar, 2 tablespoons flour, and salt; beat in sour cream, beaten egg, and vanilla. Add sliced peaches. Pour mixture into pie shell. Bake at 400 degrees for 12 minutes. Reduce heat to 350 degrees and bake 30 minutes longer. Remove from oven then increase heat to 400 degrees.

Combine topping ingredients; sprinkle over pie. Bake pie at 400 degrees for 10 minutes longer.



4    Large Tomatoes

2    Can(s) (5-oz) Solid White  Tuna (drained)

2    Stalks Celery (halved lengthwise, thinly sliced)

2    Tbsp. Capers (roughly chopped)

1    Tbsp. Olive Oil

1    Tbsp. Red Wine Vinegar

      Kosher Salt and Pepper

1/2 Cups Fresh Flat-leaf 

      Parsley Leaves

With a sharp knife, slice a very thin piece off the bottom and 1/4 in. off the top of each tomato. With a spoon, scoop out the seeds and pulp. Roughly chop the pulp and tomato bottoms and place in a large bowl.

Add the tuna, celery, capers, oil, vinegar, and 1/4 tsp each salt and pepper, and toss to combine; fold in the parsley. Spoon the tuna mixture into the tomatoes. Serve with the tops. Serves: 4


6    Eggs

6    Large Tomatoes

1/2 Cup Extra-virgin Olive Oil

6    to 8 Romaine or Boston Lettuce Leaves      

1    Garlic Clove

1/4 Cup Fresh Parsley

1/2 tsp. Sea Salt

3/8 tsp. Freshly Ground Black Pepper

Begin by making the pesto. Tear the romaine leaves into small pieces. Add the romaine, garlic, parsley, salt, pepper and olive oil to a blender or food processor. Process well until you obtain a pesto consistency.

Preheat your oven to 400 F.

Remove the core of tomatoes by cutting out a large cone from the top of each one with a paring knife. Cut a thin slice off the bottom of each so they will rest flat. Using a spoon, remove all the pulp and seeds.

Place the tomatoes, face up, in a 9” baking dish. Fill each with the same amount of pesto; however, be sure to leave enough room for the egg as well. Crack an egg into each tomato.

Season with additional salt and pepper to taste, place in the preheated oven and allow to bake for approximately 20 minutes. Serves 3 or 4

Note: It might be interesting to place a piece of toast under each tomato before baking, to catch the egg bake-over.


1  Cup (8 oz) Sour Cream

1  Cup Mayonnaise

1  Cup Tomatoes (chopped, seeded)

6  Bacon Strips (cooked and crumbled)

1  Tbsp. Green Onion (chopped, optional)

    Assorted Crackers or Toast Triangles

    Lettuce (torn in bite size pieces)

In a large bowl, combine the sour cream, mayonnaise, tomatoes and bacon. Refrigerate until serving. Garnish with green onion if desired. Tear lettuce into small pieces and place in a separate bowl and serve beside the dip. Serve with crackers or toast triangles. Yield: 3 cups. 24 Servings. 


Serve drizzled with cane syrup or maple syrup for a breakfast treat or as a side dish with ham or ribs.

1    Cup All-purpose Flour

1    tsp. Baking Powder

3    Ears Fresh Corn (kernels cut from cob)

2    Eggs (separated)

1/2 Cup Heavy Whipping Cream

      Salt and Freshly Ground 

      Pepper to taste

1    Quart Vegetable Oil (for frying, or as needed)

2    Tbsp. Cane Syrup (or Maple as desired, optional)

Whisk flour and baking powder into a bowl and mix in corn kernels. Whisk egg yolks with cream in a small bowl and stir into the corn mixture; season with salt and black pepper. Beat egg whites with an electric mixer until fluffy and stiff peaks form in a separate bowl. Gently fold egg whites into the batter, retaining as much volume as possible.

Pour vegetable oil into a deep heavy skillet to a depth of 3 inches. Heat to 375 degrees F.

Drop fritters into the hot oil, 2 to 3 tablespoons at a time, and cook until golden brown, 2 to 3 minutes per side. Drain fritters on paper towels and serve drizzled with cane syrup.  Servings: 6


Chopped zucchini is cooked with lemon juice and spiced with cinnamon and nutmeg, baked in a crumble crust and served hot or cold. 

8       Cups Zucchini (peeled, chopped)

2/3    Cup Lemon Juice

1       Cup White Sugar

1       tsp. Ground Cinnamon

1/2    tsp. Ground Nutmeg

4       Cups All-purpose Flour

2       Cups White Sugar

1 1/2 Cups Butter (chilled)

1       tsp. Ground Cinnamon

In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside. Preheat oven to 375 degrees F. Grease a 10x15 inch baking dish. In a large bowl, combine flour and 2 cups sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir 1/2 cup of butter mixture into zucchini mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini. Sprinkle with 1 teaspoon cinnamon.  Bake 35 to 40 minutes, or until top is golden. Serve warm or cold. Servings: 25


1/4    lb. (1 stick) Unsalted Butter (room temp.)

1 1/2 Cups Sugar

2       Extra-large Eggs (room temperature)

1       Cup Sour Cream (room temperature)

1       tsp. Pure Vanilla Extract

2       Cups All-purpose Flour

1       tsp. Baking Soda

1       tsp. Baking Powder

1/2    tsp. Kosher Salt

1       tsp. Ground Cinnamon

3       Large Ripe Peaches (peeled, pitted and sliced)

1/2    Cup Pecans (chopped)

 Preheat the oven to 350 degrees F. Grease a 9 inch square baking pan.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.

Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top and sprinkle with the remaining sugar mixture and the pecans.

Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature. Serves: 8 servings. 


A wonderful combination of sweet strawberries and tart rhubarb, paired with a smooth, creamy filling and a shortbread pecan crust.

2       Cups All-purpose Flour

1       Cup Pecans (chopped)

1       Cup Butter (melted)

1/4    Cup White Sugar

1       Cup Packed Brown Sugar

3       Tbsp. Corn Syrup

3       Tbsp. Cornstarch

5       Cups Rhubarb (chopped)

1       Cup Fresh Strawberries (sliced)

1       (8 oz.) Package Cream Cheese (softened)

1       Cup Confectioners' Sugar

1 1/4 Cups Heavy Whipping Cream

Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan. Chill a metal bowl in refrigerator.

Mix flour, pecans, butter, and white sugar in a bowl and press the mixture into the bottom of the prepared baking pan.

Bake the crust in the preheated oven until golden brown, 18 to 20 minutes; cool in pan on wire rack.

Mix 1 cup brown sugar, corn syrup, and cornstarch in a saucepan; stir in rhubarb. Bring the rhubarb mixture to a boil; reduce heat and cook, stirring often, until thickened, 4 to 5 minutes. Let the filling cool and stir in strawberries. Beat cream cheese with confectioners' sugar in a bowl until smooth. Pour heavy cream into chilled metal bowl and whip with an electric mixer until fluffy and the cream holds soft peaks, about 3 minutes. Fold 1 cup of the whipped cream into the cream cheese mixture; reserve remaining whipped cream. Spread the cream cheese mixture over the cooled crust and top with the rhubarb mixture; spoon the remaining whipped cream over rhubarb layer. Refrigerate until set and thoroughly chilled, 3 to 4 hours. Servings: 16


You'll knock their socks off with this easy-to-prepare side dish that's absolutely delicious. 

1/2 to 1 tsp. Minced Garlic

1    Tbsp. Olive Oil

4    Medium Zucchini (cut into 

      1/4-inch slices)

1    Can (14 1/2 oz.) Italian Diced Tomatoes (undrained)

1    tsp. Seasoned Salt

1/4 tsp. Pepper

1/4 Cup Grated Parmesan Cheese

In a large skillet, sauté  garlic in oil. Add zucchini; cook and stir for 4-5 minutes or until crisp-tender. Stir in the tomatoes, seasoned salt and pepper. Simmer, uncovered, for 9-10 minutes or until liquid is absorbed and mixture is heated through. Sprinkle with Parmesan cheese. Serve with a slotted spoon. Yield: 6 servings. 


1 Cup Pitted Fresh or Frozen (thawed) Cherries

1/4 Cup Mint Leaves (plus 4 sprigs for garnish)

1/4 Cup lime juice

3 Cups 7 Up or Sprite (Cherry flavored if possible)

Divide cherries and mint leaves among 4 glasses. Mash everything together with the back of a wooden spoon. Stir in lime juice. Fill glasses with ice and top with 7 Up. Garnish with mint sprigs. Serves 4