OLD FASHIONED LEMONADE
On a hot summer day, nothing screams relaxation more than a tall glass of fresh homemade, icy and slushy lemonade!
If you have the time, you can freeze some of this freshly made lemonade into ice cubes and then use fresh lemonade ice cubes when you serve your old fashioned lemonade - double yummy!
For my adult friends - Chantel brought me back a bottle of Limoncino from Italy, and if you love lemon, ice a bottle of this wonderful Italian lemon liquor and pour a shot into your fresh lemonade. I'd share with you, but then you would never leave!
Blueberry Pie always makes me think of my father-in-law - he had the most gorgeous and kind big blue eyes, and he LOVED blueberry pie! And so when I see a big basket of big fresh blueberries, I always think of him! And I think about how wonderful those berries would taste baked up in a wonderful pie!
My guy is not crazy about sloppy joes - or basically anything barbequed (crazy as that sounds). This is a great casserole to whip up with extra or leftover sloppy joe mixture - and is actually a casserole that he likes. Go figure!
The tater tot crowns are a different shape than typical tater tots - nice and not quite so heavy on the potato side. The sloppy joe and corn base is a crowd favorite, but you could also substitute your favorite vegetable.
This is also a great recipe to make in your cast iron skillet when camping. It cooks up fast and flavorful, and is a real crowd pleaser. It smells and tastes so delicious after a long day of hiking or outdoor activities.
For a change of pace, you can also substitute a can of beefy mushroom soup or beef gumbo soup in place of the barbeque sauce, which makes for a beefy and hearty sauce.
These delicious ribs are done Kansas City barbecue style - very similar to my favorite ribs from Oklahoma Joe's Barbeque and Catering (Kansas City, KS).
Good ribs take a long time to cook at low heat to get a tender, pull-off the bone experience, but these are well worth the wait!
I usually make my homemade Barbeque Sauce to go along with these, which can be made ahead of time. Summer yum!
Have you ever tasted heaven? Caramel Monkey Bread (with lots of pecans) is to die for! Little balls of homemade dough, drizzled with butter and rolled in cinnamon sugar, slathered with caramel, and warm from the oven! It doesn't get much better than this!
My crew is split - I have my pecan lovers, and those that prefer no nuts - so we compromise. Every other batch is loaded up with pecans (okay, I really load up all batches of this with pecans, and just pick off the pecans (YUM!) for those that don't care for the nuts.
This is an overnight recipe - you'll need to start this the night before you want to serve.
We make this tender dough from scratch - no short-cuts here! Even though the "other" recipe is a lot quicker, once you have tasted the tender, homemade, soft and doughy goodness, you'll taste the incredible difference right away!
The dough only takes about 15 minutes to prepare - you then let it sit overnight. In the morning, roll the dough into bite-sized balls and roll with cinnamon sugar.
Layer the bottom of your bundt pan with a cup or two of fresh pecans, top with the cinnamon-sugar covered dough balls, and drizzle with homemade caramel sauce.
Bake until golden brown, wait a few minutes, and you'll be serving up the best Caramel Pecan Monkey Bread you have ever had!
Time to get a cup of fresh coffee and enjoy these babies!
MAPLE ALMOND GRANOLA
This homemade granola is so much better than anything you can buy at the store, and once you've made a batch and enjoyed the fresh taste, you'll never buy it again. So simple to make - and it's perfect for the little ones to help out with.
The maple flavor is delicate and the granola is perfectly chewy. Slivered almonds are toasted to add just the right crunch and texture.
Apricot Raspberry Jam
Where Apricot Jam starts, Apricot Raspberry Jam is sure to follow!
Yesterday we made up big jars of fresh Apricot Jam - the apricots are finally here and fabulous! Apricots are kind of a strange fruit - I personally don't care so much for the texture of fresh apricots - I'll take a fresh peach or nectarine anyday over an apricot. But the amazing thing about apricots is that develop into a tart and sweet chunk of goodness when you cook them or dehydrate them.
But simmer some fresh apricots into a wonderful puree, and you have the most delectable flavor ever - throw in some fresh red raspberries, and it is sublime!
This delicious fruity preserve is perfect on warm English muffins, flaky biscuits, or golden toast. Spread with a little fresh butter, add a shmeer of sweet and thick Apricot Raspberry Jam, add a tall cup of coffee or cold milk, and you have the perfect breakfast in the summertime!
RASPBERRY RHUBARB PAVLOVA
We just love to celebrate! And whether it's birthdays, holidays, bridal & baby showers, or just celebrating the special people in my life, it's fun to shake things up with special little treats that I know that everyone will love!
We're pretty partial to anything with raspberry and rhubarb, but start with a sweet and light meringue shell, fill it with vanilla-infused sweetened whipped cream, and drizzle the most delicious raspberry and rhubarb sauce over the top? Let's party!
I'm Mama V and I am so happy you stopped by to visit! This is the place to find family favorite and kitchen-tested quality recipes, along with photographs and tips to give you the confidence to cook and bake from scratch.
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