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Well, I do declare ~ It's Stuffed Peppers with Grits and Italian Sausage!

You ask, “What could possibly make a cheesy grits and Italian pork sausage combo taste better?”  




Southern Living magazine has the answer:
It’s seasoned cheesy grits and Italian pork sausage, stuffing a tender bell pepper with mozzarella cheese sprinkled over all and baked!  





Deliciousness comes together in this flavorful and easy meal for your family and friends too, it's that good! 

Surprisingly, all bell peppers contain more Vitamin C than an orange, ranging from 95 mg in a green to a whopping 341 mg in a yellow.  They're also super low-cal, containing just 45 calories per cup, making them the the perfect snack.  Maybe we should be eating bell peppers instead of of reaching for a glass of sugary orange juice to ward off a cold!

And who doesn't like grits?

Here's the Ten Commandments of Grits:

1. Thou shalt not put syrup on thy Grits.
2. Thou shalt not eat Cream of Wheat and call it Grits; for this is blasphemy.
3. Thou shalt not covet thy neighbors Grits.
4. Thou shalt onl…

Peachy Keen Classic Cobbler

It was a warm summertime day, didn't matter!  I cranked up the oven because there were hungry mouths here salivating for a sweet treat!




It all started when Bill and I saw that the farmers’ market still had a plethora of peaches…

I got the peaches, tossed them with sugar and spice, spread them in a baking dish, dropped spoonfuls of dough over the top and baked it up.  Easy as pie!

Simply put, a cobbler is a casserole of baked, syrupy sweet fruit with some sort of pastry topping. 

To the peaches and sugar, I added a touch of cardamom for its distinctive sweet and savory taste.  You know the spice, it’s a longtime staple that  Swedish bakers use in a lot of confectionaires, like my Swedish MIL did.  





Next, I stirred in small amount cinnamon along with a splash of lemon juice to balance the sweetness of the mixture.

But ~ the secret to this great tasting cobbler is all about the orange zest in the biscuit topping.  It’s a surprising aromatic addition that will make everyone at your dinner t…

Heavenly Mini Blueberry Splenda Pies ~ in Muffin Tins!

Blueberries “You ought to have seen what I saw on my way To the village, through Mortenson’s pasture to-day: Blueberries as big as the end of your thumb, Real sky-blue, and heavy, and ready to drum In the cavernous pail of the first one to come! And all ripe together, not some of them green And some of them ripe! You ought to have seen!” Robert Frost


When summertime rolls around, I’m thrilled ~ warm weather, sunshine and Blueberries!

The aroma of these little pies baking was mouthwatering!




I’m always on the lookout for blueberry recipes, and now can't remember where this one came from.

I mixed Splenda with the fruit instead of sugar, it measures the same as sugar.  I didn’t tell Bill it was made with Splenda until later; he didn’t notice a difference with Splenda, and neither did I.  




For the filling, I added a splash of lemon juice, and a couple of pinches of cinnamon.  

The pies are easy peasy to pull together, but to make them even easier, use Pillsbury Refrigerated Pie Crust.  You’l…

Fresh Tomatoes à la Hasselbacken

You’re most likely familiar with Hasselback potatoes ~ what about Hasselback tomatoes?




This trendy little side dish might make you hesitate, but once you try it, you may be sold on it!

“Hasselbacking” has been around since the 1950’s, when cooks at the Hasselbacken Hotel in Stockholm, Sweden, were peeling and partially slicing large potatoes, brushing them with butter, sprinkling them with bread crumbs, and baking them. 

Not only did patrons like the looks of the vegetable, they enjoyed the savory taste and variety of textures it offered.  To this day, it’s still on the hotel’s menu.

Instead of potatoes, this Cook’s Country  recipe focused on tomatoes.  They doubled-down on, flavors, and stuffed the tomatoes with savory pesto and tangy pungent Gruyère cheese. 






Instead of baking the concoction, the tomatoes were given a short blast under the broiler to lessen oven time, allowing the tomatoes to retain some summery freshness.

Unfortunately, my camera battery was dead when I wanted to take…

Summery Peach Loaf Cake with Cinnamon Streusel Topping

We all really like peaches here, some more than others, but we all are hooked on this cake!




This is a scrumptious summer dessert starring fresh peaches!

Peaches have been “iffy” here this summer.  Most of them not ripe, and when they do ripen up, they’re rotten.  Thankfully, our favorite farmers’ market had a huge supply of Michigan peaches.  They looked near perfect ~ I couldn’t resist them ~  fragrant, ripe and drip-down-your-chin juicy.  Just what this cake called for!





The simple streusel topping is spiced with fragrant cinnamon and cardamom.  It’s equally good for breakfast, brunch, a snack or dessert.  Finish it off with a scoop of ice cream or a swirl of whipped cream, or just eat it plain, like we do.

It’s a moist cake filled with little chunks of sweet peaches!


Enjoy!



Yield: 1 large or 3 mini loavesAuthor: PamPrint Recipe Peach Cake with Cinnamon Streusel Topping This is a delicious, moist and sweet cake! prep time: 20 MINScook time: 30 MINStotal time: 50 mins INGREDIENTS:
1 cup sugar…

Baked Cornbread-Stuffed Zucchini

I might live in the Midwest now, but I’m a Southerner at heart!




One of the reasons; besides, delicious cornbread, a warmer climate, friendly people and good food, and did I mention cornbread (?), is that Southern Living has been delivered in our mailbox ever since I was married ~ way back when Mom gave a subscription of it to me.

Which leads me to zucchini and this recipe!  




The gardens are starting to fill up with the vegetable; consequently, this slightly adapted recipe from SL is perfect for the season!

They are tasty zucchinis stuffed with a delicious blend of corn, onions, garlic, cheddar cheese, chicken and spices.  Choose squash that are uniform in shape so they will cook evenly.  The best kind are long, straight and not too skinny.




I will admit there was one problem with my finished dish:  I bought ready-made cornbread from the grocery store to speed up the process, unfortunately, I did not sample it first.  Too late, I realized the cornbread was very sweet, sort of like Jiffy mix,…

Easy Grilled Onion-Buttered Cod

Atlantic cod has been a popular fish for over one-thousand years and is caught in the northwest Atlantic from Greenland to North Carolina.





Per Mark Kurlansky, author of “Cod:  A Biography of the Fish that Changed the World,” cod was part of the desire to discover and explore North America.  By the way, Mae introduced me to this book, and if you haven’t read it, it’s a captivating look at the history of cod, and explores the globalization of the fish and its impact on history.

Cod is a low-calorie protein that is filled with healthy omega-3 oil which has a variety of health benefits, from lowering triglyceride levels, to aiding rheumatoid arthritis, depression and baby development.

Grilling is a simple way to prepare cod, and it brings out the delicate flavor of the fish.  Pep it up with spicy seasonings, butter, green onions, lemon juice, and salt and pepper for a tasty meal.  




We were truly surprised with how delicious the cod tasted!

Try it, I’m hoping you’ll like it also!

Yield: 2-4 serv…

Seasoned Summer Squash Sauté Side

Now that summer squashes and tomatoes are abundant in farmer's markets, backyard gardens, and in grocery stores, this fresh-tasting recipe is perfect for using up the produce and is over the top in goodness!



There are hundreds of varieties of summer squash, ranging from dark green to bright yellow, long to stubby, smooth to ridged to lumpy ~  from crookneck, to green and yellow and pattypan, to zucchini.





It’s a complicated family of veggies, and any one of them would be great for this recipe.  I used zucchini and crookneck summer squash, choose your favorites. 


The squash was sautéed with garlic, onions, mushrooms, tomatoes, seasoned with Mrs. Dash Extra Spicy, finishing with a little cheese melting over all.

This was simple, and delicious for dinner and just as tasty leftover at lunchtime the next day!


Yield: Serves 4Author: PamPrint Recipe Seasoned Summer Squash Sautéprep time: 5 MINScook time: 15 MINStotal time: 20 mins This squash sauté is delicious and just as good later, should th…










“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”


~ D.H. Lawrence, Sons and Lovers







ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

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Dinner Party
Jules-Alexandre Grun

United States 7.3.16

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ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
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ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

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