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Jun 022016

Spicy Blueberry Topping

I forgot the whipped cream..Dang!

I forgot the whipped cream..Dang!

Yep, I’m on blueberries again and probably will be posting more since our wild blueberries here are thicker than we have ever seen! We’ve picked about 3 quarts so far with more on their way to be cooked up in some tasty food to satisfy our tummies and add a few unwanted pounds, ha ha! Our black berries kind of fizzled out this year for some unknown reason, leaving way, I guess for the blueberries to steal the show! With so many berries, I really didn’t want to freeze them all and was very thankful the other day when I saw that my friend Bonnie over at bonniebanters.com just posted a special trick that she has on keeping all kind of berries fresher for longer in your frig. Go check it out as all kinds of berries are in season as we speak and she has plenty of delicious recipes for you to try. It was a new one on me and it couldn’t have come at a better time.

Can't wait to try it.....

Can’t wait to try it…

This recipe has already graced the top of Kenny’s homemade ice cream and my daughter is making up a batch to serve over cheesecake that she is taking to a church supper this week. Now she has me in the mood to make a cheesecake for us here at the homestead. Our berries here aren’t as sweet as the ones that are grown commercially but that’s okay by us, they’re FREE and actually taste more like the berries I used to pick with my dad when I was young; young, when the hell was that? Well, let’s get on with this recipe that has just enough spices to compliment the flavor of the berries………

We have a lot more pick'en to do!

We have a lot more pick’en to do!


5.0 from 1 reviews
Spicy Blueberry Topping
  • ½ cup sugar
  • 1 tbsp cornstarch
  • ½ teas cinnamon powder
  • ¼ teas nutmeg
  • Generous dash of ground ginger
  • ¼ cup hot water
  • 2 tbsp fresh lemon juice
  • 2 cups fresh blueberries
  1. In a small heavy sauce pan, combine the first 5 ingredients and stir to mix.
  2. Over medium heat, stir in the hot water to the mixture followed by the lemon juice.
  3. Continue to cook, stirring constantly until mixture thickens and begins to boil.
  4. Add the blueberries and continue to boil for a minute or so, stirring constantly.
  5. If not serving at once over cake or ice cream, let cool slightly and place in a glass container and refrigerate.
  6. Best warmed slightly when ready to serve.

I hope you all had a great holiday weekend and honored all who have sacrificed so much to give us the freedom to enjoy today, and so we can have our cook-outs and good times with friends and family! Hope you enjoy………….Coming up we have pictures of the newest wild life resident, Bambi and our latest vehicle to grace our driveway! Oh, a couple of bacon tricks too, just in time for the BBQ: later, I promise……..

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May 032016

Kahlua BBQ Sauce

flowers and chicken 003

Well it’s that time again for a lot of you to start dusting off the old BBQ grill and gettin’ ‘er done! Our grill stays in use year round here in north Florida, not as much in the winter but we still enjoy ribs and chicken cooked outside over charcoal even if it’s a little chilly. When husband used to live in Indiana, he still cooked on his grill all year long! But now is the time when they start getting used quite a bit with Memorial Day and the 4th of July right around the corner. Of course guys, Mother’s Day is next weekend and I know for sure where my Kenny will be, cooking up something yummy for me after I get my Western omelet in the morning, ha ha!

I actually had made this recipe a couple of weeks ago and pictures never got taken so I opted to wait so we could show the finished product which by the way, was a great tasting sauce in lieu of my normal BBQ sauce that I have been making for what seems like an eternity and we still love. What even made this even more special was the fact that we used our own homemade Kahlua!

Kahlua BBQ Sauce
  • 1 tbsp unsalted butter
  • ⅓ cup minced onion
  • ¾ cup bottled or homemade chili sauce
  • ¼ cup Kahlua for the recipe plus ¼ cup over ice for the cook
  • 2 tbsp light brown sugar, packed
  • 1 tbsp Worcestershire sauce
  • Salt to taste
  • Hot sauce to taste
  1. Melt butter in a small saucepan and saute onions until translucent.
  2. Blend in the remaining ingredients and simmer for 5 minutes while stirring.
  3. During the last five minutes of grilling you pork or chicken, baste meat on both sides and cook until desired crispness.

Well my editor-in-chief, aka, Husband just came in so I had better wrap this up before he fires me, ha ha. But truly, I hope you enjoy this and we have some spicy chicken waiting in the wings, no pun intended but they really are wings! Be back soon………………

Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter..up there..at the top.. to keep up with the latest recipes!

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