Archive for the ‘desserts’ Category

Here’s my recipe for grilled cranberry peaches. These really are delicious so I’d recommend that you make them next time you host a backyard barbecue. Your guests will love them.


1. 12 ounces fresh cranberries
2. 1 1/2 teaspoons lemon juice
3. 2 fresh peaches, peeled and halved
4. 5 teaspoons brown sugar
5. 1/4 teaspoon ground cinnamon
6. 1/2 teaspoon vanilla extract
7. 1 teaspoon butter or margarine
8. 1 cup sugar


Saute the cranberries, sugar and lemon juice until the cranberries cook down and the sauce has thickened. Cover and chill the sauce until you’re ready to use it.

Place the peach halves, cut side up, on a large piece of heavy-duty aluminum foil. Combine the brown sugar and cinnamon and sprinkle into the peach centers. Sprinkle with vanilla and dot with butter. Fold the foil over the peaches and seal. Grill over medium hot heat for 15 minutes or until heated thoroughly. Spoon the cranberry sauce over the peaches and serve.


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Yes, you’re going to have to make these peanut butter cookies at home before your picnic but believe me, they’re worth it! Make sure you bake enough of these to fill your picnic basket because they’re going to go fast.


  1. 1/2 cup butter, softened
  2. 1/2 cup peanut butter
  3. 1/2 cup sugar
  4. 1/2 cup packed brown sugar
  5. 1/2 teaspoon baking soda
  6. 1/2 teaspoon baking powder
  7. 1 large egg
  8. 1/2 teaspoon vanilla
  9. 1 1/4 cups all purpose flour
  10. granulated sugar


In a large mixing bowl, beat the butter and peanut butter on high speed for 30 seconds. Add the brown sugar, sugar, baking powder and baking soda. Mix until completely combined and scrape the sides of the bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer and stir in the rest. Cover and chill the dough until it’s easy to handle. This will take about one hour.

Shape dough into 1 inch balls. Roll the balls in the granulated sugar and place them two inches apart on an un-greased cookie sheet. Flatten the dough balls by using a fork to make a crisscross pattern on the cookies. Bake in a 375 degree oven for 7 to 9 minutes or until bottoms are lightly brown. Cool the cookies on a wire rack. When they’re cool, put them in your picnic basket and you’ll be ready to go! I hope you like these cookies as much as I do.

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My mom used to make this bread pudding for me when I was a kid. Now I make it for my grandchildren. Boy, time sure does fly! I hope you enjoy this bread pudding recipe. Please let me know by leaving a comment below.


12 slices white bread, cut into cubes
1/4 cup butter, melted
1 teaspoon ground cinnamon
2/3 cup raisins or cranberry
6 eggs, beaten
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups scalded milk
1 pinch ground nutmeg


Preheat your oven to 375 degrees F (190 degrees C). Lightly butter one 2 quart baking dish. Combine the bread cubes, butter, cinnamon and raisins; (I like cranberries and you may like both!), mix well and place in the baking dish. Beat together the eggs, sugar, vanilla and salt. Add the milk, mix well and pour over the bread cubes. Sprinkle with nutmeg and bake for 40 minutes stirring after 20 minutes. Insert a toothpick and if it comes our dry, the pudding is done. You may have to bake for up to an additional 20 minutes depending on your oven.

This is another one of those winter or rainy day recipes. You can carry it on your picnic as long as your picnic basket has an insulated food section. I hope you enjoy this bread pudding as much as I do.

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Every time I bring one of these chocolate zucchini cheese cakes to a party, people ask for the recipe and I refuse to share it. Well I’ve changed my mind and I’m going to share it with you here today. I warn you though, you’ll be tempted to eat the whole thing. Don’t do it!


1/2 cup butter
1/2 cup vegetable oil
1 1/4 cups white sugar
2 eggs
2 cups grated zucchini
1/2 cup buttermilk
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 (8 ounce) package cream cheese, softened
2 tablespoons butter, softened
1/4 cup white sugar
1 tablespoon cornstarch
1 egg
2 tablespoons milk
1/2 teaspoon vanilla extract


Preheat your oven to 350 degrees F (175 degrees C).

Grease and flour a 9×13 inch pan. Sift together the flour, cocoa, baking powder and salt. Set this bowl aside. In another large bowl, cream together 1/2 cup butter, the oil, and 1 1/4 sugar until light and fluffy. Beat in 2 eggs, one at a time, then stir in the zucchini. Beat in the flour mixture alternately with the buttermilk. Pour half of the batter into the prepared pan.

Now for the filling: In a medium bowl, beat the cream cheese with 2 tablespoons butter. Combine 1/4 cup of sugar and the cornstarch and beat into the cream cheese mixture until smooth. Beat in 1 egg, the milk and the vanilla.

Pour the filling mixture over the batter in the pan, distributing evenly. Pour the remaining batter over the filing and bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

I usually double the cream cheese filling to use as frosting.

I hope you enjoy this cheese cake as much as I do. Please let me know what you think by leaving a comment below.   Also, please let the world know about this and my other recipes by clicking the button below and adding them to your favorite social bookmarking site.

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Here’s one picnic recipe that will really spice up your next outdoor event! This simple grilled pineapple recipe will have everyone coming back for more. Keep in mind that you will want to marinade the pineapple overnight so remember to plan ahead.

INGREDIENTS (Having lots of guests? Just multiply the ingredients.)

4 slices fresh pineapple
2 tablespoons honey
3 tablespoons cherry brandy
2 teaspoon lemon juice


To marinate: Combine honey, brandy and lemon juice in a nonporous glass dish or bowl. Mix together and add the pineapple. Coat the pineapple thoroughly with the marinade mixture. Cover the dish and marinate in your refrigerator for at least three to four hours, the longer the better.

Preheat your grill to medium heat and lightly oil the grate. Remove pineapple from the dish or bowl and discard any leftover marinade. Place pineapple wedges directly on the rack or in a basket and grill for about 10 minutes, turning often until pineapple is hot and caramelized.

I hope you enjoy these grilled pineapples. If you have a minute, please leave a comment here and let me know what you think of the pineapples and my other recipes. Also, if you have a request for any picnic or barbecue related food, let me know. I’ll cook something up just for you.

You’re going to need some great barbecue tools to make all the recipes on this blog. Visit Picnic Baskets and More to find a great selection of barbecue tool sets that will fit your needs and your budget.

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After a week or so of sharing main course recipes, I think it’s time to get back to dessert for a bit. Here is my recipe for baked pears. These are fantastic whether you make them in your oven or on your grill. Give them a try and let me know what you think.


2 medium ripe bosc pears, peeled and halved
4 teaspoons butter or margarine
1 teaspoon lemon juice
2 teaspoons brown sugar
1 teaspoon ground cinnamon
4 teaspoons orange marmalade, or any marmalade of your choice


Cut the pears in half and place them, cut side up, in a shallow one quart baking dish. Place butter in the center of each and drizzle them with lemon juice. Combine the sugar and cinnamon and sprinkle the mixture over the pears. Top the pears with marmalade. Cover and bake at 350 degrees for 25-35 minutes or until they’re soft and warm throughout. This also can be grilled on medium heat for 30 minutes or until the pear is soft and hot. Serve these pears warm and with ice cream if available.

I’d love to hear from you after you try these pears or another one of my recipes. Please feel free to leave a comment below and let me know what you think.

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Do you know anybody who doesn’t like s’mores? I sure don’t. Here’s a quick and easy recipe for these campfire favorites that I know you’ll love.


4 graham crackers
4 marshmallows
2 milk chocolate bars
1 tablespoon of butter (you can substitute cooking spray)


Butter a 10 in square of aluminum foil. Break the graham crackers in half and arrange one half of each on the foil. Top each square with half of a milk chocolate bar, then a marshmallow, add finish off with the second half of the graham cracker. Grill the s’mores on the foil, on the grill rack directly over low heat until the chocolate is melted and the marshmallows are lightly puffed and toasted. My god these are yummy!

Here are a few ideas to change these up a little.

1. Use dark chocolate instead of milk chocolate or add a teaspoon of your favorite jam.

2. Spread 2 teaspoons of peanut butter on the square before adding the chocolate and marshmallow.

3. Substitute 2 teaspoons of chocolate-hazelnut spread (Nutella) for the milk chocolate bar.

Personally I like them the good old fashioned way but some of these alternates may float your boat. If you need a camping tent or other camping gear, please check out Camping Gear Stop and for your wicker picnic baskets and other picnic supplies we suggest Picnic Baskets and More.

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