Fruits of the Summer

Fruit Pizza

Too yummy to even wait for dessert. This mix is not only beautiful, but gorgeous eye-candy. Quick notes: for best results, use a metal pizza pan and make sure the fruit is dry when you put it on top.


1 pkg. sugar cookie dough

1 (8 oz.) pkg. cream cheese

1/2 c. white sugar

2 tsp. vanilla extract


Set out cream cheese. Preheat oven to 350°F. Press dough into an ungreased pizza pan. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool. In a large bowl, beat cream cheese with sugar and vanilla until well mixed. Spread on cooled crust. Arrange desired fruit on top of filling, and chill.

Zucchini Bread

Just like a tricky mom, this bread is disguises its vegetable benefits through a sweet mix of sugar and spices. It's not sweet enough to be a cake, but just perfect for a on-the-go snack.


3 eggs

2 c. sugar

¾ c. applesauce

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 tsp. cinnamon

1 tsp. vanilla

3 c. all-purpose flour

2 c. grated zucchini

½ c. chopped walnuts

Preheat oven to 350° F. In a large bowl, mix eggs, sugar and applesauce. Set aside. In a small bowl, mix dry ingredients: baking powder, soda, salt, cinnamon and flour. Slowly add to egg mixture in large bowl. Add vanilla, zucchini and walnuts. Pour into greased Bundt pan and bake for 70 minutes. Let cool in pan for 15 minutes before removing.

Barbecue Corn on the Cob

When it's summer, we want to grill and  corn always tastes better over the flame. Try out this spicy twist on the old favorite.


1 tsp. chili powder

1/8 tsp. dried oregano

1 pinch onion powder

cayenne pepper to taste

garlic powder to taste

salt and pepper to taste

1/2 c. butter, softened

6 ears corn, husked and cleaned


Preheat grill for medium-high heat. In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close. Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking

Ultimate Hamburgers

Okay, so this isn't really something you find in a garden, but you can top it with tomatoes, lettuce, onions and get by. Either way, get the grill going!


2 pounds ground beef

1 tbs. Worcestershire sauce

3 cloves garlic, minced

1/2 c. minced onion

1 tsp. salt

1/2 tsp. ground black pepper

1 tsp. Italian-style seasoning


In a large bowl, mix together the beef, Worcestershire sauce, garlic, onion, salt, pepper and Italian seasoning. Refrigerate for 2 to 4 hours. Preheat grill for high heat. Form burgers into 1/2 inch thick patties. Lightly oil grate. Place burgers on grill. Cook for approximately 6 minutes, turning once.

Classic Twice Baked Potatoes

You can't have a really good steak without some potatoes. If you've never tried twice baked potatoes, you're in for a treat because they're all the taste of a loaded potato without the work.


4 large baking potatoes

1 c. sour cream

1/2 c. milk

4 tbs. butter

1/2 tsp. salt

1/2 tsp. pepper

1 c. shredded Cheddar cheese, divided

8 green onions, sliced, divided


Preheat oven to 350 degrees F. Bake potatoes in preheated oven for 1 hour. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese and green onions. Bake for another 15 minutes.

Creamy Carrot Cake

One of the best recipes we've found for carrot cake is here! It blew us away at a party this winter and we just had to share it.


2 c. all-purpose flour

2 c. sugar

2 tsp. baking soda

2 tsp. ground cinnamon

1 tsp. salt

4 eggs

1 1/2 c. vegetable oil

3 c. grated carrots

1 1/2 c. chopped walnuts


Frosting:

2 (8-oz) pkgs. cream cheese, room temperature

1 stick butter, room temperature

1 (16-oz.) box powdered sugar

1 tsp. vanilla extract

1/2 c. chopped walnuts


Preheat oven to 350 degrees F.  Grease and flour a 9" x 12" dish. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Add eggs and vegetable oil and mix well. Stir in carrots and walnuts. Pour into pans. Bake for approximately 45-60 minutes or until done. Remove from oven and cool for completely minutes.  

For the frosting, add all ingredients, except nuts, into a medium bowl and beat until fluffy. Stir in nuts. Spread frosting on top of cake and serve.