Cooking Basic

This is a recipe for any root-beer float lover, over the age of 21 of course. Any type of chocolate beer would work. I typically use Young’s or Rouge. You will have to go to a true liqueur store to find this beer. On your trip you may find yourself looking at a large variety of beers you have never seen. Go ahead… try a new one.

Ingredients

• Vanilla ice cream
• Young’s chocolate stout beer

Directions

Scoop at least 3 scoops of vanilla ice cream into a large glass beer mug, preferrably one that has been chilled in the freezer. Pour one into glass of ice cream, one can of Young’s chocolate stout beer. Add a spoon and enjoy. Another option for beer is Rogue Chocolate Beer. YUM!

Recipe was found in the July edition of Bon Appétit.After trying this one I decided you could use peaches as well if you are not a fan of nectarines. The feta cheese tames the sweetness of the fruit and all together melts in your mouth. The brushed on butter really softens the fruit while cooking and enables you to easily cut through the fruit when you are ready to consume.

Ingredients

• 4 Nectarines, halved, pitted
• 1 Cup coarsely crumbled feta cheese
• 1 Tablespoon melted butter

Directions Prepare barbecue (medium-high heat) or a pan (medium heat). Brush nectarines with butter. Grill nectarines, cut side down, until grill marks appear or if cooking in a pan cut side it light brown, 4 to 5 minutes. Turn nectarines over. Sprinkle with cheese, them pepper. Grill until grill makes appear or until golden brown, 4 to 5 minutes. Serve as a side dish or even a dessert or appetizer.

This is a great smoothie for the summer time. It’s not too sweet but enough to make your taste buds happy. The almond milk can be found in the health food section of your local grocery store. Unlike animal milk, almond milk contains no cholesterol or lactose and can be used as a substitute for animal milk in many recipes.

Ingredients

• 2 Large ripe bananas, peeled & sliced
• 2 Cups almond milk or whole milk
• 2 Cups ice cubes
• 2 Tablespoons, packed brown sugar
• 1 Teaspoon vanilla extract
• Ground nutmeg

Directions

Blend the first 5 ingredients in blender until smooth. Divide among 4 glasses and sprinkle lightly with nutmeg. Pretty simple!

Impromptu deserts can be the best.  This recipe came from two people who love to watch Food Network…yes one of them is me. This is the perfect, simple, cheap and fancy treat.

Ingredients

• 15 Ounce can of Bartlett pears in heavy syrup
• 1/2 Cup frozen red raspberries
• 6 Scoops French Vanilla Ice Cream
• Cinnamon
• 1/2 teaspoon of sugar

Directions

Start by heating the pears in a pot over medium-low heat. Add 1/4 teaspoon of sugar and stir until warm. Meanwhile heat the 1/2 cup of frozen red raspberries over medium heat in a sauce pan. Add 1/4 teaspoon of sugar and stir until warm and most of the raspberries have broken down to a sauce. Once the pears and raspberries are ready scoop 3 scoops of ice cream per serving. Add two pear halves, top with red raspberries and sprinkle cinnamon over each dish. Serves two.

This is a very easy treat to make. The Popsicle sticks can be found at many local grocery or craft stores. Hope you enjoy this sweet and salty dessert!

Ingredients

• 8 Ounces semisweet chocolate chips
• 6 Popsicle sticks
• 2 Bananas, peeled and cut crosswise into thirds
• 1/4 Cup coarsely chopped salted peanuts

Directions

Place chocolate in a heatproof bowl set over (not in) a pan of gently simmering water. Stir until melted. Line  a baking sheet with waxed paper. Insert a popsicle stick in one end of each banana piece. Dip banana, one piece at a time, in chocolate, spooning on additional chocolate to cover.

Sprinkle each banana with peanuts and set on baking sheet lined with waxed paper. Refrigerate until chocolate is firm, 20 minutes, or up to 3 days.

This is a great, easy way to make a treat for the late night sweet tooth. Growing up the grocery store was a long drive away so my Mom and I would whip up this tasty sweet treat.

Ingredients

• 2 Cups flour
• 1 Teaspoon salt
• 2/3 Cup plus 2 tablespoons shortening-Crisco
• 4-5 Tablespoons cold water
• 2 Tablespoons melted butter
• Cinnamon and sugar mixture

Directions

First measure flour and salt into bowl. Cut in shortening using a pastry blender or a fork. Next add water and continue to mix. Place mixture on cookie sheet and roll flat to desired thinness using a rolling pin. Brush or drizzle butter over all of the crust evenly. Sprinkle cinnamon and sugar mixture on the top until you have a dark even coating. Bake at 350 degrees just until crust starts to turn a light brown-approximately 15 minutes. Enjoy!