••••SWEET MILK DONUTS••••

(Source: onsugarmountain.com & bkwrkr.com photos & Loretta, neighbor recipe)

••••This recipe came from the neighbor lady I grew up with years ago. Loretta was her name. Very sweet lady!!!

•2 eggs, beaten

•1 cup milk

•1 cup sugar

•5 TB melted shortening

•4 cups flour

•4 teaspoons baking powder 

•1/4 teaspoon nutmeg

•1/4 teaspoon cinnamon 

•1/2 teaspoon salt

1. Cream eggs and sugar. Add milk and shortening. Combine flour, baking powder, nutmeg, cinnamon, salt.  Add the dry ingredients to the egg mixture and blend well.  Roll on floured board to 1/4 inch thick. And cut into shapes or can be dropped by teaspoon into hot fat. You may have to add a little more flour to dough if dropping by teaspoon.

2.  Brown them on one side, then turn and brown on the other side. Drain on absorbent paper towels. When slightly cooked, shake in paper or plastic bag of powdered sugar until well coated. 

3. Place in airtight containers.  May also be kept frozen.

NOTE: Temperature setting on deep fryer will be at 385 degrees. Average cooking time: 3 minutes per each donut.

••••CHOCOLATE AND PEANUT BUTTER SQUARES:)••••

(Source: bsrecipe.blogspot.com photo and kathy source or unknown)

••••I made this recipe years ago when I was a child or preteen. I used to LOVE going into the kitchen and mixing different ingredients together and see what happens!!

I passed that LOVE of experimenting with food to my son, Matthew for he loves to experiment with food without recipes!!!

I'm not sure where this recipe originated, I might of made it up-not sure!! I hope you enjoy it!!

•1 pkg milk chocolate chips

•1 cup chunky peanut butter

•1 pkg minature marshmallows 

•1 pkg peanut butter chips

1. Melt chocolate chips and chunky peanut butter in saucepan. Fold in marshmallows and peanut butter chips. Do not melt them!!

2. Pour into a greased square baking pan. Refrigerate.

ENJOY!!!

••••COSTA RICAN BREAKFAST••••

(Source: joythebaker.com & photo also)

Costa Rican Breakfast

Serves 2

What You'll Need

1. 3 cups warm white rice
2. 1 cup black beans, drained and heated through
3. 4 large eggs, scrambled
4. 1 ripe Haas avocado, pitted and sliced
5. 1/2 fresh tomato salsa
6. 1 plantain, peeled, sliced, and fried in a bit of olive oil
7. sliced pickled jalapeños
8. salt, pepper, and hot smoked paprika to taste

Instructions

1. This breakfast is more about assembly than anything. Gather together your ingredients: fluff the rice, warm the black beans, season and scramble the eggs, slice the avocado, potion out salsa, and fry the plantains.
2. Divide the rice between two shallow bowls or plates. Top each portion of rice with black beans. Season with salt, pepper, and smoky paprika. It's all about building layers of flavor. Top the beans salsa followed by scrambled eggs. Top with avocado slices, pickled jalapeños, and fried plantains. Again season with salt, pepper, and hot smoked paprika. Enjoy immediately!

By Joy the Bkaer

••••MORE 4TH OF JULY••••

(photo-google+)

••••DILL MACARONI SALAD••••

(Source: recipe curio.com & realsimple.com)

••••FRESH RASPBERRY AND GIN SLUSHIES••••

(Source: joythebaker.com & photos also)

Fresh Raspberry and Gin Slushies

Serves 6

Ingredients

1. 2 1/2 cups ice cubes
2. 1 to 1 1/2 cup(s) sparkling water
3. 1/2 cup gin
4. 6 to 8 tablespoons granulated sugar (depending on the sweetness of your berries and your sweet tooth)
5. 1/4 cup fresh lime juice
6. 10 ounces fresh raspberries, frozen
7. Lime wheels for garnish

Instructions

1. In a blender, combine ice, sparkling water, gin, sugar, lime juice, and frozen raspberries. Blend until thick and smooth. Serve immediately with straws and lime rounds.
2. I've found that these slushies can also be blended, divided into cups, and frozen overnight. The consistency will be different, much more of an ice-y than a slushy. In this case serve with a spoon.

By Joy the Baker 

Adapted from Cooking Light, June 2015

••••CHEDDAR BUTTERMILK WAFFLE BLT SANDWICHES••••

(Source: joythebaker.com & photos also)

Buttermilk Waffle BLT Sandwich

makes 6 sandwiches

For the Waffles:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

pinch of black pepper

1 tablespoon granulated sugar

1/3 cup melted unsalted butter

2 large eggs

1 1/4 cup buttermilk

1/2 cup grated sharp cheddar cheese

For the Sandwich:

1/2 cup mayonnaise

2 tablespoons whole grain mustard

fresh cracked black pepper

12 slices thick bacon

2 ripe tomatoes, sliced

romaine lettuce leaves

sea salt for sprinkling the tomatoes

To cook the bacon, place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line a rimmed baking sheet with foil and arrange bacon slices in a single layer across the pan.  Bake for 13 to 17 minutes, or until desired crispness is reached.  Remove from the oven and transfer to a plate lined with paper towels to drain some of the oil.  When cool enough to handle, slice the bacon in half.

To make the waffles, in a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and  sugar.

In a medium bowl, whisk together melted butter, eggs,  and buttermilk.  Add the wet ingredients, all at once to the dry ingredients.  Stir until just incorporated.  Stir in the cheese.  Try not to over-mix the batter.  If a few lumps remain in the batter, that’s ok.

Cook according to your waffle machine instructions.  Allow cooked waffles to rest on a wire rack to they don’t get soggy.

To assemble the sandwiches, in a small bowl stir together mayonnaise, mustard, and black pepper.  Spread the mixture on each waffle.  Top each waffle with four half slices of bacon, a few leaves of lettuce, and a few slices of tomato.  Top with another waffle.  Slice and half and serve!