••••MORE 4TH OF JULY••••

(photo-room inspire.com)

••••COLD AVACADO SOUP WITH SWEET CORN AND BACON••••

(Source: joythebaker.com & photos also)

Cold Avocado Soup with sweet corn and bacon

makes about 4 cups

adapted from Bon Appetit August 2011

Print this Recipe!

For the Soup:

2 ripe Haas avocados

1 cup vegetable broth

1 tablespoon lime juice

2 tablespoons sour cream, creme fraiche, or milk (optional if you’re vegan)

3/4 teaspoon salt (plus a bit more if you’re a salt freak like me )

1 1/4 to 1 1/2 cups water

For the Topping:

1 tablespoon olive oil

1 small yellow onion, diced

2 ears fresh corn, sliced from the cob

1/2  jalapeno pepper, de-seeded and diced (I used a fresh cayenne pepper)

4 slices cooked bacon, chopped (optional if you’re vegan)

small handful fresh parsley leaves, chopped

salt and pepper to taste

To make the soup, place avocado flesh in a blender along with vegetable broth, lime juice, sour cream (if using), and salt.  Blend until the avocados are creamy.  Remove the center from your blender lid, and while blending, slowly add the water.  Soup will be done when smooth, with your desired consistency.  Feel free to add a touch more water if you prefer a thinner soup.  Taste and add salt and pepper as necessary.  Place in a container in the fridge while you make the topping.

To make the topping, heat olive oil in a skillet over medium heat.  Add onion and cook until translucent and browned, about 5 minutes.  Add corn and jalapeno and cook for 3 minutes more.  Add sliced bacon and parsley.  Cook until everything is warmed and just browned.  Add salt and pepper to taste.

Pile about 1/2 cup of warm topping into a bowl.  Pour cold soup around the topping.  Serve and enjoy.  Soup lasts up to three days in and airtight container in the fridge.  

••••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)