Peach Ice Cream

Georgia Peach Homemade Ice Cream

2 1/2 pounds fresh peaches - peeled, pitted and chopped
1/2 cup white sugar
1 pint half-and-half cream
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
2 cups whole milk, or as needed

Puree peaches with the sugar and half-and-half in batches in a blender or food processor.
In a gallon ice cream freezer container, mix together the peach mixture, sweetened condensed milk, evaporated milk, and vanilla. Pour in enough whole milk to fill the container to the fill line, about 2 cups.
Follow the manufacturer's instructions to freeze the ice cream. Recipe from allrecipes.com.

Father's Day Burgers

Father's Day - Time to Light Up the Grill
I have been surfing the net looking for new recipes for grilling burger.  I came across this recipe at Kraft foods website, www.kraftrecipes.com

 Mini Memphis-Style Burgers

1 lb. lean ground beef

2 Tbsp.  finely chopped red onions

4 KRAFT Singles, halved

8   slider buns, toasted

1/2 cup coleslaw

4 slices  OSCAR MAYER Bacon, cooked, cut in half

1/3 cup BULL'S-EYE Memphis Style Barbecue Sauce

HEAT grill to medium-high heat.
MIX meat and onions; shape into 8 patties.
GRILL 3 min. on each side or until done (160ºF), topping with Singles for the last minute.
FILL buns with burgers and remaining ingredients
 

Mom's Potato Salad

Homemade potato salad is the best!  You can not buy potato salad from the store that taste anywhere as good as homemade potato salad.  This potato salad recipe has been handed down from generation to generation. Enjoy!


2 lbs potatoes
2 tbsp. mustard
1 cup mayonnaise (Duke's is preferred for generation to generation)
1/2 cup sweet pickle cubes ( if you don't have sweet pickle cubes, you can substitute sweet pickle relish)
1 small white onion diced
salt and pepper to taste

Peel and rinse the potatoes. Cut potatoes into cubes, place the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 15- 20 minutes, or until tender. Drain and cool.

Mix mayonnaise, mustard, pickles, onions, and salt and pepper together in a small bowl. Pour mayonnaise mixture over the cooled potatoes. Stir until potatoes are evenly coated. Potato can be eaten warm or can be refrigerated prior to serving. About 8 servings.

Deviled Eggs

6 hard boiled eggs
3 tablespoon mayonnaise
1 tsp mustard
1/4 cup cubed sweet pickles (or sweet pickle relish)
Dash salt and pepper
Paprika for garnish


Cut eggs lengthwise in half. Slip out yolks and mash with fork.
Stir in mayonnaise, mustard, pickles, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Sprinkle with paprika as a garnish. Cover and refrigerate up to 24 hours.